C O L D S T A R T E R S

S A L A D

SMOKED SALMON TROUT 80Oak Smoked salt water Trout ribbons served with cream cheese. BEEF CARPACCIO 79Paper thin beef fillet served on a Olive oil and Balsamic coulis topped with grated matured Pecorino cheese and spring onion. FRESH WEST COAST OYSTERS - EACH 23(when available) Served with our famous Bloody Mary sauce. SPRINGBOK CARPACCIO 93Thinly sliced Karoo Springbok loin, cured and cold smoked, using fruit woods served on bed of crisp lettuce and topped with grated mature Pecorino cheese and spring onion.

Side Single Table

MIXED SALAD 20 35 50Crisp greens, cucumber, peppers, Cherry tomato, carrot sticks and pineapple chunks, drizzled with Hillside vinaigrette. GREEK SALAD 28 45 66Mixed salad, topped with imported Danish Feta and Calamata olives, drizzled with Vinaigrette dressing. BLUE CHEESE SALAD 29 47 68Mixed salad, topped with chunky blue cheese and thick, creamy blue cheese dressing.

In order for us to serve the best possible quality dishes, all menu items are subject to quality and availability of ingredients.

S O U P

CREAM OF MUSHROOM 38A rich and creamy Hillside favourite for 27 years. SOUP OF THE DAY 38Please ask your waitron what our soup on offer is for today. FRENCH ONION 36Served with a crouton topped with melted Mozzarella.

H O T S T A R T E R S

SNAILS 59Six snails, flambéed in Pernod & smothered in Gorgonzola, creamy garlic or garlic butter.

CHICKEN LIVERS 52Sautéed in garlic, onions and peri-peri served with brown bread.

CRUMBED BUTTON MUSHROOMS 56Crumbed, deep fried...served with Tartare sauce.

MARTINI PRAWNS 74Six Junior prawns grilled in lemon butter, Gin & dry Martini.

CASOULETTE 59Prawn tails served in creamy garlic.

GAMBAS AL AGILLO 63Classic Spanish tappas...prawn tails drenched in Garlic butter with brown bread.

MUSSELS 65(Local when available) Served in white wine & cream reduction with hint of garlic.

TRINCHADO 78150g Cubed Beef fillet sautéed in our World famous Trinchado marinade.

OX TONGUE 52Thinly sliced tender pickled ox tongue smothered in mild seeded mustard sauce.

CALAMARI STEAK 53Grilled imported Calamari steak, topped with lemon butter, garlic or peri-peri.

FALKLANDS CALAMARI 66Imported baby Falklands calamari, grilled in lemon butter or deep fried and served with Tartare sauce.

DEEP FRIED BRIE 52Brie wedge, encrusted with Sesame seed and crushed black pepper corns, served with mango and apricot purée and Melba Toast.

DEEP FRIED HALOUMI 52Crumbed deep fried Haloumi fingers...served with sweet chilli or mango & apricot purée.

H O U S E S P E C I A L I T I E SP O R K

SPARE RIBS 650g 190 450g 156 Our award winning tender Pork loin ribs, served either the Traditional way, flame grilled and basted with our tangy sweet and sour rib marinade OR Portuguese style, basted with Hillsides’ famous Mozambican basting...lots of wine, garlic, lemon and chilli. EISBEIN 148(Prep time approximately 40 min) Crispy pickled Pork knuckle served with Sauerkraut and mustard sauce. PORK NECK STEAK 105Flame grilled to taste, served with mustard sauce or apple purée. PORK BELLY 130Slow roasted pork belly on a bed of mash, served with apple purée and mustard sauce. PORK FILLET 110Flame grilled, served with mushroom/mustard sauce.

B E E F

OXTAIL 166Prepared to an age old French recipe, slow cooked, obviously with lots of red wine....especially for the Chef! OX TONGUE 250g 110 180g 90Thinly sliced tender pickled ox tongue smothered in mild seeded mustard sauce. FILLET KEBAB 158Two beef fillet skewers (240g) flame grilled and served with sauce of your choice. TRINCHADO 200g 123 150g 96Cubed beef fillet sautéed in Hillsides’ famous Trinchado marinade. LASAGNE 100Our Lasagne is prepared to a classic old Italian recipe...layers of slow cooked mince, spinach lasagne, creamy white sauce and topped with melted Mozzarella cheese.

D U C K

DUCK a’L ORANGE 166Duck leg & thigh confit served on mashed potatoes with classic Orange and Mandarin reduction.

CRANBERRY DUCK 166Duck leg & thigh confit served on mashed potatoes with Cranberry and Youngberry coulis.

V E A L

CORDON BLEU 152Crumbed veal parcel filled with Country ham and sweet Dutch Emmenthal cheese, topped with cheese or mushroom sauce.

WIENER SCHNITZEL 135Crumbed escalope’s, pan fried and served with sauce of choice. VEAL al LIMONE 135Tender escalope’s, pan fried with lemon, white wine and herbs.

C H I C K E N

SPRING CHICKEN 750g full 126 half 75 (Prep time 30 to 40 min) Hillsides’ famous flame grilled Flatty. Choice of Portuguese, lemon & herb or peri-peri. CHICKEN SUITCASE 110Crumbed chicken breast parcel filled with creamed spinach and Mozzarella, topped with cheese or mushroom sauce. CHICKEN SCHNITZEL full 105 ladies 80Crumbed tender imported chicken breast, deep fried & served with sauce of your choice. CHICKEN THIGH KEBAB 95Two juicy deboned thigh skewers, flame grilled and served with sweet & sour chilli or BBQ sauce.

V E N I S O NDue to the seasonality of Venison, some cuts may not

be available from time to time

SPRINGBOK OR KUDU LOIN 168Loin medallions, flame grilled and served with Cranberry and Youngberry coulis. OSTRICH FILLET 165Flame grilled and topped with button mushrooms, red wine and Balsamic reduction.

L A M B

LAMB CURRY 168Tender lamb neck prepared with our time tested mix of Masala and Bryani. LAMB SHANK 175This Hillside favourite is slow roasted with tomato, fresh herbs and lots of wine. LAMB NECK 172Whole lamb neck, slow roasted with wine and fresh herbs. LAMB CHOPS 135Three tender loin culets, flame grilled and served with Mint Jelly.

S T E A K S

Flame Grilled Basted with Olive Oil and Herbs ... flame grilled.

Cajun Rubbed with Hillsides’ secret mixture of herbs and spices . . . pan fried to order.

Peppered Encrusted with crushed black pepper corns, pan fried to order and smothered in Creamy Brandy sauce.

Madagascan Covered with creamy Madagascan green and crushed black pepper corn sauce. Gorgonzola Topped with 2 snails, flambéed in Pernod and garlic covered in creamy Gorgonzola sauce. Jalapeño Covered with creamy Jalapeño sauce, topped with a pickled Jalapeño chilli. Lorraine Smothered in cheese and asparagus reduction.

Carpetbag Fillet filled with smoked oysters, covered in creamy white wine and Paprika sauce.

RUMP OR SIRLOIN 300g 200g

Flame grilled 145 118Cajun 149 121Peppered, Madagascan, Gorgonzola, Jalapeño, Lorraine 156 127

FILLET 270g 200g

Flame grilled 175 136Cajun 179 139Peppered, Madagascan, Gorgonzola, Jalapeño, Lorraine 185 145Carpetbag 189 150 T BONE Flame grilled 185Cajun 193

M E A T C O M B O ’ S STEAK AND RIBLETS 180Combo of Hillside’s famous 200g Sirloin and addictive Pork ribs. STEAK AND CHICKEN 155Combo of Hillside’s famous 200g Sirloin and half Flatty.

S E A F O O DPlease take note: The management of Hillside are firm believers in sustainable fishing. For this reason Kingklip might be substituted

with Line Fish from time to time.

F I S H

GRILLED KINGKLIP 180Grilled Kingklip fillet, served with lemon butter or Tartare sauce. KINGKLIP BONNE FEMME 195Grilled Kingklip fillet, smothered in mushroom, prawn tail and cheese sauce. GRILLED SOLE 172Served with lemon butter or Tartare sauce. ALMOND SOLE 189Grilled Sole, topped with lightly roasted Almond flakes and covered in lemon butter sauce.

HAKE 89Hake fillet, beer battered & deep fried or grilled, served with lemon butter or Tartare sauce.

C A L A M A R I CALAMARI STEAK full 110 ladies 90Tender imported Calamari steak, grilled and served with lemon butter, garlic butter or peri-peri. FALKLANDS CALAMARI 130Imported baby Falklands calamari, grilled in lemon butter or deep fried and served with Tartare sauce.

P R AW N S Grilled served with lemon butter, garlic or peri-peri

Martini grilled in lemon butter, Gin and Dry Martini

Portuguese grilled in wine, lemon butter, peri-peri and garlic

QUEEN PRAWNS 220JUNIOR PRAWNS 155

P L A T T E R S A N D C O M B O S

SEAFOOD PLATTER 298Two grilled baby Soles, 4 Queen Prawns, 4 Junior Prawns, Mussels and Calamari steak served with lemon butter, garlic or peri-peri.

SEAFOOD COMBO 215Grilled baby Sole, Junior prawns, mussels and Calamari steak served with lemon butter, garlic, peri-peri or Tartare sauce.

HAKE & PRAWN COMBO 180(Hake may be replaced with a baby Sole) Grilled or deep fried Hake and 8 Junior Prawns served with lemon butter, garlic, peri-peri or Tartare sauce. HAKE & CALAMARI COMBO 155(Hake may be replaced with a baby Sole) Hake and Falklands Calamari, grilled or deep fried, served with choice of lemon butter, garlic, peri-peri or Tartare sauce. PRAWN & CALAMARI COMBO 185Eight Junior prawns and Falklands Calamari, grilled or deep fried served with lemon butter, garlic butter, peri-peri or Tartare sauce.

STEAK & EGG 92Flame grilled and topped with a fried egg. STEAK ROLL 92Flame grilled, topped with caramelised onion served on a bun.

COTTAGE PIE 65

LASAGNE 66

BOERIE 80200g FAMOUS boerewors served with home made tomato chutney and mash & gravy.

HALF SPRING CHICKEN 75Portuguese, lemon & herb or peri-peri.

CHICKEN LIVERS 58 Sautéed in garlic, onions and peri-peri .

CHICKEN STRIPS 75Tender deep fried breast strips served with sauce of choice. FISH CAKES 70Four fish cakes served with Tartare sauce. FISH FINGERS 58Five fish fingers served with Tartare sauce. CURRY & RICE 64Classic mince Curry served on bed of rice. HAMBURGER 65100% pure beef patty topped with caramelised onion. SAUCE BURGER 75Ditto, plus sauce of your choice. SPICY CHICKEN SALAD 85HT mixed salad topped with spicy chicken breast chunks, served with classic Pink sauce and vinaigrette. CHICKEN WINGS 75Crispy wings with sweet and sour chilli sauce.

CHICKEN SCHNITZEL 80Crumbed chicken breast, deep fried & served with sauce of your choice.

L I G H T M E A L S

S I D E O R D E R S

VEGETABLES OF THE DAY 25

ONION RINGS 25

SAUCES 26

D E S S E R TAll desserts are home made except for ice cream.

CRÈME BRÛLÉE 48An old time HT favourite.

CRÈME CARAMEL 45This classic recipe was perfected by the late Mr. Peter Devereau in 1992 when Hillside won the first Golden T Bone award.

BAKED MALVA PUDDING 48This local hotty is served with Vanilla ice cream or custard to cool things down a bit.

CHOCOLATE MOUSSE 52Light and creamy dark chocolate mousse.

PEPPERMINT CRISP MOUSSE 52HT’s classic chocolate mousse with crunchy peppermint crisp.

MANGO PAVLOVA 60Beware, this decadent Hillside favourite may cause addiction. Homemade meringue nest filled with Caramel, mango, whipped cream or Ice Cream, topped with Strawberry and Passion fruit coulis.

CHOCOLATE BROWNIE 55Home-baked in a ramekin, served with Vanilla Ice Cream.

VANILLA ICE CREAMExtra creamy, infused with Vanilla pod.

Plain 38Bar One Chocolate sauce 48 ITALIAN KISSES 53Five Chocolate covered Vanilla ice cream popsicles served with cream.