3 Fat Fish

Description:

Cuisine: Contemporary, International, Light meals, Pizzas, Seafood, Grills, Sushi.

Ambience: Classic, Contemporary

Corkage: R35

Seating: Indoors and Outdoors

Lunch Menu

- Lightly Floured Salt ‘n Pepper Fried Squid

Skinny fries, preserved lemon tartar sauce

- Tempura Battered "FAT Fish" Fish ‘n Fries

Preserved lemon tartar sauce

 

Gourmet Open Sandwiches

 

- Flatbread

Imported cold meats, warm olive pesto, artichokes, parmesan shavings, plum tomatoes, smoked olive oil

- Slow Cooked Lamb

Roasted egg-plant, minted Bulgarian yoghurt, tzatziki, FAT relish on granny seed bread with skinny fries

- Falafel Balls

Smoked-chilli mayo, hummus, mozzarella, minted Bulgarian yoghurt and FAT relish with skinny fries

- Grilled Big Mushrooms

Roasted red pepper and salami pressed ciabatta with organic salad

 

Gourmet Burgers

A choice of Free-range chicken, falafel or 100% beef on a toasted sesame seed bun (all have home-made mayo)

- Smoky Bacon, Mozzarella & Chunky Pineapple Chutney

With skinny fries

- Creamy Locally Made Brie & Cranberry Chutney

With skinny fries

 

Pizzas:

 

There is a R15.00 Surcharge on ½ & ½ Pizzas

All Pizza’s are available for take-away <BR

All our pizza’s are uniquely hand-made & baked in a genuine wood-burning pizza oven

 

Flatbread-Style

No cheese and/or tomato base

- Garlic Flatbread

Foccacia pizza with rosemary, rock salt and garlic oil

- Caramelised Onion

Sweet caramelised onion and Danish-style feta

- Butternut

Honey roasted butternut, Danish feta, black olives and organic greens

 

Traditional Style

A fresh oven-dried tomato base and generous layer of mozzarella

- Margherita

Basic oven-roasted tomato and mozzarella

- Regina

Ham and mushroom

- Caribbean

Crispy bacon, pineapple and mushroom

- Tropical

Crispy bacon, banana and Danish-style feta

- Popeye

Grilled mushrooms, creamy feta, crispy home-smoked bacon and organic spinach

- Massimo

Salami, creamy avo (seasonal) and black olives

- Rustica

Organic, spinach, Danish-style feta, roasted red pepper and avo (seasonal)

- Neapolitan

Imported anchovies with caper and black olives

- Potato

Roast potato, home-smoked bacon and parmesan shavings

- The Point

Roast chicken, ham and mushroom with sweet tomato-chilli jam

- The Local

Crispy bacon, avo (seasonal), pepperdew and Danish-style feta

- Maestro

Salami, mushroom, caramelised onion and smoked chilli

- Stagionata

Ham, mushroom, calamata olives and artichokes

- Champion

Smoked chicken, roast potato, garlic and caramelised onion

- Milla

Smoked chicken, bacon, Danish-style feta, roasted red pepper and avo (seasonal)

- Forest

Salami, grilled mushroom, garlic, roasted pepper and Danish-style feta

- Bolognaise

Oven-dried tomato and beef ragout, raw onion, salami and jalapeno peppers

 

Gourmet-Style

All finished with organic greens, rocket or micro herbs

- Vegetarian

Organic spinach with grilled egg-plant, wild mushroom and roasted red pepper

- Moroccan Chicken

Moroccan-spiced chicken, egg-plant and almonds with an orange-ginger chutney

- Mexicano

Spicy ground beef, refried beans, roasted red pepper and avo (seasonal)

- Roast Chicken

Roast chicken with locally made brie, cranberry chutney and sesame seeds

- The B.F.G

Smoky bacon, preserved figs and gorgonzola

- Roast Lamb

Curried ground beef, yoghurt paneer, sultanas and banana

- Seafood

Roast lamb, Danish-style feta, calamata olives and mint sauce

- Paradise

Grilled small black tiger prawns with chourico, onion, calamata olives finished with a chilli and garlic drizzle

 

Fresh Hand-Made Pasta

All our pastas are hand-made using Eureka Mills stone-ground flour

- Tagliatelle Arrabbiatta

A fiery organic tomato and marjoram based sauce, sautéed chilli and garlic with parmesan shavings

- Tagliatelle Bolognaise

Oven-dried tomato, rosemary, ground beef ragout and parmesan shavings

- Seafood Pappadelle

Grilled small black tiger prawns, squid and East Coast mussels in a tomato, hint of chilli and parsley butter

 

A LA CARTE MENU

 

SALADS

- Pinotage Salted Squid & Prawn

Apple, organic water cress, chorizo chips

*Wine Recommendation (glass): Boland, Cappuccino Pinotage ’09

- Quail

Smoked feta, organic butter lettuce, oven-dried tomato, crisp bacon bread, dill and mustard dressing

*Wine Recommendation (glass): Bon Courage, Chardonnay ’08 (unwooded)

- Spicy Poached Pear

Crisp parmesan, organic herb and oak leaf lettuce, balsamic poached tomato, whisky dressing

*Wine Recommendation (glass): Arabella, Shiraz ’09

 

STARTERS

- Slow Roast Pork Belly

Big tiger prawn, mushroom veloute, bacon stuffed crab apple

*Wine Recommendation (glass): Haute Cabriere, chardonnay / Pinot Noir ’08

- Hot Smoked Salmon & White Fish Cakes

Organic herb salad and pickled veg mayo

*Wine Recommendation (glass): Bon Courage, Chardonnay ’08 (unwooded)

- Crumbed & Baked Mild Goat’s Cheese

Pickled beetroot, dill and apricot dressing

*Wine Recommendation (glass): La Motte, Sauvignon Blanc ’09

- Roast Red Pepper & Tomato Soup

With warm basil pesto

*Polkadraai, Pinotage / Merlot ’09

- Phyllo Pastry Wrapped Snails

With garlic and thyme butter or blue cheese and preserved fig

*Wine Recommendation (glass): Polkadraai, Chenin Blanc / Sauvignon Blanc ’09

 

MAINS

 

- Lemon Poached Namibian Kingklip

Creamed leek and potato, gazpacho salad

*Wine Recommendation (glass): Bon Courage, Chardonnay ’08

- Charred Squid & Tomato Risotto, Parma Ham wrapped Monkfish

Smoke salt preserved lemons

*Wine Recommendation (glass): Haute Cabriere, Chardonnay / Pinot noir ’08

- Herb Crusted Hake

Prawn mayo, matchstick chips

*Wine Recommendation (glass): Hazendal, Chenin Blanc (wooded) ’07

- Grilled Line Fish

Sauerkraut and sweet potato bubble and squeak, orange beurre blanc

*Wine Recommendation (glass): La Motte, Sauvignon Blanc ’09

- Fat Fish Platter

East Coast mussels, fresh local line fish, squid, grilled big tiger prawns, skinny fries and citrus beurre blanc

*Wine Recommendation (glass): La Motte, Sauvignon Blanc ’09

- 250gr Fillet Steak & Black Tiger Prawn Surf & Turf

Beef jus, prawn bisque and baby leeks

*Wine Recommendation (glass): Hazendal, Merlot ’06

- Grilled 250g Dry Aged Rump

Mushroom galette, smoked potato bake, shiraz jus

*Wine Recommendation (glass): Arabella, Shiraz ’09

- Grilled Pancetta wrapped Fillet

Mustard mash, sautéed onions, beef jus

*Wine Recommendation (glass): Boekenhoutskloof, the Wolftrap ’08

- Slow Cooked Karoo Lamb Neck Off the Bone

Roast potatoes, rosemary carrots, tomato jus

*Wine Recommendation (glass): Polkadraai, Pinotage / Merlot ’09

- Wood-Fired, Crisp Roast Free-Range Duck

Potato croquette, citrus essence carrots, sherry and orange jus

*Wine Recommendation (glass): Hazendal, Merlot ’06

- Twice Cooked Free-Range Chicken

Butternut puree, baby marrows, prune nutty roux

*Wine Recommendation (glass): Haute Cabriere, Chardonnay / Pinot Noir ’08 R39

OR

*Wine Recommendation (glass): Polkadraai, Pinotage / Merlot ’09

 

DESSERTS

 

- Lindt Chocolate Feast

Decadent brownie, dark chocolate mousse, frozen white chocolate dome, milk chocolate parfait

*Wine Recommendation (glass): Double illy Espresso with a Grappa, Antonella Cabernet Sauvignon

- Apple Tarte Tatin

Vanilla parfait, rhubarb puree and polenta filled crab apple

*Wine Recommendation (glass): Hazendal, Straw Wine ’06

- A Trio of Crème Brûlée

Madagascan vanilla, earl grey and espresso coffee

*Wine Recommendation (glass): Rietvallei, Red Muscadel ’08

- Vanilla, Chocolate, Rhum & Raisin Ice Cream Sundae

With rich Lindt chocolate sauce or hot toffee sauce

*Wine Recommendation (glass):One of our great Illy Cappuccino’s

 

Tel no.: +27 (0)42 293-4147

Website: http://www.3fatfish.co.za

Open: 11:00 - Close, Monday to Sunday