Restaurant

Our a la carte restaurant caters for young and old. The Links offers seafood, grills, game, vegetarian meals and home made thin crust pizza's. A great way of spending the late afternoon hours on our deck overlooking Port Alfred while enjoying a good glass of wine accompanied by one of our delicious thin crust focaccia's.

We will always do our best to accommodate you, but to avoid disappointment you can phone the office on 046 624 4533 or the restaurant on 046 624 2345 from 7.30am daily.

Open on:

Monday-Thursday from 4pm till late
Friday-Saturday from 11am till late
Closed on Sundays

Our Menu


R47
R27

TABLE:
Mixture of seasonal fresh garden greens
Just a mini portion?


R59

GREEK:
Calamata olives, feta cheese and our mix of salad greens



R68

SPRINGBOK CARPACCIO:
Wafer slices of springbok fillet, served with shavings of parmesan
Cheese and wild rocket


R29

ROSEMARY:
Olive oil and garlic


R37

SUN-DRIED TOMATO:
Black calamata olives, olive oil and garlic


R47

ANCHOVIES:
Anchovies, olive oil and garlic
Add extra toppings for variety


R47

CHEF'S DAILY SELECTION:
Chef's soup served with seed loaf bread


R49

KWAITO CALAMARI:
Spicy Cajun battered calamari, deep fried to perfection


R49

SCAMPI:
Prawn tails, coated in seasoned crumbs, and served with home made tartare sauce


R44

FISH CAKE:
A pattie of hake and smoked salmon, served with a fresh salad



R49

BOBOTIE SPRINGROLL
Serving of 3, traditional Cape Malay style sweet mild curried ground mutton, with a
Honey apricot dipping sauce


R46

CHICKEN LIVERS SHU SHU:
warm mix of peri peri spices, flambéd with a dash of brandy, served with seed bread


R58

CAMEMBERT & FRUIT PRESERVE:
Deep fried camembert coated in crumbs, served with a crisp rasher of bacon



R135

PAN ROASTED FILLET:
200g, served with seasonal vegetables and finished with a red wine reduction sauce

DUTCH MELT FILLET:
200g, prime fillet, smothered in tangy Dutch sauce & topped with mozzarella cheese

R150


FLAMBÉ TIPSY STEAK:
Rump flambéed with brandy, smothered in garlic, served with tomato, onion and veg

200g - R130
400g - R165

 

RUMP STEAK:
Pan fried with black pepper & thyme or basted with BBQ

200g - R110
400g - R150

 


SURF & TURF:
200g rump steak served with battered calamari and your choice of sauce

R130





R165

PORK BELLY RIBS:
Slow cooked in our house marinade, these fall off the bone.
Your choice of honey Apricot or traditional BBQ




R150

EISBEIN:
Pickled hock of pork, pre-cooked slowly for hours,
then served crispy from the oven.
Your choice of honey apricot or traditional BBQ basting



R158

OSTRICH:
300g garlic marinated steak. Pan roasted with cracked black pepper, drizzled
With a red wine reduction & a dash of country mustard served on a bed of veg

KUDU:
300g wine marinated steak. Pan roasted served with red wine reduction on a bed of veg

R158

 



R98
Half - R76

CHICKEN CORDON BLEU:
2 filleted chicken breasts, stuffed with smoked ham & cheddar cheese.
Crumbed and deep fried. Served with cheese or mushroom sauce




R98

LAMB PIE:
Lamb knuckle, slow cooked in red wine and cumin, flavours of Marocco. Topped with made to order freshly baked puff pastry crust.


R130

OXTAIL POTJIE:
Comfort food. Very slowly cooked, meat falling off the bone


Half 6's - R155
Full 12's - R260

PRAWNS:
Plumb large black tiger prawns, flash cooked in your choice of sauce



R165

SOLE MEUNIERE:
Medium size west coast sole, with an extra splash of white wine and capers



R110

KOWIE FRESH LINE FISH:
Catch of the day (on availability).
Served with your choice of sauce: lemon, garlic or Portuguese




R130

FISHERMANS COMBO:
Fresh line fish topped with crumbed calamari,
served with home made tartare sauce and a choice of lemon, garlic or spicy Portuguese


R97

CALAMARI:
Strips of tender calamari, deep fried in gentle Cajun spiced batter



R98

CHICKEN AND SHRIMP:
Medium heat: yellow Thai curry, using apple, honey & chilli, blending chicken fillet
And shrimps, served with sambals


R108

LAMB KNUCKLE:
Mild heat: authentic red Indian curry, of deboned lamb shank. Served with sambals




R78

PINEAPPLE CURRY:
Medium heat: yellow Thai curry.
The sweetness of this locally grown fruit balanced with chilli.
Served with pompadum & sambals


R78

ROCKET & BLUE CHEESE:
Tagliatelle tossed in Amarula and Frangelico butter sauce, with wild rocket

R49
R65
R75

R79
R76
R70
R74
R65

R65
R75
R92
R78
R85

R65
R68

MARGARITA: cheese & tomato
IGREEKI: sliced tomato, olives, feta & black pepper
HLAZA: spinach, feta & mushrooms

INKUKU MAYO: chicken, bacon & mayonnaise
INKUKU BBQ: BBQ base, chicken, bacon & sliced onion
INKUKU KZN: curried chicken, banana & chutney
INKUKU STINKI: chicken, mushrooms & loads of garlic
SHU SHU: peri peri chicken & garlic

LAGOONA: ham & pineapple
CENTURION: salami, ham & mushrooms
MUSTANG: Russians, ham, salami, garlic, onions, mushroom & green pepper
HURRICANE: bacon, feta & spinach
SOMBRERO: ground beef, chilli, green pepper & onions

ITJIWA: shrimp, bacon & onion
KOWIE TIDES: mussels, garlic & fresh sliced tomato


ALL MAINS ARE SERVED WITH A CHOICE OF:
French fries, potato wedges, baked potato, home made mash, white rice, turmeric rice, Side salad or vegetables of the day