Our menu is built around a single conviction: that exceptional ingredients, prepared with discipline and served without pretension, produce the finest dining experience.
The menu changes seasonally. Dietary requirements and allergies can be accommodated — please inform your server when seated.
To begin
—Starters—
Beef Tartare
Hand-cut Eswatini fillet, cured egg yolk, capers, cornichons, Dijon mustard, toasted brioche
Our signature starter
Bone Marrow
Roasted bone marrow, parsley salad, capers, lemon, sourdough toast
Tuna Carpaccio
Seared yellowfin tuna, avocado cream, micro herbs, sesame, ponzu dressing
Burrata
Buffalo burrata, heritage tomatoes, basil oil, aged balsamic, fleur de sel
Foie Gras Parfait
Smooth foie gras parfait, brioche toast, fig compote, Sauternes jelly
Prawn Cocktail
Poached Mozambican prawns, Marie Rose sauce, cucumber, avocado, lemon
Light courses
—Soups & Salads—
French Onion Soup
Caramelised onion broth, Gruyère croûton, thyme
Lobster Bisque
Bisque of Cape rock lobster, crème fraîche, chives, cognac
Caesar Salad
Cos lettuce, house-made Caesar dressing, 63° egg, anchovy, Parmesan, sourdough croutons
Heritage Tomato Salad
Seasonal heritage tomatoes, whipped ricotta, basil, pine nuts, aged balsamic
The heart of the menu
—The Steaks—
All steaks are sourced from grass-fed Nguni cattle raised on the Eswatini highlands. Dry-aged in-house. Cooked over kameeldoring hardwood coals.
Dry-Aged Ribeye
45-day dry-aged, bone-in. Served with bone marrow butter and your choice of side.
Recommended: medium-rare
Fillet
Centre-cut, grass-fed Eswatini Nguni. The most tender cut on the animal.
Recommended: rare to medium-rare
Sirloin
Grass-fed, 300g. Seared on kameeldoring coals, finished in the oven.
Recommended: medium
T-Bone
Dry-aged 28 days, 600g. Fillet and sirloin on the bone — two cuts in one.
Recommended: medium-rare
Tomahawk
Dry-aged 45 days, 1.2kg. Full-length rib bone intact. Carved tableside.
For two. Recommended: medium-rare
Wagyu Striploin
Grade A5 Japanese Wagyu, 180g. Limited availability — please enquire when booking.
Recommended: medium-rare. No sauce required.
Sauces
Béarnaise · Peppercorn · Red wine jus · Chimichurri · Café de Paris butter · Mushroom cream
"The sides at Joanna's are not an afterthought. Each is designed to complement the main course — prepared with the same precision as the steak."
Sweet finales
—Desserts—
Dark Chocolate Fondant
Valrhona 70% chocolate, vanilla ice cream, gold leaf
Allow 12 minutes
Crème Brûlée
Classic vanilla crème brûlée, shortbread biscuit
Salted Caramel Mille-Feuille
Puff pastry, salted caramel cream, caramel glaze
Cheese Selection
Three South African artisan cheeses, quince paste, walnuts, sourdough crackers
Seasonal Sorbet
Ask your server for today's selection
Sticky Toffee Pudding
Medjool date sponge, toffee sauce, clotted cream
Digestifs & Dessert Wines
Our sommelier has curated a selection of dessert wines, ports, and digestifs. Please ask your server for the current offering.
Classic drinks
—Cocktails—
Joanna's Negroni
Tanqueray gin, Campari, Martini Rosso, orange twist
Smoked Old Fashioned
Bourbon, demerara, Angostura bitters, smoked with applewood
Cape Sour
Cognac, lemon, honey, egg white, Angostura
Sandton Mule
Vodka, ginger beer, lime, cucumber, mint
Champagne Cocktail
Moët & Chandon, cognac, Angostura, sugar cube
Espresso Martini
Vodka, Kahlúa, fresh espresso, vanilla
Our cocktail list is curated seasonally by our head bartender. Non-alcoholic alternatives are available for all signature cocktails.
The cellar
—Wine Selection—
Our cellar holds over 400 labels, with a focus on South African estates from Stellenbosch, Franschhoek, and the Swartland. Our sommelier is available to guide your selection.
Champagne & Sparkling
Moët & Chandon Brut Imperial
Champagne, France
Ruinart Blanc de Blancs
Champagne, France
Graham Beck Brut NV
Robertson, South Africa
White Wine
Ataraxia Chardonnay
Hemel-en-Aarde, South Africa
Mullineux Old Vines White
Swartland, South Africa
Sadie Family Palladius
Swartland, South Africa
Rustenberg Chardonnay
Stellenbosch, South Africa
Red Wine
Kanonkop Paul Sauer
Stellenbosch, South Africa
Boekenhoutskloof Syrah
Franschhoek, South Africa
Waterford Kevin Arnold Shiraz
Stellenbosch, South Africa
Meerlust Rubicon
Stellenbosch, South Africa
Vilafonté Series C
Paarl, South Africa
"Wine is not a supplement to the meal — it is part of the meal. Our sommelier will spend as much time as you need to find the right pairing."
— Sommelier's note
The next step
Reserve Your Table
—Reservations are recommended. The Tomahawk and Wagyu are available in limited quantities — request them when booking.
Recognition
—Award-Winning Excellence—
