BreakFast

Open 7am until 10am. Early or packed breakfasts can be arranged on request. Dietary restrictions can be catered to on request.

Please note all breakfast options are included in the room price for in-house guests. Tea and filter coffee are complimentary. 

Barista Coffees

Espresso

2

Long Black

3

Latte

3

Cappuccino

3

Flat White

3

Americano

3

Mochaccino

3

Classic Breakfast

SHONGWE SUNRISE

A hearty meal to start the day consisting of two eggs of your choice, blushed tomato, bacon, pork sausage, crispy rosemary potatoes, baked beans and toast.

EGGS BENEDICT

House-baked buttery English muffins with poached eggs and hollandaise sauce on your choice of either bacon, spinach or smoked salmon. The adventurous can try our beetroot hollandaise.

WAFFLE SANDWICH

A toasted waffle with bacon, grilled pork sausage, rocket, scrambled egg, our homemade tomato chutney and HP mayonnaise.

CLASSIC FRITTATA

Cast iron, skillet-baked eggs with any filling of your choice: bacon, chorizo, feta, spinach, artichokes, onion, tomato, peppers and cheese.

CULTURE FUSION

Boerewors, bacon, fresh basil, eggs, cheddar, slow-roasted cherry tomatoes, toasted quesadilla, and a spicy salsa.

Vegetarian Breakfast

VEGETARIAN SHONGWE SUNRISE

Two eggs of your choice with blushed tomato, crispy rosemary potatoes, baked beans and grilled vegetables on either brown or white toast.

SHAKSHUKA

Two eggs cooked in spicy beans topped with gratinated cheese and avo.

ROASTED BUTTERNUT STEAK

Roasted butternut steak with sautéed spinach balls, beetroot-dusted potato croquets, truffle infused cream cheese and vegetable purée.

VEGGIE QUESADILLA

A quesadilla filled with roasted cherry tomatoes, peppers, onion, black beans, sweetcorn, scrambled eggs, cheddar cheese and spicy salsa.

Lunch

Lunch is served from 12am until 3pm. Dietary restrictions can be catered to on request.

Light & Fresh

SHONGWE QUINOA SALAD

A sweet, summer salad featuring toasted sunflower seeds, cranberries, peppers and a homemade citrus dressing.

14

ZAMBEZI SALAD

Roasted butternut meets beetroot shards, sesame-coated feta balls, light roasted seeds, cherry tomatoes and microgreens for a mini flavour explosion. (Add chicken for $2)

12

CALAMARI SALAD

Cape calamari on a bed of fresh local greens, with green apple, pickled mustard seed, sprouts and roasted seeds.

14

PANKO CRUSTED PRAWNS

Golden West Coast prawns served with chilli, lime and coriander mayo, golden fries and/or garden salad.

16

I'm hungry

ULTIMATE VEGAN BURGER

Featuring a paddy made with lentils and quinoa, served with roast tomato and jalapeno jam. Includes golden fries and/or green salad.

12

OPEN TUNA SANDWICH

Freshly baked health bread, bursting with the flavour of basil, lemon and thyme tuna, topped with melted mozzarella, sesame seeds, turmeric pickle and avocado (seasonal).

12

CHEF’S SPECIAL SIRLOIN

100% grass-fed Zimbabwean sirloin with slow-roasted cherry tomatoes and French onion, finished with arugula. Served with golden fries and/or garden salad.

18

PULLED BRISKET SANDWICH

A Shongwe favourite! Homemade focaccia and pickle combined with fork-tender brisket and summer slaw. Served with golden fries and/or garden salad.

16

TRIO OF TACOS

Choose three of the following:

Pulled pork, pickled apple, Greek yoghurt, summer slaw and homemade red onion pickle.

Pulled Hwange lamb with minted yoghurt, slow-roasted cherry tomatoes, and red onion pickle.

Cajun chicken, with spicy Neapolitan sauce, Chipinge avocado (seasonal) & black beans.

West Coast prawns seared in lemon garlic butter, topped off with lemon zest, fresh salsa verde and lime-coriander-chilli mayo.

Ask your waiter for vegetarian options.

16

PORK RIBS (450G)

Melt-in-your-mouth ribs made with Chef Jason’s secret smoky barbeque sauce. Served with golden fries and/or garden salad.

22

HOUSE-MADE NACHOS

With your choice of pulled chicken, lamb or pork. Our slow-cooked meat sits on a bed of handmade nacho chips, tossed in our famous spicy Neapolitan sauce. Served with tomato salsa, sour cream, highveld mozzarella cheese and guacamole (seasonal). Vegetarian option available on request.

14

SOUTHERN CHICKEN WRAP

Township-style fried chicken with black beans, corn, summer slaw, cheese, salsa and home-made aoli, all rolled up in a fresh wrap made in-house.

14

Chicken, bacon & avo panini

Succulent chicken breast, grilled bacon, local cheddar cheese, fresh market tomatoes, slow-roasted onion, aioli, and Eastern Highland avocado (seasonal) sit between freshly baked bread.

16

One-and-Only Chicken Burger

Tender chicken breast, pan-fried bacon, grilled onion, melted cheddar, homemade pickles and a house-made secret sauce, all packed between freshly baked buns. Served with golden fries and/or green salad.

16

Dinner

Dinner is served from 5.30pm to 8.30pm. Dietary restrictions can be catered to on request.

Great Beginnings

Soup of the Day

6

Vegetable/Seafood Tempura Bowl

8

Seafood Mussel Bowl w/Home-Made Focaccia

8

Main Show

CREAMY SEAFOOD SPINACH GNOCCHI

Handmade spinach gnocchi, cooked in a thermidor seafood sauce.

18

GOURMET CHARCOAL FILLET BURGER

100% Zimbabwean grass-fed beef with freshly baked charcoal burger buns. Garnished with bacon jam and mature cheddar. Served with your choice of golden fries and/or garden salad.

16

RATATOUILLE

Panko-crumbed aubergine, topped with vegetable spirals, roasted ratatouille sauce, mature parmesan and fresh basil.

14

Butternut, spinach and feta lasagne

Made with our famous locally grown honey butternut and Highveld full-cream feta.

14

MALABAR PRAWN CURRY

Succulent prawns cooked with coconut cream, Zimbabwe ginger, and local black tamarind. Served with cumin rice and a roti.

18

TILAPIA (ZAMBEZI BREAM)

Pan-grilled, or crumbed in sesame panko, our fish is served with hassle-back potatoes, lemon butter sauce, garlic and ginger yoghurt, spinach and tomato concasse.

20

Coconut & lime roasted chicken breast

Simmered in coconut cream flavoured with coriander, cumin and lemon grass, our tender chicken breast is topped with a homemade samosa and served with cumin rice.

18

BEEF, CHICKEN OR CHICKPEA CURRY

A classic Natal-style curry with a playful palate and a delightful bite. Served with cumin rice and a roti.

18

FANCY STEAK, EGG AND CHIPS

300g succulent grass-fed Zimbabwean beef fillet cooked to your liking, topped with home-made biltong dust, and mushroom or peppercorn sauce. Served with ginger, a spinach parcel, and golden fries.

24

BEEF STROGANOFF

Seared, juicy beef fillet strips in an incredible sour cream mushroom sauce with al dente homemade pasta topped with argula.

18

CHEF JASON’S STEAK OF THE DAY

Ribeye, prime rib, or matured rump served with herbed potato pomme, charred onion petal and grilled vegetables.

22

Desserts

PITTED ZANZIBAR DATE PUDDING

With salted caramel butterscotch sauce and chocolate soil.

6

CHEESE PLATTER

A fine selection of soft and medium Zimbabwean Highveld cheeses, homemade chutney, fresh berries and preserves.

7

CAKE OF THE DAY

Ask your waiter for the delicous cake of the day.

5

DECADENT CHOCOLATE LAVA PUDDING

Melt-in-your-mouth dark chocolate pudding with a gooey centre. Served with chocolate or vanilla ice cream.

6