The Paper Nautilus
For long lazy breakfasts
─
“Breakfast is everything. The beginning, the first thing. It is the mouthful that is the commitment to a new day, a continuing life.” - A. A. Gill
“Wake up to superb, lovingly-brewed coffee and delectable breakfasts.”
The sun-filled and spacious Paper Nautilus has picturesque views of the lush extended courtyard garden. On special occasions, the deli converts into a charming and memorable events venue.
Our sumptuous continental breakfast buffet includes freshly prepared pastries, and a selection of fresh fruits, cheese, cereals and juices to accompany our à la carte breakfast menu.
Midweek Breakfast
Includes the cold buffet, unlimited filter coffee, five roses & rooibos tea & juice, as well as a dish from the a la carte breakfast menu
Weekend Breakfast
(Saturdays, Sundays & Public Holidays)
Includes the cold buffet, sparkling wine, unlimited filter coffee, five roses & rooibos tea & juice, as well as a dish from the a la carte breakfast menu
Paper Nautilus
Two Eggs and Bacon
The Argonaut
Two Eggs, Two Hashbrowns, Grilled Tomato.
St Andrews Breakfast
Two Eggs, Hashbrown, Bacon, Mushroom & Choice of Large Pork or Beef Banger.
Chicken Livers
English Muffin, Arrabiata, Poached Egg, Aioli, Leeks.
Vegetarian
Two Poached Eggs, Mushroom, Hashbrown, Baked Beans & Veggie Patty.
French Toast, Bacon & Banana
The Classic Combo with Maple Flavoured Syrup.
Omelette
Topped with cheese and four toppings of your choice
Omelette Fillings
(choose any 4. Additional extras will be charged R10 each)
Onion, Tomato, Chillis, Blue Cheese, Peppers, Baby Spinach,
Bacon, Mushrooms, Camembert, Brie
The Classic
Eggs Benedict: Two Poached Eggs, English Muffin, Gypsy Ham & Hollandaise
Eggs Royale: Two Poached Eggs, English Muffin, Smoked Salmon Trout & Hollandaise
Eggs Florentine: Two Poached Eggs, English Muffin, Wilted Spinach & Hollandaise
* Prices subject to change and availability.
Sit down for a feast of Fine Dining with Chef Fred
A feast of phenomenal flavours, vibrant colours and exquisite textures that both delight one’s eyes and enchant one’s tastebuds. This is how we’d describe any meal prepared by Executive Head Chef Fredrich Eichstadt.
