Where breakfast is a lavish, long, lazy and indulgent affair.
“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.
Includes the cold buffet, unlimited filter coffee, five roses & rooibos tea & juice, as well as a dish from the a la carte breakfast menu
(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
Two Eggs and Bacon
Two Eggs, Two Hashbrowns, Grilled Tomato.
St Andrews Breakfast
Two Eggs, Hashbrown, Bacon, Mushroom & Choice of Large Pork or Beef Banger.
English Muffin, Arrabiata, Poached Egg, Aioli, Leeks.
Two Poached Eggs, Mushroom, Hashbrown, Baked Beans & Veggie Patty.
French Toast, Bacon & Banana
The Classic Combo with Maple Flavoured Syrup.
Topped with cheese and four toppings of your choice
(choose any 4. Additional extras will be charged R10 each)
Onion, Tomato, Chillis, Blue Cheese, Peppers, Baby Spinach,
Bacon, Mushrooms, Camembert, Brie
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.