Maximo

Grilled pork tenderloin brushetta (diced tomato oregano garlic olive oil), served over green.

Grilled salmon cream cheese capers lettuce fresh tomato basil olive oil.

Fresh grilled grouper in a fresh tomato pesto tappenade.

Medley of grilled and sauteed veggies, spiced with a South African curry.

Baked jumbo prawns in a berbere garlic topped with gorgonzola and parmesan cheese.

Calamari and prawns fried to a golden crisp served with a side of marinara.

Fried green tomato stuffed with crab meat and cream cheese.

Diced tuna mixed with minced onion, avocado, olive oil and lemon. Served with belgian endive and spinach.

Fresh ostrich fawn thinly sliced and topped with olive oil, goat cheese and capers.

Thinly sliced kadu bresaola one of south africa's sntelope- dressed with olive oil, balsamic vinegar wrapped in goat cheese served with arurula.

Large snails baked in garlic butter olive oil topped with parmesan cheese.

Fresh cape mussels in a curry sauce or white wine.

Eggplant rolled with feta cheese and baked in marinara topped with parmesan.

Mixed greens topped with tomato and red onions with balsamic vinaigrette.

Bread crumb encrusted goat cheese rounds topped with roasted pepper and dijon honey dressing.

Tomato wedges with gorgonzola, red onions marinated with olive oil and aged balsamic.

Fresh tuna rubbed in berbere, grilled and served with fresh tomato, arugula, balsamic reduction and extra virgin olive oil.

Grilled jumbo prawns tossed with arugula, avocado, parmigiano, lemon and extra virgin olive oil.

Cold couscous tossed with apricots, served over a bed of greens.

A traditional recipe, fresh fettuccine with meat sauce.

Fresh fettuccine in a marinara sauce.

Fresh fettuccine in a wild mushroom brandy cream sauce.

Baked jumbo prawns in a berbere garlic butter topped with gorgonzola and parmesan cheese.

Calamari and prawns fried to a golden crisp served with a side of marinara.

Fried green tomato stuffed with crab meat and cream cheese.

Diced tuna mixed with minced onion, avocado, olive oil and lemon, served with belgian endive and spinach.

Fresh ostrich fawn thinly sliced and topped with olive oil, goat cheese and capers.

Thinly sliced kudu bresaola one of south africa's antelope, dressed with olive oil, balsamic vinegar wrapped in goat chese served with arugula.

Large snails baked in garlic butter oil topped with parmesan cheese.

Koi steak minced with capers onions, served with egg yolk.

Fresh cape mussels in a curry sauce of white wine.

Eggplant rolled with feta cheese and baked in a marinara topped with parmesan.

Mixed green topped with tomato and red onions with balsamic vinaigrette.

Bread crumb encrusted goat cheese rounds topped with roasted pepper and dijon honey dressing.

Tomato wedgers with gorgonzola, red onions marinated with olive oil and aged balsamic.

Fresh fettuccine with a kudu meat sauce.

Fresh fettuccine with mussels, calamari and jumbo prawns in a red marinara sauce.

Grilled ostrich with a mushroom and blackberry brandy cream sauce.

Kot steak grilled (perferably medium rare to rare) and served over a bed of arugula and light olive oil.

Berbere Braised lamb shank slow baked and served over cousous or rice and spinach.

A maximo classic grilled pork chops served with caramelized onions and balsamic cream sauce.

Marinated in aged balsamic olive oil, grilled and served with arugula and tomato.

Grilled fresh grouper topped with fresh tomato, oregano and olive oil.

Fresh snapper sauteed with fresh tomato and artichokes and finished in a dijon mustard cream topped with asparagus.

Sushi grade tuna rubbed in berbere, served in a caramelized onion and aged balsamic cranberry white wine reduction.

Grilled salmon topped with parsley lemon marinade.