Leisure Excursions

Limoncello

Limoncello, the new restaurant and lounge at Il Castello, serves delicious and carefully selected dishes in the breath-taking surroundings of Clarens. The combination of great food, amazing views and good company will transform your culinary experience into something spectacular.

Limoncello is the Italian word referring to an intensely lemon-flavored liqueur. It has been around for at least 100 years and it is said that in the early 20th century, it was a custom for the wealthiest families in Sorrento, Italy to offer their guests a taste of limoncello.

Now it is our turn to share our Limoncello with you.

The Limoncello Roof Top terrace overlooks the beautiful town of Clarens. Enjoy one of our cheese platters and absorb the breath-taking views.

o   The restaurant times are as follows:

§  Breakfast daily: 07:00 to 10:00.

§  Lunch Weekends only: 12:00 to 14:00

§  Dinner Weekdays: 18:00 till 20:30

§  Dinner weekends: 18:00 till 21:00

o   Please let us know of any dietary requirements such as, vegan | allergies etc.

o   Unfortunately, we are still in the process of obtaining our liquor licence so please feel free to bring your own.

Our Executive Chef, Peter Coleman, was born in Bloemfontein. He has worked in America, Bahamas and other African countries. We are fortunate to now have him in Clarens, the Jewel of the Freestate to guarantee an extraordinary dining experience.

Our dear friend Austrian-born Chef extraordinaire, Chef Martin Kobald, has assisted in our kitchen setup, menu development and overall culinary experience.

Chef Martin currently holds the title of Honorary President of the South African Chefs Association (SACA). He also serves as the Global Chairman for the World Chefs Without Borders organisation.

As the Convenor of the Bidvest World Chefs Tour Against Hunger organisation, Chef Martin, together with over 260 Chefs from 45 countries raised a staggering R8 million. This achievement allows the organisation to feed over 5,000 children daily for a period of 5 years.

We are proud to call him a friend and mentor.

Map

Menu

  • Starters

    Starters
    LAMB PARCELS

    LAMB PARCELS

    Slow roasted lamb in a phyllo parcel set atop of a pea puree, mango chutney and minted riata

    PEAR AND BLUE CHEESE SALAD

    PEAR AND BLUE CHEESE SALAD

    Grilled red wine poached pear, blue cheese mousse, bacon bits, spiced walnuts and a red wine bacon vinaigrette

    SMOKED MOUSSE CHILI

    SMOKED MOUSSE CHILI

    Smoked chicken mousse, cherry tomato chili compote, wild rocket on a melba toast drizzled with pecan nut pesto.

  • Mains

    Mains
    GRILLED SIRLOIN

    GRILLED SIRLOIN

    Grilled sirloin steak accompanied by your choice of mashed potatoes or potato quarters with sautéed baby carrots and baby marrow drizzled with your choice of mushroom or pepper sauce.

    SLOW ROASTED LAMB SHANK

    SLOW ROASTED LAMB SHANK

    Slow roasted lamb shank set atop of mashed potatoes, topped with roasted Meditaerranean vegetables with a pan jus.

    RED WINE BRAISED OXTAIL

    RED WINE BRAISED OXTAIL

    Braised oxtail with butter-bean, fragrant basmati rice with sauteed green beans and baby carrots.

    CHICKEN AND MUSHROOM PASTA

    CHICKEN AND MUSHROOM PASTA

    Sautéed chicken breast with roasted baby marrow broccoli, baby corn and pepper set atop of tagliatelle pasta tossed with a mushroom and Parmesan sauce

    BUTTER CHICKEN QUARTER

    BUTTER CHICKEN QUARTER

    Chicken quarters cooked in a curry and butter sauce set atop of basmati rice and sambals.

  • Desserts

    Desserts
    SALTED DARK CHOCOLATE TORTE

    SALTED DARK CHOCOLATE TORTE

    Dark Chocolate torte with caramel ice cream and strawberry coulis. 

    MANGO FROZEN YOGURT

    MANGO FROZEN YOGURT

    Mango and lime frozen yogurt with a citrus short bread with a chilli hot chocolate.

    LOCAL CHEESEBOARD

    LOCAL CHEESEBOARD

    Various local cheeses with crostini, roasted nuts, fig preserve, basil pesto and dried fruit.