Fantastic Range of Lunch Specials at Ben’s on the Beach

Looking for a great lunch close to Strand?

Enjoy a wonderful lunch at Ben’s on the Beach as you overlook the ocean with a glass of wine in hand to reset the mind and be ready for what the rest of the day has in store. From a range of delicious salads, seafood, chicken and steaks, there is something for everyone.

Check out the lunch menu at Ben’s on the Beach below!

Beetroot and Goats cheese Salad (R85)

Served with walnuts, roasted beetroot and a cranberry dressing.

Chicken Caesar Salad (R95)

Lettuce, parmesan cheese shavings, bacon pieces, croûtons  and our homemade dressing with anchovies (please note that dressing includes garlic & anchovies)

Pickled Calamari Salad (R96)

Pickled calamari heads and tails, tomatoes, cucumber, green pepper and salad leaves. With a coriander and lemon vinaigrette.

‘Skilpadjies’ (R98)

A traditional South African dish, made with lamb’s liver, caul, spices and herbs, served with potato mash and vegetable in season.

Grilled Hake (R105)

250g – Fillet of hake, topped with a lemon and dill butter, served with potato mash.

Fish ‘n Chips (R105)

Beer battered hake served with French fries and tartare sauce.

Pork Steak ‘Robert’ (R110)

200g – Pork Sirloin, topped with a classic onion espagnole sauce. Served with a sweetcorn and pancetta crumble.

Ben’s Fishcakes (R115)

Minced white fish with a hint of smoked-salmon, fresh herbs, seasoning, bread and egg. Crumbed and pan-fried.  Served with a garlic aioli and a soy, garlic and ginger sauce.

Slow Braised Tongue (R115)

200g – gently slow braised, then sautéed in rosemary butter. Served on a red wine jus with potato mash and mustard relish.

Turkish Style Chicken(R115)

200g – chicken fillet strips marinated in coriander, cumin and mild chilli, tossed in tomato and mustard seed.

‘Saucy’ Sirloin (R120)

200g –topped with either mushroom, peppercorn, garlic cream, old man or monkey-gland sauce.

Directions to Ben’s on the Beach
142 Beach Road
021 853 7977

Ben’s on the Beach

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