Menu

Served until 10pm.          

Lunch additional menu served from 12 – 3pm only

Main Kitchen hours: Monday to Saturday – noon to 3pm and 6pm to 10pm

Panino

R72

Roasted chicken/mustard mayonnaise/avocado/gruyere/rocket

R68

Pork belly/radicchio/fennel marmalade/celeriac remoulade

R56

Roasted butternut/toasted pumpkin seeds/rocket/feta/balsamic

R72

Roast beef fillet/gherkins/horseradish/marinated tomatoes/rocket

Salads

R72

Roasted chicken ceaser

R65

Bacon, pine nuts, roasted pears and ricotta

Carne

R180

Grass fed sirloin (200gr) with a choice of two sides

R175

Slow cooked pork belly (180gr) with a choice of two sides

Sides

Soft polenta

Roasted butternut, pancetta, chilli

Wood oven tomatoes, capers, basil

Salad of tomatoes, grana padano, olives

Roasted cauliflower

Menu

(served noon to 3pm & 6pm to 10pm – pizzas served all day)

Small plates

Spoons

R83

Ricotta and lemon gnocchi, truffle,exotic mushrooms and fried quail eggs

R63

Roasted red pepper risotto, basil and vodka straciatella

R57

Roasted aubergine with goats pecorino, smoked chilli oil and basil

R77

Bocca gorgonzola mac & cheese, fresh granny smith apples and toasted walnuts

Fingers

R57

Arancini with aioli

R81

Crispy pork belly ribs with chilli glaze and basil

R91

Sauteed squid with sugo and kalamata olives with piadina

R50

Fried green olives with aioli

R89

Duck pops with pickled beetroot, sultana and caper puree

R50

Zucchini fries with herb mayonnaise

Knives & Forks

R77

Chicken Caesar salad with bacon and herbed croutons

R83

Spaghetti cabonara

R80

Radicchio salad with beetroot, goats cheese, orange and toasted hazelnuts

R90

Seared tuna with basil and avocado puree,horseradish aioli, dried tomato and fried capers

R90

Seared rare beef tagliata, crispy onion, rocket and parmesan in lemon herb vinaigrette

R89

Panzenella salad with mozzarella, tomato, red pepper, basil, olives, capers and bread

R77

Grilled Artichokes with goats cheese, pine nuts, celery and smoked chilli oil

R165

Norwegian salmon with vanilla parsnip puree, fennel and red onion (150gr)

R120

Pan grilled hake, feta and spinach risotto, with a red onion and chilli butter


Pizza

Neopolitan pizza should be soft, elastic, tender, charred and fragrant. Placed in a 485ºC pizza oven, the crust cooks in close to 90 seconds. At Bocca, we let you cut your own pizza so you can enjoy it in any shape you’d like.

Pizzas served 6 days a week – noon to 10pm

Bianco

Pizza without tomato base

Pizza Bread

R65
rosemary / grana padano / olive oil

Sunny Side

R132
poached egg / pancetta / pecorino/ leek cream / black pepper

Bocca Bomb

R132
mozzarella / radicchio / capers / red onion / provolone

Mozza

R137
mozzarella / mushroom / caramelised onions / goats cheese / cherry tomatoes / rocket

Felino

R137
mozzarella / gorgonzola / kalamata olives / salami / mint pesto

Prima Vera

R141
mozzarella / ricotta / peas / broccoli / basil pesto / prosciutto

Delre

R145
mozzarella / truffle spread / caramelized onions/ mushrooms / prosciutto

Rosso

Tomato based pizzas

Margherita

R82
mozzarella / parmesan / basil / olive oil

Prosciutto and Rocket

R150
mozzarella / parmesan / prosciutto / rocket

Bandera

R132
chilli tomato base / mozzarella / chorizo / roasted red pepper / red onion

Lady Zaza

R131
kimchi / ginger pork sausage / spring onions / sesame seeds

Di Mare

R148
prawns / squid / garlic / coriander / chilli aioli

Pork's Revenge

R133
mozzarella/ ricotta / nduja / ground spiced pork belly / garlic / baby spinach

The Commercial

R138
mozzarella / bacon / avocado / feta

pizza ingredient substitutions politely declined, but we will happily bring additions to you on the side.


Big plates

R200

Slow cooked pork belly (360gr)

R215

Grass fed beef sirloin (400gr)

R150

House-made bucantini with prawns, chilli, basil and garlic oil

R135

House-made rigatoni with lamb meatballs, sugo and parmesan

R180

Lamb infused with garlic, rosemary, olive oil and sultana jus with mediterranean almond vegetables

R110

House made spaghetti, basil pesto, roasted tomatoes and crispy parmesan

Sides

R53

Soft polenta

R55

Roasted butternut with pancetta and chilli

R43

Wood oven-roasted balsamic tomatoes with capers and basil

R71

Mixed salad with cherry tomatoes, grana padano and olives

R60

Oven roasted cauliflower with grana padano and almond gremolata

R55

Pan roasted baby carrots with honey butter and crispy garlic

Dessert Jars

R70

Torta Caprese, flourless nut and chocolate cake served with vanilla mascarpone

R59

Ricotta Fritelle, ricotta fritters served with butterscotch sauce

R55

Paneforte, spiced chocolate confectionery with nuts and dried fruit

R73

Olive oil pannacotta, naartjie compote, polenta and cranberry biscotti