Ready to embark on a culinary journey full of adventure and delicious flavours? Create unforgettable memories while experiencing exceptional delicacies at the luxurious Cyra restaurant.
After months of teasing, the restaurant has finally launched its new spring/ summer menu.
"As we move into Spring/Summer 2025, Chef Candice is already dreaming up fresh, vibrant seasonal offerings, drawing inspiration from the beauty of the changing seasons. Expect lighter, brighter plates, bold new flavor stories, and the same meticulous attention to detail that has made Cyra an award-winning gem," the restaurant announced on IG in July.
Finally, the bold flavours are ready for you to savour.
The fine-dining eatery, loved for its food and elegant décor, unveiled the new four-course menu on August 27.
With food prepared using the finest ingredients and thoughtfully crafted by award-winning Chef Candice Philip, Cyra’s new menu offers more than just a meal, but an experience.
The restaurant's menu, which it describes as a 'blend of past favourites with new seasonal creations designed to be savoured as both memory and discovery,' is sure to please any foodie who enjoys the finer things in life.
With Cyra being a multi-award-winning restaurant, guests are guaranteed flavours that will leave lasting impressions.
The meal is R895 per person.
To stimulate your appetite, the restaurant offers a variety of starters. The first offering is garlic bread served with spring pea butter. Next on the menu is a choice between smoked tomato jelly with curry leaf custard, semi-dried tomatoes, crispy lentils, babaganoush, and basil dish or the marinated seabass with tiger's milk, cucumber, apple and coriander.
The restaurant's new menu offers scrumptious main dishes, including salmon, pork belly, and BBQ brinjal.
The third course is a choice between chicken, beef, seabass or risotto.
For the sweet flavours, the dessert includes cake, ice cream or gruyère.
The restaurant, located at the elegant The Houghton Hotel, is open Tuesday through Saturday from 18h30 to 20h00.
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