ANTIPASTI

“Appetisers”

SPICY CHICKEN LIVERS 38
Sautéed with a punchy blend of onions, garlic, chilli and lemon juice.
Served with a BBQ sauce.
BEEF CARPACCIO [Car-putt-cho] 49
A generous portion of thinly-sliced rubbed beef served with marinated black
mushrooms and topped with capers, pecorino shavings and crisp rocket.
GOULASH SOUP 38
A hearty broth of tomato, potato and beef (minced the Primi way), laced with
paprika and cayenne pepper and served with crème fraîche.
CURRIED BUTTERNUT SOUP 35
Enhanched with curry and garnished with Bulgarian yoghurt and grated apple.
MUSSELS AL VINO BIANCO [Ul-veeno-be-anco] 49
Half-shelled mussels simmered in white wine with pan-fried leeks, garlic and
cream. Served with croutons and fresh coriander.
PRAWN SKEWERS 49
Two skewers of five de-shelled queen prawns grilled in paprika butter and
garnished with crisp rocket.
ROASTED BUTTERNUT CAPPELLO [Cap-pello] 42
‘Cooked-just-right’ pasta pockets stuffed with butternut and roasted garlic, and
served with leeks and sage sauteéd in butter. Garnished with crème fraîche
and grated pecorino.
SALMON TRIO 55
Trio of hot smoked, cold smoked and gravadlax salmon served with a cucumber
and whole grain mustard relish, garnished with capers and rocket.
PARMA HAM 49
Imported from Perugia, our ham is garnished with crisp rocket and pecorino shavings.

PAN DI PIZZA

“Pizza Breads”

GARLIC BREAD 25
With olive oil, garlic and caramelised onions.

HERB BREAD 25
With olive oil and caramelised onions.

GARLIC AND MOZZARELLA 40
Pizza bread topped with mozzarella, garlic and caramelised onions.

HERB AND MOZZARELLA 40
Pizza bread with mozzarella and caramelised onions.

JALAPEÑO AND MOZZARELLA 42
Pizza bread topped with mozzarella, jalapeño peppers and fresh onions.

PIZZA FRESCA 59
A pizza base topped with fresh Fior di Latte cheese, marinated tomatoes and rocket.

BRUSCHETTA [Brus-ketta]

“Sourdough Toasts”

CAPRESE [Kap-res-eh] 42
Lightly toasted focaccia bread brushed with pesto and topped with Fior di Latte
cheese, fresh tomato slices, basil and olives.

GRILLED CHICKEN 46
Lightly toasted focaccia bread topped with grilled chicken, marinated mushrooms,
baby marrows, sweet and sour peppers, and whole grain mustard.

SEARED RUMP 49
Lightly toasted focaccia bread smeared with cream cheese and topped with
seared rump, roasted marinated tomatoes, caramelised onions, fresh rocket and
laced with yoghurt-garlic dressing.

SMOKED SALMON 49
Lightly toasted focaccia bread smeared with cream cheese and topped
with smoked salmon, avocado, sweet and sour peppers, fresh rocket and laced
with a yoghurt, cucumber and lemon zest dressing.

CAESAR 44
Lightly toasted focaccia bread topped with grilled chicken, bacon, anchovies and
Cos lettuce, tossed in an authentic Caesar dressing and garnished with pecorino shavings.

INSALATE

“Salads”

INSALATA DI CASA [In-sul-ata dee kasa] 42
[house salad – great for the table]
Mixed lettuce, cherry tomatoes, grilled baby marrows, steamed green beans and
broccoli, fresh red and yellow peppers, onions, cucumber strips and pecorino shavings.
PRIMI CAPRESE [Kap-res-eh] 55
The classic trilogy of fresh Fior di Latte cheese, tomatoes and fresh basil,
drizzled with pesto.
SMOKED SALMON 59
Crisp salad greens and herbs, grilled baby marrows, steamed green beans,
fresh yellow and red peppers all tossed together and topped with smoked salmon,
boiled eggs and a creamy yoghurt, cucumber and lemon zest dressing.
PRAWN & AVOCADO 65
Crisp salad greens and herbs, steamed green beans, cherry tomatoes, onions and
cucumbers, all tossed together and then topped with grilled prawns, slices
of fresh avocado and our homemade cocktail sauce.
HOT BEEF 62
Crisp salad greens and herbs, grilled baby marrows, steamed green beans,
fresh yellow and red peppers, all tossed together and then topped with strips
of rump marinated in paprika, and sautéed jacket potatoes topped with a
yoghurt-garlic dressing.
SYLVIA’S CHICKEN LIVER 55
From the famous ‘Sylvia’s Kitchen’ in Harlem, New York: crisp salad greens and
herbs, grilled baby marrows, steamed green beans, fresh yellow and red peppers
all tossed with crispy chicken livers, sautéed with onions, chilli and garlic.
Served with a BBQ sauce.
TRADITIONAL CAESAR 52
Croutons, pecorino shavings, anchovies and bacon or chicken on Cos lettuce
leaves, topped with an authentic Caesar dressing.
DELUXE CAESAR – with both bacon & chicken. 59
GRILLED CHICKEN 52
Crisp salad greens and herbs, grilled baby marrows, steamed green beans and
broccoli, fresh yellow and red peppers tossed with marinated grilled chicken,
boiled eggs and sun-dried tomatoes.
GREEK 49
Mixed crispy greens with loads of cucumber, cherry tomatoes, Danish feta,
calamata olives and perfectly boiled eggs.

100% PURE STEAK BURGER

PRIMI 62
Our house burger specialty, flame-grilled to perfection.
TWO CHEESE 68
Primi burger with a melted cheddar and mozzarella topping.
DAGWOOD 78
Our biggest yet, this Primi burger is topped with: melted mozzarella and
cheddar cheese, bacon and fried egg.

CHICKEN BURGER

PRIMI 52
Our NEW chicken burger specialty, flame-grilled to perfection.

TWO CHEESE 58
Our NEW chicken burger with melted cheddar and mozzarella topping.

DAGWOOD 68
Our biggest yet, this chicken burger is topped with: melted mozzarella and
cheddar cheese, bacon and fried egg.

CHICKEN POTATO FOCCACIA 47
Grilled chicken and potato with lemon aioli.

WITH MOZZARELLA CHEESE. 53

PIMP YOUR BURGER

FRIED EGG - R5
JALAPEÑOS - R5
PINEAPPLE - R8
BACON - R8
AVOCADO (IN SEASON) - R8
BUTTON MUSHROOMS - R12

OUR RECOMMENDATION? PIMP YOUR BURGER WITH PINEAPPLE RINGS,
SAUTEED MUSHROOMS, AVOCADO AND BACON.

SAUCES – freshly made to order.

MUSHROOM SAUCE 12
Mushrooms sautéed with rosemary, black pepper and cream.
PEPPER SAUCE 12
Our unique pepper sauce: two kinds of peppers – Madagascan and black.
And just the right amount of brandy.
BLUE CHEESE SAUCE 15
Fresh cream, Gorgonzola, pecorino cheese sauce and a hint of garlic.

PIZZA

Available in Medium and Large

MARGHERITA 36/45
Mozzarella cheese, tomato and oregano.

JOHNNY B GOOD 48/58
Mozzarella cheese, fresh tomato and garlic with dashes of fresh basil pesto
that’s made in our Primi kitchen.

AUSTIN POWERS 52/65
Mozzarella cheese, tomato, topped with spinach, Danish feta and olives.

CALZONE PRIMI NEW!! [Kul-tzoh-neh] FOLDED OVER 68
Mozzarella cheese, tomato, ham, mushrooms and a hint of chilli.

CALZONE TOSCANA NEW!! [Toss-kana] FOLDED OVER 68
Mozzarella cheese, spinach, tomato, sun-dried tomatoes, oilves, Danish feta and pecorino.

Al FUNGHI [Ai-foongi] 55/68
Mozzarella cheese, marinated black mushrooms, sweet and sour peppers,
topped with dashes of basil pesto.

PAPALINA [Papa-linna] 56/68
Mozzarella cheese, tomato, traditional Italian salami, olives, peppers and spring onion.

CAPRICCIOSA NEW!! [Cap-prichi-ossa] 56/68
Mozzarella cheese, tomato, artichoke, ham and olives.

AUTUNNALE NEW!! [Au-toon-nal-leh] 52/62
Mozzarella cheese, tomato, black mushrooms, garlic, Danish feta and baby marrow.

MIMOSA 50/60
Mozzarella cheese, tomato, bacon and banana.

HAWAIIAN 52/62
Mozzarella cheese, tomato, ham and pineapple.

SICILIANA [Si-chilli-anna] 50/62
Mozzarella cheese, tomato, anchovies, capers and olives.

REGINA [Re-jee-nah] 53/62
Mozzarella cheese, tomato, mushrooms and ham.

CON POLLO 62/70
Mozzarella cheese, tomato, grilled marinated chicken, broccoli
and sun-dried tomatoes.

MEXICAN 56/68
Mozzarella cheese, tomato, Italian mince, onion and mixed peppers,
topped with jalapeños.

PICCANTE [Pik-ante] 55/64
Mozzarella cheese, peri-peri sauce, grilled chicken, onions, red and
yellow peppers. Coriander garnish.

LA MUSSA 58/72
Mozzarella cheese, tomato, Italian salami, sun-dried tomatoes and Gorgonzola cheese.

CALIFORNIA 55/66
Mozzarella cheese, tomato, Danish Feta, bacon or chicken strips served with
fresh seasonal avocado.
With BOTH BACON & CHICKEN STRIPS NEW!! 64/78

QUATTRO STAGIONI [Cwatro stuj-ion-eh] FOUR SEASONS 72
Four pizzas in one - Regina, Mexican, California and Vegetarian.

THE BOMB 65/78
Mozzarella cheese, tomato, imported smoked salmon with crème fraîche,
spring onion and pecorino.

PIZZA MARINARA 78
Mozzarella cheese, tomato, topped with calamari, line fish and mussels (out of shell);
all marinated in lemon juice, olive oil, garlic, parsley and a hint of chilli.

PARMA HAM 82
Mozzarella cheese, with imported Parma ham, rocket and pecorino shavings.

QUATTRO FORMAGI [Cwatro for-majee] NEW!! 55/68
Four cheeses: mozzarella, Danish feta, Gorgonzola and pecorino; topped
with fig and walnut preserve, fresh rocket and roasted pecans.

PIZZA EXTRA´S

VEG/FRUIT
Baby Marrow 5
Banana 5
Basil 5
Broccoli 5
Capers 5
Onion 5
Mixed Peppers 5
Fresh Tomato 5
Fresh Coriander 5
Pineapple 8
Spinach 8
Olives 8
Sweet and Sour Peppers 8
Rocket 8
Sun-dried Tomatoes 8
Avocado (in season) 8
Artichoke 12
Button Mushrooms 12
Marinated Tomatoes 12

FISH
Anchovies 12
Smoked Salmon 22

MEAT
Bacon 8
Ham 8
Fresh Traditional Italian Salami 12
Marinated Grilled Chicken 15
Italian Mince 15
Parma Ham 30

CHEESE
Danish Feta 8
Gorgonzola 8
Mozzarella 12
Brie 15
Fior di Latte 22

PASTA

Available in Light Portion / Full Portion

CESCO 40/52
Garlic, chilli and olive oil with sun-dried tomatoes, olives, sweet and sour peppers and grated pecorino.
Our recommendation? Choose penne or spaghetti with this one.

ARRABBIATA [Arrab-iatta] 39/52
Freshly made sauce of Italian tomatoes, chilli, garlic with fresh basil and rocket.

RECCO – without chicken 42/55
A Napoletana sauce flavoured with curry, chilli, garlic, cream and fresh coriander.
          CON POLLO – with chicken 52/65

NAPOLETANA 37/48
Stewed Italian tomatoes and fresh oregano with a touch of garlic and fresh basil.

PRIMAVERA [Preema-verra] 42/59
Spinach pan-fried in butter and grated pecorino, and tossed with freshly-chopped tomatoes marinated
in olive oil, garlic and fresh basil.

PRIMO 48/62
A fresh cream sauce with ham, mushroom, black pepper and grated pecorino.

CARBONARA NEW! [Karbon-aara] 44/58
An Italian classic: bacon, pecorino cheese, cream and spring onion folded with an egg.
Best served with spaghetti.

PESTO 45/66
Fresh basil (we grow our own!) blended with garlic, olive oil, nuts and grated pecorino.
Our recommendation? Go for the linguine on this one.

PANCETTA [Pan-chetta] 45/65
We take bacon, pan-fry it with onions, mustard, bay leaves, garlic and white wine, and then add tomato
and a hint of cream.

SALMONE [Sal-moan-eh] 57/72
Slivers of imported salmon pan-fried in mild curry, white wine, garlic, cream and tomato.

FUNGHI NERI [Foongi-Neeri] 44/59
A sauce of black mushrooms, sautéed in butter, garlic and white wine, stewed in tomato, fresh basil and
a splash of cream.

BOLOGNESE [Bolon yese] 45/59
Slow-cooked meat sauce infused with celery, carrots, onions, garlic, red wine and tomato.

MARINARA 75
Calamari, line fish and mussels (out of shell), all marinated in lemon juice, olive oil, garlic, parsley and a hint of chilli.
It’s then stewed in Napoletana, fresh basil and a dash of cream. Our pasta choice? Spaghetti or linguine on this one.

PANZEROTTI
Crescent-shaped pasta pockets filled with ricotta and spinach, served with either of the following sauces (your choice):
GORGONZOLA – a fresh cream and Gorgonzola cheese sauce, garnished with nutmeg. 52/69
NAPOLETANA – stewed Italian tomatoes and fresh oregano with a touch of garlic and fresh basil. 49/65

CHICKEN LIVER PASTA 48/65
Chicken livers sautéed in butter, garlic, chilli, onions, peppers, mushrooms and sherry.
And the sauce? A creamy Napoletana.

RAVIOLI
Pasta pockets filled with ground beef and ricotta, served with either of the following sauces(your choice):
SALSA ROSA – a Napoletana sauce, pecorino, fresh cream and basil. 49/69
BOLOGNESE – slow-cooked meat sauce infused with celery, carrots, onions, garlic, red wine and tomato. 55/69

PASTA CAMPAGNOLA [Kamp-un-njola] 5
Chicken strips sautéed in garlic, mustard, rosemary, mushrooms, white wine… finished off with cream.

POLPETTINE [Polpet-ineh] 69
Miniature meatballs sauteéd with mixed peppers, garlic, bay leaves, white wine and a hint of chilli
in a creamy Napoletana sauce.

CHICKEN & BROCCOLI PASTA 69
Chicken strips sautéed with garlic, white wine, Gorgonzola cheese, broccoli and finished off with cream.

MAFALDE AL FORNO [Mull-faalde-ul-forno]
Our take on lasagna and cannelloni. Made fresh to order!
CON CARNE [Con-caarne] – with Bolognese. 49/60
CON SPINACI [Con-spinachi] – with spinach, Danish feta, Napoletana and pecorino. 49/55

SECONDI PIATTI [Se-kohn-di pi-yay-ti]

“Second Course”

CHICKEN SPIEDINI 82
Two skewers of cubed chicken fillet, sweet and sour peppers and onions marinated
in paprika butter. Flame-grilled, the chicken is served with a spicy tomato sauce
and a choice of shoestring fries, salad or roast vegetables.

CHICKEN CAMPAGNOLA 69
Scallops of chicken sautéed in butter with garlic, mustard, mushrooms, rosemary,
white wine and cream. Served with linguine and a side portion of roast vegetables.

LAMB CHOPS 120
Four Karoo loins, grilled then simmered in butter with garlic, lemon juice,
rosemary, black pepper, white wine and a dash of cream.
Served with a small Greek salad and shoestring fries.

LAMB SHANK 128
Slowly simmered in lamb stock, Napoletana, garlic, fresh herbs and a dash of cream.
Finished off with lemon zest and served with mash potato and roast vegetables.

SEARED FILLET 120
Fillet of beef seared on the grill and stacked with sautéed sliced potatoes,
marinated tomatoes and rocket.

LINE FISH MARSALA 88
Char-grilled fresh line fish, sautéed in butter with garlic, rosemary, Marsala wine,
mushrooms and cream. Served on a bed of mashed potato and spinach.

BISTECCA [Bis tekka] 120
600 gram T-bone steak grilled to perfection served with Café de Paris style
butter and shoestring fries.

GRILLED LINE FISH SPIEDINI 98
Two skewers of marinated line fish, onions and cocktail tomatoes; char-grilled and
served with lemon aioli and a choice of shoestring fries, salad or roast vegetables.

SALTIMBOCCA [Salt-im-bokka] 72
Scallops of chicken pan-fried in butter, sage and white wine; topped with bacon, melted
mozzarella and Napoletana. Served with linguine and a side portion of roast vegetables.

CONTORNO

“Side Orders”

SPINACH ALLA PARMIGIANA 22
Pan-fried with butter and pecorino cheese.

MASH POTATOES 18
A purée of potato with nutmeg.

ROAST VEGETABLES 18
Seasonal chunky vegetables roasted with olive oil, garlic cloves and rosemary.

SHOESTRING POTATO FRIES 18

MARINATED BROCCOLI 18
Broccoli, marinated in olive oil and lemon juice. Served cold.

MARINATED TOMATOES 18
Fresh, cubed tomatoes in extra virgin olive oil, garlic, black pepper and fresh basil.

SIDE SALAD 18
Salad greens, peppers, cucumber, cherry tomatoes and onions.

MEDITERRANEAN SIDE SALAD 25
Cucumber, cherry tomatoes, Danish feta, onions and calamata olives dressed
with extra virgin olive oil.