Kream Restaurant Menu Prices South Africa

Kream is a South African restaurant built around polished dining, generous portions and a menu that moves comfortably between modern local flavours and international favourites. Guests can choose from seafood, grills, poultry, venison, pasta, sushi, salads, vegetarian plates and desserts. The menu is wide enough for a celebration, a business lunch or a relaxed dinner where every person wants something different.

Current menu examples show starters from about R99, main meals commonly between R174 and R300, and premium cuts or shellfish reaching higher. Chicken livers are around R99, Falklands calamari R145, beef trinchado R149, a vegetarian risotto about R198, king prawns about R300 and a fillet bone marrow plate around R286. Branch, service and menu version can affect the final price, so use these figures for planning and confirm the selected restaurant.

Kream menu prices at a glance

Kream prices make the most sense when you separate starters, mains, extras and desserts. A starter may be large enough to share, while a main can already include a starch or vegetable. Adding several side dishes to a premium steak can move the bill quickly. Decide how many courses you want before choosing the most expensive item in each section.

Starters and small plates

Chicken livers are listed near R99 and come in a mild creamy peri-peri sauce with peppadews, feta and homemade focaccia. Smoked snoek is around R109 and combines a crisp phyllo parcel with paprika sauce and apricot gel. Eight chicken wings cost approximately R119 and can be served with spicy peri sauce or blueberry barbecue sauce and fries.

Mushroom tart and brie parcel are both about R119. The tart uses mushrooms, pesto, onion puree, crispy onions and rocket, while the brie parcel is richer and sweeter because of sun-dried tomato, basil pesto and apricot gel. Snails are around R125 with creamy garlic, blue cheese and focaccia. These options suit a table where diners want to taste several flavours.

Roasted bone marrow costs about R125 and is served with caramelised onions, crispy leeks, rocket and bread. Pork croquettes are around R135 and combine pork belly, peppers, sweetcorn and cheese with Japanese mayonnaise and teriyaki. Dynamite chicken and dynamite tofu are close to R139 and use sweet-and-sour sauce, crispy onions, sesame and cucumber spaghetti.

Falklands calamari is around R145 with peri lemon butter and basmati rice. Beef trinchado is near R149 and uses tender beef cubes in a mildly spiced Portuguese cream sauce with focaccia. Crocodile is about R169 when available, while quail and scallops cost much more and depend on supply. Ask about availability before planning a special occasion around a limited item.

Salads

Salads are useful when one diner wants freshness while others choose grills or pasta. A poached pear salad is a meat-free option with a sweeter profile. Chicken salad adds lean protein, while biltong salad gives a distinctly South African flavour and a higher price. Dressing, cheese, nuts and fruit can change both flavour and allergen profile, so ask for details when needed.

Steaks and grills

Steak prices sit in the premium part of the menu because the cut, sauce and preparation carry more cost. Rump pepper and sirloin with biltong blue cheese are around R252. Lamb loin chops are close to R276. Fillet bone marrow, ribeye tartufata and fillet with Camembert sit near R286 to R298 depending on the menu version.

Choose a sauce based on the steak rather than adding every topping. Pepper and blue cheese deliver a strong savoury character, while tartufata brings earthy richness. Bone marrow is especially rich, so a simple vegetable or salad side can balance it. Ask how the steak is served and whether potatoes or vegetables are already included.

Poultry and comfort mains

Half spatchcock chicken, Chicken Parmigiana and chicken bacon pasta are around R198. These meals suit diners who want a filling main without the price of steak or shellfish. Parmigiana is richer because of cheese and sauce, while a grilled or roasted chicken plate may feel lighter depending on the side.

Duck leg confit, pork belly, lamb shank and oxtail are slow-cooked choices with deeper flavours. Their prices range from about R252 to R288. These dishes are often more filling than their size suggests because the sauce and cooking method add richness. Choose a vegetable side instead of several starches if you want the main flavour to remain clear.

Seafood mains

Tempura hake is a lower-priced seafood choice and is served with fries and tartar sauce on lunch menus. Cajun hake costs about R198. Calamari, tuna, salmon and kingklip rise through the menu according to preparation and ingredient cost. King prawns are one of the premium options and may be subject to availability.

Tuna steak is sesame-seared and served with soba noodles, greens and Japanese goma sauce. Salmon and kingklip provide different textures and richer flavours. Diners with seafood allergies should avoid relying on the menu description alone because fish, shellfish and shared cooking surfaces may be present throughout the kitchen.

Venison and distinctive dishes

Springbok shank and rabbit are listed near R264 in recent South African menu comparisons. These dishes offer a different experience from everyday beef and chicken. Availability can be seasonal, and the final preparation may change. Ask the restaurant about portion size, sauce and side before ordering.

Crocodile, quail, scallops and foie gras appear on selected menus when available. These are special-occasion items rather than budget choices. Their price can be high and stock is not guaranteed. Treat the menu listing as an invitation to ask, not a promise that every branch has the item on a given evening.

Vegetarian pasta and risotto

Arrabbiata is the simple lower-cost choice at R99, with tomato, chilli and garlic served with penne. Mushroom and broccoli pasta costs about R174 and adds vegetables with a richer sauce. Vegetarian risotto and peppadew spinach gnocchi are near R198 and suit a slower, more substantial dinner.

Vegetarian does not always mean vegan. Cream, butter, cheese, eggs and stock can appear in pasta, risotto and gnocchi. Ask for ingredient guidance and substitutions before ordering. A salad or mushroom starter may be the better option when a strict dairy-free meal is required.

Sushi

Sushi prices depend on fish, piece count and preparation. Vegetarian rolls are the lower-cost entry point, while salmon, tuna, prawn and sashimi cost more. A hand roll is useful as a small starter, whereas sashimi and a larger roll selection can become a complete meal.

Raw fish requires careful handling. Ask about availability and preparation when ordering for children, pregnant diners or anyone with health concerns. Sushi rice and soy sauce contain ingredients that may matter to gluten-sensitive diners. Confirm allergens in sauces, sesame toppings and mayonnaise.

Desserts

Dom Pedro and brownies are lower-cost dessert choices at about R45 to R49. Malva pudding costs around R75, while pear tart, Candy Crush and mousse rise towards R95 to R110. Dessert is an easy way to share a meal without ordering a sweet course for every person.

Lunch planning

Lunch menus can offer simpler prices than evening menus, but they are not always interchangeable. Tempura hake, Arrabbiata, chicken pesto and Dom Pedro give a clear meal for a controlled budget. A starter and main lunch can still exceed R300 before drinks, so choose one course when you want value.

Business diners may prefer a salad, pasta or fish plate that arrives in a predictable time. Ask about service timing when the lunch break is short. A premium steak or shellfish main is better saved for a slower meal where the preparation and presentation can be enjoyed.

Planning a dinner for two

Two starters and two mains can easily pass R700 depending on choices. Sharing a rich starter, ordering one salad and choosing one premium main with a simpler dish can create better balance. Kream portions are substantial, so ask about side sizes before adding extras.

For different diets, pair a seafood or meat main with Arrabbiata, risotto or gnocchi. Keep shared sauces separate where possible. If one diner has a severe allergy, avoid sharing starters and confirm cross-contact with the restaurant in advance.

Dietary and allergen guidance

Kream menus contain seafood, shellfish, gluten, dairy, eggs, nuts, sesame and alcohol-based sauces or desserts. Ask about the exact recipe and preparation at the branch. A vegetarian label does not guarantee vegan ingredients, and a seafood dish may use butter or cream.

Guests who require Halaal, kosher, vegan or strict allergy-safe preparation should confirm the relevant branch policy before booking. Menu descriptions help narrow the choices but cannot replace a direct kitchen answer. Do not assume that a dish can be safely modified without changing the preparation process.

How to get better value

• Compare lunch and evening menus for the selected branch.
• Ask whether a main already includes vegetables or starch.
• Share rich starters and desserts when dining as a couple.
• Choose pasta or chicken when you want a controlled main price.
• Confirm availability for crocodile, quail, scallops and foie gras.
• Check the drinks and service charge before finalising the bill.

Choosing a starter

The Kream starter section is broad enough to build a meal around smaller plates. Chicken livers and mushroom tart offer strong value when shared. Wings and pork croquettes are easy to divide, while snails, calamari and beef trinchado bring richer sauces and bread. If one guest wants seafood and another prefers meat, order one starter from each side and share them before choosing mains.

Rich starters should be balanced with a fresh salad or a simpler main. Bone marrow, brie parcel and creamy snails are satisfying but can feel heavy alongside steak. A smoked snoek parcel or calamari gives more contrast. Ask the server about portion size because a starter intended for one can be enough for two light appetites.

Choosing a main

Think about cooking style first. Grills suit guests who want a clear cut of meat and sauce. Slow-cooked lamb, oxtail and pork belly offer softer textures and deeper flavour. Seafood mains provide lighter alternatives, but butter, cream and frying can make them just as rich. Pasta and risotto deliver comfort and are usually easier to share with a vegetarian guest.

Premium ingredients explain the higher price of fillet, ribeye, king prawns, salmon and scallops. If budget is important, choose a well-priced chicken, fish or pasta main and spend on one dessert to share. If the meal celebrates an occasion, select the premium item that the guest actually wants rather than upgrading every course.

Sides and sauces

Recent menu comparisons list mash, butternut, spinach, rice, baby potatoes, wedges, risotto and sauce near R30 to R35. Confirm whether the main already includes a side. A steak with potatoes and vegetables may only need one additional sauce, while a pasta or risotto dish may not need an extra starch at all.

Sauce choices can change a dish from bright and fresh to deeply rich. Pepper, blue cheese, bone marrow, truffle and cream sauces pair naturally with beef but can overwhelm a delicate fish. Lemon butter suits calamari and prawns, while a simple herb butter works with grilled chicken. Ask for sauce separately when the table has different preferences.

Wine, soft drinks and service planning

Kream is a sit-down restaurant, so drinks and service can form a meaningful part of the bill. Wine lists include South African bottles and glasses, while soft drinks, juices and water are charged separately. Ask about the current glass and bottle options before choosing a wine for the table. A bottle can be economical for four guests, while two glasses may be better for two.

Check whether the price shown on a lunch menu is a full meal, an item from a set selection or a dish available only during certain hours. Some lunch menus carry terms that prevent combining a special with another offer. Ask staff before ordering if a promotion or set menu is the reason you selected the restaurant.

Planning a celebration

For a birthday or anniversary, reserve enough time for a starter, main and dessert. Scallops, quail and foie gras may require availability confirmation. A premium main and shared dessert can feel more special than several expensive starters. Tell the restaurant about allergies and dietary restrictions when booking rather than waiting until food is served.

For a work dinner, salads, chicken, fish and vegetarian pasta make ordering easier because they suit different preferences. Confirm the table size and whether separate bills are possible. If guests are paying individually, agree on shared starters and desserts before ordering so the final account remains clear.

Delivery and takeaway considerations

Kream dishes are designed for dining in, but selected branches and related delivery listings may offer takeaway. Crispy phyllo, tempura and fries soften during travel. Cream sauces thicken as they cool, while desserts generally travel well. Ask for hot and cold elements to be packed separately and eat seafood promptly after arrival.

Delivery prices can be higher than the restaurant menu and may include platform, service and delivery fees. A dish that appears affordable online can cost more after the full basket is calculated. Collection can reduce fees, but check opening time and preparation estimates. Always confirm the branch before placing the order.

Food quality and leftovers

Most Kream mains are best eaten fresh. If leftovers remain, cool them promptly and refrigerate them in a covered container. Keep salad and garnish separate from hot food. Reheat meat, poultry, pasta and sauces thoroughly, but avoid repeatedly reheating seafood. A premium dish is good value only when it is eaten safely and still tastes enjoyable.

Use clean utensils when sharing starters and do not leave cream, dairy or seafood at room temperature during a long conversation. Keep the receipt until every item is checked. If a special dish is unavailable, ask for a clear replacement rather than accepting an ingredient that creates an allergy risk.

Complete menu details

Kream combines fine-dining presentation with a wide selection of South African and international dishes. Use the price tables to plan starters, mains, sides, sushi and dessert, then confirm the branch menu and final bill. The best order is the one that matches the occasion, appetite and dietary needs without adding courses that nobody wants.

A final look at portion size, included sides and available substitutions makes the menu easier to compare. Ask about the day's fish, premium cuts and limited desserts before committing to a special meal. Prices can move when a dish depends on seasonal supply, while a familiar pasta, salad or chicken plate is usually easier to confirm. The menu works best when each guest chooses a course at a comfortable price and the table shares one or two highlights. This keeps the experience generous without turning every selection into the most expensive option.

Keep the menu open while travelling so changes in availability are easy to see. A quick confirmation at the table or checkout prevents disappointment and gives the kitchen a clear record of each request.

For a calm dinner, decide on the course order before adding drinks or extras. This simple check keeps the experience enjoyable and makes the final bill easier to understand for everyone at the table.

Confirm the selected branch, serving time and any limited dish before leaving home. This is especially helpful when the menu includes seasonal seafood, specialty meat or a dessert that depends on stock.

That small step keeps the evening relaxed and the final order accurate.

It also makes sharing the bill much simpler after dinner.

When booking, mention whether the visit is a celebration, business meal or casual dinner. Staff can explain the current portion, cooking time and availability of dishes that are not served every day. Ask about sauces before selecting a steak, and ask about the starch before ordering an extra side. If the table includes children, a simple pasta, chicken or dessert can be planned alongside the adult courses. A shared starter and shared sweet often give everyone a taste of the restaurant while keeping the bill more comfortable. This approach also leaves space for coffee or a glass of wine without an unexpected jump in the total.

Frequently asked questions

How much does a meal at Kream cost?

Many mains range from about R174 to R300, while premium steaks, seafood and special items can cost more. Starters commonly begin around R99.

What is the cheapest main?

Arrabbiata pasta is around R99 on the lunch menu. Other lower-priced choices include tempura hake and chicken pesto, depending on branch and menu.

Does Kream have vegetarian dishes?

Yes. Options include Arrabbiata, mushroom pasta, risotto, gnocchi, salads and vegetarian sushi. Confirm dairy, egg and stock ingredients.

Does Kream serve seafood?

Yes. The menu includes hake, calamari, tuna, salmon, kingklip, prawns, sushi and selected shellfish.

Are the prices the same at every Kream branch?

Prices and availability can differ by branch, menu version and service. Confirm the current menu for the restaurant you plan to visit.