Treat your dad to something special at one of these restaurants in Pretoria.

Blue Crane (New Muckleneuk)

Blue Crane is not offering a set menu but rather a limited à la carte that includes a potato-and-leek soup with ciabatta to ward off the cold, smoked snoek in phyllo pastry with grape preserve and rocket, or a bobotie spring roll with papaya-chilli chutney. Five main courses at varying prices are on offer. These include a Mediterranean flatbread with olives, feta, tomatoes, pepper and onion; an authentic chicken-and-mango curry with basmati rice; pork ribs with grilled mielies, coleslaw and chips; a traditional oxtail in red wine; and a pulled kudu tagliatelle. Dessert options for the day include Amarula malva pudding with ice cream or crème brûlée.

Brasserie de Paris (Waterkloof Ridge)

One of Pretoria’s icons, Brasserie de Paris is offering a Father’s Day set menu with choices that will impress. At R550, choose between escargot with mushroom, bacon, gnocchi, garlic and parsley; springbok carpaccio with rocket, parmesan, capers and balsamic dressing; pork bonbons served with bacon-and-pea purée and a maple/Bourbon reduction; or yellowtail tartare served with cucumber, avocado and salsa essence. Main courses include lamb shank with Robuchon pommes purée, tenderstem broccoli and red wine jus; pork belly with miso, apple, sweet potato purée, miso demi-glace and crackling; or beef fillet that is served with Bordelaise sauce, bone marrow, pommes frites and green beans – an all-time favourite; and, finally, kingklip with pomme purée, parmesan velouté, mangetout and roasted tomato. Dessert options include baked camembert with honey, walnut, compote and brioche crumble; vanilla crème brûlée; the classic crêpes Suzette with orange and vanilla ice cream; and, lastly, coffee-and-chocolate Opera cake served with vanilla ice cream.

Afro-boer (Die Wilgers)

For those who fancy a breakfast or brunch on Father’s Day, look no further than Afroboer’s early morning riser offerings, which include small “mosbroodjies” fresh from the oven, served with helpings of “kaiings” and washed down with a “moerkoffie” – or perhaps keep the coffee for a sweet ending with caramelised apple-and-toffee tartlet. Later in the day, a nastergal-jam milkshake will be served with curried lamb pies baked with a soured cream crust in a “blikbeker” with basmati rice and a tomato-and-onion salsa, served with a complimentary glass of Groote Post Riesling. There is also liver in “suursous” with mushy peas and a vetkoek to mop up those juices, and for those who may rather wish for a complimentary glass of red, De Grendel Merlot. Dessert is baked quinces in Muscadel with homemade custard and, if your heart allows it, a Boereraad Brandy Dom Pedro. 

As Greek as it Gets (Cullinan)

Stavros Vladislavich, the formidable chef behind this delightful eatery out in Cullinan, will be serving a set menu at R250 per person (for a minimum of two people), which includes an ouzo and orange juice on arrival to get things going the Greek way. The starter is a Greek salad with garlic pitas, tzatziki and skordalia, while mains are a choice between grilled or fried calamari, chicken breast wrapped around feta with lemon-yoghurt sauce, grilled halloumi with sweet-and-sour cherries as a vegetarian option, honey-and-ginger marinated pork kebabs, or fantastic meatballs in a tomato-and-red wine salsa. Finish with baklava for dessert or have some sweet-and-sour cherries with ice cream.

Tin Roof Café (Pretoria East)

Pellie Grobler continues to preside over the kitchens at Tin Roof Café, and their inspiring Father’s Day menu at R500 per person includes a choice of starters, main courses and desserts. On arrival, pumpkin rye buns and honey-glazed cranberry loaf is served with sundried tomato, mascarpone, basil pesto spread and beurre noisette. Starters include a choice of spinach-and-ricotta ravioli with butternut velouté; crispy chorizo and smoked paprika oil; chopped steak with harissa, hummus, puffed rice and a melba crisp; fig-and-brie spring roll; calamari-and-prawn risotto; or a duo of springbok – carpaccio and loin – served with satay sauce. Main choices include ribeye; rolled pork belly with chicken liver filling; Karoo lamb shank; seafood en papillote; fillet con pepe; or mushroom impanato as the vegetarian main course option with creamy linguine. The four desserts to choose from comprise baked apple terrine, lemon pudding, chocolate mousse, and a yummy sticky toffee pudding with salted caramel, shortbread crumble and caramelised popcorn.

Monte de Dios (Olympus Heights)

Their extensive Father’s Day luncheon for a mere R370 per person (and R185 for children under 12 years) is an extensive affair. Begin with a selection of home-baked breads and rolls with flavoured butters, olives, biltong, droëwors and cheeses, as well as some minestrone or creamy biltong soup. Mains include roast sirloin with rosemary-and-red wine sauce; chicken with pineapple and herbs; Cape Malay lamb curry; or a vegetarian bake. End the meal with chocolate brownies with vanilla ice cream or sticky toffee pudding with brandy custard.

Moroccan House (Menlo Park)

This steadfast restaurant has been around for a good number of years and grows from strength to strength. They are serving a Father’s Day feast for a steal, at R450 per person. Space is limited, so make haste to book a table. Their feast starts with a winter warmer on arrival consisting of spiced wine with coffee and orange – just the right thing to take the chill away. Starters include a flaming snack platter of toasted pitas with beef rib nibbles, Merguez lamb sausage bites, dukkah potato wedges, Moroccan hummus, and fresh cucumber and carrots. Main course is a choice between a tagine of tender oxtail or traditional Fez chicken with preserved lemon and green olives. These are served with couscous and roast butternut jewels with coriander. End with Belgium chocolate brownies served in a Moroccan-style with saffron ice cream, hot chocolate sauce and strawberries. 

Aleia (Die Wilgers)

Brand-new, glamorous and with high-hitting brand partners, Aleia is the new kid on the block in Pretoria. Ramon Gouws is the chef presiding over this smart yet comfortable independent eatery serving innovative, modern food. Starting from 12pm, their Father’s Day set menu promises good value for money at R450 per person. The menu kicks off with a bread service of mielie bread, tomato blatjang and jerky crème fraîche. The first course, with a somewhat Dutch flair, is Schapen Rib with miso, black garlic and edamame. The main course is one of Chef Ramon’s favourites: Wagyu, which he serves with onion, chipotle and corn. End with a dessert constructed of pineapple, rum, coconut and orange. There is an additional wine pairing option available, and fathers being treated to a meal at Aleia will also receive a special little something from jeweller Jenna Clifford.