| Salmon Roses | R 49 |
| Crab Stick | R 22 |
| Salmon | R 38 |
| Prawn | R 32 |
| Kaki (Oysters) | R 38 |
| Tuna | R 35 |
| Cucumber | R 13 |
| Crab | R 18 |
| Avo | R 18 |
| Prawn | R 32 |
| Salmon | R 33 |
| Tuna | R 32 |
| Salmon | R 49 |
| 9 piece platter | R 129 |
| 12 piece platter | R 179 |
| Veg | R 26 |
| Crab Stick | R 29 |
| Prawn | R 33 |
| Salmon | R 35 |
| Tuna | R 33 |
| Veg | R 29 |
| Crab | R 33 |
| Prawn | R 49 |
| Salmon | R 59 |
| Tuna | R 55 |
| Salmon rolled in a collage of colour | R 59 |
| Crab Stick | R 31 |
| Prawn | R 38 |
| Salmon | R 49 |
| Tuna | R 45 |
| 6 pc Prawn Sushi, 6 pc Salmon Sashimi, 8 pc Crab maki | R 165 |
| 6 pc Sushi, 6 pc Sashimi, 4 pc Salmon California Rolls, 6 pc Maki | R 189 |
Always allow meat to rest for about ten to fifteen minutes after cooking it.
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Jonas Thabiso Jackson is Ocean Basket's Chef of the Month, and hails from the Brookes on the Bay Branch
