granola

[served with yogurt and fruit]

pronutro

[South African energy cereal]

mielie pap

[cornmeal porridge with butter and sugar]

toast with marmite

ouma rusks and coffee

scones topped with jam, cheese and cream

crumpets with syrup and fruit

french toast

[with syrup and fresh fruit]

toad in the hole

[two fried eggs in bread with chakalaka]

poached eggs and frikkadels

[SA meatballs with chakalaka]

scrambled eggs

[with chicken livers peri-peri]

cheese and mushroom omelette

[served with roasted tomato and bacon]

safari breakfast

[boerewors, grilled tomato, mushrooms, bacon and fried eggs]

steak, eggs and chips

toasted cheese and tomato

toasted chicken and mayonnaise

vegetarian

[wild mushrooms, sauteed spinach, and tofu served on 7 grain bread]

toasted bobotie and chutney

[curried mince bake]

boerewors roll

[SA herbed sausage] with tomato and onion gravy

yebo burger & chips

[with Mary Rose peri-peri, shitake, carmelied onion and baby greens]

Durban Samoosas

lightly curried vegetables in a pastry triangle served with mango archaar

Delma's Salmon Cake

with black caviar, cross & blakwell peri - peri mayo

Kerrie Vis

pickled I&J fish cutlets served cold with warm pumpkin fritters

isopho - Cape Black Mussel Soup

traditional Cape Town style with safron & herbs

Chicken Livers Peri-Peri

flash sautéed with chillies, onion & served with toast

Calamari

grilled & lightly sautéed with olive oil, lemon, parsley, garlic & white wine or fried with tartar sauce

Safari Platter

biltong & droewors [cured, salted and dried beef tenderloin] served with dried fruit & mixed salted nuts

Ostrich Carpaccio

raw, paper thin slices served with marinated sweet peppers, olive oil & fresh herbs

Tristan Lobster Tail

imported from the Tristan Islands, 400 miles west of Cape Town, served with seasonal vegetables and peach nectar sauce

Traditional Salad

tomato, egg & onions with chive dressing & fresh herbs

Greek Salad

made famous by South Africans

Beet Salad

with red onions and mint

i-Shebeen Salad

chefs choice

Seasonal Vegetable Platter

Yebo Burger & Chips

with Mary Rose peri-peri, shitake, carmelized onions, and baby greens

Fish Parcel

deep fried I&J hake filet, calamari & slap chips [fries] served with salt and vinegar

Bobotie

traditional cape malay, curried mince bake with egg custard topping served with yellow rice and raisins and a selection of sambals

Breyani:

rice and lentil stew with a boiled egg and a selection of sambals

Pap & Boerewors

traditional beef tenderloin sausage served with tomato and onion gravy

Prawns Peri-peri

sauteed Mozambique style prawns served with yellow rice and salad

Durban Bunny Chow:

a saucy curry served in a quarter loaf of bread and a selection of sambals

Baby Back Ribs

char-grilled, basted with monkey gland sauce, served with slapchips or yellow rice

Potjie Bredie

slow cooked stew of the day served in a traditional South African three-legged cast iron pot

I&J Sea Harvest Cape Capensis

our catch of the day head off, tail on prepared to the chefs liking

Char Grilled Steak

chef's cut and preparation choice

Mielie [corn] in the Husk

Yellow Rice & Raisins

Umngqushu Stambu / Samp

South African Cooked Vegetables

Garlic Bread

Uputhu

Slapchips

Chakalaka

Oupa's Vanilla Ice Cream

served with chocolate sauce

Koeksisters

braided pastry delicacy glazed with lemon ginger syrup

Jenny's Malva Pudding

a classic South African dessert served with vanilla ice cream

Nana's Milk Tart

cinnamon dusted homemade custard served with ice cream

Chocolate Indulgence

chocolate cake served hot with ice cream

Mom's Tipsy Tart

crammed with nuts and dates, soaked with Klipdrift brandy syrup, served with ice cream

Dom Pedro

thick milkshake flavored with alcohol - Whiskey, kahlua or Bailey's