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[served with yogurt and fruit]
[South African energy cereal]
[cornmeal porridge with butter and sugar]
[with syrup and fresh fruit]
[two fried eggs in bread with chakalaka]
[SA meatballs with chakalaka]
[with chicken livers peri-peri]
[served with roasted tomato and bacon]
[boerewors, grilled tomato, mushrooms, bacon and fried eggs]
[wild mushrooms, sauteed spinach, and tofu served on 7 grain bread]
[curried mince bake]
[SA herbed sausage] with tomato and onion gravy
[with Mary Rose peri-peri, shitake, carmelied onion and baby greens]
lightly curried vegetables in a pastry triangle served with mango archaar
with black caviar, cross & blakwell peri - peri mayo
pickled I&J fish cutlets served cold with warm pumpkin fritters
traditional Cape Town style with safron & herbs
flash sautéed with chillies, onion & served with toast
grilled & lightly sautéed with olive oil, lemon, parsley, garlic & white wine or fried with tartar sauce
biltong & droewors [cured, salted and dried beef tenderloin] served with dried fruit & mixed salted nuts
raw, paper thin slices served with marinated sweet peppers, olive oil & fresh herbs
imported from the Tristan Islands, 400 miles west of Cape Town, served with seasonal vegetables and peach nectar sauce
tomato, egg & onions with chive dressing & fresh herbs
made famous by South Africans
with red onions and mint
chefs choice
with Mary Rose peri-peri, shitake, carmelized onions, and baby greens
deep fried I&J hake filet, calamari & slap chips [fries] served with salt and vinegar
traditional cape malay, curried mince bake with egg custard topping served with yellow rice and raisins and a selection of sambals
rice and lentil stew with a boiled egg and a selection of sambals
traditional beef tenderloin sausage served with tomato and onion gravy
sauteed Mozambique style prawns served with yellow rice and salad
a saucy curry served in a quarter loaf of bread and a selection of sambals
char-grilled, basted with monkey gland sauce, served with slapchips or yellow rice
slow cooked stew of the day served in a traditional South African three-legged cast iron pot
our catch of the day head off, tail on prepared to the chefs liking
chef's cut and preparation choice
served with chocolate sauce
braided pastry delicacy glazed with lemon ginger syrup
a classic South African dessert served with vanilla ice cream
cinnamon dusted homemade custard served with ice cream
chocolate cake served hot with ice cream
crammed with nuts and dates, soaked with Klipdrift brandy syrup, served with ice cream
thick milkshake flavored with alcohol - Whiskey, kahlua or Bailey's
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