1 November

Poached trout, avo + broccoli salad 135
with cucumber, baby potatoes + creamy mustard dressing

350ml; 500ml; 1L
Slow-roast tomato 45; 65; 110
Carrot + red lentil 45; 65; 110

Add bread + butter per slice
sourdough, 100% rye, wholewheat sourdough 10
cheese toastie on wholewheat sourdough 40
cheese toastie on ciabatta 52

Basil-marinated courgette + charred sweetcorn
with borlotti beans, roast rosa tomatoes, broccoli + cos lettuce 65

Add: avo 30 / sesame tofu 35 / feta 15
roast chicken 45 / poached egg 11

Lunch plates
R90 with 1 side
R115 with 2 sides
Salad plate R25 per salad

Free-range rotisserie chicken quarter
Free-range chicken and leek phyllo pie
Venison bobotie phyllo pie
Courgette + fior de latte quiche (v)

Side salads
Mediterranean baby potato (v; gf)
Green herb salad w toasted cashews (v+; gf)
Couscous, roast tomato + courgette (v+; gf)
Cranberry coleslaw (v; gf)
Green salad (v+; gf)

Warm sides
Rotisserie potatoes and onions (gf)
Roast root veggies (v+;gf)

v=vegetarian / v+=vegan / gf=gluten free