Lunch menu 14 Aug
Freshly squeezed
orange juice 32
green juice 40
SANDWICHES
(sourdough rye or pumpernickel rye bagel)
Tahini avo w cucumber, sprouts and rocket 70;55
Chicken and home-made mayo w gherkin 74;60
Club 85;66
Mature cheddar with gherkins, tomato, lettuce + chutney 74;60
SOUP
350ml; 500ml; 1L
Chicken + veg broth 60; 80; 140
Harira lamb + lentil 65; 89; 170 (gf)
Pea, mint + coriander 40; 60; 110 (v+;gf)
Sourdough or seed-loaf w butter 10
LUNCH PLATES
Choose main + side. R28 per extra side
Free-range rotisserie chicken quarter 88 (gf)
Free-range chicken and leek phyllo pie 78
Harira lamb phyllo pie 86
Curried pumpkin + lentil phyllo pie 73 (v+)
SIDES
French potato salad (v; gf)
Lemon quinoa w courgette (v+; gf)
Moroccan chickpea + carrot (v+; gf)
Chopped Israeli salad (v+; gf)
Rotisserie root veg (gf)
Cranberry coleslaw (v; gf)
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TAKE-HOME MEALS
1 LITER SOUPS
LEMON-THYME ROTISSERIE CHICKEN
with home-made mayonnaise 185
1KG PHYLLO PIES (unbaked)
Chicken and leek 190
Harira lamb 250
SIDES (serve 4)
as above
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DESSERTS
Milk tartlets 25
Nutty wholewheat banana bread 20
Brownies 25
Big date balls 15 (v+; gf)
Granola bars 25 (gf)
