18 May 2023
Special
Lentil, aubergine and tomato moussaka
with ricotta topping, served with a Greek salad 110
Hake + smoked trout fishcakes
with braised peas + leeks and tartare sauce 130
Superbowl (v+)
Moroccan-style roast pumpkin,
tabbouleh, humus, roast tomatoes + green beans 70
Add: avo 30 / sesame tofu 35 / feta 15
roast chicken 50 / poached egg 11/ flat-iron steak 55
Soup 350ml; 500ml; 1L
Hungarian beef goulash 65; 85; 150 (gf)
Slow-roast tomato 55; 75; 130 (v;gf)
Roast squash with chilli and oregano 30; 40; 80 (v; gf)
Add bread + butter per slice
savoury loaf 25 (gf)
sourdough, 100% rye, wholewheat sourdough 10
cheese toastie on wholewheat sourdough 50
cheese toastie on ciabatta 55
Lunch plates
R100 with 1 side
R130 with 2 sides
Salad plate R30 per salad
Free-range roast chicken quarter
Free-range chicken + leek phyllo pie
Mushroom + herb quiche (v)
Venison bobotie phyllo pie
Side salad
Herb salad w broccoli + cashews (v+; gf)
Herbed brown basmati rice, cashews (v+; gf)
Coronation baby potato + cauliflower (v;gf)
Garden salad (v+; gf)
Cranberry coleslaw (v; gf)
Warm sides
Rotisserie potatoes and onions (gf)
Potato boulangère (v+; gf)
v=vegetarian / v+=vegan / gf=gluten free (v)
