Lunch menu 19 Aug
FRESH JUICE
Orange 32
Green 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
SPECIAL
Creamy peri-peri chicken livers 78
w a baby leaf salad + sourdough
SOUP
350ml; 500ml; 1L
Chicken + black bean chowder 60; 80; 150 (gf)
Harira lamb 60; 80; 150 (gf)
Indian carrot + red lentil 45; 65; 120 (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
Sweet potato + spinach phyllo pie 73 (v)
SIDES
Sweet potato + leek salad (v+; gf)
Curried lentil salad (v+; gf)
Sesame broccoli salad (v+; gf)
Green bean + aubergine (v+; gf)
Rotisserie root veg (gf)
Cranberry coleslaw (v; gf)
________________________________________
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
________________________________________
DESSERTS
Milk tartlets 25
Lemon curd + orange loaf 25
Nutty wholewheat banana bread 20
Brownies 25
Big date balls 15 (v+; gf)
Granola bars 25 (gf)
