28 Oct
FRESH JUICE
Orange 35
Green 40
SANDWICHES
(sourdough rye; plain or pumpernickel rye bagel)
Tahini avo w cucumber, sprouts and rocket 70;55
Cheese and tomato 55; 50
Chicken and home-made mayo w gherkin 76;64
Club 90;80
Boerenkaas with gherkins, tomato, lettuce + chutney 74;60
SPECIALS
Turmeric quinoa, chickpea + cauliflower salad 60
w roast pumpkin, seeds + cranberries
add: chicken 30; avo 25; sesame-tofu 30
Piadina w fior di latte, tomato, pesto, baby spinach 95
SOUP
350ml; 500ml; 1L
Chicken + veg broth 60; 80; 150
Carrot, coconut + red lentil 45; 65; 120 (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
Venison bobotie phyllo pie 86
Spinach, herb and vegan feta phyllo pie 73 (v+)
SIDE SALADS
Pesto potato w peas (v+; gf)
Lentils, broccoli + caper dressing (v+; gf)
Tahini cucumber + cabbage slaw (v+; gf)
Baby leaf salad (v+; gf)
Rotisserie root veg (gf)
Cranberry coleslaw (v; gf)
DESSERTS
Milk tartlets 25
Carrot cake 35
Nutty wholewheat banana bread 20
Brownies 25
Big date balls 15 (v+; gf)
Granola bars 25 (gf)
_________________________
