4 Nov
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
Sirloin + beetroot salad 115
– w pecorino, baby leaves + caper dressing
(or swap sirloin for 2 poached eggs 65)
SOUP
350ml; 500ml; 1L
Chicken + veg broth 65; 85; 160
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
Spinach, herb and vegan feta phyllo pie 73 (v+)
SIDE SALADS
Mediterranean potato (v+; gf)
Lemon quinoa (v+; gf)
Green bean + zucchini slaw (v+; gf)
Sicilian cauliflower (v+; gf)
Baby leaf salad (v+; gf)
Rotisserie root veg (gf)
Cranberry coleslaw (v; gf)
DESSERTS
Milk tartlets 25
Carrot w cream cheese icing 35
Nutty wholewheat banana bread 20
Brownies 25
Big date balls 15 (v+; gf)
Granola bars 25 (gf)
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