6 October
Soups
350ml; 500ml; 1L
Pea and ham soup 65; 85; 150 (gf)
Slow-roast tomato 45; 65; 110(v; gf)
Chicken and veg broth 65; 85; 150 (gf)
Add bread + butter per slice
sourdough, 100% rye, wholewheat sourdough 10
cheese toastie on wholewheat sourdough 40
cheese toastie on ciabatta 52
Superbowl
Roast aubergine sushi rice, edamame beans,
with spinach with soy-tahini dressing 65
Add: avo 30 / sesame tofu 35 / cured trout 48
roast chicken 45 / poached egg 11
Lunch plates
R90 with 1 side
R115 with 2 sides
Salad plate R25 per salad
Free-range rotisserie chicken quarter
Free-range chicken and leek phyllo pie
Venison bobotie phyllo pie
Leek + pecorino quiche (v)
Side salads
Herbed brown basmati rice w cashews (v+; gf)
Green herb salad w toasted cashews (v+; gf)
Zesty baby potato (v+; gf)
Cranberry coleslaw (v; gf)
Green salad (v+; gf)
Warm sides
Rotisserie potatoes and onions (gf)
Roast root veggies (v+;gf)
v=vegetarian / v+=vegan / gf=gluten free
