8 Oct
FRESH JUICE
Orange 35
Green 40
SANDWICHES
(sourdough rye 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
Mature cheddar with gherkins, tomato, lettuce + chutney 74;60
SPECIAL
Sesame-crusted tofu and buckwheat noodle salad
with avo, cucumber and a ginger dressing 80
SOUP
350ml; 500ml; 1L
Chicken + veg broth 60; 80; 150
Harira lamb 65; 85; 160 (gf)
Pea, mint + coriander 40; 60; 110 (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
Beef and ale phyllo pie 86
Spinach, herb and vegan feta phyllo pie 73 (v+)
SIDES SALADS
Mash + onion gravy (v+; gf)
Chopped Israeli salad (v+; gf)
Lemon quinoa w zucchini (v+; gf)
Sicilian cauliflower salad (v+; gf)
Baby leaf salad (v+; gf)
Rotisserie root veg (gf)
Cranberry coleslaw (v; gf)
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DESSERTS
Milk tartlets 25
Vegan choc mousse 30 (sit-down only)
Moist apple and almond cake 35 (gf)
Nutty wholewheat banana bread 20
Brownies 25
Big date balls 15 (v+; gf)
Granola bars 25 (gf)
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