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Today’s lunch menu

BREAKFAST BOWLS

Non-dairy alternatives available.  We use gluten-free whole oats only.

Crunchy cranberry and almond granola with Greek yoghurt, honey 47 (gf)

Bircher muesli with Greek yoghurt, honey 43 (gf)

Greek yoghurt with berry compote, toasted nuts, coconut and seeds 52 (gf)

Whole warm oats with milk, honey 28 (gf)

Extras for breakfast bowls

– Poached fruit; fresh fruit; stewed fruit; berry compote    23 (gf; v+)

– Toasted nuts with coconut and seeds 30 (gf; v+)

– Soya milk 18; Almond milk 23; Coconut yoghurt (available soon)

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FILLED CROISSANTS AND AVO TOAST

Mozzarella, tomato, basil + olive oil croissant   50 (v)

Bacon, tomato + rocket croissant   48

Smashed avo on sourdough rye toast  with chives, verjuice and olive oil 40 (v+) | with a poached egg 50 (v)

Toasted nutty wholewheat banana bread  with butter 20 (v)

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EGGS

We use Usana pasture-reared eggs. Served with toast and butter.

Scrambled eggs (3 eggs) 43

2 eggs anyway 30

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OMELETTES (3 EGGS)

Classic French herb 45

Grilled mushroom, chives, truffle oil 58

Mozzarella, tomato and basil 75

Salmon, cream cheese, chives 82

Bacon, spinach, mushroom, feta 82

Extras:

– Butter croissant 14

– Roast rosa tomatoes 18

– Sauté spinach 18

– Avo (if available) 25

– Grilled mushrooms 20

– Bacon 25

– Beef sausage 25

– Smoked salmon 40

HARVEST TABLE LUNCH – BLACKBOARD MENU

Harvest table changes daily; choose from fresh, fabulous salads, hot veg, phyllo pies, rotisserie chickens portions and bakes.

Our food is creative, wholesome, full of flavour and always fresh.

We take care to make sure our selection will satisfy most special dietary requirements, specifically

Mediterranean, gluten free, vegetarian, dairy free and vegan.

2 soups available daily in winter; 1 chicken or meat and 1 vegetarian or vegan.

Chicken and meat is free-range. Eggs are pasture-reared. Packaging is biodegradable.

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COMPOSED SALAD

Avo and buckwheat noodle salad with broccoli, cucumber and a soy-ginger dressing

with seared salmon R120 | with sesame tofu R80

SANDWICHES

Bagel or
seed loaf

Sourdough
rye (70%)

Piadina
(flatbread)

Tahini avo with cucumber and sprouts (v+)

 50

65

 80

Roast chicken, homemade mayo, gherkin, greens

55

68

78

Roast chicken, basil pesto, tomato, rocket

63 74 85

Cheese, tomato, greens (v)

42

50

Mozzarella, basil pesto, tomato, rocket (v)

74

88

97

Boerenkaas, beetroot jam, gherkin, tomato, greens (v)

60

70

80

Roast chicken, homemade mayo, crispy bacon, tomato, greens

66 79

85

Pastrami, boerenkaas, sauerkraut, mustard mayo, greens

80

92

105

WINE 

Selection of organic and biodegradable wines available.

We are licensed for serving in the restaurant and for off-license.

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COLD DRINKS

Fresh orange juice    32

Freshly squeezed juice    38

Mineral water still; sparkling    20

Iced coffee    30

San Pellegrino    17

Blood orange; Pomegranate; Grapefruit; Lemon; Orange

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BEER AND CIDER

Peroni; Castle lite    20

Striped Horse lager; pils    35

Hermanus lager; ale    35

Cluver and Jack cider    35

COFFEE AND HOT CHOCOLATE

We make double shots.  Single shots made on request.

Decaf coffee; soya and almond milks available.

Americano    23

Espresso    23

Flat white    26

Tall flat white    30

Latte    30

Cortado    26

Macchiato    25

Mocha    30

Milk hot chocolate    26

Organic dark hot chocolate    30

Skinny dark hot chocolate    30

Turmeric latte 30

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TEAS

Ceylon    15

Rooibos    15

Peppermint    15

Loose leaf infusions (Nigiro teas)    25

– Forest berries

– Lemongrass and hibiscus

– Strawberry and vanilla rooibos

– Earl Grey blue flower

– Masala chai

– Sencha green with passionfruit

DESSERTS

We aim to have options that are free from refined sugar, gluten and dairy.

Dark chocolate and almond  brownies  18

Milk tartlets    20

Vegan fruit muffins 24 (gf; v+)

Cakes of the day – selection of fresh cakes and traybakes

Dunk cookies