OPENING HOURS
Tuesday to Saturday – 12h00 midday to 22h00
Last order at 20h30, kitchen closes at 21h30
Sunday & Monday – CLOSED (GONE SKATEBOARDING!)
ADDRESS
1A Coronation Court
Corner Coronation and Van Wyk Streets,
Maitland, Cape Town
MENU
Chefs creating simple, flavourful food. From the owners of Sense of Taste Chef school, Debs and Chef Peter Ayub, and right-hand man; Sous Chef Byron Thebus.
Together with Chef Basil Grootboom, Our small yet dynamite team gives you our take on Gourmet Street Food that is to be loved and shared by all. Food to us is really about that exchange amongst those who are indulging, the memories that are created, where food is at the centre of it all.
Our menu speaks for itself. This is urban street food at its best! Sustainable, ethical, seasonal, no waste (nose to tail), food made with love, supporting local producers/businesses. We showcase our values in the food we produce along with our originality and fun atmosphere with our open, edgy kitchen that’s loud and fun, a chefs playground. Where we are constantly working on dishes to blow your taste buds away.
Together with our Sense Of Taste Chef School, we run a feeding program whereby we feed over 1500 people weekly, helping and supporting our local community. Fighting hunger one meal at a time.
All our take-away packaging is environmentally friendly and recyclable.
Cook! Eat! Love!
STARTERS
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R145 |
| Beef fillet served with sweet potato mash, corn riblets and a chimichurri sauce | |
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R140 |
| Dolmades, feta, olives, balsamic tomatoes, red pepper yoghurt, with four mini flatbreads and a Mediterranean stuffed eggplant | |
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R140 |
| 2 Hard-shell tacos with fresh Hake ceviche, shaved crispy veg, a chili yoghurt, fresh salsa and guacamole | |
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R75 |
| Hummus, flatbread with coriander and drizzled with African Gold olive oil | |
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R90 |
| Chicken lollipop with egg fried rice | |
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R95 |
| South Africa’s famous beef sausage with maize meal and a spicy tomato relish | |
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R140 |
| Exotic mushrooms with a fynbos garden [Mousse, smoked, pickled and crumbled] | |
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R85 |
| Aromatic Cape Malay rice with steamed Black mussels and a lemon parsley emulsion | |
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R85 |
| Parsley and bell pepper balsamic salsa with a parsley emulsion and drizzled with a squeeze of lemon and glug of African Gold olive oil | |
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R120 |
| Bruschetta with peppered carpaccio, balsamic and coriander salsa | |
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R75 |
| Deep fried triangular pastries stuffed with a chili smoked snoek filling, served with a pineapple and tomato jam | |
Mrs Balls Cape Baby Kingklip |
R125 |
| Oven roasted darné drizzled with Mrs Balls Chutney, pickled ginger and fresh thyme | |
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R120 |
| Pancake pinwheels filled with a 3 Cheese Bechamel and sundried tomatoes, Together with fresh cream, gratinated with parmesan dust, fresh basil, basil pesto and garlic emulsion | |
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R95 |
| Bacon and feta salad with seasonal greens and Turkish pomegranate molasses | |
AL FRESCO
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R180 |
| Served with yoghurt, vegetable pickle and a Cape Malay salsa | |
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R150 |
| Curried lentil, potato butterbean and Swiss chard with coconut milk and a vegetable pickle | |
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R155 |
| Wiener with cheese and chili beef mince | |
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R170 |
| Masala beef, fries, fresh salad and grated cheese served on our toasted white loaf | |
Our home-made Urban flatbreads with fillings from around the world! |
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R195 |
| Thinly sliced lightly stewed beef, peppers, onions and mushrooms with sour cream and paprika | |
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R110 |
| Pastrami, mustard, cheese, tomato, cucumber and mayo | |
Mediterranean – Veg (Vegan) |
R140 |
| Roasted butternut, marrow and Swiss chard with hummus and pesto | |
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R140 |
| Thai green chicken curry | |
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R165 |
| Tomato, fresh mint, red onion, balsamic vinegar, red pepper yoghurt and fresh coriander | |
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R125 |
| Bacon, lettuce, tomato and Melrose cheese spread | |
MAINS
– SIT DOWN ONLY |
R860 |
| Cured in our very own Duck room then slow roasted. Served with 20 oriental pancakes, Hoisin sauce, cucumber and spring onion
This is a perfect intermediate course for 4. Order 48 HOURS IN ADVANCE |
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– SIT DOWN ONLY |
R500 |
| (Southern Indian curry feast, for two) Pork Vindaloo (HOT), Yellow Dahl Curry, Chicken Makhani, Vegetable Biryani, with a side of 4 flatbreads, red onion and rocket salad, pickled veg, yoghurt and our House Chilli |
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Extra flat breads
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R25
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R140 |
| Thai Red Curry broth, Asian veg and coconut milk | |
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R240 |
| Prik Nam Pla and sticky rice with flash-fried Veg in a mushroom soy | |
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R280 |
| Sous vide and roasted pork shank with parsley mashed potato, pickled purple cabbage and German mustard | |
Cuckoo at it’s Best (500g) |
R145 |
| Crumbed chicken wings served with fries and chili mayo | |
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R320 |
| Lamb Shank, couscous with chick pea, pickled limes, olives, peppers, yoghurt and roast veg | |
Succulent Slow Braised Pork Ribs (700g) |
R280 |
| Sweet chili BBQ glazed pork loin ribs served with fries | |
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R160 |
| Braaied seasonal veg basted with Portuguese prego onto a bowl of brown rice, black beans and red quinoa | |
Beef fillet Espetada (200g Medium-Rare) |
R270 |
| Skewered beef fillet, corn and mushroom basted with a Portuguese Prego onto a bowl of brown rice, black beans and red quinoa | |
Kudu Loin (150g Medium-Rare) |
R270 |
| Chocolate red wine jus, roast butternut, Broccolini, naartjie emulsion, a berry compote and baby button mushrooms | |
Large hand-stretched, wood fire Pizzas.We make our own Mozzarella and Ricotta cheese at our Sense of Taste Chef School |
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R125 |
| Mozzarella cheese, cherry tomatoes, herb pesto and fresh basil | |
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R160 |
| Pulled pork with Amasi cream cheese and fresh coriander | |
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R160 |
| Topped with shaved ham and sautéed button mushrooms | |
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R170 |
| Roasted butternut, courgette and Swiss chard and wild rocket | |
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R170 |
| Pastrami, olives, feta and spring onions | |
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R160 |
| Roasted chicken with chargrilled pineapple | |
DESSERTS
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R70 |
| Making happiness since 1980! Chantilly cream, vanilla crumble, and berry coulis | |
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R65 |
| Chantilly cream and chocolate crumble, drizzled with salted caramel | |
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R70 |
| Served with our homemade custard and Chantilly cream | |
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R45 |
| Served in a sugar cone ***Ask Chef for Flavour of the Day | |
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R75 |
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R75 |
| With coconut cream, Chantilly and berry coulis | |
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R85 |
| Double shot Jack Daniel’s, Coffee and cream | |
BEVERAGES
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R25 / R35 |
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R28 / R38 |
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R15 / R25 |
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R35 / R45 |
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R30 |
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R45 |
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R25 |
| Still / Sparkling | |
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R40 |
| Coke | Coke Zero | Lemonade | Dry Lemon | Ginger Beer | Ginger Ale |Tonic |Soda | |
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R15 |
| Lime | Passionfruit | Cola Tonic | |
COCKTAILS
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R95 |
| Double shot Jack Daniel’s, Mint Syrup, Lime Cordial and Ginger beer | |
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R95 |
| Double shot Captain Morgan, Spice Gold, Rooibos and Cranberry | |
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R95 |
| Double shot Vodka, Fresh Lime and Honey | |
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R95 |
Classic Margarita |
R95 |
BEERS & CIDERS
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R40 |
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R40 |
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R45 |
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R50 |
WINES & CHAMPERS
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R40 / glass
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R40 / glass
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House Cabernet |
R40 / glass
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House Shiraz |
R50 / glass
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House Chocolate Pinotage |
R50 / glass
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House Cabernet Sauvignon |
R50 / glass
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House Merlot |
R50 / glass
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Klein Constantia Cabernet Merlot 2020 |
R300 / bottle |
Landskroon Merlot 2021 |
R310 / bottle |
Diemersdal Merlot 2022 |
R250 / bottle |
Warwick [The First Lady] Sauv Blanc |
R330 / bottle |
Backsberg Chenin Blanc |
R210 / bottle |
Four Paws Champurrs MCC 2017 |
R420 / bottle |
Graham Beck Brut MCC |
R575 / bottle |
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R2050 / bottle |
SINGLES
9PM—11PM R20 El Jimador Special |
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R30 |
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R45 |
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R30 |
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R30 |
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R30 |
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R30 |
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R35 |
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R300 |
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R35 |
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R30 |
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R30 |
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R45 |
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R85 |
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R170 |
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R50 |
Bacardi White Rum |
R30 |
Tanqueray Gin |
R45 |
Gordon’s Gin |
R30 |
Klipdrift |
R30 |
Captain Morgan Spice Gold |
R30 |
Captain Morgan Jamaica |
R30 |
Red Square Vodka |
R30 |
Sky Vodka |
R40 |
Caramel Vodka |
R30 |
Chocolate Vodka |
R30 |
El Jimador Tequila (Silver/Gold) |
R40 |
Jagermeister |
R30 |
WHAT OUR CUSTOMERS SAY
In 2021, Sense of Taste Chef School opened up their own restaurant called Urban Playground, featuring street food (artisanal Pizza, Eisbein, Asian broth, Polish kielbasa and Lebanese flatbreads) right on the school premises in Maitland.
Being fans of the school, some colleagues and I decided to check out their restaurant and sample their hottest, most talked about menu item: Whole Peking Duck – described as their Star of the Show.
Cured in their very own duck room and then slow roasted to perfection, this made-for-4 dish includes 20 x oriental pancakes, hoisin sauce, cucumber and spring onion and the most delicious whole duck that’s carved into pieces at your table.
You need to order it 48 hours in advance and boy, is it worth the wait! It’s a fabulous sharing experience of outstanding taste: the succulent crispness of the duck paired with the umami-spicy sauce and the fresh bite of cucumber and spring onion all wrapped in a pancake plus attentive service made for a very satisfying and convivial lunch.
NINA GERAGHTY – EAT OUT Review
The friendly staff make you feel welcome immediately. From the roadside seating, one is able to see your food being prepared which for me is a selling point as you feel so connected.
The vibey music and with staff that are so animated adds to the great atmosphere. Kudos to Chef Peter, Chef Byron and their Team of budding Chefs.
My favourite is the Eisbein, not forgetting those awesome Pizzas. Been there a few times and owe them another visit soon. Thanks, Urban Playground.
CLEMENT NICOLLS
Absolutely amazing experience! Great , unique food.
The atmosphere is quite upbeat, welcoming and lively, Highly recommended!
KATIE VAN DER MERWE
Urban Playground cannot be recommended enough. As a Capetonian who loves eating out and trying new places I am so glad I stumbled upon this little gem.
Arrive a stranger, leave feeling part of the family.
There is just so much to love, the food is next level (& I have tried most things on the menu personally) The eating area is beautifully decorated and has serious heaters to keep you warm even in the middle of winter.
However, the most magic part is the vibe. Chef Peter has put together such a beautiful mix of chefs all with a passion and flair for food that not only tastes good but looks good too. Make sure to book!
SALLY GODSELL
Urban Playground has the most unique and delicious menu that will get your tastebuds dancing.
Chefs & staff are very friendly and welcoming and always interacting with their customers making them feel comfortable.
Urban even has a vibe that will keep you coming back. If you are looking for a cosy place to unwind and relax, Urban Playground is the place to be.
LEAH BRYCE-PEASE
GALLERY
ABOUT US
Chefs creating simple, flavorful food. From the owners of Sense of Taste Chef school, Debs and Chef Peter Ayub, and right-hand man; Sous Chef Byron Thebus.
Together with Chef Basil Grootboom, Our small yet dynamite team gives you our take on Gourmet Street Food that is to be loved and shared by all. Food to us is really about that exchange amongst those who are indulging, the memories that are created, where food is at the centre of it all.
Our menu speaks for itself. This is urban street food at its best. So we invite you for lunch or dinner; whether it be take-away, private party or join us for a sit down (limited seating).
Booking is recommended.
Together with our Sense Of Taste Chef School, we run a feeding program whereby we feed over 1500 people weekly, helping and supporting our local community. Fighting hunger one meal at a time.
CONTACT US
