…It’s Chef Peter’s recommendation to order a few starters for the table to share…
R250 | |
| Dolmades, falafel, feta and olives, balsamic tomatoes, Baba ghanoush, red pepper yoghurt, with four mini flatbreads and a Mediterranean stuffed eggplant | |
BOBOTIE SPRING ROLLS | R75 |
| Beef babotie spring rolls served with an apricot and Amazi dip | |
R140 | |
| 2 Hard-shell tacos with fresh Hake ceviche, shaved crispy veg, a chili yoghurt, fresh salsa and guacamole | |
WEST COAST MUSSEL BIRYANI | R110 |
| Aromatic Cape Malay rice with steamed Black mussels and a lemon parsley emulsion | |
R140 | |
| Smoked tofu, teriyaki mushroom duxelles served in a gem lettuce cup | |
R95 | |
| South Africa’s famous beef sausage with maize meal and a spicy tomato relish | |
CHICKEN FEET – SIMPLY WALKIE | R80 |
| Sous vide and panko crumbed chicken feet with a chili mayo | |
R120 | |
| Bruschetta with peppered ostrich carpaccio, balsamic and coriander salsa | |
MRS BALLS CAPE BABY KINGKLIP | R125 |
| Oven roasted darné bone in, drizzled with Mrs Balls Chutney and fresh thyme, served with pickled ginger and garlic emulsion | |
CRISPY CRACKLING SALAD | R120 |
| Crispy pork crackling with sautéed Asian veg, topped with fresh mint, basil and chilli | |
TUNISIAN MADFOUNA | R165 |
| A traditional oxtail and Swiss chard stew with meatballs and roasted-steamed bread | |
WOODSTOCK SAMOSA | R90 |
| Deep fried triangular pastries stuffed with a chili smoked snoek filling, served with a pineapple and tomato jam | |
ITALIAN CRESPOLINI | R120 |
| Pancake pinwheels filled with a 3 Cheese Béchamel and sundried tomatoes, together with fresh cream, gratinated with parmesan dust, fresh basil, basil pesto and garlic emulsion | |
DA NANG PORK FINGERS | R115 |
| Fermented Vietnamese pork fingers with a spicy bamboo dip | |