Chefs creating simple, flavourful food. From the owners of the Sense of Taste Chef school, Debs and Chef Peter Ayub, and their son, Sous Chef Byron.
Together with our small yet dynamic team, we give you our take on Global 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 crazy, 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 programme whereby we feed between 600 to 800 people weekly, helping and supporting our local community. Fighting hunger one meal at a time. Our motto is Food made with compassion and nutrition.
All our take-away packaging is environmentally friendly and recyclable.
Cook! Eat! Love!
STARTERS
R170 | |
| Beef fillet served with sweet potato mash, corn riblets and a chimichurri sauce | |
R180 | |
| Dolmades, feta, olives, balsamic tomatoes, red pepper yoghurt, with four mini flatbreads and a Mediterranean stuffed eggplant | |
Babotie Spring Rolls | R75 |
| Beef babotie spring rolls served with an apricot and Amazi dip | |
R95 | |
| South Africa’s famous beef sausage with maize meal and a spicy tomato relish | |
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 | |
R160 | |
| Exotic mushrooms with a fynbos garden [Mousse, smoked, pickled and crumbled] | |
R140 | |
| 2 Hard-shell tacos with fresh Hake ceviche, shaved crispy veg, a chili yoghurt, fresh salsa and guacamole | |
R125 | |
| Turmeric and Old Brown Sherry poached pear, blue cheese emulsion with steamed beets | |
R120 | |
| Bruschetta with peppered ostrich carpaccio, balsamic and coriander salsa | |
R80 | |
| 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 bone in, drizzled with Mrs Balls Chutney and fresh thyme, served with pickled ginger and garlic emulsion | |
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 | |
R95 | |
| Bacon and feta salad with seasonal greens and Turkish pomegranate molasses | |
AL FRESCO
R180 | |
| Served with yoghurt, vegetable pickle and a Cape Malay salsa | |
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! | |
R195 | |
| Thinly sliced lightly stewed beef, peppers, onions and mushrooms with sour cream and paprika | |
Mediterranean – Veg (Vegan) | R140 |
| Roasted butternut, marrow and Swiss chard with hummus and pesto | |
R140 | |
| Thai green chicken curry | |
R165 | |
| Tomato, fresh mint, red onion, balsamic vinegar, red pepper yoghurt and fresh coriander | |
MAINS
– SIT DOWN ONLY | R950 |
| 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 | |
Thai Pork Belly | R260 |
| Prik Nam Pla and sticky rice with stir-fried vegetables in a mushroom soy sauce | |
Mozambican Chicken Hot Pot | R165 |
| Peri-peri chicken hearts, necks and gizzards smothered in a hot and creamy peri-peri sauce, served with parsley Basmati rice | |
Harlem Shuffle (Chicken and Waffles) | R170 |
| Crispy bacon, crumbed chicken strips, toasted waffles and a coriander golden syrup | |
URBAN EXTRAS | |
Flat Bread (EACH) | R25 |
R320 | |
| Sous vide and roasted pork shank with parsley mashed potato, pickled purple cabbage and German mustard | |
R145 | |
| Crumbed chicken wings served with fries and chili mayo | |
R320 | |
| Lamb Shank, couscous with chick pea, pickled limes, olives, peppers, yoghurt and roast butternut and marrow | |
Succulent Slow Braised Pork Ribs (700g) | R295 |
| Sweet chili BBQ glazed pork loin ribs served with fries | |
Thai Lady-Boys (Chicken or Vegetable) | R140 |
| Spicy tom yum broth | |
Beef fillet Espetada (200g Medium-Rare) | R350 |
| Skewered beef fillet, corn and mushroom basted with Portuguese Prego sauce onto a bowl of brown rice, black beans and red quinoa | |
Kudu Loin (150g Medium-Rare) | R270 |
| Chocolate red wine jus, roast butternut, broccolini, yoghurt, a berry compote and baby button mushrooms | |
Turkish Red Lentil Soup | R95 |
| Served with plain yoghurt and mixed bell peppers | |
Large hand-stretched, wood fire Pizzas.We make our own Mozzarella and Ricotta cheese at our Sense of Taste Chef School | |
R125 | |
| Mozzarella cheese, cherry tomatoes, herb pesto and fresh basil | |
R160 | |
| Pulled pork with Amasi cream cheese and fresh coriander | |
R160 | |
| Topped with shaved ham and sautéed button mushrooms | |
R150 | |
| Roasted butternut, courgette and Swiss chard with basil pesto and wild rocket | |
R160 | |
| Shaved pastrami, olives, ricotta and spring onions | |
R160 | |
| Roasted chicken with chargrilled pineapple and BBQ sauce | |
DESSERTS
R85 | |
| Making happiness since 1980! Chantilly cream, vanilla crumble, and berry coulis | |
R85 | |
| Chantilly cream and chocolate crumble, drizzled with salted caramel | |
R85 | |
| Served with our homemade custard and Chantilly cream | |
R55 | |
| Served in a sugar cone ***Ask Chef for Flavour of the Day | |
R85 | |
| Silky vanilla bean custard topped with a crisp caramelized sugar crust Torched to order | |
R95 | |
| With coconut cream, goose berries and salted caramel | |
BEVERAGES
Brazilian / Ethiopian | |
R25 / R35 | |
R28 / R38 | |
R15 / R25 | |
R35 / R45 | |
R30 | |
R45 | |
R25 | |
| 350ml Still / Sparkling | |
R40 | |
| Coke | Coke Zero | Lemonade | Dry Lemon | Ginger Beer | Ginger Ale |Tonic |Soda | |
R15 | |
| Lime | Passionfruit | Cola Tonic | |
BEERS & CIDERS
R40 | |
R40 | |
R45 | |
R50 |
WINES & CHAMPERS
| THE STORY OF OUR HOUSE WINES Three brothers of the Bredell family moved away from Germany in 1840. The first brother moved to America, the second brother (Peter) moved to South Africa and settled in the Helderberg region of Cape Town, and the third brother no one knows where he moved to. Anton Bredell, Peter’s great grandson, founded the Rustenhof Wine Farm in 1925 for only £1000 and it is still flourishing to this day. Anton’s son, Pieter, expanded the cellar and now mostly makes wine for KWV. |
R40 / glass | |
R40 / glass | |
House Cabernet | R40 / glass |
House Shiraz | R50 / glass |
House Chocolate Pinotage | R50 / glass |
House Cabernet Sauvignon | R50 / glass |
House Merlot | R50 / glass |
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 |
Graham Beck Brut MCC | R575 / bottle |
R2050 / bottle |
COCKTAILS
R95 | |
| Double shot Jack Daniel’s, Mint Syrup, Lime Cordial and Ginger beer | |
R95 | |
| Double shot Captain Morgan, Spice Gold, Rooibos and Cranberry | |
R95 | |
| Double shot Vodka, Fresh Lime and Honey | |
R95 | |
Margarita | R95 |
| Classic / Spicy / Iced | |
SINGLES
R30 | |
R45 | |
R30 | |
R30 | |
R35 | |
R300 | |
R35 | |
R30 | |
R30 | |
R45 | |
R85 | |
R170 | |
R50 | |
Stroh Rum 60 | R55 |
Bacardi White Rum | R30 |
Tanqueray Gin | R45 |
Pristine – Artisinal Gin Proudly South African | R45 |
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 |