Beetroot Carpaccio Salad with a goat’s cheese panna cotta, textures of beetroot, arugula, cucumber ribbons, red onion, shaved fennel, toasted walnuts, strawberries (seasonal), tossed in a sweet Dijon-Honey vinaigrette (v)

Tables Gourmet Boerie Roll on an open Baguette with a smoky chorizo, tomato and onion “smoor”, onion crisps, sour cream, spicy apple pear and cilantro salsa & BBQ salted hand cut skinny fries

On a herbed Tramezzini with arugula, tomato, toasted almonds, preserved lemon rind and an apricot chutney with a cilantro crema  & served with a chef’s side salad

Filled with a roast chicken mayo mix, shredded lettuce, celery, cucumber, crisp green apple, grapes and chopped walnuts served with a chef’s choice salad

Chargrilled veg stack, spicy white bean dip, roasted red peppers, walnuts, crumbled feta, avocado mousse, oven roast tomatoes, served with toasty bread and a chef’s choice salad (v)

Tables Homemade Cape Malay style pickled fish roti taco served with shredded lettuce, crisp green apple, radish, cilantro crema and a cucumber raita

Served with a soft toasted tortilla, pan-fried peppers, onion and chicken mix, grated cheddar, sour cream, guacamole and bacon corn salsa & BBQ salted hand cut skinny fries

250g Wet aged coffee & cocoa rubbed Sirloin with a Bourbon peppercorn cream sauce, Chef’s salad and BBQ salted hand cut skinny fries

Table’s home-made 100% pure beef 200g gourmet burger served on a Portuguese style sweet potato roll, rocket, tomato, bacon, fontal, prune and onion confit, BBQ salted hand cut chips.

Tables Spicy Brinjal Sloppy Joe on a toasted sesame seeded roll, pickled cucumber & tomato, topped with crumbled feta and wild rocket, BBQ salted hand cut skinny fries and tangy southern style slaw (vegetarian with egg in mayo)

Served with a classic tartar sauce and chef’s side salad

Served on a laffa bread with chargrilled veg, roast red pepper hummus and tzatziki, fresh lemon, spicy mint yoghurt dressing, BBQ salted hand cut skinny fries & Greek salad

On a soft toasted Brioche Bun, with a tangy southern style slaw, onion crisp, jalapeno-honey mayo, sliced tomato, pickled cucumber served with a side of BBQ salted hand cut chips.

With flaked almonds, choice of Homemade chocolate or butterscotch sauce

with cardamom and vanilla poached apricots and a coconut almond oatmeal crumble (vegetarian with dairy)

Please ask your waitron

Layers of ginger biscuit crumble, rhubard compote, meringue, toasted almond flakes and Chantilly cream

Chef’s selection of slice of cake available (please ask your waitron)