Nut Intolerance Menu

 

SIXTY RAND

Pork rillettes served with pickles and toasted focaccia (bread baked off premises)

Aubergine, sweet potato and chickpea coconut curry (v) (poppadum made off premises)

Ricotta and spinach raviolione with a poached egg, sage butter and chilli (v)

SIXTY – FIVE RAND

Raclette fondue with chorizo and toasted focaccia (bread baked off premises)

Deep-fried goats’ cheese with sun-dried tomato biscuits and port and onion marmalade (v)

(biscuit baked off premises)

SEVENTY RAND

Beef raviolione with a poached egg, rosemary butter and crispy pancetta

Moroccan lamb meatballs (bread baked off premises)

Mushroom risotto tart with truffle oil, rocket and parmesan (v) (Add pancetta at R20)

SEVENTY – FIVE RAND

Pasta roll with emmental, aubergine, mushrooms, rocket and béchamel sauce (v)

Roast pork belly with a mustard and parsley crust (bread baked off premises)

EIGHTY – FIVE RAND

Grilled tiger prawns wrapped with pancetta

Pan seared ostrich fillet with sweet potato, red peppers and a rosemary-honey dressing (poppadum made off premises)

Braised lamb with chickpea fritters, feta salsa and atchar yoghurt

Beef fillet on croutons and mushrooms with crisp onion rings and a red wine reduction

Kudu fillet with potato gratin, garlic spinach and citrus sauce

 

SIDES/SALADS

French fries R40

Rocket and parmesan salad R40

Pan-fried broccoli and cauliflower  R50

Honey and soy roasted sweet potatoes with atchar mayonnaise R50

Crunchy calamari salad with straw fries and lime aioli R65