BREAKFAST & BRUNCH
Mon – Fri 7am – 4pm | Sat & Sun 8am – 4 pm
Eggs as you please Jim
R36
happier, healthier, pasture reared chickens produce tastier eggs. Served on the best artisanal sour dough that Cape Town has to offer, perfectly pan toasted with real butter, because, well, simple and delicious.
Bacon Butty
R55
The Blokes from Blighty knew how to hit the spot with this one. Quick on the go, delicious, loads of layered, free range bacon, on a soft roll to soak up all the drippings….
New
Breakfast Burger
R125
The classic burger for a new start to the day- 150g free range, beef patty, dripping with emmental, wild rocket, tomato, a fried egg and and a bacon and espresso chutney. Served on a brioche bun with fries on the side.
Steampunk Benedict
R110
The perfect balance of our real bacon, sweet confit tomatoes, zesty and buttery hollandaise sauce on toasted sour dough. For an equally satisfying experience swap the bacon and tomatoes for smoked salmon with olive oil dressed baby spinach.
Breakfast Burrito Toastado (V+V)
R95
Even the meat lovers enjoy our hand rolled, vegan, flour tortilla, filled with re-fried beans, spicy potatoes and a fresh mango salsa with a hint of chilli, toasted with olive oil. Cashew nut sour cream and guacamole complement this dish,
Steak Sandwich
R195
Robust, Portuguese style, fried free range beef sirloin, artisan ciabattini, wild rocket, a fried egg with a juicy red wine, chilli and garlic pan sauce.
NEW
Smashed Avo on Toast
R75
Creamy avocado, toasted sour dough, keep it humble or dress it up
Chia Pud (v+v+gf)
R70
A succulent and fruity breakfast for a high energy day, saffron poached pears, loads of chia seeds with coconut cream become pudding like. Fresh seasonal berries balance the flavours out. Try this one, seriously!
Tapioca Porridge Extravaganza
R65
Cassava root never looked better, tapioca pearls, coconut cream, a crispy almond tuile and a fresh salsa of strawberries, mangos and basil. Morning decadence
French Toast with Blueberry compote
R80
The only thing French about this American classic is the croissant, bathed in egg, fried in butter and laced with a berry compote and real maple syrup. Not enough decadence?…
Croque Monsieur
R135
We didn't invent it, but we are trying to perfected it. Melt in the mouth brioche, comforting gypsy ham, luscious béchamel and cheesy, well, cheese. Oven baked as a triple decker sandwich.
Cafe du Salmon (gf)
R155
locally farmed, fresh bought salmon, patiently cured and gently cold smoked with coffee bean chaff. Prepared for you by butter poaching and serving it with delicate fennel bulb, gentle red onion laced crème fraiche and trout caviar. What would the caviar be with out some blinis we ask you?
Chak-shuka
R50
The amazing amalgam of mildly spicy traditional chakalaka sauce and tomato base, with black and white beans, served with sour-dough toast.
New
PATISSERIE
Baked fresh daily at 06h00 am
Croissant
R25
Pain au Chocolat
R30
Croissants aux Amandes
R40
Caramel Cheese Cake
R45
A Sabayon cream cheese with caramel mou(soft chewy caramel)
Carrot Cake
R35
A deliciously moist crumb, the perfect amount of spices, carefully crafted with just the right balance
Chocolate Eclair
R35
Eclair means "flash of lightning" in French - so named because its eaten in a flash
Chocolate Brownie
R40
Reminiscent of the 1896 Chicago classic, a light and moist centre, smothered in ganache to keep it that way.
Lemon Meringue
R45
The Medieval Swiss classic of lemon curd and baked meringue. Divine.
Apple Tarte
R40
Caramelised apple with crispy praline and Sable Breton biscuit, smothered in a caramel glaze.
TRUTH. AFTER DARK
Relaxed, late night cafe dining
Tues – Sat | 6pm to Midnight
Prawn Samoosa
R120
Pastry, Prawn and Prawn Bisque. What is the question?
Lamb Bunny Chow
R110
Durban influence, slow-cooked lamb curry, served with bread, sambals. A classic done so wrong, but tastes oh so right
Braai Sosatie vv
R110
A South African dish of cubes of curried or spiced vegetable meat grilled on a skewer. This braai goodness is 100% vegan.
Pap and Wors cf
R130
Beef Sausage in a chicken breast casing on a bed of cauliflower “pap” with chakalaka jus. Grilled salad on the side. Yup
Oxtail Bredie
R150
Channelling our inner Ouma. Oxtail, deboned and stuffed with a chicken and mushroom concoction. ZA style, with red wine and vegetables, with a dusting of spiced rice and a maize dumpling.
Moer of a Mixed Grill
R180
Reminiscent of road trips through a 1970’s Karoo. Free range rack of lamb cutlets, free range chicken and handcrafted boerewors, bbq basted, with spicy mfino, and grilled corn.
Melktert
R120
A surprising twist on the South African legend. White couverture chocolate, coffee ice cream (single origin El Salvador) with mango passion cremeux on a crispy speculaas (a Belgian spiced shortcrust biscuit)
Malva Pudding
R60
Amarula | Condensed Milk | Valhrona Bahibe 46%
Peppermint Crisp Tart
R70
Biscuit | Salted Caramel | Chocolate Ganache | Milk Chocolate & Mint Ice Cream with Valhrona Bahibe 46%
OROSie
R70
Bloedlemoen Gin | O J | Grenadine | Orange Liquer | Socks blood Orange Tonic
Melktert Pinacolada
R90
Mhoba Rum | Takamaka Coconut Rum | Condensed Milk | Pineapple | Cinnamon
Fat Cat
R60
Amarula | Floating Dutchman Rum | Golden Syrup | Peanut Butter | Banana
Stoner
R160
Blitsem Witblits | Ginger & Hemp soda | Lime
Stumped - a Funky Falooda
R88
Copeland Rum | Straberry Liquer | Saffron
Meneer Babalas
R85
Jack Parow Brandy | Aribiki Chili | Mrs Balls Chutney | Tamarind Paste | Cola
sommer an exotic soetwyn papsak
Box R445 | Glass R50
Dutoits Kloof Chenin Blanc | Guava | Litchi | Hope Vodka | Pineapple
All Green
R115
Leonista Reposado | Sherry | Green Tomato Puree | Spiced Mirin
