FIRESTARTERS
Fire-roasted bone marrow canoes
Two fire-roasted bone marrow canoes splashed with lemon, sea salt and white pepper
Kudu tartare
Kudu tartare spiced with cumin and coriander finished with a generous helping of egg yolk biltong
Braaibroodjie
Braaibroodjie served in its true classic glory with buttered government loaf, gouda tomato and brown onion, enhanced with dried curry leaf and Cape Malay mango atchar
Oepsies
Three glacé cherry and pancetta skewers, crisped over the fire
Geelvet biltong
Pasture raised geelvet biltong served carpaccio style with chargrilled naartjies, dressed in extra virgin olive oil, served with askoek and homemade cultured butter
Peri-peri prawns
Four Mozambique style fat and juicy peri-peri fire cooked prawns served in a pool of peri-peri butter
FIRE-COOKED MAINS
Bo-Kaap green masala chicken sosatie 300g
Bo-Kaap boneless chicken thigh tandoori style green masala sosatie
Our signature steak 1.2kg
Pasture raised T-bone fire cooked tallow basted and seasoned with sea salt and black pepper
Steak du jour 300g
Underdog steak du jour, enquire with your waitron
Three 120g French-trimmed lamb cutlets
Karoo lamb cutlets spiced with cumin, coriander, fire grilled with thyme and lemon
House boerewors 200g
Air dried natural casing boerewors on parmesan geelpap coated with a slow cooked arrabbiata sauce
Fire-cooked fish du jour 300g
Fish of the week, served with a classic beurre blanc, enquire with your waitron
West Coast mussel pot 400g
Same day harvest, fresh West Coast mussels, prepared with white wine, onion, garlic and a slight dash of cream, served with askoek and our homemade cultured butter
Poolside braai burger 200g
Johnny's mom's Sunday poolside 200g topside beef mince burger with traditional slaphakskeentjies, iceberg, tomato and macerated brown onion
SAUCES
John Joseph brandewyn and mushroom sauce
John Joseph 24-hour rainbow pepper sauce
Café de Paris butter
Hand-chopped salsa verde
Hand-chopped chimichurri
House peri-peri
SIDES
Classic leafy bistro salad
10 leaf organic bistro salad with a classic vinaigrette
Spring salad
Spring salad of petit pois, mangetout, sugar snap, shaved asparagus and spring flowers
Fire-baked whole potato
Fire-baked potato with a generous helping of cultured butter
Hand-cut sea salt fries 150g
Hand-cut Sifra potato fries seasoned with olive oil and sea salt
Corn on the cob
Corn on the cob with homemade aromat and farm butter
Fire-cooked vegetable platter
Fire-roasted whole vegetable platter with extra virgin olive oil, to share
South African potato salad
The famous traditional South African potato salad with cornichons, dill, parsley and soft boiled eggs
Boerpampoen steak
Fire cooked boerpampoen steaks with homemade pumpkin seed butter and crispy sage
DESSERTS
Puff pastry Basque milk tart
Milk tart baked Basque cheesecake style in a puff pastry crust served with a brandy chantilly cream
Miso malva pudding
Umami miso malva pudding served with a Black Label custard
Mosbolletjie stokbrood
Mosbolletjie cassia bark stokbrood with whipped golden syrup butter and Lyle's golden syrup
Krummelpap crème brûlée
Classic vanilla crème brûlée with krummelpap caramel praline, our ode to the leftover morning pap and milk
Poached peaches
Vanilla bean poached peaches served with whipped evaporated milk
Three classic cinnamon sugar pancakes
We serve pancakes only when it rains
APERITIVO
CHIPS!
Truffle chips, Perelló pickles, pickled chillies, micro bocconcini, biltong powder served shaken