Sourdough - Lite rye. 20 | 50% Spelt. 15 | Seeded wholewheat. 20 | Classic plain. 15 | Ciabatta. 10

Mosbolletjie. 15

Parmesan + sundried tomato. 20

Spinach + feta. 20

Honey + oats. 20

Artisan cranberry + walnut. 25

Grain + raisin. 15

Ginger. 15

We use the earliest berries of the season coated in a raw honey served on double cream yoghurt with oven caramelised quinoa granola. 115

| Vegan. 130

Smoked trout served on our garlic parmesan + sundried tomato bread with creamed ricotta, fresh cut fennel, pickled cucumber and avocado. A poached egg, fresh chopped tomato + caper salsa and aioli. 155

Dreamy creamy oats served with a soft cooked pear and baked seeds. 85

Vegan | Oat milk

Muslin strained hangopkaas served on our mixed grain + raisin bread with avocado, a poached egg, fresh cold cucumber, toasted pumpkin seeds, sumac pickled onions and a basil aioli. 115

Filled with our mortar + pestle almond pesto, maple bacon, caramelized leeks and a white cheese trio. Accompanied by our spinach + feta bread. 155

Creamy shiitake + button mushrooms baked with curried sweet potato, baby spinach and caramelised leeks. Topped with buffalo mozzarella, a poached egg and our homebaked Mosbolletjie. 125

Free-range scrambled eggs tossed through a nutty date + pesto crumble with caponata, bacon bits and sour cream. Accompanied by a sundried tomato + pesto braaibroodjie on our artisan cranberry + walnut bread. 120

Homebaked gingerbread dipped in vanilla eggs served with honey whipped ricotta, crispy bacon, served with spiced cooked pear + ginger jam and fresh gooseberries. 95

Two poached eggs served with bacon, a fennel spiced beef sausage, slow roasted tomatoes with hangopkaas, mushrooms + butter beans with lemon, chili + herb oil on our favourite honey + oat bread. 145

Za’atar lamb koftas with our curried apricot chutney. 85

Carrot + Chickpea Falafel. 65

A vibrant curried chicken + cashew curry (not spicy) tossed through a lemon + poppyseed slaw, fresh baby spinach, grilled sweetcorn, apple and raisins. 85

A spring salad with squid, dusted with a lemon herb flour and deep fired. Served in a green braised fennel salad with tatsoi, shaved apple, radish and kewpie mayo. 89

Crisp roasted potatoes with sticky harissa onions + aioli. 40

Cooked beetroot on whipped feta with sumac onions. 45

Spring feta flatbread. 50

Roasted pepper salad with cucumber, herbs, sticky aubergine + curried yoghurt. 45

Fennel + courgette salad served on peas coated in tahini + za’atar. 45

Sweetcorn with Aleppo chili, lime cream cheese. 45

Slow roast tomatoes on yoghurt. 45

Lebanese Flatbread brushed with za’atar oil. 30

Shoestring fries. 35

Crisp seed crackers. 45

Za’atar + olive oil focaccia. 45

24hr Strained Hangopkaas. 55

Grilled halloumi steak served with sweet slow roasted peppers, caramelised pears, homemade broccoli pesto and aubergines toasted on any of our sourdoughs. 115

Creamy mayo pulled chicken served with mozzarella, avocado and caramelised onion in our homemade tortillas. 135

Trout tossed through a Thai inspired soya teriyaki. Choice of fresh or seared on brown rice or sticky rice with chopped cabbage, chopped spinach and pea shoots. Cubed avo, pickled ginger and dotted with kewpi mayonnaise. Lastly sprinkled with sesame seeds, spring onions, crispy wonton and accompanied by some ponsu soyu. 169

Sesame crumbed chicken served on creamed feta in a strawberry salad with roasted beetroot, roasted seeds, our curried mustard vinaigrette and sumac pickled onions. 155

Lamb koftas with arugula pesto, hangopkaas, a curried apricot chutney and hummus. 145

Miso + chopped fennel cooked trout served with steamed sweet potatoes, a creamy pickled fennel sauce + asparagus and lemon linguinne. 165

Served on our homebaked ciabatta, we have our homemade broccoli pesto, mozzarella, avocado, hummus, fresh cucumber + whipped goats cheese and caramelised onions. 115

Teriyaki beef fillet served with braised onions, fresh baby spinach and camembert on oven- roasted sweet potato drizzled with a garlic aioli. 135

Potato rolled gnocchi served with a nutty date + sundried tomato crumb, broccoli pesto, slow cooked courgettes, ricotta creamed with fresh thyme + mint and grated gruyere + a squeeze of lemon. 125

A vibrant curried chicken + cashew curry (not spicy) tossed through a lemon + poppyseed slaw, fresh baby spinach, grilled sweetcorn, apple and raisins. 155

A spring salad with squid, dusted with a lemon herb flour and deep fired. Served in a green braised fennel salad with tatsoi, shaved apple, radish and kewpie mayo. 165

Picture the bright sweetness of fresh apples mingling with the zesty zing of lemon, while celery adds a cool, earthy crunch. But it’s the fiery kick of ginger that brings this juice to life. 70

The tangy sweetness of granadilla mingles with the silky smoothness of ripe pawpaw, while juicy pineapple adds a zesty tropical punch. 70

Ripe strawberries bring a natural sweetness and a vibrant red color, while the apples add a crisp, slightly tart undertone. Fresh mint leaves infuse the juice with a cool, invigorating aroma and taste, balancing the sweetness with a subtle, leafy freshness. 70

Rich, earthy beetroot meets the tart, juicy burst of pomegranate in this deep red elixir. It’s a drink that feels both grounding and energizing, with every sip offering a balance of sweet and tart, while the beetroot adds a hint of earthy smoothness. Packed with antioxidants. 70

Freshly squeezed pineapple juice, a shot of Red Espresso + Mint. 85

Imagine the deep, velvety sweetness of blueberries dancing with a hint of wild honey, while silky yogurt brings it all together like a cool breeze on a hot day. 85

a dreamy fusion that’s as elegant as it is bold. Imagine ripe, sun- kissed strawberries spinning in a whirlpool of creamy coconut yoghurt, with delicate rosewater weaving through like a floral breeze. It’s a sip that starts sweet, with the strawberries bursting like confetti, and ends with a soft, fragrant kiss of rose. 95

Perfectly ripe bananas getting cozy with rich, velvety peanut butter, creating a harmony of sweet and salty bliss. It’s thick, indulgent, and packed with energy. 85

a juicy strawberry, tangy pineapple, and sweet mango all blending together in a tropical explosion of flavor. Pineapple juice adds a cool, hydrating vibe, while a squeeze of lime kicks up the zest for that perfect summer punch. 85