Sourdough - 50% Spelt. 20 | Classic plain. 20 | Apple + Cinnamon Rye Sourdough. 20

Ciabatta. 20

Mosbolletjie. 15

Butternut + Rosemary Panini. 20

Honey + Oats. 20

Mielie Bread. 20

Orange Cardamom + Poppyseed Bread. 20

Brioche. 20

Sweet Potato Ciabatta. 20

Challah. 20

Gingerbread. 20

Homebaked brioche soaked in salt + pepper eggs served with slow roast leeks in a mustard beurre blanc sauce, crispy ham, herbed cream cheese, a poached egg and a toasted pepita and jammy onions. 125

Our traditional grilled beef sausages served in a Moroccan tomato smoor with fried eggs served with pesto butterbeans on polenta. Accompanied by gingerbread + homemade salted butter. 125

A beautiful rich breakfast with lots of olive oil. One pan full of caramelised leeks, roast aubergines layered with an onion parmesan sauce, in there will also be wilted baby spinach, crumbled feta, spiced ratatouille, za’atar oil, curried pumpkin seeds and a poached egg. Accompanied by homebaked seeded challah. 130

Cooking + baking with the seasons best, we abundantly bake orange, poppyseed + cardamom loaves, dipping it in vanilla whisked eggs. Serving it with whipped cinnamon ricotta, lemon curd and candied oranges. 110

Can be a good idea to add some bacon. 35

One of my Mothers’s no fuss winter weekend creamy chicken livers served with a warm mosbolletjie and a pouched egg. 125

A purgatory tomato , red pepper and basil dish with hints of garlic and crumbed feta served with a poached egg and sweet potato ciabatta. Fresh coriander + sweetcorn salad drizzled with tahini dressing. 120

Avocado, ricotta crushed peas and spring onions served on any of our sourdough toast varieties, a poached egg , homemade basil aioli, toasted pepitas and fresh pea shoots. 125

Avocado, ricotta crushed peas and spring onions served on any of our sourdough toast varieties, a poached egg , homemade basil aioli, toasted pepitas and fresh pea shoots with sumac onions + ginger salsa. 169

Goats cheese whisked eggs pan scrambled served with a toasted braaibroodjie on our honey + oat bread. 125

Our dearest winter fruit from a tree. We welcome our much loved guavas back into our kitchen. With a slow stove top simmer, we serve you, syrup soaked guava on cold full cream yoghurt, with a layer of our home-baked sweet date and coconut granola. 125

Vegan | coconut yoghurt. 130

Creamed mushrooms flavoured with winter cut herbs, fior di latte, oven roast sweet potato, crispy curried chickpeas and a poached egg drizzled with truffle oil. Accompanied on the side by any of our sourdough toast varieties. 145

Served with jammy onions, a poached egg and sweetcorn on mielie bread. 98

Served wrapped in three eggs with creamed goats cheese and accompanied by our home baked ciabatta. 165

Herby lamb kofftas served on a homemade Lebanese flatbread with labneh, fennel pickled carrots, a butternut + tahini puree and a sweet curried apricot chutney. This meal is meant to be eaten with your hands. 155

Slow oven cooked leg of lamb served pulled with onion fried lentil rice, grilled seasonal winter greens drizzled with confit garlic. Lastly ending the bowl with red wine poached and oven baked caramelised quinces on whipped feta served with sweetcorn on creamed aleppo chile. 169

Noodles served with beef fillet in a teriyaki sauce with notes of ginger and lemongrass. Served with a wilted cabbage + edamame slaw, toasted cashew nuts and on the side of it we give you a warm bowl of homemade beef broth. 155

This is one of the meals we get asked for every winter. A warm bowl with oven roasted pulled beef rendang and our garlic + za’atar flatbread. Slow roasted tomatoes on labneh, sweet slow cooked sticky date aubergines and chickpeas. 165

Making use of another recipe of my mothers, we prepare buttery butter chicken served with a homemade roti and a chopped cucumber, tomato and kohlrabi salad and chickpea carrots in one pot with dates and marinated feta. 145

Served on our butternut panini with a lightly truffled + mustard cream cheese, matured cheddar, seasonal winter pickles and fresh arrugula. 165

Served on ciabatta with grilled zucchini, avocado, basil + rocket pesto, caramelised pear, baby spinach and a white cheese trio. 145

Teriyaki marinated beef fillet served with slow oven roasted sweet potatoes, sticky onions and melted brie. Ending the sandwich served with crispy potatoes on homemade aioli. 155

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

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

Hand rolled farfalle tossed through a creamed cashew, ricotta sauce with our basil + rocket pesto and just a last bit of parmesan. 130

The day we wanted to make this we did not have the right equipment, so we had no other choice than to use my daughter’s plastic play dough cutter, which by the way worked so well. Now, fully equipped we’ve prepared hand shaped bobotie lled ravioli parcels served in a slow cooked tomato passata based sauce with creamed parmesan and fresh basil. 155

Our homemade fettuccine has been tossed through sage + basil butter,parmesan and squeezed lemon, served with baked pepitas and lemon caper grilled zucchini. 85

We have also prepared some sage grilled chicken that’s available as an add on option. 45

A standing favourite of ours. Accompaned us for a few winters by now. Potato rolled gnocchi served with preserved artichokes and broken or di latte. Sprinkled with a nutty date + sun-dried tomato crumble and sun-dried tomato pesto. Just before the bowl leaves the kitchen we drop in some true oil. 135

Humble rolled rigatoni tossed through a creamy mushroom sauce with caramelised onions, and loads of parmesan. 135

Rolled in cinnamon sugar and served with cream cheese and maple syrup. 85

Honey and date syrup available as a maple syrup alternative.

Eggs prepared the way your little one like it, served with toasted honey + oat bread. 75

Homemade pasta tossed in a little bit of olive oil and parmesan. 80

Homemade margherita pizza. 85

Classic cheese and tomato sandwich on our honey + oat bread. 75

Steamed broccoli tossed in butter. 30

Steamed sweetcorn tossed in butter. 30

Half an avocado with lemon. 30

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

This grapefruit, orange, ginger and carrot juice is so refreshing and makes a lovely alternative to simple orange juice! The ginger gives the juice an amazing zingy-ness and it is such a beautiful colour. 70

A nourishing winter pick-me-up—velvety mango and sweet pineapple blended with invigorating lime and soothing basil. Packed with vitamin C and bright tropical flavor, it’s a gentle boost for body and spirit during the colder months. 70

A bold, grounding blend to warm and revitalize—earthy beetroot and tart grapefruit balanced with vibrant pomegranate and a kick of fresh ginger. Rich in antioxidants and vitamin C, this deep crimson tonic supports immunity and energizes from within. 70

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

A comforting fusion of smooth rooibos tea and tangy pineapple, blended with creamy yoghurt for a nourishing winter treat. Naturally caffeine-free and rich in probiotics and antioxidants, it’s a soothing boost for chilly days. 85

A delicate blend of tropical guava and floral elderflower, swirled with creamy yoghurt for a smooth, nourishing sip. Subtly sweet and rich in vitamin C, it’s a gentle winter indulgence that soothes and uplifts. 85

A nourishing blend of blueberries, ripe banana, sweet dates, and hearty oats, boosted with chia seeds and almond milk. Creamy, naturally sweet, and rich in fiber and plant-based energy—perfect for a winter morning reset. 95