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

Ciabatta. 20

Mosbolletjie. 15

Butternut, Rosemary + Feta. 20

Honey + oats. 20

Mielie Bread. 20

Orange Cardamom + Poppyseed bread. 20

Brioche. 20

Sweet Potato Ciabatta. 20

Challah. 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 onion marmalade. 125

Eggs prepared the way you prefer served with my sisters best slow oven roasted tomatoes, bacon and a hearty baked ciabatta slice with home made butter and tomato jam. 115

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 mielie bread. 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 and a candied orange marmalade. 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. 115

A purgatory tomato , red pepper and basil dish with hints of garlic and crumbed feta served with a poached egg and torn sweet potato ciabatta. Drizzled with a tahini sauce. 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

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 braided challah. 145

Herby minced beef served on a homemade Portuguese roll 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. 115

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. 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 it we give you a warm bowl of homemade beef broth. 155

This are 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. 145

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 sun-dried tomato pesto + mascarpone filled ravioli served on a pumpkin cashew nut sauce with both sticky and sweet roasted seasonal squash. 135

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 fior di latte. Sprinkled with a nutty date + sundried tomato crumble ,sun-dried tomato pesto and grilled mushrooms. Just before the bowl leaves the kitchen we drop in some truffle oil. 135

Teriyaki marinated beef fillet served with slow oven roasted sweet potatoes, sticky onions and melted brie. Ending the sandwich with homemade aioli on our home baked butternut + feta bread. 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

sides that can be added:

sweetcorn on Aleppo Chile. 45

Crispy potatoes. 45

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