Judd's Local

Pickled beef tongue, sliced carpaccio style, served with pickled red onion, fried capers, rocket, parmesan shavings, mustard amasi cream & balsamic glaze

A westcoast favority of snoek and sweet potato, herbs of parsley and coriander, smoked local trout. We serve our fish cakes with a rocket & crimson baby leave salad, a tangy dressing and lemon mayo.

Fresh sweet corn, charred on the grill, served with our amasi emulsion, feta crumble and fresh herbs

Thinly sliced potatoes, layered and compressed with beef tallow and thyme, fried till golden and indulged with grated parmesan.

baked Boer pampoen slices, seasoned with cinnamon and Hermon honey, till well caramalised, charred on the grill and finished with toasted pumpkin seeds and a drizzle of hot honey

Local saldanha fresh mussels, steamed in a spiced tomato and beer broth, served with fresh toasty bread

Our very own SA version of the italian snack. Cooked samp (stamp mielies), risotto style, filled with roasted pumpkin mash and mozzarella, coated in a gluten free flour, served on a sage pumpkin puree, sage aioli, grated parmesan and pumpkin crisps

Free range beef from Frankie Fenner, using a very local spice mix for Bobotie (Cape Maly curry) encased in a thin pastry, shaped in a triangle (samosa) and served with a chunky tomato chutney jam

Local squid (Tjokka), on our menu since we opened, drenched in home made sriracha, panfried with coconut milk, infused w confit garlic & coriander. Served with toasted ciabatta for sauce mopping.

A sharing portion, free range Frankie Fenner beef, served sliced, with beef jus and chimichurri

Frankie fenner beef rump, medium rare, served with fresh cut fries. Beef jus as an add on (R50)

SA Venison, prepared medium rare, seasoned with olive oil & salt. Served with a sweet potato puree, & charred broccoli. A 24hour simmered demi-glaze, accompany your dish

Deep sea fish, served with a potato pave, seasonal vegetables & beurre blanc

24 hour braised & pulled lamb shoulder, in phyllo pastry. Served with jus, tzatziki and accompanied by a green salad.

Deboned free range chicken thighs, brned in CBC beer, served with a chimichurri yoghurt, topped with crispy skicken skin, and roasted pumpking & broccoli

Main portion of fresh Saldanha mussels, steamed in a spiced tomato & beer broth, served with toasty bread

A very iconic SA favouritye, especially on the braai! Slow cooked infused with cumin and coriander, a quick heat on the grill, served with morogo yoghurt & chimichurri

Brioche Bun, Tomato chutney jam, Rocket, homemade vegan Patty, Emmental (if vegetarian), Pickled Red Onions , cucumber pickles. Served with a side of handcut fries.

Brioche Bun, Guinnes Aioli, Grass fed beef patty, Emmental, Rocket, Onion Rings, Bacon Jam. Served with a side of handcut fries.

Steamed whole sorghum, served with roasted beetroot, roasted butternut, carrot, zucchini & colorful greens, drizzled with a hung yoghurt & feta dressing, Can be served vegan with a vinaigretee only as dressing option.

Health personified, in season broccolli and courgette, charred, served with baby spinach, fresh peas, avocado, toasted pinenute and fresh herbs. A mustard dressing accompany

Ask your waitron if any new salad options on offer

Side Green veg salad (No Avo included)

Season veg - baby carrots, corn, mange tout etc (depending on what we get from our veg supplier)

a rich cream cheese filling enhanced bu the burnt layer that forms during the baking process, we serve our scheese cake with a dollop of creme fraiche. Vanilla pod icecream is additional at R35

Quint essentially South African. Served with apricot gel, malva pudding ice cream and dried apricot.