SMOKE

Two poached eggs & creamy avo served on our homemade sourdough bread made by our pastry chef - sprinkled with a dukkah seed crunch. Make it even better by adding: Bacon R 35 | Extra egg R 13

Delicate souffléd flapjacks served with crispy bacon, cinnamon sugar, macerated strawberries, and topped with whipped cream.

Classic French toast served with caramelized banana, nutmeg-infused crème fraîche, spiced rum syrup, and topped with fresh passion fruit.

Homemade creamy Hollandaise with two poached eggs served on either an English muffin or potato rosti. Make it even better by adding Bacon R 35 | Avo R 32

Smoked boerewors served with chakalaka on a toasted milk bun with a poached egg and topped with creamy hollandaise.

8-hour smoked brisket topped with two poached eggs and creamy Hollandaise sauce, served on either an English muffin or potato rosti.

Breakfast skillet filled with 2 fried eggs, chakalaka, pork banger, bacon, mushroom, tomato, and sweetcorn bread.

A classic toasted ciabatta topped with cream cheese, wilted baby spinach, smoked salmon, two poached eggs, and burnt butter hollandaise.

Warm rolls baked over the fire, served with roasted bone marrow & chermoula butter.

Sundried tomato, mozzarella, red onion jam, smoked bacon, and basil pesto on chargrilled sourdough.

Crispy buttermilk chicken strips served with a parmesan mayonnaise.

Flame-grilled chicken skewers in bold Portuguese spices, served with chimichurri mayo & charred lime.

Served with a garlic, creamy mayo, and Dijon mustard dip. Our Smoked Chicken Wings may appear pink due to the smoking process which enhances flavour and tenderness.

Flame-grilled ostrich fillet marinated in traditional Cape sosatie spices, served with warm flatbread & chimichurri mayo.

Golden brisket bitterballen filled with slow-smoked pulled brisket, served with spicy sriracha mayo & grated parmesan.

Fresh Namibian Lüderitz oysters served with a tangy mignonette dressing.

Lightly seared yellowfin tuna with pea velouté & toasted pumpkin seed salsa.

Four queen prawns grilled over fire, served with lemon garlic butter sauce, black rice, chilli crunch, and charred lime.

House-smoked boerewors served with moussaline potato, charred fennel & fresh pomegranate.

Double cooked fries loaded with biltong, cheese, salsa, and a dash of chilli. Perfect for sharing.

Crisp fries topped with Portuguese-spiced chicken, mushroom sauce, chimichurri mayo & grated parmesan.

Fire roasted melted feta and camembert, cheese rounds, topped with chilli jam, Josper-charred sweet red grapes, and crispy slices of ciabatta.

Smoked chicken wings, Asian wagyu rump tail, burnt brisket ends, homemade sourdough braai broodjie, charred mielies, creamy pap & chakalaka.

A generous fire-cooked feast for the whole table. Smoked chicken wings, 4-hour smoked pork ribs, Asian wagyu rump tail, smoked boerewors, miso-glazed cabbage, charred mielies & fire-baked marrow rolls.

Slow-cooked pork neck with pickled grapes, roasted pear, spiced nut crumble & a crisp pork croquette. Finished with a classic bread sauce.

Compressed pork belly with mousseline potato, smoked sweet potato, crispy crackling, and a smoked eisbein spring roll.

Half a deboned chicken cooked under a fire brick, weighed down under a fire brick, served with steamed samp, pea velouté, and crispy sage.

Crispy deep-fried beer battered hake with potato wedges, pea purée, fresh lemon & tartar sauce.

Fire-roasted mackerel served on fragrant basmati rice, topped with roasted grape & olive salsa and crisp spring onion.

Twelve queen prawns grilled over fire, served with lemon garlic butter sauce, black rice, chilli crunch, and charred limes.

Coal-roasted carrots finished over the fire, served with vibrant cashew salsa, creamy feta & crisp garlic chips.

Braised cabbage served on a bed of whipped feta & topped with cauliflower crisps & a miso honey glaze.

Slow-braised oxtail finished over the fire, served with roasted sweet potato in a creamy gorgonzola & sage sauce.

Our signature brisket, slow-smoked over Kalahari Kameeldoring wood in our cabinet smokers.

Our Short Rib is a rich, tender cut of local beef. This is a fattier cut but bursts with rich flavour.

Prime beef fillet grilled over open flame, served with glazed beetroot, roasted baby marrow, shoestring fries & red wine jus.

Asian inspired Wahyu rump tail cooked over an open fire, served with potato mousseline, spiced nuts, and crisped spring onion.

Slow-roasted Karoo lamb rib finished over the fire until crisp, served with charred mango, chilli salsa & red wine jus.

500g Smoked Karoo lamb shank served with mousseline potatoes, wilted baby spinach, puffed rice crumble, and Rooibos jus.

Dry aged grilled 75Og Tomahawk served with chermoula, garlic & parmesan potatoes & charred corn on the cob.

Two Heritage beef burgers, dunked in rich bechamel cheese sauce and served in a hot skillet. Our burgers are served medium - please let us know if you would like it otherwise.

Buttermilk chicken with chimichurri mayo and tangy slaw. Served with a side portion of double cooked skin on fries.

Local beef patty, mature cheddar, parmesan mayo, fresh tomato, gem lettuce, and pickled red onion. Served with a side portion of double cooked skin on fries. Our burger are served medium - please let us know if you would like it otherwise

A locally sourced Wagyu beef patty topped with sweet and smokey bacon jam, Emmentaler cheese, and mushroom duxelle. Served with a side portion of double cooked skin on fries . Our burgers are served medium - please let us know if you would like it otherwise.

Folded Josper grilled flatbread filled with slow-smoked pulled brisket and tangy slaw.

Charred kale & crisp cucumber tossed in creamy tahini dressing, finished with spiced nut crumble & bursts of fresh pomegranate.

Crispy deep-fried chicken breast with gem lettuce, pickled red onion, radish, parmesan cheese & a and Caesar dressing.

Corn on the cob charred on our open fire, brushed with garlic butter & drizzled with basil mayo.

Potato croquettes served with garlic aioli and crispy spring onion.

Seasonal vegetables roasted in our Josper.

This combination of sweet pumpkin, bruleed with castor sugar and topped with roasted pumpkin seeds, pays homage to the classic Sunday-lunch pumpkin.

Golden zucchini fries finished with lime zest & sriracha spice, served with parmesan mayo.

South African-inspired tiramisu layered with rooibos and coconut, finished with charred meringue and coconut sauce. (This is a great dessert to share)

Rooibos-infused panna cotta with roasted fennel honey and spiced milk tart crumb.

Warm baked apple layered with buttery crumble and served with cinnamon Chantilly cream.

An Italian inspired tart from the "The River Cafe" on the Thames. This smooth dark chocolate tart with macerated Cape strawberries and caramelized white chocolate will keep you coming back for more.

Creamy cheesecake with hazelnut crumb, cinnamon snap, dulce de leche and cinnamon ice cream.

Burnt citrus & pineapple mousse with spiced rum gel and crisp sage.