Originated in East Africa. Whole chicken (partially deboned), marinated in a piri piri rub and char-grilled. Served with a cucumber yoghurt dip. (please note we cannot change the ‘strength’ of this dish)
Pork Fillet R150
Pork fillet, topped with a classic onion espagnole sauce. Served with a sweetcorn and pancetta crumble.
Pork Ribs 500gR210
Pork Ribs 1kgR315
Honey mustard rub and grilled.
Kentucky ‘Steak’ R230
Seared on the grill. Then finished with butter, diced mushrooms, bacon sprinkles, Bourbon and cream. Your choice of 300g Sirloin or 300g Rump.
Hollandse Biefstuk R230
250g – fillet pan-fried in butter with onions and flambéed with brandy.
Fillet Au Poivre R230
250g – fillet rolled in Dijon mustard, coated with a duo of peppercorns, pan-fried and flambéed, then topped with a brandy cream reduction.
‘Cowboy Cut’ SQ
550-600g – Wing rib, the better part of rib on the bone, cut our
way from the hindquarter.
Entrecôte Au Fromage Bleu R200
250g Sirloin rubbed with our secret chilli seasoning. Grilled and topped with a generous helping of chilli butter.