“The menu at Café Z is created using the best

integrity farmed organic and Bio-friendly

ingredients available”

Andrew Lee

Executive Chef

Note:

All dishes may contain traces of tree nuts, gluten, dairy and soy

products. Please advise servers of any intolerance.

(H) Halaal Friendly – (V) Vegetarian

LIGHT MEALS

*All served until 17h00

*Carb/Gluten free: Swap bun for grilled brown mushroom & fries for salad

*Burgers served with potato wedges, onion rings or salad

Vegetarian Burger (V) (H) R130

Chickpeas, beetroot, sweet potato, rolled oats, whipped

red pepper cream cheese

Free Range Chicken (H) R140

Emmental, pineapple, coriander pesto

Karoo Ostrich R145

Pickled onion, feta and sundried tomato jam

Grass Fed Beef (H) R145

Matured cheddar, roasted red pepper, pickled relish

FLATBREADS

Garden Vegetables & Feta (V) (H) R145

Rocket, mushroom soil, olive oil

Malay Spiced Chicken Breast (H) R155

Grilled pineapple, minted yoghurt, coriander

Truffle & Goat’s Cheese R160

Watercress, biltong, preserved fig

Chilli & Ginger Prawns ( H) R175

Watercress, toasted almonds

Parma ham & Mizuna R175

Balsamic cream, shaved Parmesan

ANTIPASTI

Antipasti Platter R195

Salami, cabanossi, black forest ham, mortadella, hummus,

peppadew pesto,herbed feta, marinated olives, chicken liver pâté,

venison biltong droëwors and artisan bread rolls & pita

SALADS

Roasted Vegetable Salad (V) (H) R105

Quinoa and banting crackers

Quinoa, Kale & Medjool dates Salad (V) (H) R115

Orange segments, macadamia nuts & a citrus dressing

Caesar Salad R120

Romane lettuce, shaved Parmesan, quail eggs, anchovies,

Caesar dressing, candied bacon crôutons

House Salad R120

Mixed leaves, red cabbage, mango, rocket, cucumber, avocado,

boiled egg, cherry tomatoes, feta cheese, pine nuts, biltong &

house dressing

Tuna Niçoise Salad (H) R130

Baby leaves, tuna loin, baby potatoes, cherry tomatoes, black

olives, fine beans, soft boiled egg

Smoked Chicken & Peppered Peach Salad (H ) R135

Rocket, peach, cucumber, cherry tomatoes, black olives, red onion

SANDWICHES

* Ciabatta, Whole wheat, Panini or Wrap

* All served with truffle salted crisps or side salad

BLT R90

Crispy streaky bacon, romaine lettuce, marinated tomatoes

Ham, Cheese & Piccalilli R95

Fynboshoek matured cheddar, honey glazed ham

Rare Roast Beef (H) R105

Gherkins, whole grain mustard & honey glaze, caramelised onion

Club Stacker R110

Bacon, avocado, rocket, chicken pastrami, whipped feta

MAIN COURSE

Char-grilled Beef Sirloin 200g

Thinly sliced with one of the following salad toppings:

* Butternut and Baby Spinach (H) R180

Feta & walnuts

* Tomato, Mozzarella (H) R185

Basil pesto & rocket leaves

* Beetroot and Biltong R195

Baby leaves & roasted pine nut

SASSI Sustainable Market Fish R205

Prepared daily to the chef’s recommendation using the best

seasonal ingredients

Chicken Potjie R155

Smoked biltong krimmel pap, wilted spinach

Malay Chicken & Prawn Curry (H) R210

Served with fragrant basmati rice, roti and sambals

DESSERT

Melktert (H) R60

Caramelised banana ice-cream

Baked Mango Cheese Cake (H) R70

Biscuit crumbs, vanilla

Peppermint Tart (H) R70

Chocolate & hazelnut biscotti

Chocolate Mousse with Koeksister (H) R85

Rooibos & Cape gooseberry compotê

Local Cheese Board R135

Pawpaw preserve, waterlemon preserve, pickled onions &

seed crackers

Homemade:

Ice cream per scoop (H) R28

Frozen yoghurt per scoop (H) R28

Sorbet per scoop (H) R28