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Food deliveries/collections are between 12h00 and 16h00 on Wednesdays and Fridays. Deliveries are done by our own team so you can be assured we adhere to all sanitary protocols.
Please place orders by
- 12h00 on a Monday for Wednesday delivery
- 12h00 on a Wednesday for Friday delivery
There is no minimum order for collections. For deliveries, a minimum order of R500 and 20 km delivery radius. R40 delivery charge. 10% service charge (optional).
Wine deliveries/collections are available Tuesday-Friday.
Email us your order or order online – payment via credit card or EFT.
Harald and our team are preparing delicious meals for you to finish and enjoy at home.
Meals are sized as starter or main course (as indicated) for one person or shared where noted. In the case of soup and side orders, items are to share – please use the weights as a guideline.
Items are delivered chilled. A short list of easy instructions on how to heat/finish/assemble the dish will be included.
We’ve put together a list of everyday-drinking wines but we do also have a full cellar of local and international wines available so please let us know if there are others you’d like. Alcohol can be collected or delivered on Tuesday – Friday.
Please email firstname.lastname@example.org for the latest list of wines.
If you have any dietary requirements, please contact us to check on ingredients as we’ll be able to adapt most dishes. Contact Catherine on email@example.com or call us on 021 465 0000. You’re welcome to be in touch with any questions.
We’ll be updating the menu fairly regularly, so check back for new dishes. Would you like to receive menu updates? Sign up for our menu mailing below.
Please note that we are closed for our Winter break from 1st June and returning for dinner on Thursday 15th July. We’ll update the menu and send out an email notification as soon as we’re serving take out again. You can sign up to our Take Out mailing list here.
Mung Bean Dhal with potato-coriander mash (starter for 2) R150
‘Matar Paneer’ Indian pressed cottage cheese with peas in a tomato masala with roti (main) R135
Wild oysters, shucked R28 each (please check availability)
Fish Velouté with ‘salad of the sea’ 1 L (starters for 4) R215
Smoked Tuna 120g with Asian salad and light wasabi mayonnaise R180
Sauteed Prawns (2) with saffron-angelica bisque & Calamari (2) with red rice filling chilli-coriander dressing (starter) R170
Line Fish ‘En Papilotte’ Provençale, bright lights, potato, tomato, aubergine, garlic, red onion (main) R180 (Assembled in a folded paper case for you to finish in the oven)
Oxtail Croquettes (3) with green sauce R100 (starter)
Calf’s Liver, pre-seared with glazed apples, red onions and mash potato R165 (main course)
Ostrich Fillet, rolled with Bone Marrow, horse radish sauce and R180 (main course)
Lamb Neck, braised with masala spices, basmati rice and condiments R160 (main course)
T-bone steak marinated with garlic and chilli, pre-grilled or ‘nature’ for your braai R180
Pork Rillettes with apple (bread spread) 125ml R60
Potato Puree R80
Steamed Cauliflower in brown butter R70
Pan-fried red potatoes and beetroot R75
Sour dough bread R40
Free-range Eggs XL (12) R42
Cheese Selection 120g with condiments R150
Assorted Ice creams 3 x 100ml R120
Palmiers R80 (5 pieces)
Quince Tartlet with Ginger streusel R80