All items are available to purchase at the restaurant.
SAUCES & CONDIMENTS
Curry Sauce 445ml - R60 (2 servings) Cape Malaian coconut milk based curry sauce How to use: 1. You will need 200g of chicken and 200g prawns. 2. Cube chicken and panfry with shelled prawns until almost cooked. (you can also use fish/vegetables etc.) 3. Reduce heat and add curry sauce. Simmer on low heat for 5 min. Add some cream if the sauce is too thick. 4. Serve with rice, fresh coriander and chutney. Use within 2 days - store in fridge
Waleska Sauce 445ml - R70 (4 servings) Fresh mussels, shelled prawns, mushrooms, cream and cheese How to use: 1. You will need 30g of grated mozzarella and cheddar cheese per portion. 2. Grill fish until 80% cooked. (At the restaurant we use hake, but you can really use any fish you like) 3. Remove from oven and remove skin (You can also remove the skin before cooking, but it helps retain moisture) 4. Top with Waleska sauce and grated cheese. Place back in oven on grill. Serve immediately. Use within 2 days - store in fridge
Bluegrass Sauce 445ml - R65 (6 Servings) Mushrooms, home-cured bacon, cream and a hint of blue cheese 1. You can serve this sauce with anything, we recommend to serve it with chicken schnitzel. Store bought is just not the same, so we share our recipe: 2. You will need free range chicken (Or organic if you can get your hands on it), panko crumbs, flour and eggs. 3. Butterlfy a fillet of chicken. Place chicken in plastic wrap and use mullet to flatten. Do not overflatten the chicken as it can become dry. 4. Dust with flour, dip in egg and the coat with Panko crumbs. 5. Fry in shallow oil on medium heat, until crumbs turn golden brown. Cover with sauce & serve immediately. Use within 2 days - store in fridge
Teppenyaki Sauce 445ml - R50 This Asian style sauce contains corn flour, garlic, soy sauce and ground ginger Perfect for Asian stir-fried vegetables, fillet, fish or chicken. Try our Terriyaki Beef fillet recipe below: 1. Cube beef fillet in roughly 2cm cubes. 2. In a little olive oil, fry the beef on high heat and brown. About 3 minutes. 3. Reduce heat and add Teppenyaki sauce, enough to cover the meat. 4. You can use a little water to thin the sauce. 5. Best served MR, add a little Japanese shortgrain rice on the side. Use within 7 days - store in fridge
Peppadew & garlic sauce 100ml - R65 OUT OF STOCK Contains olive oil, garlic, peppadews and chilli. Serve as a sauce on the side, not too hot but very flavourful. Use within 30 days - store in fridge
Chimmichurri Sauce 100ml - R40 Contains chilli, garlic, parsley, oregano, thyme and olive oil. Perfect accompaniment to flame-grilled beef or chicken. Use within 30 days - store in fridge
Mussel Sauce 445ml - R65 (4 servings) This is essentially a creamy garlic sauce, we think best served with fresh Saldanha Bay mussels. How to use: 1. Place fresh mussels in cold fresh water. The ones that remain open and do not close should be discarded. Remove the beard by placing a sharp knife beneath it and pull towards yourself. 2. In a big enough pot, lightly fry some garlic and onion. Once translucent, add mussels and about a cup of wine for every kg of mussels. Place the lid on the pot and steam mussels for about 5 minutes on low heat. 3. Once the mussels have opened, they are ready to be served. Remember, you have already removed the bad , it simply means they need a little more steam. Or you can open them sliding a knife between the shells. You do not want to overcook your mussels as they will shrink in size and lose their beautiful plumb texture. Place in pan and toss with mussel sauce. 4. Serve with toated ciabatta. Use within 2 days - store in fridge
Ribs Sauce 445ml - R50 This is the basting sauce that we use for our ribs. You can also buy ready-to-eat ribs that we have prepared already, tender and ready to grill. How to use: 1. Place ribs on coal fire or griddle pan. Grill on low heat until warm. 2. Once you have heated the ribs properly (Remember, they are cooked and ready to eat), baste generously with sauce. Once you have basted, do not grill for longer than 2 minutes as sauce will stick to your grill. 3. Serve with fries and onoin rings. Use within 30 days - store in fridge
Pizza tomato base Sauce 445ml - R60 We use a selection of fresh tomatoes, onion and thyme to make this sauce. Simply spread on your pizza, add toppings of your choice and voila! Use within 2 days - store in fridge
Peri-peri Sauce 445ml - R65 Contains chilli, tomato, onion and olive oil Use within 30 days - store in fridge
OILS & VINAIGRETTES
Marbrin Olive Oil Directors blend 250ml - R95 OUT OF STOCK Award-winning extra virgin olive oil perfectly balanced blend of Frantoio, Coratina and Mission olive cultivars. Natural source of anti-oxidants, omega 3, omega 6 and vitamins. No additives or preservatives.
Raspberry Vinaigrette 250ml - R45 A basic vinaigrettewith a raspberry vinegar as base, contains mustard. Use within 30 days - store in fridge
Calamata Style Olives 300g - R60 OUT OF STOCK Serving suggestion: 1. In a sauce pan, add desired amount of olives and heat on low heat. Add a little olive oil, black pepper and thyme for added flavour. 2. You do not want to grill the olives, you simply want to heat them to release the flavours.
Danish Feta 400g - R70 The soft creamy texture of Danish feta will enhance any salad, simply delicious! Use within 30 days - store in fridge
FROM THE FREEZER
Edamame beans 500g - R75 Imported from Japan, these beans are a prefect healthy snack option How to use: 1. Bring a small pot of water to the boil. Add Edamame beans making sure that they are covered in water. 2. Once they start to float, they are cooked. Remove from water and place in a dry sauce pan. Add a little freshly grated ginger, chopped chilli and coarse Himalayan salt. 3. Toss in pan until dry, serve immediately. See package for BB date - keep frozen
Smoked Snoek Samoosa - R12 each Home-smoked snoek, with tomato, onion and cape malayan spices How to use: 1. Simply deep fry in sunflour oil until golden brown. Use within 30 days - keep frozen
FROM THE BUTCHERY
Angus Rump - R260/kg We make use of Angus rump as our beef of choice. Angus nuturally has good marbling and produces beautifully tender meat. We simply rub our steak with salt, pepper and thyme to ensure that the meat flavour is not masked. A little more pricy than normal beef, but worth every cent.
Wagyu Rump - R395/kg We have found that while a marbling score of 10+ certainly is delicious, it is also costly and quite rich. So we opt for a lower marbling score of 5/6, making the meat more affordable and versatile. We suggest that you grill your meat on open flame to MR or R. It is not recommended served Blue as the fat marbling is not allowed to melt at such low heat. Simply sprinkle with salt and pepper, do not serve with sauce as this will mask the unique flavour of the Wagyu.
Wagyu Sirloin - R450/kg We have found that while a marbling score of 10+ certainly is delicious, it is also costly and quite rich. So we opt for a lower marbling score of 5/6 with rump, making the meat more affordable and versatile. We chose a 7/8 marbling score for the sirloin to keep your options open. We suggest that you grill your meat over open flame to MR or R. It is not recommended served as Blue as the fat marbling is not allowed to melt at such low heat. Simply sprinkle with salt and pepper, do not serve with sauce as this will mask the unique flavour of the Wagyu.
Burger patty 180g - R25 We source our meat from an organic citrus farm in Kirkwood. Organically raised, 100% pure beef. Delicious.
Home-cured bacon 200g - R50 We cure our bacon at the restaurant. Once cured, we smoke the bacon for extra flavour. Once you have tasted home-cured bacon, you will never buy factory processed bacon again! We can supply a whole slab for you to cut at home, or we can slice to your liking. We only use belly.
Wagyu Marrow bones - R50/kg How to prepare: 1. Sprinkle with salt and pepper, grill on the braai or in the oven at 200deg for 10min. 2. Serve with toasted ciabata.
Wagyu Oxtail - R180/kg Extra marbling, extra flavour. How to prepare: 1. Season meat, brown on high heat on heavy skillet. 2. Add n bottle of good red wine, 2 roughly chopped onions, 6 cloves of garlic, 2 roughly chopped carrots, 4 fresh bay leaves, 8 juniper berries, salt & pepper to taste. 3. Add extra water to make sure that meat is submerged. Cover pot. 4. At the restaurant we leave this overnight in our pizza oven, you can leave it in the oven on 150deg for at least 8 hours. 5. Once cooked, allow meat to cool down in the liquid, this helps to keep the meat juicy. Which is why your oxtail is always better the next day! 6. Skim off extra fat and remove meat from sauce. Using a stick blender, blend sauce until smooth and reduce. 7. Place meat back in sauce, heat and serve.
Pork Ribs - R150/kg We use local pork belly for our ribs. The belly is used for our home-cured bacon and ribs go to the grill. These ribs have been cooked and is ready for the grill. How to use: 1. Place ribs on coal fire or griddle pan. Grill on low heat until warmed though. 2. Once you have heated the ribs properly (Remember, they are cooked and ready to eat), baste generously with sauce. Once you have basted, do not grill for longer than 2 minutes as sauce will stick to the grill. 3. Serve with fries and onion rings.
FROM THE SEA
Prawns 16/20 800g - R295 We only use Vannemei prawns. The prawns are between 16 and 20 per box, frozen and uncleaned. We can clean the prawns for an extra R20 per box. How to prepare: 1. Cut the prawn open along the back from head to tail, cut the head too. Take care not to cut all the way through, you need the bottom part of the shell to stay intact. Remove the vein. 2. In a saucepan, melt a little butter over medium heat. Place the prawns meat side down into the butter. Once the shell starts to colour along the edges, about 1/2 a cm, flip the prawns over. 3. Take care not to grill the prawns too long as that would result in the meat sticking to the shell. As soon as you see the meat starting to come lose from the shell, they are ready to be served. Serve immediately with fresh lemon and sauce of your liking.
Fresh Norwegian Salmon - R500/kg Our Salmon come from sustainable Salmon farm in Norway. We receive fresh Salmon on a weekly basis, but have to order a week in advance. To ensure the freshest possible fish, place your order on a Friday for the next week Thursday delivery.
Fresh Saldanah Bay Oysters - R15 each (shucked)
Kitchen Windows Spice - R50 Perfect for any braai.