All items are available to purchase at the restaurant.
FROM THE BUTCHERY
Home-cured bacon 100g - R30
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.
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.
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.
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.
Angus Rump - R340/kg
We make use of Angus rump as our beef of choice. We use certified Angus from Woodview in Welkom. Angus naturally 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.
We make use of Angus rump as our beef of choice. We use certified Angus from Woodview in Welkom. Angus naturally 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.
Angus Marrow bones - R80/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.
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.
SAUCES & CONDIMENTS
Curry Sauce 375ml - R85
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
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 375ml - R95
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
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 375ml - R80
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. Butterfly a fillet of chicken. Place chicken in plastic wrap and use mullet to flatten. Do not over flatten 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
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. Butterfly a fillet of chicken. Place chicken in plastic wrap and use mullet to flatten. Do not over flatten 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
Teppanyaki Sauce 375ml - R75
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 Teriyaki 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 Teppanyaki 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 short grain rice on the side.
Use within 7 days - store in fridge
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 Teriyaki 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 Teppanyaki 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 short grain rice on the side.
Use within 7 days - store in fridge
Peppadew & garlic sauce 100ml - R65 (subject to availability)
Contains olive oil, garlic, peppadews and chili.
Serve as a sauce on the side, not too hot but very flavourful.
Use within 30 days - store in fridge
Contains olive oil, garlic, peppadews and chili.
Serve as a sauce on the side, not too hot but very flavourful.
Use within 30 days - store in fridge
Chimmichurri Sauce 100ml - R45
Contains chilli, garlic, parsley, oregano, thyme and olive oil.
Perfect accompaniment to flame-grilled beef or chicken.
Use within 30 days - store in fridge
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 375ml - R95
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 toasted ciabatta.
Use within 2 days - store in fridge
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 toasted ciabatta.
Use within 2 days - store in fridge
Ribs Sauce 375ml - R70
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 onion rings.
Use within 30 days - store in fridge
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 onion rings.
Use within 30 days - store in fridge
Pizza tomato base Sauce 375ml - R75
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
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 200ml - R95
Contains chilli, tomato, onion and olive oil
Use within 30 days - store in fridge
Contains chilli, tomato, onion and olive oil
Use within 30 days - store in fridge
OILS & VINAIGRETTES
Raspberry Vinaigrette 250ml - R65 (subject to availability)
A basic vinaigrette with a raspberry vinegar as base, contains mustard.
Use within 30 days - store in fridge
A basic vinaigrette with a raspberry vinegar as base, contains mustard.
Use within 30 days - store in fridge
OLIVES
Calamata Style Olives 300g - R60 (Pre Order)
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.
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.
CHEESE
Danish Feta 400g - R85
The soft creamy texture of Danish feta will enhance any salad, simply delicious!
Use within 30 days - store in fridge
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 - R105
Imported from Japan, these beans are a perfect 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 chili and coarse Himalayan salt.
3. Toss in pan until dry, serve immediately.
See package for BB date - keep frozen
Imported from Japan, these beans are a perfect 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 chili and coarse Himalayan salt.
3. Toss in pan until dry, serve immediately.
See package for BB date - keep frozen
Smoked Snoek Samoosa - R20 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
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 SEA
Prawns 16/20 kg - R295
We only use Vannemei prawns. The prawns are between 16 and 20 per kg, frozen and uncleaned. We can clean the prawns for an extra R20 per kg.
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.
We only use Vannemei prawns. The prawns are between 16 and 20 per kg, frozen and uncleaned. We can clean the prawns for an extra R20 per kg.
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 a 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.
Our Salmon come from a 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 - R20 each (shucked) - subject to availability
SPICES
Kitchen Windows Spice - R50
Perfect for any braai.
Perfect for any braai.
PAPAGALO GELATO
Homemade Ice Cream from Hart's. Pre-orders only.
R50 - 1kg tub:
Vanilla
R80 - 1kg tub:
Ferrero Rocher
Choc mint
Salted Caramel
Honey & almond
R50 - 1kg tub:
Vanilla
R80 - 1kg tub:
Ferrero Rocher
Choc mint
Salted Caramel
Honey & almond
JUICE
SOGA Organic frozen orange/naartjie juice 250ml - R30
SA’s only Certified Organic Citrus juice.
NO additives, NO preservatives, NO added sugar and NO added water.
SA’s only Certified Organic Citrus juice.
NO additives, NO preservatives, NO added sugar and NO added water.
SOGA Organic frozen ruby grapefruit juice 250ml - R30
SA’s only Certified Organic Citrus juice.
NO additives, NO preservatives, NO added sugar and NO added water.
SA’s only Certified Organic Citrus juice.
NO additives, NO preservatives, NO added sugar and NO added water.
SOGA Organic frozen lemon pouch (24 x 10ml) - R40
SA’s only Certified Organic Citrus juice.
NO additives, NO preservatives, NO added sugar and NO added water.
SA’s only Certified Organic Citrus juice.
NO additives, NO preservatives, NO added sugar and NO added water.
SOGA Organic Frozen Orange Rocket 100ml - R15
SA’s only Certified Organic Citrus juice.
NO additives, NO preservatives, NO added sugar and NO added water.
SA’s only Certified Organic Citrus juice.
NO additives, NO preservatives, NO added sugar and NO added water.
COFFEE
Kitchen Windows Blend Sumatran Coffee Beans 1kg - R380
Kitchen Windows Sumatran Decaffeinated Coffee 250g - R145
Short Sleeve and Long Sleeve Shirts are available to purchase in the shop area.
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