post breakfast lunch

menu

BREAKFAST

• greek yoghurt, seasonal fruit + honey
• bacon, eggs, roast tomatoes + toast
• toast, cheese + preserve
• POST flapjacks, yoghurt, seasonal fruit + honey
• chocolate flapjacks + nutella
• french toast, bacon + honey
• salmon trout scrambled eggs
• egg + brie Crostini, + napolitana sauce (chouriço extra)

SANDWICHES

• prego
• gouda, olives, roast tomato, artichoke + rocket
• bresaola (beef), brie, apple + rocket
• salmon trout, tzatziki, capers, rocket
• double cheese + relish burger
• single burger - single pattie, gorgonzola, bacon, roast tomato
• brie, apple, rocket, + honey
• feta, pesto, tomato + rocket
• smoked chicken, roast tomato, pesto (option: chouriço)
• grilled halloumi, tzatziki, tomato, onion + rocket
• croque monsieur; smoked cheddar, ham + dijon mustard
• bacon, brie, pear + rocket
• stripped sirloin, pesto, feta, tomato + rocket

SALADS

• salmon + chickpea, tzatziki, onion, + rocket
• warm potato, olives, tomato, halloumi, peppers + rocket
• apple, chevin, artichoke, rocket, lettuce + radish
• panzanella; toasted ciabatta, tomato, olive, cucumber, onion + feta

SOUP/STEW

• homemade soup/stew of the day in the colder months

COFFEE

• bomber / big bomber
• espresso
• cappuccino
• flat white
• americano
• caffe latte
• macchiato
• caffe mocha
• summer cappuccino
• hot chocolate

DRINKS

• tea
• coke & sodas
• water
• apricot juice
• tisers
• homemade lemonade

INGREDIENTS

BEEF

We use Free Range Beef from the Midlands, Greenfields, the top beef producer in their category in South Africa: 

• Free range – grass fed
• Free of artificial growth promotants or antibiotics at time of harvest.
• Harvested off the farm
• Farm has butchery and restaurant
• Location: Mooi River KZN

Greenfields beef is used by top Johannesburg restaurants, including The Local Grill, Salvation Cafe, Wombles and Auberge Michel

OLIVE OIL

Rio Largo Olive Estate on the banks of the Breede River in the Scherpenheuwel Valley South Africa produces some of South Africa’s top olive oil.

Rio Largo won a double gold medal from the SA Olive Association in recognition of its world class premium extra virgin cold pressed olive oil. It is the first time such an accolade was presented in South Africa for superior quality extra virgin olive oil beating previous years’ gold awards and equating to the world’s best in quality and flavor. The Estate comprises olive orchards, vines, an olive specific nursery and a new state of the art Oliomio olive processing, bottling and labelling plant.

Rio Largo adopts biological farming methods for sustainable agriculture by “putting more back than you take out”- protecting the environment for future generations.

HONEY

We use The Honey Bear range of honeys in our dishes, all varieties of which are sourced from throughout South Africa; pure, unheated, un-irradiated and un-clarified, in essence RAW pure honey. 

CHEESE

Again, we use locally produced cheese sourced from throughout South Africa, ranging from small bespoke producers to the larger cheese farms. The particular products we use change as we find new products and supppliers, and we adapt our menu to fit.

FRESH FRUIT + VEG

We use the freshest seasonal local produce, our menu adapting and changing as the availability of produce through the seasons changes. We try use as much organic produce as possible, but find it difficult at times to source, thus plans are in place for us to create our very own organic Food Garden, planting heirloom seeds to produce all the different varieties of fruit and veg that we want to use but are unavailable.