January 20th


Starters Zar

  • Gazpacho w/ olive tapenade crostini 55
  • Leek & potato soup (hot or cold) w/ sour cream, chives & croutons 55
  • Pickled beetroot salad w/ soft boiled egg & mustard dressing 55
  • Heirloom tomato salad w/ basil pesto, croutons & goats feta 60
  • Roast Aubergine salad w/ turmeric garlic yoghurt dressing caramelized onions & almonds 60
  • Roast pork loin w/ capers & tuna anchovy dressing 60
  • Local artisinal coppa w/ cauliflower fritto & caper parsley dressing 60
  • Chicory, pear & gorgonzola salad w/ toasted pecan nuts 65
  • Crisp Sweetbreads w/ sauce gribiche, watercress & lemon 65
  • Potato & Rosemary washed rind chevretine cheese tartlet 65
  • Roasted Sardines w/ long stem broccoli, hard bolied egg & chilli anchovy dressing 70
  • Rainbow Trout gravadlax w/ rye toast, pickled beetroot & dill mustard dressing 75
  • Confit Tuna salad nicoise 75
  • Local parma ham w/ melon, basil & port jelly 75
  • Crisp asparagus & Parmesan rolls 75


  • Butternut suppli stuffed with gorgonzola w/ spinach puree, sage buerre noisette & parmesan 115
  • Lentil coconut curry w/ roast butternut, sweet potato, chard & grilled halloumi 115
  • Roast marinated chicken breast w/ red peppers, basil, olives & smoked paprika butter 130
  • Seared rainbow Trout w/ roasted beetroot, pea purée, potatoes, long stem broccoli & horseradish cream 150
  • Grilled Angel fish w/ bacon braised lentils, cauliflower, roast garlic & red wine sauce 150
  • Roast Silverfish w/ asian greens, rice & ginger soya dressing 155
  • Roast Kingklip w/ potatoes, green beans , artichokes and sauce vin blanc 155
  • Chinese 5 spice-hoisin Pork Belly w/ sweet potato puree, bok choi & crackling 155
  • South Indian yellowtail coconut curry w/ sambals, papadum & rice 155
  • Grilled Flat Iron steak w/ chimichurri, watercress & radish salad & thick cut chips 155
  • Grilled ostrich w/ wilted spinach, rosti potatoes & green peppercorn sauce 175
  • Confit Duck legs w/ wilted spinach, dauphinoise potatos & blackberry sauce 175
  • Marinated rib eye for 2 w/ sauteed veg, fries & bearnaise sauce

Our menu is always in progress, while we update it daily around noon, feel free to give us a call to make absolutely sure we have your favourite dish on the menu today!

If you have that very special wine that is really close to your heart, you can't live without and we don't have it in our list you can bring it along and we'll add a corkage fee of R70 to your bill (one bottle per 4 people)

Please be awere that if there are 6 or more of you bunnies a discretionary 12% service gratuity will be added to your bill


About us

Join in the tradition with Jonny, Jorge and the rest of the family in their laid-back eatery.

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Being a blackboard restaurant you can expect new and exciting dishes whenever you visit The Black Sheep.

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Reservations & contact

104 Kloof street, Cape Town
Ph: +27 (021) 426 2661

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Indulge in what The Black Sheep does best: great food and great company!

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