August 1st

Dinner

Starters Zar

  • Leek & potato soup w/ cream, chives & croutons 45
  • Pickled beetroot salad w/ mustard dressing & soft boiled egg 45
  • Cumin roast butternut salad w/ hummus, harissa & toasted cashews 45
  • Roast aubergine salad w/ garlic yoghurt dressing, almonds & caramelized onions 50
  • Pear & radicchio salad w/ toasted pecan nuts & gorgonzola 50
  • Smoked paprika butter baked Sardines w/ black olive crust & red onion tomato salad 55
  • Tomato & olive tapenade tartlets w/ Mozzarella fior di latte 55
  • Chicken liver pate w/ pickles & toast 55
  • Sweetbreads w/ lemon & sauce gribiche 55
  • Roast pork loin w/ capers & tuna anchovy dressing 55
  • Grilled Pickled Tongue w/ beetroot, watercress & salsa verde 60
  • Parma Ham, crisp polenta w/ wild rocket, parmesan & balsamic glaze 65
  • Salmon trout gravad lax on sourdough toast w/ dill mustard, cucumber pickle & creme fraiche 65

Mains

  • Egyptian vegetable cous cous broth w/ courgettes, butternut & harissa mayo 110
  • Lentil coconut curry w/ roast butternut, chard, cherry tomatoes & grilled halloumi 110
  • Mustard & tarragon marinated chicken breast w/ sweet corn fritters & sherry sauce 120
  • Hanger steak w/ radish salad, thick cut chips & mustard dressing 140
  • Seared rainbow trout w/ crushed pink fir potatoes, courgettes & pea & bacon vinaigrette 145
  • Slow cooked pork belly in sherry & star anise w/ ginger, chinese cabbage, poc choi & rice 145
  • Roast kingklip w/ wilted spinach, courgettes, saffron mash & sauce vin blanc 145
  • Roast pork shoulder w/ braised cabbage, roast potatoes & apple black pepper compote 155
  • Grilled ostrich w/ parsnip puree, braised red cabbage, green beans & cumberland sauce 160
  • Springbok loin w/ wilted spinach, dauphinoise potatoes & sauce grand veneur 165
  • Roast Lamb loin w/ green beans, artichokes & sauteed rosemary nicola potatoes 165
  • Roast rabbit loin wrapped in bacon w/ braised leeks, rosti potatoes & brandy prune sauce 165
  • Many many hours, very very slow Roast Shoulder of Lamb w/ root vegetables & new potatoes (this very special dish is for 6 and requires to be ordered 72 hours in advance) 850
  • 7 hrs Pot Roast Leg of Lamb larded w/ Bacon & garlic (this very special dish is for 6 and requires to be ordered 72 hours in advance) 950

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 R50 to your bill (one bottle per 4 people)

Please be awere that if there are 8 or more of you bunnies a discretionary 12% service gratuity will be added to your bill

about

About us

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

Read more about us →
5D_M0112

Food

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

More about our menu →
contact

Reservations & contact

info@blacksheeprestaurant.co.za
104 Kloof street, Cape Town
Ph: +27 (021) 426 2661 / 426 2753

How to get here →
5D_M0175

Restaurant

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

Have a look inside →