October 21st


Starters Zar

  • Fennel soup w/ blue cheese & croutons 50
  • Potato & rosemary washed rind cheese tartlette 55
  • Pickled beetroot salad w/ soft boiled egg & mustard dressing 55
  • Crispy crumbed pork knuckles crubeens w/ mustard mayo apple & fennel slaw 60
  • Chicory, pear & gorgonzola salad w/ toasted pecan nuts 60
  • Roast pork loin w/ capers & tuna anchovy dressing 60
  • Watermelon & feta salad w/ mint & black pepper 60
  • Local artisinal coppa w/ cauliflower fritto & caper parsley dressing 60
  • Grilled tongue w/ salsa verde, potatoes, pickled beetroot & horseradish 65
  • Rainbow Trout gravad lax w/ dill mustard potato salad, red onion pickle & creme fraiche 70
  • Crispy asparagus & Parmesan rolls 70
  • Asian Beef broth w/ rice noodles, sprouts & chilli (with or without egg) 70
  • Baked Sardines w/ hard boiled egg, long stem broccoli & chilli-anchovy dressing 70


  • Roast aubergines w/ tomato & basil ragout, goats cheese & balsamic glaze 115
  • Wilted chard w/ brown rice, basil tahini dressing, raisins & crisp onion rings 115
  • Grilled Vietnamese chicken legs w/ chili Asian greens, mints, sprouts & rice 125
  • Roast marinated chicken breast w/ celeriac puree, braised fennel, roast potatoes & bacon 130
  • Seared Trout w/ roast beetroot, long stem broccoli, pea puree & horseradish cream 150
  • Roast Kingklip w/ Asian greens, rice & ginger soya dressing 155
  • Grilled Hanger steak w/ watercress radish salad, thick cut chips & mustard dressing 155
  • Slow cooked Pork belly w/ onion purée, potatoes, cracking & black pepper apple compote 155
  • Indonesian Rendang curry w/ carrot & ginger pickle, aubergine atchar & rice 160
  • Roast Pork fillet w/ aubergine puree, roast pepper pesto, basil & almonds 170
  • Seared Tuna w/ fennel puree, fennel seed potatoes & sauce vierge 170
  • Grilled Kudu loin w/ wilted spinach, rosti potatoes & green peppercorn sauce 175

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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