August 22nd


Starters Zar

  • Cauliflower soup w/ blue cheese & croutons 60
  • Crispy Pork Crubeens w/ pickled turnips & mustard mayo 65
  • Pickled beetroot salad w/ soft boiled egg & mustard dressing 65
  • Roast carrot & cumin salad w/ beetroot, sesame seeds & dill yoghurt dressing 65
  • Crispy Sweetbreads w/ lemon, cress, & sauce gribiche 70
  • Roast aubergine salad w/ cashew nuts & tumeric, garlic yoghurt dressing 75
  • Roast pork loin w/ capers & anchovy tuna dressing 75
  • Spinach, feta & dill phyllo pastry Spanakopita w/ olive butter 75
  • Pork & leek puff pastry Jalousie w/ cress & parmesan 85
  • Crispy polenta w/ locally cured coppa & caper herb dressing 85
  • Asian seared Tuna noodle salad w/ avocado & sun dried tomato dressing 95
  • Baby back Char siu Pork ribs w/ quick cucumber daikon kimchi 95


  • Roast Aubergine w/ wilted chard, tomato, basil & goats feta ragout & balsamic glaze 130
  • Butternut & Gorgonzola Suppli on spinach puree w/ sage burnt butter 130
  • Roast marinated chicken breast w/ sweet corn fritters, broccoli & coronation sauce 145
  • Fresh pappardelle w/ Rabbit braised in white wine, peas & parmesan 145
  • Grilled hanger steak w/ radish watercress salad, thick cut chips & mustard dressing 160
  • Roast Kingklip w/ Asian greens, rice & ginger soya spring onion dressing 170
  • Pork belly cooked in milk w/ cotechino, confit fennel & mashed potaotes 170
  • Roast Pork loin w/ braised red cabbage, roast potatoes, apple compote & cumberland sauce 175
  • Seared Sailfish w/ olive mash, long stem broccoli & sauce vierge 185
  • Seared Rabbit loin wrapped in bacon w/ long stem broccoli, rosti potatoes & brandy-prune sauce 185
  • Kudu braised in red wine w/ thyme mash, bacon & root vegetables 195
  • Seared yellowfin Tuna w/ green beans, nicola potatoes & green peppercorn sauce 195

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 aware 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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