October 23rd


Starters Zar

  • Cauliflower soup w/ blue cheese, chives & croutons 65
  • Roast carrot & cumin salad w/ sesame seeds, beetroot & yoghurt dill dressing 65
  • Pickled beetroot salad w/ soft boiled egg & mustard dressing 65
  • Crisp sweetbreads w/ watercress, lemon & sauce grabiche 70
  • Dill, spinach & feta Spanakopita w/ olive butter 75
  • Pork loin w/ capers & tuna anchovy dressing 75
  • Marinated sardines w/ long stem broccoli, hard boiled egg & chilli anchovy dressing 80
  • Crisp Asparagus & parmesan rolls 80
  • Seared tuna noodle salad w/ avocado & sun dried tomato dressing 95
  • Seared chilli Squid w/ peas, potatoes & bacon vinaigrette 95
  • Twice cooked cajun lamb ribs w/ minted yoghurt dressing 95
  • West coast Mussels cooked in white wine & cream w/ toasted ciabatta 95


  • Wild rice & wilted chard w/ tahini dressing, crisp onions, almonds & cranberries 130
  • Lentil coconut curry w/ roast butternut, sweet potato, chard & grilled halloumi 130
  • Roast chicken breast w/ sweet corn fritters, long stem broccoli & coronation sauce 145
  • Fresh pappadelle w/ rabbit braised in white wine, peas & parmesan 145
  • Grilled hanger steak w/ watercress radish salad, thick cut chips & mustard dressing 160
  • South Indian yellowtail coconut curry w/ rice, sambals & pappadum 170
  • Roast Kingklip w/ Asian greens, rice & ginger soya dressing 170
  • Seared rainbow trout on pea puree w/ roast beetroot,potatoes & horseradish cream 170
  • Chinese 5 spice sticky hoisin pork belly w/ sweet potato puree, pok choy & crackling 170
  • Slow roast Warthog shoulder w/ braised red cabbage, roast potatoes & cumberland sauce 175
  • Roast Warthog loin w/ sauteed nicola potatoes, onion puree & sherry vinegar jus 180
  • Seared Yellowfin Tuna w/ sauteed potatoes, long stem broccoli & green peppercorn sauce 195
  • Kudu loin w/ green beans rocket salad, thick cut chips & pickled walnut vinaigrette 220

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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