April 26th

Dinner

Starters Zar

  • Leek & potato soup (hot or cold) w/ croutons, sour cream & chives 55
  • Pickled beetroot salad w/ soft boiled egg & mustard dressing 60
  • Roast Aubergine salad w/ turmeric garlic yoghurt dressing caramelized onions & cashews 60
  • Heirloom tomato salad w/ basil pesto, goats cheese & croutons 60
  • Chicory leaf salad w/ toasted pecan nuts & Gorgonzola dressing 60
  • Smoked chilli & white bean puree w/ chorizo corn salsa, avocado & corn chips 65
  • Crisp sweetbreads w/ sauce grabiche, watercress & lemon 65
  • Swissland goats cheese, tomato & olive tapenade tarlets 70
  • Vietnamese beef broth w/ glass noodles, basil, mint & sprouts 75
  • Locally cured parma styled ham w/ fresh figs, port jelly & basil 75
  • Confit tuna nicoise 75
  • Seared chilli squid w/ peas, potatoes & tomato bacon vinaigrette 75
  • Twice cooked cajun Lamb ribs w/ minted yoghurt dressing 75

Mains

  • Roast aubergine stacked w/ goats cheese, basil & tomato ragout w/ courgettes 115
  • Lentil coconut curry w/ roast butternut, swiss chard & grilled halloumi 115
  • Vietnamese grilled chicken legs w/ chilli greens, rice & crying tiger dressing 130
  • Roast tarragon chicken breast w/ sweet corn fritters, cauliflower & basil cream 130
  • Roast Hake w/ asian greens, rice & ginger spring onion dressing 155
  • Chinese 5 spice-hoisin Pork Belly w/ sweet potato puree, chinese cabbage & crackling 155
  • Roasted Kingklip w/ saffron mash, sauteed courgettes & sauce vierge 155
  • Seared yellowtail w/ new potatoes, long stem broccoli, olives, basil & smoked paprika sauce 155
  • Grilled Hanger steak w/ watercress & radish salad, mustard dressing & thick cut chips 155
  • Slow roast pork shoulder w/ braised red cabbage, roast potatoes & apple black pepper compote 165
  • Seared Tuna w/ fennel, nicola potatoes, lemon, capers & parsley 175
  • Grilled Ostrich w/ choucroute, sour cream chive mash & black pepper sauce 175
  • Confit Duck legs w/ braised beluga lentils, turnips & red wine 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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Food

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

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Reservations & contact

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

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Restaurant

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