April 27th


Starters Zar

  • Leek & potato soup w/ sour cream, chives & croutons 60
  • Cumin roast carrot salad w/ beetroot, toasted sesame seeds & dill yoghurt dressing 65
  • Pickled beetroot salad w/ soft boiled egg & mustard dressing 65
  • Heirloom tomato salad w/ pesto, croutons & goats feta 70
  • Chicken liver pate w/ pickles & toast 70
  • Chicory & pear salad w/ pecan nuts & gorgonzola dressing 75
  • Pork loin w/ capers & tuna anchovy dressing 75
  • Grilled Sardines w/ hard boiled egg, long stem broccoli & chilli anchovy dressing 80
  • Sautéed pine ring mushrooms on toast w/ parmesan & parsley 85
  • Green bean, artichoke & almond salad w/ goats feta & balsamic dressing 85
  • Bruschetta w/ locally cured salami, confit garlic, roasted onion, courgette & goats feta 85
  • Springbok & mushroom puff pastry Jalouise w/ watercress & parmesan 95
  • Seared Asian tuna noodle salad w/ avocado & sun dried tomato dressing 95


  • Crisp black bean chilli Tofu w/ Japanese pickled aubergines, rice noodles & oyster mushrooms 130
  • Egyptian broth w/ cous cous, courgettes, carrots & harrissa mayo 130
  • Roasted marinated chicken breast w/ fondant potatoes, long stem broccoli & coronation sauce 145
  • Fresh pappadelle w/ Springbok braised in red wine, mushrooms & parmesan 145
  • Grilled Vietnamese chicken legs w/ asian greens, peanuts, rice & crying tiger dressing 150
  • Grilled hanger steak w/ watercress radish salad, thick cut fries & mustard dressing 160
  • South Indian Yellowtail coconut curry w/ sambals, rice & pappadum 160
  • Roast Kingklip w/ beluga lentils, cauliflower & garam masala burnt butter 170
  • Roast Angel fish w/ sautéed Nicola potatoes, green beans & vin blanc sauce 170
  • Chinese 5 spice hoisin pork belly w/ sweet potato puree, Asian greens & mung sprouts 170
  • Seared Yellowfin Tuna w/ sauteed nicola potatoes, beans & green peppercorn sauce 185
  • Kolhapuri lamb curry w/ sambals, rice & yoghurt flatbreads 195
  • Springbok loin w/ wilted spinach, dauphinoise potatoes & black berry sauce 200

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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