February 21st

Dinner

Starters Zar

  • Leek & potato w/ blue cheese & croutons 55
  • Watermelon salad w/ feta, olives & mint 60
  • Chilled tomato consomme w/ tarragon basil & olive tapenade crostini 65
  • Chicory leaf salad w/ gorgonzola & toasted pecan nuts 65
  • Cumin roast carrot salad w/ beetroot, toasted sesame seeds & dill yoghurt dressing 65
  • Crisp sweetbreads w/ sauce grabiche, watercress & lemon 65
  • Pickled beetroot salad w/ soft boiled egg & mustard dressing 65
  • Heirloom tomato salad w/ pesto, croutons & goats feta 70
  • Roast Pork loin w/ capers, anchovies & tuna dressing 70
  • Seared chilli Squid w/ aubergine puree, roasted peppers, pesto & parma ham 85
  • Twice cooked cajun Lamb ribs w/ minted yogurt dressing 85
  • Sweet Melon w/ locally cured parma ham, basil & port jelly 85
  • Crisp Asparagus & paarmesan rolls 85

Mains

  • Lentil coconut curry w/ roast butternut, sweet potato, wilted chard & grilled halloumi 120
  • Roast aubergine layered w/ basil tomato ragout, spinach & goats feta w/ balsamic caramel 120
  • Roast marinated Chicken breast w/ sweetcorn fritters, long stem broccoli & parmesan-basil cream 130
  • Fresh pappardelle w/ rabbit braised in white wine, peas & parmesan 145
  • Grilled hanger steak w/ radish watercress salad, thick cut chips & mustard dressing 155
  • Roast Carpenter fish w/ Asian greens, rice & ginger-soy-spring onion dressing 170
  • South Indian Yellowtail curry w/ sambals, rice & pappadum 160
  • Burmese Pork curry w/ pickled carrot salad, sambals, rice & papadum 165
  • Chinese 5 spice sticky hoisin pork Belly w/ sweep potato puree, asian green & mung sprouts 170
  • Roast Kingklip w/ aubergine puree, sauteed courgettes, red onion salad & olive tapenade 170
  • Moroccan Beef fdlank w/ stuffed with spinach, riccota & walnuts. Harissa & couscous 185
  • Roast Kudu loin w/ sauteed nicola potatoes, green beans & green peppercorn sauce 185
  • Roast Rabbit leg w/ choucroutte, chive sour cream mash & black peppercorn sauce 185

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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