March 21st


Starters Zar

  • Cauliflower soup w/ blue cheese & 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
  • Crisp sweetbreads w/ sauce gribiche & watercress & lemon 70
  • Heirloom tomato salad w/ pesto, croutons & goats feta 70
  • Chicory & pear salad w/ pecan nuts & gorgonzola dressing 75
  • Crisp asparagus & parmesan rolls 85
  • Mussels cooked in white wine & cream w/ toasted bread 85
  • Fresh figs w/ locally cured parma ham, basil & port jelly 85
  • Bruschetta w/ locally cured coppa, confit garlic, roast spring onions & ricotta cheese 85
  • Seared Tuna noodle salad w/ avocado & sun dried tomato dressing 95
  • Seared chilli squid w/ aubergine puree, roast peppers, pesto & parma ham 95
  • Twice cooked cajun Lamb Ribs w/ minted yoghurt dressing 95


  • Roast Mushrooms stuffed w/ goats cheese, spinach, roast cherry tomatoes & parsley olive crumbs. 130
  • Roast aubergine layered w/ basil tomato ragout, spinach & goats feta w/ balsamic caramel 130
  • Roasted marinated chicken breast w/ butternut dauphinoise, long stem broccoli & coronation sauce 145
  • Fresh pappadelle w/ rabbit braised in white wine, peas & parmesan 145
  • Grilled Vietnamese chicken legs w/ asian greens, rice & crying tiger dressing 150
  • Grilled hanger steak w/ Japanese pickled oyster mushrooms, tahini dressing & thick cut fries 160
  • South Indian Yelowtail coconut curry w/ sambals, rice & pappadum 160
  • Chinese 5 spice sticky hoisin Pork belly w/ sweet potato puree, asian greens & mung sprouts 170
  • Roast Kingklip w/ asian greens, rice & ginger-soy-spring onion dressing 170
  • Seared yellowfin Tuna w/ sauteed nicola potatoes, dune spinach & sauce vierge 185
  • Slow braised Nguni Beef in red wine w/ mash, sauteed baby onions, carrots & crispy bacon 185
  • Grilled Ostrich w/ long stem broccoli, potato rosti & green peppercorn sauce 200
  • Proper Karoo mutton loin w/ rosemary nicola potatoes, green beans & roast garlic 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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