January 17th

Dinner

Starters Zar

  • Cauliflower soup w/ blue cheese & croutons 55
  • Watermelon salad w/ feta, olives & mint 60
  • 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
  • Chicory leaf salad w/ gorgonzola dressing & toasted pecan nuts 70
  • Grilled Ox Tongue w/ watercress, salsa verde, pickled beetroot & horseradish 75
  • Crisp asparagus & parmesan rolls 85
  • Seared chilli squid w/ aubergine puree, roast peppers, pesto & Parma ham 85
  • Seared tuna noodle salad w/ avocado & sun dried tomato dressing 85
  • Bruschetta w/ locally cured coppa, confit garlic, roast spring onions & goats feta 85
  • Twice cooked cajun lamb ribs w/ yoghurt mint dressing 85

Mains

  • Roasted butternut & gorgonzola suppli on spinach puree w/ burnt sage butter& parmesan 120
  • Lentil coconut curry w/ roasted butternut, sweet potato, coriander & grilled halloumi 120
  • Roast marinated Chicken breast w/ thyme potato cake, pea puree & tarragon caper dressing 130
  • Grilled Vietnamese chicken legs w/ chilli Asian greens, rice & crying tiger dressing 140
  • 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 soya spring onion dressing 160
  • South Indian yellowtail coconut curry w/ rice, sambals & papadum 160
  • Chinese 5 spice sticky hoisin pork belly w/ sweet potato puree, Asian greens & mung sprouts 165
  • Roast Kingklip w/ nicola potatoes, green beans & truffle sauce vin blanc 170
  • Roast pork shoulder w/ braised red cabbage, roast potatoes, apple compote & cumberland sauce 175
  • Seared yellowfin Tuna w/ sauteed nicola potatoes, fennel, lemons & capers 185
  • Kolhapuri lamb curry w/ sambals, rice & yoghurt flat bread 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

Indulge in what The Black Sheep does best: great food and great company!

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