All main dishes are served with injera — the traditional bread of the Horn of Africa.
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Download PDF ↓Fava bean cream with tomato, onion and parsley.
Frittata with egg, onion and tomato — spicy or not spicy.
Fluffy eggs with parsley or honey.
Broken flatbread dressed to choice: classic, honey, red or white spriss, butter — with yogurt.
Freshly toasted injera: with clarified butter and berbere, with lentils.
Filled pastries with minced beef or chicken.
Vegetarian pastries with lentils or chard.
Beef or chicken stew with chickpea puree, lentils and salad.
Beef chunks with tomato and spices. Red: with berbere | White: no spice.
Beef chunks with clarified butter and spices. Cooked, raw or rare.
Finely minced beef with clarified butter and mitmita. Cooked, raw or rare.
Red and yellow lentils, salad, shiro (chickpea puree), hamli (chard), alicia (cabbage, beans and potatoes), turnip with carrots.
Injera sautéed with tomato, onion and berbere.
Like Fir Fir, in the egg-free version.
Homemade preparation that changes daily.
Fresh seasonal fruit.
Traditional beer
Robertson. Violets, caramelized fruit, spices and smoky notes. Very long finish.
Western Cape. Ripe cherries, juicy plums and cinnamon. Soft and silky tannins.
Worcester. Award-winning blend: ripe plums, spices and liquorice. Full-bodied, great persistence.
Cape Town. 12 months in barrique. Pepper, pomegranate, dark chocolate. Long, spicy finish.
Robertson. Pineapple, peach, pear, citrus. Fresh, balanced, refined.
Western Cape. Gooseberry, passion fruit, green peppers and tropical fruit.
Western Cape. White peaches, nectarines, elegant acidity. Full-bodied and structured.
Cape Town. Apple, melon, lime. Creamy and persistent. ★ 4 Stars Platter's 2025
Western Cape Sauvignon Blanc Charmat method. Lively, fresh, dry herbs and citrus.
Western Cape Chardonnay + Pinot Noir, 12 months on lees. Pineapple, lime, bread crust.
Western Cape. Pinot Noir + Chardonnay, 12 months on lees. Pomegranate, berries, dry and elegant.