Set menus for the week
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Tuesday
Wednesday
Thursday
Friday
Saturday
Place your order via WhatsApp on 060 738 9117
Bistro à la carte menu
Light
Eat-in garden salad R28
Charred baby gem Caesar salad R35
Beef carpaccio with sprouts, crispy onions, and aioli R62
1L soup served with baguettes R65
Chicken liver pâté served with apricot brioche R65
Main attractions
Curry of the week R75
Served with rice
Vegetable curry R70
Buddah bowl R75
With bulgar wheat, falafel, and lemon youghurt
Jamaican jerk chicken
Half chicken – R70 Full chicken -R140
12 sticky chicken wings R75
Sous vide sirloin R90
With garlic and herb butter
600g pork ribs R145
Basted in EAT-IN BBQ sauce
Side effects
Savoury rice R22
Charred cabbage R35
Slow roasted tomato and parmesan salad R35
Dukkah cauliflower R35
Lyonnaise potato R35
Asian BBQ aubergine with gremolata R40
Tabbouleh salad R48
Sweet disposition
Chocolate brownie with salted caramel R50
Chocolate tiramisu trifle R55
Apple tart Tatin with cinnamon cream R60
3 Cheese board with pickles, preserves, and crackers R145
Serves two
Kids menu
R35 each
Mac 'n Cheese
Spaghetti Bolognese
Cottage Pie
Fish fingers, peas, and mash
Chicken drumsticks, potatoes, and carrots
Dinner menu
WhatsApp your order to 060 378 9117
Collection at HTA School of Culinary Art
128 Braam Fischer Drive, Ferndale, Randburg
Delivery within 15km radius @ R50
Tuesday
R150
Mini ciabatta loaves
Charred cabbage Caesar salad
Harissa yoghurt marinated chicken thighs
Savoury rice, woodfired beetroot with rocket and labneh and Moroccan butternut
“Bonoffee Pie” Banana pain perdu with roasted banana mousse, fermented barley caramel, and passionfruit jelly
Wednesday
R150
Mini baguettes
Charred baby gem lettuce with feta dressing and croutes
12 hour braised beef shin
Asian aubergine with smoked salt and gremolata, pickled cucumber and tabbouleh
“Strawberry shortcake” Yoghurt mouse with strawberries, berry jelly and shortbread
Thursday
R150
Mini country loaf
Rocket salad with slow roasted tomatoes, parmesan, and a sundried tomato vinaigrette
Lightly smoked and slow cook pork belly
Blue chees cream, charred broccoli, smokey apples and barley “risotto”
“Plum crumble” Apple and strawberry compote, with burnt plum butter, compressed plums and spiced streusel
Friday
R185
Apricot brioche
Baba ganoush
Beef carpaccio with sprouts and crispy onions
Sole en Papillote A la meuniere
Fennel dauphinoise, shaved cauliflower ceviche and charred Brussels sprouts with sunflower seed salsa
“Black forest” Chocolate meringue with smoked ganache, berry and beetroot jelly, with a tonka bean Cremeux
Petit fours: Black honeycomb
Saturday
R200
Garlic roll
Sweet potato crisps with a bliltong-spice dip
Port ribs and sticky chicken wings. Add 3 prawns – R45; 250g sirloin (sous vide) – R65
Cabbage and vegetable slaw, potato salad, charred corn and spring onion vinaigrette
‘S’mores Chocolate cruffin with chocolate and coconut crème and torched Swiss meringue
Enquire about our Braai-it-Yourself option
Vegetarian dinner menu
Tuesday
R150
Mini ciabatta loaves
Cabbage Caesar ‘salad’
Felafel with slow roasted pepper and coriander
Savoury rice, woodfired beetroot with rocket and labneh and Moroccan butternut
“Bonoffee Pie” Banana pain perdu with roasted banana mousse, fermented barley caramel, and passionfruit jelly
Wednesday
R150
Mini baguettes
Charred baby gem lettuce with feta dressing and croutes
Roasted cauliflower with dukkah
Asian aubergine with smoked salt and gremolata, pickled cucumber and tabbouleh
“Strawberry shortcake” Yoghurt mouse with strawberries, berry jelly and lemon shortbread
Thursday
R150
Mini country loaf
Rocket salad with slow roasted tomatoes, parmesan, and a sundried tomato vinaigrette
Grilled miso cured tofu
Blue chees cream, charred broccoli, smokey apples and barley “risotto”
“Plum crumble” Apple and strawberry compote, with burnt plum butter, compressed plums and spiced streusel
Friday
R185
Apricot brioche
Baba ganoush
‘Tomato carpaccio’ with prouts and crispy onions
Garlic and herb mushroom en Papillote
Fennel dauphinoise, shaved cauliflower ceviche and charred Brussels sprouts with sunflower seed salsa
“Black forest” Chocolate meringue with smoked ganache, berry and beetroot jelly, with a tonka bean Cremeux
Petit fours: Black honeycomb
Saturday
R200
Garlic roll
Sweet potato crisps with a spiced dip
Butternut steak with red bean koftas
Cabbage and vegetable slaw, potato salad, charred corn and spring onion vinaigrette
‘S’mores Chocolate cruffin with chocolate and coconut crème and torched Swiss meringue