a’ la carte

Tonight is your symphony! Let us assist you in composing your meal. Choose your favourite dishes from The Opener, Follow through with the Main performance And conclude with the Grand Finale Or Let us conduct you with one of our Set Menus

The Opener
(V)Mediterranean Mezze Platter – Serves 2 R165
Our dips are prepared daily from scratch in our kitchen: seasonal hummus, labane, tzatziki, baba ganoush, marinated aubergines, marinated olives, and pickles. Served with schoog (spicy hot paste), za’atar toasted pita bread and homemade mini ciabatta loaf
(V) Homemade Green Pea Falafel Balls R85
Served with seasonal hummus, tahini, schoog, Greek salad and za’atar toasted pita bread
(V) Spanakopita R80
Phyllo pastry filled with feta cheese, blanched spinach, on top of crisp green leaves with tzatziki sauce
(V) Mushroom Arancini R80
Golden brown fried risotto balls, filled with mushroom and mozzarella cheese, served on top of marinara sauce, dusted with parmesan cheese, sprinkled with Italian parsley
(V) Roasted Cauliflower with Green Tahini R95
Fresh cauliflower roasted with lemongrass and virgin olive oil, served on green tahini, with pickles and green peas
(V) Masbacha R90
Homemade hummus topped with tahini, caramelised onion, wild mushrooms and chickpeas, served with za’atar toasted pita bread
North-African Aromatic Chicken Wings R90
Served with chilli & lime aioli, spicy fresh pineapple match sticks and red cabbage slaw
Three Spicy Moroccan Cigars R95
Lamb mince wrapped in a crispy Moroccan-style pastry, served on a bed of green leaves, accompanied by herbed tahini sauce
(V) Vegan or Vegetarian Moussaka R95
Layered aubergine, with melted mozzarella cheese, (vegan mozzarella cheese also available) baked in tomato & herb sauce, topped with béchamel sauce, garnished with fresh basil leaves
Carnivore option with lamb mince R135

The Main Performance
(V) Homemade Green Pea and Chickpea Falafel Balls R145
Bed of beetroot hummus topped with roasted root vegetables, crunchy baby leaves and diced homemade pickles.
Served with green pea and chickpea falafel balls, fried halloumi and za’atar pita bread
(Gluten free pita available on request. Fried tofu available as a vegan option)
(V)Roasted Cauliflower Pasta R135
Served with toasted pecan nuts, lemon, garlic and fresh parsley. Vegetarian option: dusted with parmesan cheese. Vegan option: coconut mozzarella cheese (Add R20 for gluten-free pasta)
Carnivore Masbacha R165
Hummus and tahini topped with chickpeas, onions and crispy spiced lamb shawarma, served with schoog, pita za’atar and pickles
Cape Malay Coconut Mussels Starter size R98 Main size R190
Served with mini-loaf ciabatta and burnt lemon. The way the locals have made it for many generations
Six Mozambican King Prawns R215
Delivered daily from Mozambique to Cape Town – served with crispy onions, baby corn salsa, coriander pesto and labane cheese, accompanied by skinny garlic parmesan fries (add extra king prawns for R35 per prawn)
Moroccan Fish R175
Spicy fish made in a slow-cooked flavoured salsa base stew, with chickpeas, ginger, chillies, coriander and black olives, served with aromatic couscous
Braised Beef Short Rib (450g) R235
Slow-cooked in our chef’s signature sauce, resulting in meat that falls off the bone, served with pickled veg and skinny garlic parmesan fries
Dukkah Spiced Roast Lamb Riblets (450g) R195
This Greek island recipe is guaranteed to leave you with a taste for more, served with Greek yogurt and mint on top of sumac fried baby potatoes
Moroccan Lamb Shank (350g) R235
Tender, slow-cooked shank served with herbed pomme puree and oven roasted root veg
Moroccan Lamb Tagine R185
Cooked in our chef’s special spice blend topped with fresh greens, tomato & red onion salsa, served with fragrant rice
Make a Lafa R230
Compose your own meal by adding any 3 of the following fillings:
OR Chicken shawarma mixed in North-African spices
OR Lamb shawarma
OR Fried haloumi
OR Fried tofu (v)
OR Marinated aubergines (v)
OR Green pea and chickpea falafel (v)
OR Masbacha (Hummus and tahini topped with mushrooms and caramelized onions) (v)
Served with 2 flat lafa breads, pickled veg and a baby leaf salad with cherry tomatoes.

Seat for 2
(V)Cheese Platter – Serves 2 R260
Specialty cheese of limited production from our cheesemonger, caramelised nut brie, Prince Albert
Gruyère, gorgonzola, and smoked rolled goats’ cheese, served with beetroot & star anise chutney,
homemade mini ciabatta loaf and preserved gingered pineapple
Meat Platter – Serves 2 R299
Moroccan cigars, chicken and beef skewers, lamb mince kebabs, served with tahini, schoog, roasted tomato, pickled veg and skinny garlic parmesan fries, garnished with jalapeno bottlecaps
Ribs and Wings Platter – Serves 2 R299
Lamb riblets, beef short ribs, chicken wings, served with skinny garlic parmesan fries, schoog, pickles veg and jalapeno bottlecaps.
Seafood Platter – Serves 2 R299
Moroccan fish, coconut mussels, spicy grilled calamari, chilli lime prawns, served with chilli & lime aioli, toasted za’atar pita and skinny garlic parmesan fries

Encore R35
 Sumac fried baby potatoes
 Oven-roasted root veg
 Aromatic Moroccan couscous
 Savoury basmati rice
 Skinny garlic parmesan fries
 Fresh Greek salad with kalamata and green olives, feta cheese, cherry tomato, cucumber & baby leaves

The Grand Finale R65
 Halva infused crème Brûlée, served with rose & lemon biscotti
 Vanilla ice-cream topped with dark chocolate sauce and our own dulce de leche
 Coconut panna cotta (vegan/GF)
 Dark chocolate brownies (vegan/GF) served with vanilla pod ice cream or vegan sorbet
 Churros dusted in cinnamon sugar, drizzled with chocolate cardamom sauce served with a scoop of pistachio ice cream

Dessert Platter R160
A combination of:
 Halva infused crème brûlée
 Vanilla ice cream topped with dark chocolate sauce and dulce de leche
 Churros dusted in cinnamon sugar, drizzled with chocolate cardamom sauce served with a scoop of pistachio ice
cream
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SET MENUS AVAILABLE EVERY NIGHT (NO NEED TO PRE-ORDER) 

Mediterranean Skewers R295
The Opener
Mediterranean Mezè Platter – hummus, labane, baba ganoush, marinated aubergines, and pickles.
Served with schoog (spicy hot paste) and za’atar pita bread
You can add falafel balls and spanakopita to your mezè platter for R40 per person
Main Performance
Shishlick – Mediterranean skewers grilled to perfection on an open flame, centrally plated with mixed salad and sumac fried baby potatoes
2 skewers per person – 150g each (1 rump & 1 chicken)
Rump – prime rump cooked on open flame, served with salsa verde
Chicken – free range chicken breast served with sun-dried tomato chermoula
To upgrade the rump option to beef fillet, add R40 per person
Grand Finale
A combination of:
 Halva infused crème brûlée
 Vanilla ice cream topped with dark chocolate sauce and dulce de leche
 Churros, cinnamon sugar and chocolate cardamom sauce

Vegan Set Menu – Give Peas a Chance R275
The Opener
Hummus Masbacha – Homemade hummus topped with tahini, crispy onion, mushrooms and chickpeas.
Served with 2 falafel balls and 2 oven baked spanakopita filled with blanched spinach and almond cheese, with za’atar toasted pita bread on the side (GF pita available on request)
Main Performance
Vegan Moussaka – Layered aubergine, with stewed lentils and melted vegan coconut mozzarella cheese, baked in marinara sauce, garnished with fresh basil leaves
Or
Roasted cauliflower pasta – Served with toasted pecan nuts, lemon, garlic and fresh parsley.
Vegetarian option: dusted with parmesan cheese. Vegan option: coconut mozzarella cheese
(Add R20 for gluten-free pasta)
Grand Finale
Vegan rose panna cotta and dark chocolate brownies (vegan & gluten-free)

Structured Menu “A” Lady Gaga R350
The Opener
Homemade falafel and spanakopita with tzatziki, tahini and za’atar toasted pita bread
Main Performance (choose one of the following individually plated dishes)
All mains are served with oven-roasted root vegetables
250g Beef Sirloin served with a truffle and black pepper cream sauce, topped with wild mushrooms
Chicken Harissa deboned chicken thighs, slow baked in a homemade harissa sauce with roasted mixed baby vegetables, served on a bed of fragrant rice
Grilled Line fish with a savoury lemon & herb cream, served over sumac fried baby potatoes, topped with fresh fennel and red onion salsa
Moroccan Lamb Tagine cooked in our chef’s special spice blend topped with fresh greens, fresh tomato and red onion salsa, served with fragrant rice
Vegan Moussaka – Layered aubergine, with stewed lentils, melted vegan coconut mozzarella cheese and baked in marinara sauce, garnished with fresh basil leaves
Vegetarian Moussaka – Layered aubergine, with stewed lentils and melted mozzarella cheese, baked in marinara sauce, topped with béchamel sauce, garnished with fresh basil leaves.
The Grand Finale
Dessert Platter that includes all the following:
 Halva infused crème brûlée
 Vanilla ice-cream topped with dark chocolate sauce and dulce de leche
 Churros, cinnamon sugar and chocolate cardamom sauce

Structured Menu “B” Madonna R420
The Opener
A centrally plated mixed platter consisting of:
North-African Chicken Wings, spiced fried calamari and mushroom Arancini golden brown fried risotto balls, filled with mushroom and mozzarella cheese, served with chilli & lime aioli and marinara sauce.
The Main Performance (choose one of the following individually plated dishes)
Mains are served with oven roasted root vegetables
300g Beef Fillet Served with tricolour crushed baby potatoes with feta, sun-dried tomato and salsa verde, topped with spicy crumbed jalapenos
OR
Fragrant Deboned Chicken Thigh Tagine – classic Moroccan dish. Slow cooked with aromatic spices,
caramelised preserved lemons, olives and onions, served on fragrant couscous
OR
Grilled Line Fish & Prawns, with a savoury lemon & herb cream, served over sumac fried baby potatoes, topped with 2 grilled king prawns, fresh fennel and red onion salsa
OR
Moroccan Lamb Shank (350g) tender, slow cooked shank served with herbed pomme purée
Vegan Moussaka – Layered aubergine, with stewed lentils and melted vegan coconut mozzarella cheese, baked in marinara sauce, garnished with fresh basil leaves
Vegetarian Moussaka – Layered aubergine, with stewed lentils and melted mozzarella cheese, baked in marinara sauce, topped with béchamel sauce, garnished with fresh basil leaves
The Grand Finale
Dessert Platter that includes all the following:
 Halva infused crème brûlée
 Vanilla ice-cream topped with dark chocolate sauce and dulce de leche
 Dark chocolate brownies

Mediterranean Feast R495
We will spoil your whole table (essential!) with the best dishes the Mediterranean has to offer, and we will keep it coming throughout the evening.
As close as you can get to the Mediterranean Sea without getting wet.
All the following dishes are included.

Best of Lebanon – hummus masbacha, labane, baba ganoush, marinated aubergines and schoog (spicy hot paste). Served with za’atar toasted pita bread.
Best of Greece – Spanakopita, falafel, tahini, tzatziki and marinated olives
Best of Cyprus – Grilled prawns, paprika-spiced calamari and coconut mussels served with mini ciabatta loaf and burnt lemon
Best of Morocco – Moroccan spicy cigars, dukkha-spiced roast lamb riblets, harissa-spiced chicken breast skewer and a beef skewer drizzled with salsa verde
Served with oven-roasted root veg, Romesco sauce and pickled vegetables
Dolce – The best of Stardust
A combination of:
 Halva infused crème brûlée
 Chocolate brownies
 Vanilla ice-cream topped with dark chocolate sauce and dulce de leche
 Churros, cinnamon sugar and chocolate cardamom sauce