18 Oct Jukebox Evening Menu




Jukebox Experience

Bread Board

Freshly baked daily, olive stick, Seeded Bread served with a ramekin of Spanish Romesco, tahini and organic Cape olives from a local boutique farm


Homemade Spanakopita & Falafel Balls & Truffle Mac & Cheese served with humus and sauce Mornay (French cheese sauce)


Mediterranean Mezze Platter

Salads are prepared from scratch daily in our kitchen:  humus, labane, tzatziki, baba ganoush, grilled red peppers, marinated aubergines, feta stuffed peppadews, pickles and Arabic salad. Served with schoog (spicy hot paste) and herbed pita bread


Choose one of the individual 7 choices:


  • Spicy Moroccan Cigars Lamb mince wrapped in a crispy Moroccan style pastry, served on a bed of green leaves, accompanied by Masbacha – homemade hummus topped with tahini, caramelised onion, mushrooms and chickpeas


  • Vegan or Vegetarian Melanzane Layered aubergine, with melted mozzarella cheese, (Vegan mozzarella cheese also available) whole peeled tomatoes and onions, topped with crispy phyllo pastry, garnished with fresh basil leaves, accompanied with Quinoa Tabbouleh salad


  • Cape Malay Coconut Mussels served with charred bread and burnt lemon. The way the locals have made it for many generations. Why change a winning recipe?


  • Moroccan Fish Spicy fish made in a slow cooked flavoured salsa base stew, with chickpeas, ginger, chillies, coriander, black olives, preserved lemon. Served with savoury basmati rice


  • Braised Beef Short Rib Slow cooked for six hours in our chef’s signature sauce, resulting in meat that falls off the bone, served with pickled veg and rosemary & garlic baby potatoes


  • Dukkah Spiced Roast Lamb Riblets This Greek Island recipe is guaranteed to leave you with a taste of “more” and is served with Greek yogurt and mint. Served on a pomme puree


  • Fragrant Deboned Chicken Tagine a classic Moroccan dish. Slow cooked with original spices, preserved lemons and olives. Served on a bed of couscous


As a final round of applause – Dolce

Halva infused Crème Brûlée served with churros, cinnamon sugar and chocolate sauce