--- STARTERS ---

CHICKEN LIVERS
Pan-seared to enjoy plain or with our famous peri-peri cream sauce.

TRINCHADO
Tender beef fillet cubes smothered in fresh green chilli, tomato, onion and garlic.

BEEF RASHERS
Seasoned with our special BBQ spice.

FRENCH SALAD
Fresh rocket, tomato, red onion, cucumber, avo* and carrot, served on a bed of crisp lettuce.

HALLOUMI CHEESE
Grilled or fried and served with sweet chilli and coriander dipping sauce.

--- MAINS ---
ROASTED BUTTERNUT AND STEAK SALAD
Roasted butternut, red onion, rocket, tomato, feta and avo*. Served on a bed of crisp lettuce, topped with lightly basted beef fillet cubes.

SWEETCORN AND CHICKEN SALAD
Grilled corn, roasted tomato, green beans and toasted almonds on a bed of white and red cabbage, topped with tsatsiki and grilled chicken. With honey mustard dressing on the side.

___________________________________________________
The below dishes are served with a choice of chips, rice, pap and gravy, baked potato or vegetables.

CHICKEN SCHNITZEL
Crumbed and fried to golden perfection.

CHARGRILLED CHICKEN BREAST
Tender and flame-grilled with your choice of peri-peri, sweet chilli and coriander, fresh lemon and herb or BBQ sauce.

RUMP - WITH FAT 250g
Jucy and full of flavour.

HAKE FILLET
Served dry grilled or in fresh lemon butter or battered and deep-fried.

VEG CURRY
Mixed seasonal vegetables prepared in a creamy curry coconut sauce with a hint of garlic.
Served in a potjie pot.


--- DESSERTS ---

ICE CREAM WITH BAR-ONE® SAUCE
2 scoops of vanilla ice cream served in a crispy phyllo pastry basket and drizzled with a rich BAR-ONE® chocolate sauce.

CREME BRULEE
Homemade rich vanilla custard with a caramelised sugar crust.

MALVA PUDDING
A caramelised, sweet traditional South African dessert. Served with custard.

White button mushrooms coated in bread crumbs and Grana Padano cheese shavings and deep-fried. Served with sweet chilli mayo dipping sauce.

Roasted buttery marrow bone, spiced with paprika, black pepper and salt.

Unique to Turn n Tender. A creamy biltong pate, drizzled with extra virgin olive oil.

Thinly sliced succulent rump coated in activated charcoal run, drizzled with extra virgin olive oil, and topped with rocket, Grana Padano cheese shavings and our Signature carpaccio dressing**

Pan-seared to enjoy plain or with our famous peri-peri cream sauce.

Seasoned with our special BBQ spice.

Grilled or fried and served with sweet chilli and coriander dipping sauce.

Coated in a light batter and fried to golden perfection. Served with your choice of tartar or peri-peri sauce.

Served grilled with your choice of fresh lemon butter, sweet chili, and coriander or peri-peri sauce.

Covered in a delectable brandy and garlic butter sauce with a dash of cream.

Prepared in a creamy white wine sauce with a hint of garlic.

Tender beef fillet cubes smothered in fresh green chilli, tomato, onion and garlic.

Prawn meat coated in Marie Rose dressing, served on a bed of avo*.

Braised and slow-cooked with tomato, onion, garlic and celery. Served with a dollop of pap.

Focaccia style-bread topped with grated cheddar and biltong powder, served with cheese and biltong dipping sauce. Serves two.

Grilled corn, roasted tomato, green beans, and toasted almonds on a bed of white and red cabbage, topped with tzatziki. With honey mustard dressing on the side.

Grilled corn, roasted tomato, green beans and toasted almonds on a bed of white and red cabbage, topped with tzatziki and grilled chicken. With honey mustard dressing on the side.

Fresh rocket, tomato, red onion, cucumber, avo*, and carrot, served on a bed of crisp lettuce.

Fresh rocket, tomato, red onion, cucumber, feta and Kalamata olives, served on a bed of crisp lettuce.

Fresh rocket, tomato, red onion, cucumber, avo*, carrot and grated blue cheese. Served on a bed of crisp lettuce with creamy blue cheese dressing on the side.

Roasted butternut, red onion, rocket, tomato, feta and avo*. Served on a bed of crisp lettuce.

Roasted butternut, red onion, rocket, tomato, feta and avo*. Served on a bed of crisp lettuce, topped with lightly basted beef fillet cubes.

Mixed seasonal vegetables prepared in a creamy curry coconut sauce with a hint of garlic. Served in a potjie pot.

Two vegan patties topped with tomato relish, grilled onion, fresh tomato, and pickles.

**Contains soya

Two vegan patties topped with tomato relish, grilled onion, fresh tomato and pickles. Served on a toasted brioche bun.

**Contains soya

"The Meneer" 6000g French trimmed Prime rib, thinly sliced off the bone and finished with coarse salt and burnt butter.

Pair with Pinotage

300g rump of sirloin topped with a mussel, white wine, garlic and cream sauce.
Should you prefer fillet, add R49

Pair with Merlot

300g rump or sirloin topped with melted cheddar and creamy pepper sauce.
Should you prefer fillet, add R49

Pair with Cabernet Sauvignon

500g rib-eye on the bone, topped with flambeed brandy green peppercorn sauce with a touch of cream.

Pair with Shiraz

Succulent cut with just enough fat to enhance the flavour

A unique lean and juicy cut.

Juicy and full of flavour. 250g

Our signature cut of rump with a thick layer of crispy fat.

A prime cut so tender it melts in your mouth.

300g Fillet marinated in our own Chimichurri which consists of onion, red pepper, garlic, chilli, parsley, white wine vinegar, olive oil, and lemon juice.

Rib-eye has fat marbling through the steak making it rich and full of flavour. 300g

700g Steak carved at the table, served with two sides and two sauces.

500g Cut where tender fillet and succulent sirloin are separated by a T-shaped bone.

Marbled with fat, this 500g cut on the bone is both juicy and full of flavour.

This 1kg rib-eye on a long bone is thinly sliced off the bone and finished off with coarse salt and burnt butter.

Slow-cooked, tender, sticky and delicious. Covered in our original Turn 'n Tender basting sauce.

Our own pure beef boerewors. Best served with pap and gravy.

140g succulent and juicy T-bone-style chops.

Our legendary braised oxtail, slow-cooked in red wine until beautifully tender.

Juicy and tender 200g rump or sirloin and our own pure beef boerewors.

Should you prefer fillet, add R49

Juicy and tender 200g rump or sirloin and grilled calamari tubes or fried squid heads.

Should you prefer fillet, add R49

Juicy and tender 200g rump or sirloin and 3 succulent Queen prawns, topped with creamy garlic sauce.

Should you prefer fillet, add R49

Tender, sticky and delicious ribs and succulent, tender half chicken.

Tender, sticky and delicious ribs, and juicy, tender 200g rump or sirloin.

With marrow bones, mushrooms, and port.

Deep-fried or pan-fried.

Finely chopped spinach pan-fried with onion and tomato.

Creamed spinach, butternut, and cabbage.

Spiced with paprika and coarse salt.

Tender and flame-grilled with your choice of peri-peri, sweet chilli and coriander, fresh lemon and herb or BBQ sauce.

Crumbed and fried to golden perfection.
Add a homemade cheese or mushroom sauce R39

Succulent and tender with your choice of peri-peri, fresh lemon and herb, sweet chilli and coriander or BBQ sauce.

Grilled and tender. Served with your choice of fresh lemon butter, sweet chilli and coriander or peri-peri sauce.

Served dry grilled or in fresh lemon butter or battered and deep-fried.

Prepared in a creamy white wine sauce, with a hint of garlic. Recommended with chips.

Enjoy it dry-grilled or with fresh lemon butter.

8 succulent Queen prawns grilled in fresh lemon butter, served over a bed of rice and a side of peri-peri sauce.

Topped with grilled onions and classic pink sauce.

Buttermilk chicken breast coasted in spices, panko bread crumbs and deep fried to golden perfection. Topped with sliced cheddar and sweet chilli mayonnaise.

Topped with sliced cheddar and served with our homemade cheese sauce on the side.

Thinly sliced rump steak, Emmental cheese, rocket, mustard mayo and crispy onion rings. Served on toasted sourdough with a rosemary steak sauce.

Topped with sliced cheddar and crispy bacon.

A golden baked pudding with croissants, topped with almonds and dark chocolate. Served with bourbon custard and vanilla ice cream.

Decadent dark chocolate mousse and chantilly cream, topped with honeycomb chocolate and fresh strawberries.

Homemade rich vanilla custard with a caramelised sugar crust.

Two soft and fluffy crepes, served with a caramelised citrus sauce, fresh orange slices and vanilla ice cream.

3 scoops of vanilla ice cream service in a crispy phyllo pastry basket and drizzled with a rich BAR-ONE® chocolate sauce.

A caramelised, sweet traditional South African dessert. Served with custard.

Light and creamy served on a biscuit crumble and topped with berry compote.

Homemade, sweet and creamy.

Choose a starter & main or main and dessert.

Choose a starter, main and dessert.

Pan-seared to enjoy plain or with our famous peri-peri cream sauce.

Tender beef fillet cubes smothered in fresh green chilli, tomato, onion and garlic.

Roasted butternut soup, with coconut milk swirl. Vegan.

Fresh rocket, tomato, red onion, cucumber, avo* and carrot, served on a bed of crisp lettuce.

*Subject to availability

Grilled or fried and served with sweet chilli and coriander dipping sauce.

Roasted butternut, red onion, rocket, tomato, feta and avo*. Served on a bed of crisp lettuce, topped with lightly basted beef fillet cubes.

*Subject to availability

Grilled corn, roasted tomato, green beans and toasted almonds on a bed of white and red cabbage, topped with tzatziki and grilled chicken. With honey mustard dressing on the side.

Coated in bread crumbs and fried to golden perfection.

Tender and flame-grilled with your choice of peri-peri, fresh lemon and herb, sweet chilli and coriander or BBQ sauce.

Choice of rump (with or without fat) or sirloin.

Served dry grilled or in fresh lemon butter.

Mixed seasonal vegetables prepared in a creamy curry coconut sauce with a hint of garlic. Served in a potjie pot.

2 scoops of vanilla ice cream, drizzled with a rich BAR-ONE® chocolate sauce.

Homemade rich vanilla custard with a caramelised sugar crust.

A caramelised, sweet traditional South African dessert, served with a sweet sticky sauce and vanilla ice cream.

Roasted butternut soup, with coconut milk swirl. Vegan.

Roasted buttery marrow bone, spiced with paprika, black pepper and salt.

White button mushrooms coated in bread crumbs and Grana Padano cheese shavings and deep-fried. Served with sweet chilli mayo dipping sauce.

Pan-seared to enjoy plain or with our famous peri-peri cream sauce.

Seasoned with our special BBQ spice.

Grilled or fried and served with sweet chilli and coriander dipping sauce.

Thinly sliced succulent rump coated in activated charcoal rub, drizzled with extra virgin olive oil, and topped with rocket, Grana Padano cheese shavings and our Signature carpaccio dressing**.

Coated in a light batter and fried to golden perfection. Served with your choice of tartar or peri-peri sauce.

Served grilled with your choice of fresh lemon butter, sweet chilli and coriander or peri-peri sauce.

Covered in a delectable brandy and garlic butter sauce with a dash of cream.

Prepared in a creamy white wine sauce with a hint of garlic.

Tender beef fillet cubes smothered in fresh green chilli, tomato, onion and garlic.

Prawns coated in Marie Rose dressing, served on a bed of avo*.

Grilled corn, roasted tomato, green beans and toasted almonds on a bed of white and red cabbage, topped with tzatziki. With honey mustard dressing on the side.

Fresh rocket, tomato, red onion, cucumber, avo* and carrot, served on a bed of crisp lettuce.

Roasted butternut, red onion, rocket, tomato, feta and avo*. Served on a bed of crisp lettuce.

Fresh rocket, tomato, red onion, cucumber, feta and Kalamata olives, served on a bed of crisp lettuce.

Red onions, walnuts, blue cheese crumbs and fig preserve, served on a bed of crisp lettuce and fresh rocket. With honey mustard dressing on the side

Grilled corn, roasted tomato, green beans and toasted almonds on a bed of white and red cabbage, topped with tzatziki and grilled chicken. With honey mustard dressing on the side.

Fresh rocket, tomato, red onion, cucumber, avo*, carrot and grated blue cheese. Served on a bed of crisp lettuce with creamy blue cheese dressing on the side.

Roasted butternut, red onion, rocket, tomato, feta and avo*.
Served on a bed of crisp lettuce, topped with lightly basted beef fillet cubes.

Falafal patty grilled and topped with egg-free mustard mayo, sautéed mushrooms, crispy onion rings and fresh avo*.

Falafal patty grilled and topped with egg-free mustard mayo, sautéed mushrooms, crispy onion rings and fresh avo*.

Mixed seasonal vegetables prepared in a creamy curry coconut sauce with a hint of garlic. Served in a potjie pot.

A prime cut. Succulent and tender with a strip of fat, that when crispy, packs in the flavour. This cut is best enjoyed as rare as possible.

This signature Turn ‘n Tender cut is from the cap end of the rump. Commonly referred to as Picanha, this succulent steak is covered in a generous layer of crispy fat that enhances its flavour and juices.

A classic cut with a little something extra. Full of flavour with crispy grilled fat that unlocks the legendary flavours.

A unique lean cut. Juicy with no fat, making it a healthy steak choice.

The most legendary of all cuts. Tender and lean, the buttery softness of fillet is best enjoyed rare or medium rare. Best when paired with one of our speciality sauces or toppings for the perfect personalised touch.

A juicy and tender favourite. The smaller tender fillet is separated from a larger succulent sirloin by the T-shaped bone which adds a sweeter flavour. Perfect for those who can’t decide. Have it medium rare for the best flavour.

Rib-eye has fat marbling through the steak and it’s recommended that it’s not cooked less than medium rare. This is to allow the fat marbling to melt and saturate the meat, making it juicy and full of flavour.

600g rib-eye on the bone, topped with herb compound butter and roasted marrow bone

300g rump (with or without fat) or sirloin topped with melted cheddar and creamy pepper sauce. Should you prefer fillet, add R49

300g rump (with or without fat) or sirloin topped with a mussel, white wine, garlic and cream sauce. Should you prefer fillet, add R49

"The Meneer" 600g French trimmed Prime rib, thinly sliced off the bone and finished with coarse salt and burnt butter.

This cut is a tender fillet and succulent sirloin separated by a T-shaped bone

Marbled with fat, this cut on the bone is both juicy and full of flavour.

This succulent cut is dry-aged for 28 days to enhance the tenderness and flavour of the meat.

Rib-eye on a long bone, thinly sliced and finished off with coarse salt and burnt butter.

Our own pure beef boerewors. Best served with pap and gravy

140g succulent and juicy T-bone-style chops.

Our legendary braised oxtail, slow-cooked in red wine until beautifully tender.

Juicy and tender 200g rump (with or without fat) or sirloin and our own pure beef boerewors.

Juicy and tender 200g rump (with or without fat) or sirloin and grilled calamari tubes or fried squid heads.

Juicy and tender 200g rump (with or without fat) or sirloin and 3 succulent Queen prawns, topped with creamy garlic sauce.

Tender, sticky and delicious ribs and succulent, tender half chicken.

Tender, sticky and delicious ribs and juicy, tender 200g rump or sirloin

With marrow bones, mushrooms and port.

Deep-fried or pan-fried.

Finely chopped spinach pan-fried with onion and tomato

Creamed spinach, butternut and cabbage.

Spiced with paprika and coarse salt.

Tender and flame-grilled with your choice of peri-peri, fresh lemon and herb, sweet chilli and coriander or BBQ sauce.

Coated in panko crumbs and fried to golden perfection.

Succulent and tender with your choice of peri-peri, fresh lemon and herb, sweet chilli and coriander or BBQ sauce.

Grilled and tender. Served with your choice of fresh lemon butter, sweet chilli and coriander or peri-peri sauce.

Served dry grilled or in fresh lemon butter or battered and deep-fried.

Prepared in a creamy white wine sauce, with a hint of garlic.

Recommended with chips.

Enjoy it dry grilled or with a fresh lemon butter.

8 succulent Queen prawns grilled in fresh lemon butter, served over a bed of rice and a side of peri-peri sauce.

Topped with grilled onions and classic pink sauce.

Topped with sliced cheddar and served with cheese sauce on the side.

Topped with sliced cheddar and streaky bacon.

Buttermilk chicken breast coated in spices, panko bread crumbs and deep fried to golden perfection. Topped with sliced cheddar and sweet chilli mayonnaise.

Thinly sliced rump steak, Emmental cheese, rocket, mustard mayo and crispy onion rings. Served on toasted sourdough with a rosemary steak sauce.

A golden baked pudding with croissants, topped with almonds and dark chocolate. Served with bourbon custard and vanilla ice cream.

Decadent dark chocolate mousse and chantilly cream, topped with honeycomb chocolate and fresh strawberries.

Homemade rich vanilla custard with a caramelised sugar crust.

3 scoops of vanilla ice cream served in a crispy phyllo pastry basket and drizzled with a rich BAR-ONE® chocolate sauce.

A caramelised, sweet traditional South African dessert. Served with custard.

Light and creamy served on a biscuit crumble and topped with berry compote.

Homemade, sweet and creamy

STARTERS

Chicken Livers : Pan-seared to enjoy plain or with our famous peri-peri cream sauce.

Trinchado : Tender beef fillet cubes smothered in fresh green chilli, tomato, onion and garlic.

Butternut Soup : Roasted butternut soup, with coconut milk swirl. Vegan.

French Salad : Fresh rocket, tomato, red onion, cucumber, avo* and carrot, served on a bed of crisp lettuce. *Subject to availability



MAINS

Roast Butternut and Steak Salad : Roasted butternut, red onion, rocket, tomato, feta and avo*. Served on a bed of crisp lettuce, topped

with lightly basted beef fillet cubes. *Subject to availability

Served with a choice of chips, rice, pap and gravy, baked potato or vegetables.

Chicken Schnitzel : Coated in bread crumbs and fried to golden perfection.

Chargrilled Chicken Breast : Tender and flame-grilled with your choice of peri-peri, fresh lemon and herb, sweet chilli and coriander

or BBQ sauce.

200g Steak : Choice of rump (with or without fat) or sirloin.

Hake Fillet : Served dry grilled or in fresh lemon butter.

Vegetarian Curry : Mixed seasonal vegetables prepared in a creamy curry coconut sauce with a hint of garlic. Served in a

potjie pot.



DESSERTS

Ice cream with BAR-ONE® sauce : 2 scoops of vanilla ice cream, drizzled with a rich BAR-ONE® chocolate sauce.

Homemade Malva Pudding : A caramelised, sweet traditional South African dessert, served with a sweet sticky sauce and vanilla

ice cream

STARTERS

Chicken Livers : Pan-seared to enjoy plain or with our famous peri-peri cream sauce.

Trinchado : Tender beef fillet cubes smothered in fresh green chilli, tomato, onion and garlic.

Butternut Soup : Roasted butternut soup, with coconut milk swirl. Vegan.

French Salad : Fresh rocket, tomato, red onion, cucumber, avo* and carrot, served on a bed of crisp lettuce. *Subject to availability



MAINS

Roast Butternut and Steak Salad : Roasted butternut, red onion, rocket, tomato, feta and avo*. Served on a bed of crisp lettuce, topped

with lightly basted beef fillet cubes. *Subject to availability

Served with a choice of chips, rice, pap and gravy, baked potato or vegetables.

Chicken Schnitzel : Coated in bread crumbs and fried to golden perfection.

Chargrilled Chicken Breast : Tender and flame-grilled with your choice of peri-peri, fresh lemon and herb, sweet chilli and coriander

or BBQ sauce.

200g Steak : Choice of rump (with or without fat) or sirloin.

Hake Fillet : Served dry grilled or in fresh lemon butter.

Vegetarian Curry : Mixed seasonal vegetables prepared in a creamy curry coconut sauce with a hint of garlic. Served in a

potjie pot.



DESSERTS

Ice cream with BAR-ONE® sauce : 2 scoops of vanilla ice cream, drizzled with a rich BAR-ONE® chocolate sauce.

Homemade Malva Pudding : A caramelised, sweet traditional South African dessert, served with a sweet sticky sauce and vanilla

ice cream

Roasted butternut soup, with coconut milk swirl.

Roasted buttery marrow bone, spiced with paprika, black pepper and salt.

White button mushrooms coated in bread crumbs and Grana Padano cheese shavings and deep-fried. Served with sweet chilli mayo dipping sauce.

Pan-seared to enjoy plain or with our famous peri-peri cream sauce.

Seasoned with our special BBQ spice.

Grilled or fried and served with sweet chilli and coriander dipping sauce.

Thinly sliced succulent rump coated in activated charcoal rub, drizzled with extra virgin olive oil, and topped with rocket, Grana Padano cheese shavings and our Signature carpaccio dressing**.

Coated in a light batter and fried to golden perfection. Served with your choice of tartar or peri-peri sauce.

Served grilled with your choice of fresh lemon butter, sweet chilli and coriander or peri-peri sauce.

Covered in a delectable brandy and garlic butter sauce with a dash of cream.

Prepared in a creamy white wine sauce with a hint of garlic.

Tender beef fillet cubes smothered in fresh green chilli, tomato, onion and garlic.

Prawns coated in Marie Rose dressing, served on a bed of avo*.

Grilled corn, roasted tomato, green beans and toasted almonds on a bed of white and red cabbage, topped with tzatziki. With honey mustard dressing on the side.

Fresh rocket, tomato, red onion, cucumber, avo* and carrot, served on a bed of crisp lettuce.

"Roasted butternut, red onion, rocket, tomato, feta and avo*. Served on a bed of crisp lettuce."

Fresh rocket, tomato, red onion, cucumber, feta and Kalamata olives, served on a bed of crisp lettuce.

Red onions, walnuts, blue cheese crumbs and fig preserve, served on a bed of crisp lettuce and fresh rocket. With honey mustard dressing on the side

Grilled corn, roasted tomato, green beans and toasted almonds on a bed of white and red cabbage, topped with tzatziki and grilled chicken. With honey mustard dressing on the side.

"Fresh rocket, tomato, red onion, cucumber, avo*, carrot and grated blue cheese. Served on a bed of crisp lettuce with creamy blue cheese dressing on the side."

"Roasted butternut, red onion, rocket, tomato, feta and avo*. Served on a bed of crisp lettuce, topped with lightly basted beef fillet cubes."

Falafal patty grilled and topped with egg-free mustard mayo, sautéed mushrooms, crispy onion rings and fresh avo*.

Falafal patty grilled and topped with Tzatziki, pickles and fresh tomato. Served on a toasted brioche bun.

Mixed seasonal vegetables prepared in a creamy curry coconut sauce with a hint of garlic. Served in a potjie pot.

A prime cut. Succulent and tender with a strip of fat, that when crispy, packs in the flavour. This cut is best enjoyed as rare as possible.

This signature Turn ‘n Tender cut is from the cap end of the rump. Commonly referred to as Picanha, this succulent steak is covered in a generous layer of crispy fat that enhances its flavour and juices.

A classic cut with a little something extra. Full of flavour with crispy grilled fat that unlocks the legendary flavours.

A unique lean cut. Juicy with no fat, making it a healthy steak choice.

The most legendary of all cuts. Tender and lean, the buttery softness of fillet is best enjoyed rare or medium rare. Best when paired with one of our speciality sauces or toppings for the perfect personalised touch.

A juicy and tender favourite. The smaller tender fillet is separated from a larger succulent sirloin by the T-shaped bone which adds a sweeter flavour. Perfect for those who can’t decide. Have it medium rare for the best flavour.

Rib-eye has fat marbling through the steak and it’s recommended that it’s not cooked less than medium rare. This is to allow the fat marbling to melt and saturate the meat, making it juicy and full of flavour.

"600g rib-eye on the bone, topped with herb compound butter and roasted marrow bone CABERNET SAUVIGNON"

"300g rump (with or without fat) or sirloin topped with melted cheddar and creamy pepper sauce.

SHIRAZ"

"300g rump (with or without fat) or sirloin topped with a mussel, white wine, garlic and cream sauce.

MERLOT"

"The Meneer” 600g French trimmed Prime rib, thinly sliced off the bone and finished with coarse salt and burnt butter.

PINOTAGE"

Succulent cut with just enough fat to enhance the flavour.

A unique lean and juicy cut.

Juicy and full of flavour

Our cut of rump with a thick layer of crispy fat.

A prime cut so tender it melts in your mouth.

Rib-eye has fat marbling through the steak making it rich and full of flavour.

Fillet marinated in our own Chimichurri which consists of onion, red pepper, garlic, chilli, parsley, white wine vinegar, olive oil and lemon juice.

Steak carved at the table, served with two sides and two sauces.

Steak carved at the table, served with two sides and two sauces.

Slow-cooked, tender, sticky and delicious. Covered in our original Turn ‘n Tender basting sauce. Served with a choice of chips, rice, mash potato, pap and gravy, vegetables, baked potato or a side salad.

Our own pure beef boerewors. Best served with pap and gravy.

140g succulent and juicy T-bone-style chops.

Our legendary braised oxtail, slow-cooked in red wine until beautifully tender.

Juicy and tender 200g rump (with or without fat) or sirloin and our own pure beef boerewors

Juicy and tender 200g rump (with or without fat) or sirloin and grilled calamari tubes or fried squid heads.

Juicy and tender 200g rump (with or without fat) or sirloin and 3 succulent Queen prawns, topped with creamy garlic sauce.

Tender, sticky and delicious ribs and succulent, tender half chicken

Tender, sticky and delicious ribs and juicy, tender 200g rump or sirloin.

with a roasted marrow bone

With marrow bones, mushrooms and port.

Deep-fried or pan-fried.

Finely chopped spinach pan-fried with onion and tomato.

Creamed spinach, butternut and cabbage.

Spiced with paprika and coarse salt.

Tender and flame-grilled with your choice of peri-peri, fresh lemon and herb, sweet chilli and coriander or BBQ sauce.

Coated in bread crumbs and fried to golden perfection.

Flam-grilled half deboned Chick, with wing in. With your choice of peri-peir, fresh lemon and herb, sweet chilli and coriander or BBQ sauce.

Tender and flame-grilled with your choice of peri-peri, fresh lemon and herb, sweet chilli and coriander or BBQ sauce.

Succulent and tender with your choice of peri-peri, fresh lemon and herb, sweet chilli and coriander or BBQ sauce.

Grilled and tender. Served with your choice of fresh lemon butter, sweet chilli and coriander or peri-peri sauce.

Served dry grilled or in fresh lemon butter or battered and deep-fried.

Prepared in a creamy white wine sauce, with a hint of garlic. Recommended with chips.

Enjoy it dry grilled or with a fresh lemon butter.

8 succulent Queen prawns grilled in fresh lemon butter, served over a bed of rice and a side of peri-peri sauce.

Topped with grilled onions and classic pink sauce.

Topped with sliced cheddar and served with cheese sauce on the side.

Topped with sliced cheddar and streaky bacon.

Buttermilk chicken breast coated in spices, panko bread crumbs and deep fried to golden perfecti on. Topped with sliced cheddar and sweet chilli mayonnaise.

"Thinly sliced rump steak, Emmental cheese, rocket, mustard mayo and crispy onion rings.

Served on toasted sourdough with a rosemary steak sauce."

Decadent chocolate mousse and chantilly cream, topped with honeycomb chocolate and fresh strawberries.

Scoop of creamy and delectable gelato. Cherry cheesecake or double toffee.

Homemade rich vanilla custard with a caramelised sugar crust.

3 scoops of vanilla ice cream, drizzled with a rich homemade BAR-ONE® chocolate sauce.

3 scoops of vanilla ice cream, drizzled with a rich homemade BAR-ONE® chocolate sauce.

A caramelised, sweet traditional South African dessert, served with a sweet sticky sauce and vanilla ice cream

Light and creamy served on a biscuit crumble and topped with berry compote.

Homemade, sweet and creamy.

Homemade, sweet and creamy.