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AUTUMN 2021
We are delighted to present our autumn menu. Our focus is on local seasonal produce, and all our dishes are made inhouse. Hope you enjoy, and many thanks for your valued support.
BREAKFAST
Freshly Squeezed Kale, Pear, Guava and Chai Seed Juice (V)(VG) - 40
Fresh Fruit Salad (V)(VG) - 45
Granola, Fruit and Yoghurt Bowl (V)(VG) - 65
Homemade granola, layered with Bulgarian yoghurt, fresh seasonal fruit and local honey
Breakfast Basket - 85
Freshly baked muffin, croissant and toast served with homemade preserves, butter and cheese
Poached Eggs on Smashed Avocado and Feta (VG) (V) - 85
Free range eggs of a bed of smashed avocado and feta with cauliflower and sweet corn fritters
Vegan option without eggs and feta - 75
Italian Eggs Benedict - 85
Poached free range eggs, mozzarella cheese, sliced tomato served on Portobello mushrooms, topped with basil pesto Hollandaise sauce
The following breakfasts are served with homemade preserves and toast:
For the Sparrows - 75
A free-range egg, grilled back bacon, tomato and sautéed mushrooms
Farmer’s Breakfast - 115
Two free-range eggs, grilled back bacon, Boerewors, baked haricot beans, cauliflower fritters and sautéed mushrooms
Olive Terrace Omelette - 95
Fluffy 3 egg free range omelette, filled with your choice of two of the following:
Cheddar cheese • gypsy ham • fresh tomato • sautéed mushrooms • sun dried tomato • caramelised onion
Extra Fillings - 20
CHILDREN’S MENU
Breakfast - 65
Scrambled or fried egg, bacon and toast with grated cheese
Crumbed Chicken Strips - 75
Served with tomato ketchup and potato fries
Ham with Carrot and Cucumber Sticks - 65
With hummus, fruit, cherry tomatoes and cheddar
Margherita Pizza (V) - 75
Mozzarella and cheddar cheese with fresh Napolitano sauce (V)
Fruit Salad and Ice Cream - 45
Ice Cream Sundae - 45
Vanilla ice cream with chocolate and caramel sauce
LIGHT BITES
Italian Eggs Benedict - 85
Poached free range eggs, mozzarella cheese, sliced tomato served on Portobello mushrooms, topped with basil pesto Hollandaise sauce
Tortilla Wraps - 85
• BLT – bacon, lettuce, tomato and avocado
• Veggie – smashed spicy chickpea, avocado, quinoa (V)
• Honey Chicken – honey glazed chicken, rocket, fresh figs and brie
STARTERS
Pear and Butternut Soup (VG) (V) - 70
Local pear and roasted butternut soup
Biltong Pâté - 85
Served with seeded crackers, pickles and chutney
Butterbean, Radish and Quinoa Salad (VG) (V) - 75
With a lemon and herb dressing
Cajun Patagonian Calamari - 85
Lightly spiced and grilled, served with lemon aioli
Springbok Carpaccio and Fig Salad - 85
Slivers of delicately smoked springbok, on a bed of rocket, pecan nuts and fresh figs, drizzled with balsamic reduction and Parmesan shavings
MAINS
Tulbagh Heritage Garden Salad (VG) (V) - 105
Seasonal, local fruit, herbs and vegetables, dressed with our famous vinaigrette
Vegan Buddah Bowl (VG) (V) - 135
Soy Udon noodles, brown lentils, avocado, soya beans, steamed broccoli, rainbow carrots, shredded cabbage, radish and ginger slaw with sesame soy dressing, toasted pumpkin seeds and wasabi
Shiitake Mushroom Risotto (VG)(V) - 115
Traditional Italian recipe with Arborio rice, bursting with flavour
Beef Teriyaki - 125
Tender beef strips, soy sauce, egg noodles, julienne carrots, broccoli, spring onions and cabbage
Grilled Yellowfin Tuna - R155
With green beans, herbed orzo, crispy capers and sauce Iyonnaise
Harissa Chicken Salad - 125
Harissa spiced chicken, baby spinach with tabbouleh salad, toasted pumpkin seeds, cumin and fresh coriander yoghurt dressing
Beer Battered Hake - 105
Deep fried until golden, served with crispy hand cut potato or sweet potato fries and a zesty lemon aioli
Venison Bobotie - 135
Delicately curried game cooked with sultanas and topped with savoury egg custard sprinkled with toasted almonds, served with turmeric rice, fresh salsa, apricot chutney and coriander