Chicken Shish served on a bed of quinoa, foragers mix salad, celery salsa, roasted butternut squash, hummus and crispy kale, topped with pine nuts, sumac, pomegranate and Eaten Alive kraut, with pomegranate dressing

11.4

BBQ free range chicken shish kebab with southern-fried crispy chicken skin, herb yogurt, pickled red cabbage, cucumber &celery salsa, coriander and sweet chilli mayo

14

Charcoal grilled sirloin steak, pickled cabbage, pickled cucumber, sweet chilli mayo, chilli, sauce crispy onions and fondue sauce.

21

Free range chicken in a creamy garlic butter sauce, made with The Estate Dairy butter. Served on a garlic butter naan, with herb yogurt, crispy onions and coriander

15.5

Lamb Adana served on a bed of quinoa, foragers mix salad, celery salsa, roasted butternut squash, hummus and crispy kale, topped with pine nuts, sumac, pomegranate and Eaten Alive kraut, with pomegranate dressing

11.4

Spice-roasted aubergine with relish, peanut pesto, vegan mayo and foragers mix. For every vegan kebab sold, we plant a tree!

13

Ras El Hanout spiced lamb served with sumac onions, heritage tomatoes and cucumber, chilli sauce, garlic mayo and finished with Gundillas peppers

16.2

Charcoal grilled free range chicken shish and lamb Adana with pickled red cabbage, chilli sauce, garlic mayo and mesclun leaves

16.5

Roasted Aubergine served on a bed of quinoa, foragers mix salad, celery salsa, roasted butternut squash, hummus and crispy kale, topped with pine nuts, sumac, pomegranate and Eaten Alive kraut, with pomegranate dressing

11.4

Our signature paneer on a bed of fresh beetroot & coconut puree with sweet pickles, cucumber & celery salsa, crispy onions, curry mayo and coriander

13.4

Ras El Hanout spiced lamb, glazed in lamb jus with pickled cucumbers, chilli sauce, chimichurri, sweet chilli sauce, double cooked fries, foragers mix and our signature fondue sauce

17