Madiba
![Madiba](https://cititour.com/NYC_Restaurants/photos/3823_Madiba1.jpg)
Restaurant Menu
startersDurban Samoosas (lightly curried vegetables in a pastry
triangle served with mango archaar) 10Mom’s Wild Salmon Cake (with black caviar, Cross &
Blackwell peri-peri mayo) 10Kerrie Vis (pickled I&J fish cutlets served cold with
warm pumpkin fritters) 12Isopho – Cape Seafood Soup (traditional Cape Town
style with saffron and herbs) 12Organic Chicken Livers Peri-Peri (flash sautéed with
chilies and onion and served with toast) 12Calamari (grilled & lightly sautéed with olive oil, lemon,
parsley, garlic & white wine) 14Safari Platter (biltong & droewors [cured, salted and dried
beef tenderloin] served with dried fruit & mixed salted nuts) 14Farm-Raised Ostrich Carpaccio (raw, paper thin slices
served with marinated sweet peppers, olive oil & fresh herbs) 15Tristan Lobster Tail (imported from the Tristan Islands
400 miles west of Cape Town, and served withseasonal vegetables and peach nectar sauce) 16
saladsTraditional Salad (tomato, egg & onions with
chive dressing & fresh herbs) 7Greek Salad (made famous by South Africans) 8
Beet Salad (with red onions and mint) 8
Shebeen Salad (chef’s choice) 10
main courseSeasonal Vegetable Platter (ask server for details) 14
Yebo Burger & Chips (with Mary Rose peri-peri,
shitakes, caramelized onions, and baby greens) 14Fish Parcel (deep fried I & J hake filet,
calamari & slap chips [fries] served with salt & vinegar) 16Bobotie (traditional cape malay, curried mince bake with
egg custard topping – served with yellow rice and
raisins and a selection of sambals) 17Breyani (rice and lentil stew with a boiled egg and a selection of sambals)
veg. 14 organic chicken 16 halal mutton 18 seafood 20Pap & Boerewors (traditional beef tenderloin sausage
served with tomato and onion gravy) 17Prawns Peri-Peri (sautéed Mozambique-style prawns
served with yellow rice and salad) 22Durban Bunny Chow (a saucy curry served in a
quarter loaf of bread and a selection of sambals)
veg. 14 organic chicken 16 halal mutton 18Baby Back Ribs (char-grilled, basted with
monkey gland sauce, served with slapchips or yellow rice) 20Potie Bredie (slow-cooked stew of the day served in a
traditional South African three-legged cast iron pot) 22I & J Sea Harvest Cape Capensis (our catch of the day,
head-off tail-on, prepared to the chef’s liking) 24Char-Grilled Steak (chef’s cut and preparation choice) 24
side ordersMielie (corn) in the husk 4
Yellow Rice & Raisins 5
Umngqushu Stambu /Samp 6
South African Cooked Vegetables 6
Garlic Bread 4
Uputhu 5
Slapchips 5
Chakalaka 5
PLEASE NOTE: All menu items and prices are subject to change.