Madiba

Madiba

Restaurant Menu


starters

Durban Samoosas (lightly curried vegetables in a pastry
triangle served with mango archaar) 10

Mom’s Wild Salmon Cake (with black caviar, Cross &
Blackwell peri-peri mayo) 10

Kerrie Vis (pickled I&J fish cutlets served cold with
warm pumpkin fritters) 12

Isopho – Cape Seafood Soup (traditional Cape Town
style with saffron and herbs) 12

Organic Chicken Livers Peri-Peri (flash sautéed with
chilies and onion and served with toast) 12

Calamari (grilled & lightly sautéed with olive oil, lemon,
parsley, garlic & white wine) 14

Safari Platter (biltong & droewors [cured, salted and dried
beef tenderloin] served with dried fruit & mixed salted nuts) 14

Farm-Raised Ostrich Carpaccio (raw, paper thin slices
served with marinated sweet peppers, olive oil & fresh herbs) 15

Tristan Lobster Tail (imported from the Tristan Islands
400 miles west of Cape Town, and served with

seasonal vegetables and peach nectar sauce) 16


salads

Traditional Salad (tomato, egg & onions with
chive dressing & fresh herbs) 7

Greek Salad (made famous by South Africans) 8

Beet Salad (with red onions and mint) 8

Shebeen Salad (chef’s choice) 10


main course

Seasonal Vegetable Platter (ask server for details) 14

Yebo Burger & Chips (with Mary Rose peri-peri,
shitakes, caramelized onions, and baby greens) 14

Fish Parcel (deep fried I & J hake filet,
calamari & slap chips [fries] served with salt & vinegar) 16

Bobotie (traditional cape malay, curried mince bake with
egg custard topping – served with yellow rice and
raisins and a selection of sambals) 17

Breyani (rice and lentil stew with a boiled egg and a selection of sambals)
veg. 14 organic chicken 16 halal mutton 18 seafood 20

Pap & Boerewors (traditional beef tenderloin sausage
served with tomato and onion gravy) 17

Prawns Peri-Peri (sautéed Mozambique-style prawns
served with yellow rice and salad) 22

Durban Bunny Chow (a saucy curry served in a
quarter loaf of bread and a selection of sambals)
veg. 14 organic chicken 16 halal mutton 18

Baby Back Ribs (char-grilled, basted with
monkey gland sauce, served with slapchips or yellow rice) 20

Potie Bredie (slow-cooked stew of the day served in a
traditional South African three-legged cast iron pot) 22

I & J Sea Harvest Cape Capensis (our catch of the day,
head-off tail-on, prepared to the chef’s liking) 24

Char-Grilled Steak (chef’s cut and preparation choice) 24


side orders

Mielie (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.



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