The Manenberg’s Jazz Cafe Menu

Shop 102 Menu in the early to mid-2000’s:
Ukutya Yokuqala/Starters
CHICKEN SALAD:
Crispy iceberg lettuce, chilled cucumbers, tomatoes, onions and peppers topped with chicken mayonnaise.
R50
SMOKED FILLET BREASTS:
Served with crispy iceberg lettuce, chilled cucumbers, tomatoes, onions and peppers.
R55
PERI – PERI CHICKEN LIVERS:
Served with brown bread.
R35
SPICY CHICKEN WINGS:
Served on a bed of lettuce.
R35
SPANAKOPITA
Feta and spinach wrapped in phylo pastry served with green salad
R35
SHRIMP COCKTAIL
Shrimp in a tangy seafood sauce, served in avacado pear
R35
SNOEK PATE
Served with seedloaf
R40
SALAD NICOISE:
Crispy iceberg lettuce, chilled cucumbers, tomatoes, onions, boiled eggs and peppers topped with anchovies, tuna and olives.
R50
GREEK SALAD:
Crispy fancy lettuce, chilled cucumbers, tomatoes, onions, peppers, feta cheese and olives.
R45
SMOKED SALMON SALAD:
Crispy fancy lettuce, chilled cucumbers, tomatoes, onions, peppers, smoked salmon with mayonnaise sauce.
R55
MAITLAND MARKET:
Crispy fancy lettuce, chilled cucumbers, tomatoes, onions, peppers, croutons and olives.
R45
GREEN SALAD:
Mixture of greens with peppers, tomatoes and onion rings.
R35
DEEP FRIED CALAMARI (125G):
Served with chips and tartar sauce.
R35
GRILLED BLACK TIGER PRAWNS:
Basted with peri-peri sauce and severed with savoury rice.
R55
GARLIC MUSSELS
Mussels in creamy garlic and herb sauce served with bread
R40
HOT POT:
LAMB CURRY
Tender lamb pieces, slowly cooked in a hot curry sauce, served with basmati rice, sambals and chutney
R75
OXSTAIL STEW
Oxtail cooked in hearty gravy, served with basmati rice and veggies
R85
ULUSA NEPAPA:
Traditional African tripe and pap.
R60
BEEF TOMATO BREDIE:
Slow cooked beef in a tomato sauce, served with basmati rice.
R60
BEANS CURRY:
Leg of lamb and sugar beans slowly cooked in a hot curry sauce, served with basmati rice, sambals and chutney.
R60
PASTAS
VEGETABLE LASAGNA:
Filled with a variety of saute` vegetables in a creamy tomato sauce finished with cheese sauce.
R75
SPINACH, SALMON AND RICOTTA CANELLONI:
Poached rolls of ravioli pasta filled with creamy spinach in a tomato sauce topped with salmon, finished with cheese sauce.
R90
FETTUCCINI:
A “no egg pasta” with savoury mince covered with bechamel sauce, finished with cheddar cheese.
R70

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