Here is a preview of the meals that will be available. Whatsapp me (use button on this page) your name, surname and 'Meals' and I will let you know when we are launching the business.

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                BEEF BULGOGI: R 98 Thin slices of beef minute steaks pan fried with a sweet and sour Bulgarian sauce of roasted sesame seeds and a hint of chilli.
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                BEEF RUMP STEAK: R 112. Super mature rump steak pan fried and then marinated in my beef jus extract..
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                CAJUN CHIBOTIE: R 92. Chicken bobotie with my mix of mild Louisiana spices baked in a roasted paprika custard.
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                CAPE MALAY BOBOTIE: R 98. Beef bobotie with my mix of mild curry flavours baked in a turmeric custard.
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                CAPE MALAY LENBOTIE R 65 . Lentils cooked in my own vegetable stock with mild curry and star aniseed and then baked in the oven.
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                CHICKEN ALFREDO: R 95 Pan fried medallions of chicken fillet in a cheese and ham sauce.
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                CHICKEN FILLET PROVINAL: R 89 Pan fried medallions of chicken fillet marinated in my traditional French Provial sauce.
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                CREAMY CURRY FISH: R 85. Yellowtail medallions are pan fried and then pickled in a spicy, mild, creamy, curry sauce.
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                LEBANESE LAMB CASSEROLE: R 119. Leg of lamb slowly braised in a mix of Lebanese spices, black beans and my own lamb stock.
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                LEG OF LAMB POTJIE: R 119. I use my Grandmas Groenboontjie bredie recipe to make this creamy bredie with a hint of wasabi.
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                MAROCCAN LAMBOTIE: R 119. Lamb bobotie with dried fruit flavours and my lamb extract baked in a roasted sesame seed custard.
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                OSTRICH OLIVES: R 88. Ostrich, brown lentil and mushroom mince wrapped in shoulder bacon.
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                OXTAIL: R 158 Oxtail slowly braised in my rich oxtail extract and red wine.
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                PIQUANT PORK: R 98 . Pork fillets pan fried and marinated in a mustard and pineapple sauce.
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                RUSSIAN STROGANOFF: R 92. Russians made by a local farmer are pan-fried and marinated in my tomato and roasted red pepper sauce.
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                THAI POBOTIE: R 109 Pork bobotie with my combination of mild Thai spices baked in a coconut cream custard..
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                VEGETABLE CASSEROLE: R 65 Twelve types of vegetables braised in my vegetable extract with coconut cream.
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                VENISON RAGOUT: R 139. Venison steak matured for 21 days and then marinated in my special mix of herbs to palliate any wild tastes. I serve it in a venison sauce.
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