Drinks & food drink


B
L
A
K
E
S
C
A
P
E
T
O
W
N
Wild Mushr
ooms
……………….
……………….
……….
R45
Saut
éed Engli
sh wild mushrooms, th
yme,
t
oas
t
ed ciabatt
a, caper & herb dressing
House Fishcak
e
……………….
……………….
………….
R50
Cold smok
ed salmon & kingklip fishcak
e, mix
ed
baby leaf salad, house-made t
art
ar sauce
The Ploughman’
s
……………….
……………….
……….
R50
Ham hock t
errine, mature cheddar Puree, Sc
ot
ch egg
London P
articular
……………….
……………….
………
R45
P
ea soup with pork cheek, braised peas
Pr
awn Cock
t
ail
……………….
……………….
…………..
R75
P
oached tiger prawns, avoc
ado puree, cos l
et
tuce,
prawn voule
van
t, Marie R
ose sauce
Beetr
oot, W
alnut and Stilt
on
……………….
………..
R55
.
.
.
.
.
House-made English Stilt
on cream cheese, walnuts,
fresh candy bee
troot, baby leaves, ciabat
t
a waf
er
crisps, s
weet port wine s
yrup
Mains
Whisky Ba
t
t
er Line Fish
……………….
……………..
R115
Duchess pot
at
o chips, mush
y peas, house-made
citrus t
art
ar
Blak
es Shepher
d’
s Pie
……………….
……………….
.
R125
Slow braised lamb shoulder
, carrot, garden peas,
crispy mashed pot
at
oes, th
yme gravy
R
ed Barn Chick
en
……………….
……………….
……..
R105
Baby ne
w pot
at
oes, Swiss chard, rai
nbow c
arrots,
t
arragon cream sauce
Thr
ee Lit
tle Pig
s’
……………….
……………….
…….
R125
Pig in blank
et, pork belly
, house-roas
t
ed gammon,
champ mash, apple puree, sprouts, wholegrain
mus
t
ard gravy
Norwegian Salmon
……………….
……………….
……
R130
Skin-on Norwegian salmon, parsnip puree, charred
leek
s, pickled baby bee
ts, pot
at
o
, chick
en lime
vinaigret
t
e
‘Cr
own’ Pie
……………….
……………….
……………….
..
R85
Goats cheese, t
ender s
t
em broc
coli
, carrot & onion
pie, candy bee
t, wild rock
et, sherry vinegar dressing
.
.
.
.
.
Starters
From The Grill
T
ender
s
t
em Br
occoli
St
eamed with garlic
Rainbow Carr
ots
Citrus & herb vinaigret
t
e
New P
ot
a
t
oes
T
ossed with parsley but
t
er
.
.
Sides
Blakes Menu comprises favourite or traditional
British dishes to which we have added a modern
twist. In most cases we have stayed true to the
original recipes, some of which date as far back as
the 18th century. In other cases we have included
items which simply take us back to yesteryear, or
our childhoods, when, whether living in South
Africa or the British Isles, some of these dishes
were simply a part of life.
Fillet
……………….
……………….
………………
190g
R130
……………….
……………….
………………
275g
R175
Rib E
y
e
……………….
……………….
……………
225g
R105
……………….
……………….
……………
350g
R160
P
ork Chop
……………….
……………….
………..
300g
R105
Mix
ed Grill
……………….
……………….
……………….
R185
Rib E
ye 150g, Lamb Rump 100g, P
ork Loin Chop 150g
Sauces
……………….
……………….
……………….
………
R20
.
.
.
.
Thrice Fried Chip
s
Y
es, c
ook
ed three ways
Mix
ed Leaf Salad
Blak
es Dressing
Cr
eamed P
ot
a
t
oes
Cream, but
t
er
.
.
Abov
e individual portions
……………….
…………..
R20
Fr
ee Rang
e Fried Egg
……………….
……………….
R10
.
Please note that all our ingredients are bought fresh on the day, and therefore from time to time certain dishes or
components may be restricted due to market availability. A 12% gratuity will automatically be added for parties of 8 or more
The Venue
Events

Leave a Reply

Your email address will not be published / Required fields are marked *