082 564 6096 | 073 379 6924 endria@cafe1904.co.za

Back to Basics:

MAIN DISHES – all served with crispy veggies
Served with choice of potato: baked | wedges | creamy mash


Lamb Shank:

  • Slowly cooked in a red wine sauce | served on a base of creamy mash and fresh young green bean



  • 250gr Medallion – 3 x Thick sliced beef fillet medallions | layered with filled mushroom | brie & roasted jalapeno | port & red wine sauce served with rice | on a bed of whole crispy spinach leaves
  • 250gr Fillet  – served on a bed of crunchy spinach | caramelized onion | roasted beetroot | sweet mustard sauce & creamy mash


Aged Rump Steak:

  •  Served with your choice of potato | crispy onion rings and oven grilled veggies
    200gr –    R130-00
    400gr –    R215-00


Sticky Ribs:

  • Dabbed with chefs secret sauce and a dash of braaisous paprika | Hemel & Aarde Red wine & fruit jellie | Served with baked potatoes or fries
    400gr –    R146-00
    600gr –    R180-00


Chicken ¼:

  • Golden Brown Grilled Thigh-&-drum-In-one…
    treated to a soft nutty spiced taste and done to a succulent perfection.  Served with rice/or potatoes & roasted marrow


  • Chicken breasts stuffed with bacon | brie cheese | Cheddar cheese | sweet chili & spiced to perfection | Served  with basmati rice & spring onion


Lamb chops:

  • 2 thickly cut Lamb Loin chops served with an open garlic mushroom | crispy green beans and carrots & potato of your choice



  • A dish prepared with red wine | spices and sour cream | slow cooked for 6 hours to a traditional gelatin perfection


  • Lightly seasoned Line Fish fillet dipped in batter and deep fried or baked without batter | served with chefs tartar sauce and fresh veggies

South African Bouillabaisse:

  • Fresh fish | mussels | clams and Prawns | Herbed tomato and a little bit of an after burn | served with brochetta


Seafood Platter to share:

  • Mussels | Fried Calamari | Prawns & Hake | served with chips / rice | salad and veggies


King Klip:

  • Pan fried with choice of chips/rice | salad/veggies | tartare / lemon butter sauce

Hake & Calamari:

  • Portion of each –  deep fried | served with flavoured rice or chips | Served with tartare or lemon butter


King Prawns (x 8)

  • Choices of sauce:
  1. Garlic Butter
  2. Chefs sauce
  3. Peri Peri
  4. Lemon Butter


Hollandse (Dutch) Mussel Pot:

  • Whole mussel in shell | on a bed of chopped veggies | herbs & garlic | steamed with a bottle of Overberg wine & fresh cream served with a crispy French loaf

____________________ Meat is a blessing to the carnivore ____________________