Collect or we’ll deliver in the area free of charge.
Breakfast
Served from 09:00 to 11ish.
| CROISSANT Chocolate Almod Plain | 40 40 35 | |
| TOASTED BANANA BREAD Homemade banana bread, butter | 45 | |
| THE FAMOUS BACON & EGG BUN crispy bacon, scrambled eggs, toasted bun, tomato relish | 65 | |
| BANANA OAT FLAPJACKS With sliced fresh banana and honey (Gluten Free) | 90 | |
| GRANOLA BOWL House granola, yoghurt, berry compote | 60 | |
| AVOCADO SMASH Smashed avocado, coriander, chilli flakes, lemon, toast | 65 | |
| Flapjack Stack Three flapjacks, banana, salted caramel sauce | 85 | |
| SHAKSHUKA Eggs, parmesan, coriander, toast, tomato & red pepper ragoût ⏱ please allow at least 15 min to prepare | 85 | |
| EGGS BENEDICT Two poached eggs, bacon, potato rosti, Hollandaise sauce wild rocket ✦ add mushrooms or spinach | 105 25 | |
| TRADITIONAL ENGLISH BREAKFAST Two eggs, four bacon rashers, pork sausage, sautéed mushrooms half roasted tomato, toast | 110 |
Build Your Own Breakfast
| Jam | Honey | Butter | 10 | Two Scrambled eggs | 20 |
| Poached | Fried egg (each) | 12 | Avocado | Sauteed Mushrooms | 28 |
| Toasted Homemade Health Loaf | 15 | Bacon | Pork Sausage | Spinach | 28 |
| Homemade White Loaf | 15 | Grated Cheddar Cheese | 12 |
Lunch Club
R130 for any item on the menu below and including a glass of house wine, 330ml beer, soft drink, or coffee. Monday to Saturday 12:00 to 16:00
| BEEF AND GUINNESS PIE Served with a side salad | |
| STEAK, EGG & CHIPS 150 g sirloin steak topped with a fried egg and served with a side of hand-cut fries. | |
| FISH & CHIPS 200g beer-battered fillet of fresh hake, served with a side of hand-cut fries. | |
| TOMATO & BASIL RISSOTTO Flavours of Caprese swirled in arborio rice. | |
| AUBERGINE PARMESAN Baked aubergine topped with mozzarella and served with a side salad. | |
| CHICKEN AU POIVRE Panko crumbed chicken breast fillet served with sauteed spinach, hand-cut fries, and our famous Madagascan green peppercorn sauce. | |
| SALMON VODKA PASTA Fresh handmade tagliatelle with smoked salmon cream and vodka sauce. | |
| HAM HOCK & MUSHROOM TAGLIATELLE Smoked pulled ham with cream and brown mushrooms. |
Main Menu
Monday to Saturday 11ish till late. Sunday till 16:00
Nibbles
| MARINATED OLIVES | 50 |
| BRASS POTATO SKINS Deep-fried to perfection with salsa rossa and crème Fraiche. | 50 |
| GARLIC & FETA FLATBREAD Wood-fired flatbread with feta and herbs. | 55 |
Chef’s Favourite Pizza or Create Your Own
| BASIC MARGHERITA Passata sauce with mozzarella and herbs. | 100 | |
| THE CLASSIC BRASS bacon | chilli | avocado | rocket | 140 | |
| SPINACH & FETA spinach | feta | olives | caramelised onion | 140 | |
| SALAMI salami | bell pepper | fresh basil | 140 | |
| 3 CHEESE BIANCO feta | blue cheese | mushrooms | caramelised onion | 140 | |
| MARGHERITA WITH ANY FOUR TOPPINGS | 140 | |
| AVAILABLE TOPPINGS: Anchovies, Artichokes, Asparagus, Avocado, Baby Spinach, Bacon, Banana, Blue Cheese, Cajun Chicken, Caramelized Onion, Capers, Chilli, Extra Mozzarella, Feta, Fresh Tomato, Garlic, Ham, Mushrooms, NY-Style Pepperoni, Olives, Peppadews, Peppers, Pineapple, Rocket, Salami, Smoked Ham Shoulder, Sundried Tomatoes. | ||
| Gluten-Free Bases are NO EXTRA CHARGE! |
Entrée
| MOULES MARINIÈRES Six West Coast Mussels in a mussel velouté served with a rustic toasted baguette. | 62 | |
| THE BRASSERIE MUSHROOM RISOTTO Served on a bed of blanched spinach and sprinkled with parmesan. | 72 | |
| CREAMY CHICKEN LIVERS Served with red onions a hint of chili and a rustic baguette. | 78 | |
| CAPRESE SALAD Bocconcini, sliced English tomatoes and basil pesto. | 78 | |
| GARLIC & CHILI PRAWNS Six medium prawns pan-fried in garlic & chili butter sprinkled with parsley and served with toasted ciabatta. | 90 | |
| LEMONY SQUID 200 grams of grilled squid in a bed of mixed leaves with garlic chili and lemon. | 128 | |
| BACON CAESAR SALAD Bacon lardons and a soft-boiled egg on a bed of cos lettuce served with anchovies and anchovy dressing and garlic croutons. | 132 |
MAINS
| THE BRASS TAGLIATELLE CARBONARA Pancetta lardons in the traditional egg and thyme sauce. | 158 |
| PASTA GAMBERO Prawns in a Pomodoro sauce with chilli and garlic on a bed of tagliatelle garnished with cherry tomatoes and rocket | 196 |
| JACK BLACK BATTERED HAKE Served with hand-cut fries and tartar sauce. | 148 |
| AUBERGINE PARMESAN Creamy wood-fired eggplant topped with white sauce and parmesan served with side salad. | 160 |
| WOOD-FIRED LASAGNE Sheets of home-made pasta with a beef ragu and side French salad. | 160 |
| CUISSE de POULET FARCIE Mozzarella filled chicken thighs served with green beans, baby potatoes, mushroom puree and chicken jus. | 168 |
| BACON & CHEESE BURGER 200 Gram beef patty or Panko-crumbed chicken breast served with bacon and cheese, garnish and hand-cut fries. | 148 |
| PORK BELLY Served with caramelised apple puree, green beans, fondant potatoes and red wine jus. | 178 |
| 300G SIRLOIN BEARNAISE Served with our house Béarnaise, frites and a side salad. | 228 |
| 200G BEEF FILLET au POIVRE Served with Madagascan green peppercorn sauce, wilted spinach and hand-cut fries. | 256 |
BUTCHERS CUT
| Ask your server about our chef’s chosen steak cut served with sauces and sides listed below. Madagascan Green Peppercorn , Béarnaise , Mushroom sauce Spinach, Side Salad, Mash Potatoes, Frites, Potato Skins Veg Medley | SQ 30 35 40 |
DESSERT
| CROISSANT PUDDING Our twist on the traditional bread pudding served with crème Anglaise | 62 |
| CHOCOLATE MOUSSE CAKE Served with fresh berries and a mixed berry coulis. | 68 |
| CRÈME BRÛLÉE French-style made with real vanilla pods. | 68 |
| The Brasserie Cheesecake Rich baked cheesecake drizzled with a berry coulis. | 72 |
| TRIO of SORBET 3 scoops of fresh, homemade sorbet | 58 |
