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Menu

The document is a comprehensive menu featuring a variety of breakfast, coffee, beverages, starters, salads, pasta, grills, seafood, and desserts. It includes detailed descriptions and prices for each item, catering to diverse dietary preferences, including vegan options. Additionally, it lists wines and bubbles available for pairing with meals.

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ngubombalenhle48
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14 views5 pages

Menu

The document is a comprehensive menu featuring a variety of breakfast, coffee, beverages, starters, salads, pasta, grills, seafood, and desserts. It includes detailed descriptions and prices for each item, catering to diverse dietary preferences, including vegan options. Additionally, it lists wines and bubbles available for pairing with meals.

Uploaded by

ngubombalenhle48
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

BREAKFAST CHICKEN LIVER BREAKFAST 109

Creamy peri chicken livers, poached eggs,


ITALIAN 139 coriander on ciabatta
2 fried eggs, streaky bacon, Italian pork sausage,
mushrooms, tomatoes, toast AVO ON TOAST vegan option available 99
Whipped avo & lemon ricotta, basil balsamic
MINI BREAKFAST 69 tomatoes, rocket on ciabatta or sourdough
2 fried eggs, streaky bacon, tomatoes, toast
ITALIAN OMELETTE 129
PARMESAN SCRAMBLED EGGS 69 Spinach, ricotta, Parmesan
Scrambled eggs on ciabatta or sourdough,
rocket, Parmesan
BACON, CHEDDAR &
MUSHROOM OMELETTE 139
GREEK SCRAMBLES EGGS 89
Scrambled eggs, spinach, spring onion,
cherry tomatoes, feta on ciabatta or sourdough FRUIT, YOGHURT & GRANOLA 99
Double thick Greek yoghurt,
BACON BENEDICT 119 seasonal fruit, granola
Streaky bacon, poached eggs, hollandaise
on ciabatta toast CHOCOLATE & ORANGE FLAPJACKS 109
Orange, Nutella & cream on flapjacks
SMOKED SALMON &
ZUCCHINI BENEDICT 175
Lemon zucchini fritters, smoked salmon,
poached eggs & hollandaise sauce
CROISSANTS
BOLOGNESE & EGGS ON TOAST 129
Creamy bolognese, touch of chilli, NUTELLA INFUSED CROISSANT 95
poached eggs on ciabatta toast
DUBAI CHOCOLATE CROISSANT 135
HERBED MUSHROOMS ON TOAST 125 Pistachio chocolate butter &
Creamy herbed mushrooms, Parmesan, chocolate mousse
poached eggs on ciabatta
SMOKED SALMON CROISSANT 169
BENEDICT CROISSANT 139
Smoked salmon, dill cream cheese, rocket,
Streaky bacon, poached eggs, avo, balsamic
tomatoes, rocket, hollandaise on a croissant pickled onions

LAMB KOFTA FOLDOVER 139 CYPRIOT CROISSANT 109


Scrambled eggs, lamb kofta, tzatziki, rocket, Scrambled eggs, avo, halloumi, rocket
pickled onions in foldover
ITALIAN CROISSANT 159
GREEK LAMB BREAKFAST 187 Parma ham, mozzarella, Parmesan shavings,
2 fried eggs, lamb sausage, 2 skinny lamb chops, basil pesto, sundried tomato,
mushrooms, grilled halloumi, tomatoes, toast balsamic reduction

Vegetarian with egg


COFFEES Single/Double FRESH JUICES
Decaf +R4 • Almond Milk +R10 All freshly squeezed on order
Espresso 31/36 Orange 57
Americano 38/43 Pineapple 65
Cappuccino 40/45 Orange, Pineapple, Apple, Mint & Ginger 67
Flat White 45 Carrot & Orange 64
Cortado 39/44 Green Apple & Mint 64
Latte 42/47

HOT BEVERAGES OTHER JUICES


Mango 49
Mocha 48 Cranberry 49
Hot Italian Dark Chocolate 46
White Hot Chocolate 45
Dubai Hot Chocolate 75
Milo 45
Matcha Latte 55 SMOOTHIES
Red Cappuccino 44
Tea – Five Roses / English Breakfast / Rooibos / Mixed Berries, Pineapple & Basil 66
Green Tea / Chamomile 33 Pineapple, Strawberry, Mango & Mint 65
Spiced Chai 48 Mixed Berries, Banana, Oats, Dates, Greek Yoghurt 67
Peanut Butter, Banana, Greek Yoghurt & Honey 69
Hazelnut Coffee Freezo 69

ICED COFFEES
Coffee Latte 59 COLD BEVERAGES
Hazelnut 62
Salted Caramel 62 Soda Cans - Coke / Coke Zero / Fanta /
Italian Dark Chocolate 64 Sprite / Créme Soda 33
Home Brewed Ice Tea - Lemon / Peach 36
Bos Ice Tea 39
Appletiser / Grapetiser 49
Spring Mineral Water - Still / Sparkling 33
SHAKES
Vanilla / Strawberry 54
Blueberry Cheesecake 62
Butterscotch & Espresso 67
Dubai Chocolate Pistachio Sauce 95
Spanish Cookie Crunch 69
Pistachio Rose 95
Peppermint Crisp & Dark Chocolate 72
Death by Chocolate 72

[Link]
@modernacafe @[Link]
STARTERS / SMALL PLATES FOCACCIA SANDWICHES
PARMESAN CRUSTED MUSHROOMS 99 CAPRESE 149
Served with a peppadew mayo Buffalo style mozzarella, tomato, pesto

PERI PERI WINGS 109 MELANZANE vegan option available 119


Chicken wings smothered in our peri, garlic & lemon sauce Brinjal, napolitana, mozzarella, basil

CHEESE CROQUETTES 99 BEEF PASTRAMI 149


Parmesan, mozzarella & cheddar croquettes With Edam cheese, wholegrain mustard mayo,
served with a creamy arrabiata sauce gherkins, tomato, rocket

SPANAKOPITA 109 CHICKEN PERI PERI 135


Spinach & feta phyllo parcels With peri mayo, red onion, rocket

PORTUGUESE CHICKEN LIVERS 99 PARMA HAM 159


Sautéed in our peri peri sauce, served with sourdough toast With fior di latte mozzarella, tomato, basil,
rocket, balsamic reduction
CALAMARI 109
Calamari tubes & tentacles deep fried, STEAK SANDWICH 159
served with a smoked paprika tartar sauce Grilled fillet steak strips, caramelized onions,
Emmental cheese shavings, mustard mayo
ITALIAN ANTIPASTO 259
Prosciutto, salami, bocconcini, deep fried artichokes,
Parmesan shavings, olives
TOASTED SANDWICHES
FOCACCIA Served with chips
Garlic, herbs, olive oil vegan 69
Garlic & mozzarella 89 CHICKEN & MAYO 96

DOLMADES 99 BACON & CHEESE 95


Rice, onions and fresh herbs wrapped in vine leaves
& served on Tzatziki CHEESE & TOMATO 84

GREEK MEZZE PLATTER 239


Dolmades, spanakopita, cheese croquettes,
deep fried calamari, olives served with tzatziki, BURGERS
humus & flatbread Served with chips

SMASHED CHEDDAR 139


Double smashed beef patties, cheddar, roast garlic mayo,
SALADS tomato, lettuce
~ with streaky bacon 159
TUSCAN CHICKEN GREENS 129
Chicken, baby marrow, spinach, lettuce, tomato, SHORT RIB BURGER 185
onions in a lemon & herb dressing Double smashed beef patties, pulled short rib,
caramelised onion marmalade, roast garlic mayo, tomato
CALAMARI 139
Deep fried calamari, greens, capers, lemon ricotta LAMB KOFTA 169
Double lamb patties, coriander & chilli yoghurt,
SMOKED SALMON 169 rocket, tomatoes, red onions
Smoked salmon, boiled egg, spinach, greens
HOT HONEY CHICKEN 155
GREEK VILLAGE 129 Crumbed chicken breast, cheese sauce,
Cucumber, tomato, red onion, kalamata olives, feta hot chilli honey, tomato, red onion, lettuce

ZUCHINI & PARMESAN SALAD 139 VEGETARIAN 145


Salad greens, grilled zucchini, basil pesto, lemon, deep fried Falafel patty, halloumi cheese, avo, tzatziki,
halloumi, red onion, radish, cherry tomatoes, Parmesan shavings coriander, lettuce

FLATBREAD FOLDOVERS
MOROCCAN LAMB 159
Slow cooked lamb shoulder, tzatziki, tomato,
pickled onion & rocket

PERI PERI CHICKEN 139


Peri chicken, tomato salsa, pickled onion & coriander

FALAFEL vegan option available 129


Falafel, tzatziki, avo, halloumi and pickled onion

LEMON & HERB CHICKEN 139


Lemon and herbs chicken, rocket and Asian leaves,
pickled onion, tomatoes

SURF & TURF 169


Deep fried squid, grilled fillet strips, garlic aioli,
salad greens, pickled onions Vegetarian with egg
PASTA & RISOTTO PIZZA
Gluten free option +20
MARGHERITA vegan option available +10 135
PESCATORE 219 Tomato, mozzarella, Italian herbs
Calamari & prawns in a rich napolitana sauce,
served with bucatini pasta BACON AVO FETA 179
Bacon, avo, feta, napolitana
CHICKEN & CHORIZO 159
Served with napolitana sauce & a dash of cream QUATRO STAGIONE 189
on bucatini pasta Ham, salami, artichokes, mushrooms, olives, napolitana

SPINACH & RICOTTA TORTELINI 169 SICILIANO 179


Served in a creamy napolitana & pesto sauce White anchovies, capers, olives, napolitana

PASTA SHELLS 167 MELANZANE vegan option available +10 159


Stuffed with Bolognese, ricotta, Parmesan Crumbed brinjal, olives, cherry tomatoes,
& mozzarella, baked in our pizza oven basil pesto, napolitana

CAJUN CHICKEN ALFREDO 159 HOT HONEY CHICKEN 185


Cajun chicken, mushrooms, garlic & onions Chicken, chorizo, feta, mixed peppers,
in a creamy sauce served on pappardelle fermented chilli honey, napolitana

LEMON ZUCCHINI vegan option available 139 PIZZA VEGETERIANA vegan option available 159
Baby marrows, parmesan, lemon, olives & capers, Feta, jalapeño, pepperdew, cherry tomatoes, pesto,
served on pappardelle napolitana, topped with rocket

QUATTRO FORMAGGIO 159 SHORT RIB 189


Four cheese ravioli in a creamy basil pesto sauce Beef short rib, caramelised onion, mixed peppers,
napolitana
TRINCHADO BEEF 167
Beef fillet strips, garlic & peri peri in a creamy sauce, PERI CHICKEN 175
served on pappardelle Chicken, peri peri, jalapeño, coriander, napolitana

PRAWN RISOTTO 187 MEXICANA 179


Prawn risotto cooked in a rich prawn bisque, Beef mince, chipotle, jalapeño, avo, napolitana
butter & a dash of cream
HAWAIIAN 169
Ham, pineapple, Italian herbs, napolitana

GRILLS PRAWN 249


Prawns, napolitana sauce, mozzarella cheese,
STEAKS (served with chips or green veg) peri-peri sauce, coriander & lime
Fillet 250g 275
Sirloin 300g 245 LAMB & CHIMICHURRI 195
T-Bone 500g 315 Slow braised lamb, chimichuri sauce, pickled onion,
cherry tomatoes, mixed herbs, mozarella & garlic
SAUCES 40
Aged Cheddar / Truffled Mushroom / Red Wine Jus /
Rosemary & Peppercorn
SEAFOOD
SKINNI LAMB CHOPS 295
Greek or Moroccan, served with chips or green veg WOODFIRED PRAWNS 295
8 Queen prawns woodfired in the pizza oven basted with
BRAISED BEEF SHORT RIB 295 paprika, garlic, lemon, olive oil, served with chips or green veg
Beef short rib braised low & slow, served on
creamy mash CALAMARI FRITTI 215
Deep fried calamari, garlic aioli, french fries
DEBONED WOODFIRED CHICKEN 255
Deboned spatchcock chicken marinated in NORWEGIAN SALMON 295
Moroccan spices, cooked in the woodfired oven, Fresh Norwegian salmon & prawns, served on
served with chips or green veg a bed of smoked paprika risotto
HALF CHICKEN 159
LINE FISH 259
CHICKEN PARMIGIANA 172 Woodfired fresh line fish, served with chips,
Crumbed chicken, napolitana, mozzarella & salad or green veg
parmesan, served with a side of bucatini pasta
MEDITERRANEAN KINGKLIP 255
BRAISED OXTAIL 255 Woodfired kingklip topped with olives, cherry tomatoes
Oxtail braised with red wine jus with vegetables & onions on a bed of pesto mash
served with creamy polenta
MEDITERRANEAN SEAFOOD PLATTER 495
HOT HONEY PORK RIBS 349 8 Queen prawn, line fish, calamari and squid heads
Pork ribs basted in hot honey bbq sauce served chips & green veg
served with a choice of chips or veg

SURF & TURF 350


300G Sirloin, 3 prawns, served with chips or veg

[Link]
@modernacafe @[Link]
DESSERTS OTHER JUICES
TIRAMISU 89 Mango 49
Cranberry 49
PANNA COTTA 87
Served with mixed berries

DUBAI CHOCOLATE MILLEFOGLIE 129 SMOOTHIES


Pistachio chocolate butter & chocolate mousse
between puff pastry layers Mixed Berries, Pineapple & Basil 66
Pineapple, Strawberry, Mango & Mint 65
BAKLAVA CHEESECAKE 129 Mixed Berries, Banana, Oats, Dates, Greek Yoghurt 67
Peanut Butter, Banana, Greek Yoghurt & Honey 69
Hazelnut Coffee Freezo 69

COFFEES Single/Double
Decaf +R4 • Almond Milk +R10
COLD BEVERAGES
Espresso 31/36
Americano 38/43 Soda Cans - Coke / Coke Zero / Fanta / Sprite / Créme Soda 33
Cappuccino 40/45 Home Brewed Ice Tea - Lemon / Peach 36
Flat White 45 Bos Ice Tea 39
Cortado 39/44 Appletiser / Grapetiser 49
Latte 42/47 Spring Mineral Water - Still / Sparkling 33

BUBBLES
HOT BEVERAGES
WINES

Veuve Clicquot,Yellow Label Brut, Reims 1850


Moët & Chandon, Brut Impérial, Épernay 1650
Mocha 48
Moët & Chandon, Nectar Impérial, Tours-sur-Mar 1850
Hot Italian Dark Chocolate 46
Prosecco, Cinzano D.O.C.,Veneto 475
White Hot Chocolate 45
L’Ormarins, Brut Classique, Elandskloof 475
Dubai Hot Chocolate 75
Krone, Night Nectar, Western Cape 495
Milo 45
Matcha Latte 55
WHITE - DRY
Red Cappuccino 44
Sophie Te’blanche Sauvignon Blanc 65 / 219
Tea – Five Roses / English Breakfast / Rooibos /
Anthonij Rupert Protea Sauvignon Blanc 56 / 189
Green Tea / Chamomile 33
Springfield Life from Stone Sauvignon Blanc 389
Spiced Chai 48
Iona Sauvignon Blanc, Elgin 395
Anura Chardonay, Western Cape 235
Terra del Capo Pinot Grigio, Western Cape 235
ICED COFFEES Cederberg Chenin Blanc, Cederberg 295
Raats Original Chenin, Stellenbosch 435
Coffee Latte 59 Haute Cabriere Reserve Chardonnay, Franschhoek 395
Hazelnut 62 Jordan Barrel Fermented Chardonnay, Stellenbosch 595
Salted Caramel 62
Italian Dark Chocolate 64 WHITE - SEMI SWEET
Nitida Riseling, Durbanville 375
Cederberg Bukettraube, Cederberg 320
Nederberg Stein, Western Cape 65 / 195
SHAKES
ROSÉ
Vanilla / Strawberry 54
Sophie le Rose, Cape South Coast 65 / 219
Blueberry Cheesecake 62
Anthonij Rupert Protea Dry Rosé, Western Cape 56 / 189
Butterscotch & Espresso 67
Black Oystercatcher Rose, Cape Agulhas 295
Dubai Chocolate Pistachio Sauce 95
Nederberg Rosé, Western Cape 195
Spanish Cookie Crunch 69
Pistachio Rose 95
RED
Peppermint Crisp & Dark Chocolate 72
Sophie le Rouge Red Blend, Cape South Coast 65 / 219
Death by Chocolate 72
Anthonij Rupert Protea Merlot, Western Cape 56 / 189
Tokara Cabernet Sauvignon, Stellenbosch 395
Ernie Else Big Easy Cabernet Sauvignon, Stellenbosch 295
FRESH JUICES Warwick First Lady Cabernet Sauvignon, Western Cape 329
All freshly squeezed on order Fat Bastard Shiraz, Robertson 375
Villiera Merlot, Stellenbosch 295
Orange 57 Beyerskloof Pinotage, Western Cape 295
Pineapple 65 Zevenwacht, The Tin Mine Red, Stellenbosch 425
Orange, Pineapple, Apple, Mint & Ginger 67 Anthonij Rupert Optima, Franschhoek 595
Carrot & Orange 64 Hermanuspieterfontein Kleinboet, Sondagskloof 575
Green Apple & Mint 64 The Chocolate Block, Swartland 650

Common questions

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Maintaining quality and consistency across a diverse menu, such as the one described, involves challenges like ingredient variability, chef training, and service consistency. Diverse dishes require a wide range of fresh, high-quality ingredients, the sourcing of which can be complex, especially for seasonal or exotic items. Consistent training is necessary to ensure all chefs can replicate dishes to standard. In addition, variance in portion size and cooking techniques can affect customer experience, necessitating stringent quality control and regular staff skill assessments .

The SMOKED SALMON & ZUCCHINI BENEDICT offers a combination of the smoky, savory flavor of the salmon complemented by the fresh, lemony zest of zucchini fritters. The hollandaise sauce adds a tangy, buttery richness to the dish. Meanwhile, the HERBED MUSHROOMS ON TOAST presents creamy herbed mushrooms enriched with Parmesan, offering an earthy and cheesy profile. The poached eggs on both dishes introduce a unifying richness, although the overall seasoning and acidity level differ significantly, highlighting the diversity in savory breakfast options .

The DUBAI CHOCOLATE CROISSANT employs techniques like chocolate infusion and mousse preparation. The pistachio chocolate butter enriches the croissant with nutty and chocolatey flavors, while the chocolate mousse adds a creamy texture and depth. These techniques combine to enhance the overall richness and luxuriousness of the dish, appealing to those seeking an indulgent, high-flavor experience .

The GREEK LAMB BREAKFAST is rich in protein due to the inclusion of lamb sausage, lamb chops, and eggs, providing substantial energy and supporting muscle maintenance. The grilled halloumi and tomatoes add calcium and vitamins, respectively. However, it may be higher in fat content. In contrast, the FRUIT, YOGHURT & GRANOLA option offers a balance of carbohydrates, fiber, and protein, with lower fat content and higher vitamins and minerals from the fruits. It may be more suitable for those seeking a lighter, more vitamin-rich meal .

The LEMON & HERB CHICKEN FLATBREAD FOLDOVER features grilled chicken, which is a good source of lean protein. The addition of lemon and herbs can promote antioxidant intake and aid in digestion. However, the foldover's full nutritional impact depends on portion sizes and the quantity of condiments used, such as potentially high-fat sauces. Overall, it provides a balanced meal option when consumed in moderation, focusing on protein and fresh greens .

The PESCATORE and MEDITERRANEAN SEAFOOD PLATTER contain seafood items like calamari, prawns, and line fish, which have significant environmental implications depending on sourcing practices. Overfishing and bycatch can lead to ecosystem imbalance and depletion of marine stocks. Sustainable practices such as following quotas, supporting aquaculture, or choosing certified sustainable sources can mitigate these effects and promote environmental responsibility. Therefore, sourcing decisions largely determine the sustainability of offering such seafood-rich dishes .

The CAJUN CHICKEN ALFREDO demonstrates a fusion of Cajun and Italian culinary styles. The dish pairs the robust spiciness of Cajun-seasoned chicken and creamy Alfredo sauce commonly used in Italian cooking. By blending these distinct traditions, it offers a unique experience that extends beyond the limitations of its originating cuisines, reflecting the global and adaptive nature of modern gastronomy that values creativity and exploration in flavor combinations .

The MOROCCAN LAMB FOLDOVER uses slow-cooked lamb shoulder, a technique common in Moroccan cuisine, reflecting a blend of spices and tenderness associated with the region. The use of tzatziki, tomato, pickled onion, and rocket introduces both Middle Eastern and Mediterranean influences, merging flavors with cooling yogurt-based dressing and tangy pickles. This combination respects traditional Moroccan cookery while adapting it to a more cosmopolitan, global palate, indicative of cultural and culinary fusion .

The ITALIAN CROISSANT incorporates Parma ham, mozzarella, Parmesan shavings, basil pesto, and sundried tomato, all of which are staple ingredients in Italian cuisine. Parma ham provides a traditional flavor, complemented by the creamy texture of mozzarella and the umami richness of Parmesan. The basil pesto introduces a fresh, herby character, while sundried tomatoes add a sweet and tangy element, collectively reflecting the flavors and quality of traditional Italian gastronomy .

The SMOKED SALMON CROISSANT involves the use of smoking as a technique, which imbues the salmon with a rich, savory flavor. The dill cream cheese complements this with herbaceous notes, while the pickling of the onions adds acidity and depth. Each element contributes to a balance of creamy, smoky, and tangy flavors, enhancing the overall dish .

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