Skip to content
Koperpot, fire kitchen in Parkhurst

The menu

Everything comes out of one fire.

A pot leads each day and stays on until it runs out. Use the filters for vegetarian, vegan, gluten free or nut free dishes.

To start

  • Roosterkoek and smoked butter

    Roosterkoek and smoked butter

    R65

    Bread rolls baked on the grid, whipped smoked butter, Cape gooseberry jam.

    V Vegetarian

  • Tomato smoor on toast

    Tomato smoor on toast

    R85

    Slow-cooked tomato and onion smoor on grilled sourdough, basil, olive oil.

    VG Vegan

  • Snoek and potato croquettes

    Snoek and potato croquettes

    R105

    Smoked snoek, crushed potato, apricot chutney mayonnaise.

  • Charred butternut

    Charred butternut

    R95

    Feta, toasted pumpkin seeds, brown butter and sage.

    V VegetarianGF Gluten free

  • Mushrooms on toast

    Mushrooms on toast

    R98

    Wild and brown mushrooms, thyme, garlic, sourdough from the fire.

    V Vegetarian

The pots

One pot leads each day and stays on until it runs out. The bean pot is on every day.

  • Chicken, apricot and dhania

    Chicken, apricot and dhania

    R215

    Free-range thighs braised with dried apricots, ginger and fresh coriander. Served with dumplings.

    Tuesday

  • Beef shin, porter and barley

    Beef shin, porter and barley

    R255

    Shin on the bone in a Joburg porter with pearl barley, carrots and thyme.

    Wednesday

  • Oxtail, red wine and butter beans

    Oxtail, red wine and butter beans

    R295

    Our longest pot: twelve hours over the coals, finished with butter beans and gremolata.

    Thursday

  • Cape Malay mutton curry

    Cape Malay mutton curry

    R245

    Mutton on the bone, cardamom, cinnamon and curry leaves. Sambals, atchar and roti on the side.

    Friday

  • Lamb shank and tomato bredie

    Lamb shank and tomato bredie

    R285

    Shank, ripe tomatoes and potato, the way a bredie should be: thick enough to hold a spoon.

    SaturdayGF Gluten free

  • Sunday lamb and quince

    Sunday lamb and quince

    R285

    Lamb neck, quince, cinnamon and baby onions, slow for nine hours. Served with yellow rice and raisins.

    SundayGF Gluten free

  • Bean, sweet potato and spinach pot

    Bean, sweet potato and spinach pot

    R175

    Sugar beans, sweet potato, tomato and spinach with smoked paprika. On every day.

    VG VeganGF Gluten free

From the fire

  • Lamb chops

    Lamb chops

    R265

    Three Karoo chops, braai salt, mint and parsley chimichurri.

    GF Gluten free

  • Boerewors and pap

    Boerewors and pap

    R165

    Coiled boerewors off the coals, chakalaka, stywe pap.

    GF Gluten free

  • Sirloin, 300g

    Sirloin, 300g

    R285

    Grass-fed, aged 21 days, bone marrow butter.

    GF Gluten free

  • Half baby chicken

    Half baby chicken

    R195

    Lemon, garlic and our own peri-peri, flame-grilled.

    GF Gluten free

  • Line fish of the day

    Line fish of the day

    R245

    Whatever came in fresh, grilled whole or as a fillet, lemon and caper butter.

    GF Gluten free

  • Whole roast cauliflower

    Whole roast cauliflower

    R165

    Roasted in the embers, tahini, dukkah, pomegranate.

    VG VeganGF Gluten freeN Contains nuts

On the side

  • Braaied mielies

    Braaied mielies

    R45

    Corn on the cob off the coals, chilli and lime butter.

    V VegetarianGF Gluten free

  • Baby potatoes in beef fat

    Baby potatoes in beef fat

    R50

    Roasted in the embers, crisp outside, soft inside, with parsley.

    GF Gluten free

  • Charred vegetables

    Charred vegetables

    R55

    Baby marrow, peppers, red onion and carrots off the grid, salsa verde.

    VG VeganGF Gluten free

  • Garden salad

    Garden salad

    R55

    Leaves, cucumber, egg, sunflower seeds, house dressing.

    V VegetarianGF Gluten free

  • Cucumber and radish salad

    Cucumber and radish salad

    R45

    Thinly sliced, with dill, lemon and sea salt.

    VG VeganGF Gluten free

Something sweet

  • Malva pudding

    Malva pudding

    R95

    Baked in the pot, Amarula custard.

    V Vegetarian

  • Melktert

    Melktert

    R85

    Individual milk tarts, thin pastry, cinnamon, served just warm.

    V Vegetarian

  • Dark chocolate pot

    Dark chocolate pot

    R105

    Salted caramel, crème fraîche.

    V VegetarianGF Gluten free

  • Amarula crème brûlée

    Amarula crème brûlée

    R95

    Baked vanilla and Amarula custard with a burnt sugar top.

    V VegetarianGF Gluten free

To drink

Ask for the wine list: about forty South African wines, most by the glass. Corkage R80 a bottle.

  • Pour of the week

    Pour of the week

    R65

    A red and a white chosen by Naledi, by the glass.

  • Copper mule

    Copper mule

    R95

    Cape brandy, house ginger beer, lime.

  • Rooibos old fashioned

    Rooibos old fashioned

    R110

    Whisky, rooibos and honey syrup, orange bitters.

  • Joburg craft beer

    Joburg craft beer

    R55

    Lager or pale ale, from a brewery up the road.

  • House ginger beer

    House ginger beer

    R45

    Brewed here with fresh ginger and lemon. No alcohol.

    VG VeganGF Gluten free

  • Coffee or rooibos

    Coffee or rooibos

    R35

    Filter, espresso, or rooibos with honey.

    V VegetarianGF Gluten free

Allergies

Our kitchen handles nuts, gluten, dairy, eggs, fish and shellfish. Please tell us about any allergy when you book and again when you order, and we will tell you exactly what is in each dish.

All prices include VAT. A 10% service charge is added for tables of eight or more. Alcohol is not sold to persons under the age of 18. Please drink responsibly.

Book a table