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JD Bistro relaunches itself from October to serving a unique and shared eating experience on weekends only.  The sample menu showcases Renée’s style of cooking and her love for fresh, innovative and bold flavours combining effortlessly into a shared set menu which changes every weekend.

Dietery requirements can be accommodated if notified  in advance.  Please indicate if any children under 14 yrs old.  Advance booking essential by whatsapp.

Sample Menu

Foccacia with sundried tomato & cheese dip, hummus, tapenade

Pork belly cooked in a spicy broth

Pork belly arancini on homemade mayo

Cauliflower puree, roasted cauliflower florets

Honey & Balsamic roasted beetroot wedges

Fresh kale salad

Homemade pear and raisin chutney

San Sebastian Basque baked cheesecake

R450p/p

A variety of artisan wood fired and sourdough breads are freshly baked every weekend and available from 10H00 am. Book your bread for your own convenience

Our breads:

White sourdough – 100 percent sourdough -a blend of mainly white flour, small amount of rye and brown flour

Rye sourdough – 100 percent sourdough – a blend of white organic flour and 20 percent rye

Whole wheat sourdough –  100 percent sourdough – a blend of brown and wholewheat flour and variety of seeds

Larder Loaf – an artisan white loaf with a preferment

Garlic Larder – and artisan garlic loaf with a preferment- roasted garlic puree dough with half garlic bulb on top

Fougasse – A salted French round flat bread with a preferment- rosemary or olive or mushroom or herb and bacon

Foccacia – A salted Italian flat square bread with olive oil and rosemary

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