The menu.

Eggs from the farm at Bredasdorp. Sourdough out of our oven by seven.

• Two eggs on sourdough VPOP R75 Two De Kraal farm eggs, soft-yolked, on a slice of our seed sourdough with cultured butter. Add bacon, halloumi, mushrooms, or avo.
• Brood & Botter big breakfast POP R165 Two eggs, Suurbraak bacon, beef sausage, roast tomato, sautéed mushrooms, baked beans, two slices of sourdough.
• Sourdough french toast V R110 Thick-cut sourdough soaked in vanilla custard, pan-fried in butter, served with grilled banana, raw Overberg honey and crème fraîche.
• House granola bowl VPOP R95 Our oat, seed and toasted-coconut granola with stewed seasonal fruit, double-thick yoghurt, raw honey.
• Smashed avo on rye V R115 Half an avocado smashed on toasted rye with a poached egg, dukkah, chilli flakes, lemon.
• Boerewors roll R95 Suurbraak boerewors on a buttery brioche roll, caramelised onions, tomato relish, watercress.

Salads and sandwiches all day. Pies and bowls from eleven. Kitchen closes at half past three.

• Beetroot, feta & walnut salad VGFPOP R110 Roasted Overberg beetroot, De Kraal feta, candied walnuts, watercress, balsamic and orange dressing.
• Garden bowl V R125 What's in the garden that morning, in a bowl. Usually grains, leaves, roasted roots, a soft egg, herb-tahini dressing.
• Karoo lamb-shank pie POP R165 Slow-cooked Suurbraak lamb shank in red wine and rosemary, under our own butter pastry. Mash and gravy.
• Chicken pie R145 Roast Elgin chicken, leek, white wine, tarragon, under butter pastry. Mash and gravy.
• Veg curry & yellow rice VGDF R125 Cape-Malay style vegetable curry with whatever's in season (usually pumpkin, chickpeas, spinach), yellow rice, sambal, blatjang.
• Ploughman's board POP R195 A board of De Kraal goat cheese, aged Cheddar, our pâté, charcuterie, pickles, chutney, fresh sourdough.
• Toasted sandwich · cheese & onion jam V R85 Aged Cheddar and our caramelised red-onion jam on toasted sourdough.
• Toasted sandwich · lamb & gremolata R115 Pulled Suurbraak lamb, salsa verde gremolata, rocket on toasted sourdough.

A proper roast every Sunday. Three courses, one sitting, set menu. Pre-booking essential.

• Three courses, set menu POP R295 Soup or salad to start. A roast (usually lamb, sometimes beef, sometimes a whole chicken) with all the trimmings. A pudding to finish. Menu sent the week before. R295 a head; children R165.

Bread is mixed the day before, proved overnight, baked at first light. Buy a loaf before it goes.

• Country sourdough loaf R75 Stone-milled flour, 30% wholemeal, 24-hour ferment, baked dark.
• Seed sourdough loaf R85 Country loaf rolled in linseed, sesame, sunflower, pumpkin seed.
• Rye loaf R80 Dark rye, caraway, treacle, 100% wholemeal.
• Sourdough baguette R45 Long, thin, crackly. Best eaten same day.
• Butter croissant V R35 A proper Viennoiserie croissant. Three-day lamination.
• Almond croissant VPOP R55 Day-old croissant, soaked in almond syrup, filled with frangipane, baked again.
• Cheese scone V R35 White Cheddar, chive, a touch of mustard. Best warm.
• Buttermilk rusks V R75 Aniseed and buttermilk, twice-baked. A bag of six.

Three or four things, made every day, never the same week to week.

• Melktert VPOP R45 A slice of our cinnamon-topped melktert. The recipe Anna's ouma made.
• Olive-oil orange cake V R55 A wedge of our olive-oil and Seville orange cake, with crème fraîche.
• Koeksisters R30 Plaited, fried, soaked in syrup. Two for R30.
• Carrot cake V R55 Layered, with proper cream-cheese icing, candied walnuts.
• Brownie V R45 Dense, dark, fudgy. With Karoo salt flakes.

Coffee from a Riebeek roaster. Tea from a Stanford grower. Juice and kombucha we make.

• Coffee · single origin R35 Espresso, americano, flat white, latte, cortado. Cape-roasted single-origin beans.
• Cappuccino R38 A proper one, with a head of foam.
• Pot of tea R55 Stanford-grown rooibos, honeybush, lemon-verbena, or English breakfast. Pots for two.
• Fresh juice VG R55 Orange, or whatever is in the garden, usually a green one.
• House kombucha VG R45 A glass of our second-fermentation kombucha. Ask which flavour today.
• Milkshake V R65 Vanilla, chocolate, strawberry. Made with proper ice cream from De Kraal.