Kaia Wine Bar

Dukka spiced chicken with onion marmalade and kaia aioli.

Wild boar with cherry compote and kaia aioli.

Crusted fishcake with curry aioli.

Peri-peri devilled eggs.

Baked lemons with artichoke, cherry tomato, green olive and Goat cheese.

With mayo, sour cream, Ricotta salata, peri peri and smoked paprika, scallions.

Spanish onions, green tomatillos, bay leaf and smoked chipotle.

Grilled Pineapple, guajillo, morita chillies, Spanish onions and fresh cilantro.

Pico de gallo, fresh salsa.

Green tomatillo, fresh salsa.

Guajillo, morita, Spanish onions and fresh cilantro.

Spanish onions, fresh tomato salsa and fresh cilantro

Kale, farro, pears, pecans, New York Cheddar, maple vinaigrette.

Fish and chips with Kaia's caper tartar sauce and malty fries.

Lamb burger with Kaia pickled cucumbers, sour cherry compote and chopped roquefort on brioche with fries. Medium rare only. No one makes this like we do and we would like to keep it that way. Alot of love goes into making this handmade burger.

Portuguese roll stuffed with garam masala pulled chicken, peppadews, Kaia kirby cucumber pickles, mayo and fries.

Roasted octopus with a summer heirloom potato salad.

Pumpkin soup with a cheese and tomato sandwich.

Duck confit with sweet potato puree and sage gravy.

Mushroom al forno baked in a green peppercorn cheese sauce.

Cape malay spiced beef served with egg custard on top and yellow rice and raisins.

skirt steak with fries and monkey gland sauce ( no monkeys hurt inthe making of the dish :}.

wild mushroom mac & cheese in a cast-iron skillet

Rooibos tea and cranberry baby back pork ribs with Chef Billy’s coleslaw.

Curry and tomato mussel pot.

Sweet potato and garbanzo bean curry and rice

Elk carpaccio with my mother's mustard and a peppery arugula salad.

Wild boar with cherry compote.

Dukka spiced chicken with onion marmalade.

Deviled eggs with peri peri and topped with biltong fuzz.

Baked lemons with artichoke, cherry tomato, green olives, and goat cheese.

Crusted fish cake with curried Kaia aioli.

Portobello mushroom with grilled asparagus and cheesy green peppercorn sauce.

Elk carpaccio drizzled with hazelnut oil and Maldon sea salt, arugula, and Tannie Elize’s homemade sweet mustard.

Lamb burger with kaia pickled cucumbers, sour cherry compote, and local roquefort on brioche with peri peri chips.

Cape Malay spiced beef served in a cast iron skillet with egg custard on top and yellow rice and raisins.

Rooibos tea and cranberry BBQ pork ribs with coleslaw.

Spring greens, beets, marcona almonds, shaved fennel, feta cheese, and creamy lemon vinaigrette.

Watermelon and strawberry gazpacho with toasted cheesy sandwich.

Spiced bison mac and cheese in a cast iron skillet.

Choose from a variety of housemade desserts.

Baked lemons with artichoke, cherry tomato, green olives, caper berries and hidden springs creamery's driftless sheep's cheese.

Sticky cake with homemade creme anglaise.

Wild boar with cherry compote.

Dukka spiced chicken with onion marmalade.

Portabellini with sweet and spicy tomato chutney.

Crusted fish cake with curried aioli.

Deviled eggs with peri peri and topped with biltong fuzz.

Baked lemons with artichoke, cherry tomato, green olives, caper berries and hidden springs creamery's driftless sheep's cheese.

Fossil farm raised elk loin carpaccio with coriander and black mustard seed crust, peppery arugula, hazelnut oil, and mom elize's sweet mustard.

Shaved carrots, cabbage, winter kale, goat cheese, dukka and a hot honey toasted sesame vinaigrette.

Mac and cheese with South African beef jerky.

Quinoa, aged cheddar, dates, pistachio, arugula served in an acorn squash.

Lamb burger with kaia pickled cucumbers, sour cherry compote and local Roquefort on brioche. Served medium-rare with peri peri chips.

Baked cape malay spiced beef with an egg custard topping and yellow rice and raisins.

Hearty bison chili with samp (hominy), dollop of sour cream, diced shallot, and cheese on the side with homemade bread.

Islandic arctic char over veggie and lentil biryani.

Oxtail pot pie with puff pastry crust.

Rooibos tea and cranberry BBQ pork ribs with coleslaw.

Rooibos tea and cranberry BBQ pork ribs with coleslaw.

Homage to many nights spent at de akker in stellenbosch. Slow cooked oxtail puff pastry pies with celeriac, potato mash and oxtail gravy.

Head-on wild carabinero tiger prawns in a peri peri beer broth. Served with coconut rice.

Chutney chicken drumsticks with quinoa, spinach and cranberry salad.

Cape malay spiced beef crepe served with a spring veggie salad and creamy coriander dressing and chutney on the side.

Cape malay spiced beef puff pies with mixed green salad and chutney on the side.

Roasted pumpkin curry soup with cheesy toasts.

Roasted curried acorn squash soup with cheesy toasts.

Grilled octopus with squid ink risotto and a cape gooseberry compote.

Dandelion and mesclun greens, shaved fennel, baby parsnips, duck breast, garlic alpine cheese, fresh cherries, marcona almonds and a lemon-almond dressing.

Mixed greens, shaved fennel, artichoke hearts, marcona almonds, goat cheese and lemon-almond dressing.

Line-caught Alaskan coho salmon with braised kale, dashi broth, passion fruit, and pistachio crumble.

Tomatie - heirloom cherry tomatoes with fresh mozzarella cheese, prosciutto and eikendal pinotate red-wine reduction.

Pulled chicken curry masala in a Portuguese roll with kaia pickles, peppedews and topped with baked fries.

Capetonian street food. Curried pulled chicken with peppadew and pickled green tomato topped with curly fries and mayo in a Portuguese bun.

Sticky cake with homemade creme anglaise.

Fridge tart layered with crushed cookies, bananas, homemade vanilla pudding and amarula caramel.