Winter 2018

** ask your waitron for specials, gluten free,

Banting and vegan options **

Starters         

  • Baked camembert, topped with honey, almonds and thyme infused berries                    89
  • Bone marrow oven baked with a parmesan crust, served with a red onion, caper and chive salsa with crispy ciabatta                    70
  • Crispy pork belly bites, slow cooked pork belly served with Asian cabbage slaw and chipotle aioli                    85
  • Twice baked butternut soufflé, served on gorgonzola cream with pistachio and caramelized onion                    75
  • Seared beef fillet served on sweet potato quinoa and rocket finished with creamy grilled mushroom                    110
  • Roast butternut served with honey balsamic, rocket and toasted pumpkin seeds                    68
  • Chilli rubbed grilled prawn served on fresh rocket with mango and coriander salsa

 

Mains

  • Fillet of beef served on grilled mushrooms and baby potatoes, finished with béarnaise sauce                    215
  • Flamed grilled sirloin – served on mushroom risotto and finished with crisp onion                    190
  • Braised Karoo lamb shank served on roast garlic mash, minted peas and carrots finished with sumac and red wine jus                    228
  • Free range duck confit leg and pan seared duck breast served on ginger pumpkin with tangy cherry compote and wilted pak choi                    230
  • South African Game – ask your waitron SQ
  • Wild Mushroom and baby spinach tagliatelle served with fresh rocket, goats cheese and fried wild mushrooms                    130
  • Stuffed chicken breast, with goat’s cheese and red pesto then wrapped with oak cured bacon served on ratatouille                    150
  • Slow roasted crackled belly of pork served on warm roast vegetable salad, finished with red wine jus                    170
  • Grilled Aubergine stack layered with lentil and tomato relish                    100

Casual

  • Sage roasted butternut penne, bacon, toasted pine kernel and cream tossed with penne                    110
  • Chicken tagliatelle with basil pesto and roasted cherry tomatoes topped with grana padano                    110
  • Chicken and prawn korma curry served with garlic or butter naan                    138
  • Thai calamari salad, calamari on mixed leaves with a chili, lime and coriander dressing                    109
  • Seafood chowder linefish, clams and mussels tossed with baby potatoes, broccoli, cauliflower and chilli                    150
  • Bangers and mash grilled pork sausage served on either crushed potato or a cauliflower mash with an onion and red wine gravy                    115
  • Market cobb salad, cos lettuce, bacon, gorgonzola, avocado and cherry tomato topped with grilled chicken, poached egg and parmesan                    110
  • Zucchini and carrot stir fry, tossed with basil pesto, hint of chili, lightly creamed and finished with cashew and coriander                    95
  • Mediterranean lamb burger topped with marinated roast tomato and red peppers, finished with salsa verde                    130
  • Free range beef burger topped with cheddar cheese, chipotle aioli and tomato                    140
  • Lentil and chickpea burger topped with beetroot and house made garlic aioli                    110
  • Korean spiced cabbage salad with carrots, pear and cashew nuts finished with a citrus chili dressing                    88

 

Desserts

Please ask your waitron for tonight’s desserts

Contact Us

Tel: 031 309 8581

Email: info@marketrestaurant.co.za

Address:

40 Marriott (Gladys Mazibuko) Rd

Greyville

Durban

4001