SUMMER 2017

** ask your waitron for specials, gluten free, Banting and vegan options **

 

STARTERS

  • Bone marrow oven baked with a Parmesan crust, served with a red onion, caper and chive salsa and crispy ciabatta58
  • Slow cooked rolled pork belly, served on apple and cranberry coleslaw               65
  • Twice baked butternut and gorgonzola soufflé, served with pistachio and caramelized onion               64
  • Seared beef fillet with sweet potato quinoa and creamy grilled mushrooms               75
  • Caprese Salad, fresh mozzarella with charred cherry tomato, pickled beetroot and basil pesto               60
  • Chilli rubbed grilled prawn with coriander pesto and lemongrass spaghetti               85
  • Gorgonzola and grape salad with caramelized pecans               69

Mains

  • Fillet of beef served on sautéed baby potatoes, cherry tomatoes, mushrooms finished off with port jus and Bearnaise sauce               185
  • Beef sirloin flamed grilled – served on baby potatoes topped with crispy pancetta and finished with          balsamic glazed cherry tomatoes and pearl onion               180
  • Crusted Karoo lamb rack served on minted mash with baby carrots, pea puree and port jus               195
  • Free range duck confit leg and pan fried duck breast served on a bed of sherry laced lentils, figs and wilted baby spinach               175
  • South African Game – ask your waitron what is available               SQ
  • Fresh Line Fish – ask your waitron               SQ
  • Chicken breast stuffed with goat’s cheese and red pesto, wrapped with oak cured bacon served on basil tossed pasta, sundried tomato and toasted               110
  • Slow roasted crackled belly of pork served on red cabbage sauerkraut with caramelized apple and steamed broccoli               160

Casual

  • Roasted butternut, ricotta and sage ravioli, tossed in a bacon, pine kernel cream               85
  • Grilled Aubergine stack layered with lentil and tomato relish               75
  • Sweet potato quinoa with grilled prawns and minted plum               125
  • Durban hand crafted pork sausages grilled and served with an onion and red wine gravy on either mustard mash potato or a cauliflower mash (Banting)               118
  • Market Cobb salad, with bacon, gorgonzola and avo               89
  • Mushroom and courgette tortellini with sundried tomato and creamy almond spinach reduction               78
  • Seafood aglio olio with prawns clams , mussels and a hint of chilli               130
  • Lamb burger Moroccan spiced with minted feta crust and tomato, red onion and coriander salsa               125
  • Chef’s speciality burger Ask your waitron               SQ
  • Sesame lentil burger with beetroot and house made mayo               95
  • Apple and beet salad with blue cheese and walnuts               85

 

Desserts

Please ask your waitron about our chef’s speciality deserts for the evening

Contact Us

Tel: 031 309 8581

Email: info@marketrestaurant.co.za

Address:

40 Marriott (Gladys Mazibuko) Rd

Greyville

Durban

4001