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 with crispy ciabatta               58
  • Crispy pork belly bites, slow cooked pork belly cubes flour dusted and fried served with pea puree and red cabbage sauerkraut               72
  • Twice baked butternut soufflé, served on gorgonzola cream with pistachio and caramelized onion               64
  • Seared beef fillet served on sweet potato quinoa and rocket finished with creamy grilled mushroom               102
  • Caprese salad, fresh mozzarella with charred cherry tomato, pickled beetroot and basil pesto               67
  • Chilli rubbed grilled prawn served on fresh rocket with mango and coriander salsa               108
  • Gorgonzola and grape salad with caramelised pecans               69

 

Mains

  • Fillet of beef served on beetroot puree with layered potato fondant and grilled carrots finished with a parmesan roasted bone marrow and red wine jus               205
  • Flamed grilled sirloin – served on baby potatoes topped with crispy pancetta and finished with balsamic glazed cherry tomatoes and pearl onion               186
  • Crusted Karoo lamb rack served on minted crushed potato with baby carrots, pea puree and red wine jus               228
  • Free range duck confit leg and pan seared duck breast served on ginger pumpkin puree with tangy cherry compote and wilted pak choi               173
  • South African Game – ask your waitron               SQ
  • Wild Mushroom and baby spinach tagliatelle served with fresh rocket, goats cheese and fried wild mushrooms               112
  • Stuffed chicken breast, with goat’s cheese and red pesto then wrapped with oak cured bacon served on basil tossed pasta, sundried tomato and almonds               118
  • Slow roasted crackled belly of pork served on red cabbage sauerkraut with brulee pears and steamed broccoli               167
  • Grilled Aubergine stack layered with lentil and tomato relish               82

Casual

  • Sage roasted butternut penne, bacon, toasted pine kernel and cream tossed with penne               86
  • Chicken tagliatelle with basil pesto and roasted cherry tomatoes topped with grana padano               108
  • Prawn and saffron risotto with snap peas, cream and topped with grana padano               138
  • Quinoa and calamari salad, tossed with red pesto, rocket and radish finished with macadamia nut               117
  • Seafood chowder linefish, clams and mussels tossed with baby potatoes, broccoli, cauliflower and chilli               134
  • Bangers and mash grilled pork sausage served on either mash potato or a cauliflower mash with an onion and red wine gravy               98
  • Market cobb salad, cos lettuce mixed with bacon, gorgonzola, avocado and cherry tomato topped with grilled chicken, poached egg and parmesan               89
  • Moroccan lamb burger with lemon feta crust topped with yoghurt and beetroot and apple salsa               126
  • Free range beef burger topped with gorgonzola cream, streaky bacon, avocado and jalapeno marmalade               132
  • Sesame lentil burger topped with beetroot and house made garlic aioli               98
  • Pear and spiced cashew nut salad served on mixed leaves with crispy bacon bits               88

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