Summer 2017

Breakfast options Served all day

*ask your waitron for our gluten free, vegan & banting options*

 

  • Cinnamon spiced hotcakes served with fresh   banana, crème fraiche and honey               62
  • Wild mushroom toast, toasted ciabatta topped with creamy garlic wild mushrooms and grilled mozzarella and served with fresh avo and rocket               79
  • House made honey granola with double thick yoghurt, fresh seasonal fruits               55  
  • Smoked salmon and sweet potato cakes topped with herbed cream cheese and organic poached eggs               108
  • Potato rösti with streaky bacon, served with  rocket, organic poached eggs and tomato relish               86
  • French toast croissant topped with cinnamon grilled banana, strawberries, toasted almonds and honey               67
  • Full-house breakfast stack; Toast topped with rocket, organic eggs, portabellini mushrooms, streaky bacon, cherry tomato and lamb sausage               98
  • Organic scrambled eggs on a toasted bagel or toast of your choice with wilted baby spinach               59

Add maple bacon and avo               30

Add smoked salmon and crème fraiche               38

  • Market benedict, toasted croissant topped with  fresh rocket, streaky bacon and organic poached eggs finished with wholegrain mustard hollandaise               88
  • Pulled lamb benedict toasted ciabatta topped with rocket, pulled lamb and organic poached eggs finished with minted mustard hollandaise               96
  • Courgette and corn fritter with crème fraîche, rocket, roast cherry tomatoes and basil pesto               58

Casual Meals

  • Market’s Prego steak roll sirloin steak grilled and sliced served on a toasted ciabatta roll topped with fresh rocket, red onion and cucumber finished with homemade red wine Prego sauce and chips               158
  • Lamb chops flame grilled and served on roasted sweet potatoes, rocket and cherry tomato dressed with a mint pesto               178
  • Grilled pork loin chops served on crushed apple and potato with green beans finished with wholegrain mustard cream               148
  • House made fishcakes served on house salad with roasted garlic aioli               98
  • Quinoa and calamari salad, tossed with red pesto, rocket and radish finished with macadamia nut               117
  • Sautéed vegetables salad tossed with cous cous and basil pesto finished with tzatziki               84
  • Warm hoisin plum shredded duck salad, with fresh plums, red cabbage, mixed leaves and crispy noodles               92
  • Pear and spiced cashew nut salad served on mixed leaves with crispy bacon bits               88
  • Market cobb salad, cos lettuce mixed with bacon, gorgonzola, avocado and cherry tomato topped with grilled chicken, a poached egg and parmesan               89
  • Prawn and saffron risotto with snap peas, cream and topped with grana padano               138
  • 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
  • Seafood chowder linefish, clams and mussels  tossed with baby potatoes, broccoli, cauliflower and a hint of chilli with toasted ciabatta               134
  • Cannelloni of brinjal stuffed with ricotta, feta and baby spinach topped off with tomato relish               79
  • Bangers and mash grilled pork sausage served on  either mash potato or a cauliflower mash with an onion and red wine gravy               98
  • Moroccan lamb burger with lemon feta topping finished with yoghurt and beetroot apple salsa               126
  • Free range beef burger topped with gorgonzola cream, streaky bacon, avocado and jalapeno onion marmalade               132
  • Sesame lentil burger topped with beetroot and house made garlic aioli               98
  • Homemade falafel salad, on a house salad with hummus, salsa and sesame lavash               86
  • Pulled lamb sarnie on toasted ciabatta with minted apple and pomegranate slaw               102
  • Fillet and brie Sarnie with whole grain mustard and rocket served on toasted rye               96
  • Chicken mayo sarnie on toasted bagel topped with fresh rocket, chicken mayo and avocado finished with crispy bacon               84
  • Crispy halloumi sarnie, toasted rye with red pesto and topped with rocket, avocado and fried halloumi finished with garlic aioli               68

Add bacon               18

     Desserts – Ask your waitron

 

 

 

Contact Us

Tel: 031 309 8581

Email: info@marketrestaurant.co.za

Address:

40 Marriott (Gladys Mazibuko) Rd

Greyville

Durban

4001