Winter 2018

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                    76
  • Traditional soaked oats topped with apple, cinnamon, almonds and honey                    59
  • Wild mushroom toast, ciabatta topped with sautéed wild mushrooms, oven roasted tomato, fresh avo and rocket                    85
  • House made honey granola jars with double thick yoghurt and fresh seasonal fruits                    76         
  • Smoked salmon on sweet potato & quinoa cake, topped with herbed cream cheese, red onion and crispy capers                    140
  • Potato rösti with streaky bacon, served with  rocket, organic poached eggs and tomato relish                    105
  • French toast topped with seasonal fruit, strawberries, honey and lavender                    95
  • Full-house breakfast stack; Toast topped with rocket, organic eggs, portabellini mushrooms, streaky bacon, cherry tomato and lamb sausage                    120
  • Organic scrambled eggs on a toasted bagel or     toast of your choice with wilted baby spinach                    65
  • Add maple bacon and avo                    30
  • Add roast tomato and chorizo                    35
  • Market benedict, toasted croissant topped with  fresh rocket, streaky bacon and organic poached     eggs finished with wholegrain mustard hollandaise                    120
  • Pulled lamb benedict toasted ciabatta topped   with rocket, pulled lamb and organic poached   eggs finished with minted mustard hollandaise                    125
  • Courgette and corn fritter with crème fraîche,  rocket, roast cherry tomatoes and basil pesto                    75
  • Twice baked butternut soufflé with caramelized onions, gorgonzola cream and bacon                    75

Casual Meals

  • Grilled sirloin with chimichurri, served on a salad of fresh rocket, red onion, cucumber and radish                    162
  • Lamb chops served on roasted sweet potatoes, rocket and cherry tomato dressed with a mint pesto                    190
  • Honey and miso glazed pork rashers served on quinoa, rice and broccoli, finished with honey & miso                    180
  • House made fishcakes served on house salad with roasted garlic aioli                    120
  • Thai calamari salad, calamari on mixed leaves with a chili, lime and coriander dressing                    109
  • Roast butternut and beetroot salad, topped with goats cheese, micro greens and pumpkin seeds                    95
  • Shredded 5 spice roast duck salad, on mixed leaves, cabbage and warm hoisin and plum dressing                    115
  • Korean spiced cabbage salad with carrots, pear and toasted cashew nuts finished with a citrus chili dressing                    88
  • Market cobb salad, cos lettuce, bacon, gorgonzola, avocado and cherry tomato topped with grilled chicken, a 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
  • Chicken and Prawn Korma curry served with garlic or butter naan                    138
  • Sage roasted butternut penne, bacon, toasted pumpkin seeds, cream and tossed with penne                    110
  • Chicken tagliatelle with basil pesto and roasted cherry tomatoes topped with grana padano                    110
  • Seafood chowder linefish, clams and mussels  tossed with baby potatoes, broccoli, cauliflower and a hint of chilli with toasted ciabatta                    150
  • Cannelloni of brinjal stuffed with ricotta, feta and baby spinach topped off with tomato relish                    110
  • Bangers and mash grilled pork sausage served on  either crushed potato or a cauliflower mash with  onion and red wine gravy                    115
  • 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
  • Homemade falafel salad, on a house salad with hummus, salsa and sesame lavash                    95
  • Fillet and brie Sarnie with whole grain mustard and rocket served on toasted rye                    105
  • Chicken banh mi toasted ciabatta topped with grilled chicken, pickled cucumber, carrots and sriracha mayo                    94
  • Crispy halloumi sarnie, toasted rye with red pesto, rocket, avocado, fried halloumi and garlic aioli                    80
  • 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