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KAIA SUID AFRIKAANSE SOMER KOMBUIS  

KAIA SOUTH AFRICAN SUMMER KITCHEN


MICHELIN Recommended 2015 & 2016
 Clean Plates Rated, sustainable, grass fed and organic products


wine * cocktails * small plate kitchen * friends

SLIDERS & SNACKS

DUKKA HOENDER – dukka spiced chicken with onion marmalade
WILDEVARK – wild boar with cherry compote
VEGGIE – portabellini with sweet and spicy tomato chutney
GEVULDE SAMPIOENE – stuffed mushrooms
BEDUIWELDE EIERS – devilled eggs with peri peri and topped with biltong fuzz
SUSTAINABLE OYSTERS – with cucumber and scallion sauces

GEBAKTE SUURLEMOENE
 baked lemons stuffed with artichokes, olives, cherry tomatoes, topped with lamb chopper cheese, 
arugula salad & artichoke dressing 

ELK ‘CARPACCIO
fossil farm raised elk loin carpaccio with coriander & black mustard seed crust, peppery arugula, 
hazelnut oil & mom elize’s sweet mustard

 HOENDER LEWER PATEE MET AMARULA
chicken liver mousse with Amarula liqueur, pumpernickel, pickles and stewed fruit jam

KAIA HERFS SLAAI ‘SOURCED AT UNION SQUARE FARMERS MARKET’
kale, roasted butternut squash, roasted seckel pears, pecans, pomegranates, maple coriander vinaigrette, and shaved local pecorino cheese

PAMPOEN SOP MET ‘N KAAS BRAAI BROODJIE
curried pumpkin soup topped with crispy pumpkin seeds, served  with a grilled cheese sandwich 

LAM BURGER
lamb burger with kaia pickled cucumbers, black mission fig chutney & local Roquefort on brioche
ladies and gents – please no substitutions or changes & medium rare only. No one makes this like we do
and we would like to keep it that way. A lot of love goes into making this handmade burger.

THE GATSBY
capetonian street food – curried pulled chicken with peppadew & pickled green tomato topped with curly slap chips
and mayo in a portuguese bun 

BOK FYNVLEIS MET PAPPADELLE PASTA
slow cooked goat raguwith fresh homemade pappadelle pasta
FAMILY STYLE FORMAT PARTIES OF 3 OR MORE PLEASE ASK YOUR SERVER

BOBOTIE MET GEELRYS
cape malay spiced beef with egg custard, mrs. balls chutney, turmeric rice and raisins

 ROOIBOS TEE & HEUNING VARK RIBBETJIES
rooibos tea and honey BBQ pork ribs with coleslaw

PAN GEBRAAIDE VIS
pan seared cod with lemony creamy kale 

EXECUTIVE CHEF – BILLY DINEEN

1614 3rd Avenue, New York, NY 10128 – 212 722 0490 – www.kaiawinebar.com – suzaan@kaiawinebar.com