Dinner Menu

Sunday - Thursday 11am until 10pm

Friday - Saturday 11am until 11pm

Lunch & Dinner Daily

Starters

Peri-Peri Wings

 8
Spiced with traditional peri-peri (crushed bird’s eye chilies), these aren’t for the faint of heart. Served with bleu cheese dressing, carrots & celery.

Pita Chips & Roasted Red Pepper Hummus (V)

 8
Pub-made chips served with Moroccan-style roasted red pepper infused hummus. A perfect choice for the herbivore.

Samosas

 8
These triangular delights bring back memories of an African childhood. Spiced ground beef and lamb in a fried pastry jacket served with mango chutney.

Zambezi Satay

 10
A family friend’s take on the traditional Malaysian dish. Skewered filet of chicken seasoned with ground peanuts and ginger, grilled and served with mango chutney and peanut sauce.

Cape Mussels

 14
As a boy, I recall scraping mussels off the rocks at Camps Bay Beach, Cape Town, S.A. This is how we prepare them: shallots, white wine, parsley & cream. Served with pub-made bread. Simple but heavenly.

Camps Bay Calamari

 12
Squid pro quo! Spicy chili-garlic marinated calamari in a tempura batter, fried and served with our signature Caesar dressing on the side.

Curried Crab Dip

 12
Blue crab blended with curry spices and coconut milk served with seasoned crisp plantain chips.

Brinjal Fries or Tusker Battered Onion Rings or Mushrooms

 7
Tempura battered eggplant served with banana “ketchup” or onion rings served with a Sambal Mayo or mushrooms with Marie Rose sauce.

Stellenbosch Sampler

 12
Samosas, Zambezi Satay, and Brinjal Fries as a meal or to share, served with mango chutney, peanut sauce and banana “ketchup”.

Soups
Bowl
Bread Boule

Cape Malay Curried Corn Chowder
5
7
Creamy curry and coconut milk soup with sweet corn & potato.

Soup of the Day
5
7
Almost every dinner at Granny Ethelwyn’s house commenced with soup and chili sherry (we make our own). Try a few drops to warm your belly.

Salads

 Small Large

Pub Salad
6
9
Romaine, grape tomatoes, Kalamata olives, feta cheese, red onion & pepperoncini.

Caesar Salad
6
9
Romaine, shredded parmesan, pub-made croutons and tossed with our house made Caesar dressing.

Spinach Salad
6
9
Baby spinach, sliced mushrooms, grape tomatoes, hard-boiled eggs, crumbled bacon & red onion.

Joie de Vivre
6
9
Mesclun greens, pecans, chevre, red onion red and yellow peppers, sultanas & grape tomatoes.

Salad Additions
Grilled Chicken
5
Chicken Satay
5
Grilled Salmon
6
Chili Tempura Calamari
6

Dressings
Greek • Balsamic Vinaigrette • Raspberry Vinaigrette • Ranch • Blue Cheese • Caesar • Honey Mustard

Entrees

All entrees from the Braai (grill) are served with a choice of two sides:
Mash • Lentils (not vegetarian) • Chips • Mealie Pap • Samp and Beans • Yellow Rice • Pub Vegetables –a medley of green beans, bell peppers, red onions and carrots

Boerie Burger

 12
South African seasoned patty on toasted panella bread with lettuce, tomato bbq sauce, and a dill pickle spear.

Chicken Stinger

 12
Juicy chicken breast in either a spicy chili baste or herb marinade, grilled and served on panella bread with lettuce, tomato, Caesar dressing, and a dill pickle spear.

Sandwich Extras - .50 each
Cheese • Bacon • Grilled Onions • Grilled Mushrooms • Fried Egg

Ginger Salmon Filet

 18
Fresh Atlantic salmon marinated with ginger and garlic, grilled and served with mango salsa.

Shaka's Choice

 29
A 20 ounce bone in ribeye reserved for the greatest of the Zulu Cheiftans

Nandi's Choice

 26
A 16 ounce boneless ribeye reserved for the woman who created him. Grilled with your choice of sides and topped with crispy ginger-garlic tempura shitakes and garlic-chive compound butter.

Grilled Joberg Strip

 25
Served with Monkey Gland Sauce. This traditional South African recipe combines butter, port wine, Tabasco, fruit chutney & jalapeno. No monkeys were harmed in the creation of this dish.

Calamari

 16
Squid pro quo! Spicy chili-garlic marinated calamari in a tempura batter, fried and served with our signature Caesar dressing on the side.

Brigadier's Steak Pie

 16
4 and 20 blackbirds… Steak simmered to perfection in rich gravy and baked into a traditional pub pie.

Peri-Peri Chicken

 16
Many a family occasion was spent at Coimbra’s, the local Portuguese hole-in-the-wall. What the restaurant lacked in décor, it made up for in flavor. This dish is comprised of a roasted half-chicken rubbed with that spicy blend you’ve come to love. Served with mango chutney and fresh lemon.

Peri-Peri Shrimp Skewers

 20
Nine large grilled shrimp marinated in spicy peri-peri, garlic & oil. Skewered on bamboo and served with mango chutney & lemon.

Frikkadelle

 22
Spiced ground lamb infused with lemongrass, grilled and served with a sweet chili-ginger sauce.

Thelma-Jean's French Rack of Lamb

 25
A tribute to one of my favorite dishes and people in the world. If you knew her, you would understand just how fantastic this dish has to be to get her name. Marinated in herb de provence, grilled & accompanied by mint jelly.

West African Ground Nut Stew

 16
This African version of ratatouille is spiced with coriander, ginger and crushed ground peanuts. A hearty vegetable stew served over yellow rice.

Sadza Cakes

 17
Rich Parmesan polenta cakes topped with eggplant, sun-dried tomatoes, spinach, sugar snaps, shiitake and portabella mushrooms with lemongrass beurre blanc.

Fish & Chips

 14
Golden battered cod. Served the traditional way in a newsprint cone (don’t worry, we line the cone with crisp new wax paper) with chips (French fries), tartar & a lemon wedge.

Shepherd's Pie

 18
So many people these days make their shepherd’s pie with beef, but we know that shepherds don’t herd cows! Traditionally seasoned ground lamb topped with our signature mash and baked golden brown, served with pub vegetables & gravy

Sosatie

 20
A delightful dish of cubed leg of lamb, skewered on sugar cane with dried apricots and marinated for at least twenty-four hours in mango chutney, tamarind & turmeric, grilled and served with samp and beans, yellow rice, mango chutney and a cucumber-mint yogurt.

Lamb Curry Potjie

 20
Boneless lamb, carrots, potatoes, green beans, shredded cabbage & eggplant simmered with aromatic herbs in a three-legged cast iron pot. Served with pub vegetables, saffron rice, cucumber-mint yogurt & Jamie’s monkey bread – a sweet, south-of-the-equator corn muffin.

Sausage & Mash

 16
Two grilled Double H Farms Boerwors topped with grilled onions and rich gravy, served with our signature mashed potatoes & pub vegetables.

Durban Spiced Chicken

 17
Chicken breasts skewered on sugar cane, spiced with cardamom, coriander & cumin. Served with mealie pap (South African grits), voodoo sauce (very spicy!) & mango chutney.

Braised Lamb Shank

 25
Large lamb hind shank braised in a port wine reduction. Served with mash & pub vegetables.

Bobotie
Traditional Boer meatloaf of lamb and beef spiced with raisins, apples, almonds and curry. Topped with baked egg custard and served with mash, pub vegetables & spicy tomato relish. 17

Kids Menu

Served with unseasoned chips (fries)
Chicken Fingers 5
Macaroni & Cheese 6
Fish & Chips 5

Soft Drinks
Sodas 2
Iced Tea 2
Flavored Iced Tea 2.5
Tea by the Pot 2.5
Coffee - Freshly ground Kenyan roast from Shenandoah Joe – regular or decaffeinated 2.5
Juice 2.5
Freshly Squeezed Juice 3.25
Milk 2
Sparkling Water 3
Virgin Daiquiris, Piña Coladas & Milkshakes 4

Beers

Draught - 20 oz Imperial Pints
Budweiser Light 3.75
Guinness, Stella Artois, Fuller’s Esb, Newcastle, Paulaner Hefeweizen, Smithwick’s Irish Ale, Boddingtons, St. George Spring Lager & Rogue Dead Guy Ale 5.25

Bottle
Budweiser, Bud Light, Miller Lite, Coors Light, Michelob Ultra & O’Doul’s 3.25
Sam Adam’s, Red Stripe, Amstel Light, Beck’s, Yuengling, Starr Hill Amber Ale, Sierra Nevada Pale Ale, Corona, Corona Light & Heineken 3.5
Original Sin Cider 3.75
Shebeen offers a large selection of frozen blended cocktails made with fresh fruit puree, ask your server

A 20% gratuity will be added for parties of six or larger & separate checks

Shebeen supports Makindu Children’s Program of Kenya