Dinner Menu
Sunday: From 4pm
Monday-Thursday: All day
Friday & Saturday: All day
Lunch & Dinner Daily
Starters |
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Peri-Peri Wings |
9 | |
| 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. | ||
Falsebay Crispies |
9 | |
| Tusker battered black tiger shrimp tossed in sambal mayo with kecap manis and chives. | ||
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 pub made pita chips. | ||
Brinjal Fries or Tusker Battered Onion Rings |
7 | |
| Tempura battered eggplant served with cucumber mint yogurt or Tusker battered onion rings served with a Sambal Mayo. | ||
Stellenbosch Sampler |
12 | |
| Samosas, Zambezi Satay, and Brinjal Fries as a meal or to share, served with mango chutney, peanut sauce and cucumber mint yogurt. | ||
Soups |
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Bowl |
Cape Malay Curried Corn Chowder |
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5 |
| Creamy curry and coconut milk soup with sweet corn & potato. | ||
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Onion Potjie |
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5 |
| Deeply caramelized onion in rich broth, baguette crouton and gruyere, in a three legged cast iron potjie. | ||
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Soup of the Day |
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5 |
| 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
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9
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| Romaine, grape tomatoes, Kalamata olives, feta cheese, red onion & pepperoncini. |
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Cobb Salad |
6
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9
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| Hearts of romaine, hard boiled egg, apple wood smoked bacon, grape tomatoes, red onion, crumbled bleu cheese, and sliced avocado. |
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Caesar Salad |
6
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9
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| Romaine, shredded parmesan, pub-made croutons and tossed with our house made Caesar dressing. |
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Spinach Salad |
6
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9
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| Baby spinach, sliced mushrooms, grape tomatoes, hard-boiled eggs, crumbled bacon & red onion. |
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Joie de Vivre |
6
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9
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| Mesclun greens, pecans, chevre, red onion red and yellow peppers, sultanas & grape tomatoes. |
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Salad Additions |
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| Grilled Chicken |
5
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| Chicken Satay |
5
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| Poached Shrimp |
6
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| Grilled Salmon |
6
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| Chili Tempura Calamari |
6
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Dressings |
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Greek • Balsamic Vinaigrette • Raspberry Vinaigrette • Ranch • Blue Cheese • Caesar • Honey Mustard • Mango Vinaigrette • Ginger Soy Vinaigrette • Avocado Vinaigrette
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EntreesAll entrees from the Braai (grill) are served with a choice of two sides: |
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| Mash • Lentils (not vegetarian) • Chips • Mealie Pap • Samp and Beans • Yellow Rice with Sultanas • Anise scented Basmati Rice • Pub Vegetables –a medley of green beans, bell peppers, red onions and carrots | ||
Boerie Burger |
12 | |
| South African seasoned patty on our house bun with lettuce, tomato,red onion, and a dill pickle spear with sambal mayo on the side. | ||
Chicken Stinger |
12 | |
| Juicy chicken breast in either a spicy chili baste or herb marinade, grilled and served on our house bun with lettuce, tomato, red onion, and a dill pickle spear with caesar dressing on the side. | ||
Sandwich Extras - .75 each |
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Cheese • Bacon • Grilled Onions • Grilled Mushrooms • Fried Egg • Fresh Jalapenos • Avocado • Peppadews |
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Ginger Salmon Filet |
21 | |
| Fresh Atlantic salmon marinated with ginger and garlic, grilled and served with mango salsa. | ||
Shaka's Choice |
26 | |
| A 16 ounce boneless ribeye reserved for the greatest of the Zulu Cheiftans. Grilled and topped with crispy ginger-garlic tempura shitakes and garlic-chive compound butter. | ||
Muizenberg Mahi Mahi |
22 | |
| Curry crusted fillet of dolphin fish, grilled and accompanied by mango salsa. | ||
Brigadier's Steak Pie |
17 | |
| 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. Half-chicken rubbed with African bird's eye chilies. Served with mango chutney and fresh lemon. | ||
Peri-Peri Shrimp Skewers |
22 | |
| Nine large grilled shrimp marinated in spicy peri-peri, garlic & oil. Skewered on bamboo and served with mango chutney & lemon. | ||
Thelma-Jean's French Rack of Lamb |
28 | |
| 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 |
17 | |
| This African version of ratatouille is spiced with coriander, ginger and crushed ground peanuts. A hearty vegetable stew served with basmati rice. | ||
Sadza Cakes |
18 | |
| 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 |
20 | |
| 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 |
24 | |
| 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 |
22 | |
| Boneless lamb, carrots, potatoes, green beans, shredded cabbage & eggplant simmered with aromatic herbs in a three-legged cast iron pot. Served with pub vegetables, yellow rice, cucumber-mint yogurt & Jamie’s monkey bread – a sweet, south-of-the-equator corn muffin. | ||
Sausage & Mash |
18 | |
| Two grilled Double H Farms Boerwors topped with a spicy tomato relish and grilled onions, served with our signature mashed potatoes & pub vegetables. | ||
Durban Spiced Chicken |
19 | |
| Chicken breasts skewered on sugar cane, spiced with cardamom, annatto, coriander & cumin. Served over 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. | ||
Kids Menu |
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| Chicken Fingers served with unseasoned chips (fries) | 6 | |
| Grilled Chicken served with mash and pub vegetables | 6 | |
| Macaroni & Cheese served with unseasoned chips (fries) | 6 | |
| Fish & Chips | 6 |
Soft Drinks |
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| 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 | |
| Milk | 2 | |
| Sparkling Water | 3 |
Pints |
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| 20oz Imperial Pints | ||
Pabst Blue Ribbon |
3 | |
Budweiser Light |
4 | |
Fat Tire Amber Ale |
5 | |
Guiness |
7.25 | |
Estrella Damm Lager |
6.75 | |
Wild Wolf Blonde Hunny |
6.75 | |
Devil's Backbone Vienna Lager |
5.5 | |
Bold Rock Virginia Apple |
7.5 | |
Blue Mountain Full Nelson Pale Ale |
6 | |
Allagash Black |
7.25 | |
| 12oz Glasses | ||
Pabst Blue Ribbon |
2.25 | |
Budweiser Light |
2.75 | |
Fat Tire Amber Ale |
3.75 | |
Guiness |
5 | |
Estrella Damm Lager |
4.75 | |
Wild Wolf Blonde Hunny |
4.75 | |
Devil's Backbone Vienna Lager |
3.75 | |
Bold Rock Virginia Apple |
5.25 | |
Blue Mountain Full Nelson Pale Ale |
4.25 | |
Allagash Black |
5 | |
| 8oz Glasses | ||
Pabst Blue Ribbon |
1.75 | |
Budweiser Light |
2.25 | |
Fat Tire Amber Ale |
3 | |
Guiness |
4 | |
Estrella Damm Lager |
4 | |
Wild Wolf Blonde Hunny |
4 | |
Devil's Backbone Vienna Lager |
3 | |
Bold Rock Virginia Apple |
4.5 | |
Blue Mountain Full Nelson Pale Ale |
3.5 | |
Allagash Black |
4 | |
Bottles |
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| Domestic | ||
Budweiser, Bud Light, & Yuengling |
3.5 | |
Samuel Adams Lager, Yuengling, Starr Hill Amber Ale, Sierra Nevada Pale Ale & Beck's |
3.5 | |
Original Sin Cider |
4 | |
| Imports | ||
Tusker Kenyan Lager, Red Stripe, Amstel Light, Corona, Corona Light & Heineken |
3.5 |
| 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 |
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Shebeen supports Makindu Children’s Program of Kenya |
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