Starters: served on platters on the center of the table
Calamari: Coal grilled calamari, deep-fried squid heads, harissa pickled squid, tomato salsa
Chicken Livers: Frome the flames, coconut-based per-peri sauce, creamy maize
U-M Salad (V) Roasted sweet potato, pomegranate, aubergine crisp, beans, chickpeas, herbs, baby spinach, chili chickpea dressing
Oxtail Potjie: Slow-braised oxtail, charred pearl onions, white bean puree, aubergine crisps.
Game: Grilled venison, bacon jam, Huguenot cheese melt, grilled greens, potato crisps
Tigers: Prawns on the coal, jollof rice, shellfish butter, deep-fried squid, mussels, cherry tomato
*Vegetarian Dietary requirement main course option available upon request
Gin & Tonic: G&T Cheesecake, dark chocolate biscuit crumb, mango sorbet, ganache drops, Cape gooseberries
Cheese: Selection of South African cheeses, bacon jam, biscuits, grilled fruit, honey grape jam
Urban Moyo, well designed contemporary restaurant with a large feature bar to order either their delicious signature cocktails or South Africa's finest wines by the glass or the bottle. The menu includes slow and steady tagines and potjies, a curated selection of meat, chicken and seafood dishes, platters, salads and dishes to share. Their cooking style pays homage to their African roots with the majority of their dishes prepared on an open flame. Urban Moyo also caters to a wide range of taste profiles and gives a nod to vegetarians with a range of salads and cauliflower steak served with poached muscadel pears and, apple puree, pine nuts and lemon cream.