SET MENU

2 Course Lunch

MIX • Non-Vegetarian & Vegan

R 165 per person

10 % service charge on total payment will be added. Cancellation should be done 24 hours in advance to avoid full charges.

Corkage fee R55 per bottle (Corkage only permitted for wine that is not listed on our menu). We regret, no split bills

 

STARTER

 

Kategna: Freshly baked crispy Injera spread with a mix of Berbere and Kibe served with a dipping of Azifa (Cooked brown lentils chilled and blended with olive oil, mustard, onions, chopped chilli and freshly squeezed lemon) and Ayeb be gomen (homemade cottage cheese blended with sautéed kale).

 

MAIN COURSE

 

DORO WOT FILLET  [Spicy]

Chicken marinated with fresh lime juice and simmered for several hours in a mixture of freshly chopped onions, garlic and ginger, with Berbere and a hint of Kibe.

 

YEBEG ALICHA

Lamb sautéed and then slow cooked with chopped garlic, onions and turmeric until the meat is soft and buttery to the touch.

 

MISIR WOT  [Mild]

Split red lentils sautéed with onions and garlic slow-cooked with Berbere.

 

PUMPKIN WOT  [Mild]

Cubes of pumpkin sautéed with onions and garlic cooked in Berbere.

 

KEK ALICHA

Split yellow chickpeas sautéed with onions, garlic and turmeric to make a most aromatic and flavourful sauce.

 

TOMATO SALAD

Ethiopian style tomato salad made with Ethiopian salad dressing.

 

GOMEN

Kale sautéed with onions, garlic, herbs and spices that give it its unique Ethiopian flavour.

2 Course Lunch

Vegan

R 165 per person

10 % service charge on total payment will be added. Cancellation should be done 24 hours in advance to avoid full charges.

Corkage fee R55 per bottle (Corkage only permitted for wine that is not listed on our menu). We regret, no split bills

 

STARTER

 

Kategna: Freshly baked crispy Injera spread with a mix of Berbere and Olive Oil served with a dipping of Azifa (Cooked brown lentils chilled and blended with olive oil, mustard, onions, chopped chilli and freshly squeezed lemon) and Gomen (Kale sautéed with onions, garlic, herbs and spices that give it its unique Ethiopian flavour)

 

MAIN COURSE

 

MISIR WOT  [Mild]

Split red lentils sautéed with onions and garlic slow-cooked with Berbere.

 

KEK ALICHA

Split yellow chickpeas sautéed with onions, garlic and turmeric to make a most aromatic and flavourful sauce.

 

SHIMERA ASA WOT  [Spicy]

Homemade chickpea dumplings simmered in a Berbere sauce.

 

DEFIN MISIR ALICHA

Whole brown lentils sautéed with onions for a wholesome vegan meal.

 

PUMPKIN WOT  [Mild]

Cubes of pumpkin sautéed with onions and garlic cooked in Berbere.

 

TOMATO SALAD

Ethiopian style tomato salad made with Ethiopian salad dressing.

 

GOMEN

Kale sautéed with onions, garlic, herbs and spices that give it its unique Ethiopian flavour.

3 Course Dinner

Non-Vegetarian

R 275 per person

10 % service charge on total payment will be added. Cancellation should be done 24 hours in advance to avoid full charges.

Corkage fee R55 per bottle (Corkage only permitted for wine that is not listed on our menu). We regret, no split bills

 

STARTER

 

Kategna: Freshly baked crispy Injera spread with a mix of Berbere and Kibe served with a dipping of Azifa (Cooked brown lentils chilled and blended with olive oil, mustard, onions, chopped chilli and freshly squeezed lemon) and Ayeb be gomen (homemade cottage cheese blended with sautéed kale).

 

MAIN COURSE

 

DORO WOT FILLET  [Spicy]

Chicken marinated with fresh lime juice and simmered in a mixture of freshly chopped onions and garlic, with Berbere and a hint of Kibe.

 

DORO TIBS IN BERBERE  [Spicy]

Chicken fillet strips and stir fried with Berbere paste.

 

YEBEG ALICHA

Lamb sautéed and then slow cooked with chopped garlic, onions and turmeric until the meat is soft and buttery to the touch.

 

KAI SEGA WOT  [Spicy]

Beef cubes slowly cooked with Berbere, onion and other ingredients for a tender stew full of rich flavour.

 

PRAWNS ADDIS IN DAR  [Spicy]

In Ethiopia we do not have prawns. However, our sister restaurant Addis in Dar is located on the Swahili coast of Tanzania, there this dish is served in a mild and subtle sauce and has grown very popular.

 

MINCHET ABISH  [Spicy • Non Spicy]

Topside Beef mince cooked in a mixture of freshly chopped onions and garlic, with Berbere and a hint of Kibe and Cardamom.

 

TOMATO SALAD

Ethiopian style tomato salad made with Ethiopian salad dressing.

 

GOMEN

Kale sautéed with onions, garlic, herbs and spices that give it its unique Ethiopian flavour.

 

DESSERT

 

BAKLAVA

With hot zesty mixed berries.

 

BUNA  [ETHIOPIAN COFFEE] or ETHIOPIAN TEA

 

At Addis in Cape, we provide you with a mini and personal traditional coffee ceremony. The Ethiopian coffee is brought to you in a traditional coffee pot Jebena, and for the complete experience, we also burn some Frankincense at your table and bring you a small serving of popcorn.

3 Course Dinner

MIX • Non-Vegetarian & Vegan

R 275 per person

10 % service charge on total payment will be added. Cancellation should be done 24 hours in advance to avoid full charges.

Corkage fee R55 per bottle (Corkage only permitted for wine that is not listed on our menu). We regret, no split bills

 

STARTER

 

Kategna: Freshly baked crispy Injera spread with a mix of Berbere and Kibe served with a dipping of Azifa (Cooked brown lentils chilled and blended with olive oil, mustard, onions, chopped chilli and freshly squeezed lemon) and Ayeb be gomen (homemade cottage cheese blended with sautéed kale).

 

MAIN COURSE

 

DORO WOT FILLET  [Spicy]

Chicken marinated with fresh lime juice and simmered in a mixture of freshly chopped onions and garlic, with Berbere and a hint of Kibe.

 

KAI SEGA WOT  [Spicy]

Beef cubes slowly cooked with Berbere, onion and other ingredients for a tender stew full of rich flavor.

 

YEBEG ALICHA

Lamb sautéed and then slow cooked with chopped garlic, onions and turmeric until the meat is soft and buttery to the touch.

 

PRAWNS ADDIS IN DAR  [Spicy]

In Ethiopia we do not have prawns. However, our sister restaurant Addis in Dar is located on the Swahili coast of Tanzania, there this dish is served in a mild and subtle sauce and has grown very popular.

 

MISIR WOT  [Mild]

Split red lentils sautéed with onions and garlic slow-cooked with Berbere.

 

KEK ALICHA

Split yellow chickpeas sautéed with onions, garlic and turmeric to make a most aromatic and flavourful sauce.

 

TOMATO SALAD

Ethiopian style tomato salad made with Ethiopian salad dressing.

 

GOMEN

Kale sautéed with onions, garlic, herbs and spices that give it its unique Ethiopian flavour.

 

DESSERT

 

BAKLAVA

With hot zesty mixed berries.

 

BUNA  [ETHIOPIAN COFFEE] or ETHIOPIAN TEA

 

At Addis in Cape, we provide you with a mini and personal traditional coffee ceremony. The Ethiopian coffee is brought to you in a traditional coffee pot Jebena, and for the complete experience, we also burn some Frankincense at your table and bring you a small serving of popcorn.

3 Course Dinner

Vegan

R 275 per person

10 % service charge on total payment will be added. Cancellation should be done 24 hours in advance to avoid full charges.

Corkage fee R55 per bottle (Corkage only permitted for wine that is not listed on our menu). We regret, no split bills

 

STARTER

 

Kategna: Freshly baked crispy Injera spread with a mix of Berbere and Olive Oil served with a dipping of Azifa (Cooked brown lentils chilled and blended with olive oil, mustard, onions, chopped chilli and freshly squeezed lemon) and Gomen (Kale sautéed with onions, garlic, herbs and spices that give it its unique Ethiopian flavour)

 

MAIN COURSE

 

MISIR WOT  [Mild]

Split red lentils sautéed with onions and garlic slow-cooked with Berbere.

 

KEK ALICHA

Split yellow chickpeas sautéed with onions, garlic and turmeric to make a most aromatic and flavourful sauce.

 

SHIMBERA ASA WOT  [Spicy]

Homemade chickpea dumplings simmered in a Berbere sauce.

 

DEFIN MISIR ALICHA

Whole brown lentils sautéed with onions for a wholesome vegan meal.

 

PUMPKIN WOT  [Mild]

Cubes of pumpkin sautéed with onions and garlic cooked in Berbere.

 

MUSHROOM ALICHA

Mushrooms made in a sauce prepared with a homemade blend of dried split peas (shiro) with spices used to thicken and season the dish.

 

TOMATO SALAD

Ethiopian style tomato salad made with Ethiopian salad dressing.

 

GOMEN

Kale sautéed with onions, garlic, herbs and spices that give it its unique Ethiopian flavour.

 

DESSERT

 

BAKLAVA

With hot zesty mixed berries.

 

BUNA  [ETHIOPIAN COFFEE] or ETHIOPIAN TEA

 

At Addis in Cape, we provide you with a mini and personal traditional coffee ceremony. The Ethiopian coffee is brought to you in a traditional coffee pot Jebena, and for the complete experience, we also burn some Frankincense at your table and bring you a small serving of popcorn.

2 Course Dinner

Non-Vegetarian

R 195 per person

10 % service charge on total payment will be added. Cancellation should be done 24 hours in advance to avoid full charges.

Corkage fee R55 per bottle (Corkage only permitted for wine that is not listed on our menu). We regret, no split bills

 

STARTER

 

Kategna: Freshly baked crispy Injera spread with a mix of Berbere and Kibe served with a dipping of Azifa (Cooked brown lentils chilled and blended with olive oil, mustard, onions, chopped chilli and freshly squeezed lemon) and Ayeb be gomen (homemade cottage cheese blended with sautéed kale).

 

MAIN COURSE

 

DORO WOT FILLET  [Spicy]

Chicken marinated with fresh lime juice and simmered in a mixture of freshly chopped onions and garlic, with Berbere and a hint of Kibe.

 

DORO TIBS IN BERBERE  [Spicy]

Chicken fillet strips and stir fried with Berbere paste.

 

YEBEG ALICHA

Lamb sautéed and then slow cooked with chopped garlic, onions and turmeric until the meat is soft and buttery to the touch.

 

KAI SEGA WOT  [Spicy]

Beef cubes slowly cooked with Berbere, onion and other ingredients for a tender stew full of rich flavor.

 

PRAWNS ADDIS IN DAR  [Spicy]

In Ethiopia we do not have prawns. However, our sister restaurant Addis in Dar is located on the Swahili coast of Tanzania, there this dish is served in a mild and subtle sauce and has grown very popular.

 

MINCHET ABISH  [Spicy • Non Spicy]

Topside Beef mince cooked in a mixture of freshly chopped onions and garlic, with Berbere and a hint of Kibe and Cardamom.

 

TOMATO SALAD

Ethiopian style tomato salad made with Ethiopian salad dressing.

 

GOMEN

Kale sautéed with onions, garlic, herbs and spices that give it its unique Ethiopian flavour.

2 Course Dinner

MIX • Non-Vegetarian & Vegan

R 195 per person

10 % service charge on total payment will be added. Cancellation should be done 24 hours in advance to avoid full charges.

Corkage fee R55 per bottle (Corkage only permitted for wine that is not listed on our menu). We regret, no split bills

 

STARTER

 

Kategna: Freshly baked crispy Injera spread with a mix of Berbere and Kibe served with a dipping of Azifa (Cooked brown lentils chilled and blended with olive oil, mustard, onions, chopped chilli and freshly squeezed lemon) and Ayeb be gomen (homemade cottage cheese blended with sautéed kale).

 

MAIN COURSE

 

DORO WOT FILLET  [Spicy]

Chicken marinated with fresh lime juice and simmered in a mixture of freshly chopped onions and garlic, with Berbere and a hint of Kibe.

 

KAI SEGA WOT  [Spicy]

Beef cubes slowly cooked with Berbere, onion and other ingredients for a tender stew full of rich flavor.

 

YEBEG ALICHA

Lamb sautéed and then slow cooked with chopped garlic, onions and turmeric until the meat is soft and buttery to the touch.

 

PRAWNS ADDIS IN DAR  [Spicy]

In Ethiopia we do not have prawns. However, our sister restaurant Addis in Dar is located on the Swahili coast of Tanzania, there this dish is served in a mild and subtle sauce and has grown very popular.

 

MISIR WOT  [Mild]

Split red lentils sautéed with onions and garlic slow-cooked with Berbere.

 

KEK ALICHA

Split yellow chickpeas sautéed with onions, garlic and turmeric to make a most aromatic and flavourful sauce.

 

TOMATO SALAD

Ethiopian style tomato salad made with Ethiopian salad dressing.

 

GOMEN

Kale sautéed with onions, garlic, herbs and spices that give it its unique Ethiopian flavour.

2 Course Dinner

Vegan

R 195 per person

10 % service charge on total payment will be added. Cancellation should be done 24 hours in advance to avoid full charges.

Corkage fee R55 per bottle (Corkage only permitted for wine that is not listed on our menu). We regret, no split bills

 

STARTER

 

Kategna: Freshly baked crispy Injera spread with a mix of Berbere and Olive Oil served with a dipping of Azifa (Cooked brown lentils chilled and blended with olive oil, mustard, onions, chopped chilli and freshly squeezed lemon) and Gomen (Kale sautéed with onions, garlic, herbs and spices that give it its unique Ethiopian flavour)

 

MAIN COURSE

 

MISIR WOT  [Mild]

Split red lentils sautéed with onions and garlic slow-cooked with Berbere.

 

KEK ALICHA

Split yellow chickpeas sautéed with onions, garlic and turmeric to make a most aromatic and flavourful sauce.

 

SHIMBERA ASA WOT  [Spicy]

Homemade chickpea dumplings simmered in a Berbere sauce.

 

DEFIN MISIR ALICHA

Whole brown lentils sautéed with onions for a wholesome vegan meal.

 

PUMPKIN WOT  [Mild]

Cubes of pumpkin sautéed with onions and garlic and cooked in a mild sauce.

 

MUSHROOM ALICHA

Mushrooms made in a sauce prepared with a homemade blend of dried split peas (shiro) with spices used to thicken and season the dish.

 

TOMATO SALAD

Ethiopian style tomato salad made with Ethiopian salad dressing.

 

GOMEN

Kale sautéed with onions, garlic, herbs and spices that give it its unique Ethiopian flavour.