Indaba

Mix of marinated olives from Andalusia.

Toasted almonds from Valencia.

Pickled anchovy fillets with garlic and parsley oil.

Boquerones "married" with anchovy.

Salchichón, Chorizo, Jamón, Biltong and selected spanish cheese.

Mixed leaves, Indaba's biltong, feta and avocado.

Homemade beef and pork meatballs with Indaba's tomato sauce.

South African beef and pork sausage, from John Brash Butcher with pap and chakalaka.

Chorizo from Navarra with Free range egg, potato and shallot.

Slow baked pork belly ribs in tomato, chilli, honey and the rest is a secret.

Grilled iberian pork shoulder cut into strips with tomato.

Mild curry spiced chicken and apricot skewers with homemade chutney.

Bechamel based - See specials board.

Calamari grilled with extra virgin olive oil and salt.

Peeled prawns fried in olive oil with chilli & garlic (Mixtas) or just olive oil and garlic (Ajillo).

Light and fresh steamed mussels with white wine or cream sauce.

Piquillo peppers filled with cod bechamel with a pimentón sauce.

Seasonal. See the specials board.

Salad of mixed leaves, onion, tomato, peppers and sweetcorn.

Chickpeas, tomato and Idiazabal (smoked sheep cheese).

Vegetables stew with a fried egg on top.

Grilled courgette rolled in Pavoyo cheese with "membrillo" and manzanilla drizzle.

Classic spanish potato and onion omelette.

Sauteed potatoes covered in Indaba's spicy sauce (Bravas) or with garlic mayo on the side (Allioli).

Filled with pisto, manchego cheese melted and mojo verde.

Goat cheese with carrot jam, walnuts and cane honey.