The Workshop 55 Menu

Enjoy our sublime fresh and seasonal dishes that incorporate flavours from around the world.

 

Our menu changes regularly to accommodate our local suppliers and seasonal availability, so check back from time to time to see what’s new!

Tastes

Served from 16.00 – 22.00

ARANCINI (V)
Sundried tomato and balsamic chutney, mozzarella, basil crisp, roast garlic aioli

R70

COURGETTE FINGERS (V)

Parmesan crusted, lemon & garlic mayonnaise

R50

 

FALAFELS (V)
Pickled beetroot yoghurt, red onion, coriander, dukkah

R60

 

STUFFED SQUID 
Asian style fried black rice, spring onion, sweet & sour sauce
R70

BONE MARROW CROQUETTES 
Crunchy fried, smoky aubergine puree, za’atar, crispy red onion

R60

SCOTCH EGG 

Crispy fried pork meat wrapped around a hens egg, smoked paprika, white wine, garlic & saffron emulsion

R65

CHILLI & LIME BEEF PINCHOS 
Skewered & fire grilled, glazed in our house dressing

R65

BEEF FOLD-OVERS (V) 

Beef mince, flat breads, mint & yoghurt dressing, cucumber, crunchy chickpeas

R70

NOTE: We suggest 3 dishes per person

CURRIED CAULIFLOWER & DHAL (V)

Roast cauliflower florets, spicy curry cream, crunchy dhal, potato wafer, roast onion petals, pickled raisins

R85

SMOKE TUNA TARTARE

Smoked and pickled tuna served raw, avocado & jalapeño mousse, tomato sorbet, crunchy corn crumb, smoked baby corn, coriander, red onion crisp

R95

BURRATA

Burrata, smoky pea puree, sugar snap peas, lemon & parmesan dressing, basil, mint

R90

AUBERGINE (V)

Roasted & marinated, crunchy chickpeas, chilli, coriander, pickled red onion &
dates, citrus ricotta

R85

TORTELLINI

Prawn & chicken filled, truffled parmesan cream, seafood parmesan crust, finished gratin-style

R95

QUAIL 

Whole fire grilled, olive & artichoke aioli, red pepper & cashew romesco sauce, rosemary pickled grapes

R125

CHICKEN & TRUFFLE ROULADE 
Stuffed rolled chicken, cauliflower & truffle vichyssoise, roast pearl onion,  pancetta crisp, garnished with fresh Italian white truffle shavings

R125

OSTRICH 

Fire grilled, smoked potato mash, mulled wine gel, blackberry & pomegranate molasses, pecan nuts, mustard cress

R95

BEEF FILLET 

Fire grilled, textures of onion, potato fondant, truffle & mushroom crumb

R95

THESE DISHES CAN ALSO BE SERVED AS MAIN COURSES

MUSHROOM PEARL BARLEY RISOTTO (V)

Sautéed exotic mushrooms, mustard & parmesan cream, asparagus, pickled mushroom puree, citrus ricotta, parmesan crisp

R95 | R180

TOM KHA PORK BELLY
Slow roasted, tom kha coconut sauce, pickled mushroom, mango, coriander, sticky lemongrass & coconut rice, sesame seed

R105 | R200

SLOW-ROAST LAMB BELLY

Pea, cucumber, parsley & lemon apple, fava bean puree, sorrel

R110 | R210

LINE FISH 

Pan seared, bean & chickpea casserole, roast cherry tomatoes, smoked spanish paprika, parsley

R110 | R210

ROAST DUCK CONFIT 

Glazed & roasted confit duck leg, fragrant spice braised red cabbage, apple, parsnip crisps, sichuan pepper cream

R125 | R230

SOMETHING SWEETER

LEMON & BASIL TART

Crispy short crust pastry, lemon & basil curd, strawberry sorbet, black pepper tuile, toasted marshmallow

R85

WHITE CHOCOLATE PANACOTTA 

Rhubarb, raspberry, lavender biscuit, earl grey foam

R85

DARK CHOCOLATE FONDANT 

Passion fruit sorbet, pineapple crisp, cocoa crumb, caramel honey comb, marshmallow

R85

CHERRY & ALMOND

Almond baked ricotta cake, amaretto, textures of cherry, cocoa sorbet

R85

MAKE A BOOKING

  • For bookings of 10 people and more, a deposit is required to secure. Please note that this is non-refundable.
  • Please note reservations on this widget are accepted until 13:00 on the same day only.
  • If there is an X over the day, we are fully booked.
  • If you do not receive automatic and immediate email confirmation, your reservation was unsuccessful. Please retry or email us directly at bookings@workshop55.co.za.
  • This is not a confirmed reservation. Reservations are confirmed in a revert email after your initial contact.
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