Kaia Wine Bar Menu

Crusted fishcake with curry aioli.

Peri-peri devilled eggs.

Baked lemons with artichoke, cherry tomato, green olive and Goat cheese.

Spanish onions, green tomatillo, bay leaf, and smoked chipotle.

Grilled pineapple, guajillo, Morita chilies, Spanish onions, and fresh cilantro.

Pico de gallo, fresh salsa.

Pico de gallo, fresh salsa.

Duck dremettes in Kaia's sticky mango chutney sauce.

Thick Cut Bacon. Thick cut double smoked bacon with baby tomato chutney.

Portabellini, kaia tomato chutney, kaia aioli.

Lam Skewers. Apricot & onions, pinotage reduction.

Lamb burger with Kaia pickled cucumbers, sour cherry compote and chopped roquefort on brioche with fries. Medium rare only. No one makes this like we do and we would like to keep it that way. Alot of love goes into making this handmade burger.

Cape malay spiced beef served with egg custard on top and yellow rice and raisins.

wild mushroom mac & cheese in a cast-iron skillet

Rooibos tea and cranberry baby back pork ribs with Chef Billy’s coleslaw.

Elk carpaccio with my mother's mustard and a peppery arugula salad.

Kale, farro, pears, pecans, New York Cheddar, maple vinaigrette.

Served with a cheesy tomato, onion & chutney sandwich.

Tiger shrimp & grits. Chef Billy's tiger shrimp & grits.

Pan roasted Halibut, caramelized fennel, watercress creme fraiche sauce, spicy micro greens.

Passionfruit creme on a graham cracker crust.