Jou Ma Se Kombuis. "Met Eish" OPENING TIMES: Monday: Closed Tues to Sat: 12PM - 9PM Sunday: 12PM - 3PM

At Red Tin Roof we believe that “local is lekker” and we attempt to source our produce and meat from the Swartland region. Our meat comes from Tomi’s butchery in Hermon. Our chicken is Elgin free-range.  The fruit and vegetables come mostly from Crisp in Riebeek Kasteel and from Aunty Katy’s roadside shop in Riebeek West. An Italian in the valley grows our asparagus, our olives are harvested in the shadow of Kasteelberg and our olive oil is delivered in plastic five litre cans by an Englishman from the Fish Eagle Lodge on the banks of the Berg River outside of Hermon. Fish Eagle also supplies us with the freshest farm eggs. Our wine is - with the exception of one estate in Tulbagh - grown, made and bottled in and around Riebeek Kasteel. The Wine Collective in Riebeek Kasteel is our main wine supplier. We get fresh fish weekly from Cape Town. Please consult our blackboards for our specials




Bar snacks, starters and salad and light meals


 Smoked snoek cakes with homemade chutney - 50


Duo of samoosas (chicken curry & bobotie), served with home-made chutneys - 45


Skilpaadjies (A Swartland delicacy - chopped lamb's liver in netvet) - 55


Fried Haloumi salad - 70


Roast chicken salad - 70


Prawn salad - 80


(Our salad is served on crack bread with labneh and avocado -when in season)



Welcome to the Republic of Vetkoek...and meet Boetman and Boytjie


(Our burgers are served on a choice of vetkoek or rolls – both made daily at RTR. Our patties are 200g prime Angus and the burgers are accompanied by lettuce leaves slathered in our own burger sauce, tomato, onion, gherkin and bacon jam. Our prego's are smothered in a Portuguese marinade. All our burgers are also served with onion rings and chips.)


Pulled lamb burger (200g of slow-cooked and red wine-drenched shoulder of lamb) - 105



The Boetman beef burger (A “normal” burger with all the trimmings) - 80



The Boytjie burger (Add bacon and cheese to the “normal” burger) - 95


Steak Prego burger (A 150g Angus Sirloin is the star of the show)   - 90


Chicken Prego burger    - 75





Home-made chips - 30


Pumpkin fritters with salted caramel and cinnamon sugar - 35





Biltong pizza (A Red Tin Roof invention: onion marmalade, feta and biltong) - 105


Vegetarian pizza (Peppers, capers, olives, feta and avo – when in season) - 80


Salami and olive pizza   - 80


Ham and pineapple pizza - 80


Margherita pizza - 65



Kiddies Menu


Burger and chips / Pizza / Chicken & chips - 45


Ice cream and chocolate sauce - 45



Our steaks and grills


Our steaks, burgers and grills are cut from prime Angus beef and our lamb is reared on farms in and around the Swartland.  Our steaks are flamed-grilled and usually served with a choice of a green peppercorn sauce, a red wine sauce or a chimmichurri sauce. The latter is an Argentinean salsa made from fresh parsley and oregano, cumin, vinegar, olive oil and lemon juice. Our kebabs and espetadas are flavoured with a Moroccan harissa sauce and we often serve it with a Greek tzatziki sauce. Our main courses are usually served with a choice of mash and chips (home-made) and vegetables.  Consult the black boards to see what is available.



Fish and other dishes


We get fresh fish once a week from Cape Town so please consult the black board or the waitress about what is available. In winter we make bredies and curries while our famous slow-cooked lamb is often available.





Consult the black board.