The Yard is the swanky halaal friendly eatery next to Zeitz

Vegans, vegetarians and meat-lovers will all enjoy this halaal friendly menu.

Looking directly onto the back of the Zeitz Mocaa Museum, and just a stone’s throw away from the V&A Waterfront’s swing bridge, is The Yard. The swanky halaal friendly restaurant of rib-eye steaks, decadent curries and a burnt orange salad, though serious about the food it serves, is a relaxed spot for breakfast, lunch, dinner or simply an afternoon coffee or snack.

The Yard is the swanky halaal friendly eatery next to Zeitz

FOOD IS ALWAYS BEST SHARED

The sharing options, particularly the kaiba platter, are a good choice for those who want to try it all. The kaiba has everything a meat-lover would order, tandoori chicken tikka, grilled sarson prawns, chicken samosas and lamb seek kebabs with poppadoms – in one sharing platter.

For vegetarians and vegans, chef Sabrina Niegaart has created a Mediterranean platter, filled with chickpea falafels, marinated artichokes, quinoa tabbouleh, baba ganoush and chargrilled house-made flatbread.

There are also lighter options: give the chef’s burnt orange salad with Indian spiced nuts, burnt orange dressing, pomegranate seeds and whole orange segments a try.

TRY THE CHEF’S FAVOURITE DISHES

The Yard’s menu ranges from steak and curries to fresh, crisp salads, but the chef has a definite favourite. “The butter chicken with all the trimmings, that’s the best,” says Niegaart. The coconut raita with lime juice and tomato-and-onion salsa with fresh coriander gives a burst of flavour next to the heat of the curry, she says.

When asked about the most popular dishes, there was no hesitation; the curries and rib-eye steaks are the crowd favourites, says waiter Newsten Mapuka. The dry-aged 250g rib-eye steak is served with a smoked potato puree, charred tender stem broccoli, braised oxtail marmalade and a burnt onion puree bordelaise sauce.