The Horn African Cafe & Restaurant Menu

All meals are served with salad & injera. Our injera is made in-house from teff flour & other grains. 100% teff injera (gluten free)

3 MEAT, 3 VEG ) EACH A combination of 3 meat and 3 veg dishes, chosen & created by chef on the day. EACH

Same as above, including an entree of your choice.EACH

Same as above, including dessert. EACH

Toasted injera with kibe (herb butter) & berbere

Hommus & tahini with awazey (chilli) dips, served with pide bread

Free-range chicken breast strips, marinated in berbere, crumbed & dipped in white sesame seeds, served with Ethiopian salsa

Marinaded with turmeric & mit mitta, served with a homemade tomato sauce & chilli dip

Deep fried grated carrot, cabbage, spring onion & herbs mixed in Ethiopian spices. Served with chilli dip. (3 per serve)

Minced beef or lentils, with red onions, celery, green chilli, & spring onion, wrapped in pastry, served with Ethiopian salsa ( 3 per serve)

Tomato, red onions, green chilli with lemon juice & feta or tahini

Kebeg wot (lamb), kye wot (beef stew), missar wot (red lentils), & veggie alecha (potatoes, carrots & spinach)

Lamb stew Ethiopian style, with red onion, ginger, garlic & kibe, plus a selection of very mild herbs & spices

(RED STEW)Beef cooked with garlic, ginger, red onion, tomatoes & berbere, served with yoghurt

Free-range chicken, cooked in a rich red onion sauce with ginger, tomato, garlic, traditional spices & boiled eggs, served with yoghurt

Goat stewed with red onion, garlic, berbere & chef’s family’s traditional seasoning

Chopped lamb, pan-fried with garlic, red onion, tomato, green chilli & traditional spices

As above, but the meat is marinated for two days with berbere, extra virgin olive oil & herbs

Free-range chicken sautéed in a special homemade berbed butter, with garlic, tomato, onion & spices

Spiced dry beef

Pan-fried lamb All Fir Fir cooked with dirkosh (dried injera)

(Sat/Sun only) Diced rump steak rare, cooked with red onion, berbere & kibe

(Sat/Sun only) Finely chopped yearling topside, raw or rare, cooked in kibe & chilli powder: Ethiopia’s national dish

Missar wot, yellow atta wot, veggie alecha, tikel gomen (cabbage & carrot)

Cabbage & carrot, cooked in traditional herbs & spices

Yellow split peas cooked with garlic, turmeric and other Ethiopian spices

Beetroot, carrot, potato & spinach, cooked with red onion, garlic & traditional herbs & spices

Roasted eggplant with mushroom, capsicum, chickpea & various spices

A red lentil stew, with garlic, red onion, tomato, berbere & traditional spices

Potatoes, carrots & spinach, cooked with tumeric, garlic, red onion & traditional spices

Pan-fried pumpkin & peas, with traditional spices

Free-range eggs, cooked in a fresh homemade tomato sauce with green chilli, served with injera or Turkish bread

Black-eyed and split peas, roasted & ground, cooked with garlic, red onion & traditional spices

Mushrooms sautéed in virgin olive oil with tomatoes, garlic, red onion & white wine, cooked with yellow split peas & spices

Season vegetables pan-fried with traditional spices and cooked with dirkosh (dried injera)

Seasonal leafy greens fried in garlic, mit mitta and kibe (herb butter – optional), served with homemade ricotta

Fish of the day, cooked with yellow split peas, white wine, garlic, red onion & traditional spices

Fish of the day, cooked in homemade tomato sauce & Ethiopian spices

Fish of the day, cooked in a traditional green chilli paste, pan-fried with spinach

Seasonal fruits with homemade spicy syrup & coconut cream/ice cream

Two freshly made orange, cinnamon & clove donuts with sultanas & pine nuts. Served with ice cream