EATING.WITH PURPOSE.

At the heart of SCHOON is a desire to create space for true community.

We see ourselves as immensely privi leged, because we get to col laborate with incredibly

committed local art isans and farmers, using what they’ve produced to create food that we

can then share with the people who choose to spend t ime in our spaces.

I t ’s a very tact i le exchange that constantly chal lenges us to look to the seasons for

inspirat ion as we bake, cook, create and serve.

to spend t ime in our spaces.

I t ’s a very tact i le exchange that constantlychal lenges us to look to the seasons for

inspirat ion as we bake, cook, create and serve.

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NATURALLY FERMENTED BREAD

Schoon SourdoughOur signature loaf , scr ipted with an ‘S’, takes three days to prepare. A combination of rye, whole wheat & white bread f lour makes for a del icious, f lavorful everyday loaf for every occasion.

Country LoafA sandwich loaf for the dai ly bread bin. A white and whole wheat sourdough bread made with stoneground f lour that accentuates the creamy f lavours of wheat and retr ieves the memories of how real bread was once made.

BaguetteA high crust to crumble rat io. Prepared with a long overnight ferment to develop f lavor with and added South Afr ican touch of yel low maize meal.

Rust iqueA well hydrated loaf with a long over night ferment baked at high temperatures offers a bread with a very thin crust & a big, open and chewy crumb.

Organic Wholegrain 100% RyeA dark loaf with a long palate. Made with the only organic rye in the country. Nuances of roasted coriander and honey.

Olive Bread StickGreen ol ives held together by a baguette dough.

Cheese St ickGrana Padano in baguette dough. An upgraded version of the cheesy bun.

Chocolate Bread StickA mixture of dark and white chocolate.

I t ’s al l in the detai l . Take a loaf home with you or give i t as a gift . Always break bread together.I t ’s al l in the detai l . Take a loaf home with you or

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SIMPLY GRANOLA - Granola

Nicola is the owner and gir l boss behind Simply Granola. Simply Granola was created in 2016 out of a love for al l things healthy. They bel ieve that each day should be celebrated with an act ive start , splattered with the occasional s leep in. Whether fast-paced or s l ightly s lower - no morning should go by without a seriously rockin’ granola!

The heart behind Simply Granola is s imple yet sumptuous. Simply Granola uses a conscious select ion of good-for-you ingredients that promise greatness with every mouthful . Produced with heart and del ivered with care, Simply Granola is dedicated to the bon vivant at heart , seeking an everyday indulgence while embracing a conscious l i festyle.

USANA EGGS - Eggs

Happy chickens lay good eggs. I t ’s as s imple as that.

At Usana al l the chickens are pasture-reared, meaning they roam freely throughout our pastures and eat a natural diet consist ing of bugs and grass. Every night they roost in our famous egg mobiles where they can safely lay their eggs. On a dai ly basis the egg mobiles are relocated in an effort to al low the chickens to graze on fresh turf . This is a highly important aspect as chickens are scratchers and in their search for food, they tend to damage the areas they graze in. Moving them dai ly helps to ensure that they add value to the catt le’s grazing in the form of loosening the soi l and natural manure.

TUESDAY - EsseneSprouted organic wheat bread – a blend of ancient Khorosan & SA Witwol (both from Lowerland) – mashed together into a paste with a touch of sourdough starter & desert salt . Slow baked at a low temperature to create a highly nutr i t ious loaf .

WEDNESDAY - EzekielInspired by the recipe given to Ezekiel by God himself . He was instructed to create a high protein substances before the famine struck. The loaf contains; Ancient wheats, malted barley, mil let &chickpea f lour combined with lenti ls , red beans & organic Teff (Lowerland).

THURSDAY - Rene’s RyeA Wholegrain Rye bread from Tart ine. Contains buttermilk, dark beer, f lax, sunflower, pumpkin & sesame seeds with a drop of honey. Made with SA grown rye (Lowerland).

FRIDAY - Corn Porridge BreadThe ult imate “braai broodjie” bread. Bert ie Coetzee from Lowerland Farm, Prieska, Farms the tast iest organic yel low miel ies. Seeing as miel iemeel has no baking propert ies, we created a porridge & merged it into country loaf dough.

SUNDAY - Mosbollet j ieWe don’t need to tel l you anything about this old “staatmaker”. Enjoy with too much butter & Nastergal Jam.

Our specialty loaves. Each day of the week we have a different loaf on offer.Our specialty loaves. Each day of the week we have a different loaf on offer.

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BREAD OF THE DAY

GF

GF : GLUTEN FREE

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LEARN A LITTLE MORE ABOUT OUR LOCAL SUPPLIERS

DALEWOOD - CheeseArtis inal cheese from the cape winelands.

Dalewood’s unique recipes were formulated by Rob Visser who studied Dairy Technology. After years of experimenting, t ime in France sniff ing out tradit ional cheese making secrets, and countless cheese tast ings, the Wineland range was launched.

Inspired by the magic and romance of the surrounding vineyards. The range of special i ty cheese includes Brie, Camembert and Blue in different styles, shapes and sizes to suit any occasion. Last but not least are the Huguenot®, Boland™ and Lanquedoc™; uniquely Dalewood, uniquely South Afr ican.

TANNIE AMMIE – Madola JamTannie Ammie supplies Schoon of “Madola Jam”. I t ’s the name after their farm in Piet Retief in Mpumalanga. Her Husband, Dawie Krynauw, was an IT Engineer and she was (and sometimes st i l l is) a Radiologist . They moved out of the City to take over the Hotel on Piet Retief .

Oom Dawie offered an array of imported beers long before people were taking beer seriously. They moved on to Madola farm where tannie Ammie farms her organic berr ies and oom Dawie farms anything he is curious about along with his goats which he cares for too much to sel l or eat. He rather names them. She makes her del icious jams with her berr ies and dist i l ls them into the most del icous berry Gin.

Once a year tannie Ammie sends her people out to harvest the intensely del icious and deep purple “Nastergal” berr ies, which grows wildly along the farm roads, for our enjoyment.

COLD DRINKS

Iced Coffee sweetened with raw honey R33

Juice Box R35

NAKED JUICES

Apple, mint & lemon R38

Cucumber, pear, basi l , mint & soaked chia seeds R45

Orange, apple, granadil la & soaked chia seeds R45

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PASTRIES

Dark Chocolate Brownie R38

Croissant

Cronut- Vani l la

Pasteis de Nata R20A tradit ional Portuguese custard tart with a del icate salty pastry crust

Honey and Spice Friand R45Almond f lour pound cake soaked in a fragrant honey and spice syrup

Chocolate with Caramel Rye Tart R42Cocoa and rye crust f i l led with homemade caramel and chocolate ganache

GF

GF : GLUTEN FREE

TEAS

TWG Tea R35- rooibos- earl grey- green tea- ceylon

- plain- chocolate hazelnut- almond- rose

R25

R22

R38

R24

R38

R24

R34

Baked Cheesecakes - Plain made with cream cheese- Chocolate made with raw cacoa powder and 65% dark chocolate

R52R64

SAVORY PASTRIES- Roasted tomato & Brie Danish- Caramelized Onion Croissant Quiche

R45R52

- naart j ie

Fizz R35- apple- grape

- apple

St i l l /Sparkl ing water- 250 ml- 750 ml

R19R38

Milk Tart Croissant

Raisin Danish

Apple Crumble Croissant R38

R29

R25

- Banoffee- Cream Caramel

HOT DRINKS

Flat White R26

Cortado R24

Latte R28

Red Flat White R28

Hot Chocolate R38a smear of dark chocolate ganache & steamed milk

Taai Koff i R32double shot espresso with a shot of condensed milk & steamed milk

Café Mocha R45a smear of dark chocolate ganache, a shot of espresso & steamed milk

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Espresso

BREAKFAST - SERVED ALL DAY

Toasted ham & gruyere croissant with wholegrain mustard (served on the side)

R68

Croque Madame- gruyere and pork loin with soft poached egg- gruyere and roast tomato with soft poached egg

R85R75

Miel ie Pap- creamy miel ie pap with burnt honey butter & roasted almonds- parmesan miel ie pap with poached egg & spiced seed granola

R45R55

Simply Granola- classic granola with yoghurt , soaked chia seeds & honey- peanut butter granola with fresh banana & milk

R48R38

Open Omelette- with gri l led zucchini , baby spinach & spiced seeds

Creamy scrambled eggs with bacon & slow roasted tomato on sourdough toast

R79

- on croissant + R10

Toast with jam, klein r iver cheese & salted butter.

R45

- on croissant + R10

Smoked trout & spring onion egg onMosbollet j ie toast

R65

- on croissant + R10

Brioche french toast- with baked apple & brie, mascarpone and buchu syrup - with fresh sl ice banana & honey

R78R55

- add 3 sl ices of bacon + R28

- s ingle- double

Americano R24- add pouring cream + R8

R16R19

add almond milk +R12

Salted Caramel Malt Pot R32homemade salted caramel topped with milk horl icks

SCHOON COFFEE3 parts Honduras, 2 parts Brazi l , 1 part Ethiopian R65

- add 3 sl ices of bacon + R28

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HOT PRESSED SANDWICHES2 sl ices of bread toasted together with f i l l ing.

Gril led 3 cheese & honey thyme tomatoes on sourdough

R80

Bacon, Brie, roast tomato & truff le aiol i on sourdough

R80

Pastrami, ementhal cheese, sauerkraut & horeradish mayo on dark rye

R85

Poached chicken breast with tomato & tarragon mayo on Baguette

R85

Free Range Steak Hotpress R120

Toasted ham & gruyere on Rustique bread R59

Gri l led veg with di l l & lemon feta on sourdough R75

OPEN SANDWICHES

Parsley butter with anchovy and lemon mash on toasted ezekial

R39

Toasted rye with roast basi l & garl ic butter with roasted tomato and poached egg

R42

Mashed avo hummus on 100% Wholegrain Organic rye

R39

- add a poached egg- add poached free range chicken

+ R12+ R30

Toasted gruyere and roast tomato on Rustique R49- add poached free range chicken + R30

Quinoa, ol ive & date salad with cr isp bacon & buttermilk dressing

R62

Free range gri l led steak & lenti l salad with caramil ized tomato, roasted veg & lemon feta

R120

Cumin roasted caul i f lower, chickpea & mint tabouli

R75

- add free range poached chicken + R30

SALADS

- add avo

Poached chicken on lettuce with roast tomato & tarragon mayo with sprouts

R89

+ R15- add 3 sl ices of bacon + R28

SOUPS

Roasted tomato soup with herb croutons & cream

Creamy caul i f lower, chicken & spl i t pea soupserved with bread

R82

R82

EXTRASAdd these to any meal:

- f ree range poached chicken breast- soft poached egg- 3 s l ices of bacon- avo- smoked trout r ibbons

R30R12R28R15R49