Enjoy a taste of the world in Palmy

Our menu is based around the 5 continents – Africa, Americas, Asia, Europe and Oceania. Our sharing plates are designed to allow everyone to have a taste of the world. We recommend ordering 1-2 plates per person but feel free to order more if you feel it’s not enough!


Labne with flatbread – 16

Homemade from salted Cow’s Milk Yoghurt. We think Labne is one of the Middle East’s best kept secrets.


Lamb Kofta with Yoghurt Sauce – 18, GF

Middle-eastern culinary excellence in all its glory – Meat on a stick.


Marinated Rib-eye with Peri Peri Prawns – 24, GF,DF

Our African take on the classic surf and turf.


Moroccan Spiced 1/2 Cauliflower with vegan Yoghurt dressing – 16, GF, DF, Vegan


Red Wine Braised OX Tail – 23, GF


Steamed Bao Buns with crispy Soft Shell Crab – 16


Pork Dumplings with Soy sauce – 16, DF

A staple of Asian cuisine. Made with an array of fillings, we’ve opted for the ever popular Pork. The Asian answer to a meat pie!


Sticky Beef Short Rib with Gingered Sweet Potato – 23, GF


Korean Chicken Wings – 16


Sri Lankan Vegetable Curry – 18, GF, DF, Vegan


Pork Ribs with Whiskey BBQ Sauce – 18, GF, DF

What’s more North American than BBQ ribs?


Blackened Fish with Salsa – 20, GF

Fish smothered in butter, herbs & spices and then cooked in a hot pan – this dish comes straight out of Louisiana.


Mac’n’cheese – 12


Maple Pork Belly with Warm Beluga Lentils – 16, GF

The Canadian lentil has made its way all the way to Palmy.


Globe’s Beef Sliders – 16


Cassoulet – 26, DF

Confit duck, sausage, pork belly, white bean ragout – it’s a Southern French version of a meat lovers dream.


Duck Liver Parfait – 16, GF option available


Rouladen with Bavarian Dumplings – 19, GF

Rolled, slow cooked beef with speck, pickles and onion – of course it’s German.


Slow cooked Turkish Spiced Lamb – 21, GF, DF


Mushroom Arancini with Truffle Mayo – 17, GF

Italy’s favourite kind of rice. Now deep fried!


Fijian Kokoda – 19 GF, DF

Fish marinated in citrus juice and coconut cream – we call it our Fijian Ceviche.

Crumbed Lamb Cutlets with Bush Honey Jus – 21, GF

Pan-roasted Venison with Beetroot and Chutney – 23, GF

Sav. Blanc Steamed Mussels – 18, GF

A bit of Sav. Makes everything better.

Fush and Chip – 20

Beer-battered Fish, Fondant potatoes and a tomato beurre blanc.


Chocolate Fondant with Hazelnut Ice Cream – 14, GF

Honey Dessert with Bush Honey Parfait, Steamed Pudding and Pepper Tuille – 14

Orange Infused Brûlée with Chocolate Cream – 14, GF

Homemade Ice cream/Sorbet Selection 10, GF