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