Tasty Jay’s Cpt

Tasty Jay’s Cpt Home cooked meals at an affordable price

Menu for this week.
24/08/2026

Menu for this week.

Menu for the week 😁
17/08/2026

Menu for the week 😁

11/08/2026

Dinner Tomorrow 🍽

Menu for this week 😁
10/08/2026

Menu for this week 😁

Happy 6th birthday to Tasty Jay's! 🥳Thank to each and every person for your continued support over these 6 years! It's a...
04/08/2026

Happy 6th birthday to Tasty Jay's! 🥳

Thank to each and every person for your continued support over these 6 years!

It's a big step to take the leap and start your own business. There have been a lot of ups and a lot of downs, but meeting new people and getting feedback good or bad makes it worth it in the end.

I'm beyond grateful to everyone. Thank you❤️

Never let anyone stand in your way! Follow your heart and anything is possible.

Menu for the week 😋
03/08/2026

Menu for the week 😋

Apologise for the inconvenience
27/07/2026

Apologise for the inconvenience

Dinner Tonight 🍽
23/07/2026

Dinner Tonight 🍽

FUN FACT😁Basil turns black when bruised because its cell walls rupture, releasing enzymes (polyphenol oxidase) that oxid...
21/07/2026

FUN FACT😁

Basil turns black when bruised because its cell walls rupture, releasing enzymes (polyphenol oxidase) that oxidize rapidly upon contact with oxygen.
​To prevent this, the best technique is the Chiffonade method, combined with a proper cutting technique:

​The Chiffonade Technique
​Dry Completely: Ensure the leaves are 100% dry after washing. Extra moisture accelerates darkening and makes leaves slippery.
​Stack the Leaves: Stack 4 to 6 dry leaves neatly on top of one another, with the largest leaf at the bottom (exactly as shown in your photo).
​Roll Gently: Roll the stack lengthwise into a tight cylinder, like a cigar. Avoid squeezing too hard to prevent bruising the delicate cells.
​Slice Cleanly: Using a razor-sharp knife, slice crosswise into thin ribbons. Use a smooth, forward-slicing motion rather than pressing straight down or sawing back and forth, which crushes the leaves.

Tips to Keep It Green
​Sharp Knife is Key: A dull knife crushes and bruises the plant cells, turning edges black within minutes.
​Cut Last: Always slice basil at the absolute last minute right before serving or garnishing.
​Coat in Oil: Toss freshly cut basil in a light drizzle of olive oil to create a protective barrier against air.

Swipe to see end result😁

Our menu for the week
20/07/2026

Our menu for the week

Address

Egret Road Southfield
Cape Town
7800

Opening Hours

Monday 10:00 - 18:30
Tuesday 10:00 - 18:30
Wednesday 10:00 - 18:30
Thursday 10:00 - 18:30
Friday 10:00 - 18:30

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