1 January 2017

A THREE COURSE SET MENU OF LOCALLY SOURCED, SEASONAL FARE IS SERVED FOR R295 PER PERSON

Starter: Poorman’s pate, Chicken liver pate, Fellino salami with tomato chutney & homemade bread & butter

Mains: Butterflied leg of lamb, saute potatoes, ceaser salad with seasonal greens

Dessert: Homemade vanilla ice cream with Ballymaloe chocolate cake

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