11-13 March 2016

A THREE COURSE SET MENU OF LOCALLY SOURCED, SEASONAL FARE IS SERVED FOR R275 PER PERSON

Starter: Poormans pate with fresh homemade bread and butter.

Mains: Pickled pork loin, mustard. crushed root vegetable’s with crème fraiche and herbs. baby greens with pea and pomegranate. seasonal green vegetable’s

Dessert: Apple and pear cake with Chantilly cream

 

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