A THREE COURSE SET MENU OF LOCALLY SOURCED, SEASONAL FARE FOR R275 PER PERSON
Jason is making the pork and chicken liver terrine which has been much in demand since it first appeared on one of our menus. that will be served with bacon jam and house-made cucumber pickle.
free range chicken and leg portions from our free-range supplier hits the table roasted and crispy, with a potato pie. there’s a baby beetroot salad with ingredients from Steve the Magic Man, and a mix of steamed mange tout and beans tossed in a sizzling, buttered pan.
pears are firmly in the game, so we are poaching a few of those in saffron and serving them with Camilla’s astonishing chocolate ice cream. Yeah!