12-14 February 2016

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

Starter: Coppa, Fellino salami, smoked angel fish pate and homemade bread and butter.

Mains: Slow cooked duck leg quarters, teriyaki, ginger and garlic, Smokey lentils with roasted butternut, baby greens with baby beetroot, seasonal green vegetables.

Dessert: Vanilla bean panna cotta with a chocolate topping.

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