1&2 November, 2014

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

Starter

a beautiful platter of locally sourced produce such as charcuterie, cheese and patés will be served to reflect the bounty of the region.

it’s broad bean season, so we have made a fresh paté using beans from Magic Steve. there is also a smoked angelfish paté, pickle made by our chef and his lovely bacon jam.

_MG_7760Main Course

the main course is centred around some beautiful beef fillet we’re getting from our friend Ryan Boon, but the dish is really centred around one of Camilla’s awesome onion tarte tatins. the caramelised onions in the tarte pair wonderfully with the beef, as does the Huguenot cheese from Dalewood that we will scatter ove the onions.

also from Magic Steve’s garden comes the fresh French tarragon which we will use to make a bearnaise to go with the fillet.

a beetroot salad with yoghurt dill dressing, and an artichoke salad with baby leaf flesh out the salad offering, while the 7 people left in Cape Town who aren’t banting will enjoy a hot dressed potato salad.

Tarte-Tatin-2Dessert

a meringue roulade made with farm eggs and blueberries from Matt, a farmer next door to Dalewood Fromage near Klapmuts.

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