14-17 January 2016

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

Starter: Earthy beetroot tarte tartin, baby greens and homemade bread and butter

Main: Whole quail, stuffed with a sage and buttered bread crumbs stuffing, sauté baby Nicola potatoes, baby greens with peas, crunchy coleslaw, carrot and cabbage.

Dessert:

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