18-20 March 2016

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

Starter: Beetroot tarte tartin with baby leaf and homemade bread and butter

Mains: Slow cooked duck leg quarters, teriyaki, ginger and garlic. salad of baby greens with honey and mustard dressing. hasselback potatoes, seasonal green vegetables.

Dessert: Meringue roulade, fruit and curd

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