A THREE COURSE SET MENU OF LOCALLY SOURCED, SEASONAL FARE IS SERVED FOR R295 PER PERSON
Starter: Duck liver pate, homemade bread and butter, Heirloom tomato capresse salad.
Main: Whole roast Quail, sage stuffing, honey. Hassel back potatoes, roast beetroot salad with cumin and yogurt, cos lettuce with croutons, pickled eggs and pecorino. green beans with mustard.
Dessert: Chocolate torte with berries and cream