18-20th November 2016

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

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