18-21 February 2016

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

Starter: Beetroot tarte tartin with horseradish cream and micro greens

Mains: Butterflied leg of lamb, tomato chilli chutney, new potatoes, baby greens with pea and pomegranate, green beans and mange tout.

Dessert: Soft meringue with creme anglaise and stone fruit puree

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