A THREE COURSE SET MENU OF LOCALLY SOURCED, SEASONAL FARE IS SERVED FOR R275 PER PERSON
seasonal tomato tarte tatin – Steve’s got some lovely tomatoes for us, and we’re serving the tarte tatin with a brie from Dalewood, caper berries and wild rocket
we’re serving a delicious roast, stuffed quail along with honey-roasted figs and hasselback potatoes. the quails are deboned and roasted so they are crispy outside while the sage butter stuffing keeps the succulent flesh nice and moist. for the greens, we’re doing a grape salad with grape seed oil dressing, and some tender stem broccoli. Camilla will do something vegeterian too, in case one accidentally wanders into the restaurant. we’ve got lovely marrows in the garden at home at the moment, so it will probably be based on those.
the exceptional Pudim Molotov is coming to visit after lunch. this Portuguese dessert made with farm egg whites and hot caramel, and is light, airy and delicious. and a small scoop of house-made dark chocolate ice cream will go with that