2-4 February 2018

A THREE COURSE SET MENU OF LOCALLY SOURCED, SEASONAL FARE IS SERVED FOR R300 PER PERSON

Starter: Beetroot Tarte tartin, sour cream and baby greens.

Mains: Whole quail deboned and stuffed with sage and butter, saute nicolla potatoes, bay greens and baby figs, Seasonal greens vegetables.

Dessert: Poached stone fruit and vanilla ice cream

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