A THREE COURSE SET MENU OF LOCALLY SOURCED, SEASONAL FARE IS SERVED FOR R275 PER PERSON
as we are forecast cooler weather for the weekend, Jason gets to make one of his delicious rustic terrines. we’ll serve this with fresh bread and cucumber pickle. then, as a special treat, he’s been making a fig chutney this week using figs that we over-ordered last week. can’t blame us really – fig season’s almost done and we wanted to make the most of it.
due to an interesting twist in a discussion about quail for an up-coming function, we’ve ordered in some quail for this weekend. the little birds pair perfectly with fruits, so we’ll present them stuffed and roasted with a stone fruit and baby leaf salad dressed with a yoghurt dressing. mange tout and nice and crisp at the moment, as are green beans, so we’ll flash fry those with a little parsley butter. Camilla’s notes for the weekend menu say “some kind of potato” and I’m sure she’ll have that resolved by Friday.
this is where it gets all fabulous – pear cake. there’s a particular recipe Camilla has for a light cake full of pears which I just love. she’ll make a rose geranium ice cream to go with that too.