A THREE COURSE SET MENU OF LOCALLY SOURCED, SEASONAL FARE FOR R275 PER PERSON
the figs continue to surprise and delight us this year with later ripening and harvest. who would have thought it? we are able to make the most of them in a rich salad with baby leaf from Steve the Magic Man. apart from the figs of joy, Jason is adding a touch with crisps made from Dalewood’s awesome Huguenot cheese.
the very first menu we ever served as restaurateurs included pork belly. not because its a trendy thing to serve, but we just cook it so damn well. (ask around.) so it’s pork belly this weekend, with a potato dauphinoise, baby broccoli and a Waldorf salad. for those who don’t feel like helping themselves to the unctuous pork platter – we’re also sending out a slow-cooked bean dish with trufffle oil.
it’s all innovation and invention in the kitchen this week, as Jason roasts pumpkin from the garden to make a cinnamon and pumpkin ice cream. this goes with his Ballymaloe chocolate torte to round off a spiffing Autumn menu.