21, 22 & 23 November 2014

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

Starter

beetroot tarte tatin with a horseradish cream and crunchy little pea shoots from Steve the Magic Man

Tarte Tatin 2

Main Course

lunch is based around roast quail this week. they are de-boned and stuffed with an onion and sage breadcrumb mixture, then basted with a little hoiney sauce while they are cooking. (I’ve already put two aside for lunch each day this weekend.) a salad of Steve’s vari-coloured carrots and baby greens goes with the quail, as do Hasselback potatoes, marinated peppers and heirloom tomatoes.

Dessert

it’s a deceptively simple pud – strawberry sponge. Jason’s version is light, fluffy and wonderfully delicious after the richness of the quail. great summer menu all round!

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