21-23 April 2017

A THREE COURSE SET MENU OF LOCALLY SOURCED, SEASONAL FARE IS SERVED FOR R295 PER PERSON

Starter: Coppa, Bresole, smoked trout pate,pickle and tomato chutney. Homemade bread and butter.

Mains: Whole deboned quail, sage and butter stuffing, honey glaze, hasselback potatoes, baby greens with baby beetroot, seasonal greens.

Dessert: Good old malva with custard.

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