21-24 January 2016

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

Starter: Poor mans caviar pate, capelin roe, Homemade bread and butter

Mains: Butterflied leg of Lamb, gremolata, overgaauw’s¬†ceasar’s salad,¬†gratin of potato, tender stem broccoli.

Dessert: Chocolate roulade with berries.

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