A THREE COURSE SET MENU OF LOCALLY SOURCED, SEASONAL FARE IS SERVED FOR R275 PER PERSON.
with figs triumphantly in season – especially the miniature ones we get from Steve Botha – we’re starting with a salad this week. It features those figs, and a brie from Dalewood Fromage. with chicken livers from Lazena Farm, we are making a paté to serve with fresh bread Jason’s just baked and some butter.
our much loved take on serving the pork loin after brining, boiling and roasting returns to the table with house-made chilli tomato chutney. we’ll serve that with tender-stem broccoli, hasselback potatoes and a pea and grape salad with a grape seed oil dressing. lots of light, salady stuff to enjoy with the hot weather.
deliciously light baked cheesecake for dessert finished with a berry coulis