24-26th March 2017

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

Starter: Duck liver pate, smoked trout pate, homemade pickle, homemade bread and butter.

Main: Whole roasted baby chickens, chilli and garlic, saute potatoes, baby greens with baby beetroot, seasonal green vegetables.

Dessert: Vanilla bean Pannacotta

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