A THREE COURSE SET MENU OF LOCALLY SOURCED, SEASONAL FARE FOR R275 PER PERSON
Chicken liver salad with free range chicken livers from Lazena cooked in Overgaauw Vintage Port and served on a bed of baby leaves grown by Steve the Magic Man. Our signature slipper bread and butter are sent out with the salad.
Autumn is starting to creep in and summer is definitely fading into memory, so we are heading into the territory of braised meat dishes for mains. As this is the last weekend of trade before we break for Winter 2015, it seems fitting to offer a beef bourguignon for lunch. We’re cooking this using some wonderful 14 week matured, pastured prime rib – I mean why not splash out before the hols? This will be served with a smooth root veg mash and some seasonal green veg. Mmmm – nice and hearty.
Camilla is making her granny’s carrot cake to go with a chocolate ice-cream that will be churned on Friday.