25-28 February 2016

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

Starter: Salad of baby leaf with fresh figs, melon and parmesan crisps, with a wild honey dressing.

Main: Fillet of beef with sauce bernaise, potato dauphinoise, greens with roasted carrots, apple and almond salad, tender stem broccoli with soy and sesame seeds.

Dessert: Ballymaloe chocolate cake and vanilla ice cream.

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