26 – 27 December 2016

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

Starter: Beetroot tarte tartin with sour cream and baby greens

Mains: Slow braised duck leg quarters with teriyaki, ginger and garlic served with smokey lentils and butternut, baby greens & tender stem

Dessert: Coconut Roulade with berries & cream

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