27-29 November 2015

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

 

Starter: Smoked snoke pate, bean pate, homemade bread and butter. Chicken liver salad with baby greens.

Mains: Fillet of beef with béarnaise sauce, Potato dauphine garlic and cream. Caesar salad, cos lettuce, parmesan and croutons, soft poached egg. Pickled beetroot and coloured beets.

Dessert: Apple and pear cake, vanilla cream

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