A THREE COURSE SET MENU OF LOCALLY SOURCED, SEASONAL FARE IS SERVED FOR R275 PER PERSON
we are starting this week with a favourite family dish we call “Poor Man’s Caviar”. it’s a dish of proper farm eggs with onion and sour cream garnished with salmon roe. deceptively delicious, people often narrow their eyes at this starter until they taste it… then it’s a battle to get the plates bag and clear for main course. as ever, Jason will be baking bread fresh each day to serve with farm butter.
the monthly protein roster has chicken on the menu for this week and we’re roasting free range baby chickens from Lazena Farm with lemon and barely enough chilli add some zest. they taste like chicken used to when we were kids and we love serving them. the birds come to the table with a gorgeous caramelised onion tarte tatin. we’re also serving a slow-cooked white bean casserole with truffle oil – because truffles make everything taste fantastic. my favourite thing on the mains menu is the salad this week. Steve the Magic Man is harvesting his multi-coloured baby beetroots and a bit of a rainbow of baby carrots. among some older heirloom carrot varieties, he’s got purple Egyptian ones, a yellow Pesian one and so on. looking forward to that salad with the chicken.
we keep getting asked for it, so we’re doing the Malotov for dessert. This deceptively light caramel meringue is served with a creme anglaise and probably a stone fruit coulis, as the plums and nectarines are all in season at the moment.