A THREE COURSE SET MENU OF LOCALLY SOURCED, SEASONAL FARE FOR R275 PER PERSON
WE ARE CLOSED FOR A WEDDING ON SATURDAY, SO THIS MENU WILL BE OFFERED ON FRIDAY AND SUNDAY
we are starting with that all-time favourite Camilla recipe of a beetroot tart tatin dressed with horseradish cream and little baby radish sprouts from Steve the Magic Man. it comes to the table whole and you get to serve yourselves – no bickering over the last piece please.
it’s lamb week here at Overgaauw Restaurant and it’s an appropriate dish to serve to celebrate the arrival of little Conraad van Velden, born on Monday to David and Nicole of Overgaauw Estate. the roast karoo lamb comes with a lovely aioli and Hasselback potatoes. we’re using some baby salad leaves to make an artichoke salad. (See how we put a lot of baby things in there?) there’s also a roast carrot salad with a honey dressing and chia seeds. if any vegetarians come along to watch other people enjoy themselves, we’ll do something with aubergines for them.
Jason is making his soft meringue roulade filled with a granadilla curd and a seasonal fruit coulis.