28 to 30 November 2014


free range duck liver salad is my favourite thing on this week’s menu. we’re cooking them in a little Overgaauw Port and serving them dressed on micro greens from Steve the Magic Man. it’s killed before – it will kill again!

BtBC1 Ribs02

Main Course

soft, sticky pork ribs with a very, very more-ish basting. this is being served with a cous cous salad with organic apricots from a little farm we used to visit in the Swartberg Pass region of the Karoo. Jason is pickling some beetroot for us, and lightly tossing some green beans in butter. there will also be a nice, crunchy coleslaw for balance. If you do not embrace meat, or the pig for that matter, we will have a braised butter bean dish for you – but no pretending to be a veggie so you can get the beans. Okay?



regulars will know how much we love serving tarte tatin at Overgaauw. we usually make it with onions or beetroot or tomatoes though. for dessert this week, we are going much more traditional and doing an apple tarte tatin with a vanilla bean ice cream for pud. (it also helps that apple goes so well with pork.)

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