29-30 October 2016

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

Starter: Chicken liver pate, smoked trout pate, homemade bread and butter.

Mains: Butterflied leg of lamb, aioli, potato dauphnoise, baby green with pea and pomegranate, seasonal green vegetables

Dessert: Apple tarte tartin, cinnamon ice cream

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