3-6th November 2016

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

Starter: Poor mans caviar pate, egg, sour cream and caviar, homemade bread and butter

Mains: Slow braised duck leg quarters, teriyaki, ginger, garlic. Smokey lentils with butternut, baby greens with honey and mustard, steamed seasonal green vegetables.

Dessert: Meringue roulade, curd, berries and cream

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