A THREE COURSE SET MENU OF LOCALLY SOURCED, SEASONAL FARE IS SERVED FOR R275 PER PERSON
we start this week’s set menu with a starter of charcuterie and a vegetable paté. a selection of locally produced salami and lonza will come to the table with a paté made with roast garlic and white beans. lonza is an air dried and smoked pork loin which has little fat and is bursting with flavour. the salami is made by an artisan producer in George, and is one of our favourite sandwich fillings at the moment. freshly baked bread and butter come without asking.
we went through a little quail shortage for menu purposes for a while, although we’ve been sneaking them into the weekly menu at home. they are back at Overgaauw stuffed with sage, onions, breadcrumbs and butter, then roasted with a honey glaze in a hot oven. one of us might actually sit down with you, they’re so delicious. we’ll send out a cauliflower and caper salad with tomatillos, and then a baby leaf salad with peas and mange tout. carbs will come in the form of sauteéd baby Nicola potatoes – those waxy Mediterranean ones.
it’s not too long to go now, but figs are still in season. we were debating whether to serve some kind of fig salad with the quail, but we always opt for the fresh option and never get to cook them in a dessert. so the dessert argument won, and you’ll be getting a fig tarte tatin served with ginger ice cream that we’re churning as I write this.