4-6 March 2016

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

Starter: Smoked trout pate, pickled cucumber. Chicken liver pate, onion marmalade. Homemade bread and butter

Main: Whole roasted baby chickens with lemon and garlic, tomato chilli chutney. saute nicolla potatoes, baby green with honey and mustard. Pan fried beetroot with cumin and caraway. seasonal green vegetables.

Dessert: Pear tarte tartin with cinnamon ice cream

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