7-10 January 2016

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

Starter: Salad of baby leaf with melon, strawberry, baby figs and goats cheese.
White bean pate, Homemade bread and butter.

Mains: Slow cooked duck, ginger, garlic, teriyaki and port. Smokey lentils with roasted butternut and creme fraiche, baby leaf salad, green beans.

Dessert: Vanilla panna cotta with berry coulis

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