7, 8 & 9 November 2014

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

Starter

early varieties of tomatoes are coming into season, so we are making a tomato tarte tatin topped with Huguenot cheese, an award-winning mature hard cheese from Dalewood Fromage. that will be garnished with sunflower sprouts and brought to the table whole so you can share if you want to.

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Main Course

we’ve got lamb that’s been sourced from Fairview’s veld-reared flock, so we’re doing a de-boned leg of lamb roasted with fresh herbs. that’s served with a roast garlic aioli and Jason’s chilli tomato chutney.

to go with the delicious young lamb, there’s an artichoke and caper salad with a wholegrain mustard dressing. Steve the Magic Man’s little beets are looking fabulous, so there’s a Moorish beetroot salad with yoghurt and cumin. For those who eschew the Bant, parsley saute├ęd potatoes complete the side dishes.

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Dessert

if there’s any room to spare at the end – just before the mint – we’ve set a cardamom cream with rose geranium jelly. That will be served with berries and a little choccy biscuit. our ice cream machine’s still on the fritz, so none of that this week.

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