A THREE COURSE SET MENU OF LOCALLY SOURCED, SEASONAL FARE IS SERVED FOR R275 PER PERSON
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.
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 sauteéd potatoes complete the side dishes.
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.