Last weekend of October

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

Starter: Poor mans caviar pate, egg, sour cream, onions and lumpfish roe. Homemade bread and butter.

Mains: Slow cocked karoo Lamb, crushed baby potatoes with¬†cream fraiche and parsley, gremolata, salad of baby greens with artichoke’s, slow cooked butter beans, pickled beetroot salad with dill dressing, seasonal green¬†vegetables.

Dessert: Ballymaloe chocolate torte with a berry ice cream

 

 

 

 

 

 

 

 

 

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