13-16 October 2016

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

Starter: Beetroot Tarte tartin, horseradish cream and baby greens

Main: Whole stuffed deboned quail, hasselback potatoes, baby greens with peas and mange tout, seasonal greens vegetables.

Dessert: Ballymaloe chocolate cake, berries and cream

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