A THREE COURSE SET MENU OF LOCALLY SOURCED, SEASONAL FARE IS SERVED FOR R275 PER PERSON
we start with a beetroot and fig salad this week. we want to get the last bit of joy out of fig season before we start making late ripening fruit into jam for winter. the salad will feature Steve’s magical greens and a honey mustard dressing. along with a bountiful bowl of freshness, we will send out freshly baked bread with butter.
this is one of those corkers of a menu that Jason just loves to serve. it’s whole roasted fillet with Yorkshire pudding and an Overgaauw red wine sauce. that will come out with a melange of summer squash, like patty pans and gem squash, as well as a lovely pomme dauphine.
we are busy churning a berry ice cream to go with our rich Ballymaloe chocolate tart for dessert.