Date: 10 May 2020
Price: R 450 pp
-3 course fine dining experience
-still/sparkling water on the table
cash bar available (wine and cocktail selection)
Chicken liver pate and a citrus micro green salad served in a crispy tuile with cranberry spheres.
Beetroot and butternut mousse and a citrus micro green salad served in a crispy tuile with a cranberry mayo (vegan).
Crispy skin, pan fried salmon with hasselback baby potatoes, candied baby beetroot, lemon sauteed mangetout, almond shavings and a wasabi tartare sauce.
Creamy mushroom risotto served with a crisp green salad and spicy napolitana sauce (vegan).
Mini chocolate entremet with a berry coulis and sugar glass & mini sticky toffee pudding with cream.
Coconut and lime panna cotta served with ice cream (vegan).