Arrival
Sashimi drizzled with warm sesame oil, pickled ginger, spring onion and wasabi mayonnaise
Entree
Port glazed fig, Onion petals filled with zat'ar, Duck liver pate, Served with home- made Melba toast
Starter
Slow cooked Venison and Toulouse sausage, Topped with sage and nut crumble, Served with peach confiture
Main Course
Sirloin medallions, Served on burnt butter mashed potatoes with sautéed greens, heirloom carrots and wild mushroom jus
Dessert
Trio of individual cake squares:
-Mulberry chocolate cake with French chocolate cream
-Lemon yoghurt cake with lemon curd
-White chocolate and hazelnut cake with butterscotch sauce. Served with vanilla bean ice-cream
Price: R400 per person (Excluding 10% gratuity)