Join us at Springfield Estate where this year we will be taking our tables outside to our lawns overlooking the dam for a celebration of our heritage and influences.
Bertus Fourie and his team from Asador Carne-Ology will create a theatre of fire and flame cooking our exquisite feast while you enjoy a live band, sipping on our delicious wines in the Spring sunshine.
- Four courses with bubbly on arrival and wine on the table included.
- Coffee available to purchase from our mobile barista.
- Additional wine & soft drinks available to purchase from our bar.
- There will be assigned seating, please communicate via email should you wish to be grouped with other guests.
- Please note that it is a set menu and we won’t be able to cater to likes & dislikes, however please do inform us of any allergies/vegan/vegetarian when booking so we can accommodate accordingly.
- We regret no childrens tickets/kiddie meals available.
The cost is R995 per person.
Click HERE to buy your tickets!
Menu
Amuse Bouche
Traditional Spanish Salmorejo – smoked ripe tomatoes, juiced and blended with sherry vinegar and olive oil, topped with chipotle salt, egg shavings and prosciutto. Served with a toasted sourdough crouton.
Starters
Asado roasted de-boned pork belly served with ponzu pickled daikon, shitake and enoki, sesame seeds and a peashoot & fine green bean salad.
Carne-el -Trapo Sirloin wrapped in coarse sea salt and a Whole Berry Cabernet Sauvignon-soaked cotton cloth, quick roasted in live fire. Then thinly sliced and flambadou’d with wagyu lard.
Mains
10-hour slow smoked “geelvet veldbees” brisket Abrie’s folly Calvados-Mustard glaze Roasted leeks with chunky romesco sauce
Lardo fried baby Potatoes with crispy garlic & onion bits
Ceasar Salad
Sweet
Traditional soft serve in a sugar cone