We serve nature: a fusion of healthy, pure, vibrant food prepared with love and devotion. I serve a set menu which I introduce with a short lecture on the ingredients, the techniques and interesting anecdotes. The set menu for 6-8 April:
Starter
Chicken and red lentil pâté served with freshly baked caramelized onion bread
Main Course
Steak and ham pies baked in my grandmothers warm water pastry served with a green bean rosti, butternut pan fried in roasted sesame seed butter, and a warm mushroom and Chinese black bean salad.
Dessert
Quince and preserved ginger cake served with caramel custard
Coffee and tea
R 180 per person. Bookings essential.
Please let me know if there is anything you do not eat and we will suggest something in its place. We cater specially for vegetarians and dietary requirements.
Directions
See the website under general information, directions; or call me on 0833062830
Open times :
A set menu is served from Tuesday to Saturday nights and changes weekly. See the website for details. Breakfasts, brunches and lunches Monday to Sunday for groups of 10 or more
CHEFS DETAILS
I am a slow food chef following century old techniques, using the freshest organic ingredients and my god given talent to prepare food that you usually do not find in a restaurant.
CHEFS FAVOURITES
A starter - Haddock and roasted pecannut pate served with sesame bread: It is served with a salad.
A soup - Roasted red pepper and tomato soup served with rosemary bread
A main meal - Kudu lasagne. I slow roast the kudu with fresh herbs, juniper berries. I layer the kudu with pasta which I roll paperthin and a bechamel sauce infused with fresh oreganum
A dessert - Curry apple ice cream: The taste of an apple is very delicate when cooking with it especially if done with curry. It is an art to prepare to so that you taste both the apple and curry.
An afterwards - We usually serve bottomless freshly ground coffee/a variety of teas with chocolate truffles
CONTACT DETAILS
