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Supper club 4 2022

R290pp

 

Pure’ artichoke with steamed mozzarella dumpling, olive, chilli, anchovies tapenade, tomato reduction finished with fresh basil and lemon dressing

 

Chicken falafel with brinjal pickle, date and cumin chutney, celery salad and madumbie crisps

 

Crisp pork belly with corn pure, potato and roast garlic gnocchi, confit of citrus, cashews, coriander dressing with intense jus finished with green bean achar

 

Backed Pear, walnut rosemary crumble, whipped cream cheese, gorgonzola ice cream, port reduction, pear and black pepper jellies

 

 

 

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