29 October Sunday Lunch

A glass of Steenberg 1682 Chardonnay Brut MCC on arrival

Shared starter Boards 

Deep fried mac and cheese balls with bacon jam 

 Loaded Hummus: whipped beetroot humus topped with crispy chickpeas, edible flowers, feta crumble, and roasted onion 

Crispy tortilla shards | bruschetta 

Mains served family style. 

8 hour slow cooked black pepper crusted brisket, sliced and served with a rich jus 

Chicken thighs in a sweet basil marinade, oven roasted till golden 

Old fashioned roast potatoes 

Creamy spinach tart in a crumble crust 

Garden inspired salad – seasonal salad greens, rosa tomato, cucumber ribbons, julienne carrot, radishes, and fresh herbs 

Plated dessert – please choose 1 

Malva pudding and milk tart duo – taking two South African favourites and combining them to create the ultimate dessert.

OR

Peppermint crisp tart jars