CHRISTMAS MENU

Focaccia Made With Slow-Fermented Stone Ground Flour And Red Grapes, Green Tomato Chutney, Rosendal Fynbos Vinegar And Extra Virgin Olive Oil

First Of The Season’s Cherries, Ripe Peaches, Leaves And Herbs From Our Garden

Pernod Velouté, Salmon Roe, Chives And Garden Sorrel

Slow Braised And Glazed, Bloomed Sweet Yellow Mustard Seeds, Crispy Fried Straw Potatoes, Local Olive Oil And Parsley

Pomme Dauphine, Mushroom Duxelles And Crispy Onions

Cabbage Slightly Charred, Walnut And Apple Stuffing, Fennel And Dill Vinaigrette

Garden Greens Wilted With, Capers, Lemon And Garlic

Twice-CookedYoung Potatoes With Butter, Garlic And Mature Cheese

Sweet Frozen Milk With Flavours Of Fruit Cake, Ripe Summer Stone Fruit And Macerated Berries

A Selection Of Sweet Treats From The Pastry Chef