With toasted pine kernels in a sun- dried tomato & Parmesan dressing.

Compiled with wood fired artichokes on a seasonal bouquet of radicchio and baby herb lettuces topped with char grilled zucchini, melanzane , cherry bocconcini’s and sprinkled with Decoranzi misto fiori.

with a colourful array of crisply cooked assorted baby and garden vegetables seasoned with the natural salts of slightly burnt butter.

Steeped in a fragrant Dutch pickle served from the bottom of the old oak casket

Typically, rich & buttery, lapped up with the toasted crusts of yesterday’s loaf.

Plump & shelled Queens snuggled in the womb of perfectly ripened Avo’s and dressed with old style Marie Rose.

Club style triple layered toasted sandwich, shmeared with Mrs balls, tomato & thinly sliced brown onion rings melted in a cascade of Boerekrans cheese the ideal appetizer.

Slow cooked over a wooden fire served with a mielie pap corn tart with tomato- chilli relish.

Hung above an open pit of glowing coals tinged with aromatic smoke from brandy barrelled chips of oak.

Overnight marinated thick cut ox-tail simmered in a thyme infused merlot, one or two junipers bursting with the goodness of baby tatoes, a cassoulet of beans scattered with rainbow carrots.

Freshly plucked from chilly west coast waters and flown to us express. Simply sprinkled with smoked Maldon sea salt painted with lemon & butter and served straight off the griddle.

featuring traditional prime cuts of thick cut Rump open fired chicken flatties Boerie etc. etc.

Simmered in a creamed Madagascan reduction coloured with a rich homemade meaty glacé.