Roasted baby
aubergines with mozzarella slices, pomegranate molasses and fresh parsley
Blanched green
beans, roasted red pepper slices,
pitted calamata olives in a cider vinegrette
Thinly sliced
fennel marinated in lemon and olive oil and
topped with slivers of parmesan
cheese
Moroccan
deboned chicken with preserved lemon, Ras al Hanout and herbs
Duck fat roast
potatoes with the herb gravy from the
roast chicken
Fresh
asparagus with anchovy lemon butter
A plateful
We believe in
self service rather than pretty presentations
The wines we served were
Diemersdal (Woolworths) Fruity & Light Sauvignon blanc 2010 (magnum)
Glenelly Shiraz Cabernet Sauvignon Merlot 2006and an ancient (non-vintage) Porterville Rooi Jerepiko from our cellar
with the sticky toffee pud
Photographs © John Ford, Adamastor & Bacchus 2012
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