The Menu, which changes daily,
written on blackboards
Our starter:
Chicken liver parfait with toast & red onion marmalade
Beef & raisin samoosas, tzatziki & chutney
Chicken liver parfait with toast & red onion marmalade
Beef & raisin samoosas, tzatziki & chutney
Beef schnitzel with creamy
wedges, rocket & parmesan jus, R85
Sesame crusted fish cakes with
crispy potato wedges, aioli & side salad, R75
Steak tartare
Light Sicilian red blend,
described as Sicily’s answer to Burgundy, R200
A chocolate dessert selection, assembled by the chef
Chef Rozanne Scholtz
Photographs © John Ford, Adamastor & Bacchus 2012
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