TRADITIONAL POTJIE KOS

Beef potjie, red wine, root vegetables (D, G, A) Lamb potjie with rosemary, garlic and pearl onions (D, G)

carvery

Pork ribs basted with a sticky BBQ glaze (P, D) Whole beef ribeye with bone marrow butter and braai salt (D) Whole braaied line fish, served with sauce vierge (S, D)

DESSERT

Traditional Malva Pudding Amarula anglaise, Madagascan vanilla ice cream, honeycomb crunch (V, D, E, G)

father’s day LUNCH

Freshly baked rusks and warm mielie bread

Whipped smoked butter, naartjie marmalade, biltong pâté (V, D, G)

STARTERS

SPRINGBOK CARPACCIO Cured & smoked springbok loin, bone marrow aioli, Parmesan, blackberry, pickled shimeji, rocket (D, G)

Or

BURRATA FRITTA Crispy fried burrata, sauce romesco, toasted pine nuts, arugula, roasted tomato, olive oil, toasted sourdough (V, D, G, N)

BUFFET MAINS

Smoked beef brisket with a black pepper crust (D, G) Grilled venison loin, juniper, red wine glaze (D) Braaied lamb neck with rosemary and garlic (D) Beef riblets basted in Black Label (A, D) Durban butter chicken thigh sosaties (D) Karoo lamb rib loin chops (D) Truffle potato gratin with Gruyère and thyme (V, D) Charred sweetcorn with a chilli lime butter and parmesan (V, D) Wild mushrooms and sautéed with garlic butter and herbs (V, D) Turmeric rice with crispy fried onion and coriander (V, D) Curried vegetable sosaties (V, G) Pap, tomato smoor, beef jus (D)