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    Buy a pink Punnet of Mushrooms today to bring Hope, Joy and Dignity!

    Cancer is hard. The diagnosis, the treatment, the recovery. And with breast cancer, the loss of a breast too.

    It’s a very personal wound that often changes a woman’s perception of her femininity, self-worth and sense of belonging.

    That’s where Reach for Recovery (R4R) and the South African Mushroom Farmers’ Association (SAMFA) step in.

    • All forms of breast reconstruction and external breast prostheses are very expensive, and many women who have survived the trauma of breast cancer simply cannot afford them.

    Reach for Recovery’s joyous brigade of volunteers, all of them survivors of breast cancer themselves, extend a helping hand, visiting women recovering from mastectomies at state hospitals, passing out information, care packages and, through their Ditto Project, a future avenue to feeling more whole again with a personally fitted and colour-matched breast prosthetic. These are costly, extremely well-made external silicone breast forms that are provided to recipients without any charge.

    Here’s a solution that assists our brave survivors

    Every year, SAMFA funds this important, dignity bolstering work through their Power of Pink campaign. Throughout October, fresh mushrooms are sold in pink punnets at Pick n Pay stores, and R1 from each goes to R4R to provide breast prostheses to cancer survivors who can’t afford them.

    Another beneficiary of the Power of Pink funded Ditto Project, Trudie Pienaar, explains the body positivity that comes from wearing the correct breast form.

    “I was privileged to receive a new perfect-fit breast prosthesis a few months ago. As I picked up weight in the past years, the first prosthesis that I used after my mastectomy 13 years ago no longer fit well. My ownbreast was not the same size as the prosthesis side anymore. It looked unbalanced, asymmetrical and skew. I started to hide behind scarves and loose-fitting clothes. It is such a blessing not to be self-conscious of my appearance anymore and to wear t-shirts and blouses with confidence again!”

    “At SAMFA, we feel privileged to be part of this stream of upliftment,” says SAMFA’s Chairperson, Ross Richardson. “People say to surround yourself with those who are going to lift you higher. With Pick n Pay and Reach for Recovery, we are proud to be doing just that.”

    You can assist and bring hope, joy and dignity – Simply buy a pink punnet of mushrooms today

    • Pink punnets of fresh mushrooms will be on shelves at Pick n Pay stores nationwide throughout October.

    Please join Team Ditto in uplifting the lives of underprivileged women who have survived breast cancer with this simple yet life-changing purchase.

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    Trending

    Add Mushrooms to your Diet to maximise Heart Health

    It’s World Heart Day on 29 September, which leaves just enough time for a few fungi-first steps to a more heart-healthy lifestyle.

    In general, heart health is all about positive lifestyle choices that include exercise, lowering stress and managing weight through good dietary habits.

    Delicious, low-calorie mushrooms can be a cornerstone of those heart-conscious eating habits. Points in favour of consuming mushrooms:

    • A recent study, reviewed in Phytotherapy Research, concluded that adding edible mushrooms into your diet could help lower your blood pressure levels.
    • A 2010 research paper by Keith R Martin from the Healthy Lifestyles Research Center, College of Nursing and Health Innovation at Arizona State University, published in Nutrition Journal, found that “dietary mushrooms can be protective against cardiovascular disease (CVD)”.
    • Mushrooms contain vitamins C and D, which have long been associated with good cardiovascular health, as well as a unique heart-healthy type of fibre and potassium.

    Medical News Today notes “there is some evidence that consuming a type of fibre called beta-glucans may lower blood cholesterol levels. [And these] beta-glucans occur in the cell walls of many types of mushrooms.”  The journal also states, “potassium can help regulate blood pressure, and this may decrease the risk of hypertension and cardiovascular disease.”

    All that being said, it’s now obviously time for a salad … a mouth-watering Artichoke & White Button Mushroom Salad packed with creamy fresh mushrooms and other satisfying umami flavours.

    Whether you are keen on a salad or a steak, samoosas or spaghetti, you’ll find fantastic mushroom-forward versions for each at https://mushroominfo.co.za/.

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    Exquisite 4-course Indian Tasting Menu at Geet

    Restaurant Week is back!

    It’s the time of the year, where upmarket restaurants across the country will offer their menu at reduced prices either for lunch or dinner. Seats have to be pre-booked in advance through the Restaurant Week online portal.

    Geet

    The word ‘Geet’ in Hindi means “melodious poem” and the cuisine echoes this sentiment.

    Landing in Brooklyn with nothing more than a small suitcase and a love of food, Gita Jivan found her very first her culinary love to feed the world at large.

    Geet is a family-run concern with owner Gita helped by her dad.

    The menu is unique, based on the Indian philosophy of using natural seasonal flavours, enhanced by classic technique and utilizing the freshest possible ingredients. Distinguishable culinary excellence derived from over the years experience brings you delicious recipes for the appetites of today while continuing to create exciting new dishes for the future.

    How to book?

    This year, Geet will be part of Restaurant Week (29 September – 5 November) offering a 4 course tasting menu for only R350.

    Book your table now!

    _____

    Restaurant Week Menu:
    Exquisite 4-course Indian tasting menu
    Please note that the below menu is a sample menu and subject to change
    _____

    Theater Tasting Menu
    Experience a symphony of flavours with this new menu. A culinary journey that celebrates the diversity and richness of Indian cuisine without compromising taste.
    _____

    Please note that the menu will be changed on a weekly basis
    _____

    NON – VEGETARIAN MENU
    Wine or whisky pairing optional at extra charge
    _____

    APPETIZERS
    Suitcase Indian Snacks experience
    _____

    TO START
    _____

    CHICKEN 65 (DRY)
    Chicken marinated with herbs and spice a delicacy from CHETANAND and tossed in subjoin source
    KAPI TAMARIND KEBAB
    Madras coffee- deboned meat of your choice, smoked charcoal, and spices
    TREAD LAMB CHIGAR ROLLS (LAMB ONLY)
    Rogan lamb mince, excitedly rolled in phyllo pastry and deep fried
    _____

    MAIN
    _____

    BADAMI QOURMA SABZI
    Seasonal garden and greens cooked in a cream almond puree
    METHI MALIA BABY CORN MUSHROOM PALAK
    A creamy flavor vegetable cooked in creamy spinach gravy
    LAMB METHI MALIA BABY CORN MUSHROOM PALAK
    A creamy flavor vegetable cooked in creamy spinach gravy
    BUTTER CHICKEN
    Boneless chicken cooked in butter and tomato creamy gravy
    COCONUT RICE TRIO MINI NAAN
    Bondi mint riata roasted papad papaya salad
    _____

    DESSERT
    _____

    Trio Malia Kulfi Carrot Halwa
    ___________________________________________________________

    VEGETARIAN | VEGAN MENU
    Wine or whisky pairing optional at extra charge
    _____

    APPETIZERS
    Suitcase Indian Snacks experience
    _____

    TO START
    _____

    SOJI PALAK CHEESE POPPERS
    Cheese stuffed in spinach semolina poppers lightly spiced (chef’s specialty)
    POAWA POKODA (V)
    Mashed rice with mix vegetable, lightly spiced and deep fried, served with coconut chutney
    KHANDVI & GREENS CHAAT
    Classic Gujrati Snack, Seasonal Greens Caramelized Coconut and Almonds
    _____

    MAIN
    _____

    PANEER MAKAHNI
    Homemade cottage cheese in a tomatoes’ creamy gravy
    BUTTERNUT KOFTA
    Butternut gently spiced rolled in balls slipped in a cream almond
    DHAL BHUKHRA
    Old dehli style lentils cooked in a creamy buttery gravy
    BUTTER CHICKEN
    Boneless chicken cooked in butter and tomato creamy gravy
    COCONUT RICE TRIO MINI NAAN
    Bondi mint riata roasted papad papaya salad
    _____

    DESSERT
    _____

    Trio Malia Kulfi Carrot Halwa
    _____

    Exquisite 4-course Indian tasting menu – R350

    Book your seats now!

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    Hot

    Delicious 3-course Dinner Special at Villa Barranco

    Restaurant Week is back!

    It’s the time of the year, where upmarket restaurants across the country will offer their menu at reduced prices either for lunch or dinner. Seats have to be pre-booked in advance through the Restaurant Week online portal.

    Villa Barranco

    For a romantic venue that just oozes charm and allure, Villa Barranco is the ideal restaurant. The courtyard creates a distinctly Italian ambience, which is enhanced by the live jazz band playing softly in the background.

    The cuisine on offer is as varied as it is flavourful. Popular dishes include red meat, fish, pastas and vegetarian options so that every guest is assured of something delicious. All dishes are individually prepared, which means that only the best is presented and enjoyed.

    How to book?

    This year, Villa Barranco will be part of Restaurant Week (29 September – 5 November) offering a 3 course set menu for dinner at R295.

    Book your table now!

    Restaurant Week Menu:
    _____

    STARTERS
    _____

    Korean Chicken Wings
    Wild mushroom arancini

    OR

    Butterfish & Salmon Fish Cakes
    Tartare with deep fried capers

    OR

    Crumbed Haloumi
    Citrus butter. Black sesame seeds (V)
    _____

    MAINS
    _____

    Smoked Pork Belly
    Cranberry jus. Butternut puree. Creamed spinach

    OR

    Beef Brisket & Guinness Pot Pie.
    Marrow bone with parsley salt. Skin-on chips with smoked ketchup

    OR

    Tagliatelle Arrabiata a la Babylonstoren
    Chilli. Garlic. Tomato. Olive oil. Crispy dry-cured bacon (Optional)
    _____

    DESSERT
    _____

    Baked Lemon Cheesecake
    Granadilla coulis

    OR

    Blueberry & Strawberry Tarte.
    Chocolate sorbet. Chantilly cream

    OR

    Macaroon
    Burnt honey ice cream
    _____

    Delicious 3-course dinner menu – R295 pp

     

    Book your seats now!

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    3-course fine-dining menu at Priva Restaurant

    Restaurant Week is back!

    It’s the time of the year, where upmarket restaurants across the country will offer their menu at reduced prices either for lunch or dinner. Seats have to be pre-booked in advance through the Restaurant Week online portal.

    Priva

    PRIVA is the multi-award winning result of a 10 year passion for creating a space for adults that is defined as being: Contemporary, Beautiful, Fun, Unique, Luxurious, Music-filled, Epicurean, Uplifting, Stylish, Sexy, Appropriate, Stress reducing, Tasteful, Opulent, Comfortable, Delicious, with Indoor and Outdoor dining, and in a word “PRIVA”

    How to book?

    This year, Priva will be part of Restaurant Week (29 September – 5 November) offering a 3 course fine dining menu for R380 per person.

    Book your table now!

    _____

    Restaurant Week Menu:
    _____

    HORS D’OUVRES / STARTERS
    _____

    CHICKEN LIVER RILLETTES
    Pan seared chicken liver & thighs rillettes, served with caramelized onions, figs and toasted bread
    OR
    DELICATE SEAFOOD ROULADE
    Wrapped in poached zucchini strips, seafood bisque, caviar, chilli oil
    OR
    PEAR AND GOATS CHEESE TART
    White wine poached pears, black pepper goats cheese, beetroot, balsamic reduction
    _____

    ENTRÉES / MAIN COURSE
    _____

    SIRLOIN
    Seared sirloin, corn and chilli salsa, cubed potatoes, baby corn, Madagascan red pepper sauce
    OR
    PORK BELLY
    Slowly cooked overnight, honey soya glaze, pumpkin tart, corn salsa, butternut puree, homemade crackling
    OR
    STUFFED CALAMARI
    Stuffed with cream cheese, Danish feta, jalapeno, fresh pasta tossed in creamy garlic sauce
    _____

    PRIVA DESSERTS
    _____

    CHEESECAKE REIMAGINED
    Vanilla fridge cheesecake, rooibos spheres, lime curd, passion fruit, rooibos sugar chips
    OR
    PINA COLADA PANNA COTTA
    Panna cotta, pineapple, strawberry and apple compote, mango puree, lime curd, homemade nougat ice cream
    OR
    3 SHADES OF CHOCOLATE MOUSSE
    3 layers of homemade chocolate mousse, zesty homemade ice cream and crumble
    _____

    3-Course Fine Dining Menu – R385

    Book your seats now!

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    Contemporary 3-course Dinner Special at De Kloof Restaurant

    Restaurant Week is back!

    It’s the time of the year, where upmarket restaurants across the country will offer their menu at reduced prices either for lunch or dinner. Seats have to be pre-booked in advance through the Restaurant Week online portal.

    De Kloof Restaurant

    De Kloof represents a movement against the usual culinary mediocrity and compromise. Their mission is to create memorable dining experiences that make you wonder why you missed out on good food for so long.

    De Kloof is uncompromisingly and unapologetically committed to quality food and innovative dishes. Dishes and prepared according to classic European techniques with local influences. All their chefs are qualified…

    How to book?

    This year, De Kloof Restaurant will be part of Restaurant Week (29 September – 5 November) offering a 3 course set menu for dinner at R385

    Book your table now!

    Restaurant Week Menu:
    The dishes have a suggested but optional beverage pairing
    _____

    STARTERS
    _____

    “Mushroom Eclair”
    Biltong (optional) eclair. Shallot & truffle cream. Wild mushrooms.
    Quinta do Sol cape vintage served chilled (50)

    “Wild Prawn Risotto”
    Argentinian wild prawn. Saffron risotto. Chicken skin. Minted pea puree. Chorizo. Clams. Grapefruit beurre blanc.
    Spier Chardonnay/Pinot Noir (65)

    “Tartare”
    Steak tartare. Cured & grated egg yolk. Garlic aioli. Sundried tomato. Pesto. Parmesan crisp.
    Ridgeback Mischief sparkling wine (85)
    _____

    MAINS
    _____

    “Pig in The Vineyard”
    Smoked pork belly. Hanepoot jus. Mustard mash. Pork & apple samoosa. Dukkha braised cabbage.
    De Krans Moscato OR Hakutsuru sake (65 / 75)

    “France vd Korea”
    Chicken breast ballotine. Garlic cream. Korean style chicken wing. Black rice & edamame.
    Sebastian rose (65)

    “Beefy Goodness”
    Flat iron steak. Potato dauphinoise. Spinach in wonton. Honey roasted carrots.
    De Kloof Swartland Pinotage (85)
    _____

    DESSERT
    _____

    “Tarte au Berries”
    Summer berry tarte. Dark chocolate sorbet. Honey cream.
    Jakkalsvlei Red Muscadel (45)

    “Ushizi Ikhekhe”
    Lemon cheese cake. Passion fruit ice. Minted crumbs. Mango sorbet.
    Orange river Jerepico (40)
    _____

    3-Course Dinner Menu: R385

    Book your seats now!

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    Trending

    Delectable 4-course set menu at Prosopa

    Restaurant Week is back!

    It’s the time of the year, where upmarket restaurants across the country will offer their menu at reduced prices either for lunch or dinner. Seats have to be pre-booked in advance through the Restaurant Week online portal.

    Prosopa

    The elegant, stylish interior designed by renowned local architect, Callie van der Merwe, creates a sophisticated, fresh atmosphere at Prosopa, situated in the heart of Waterkloof Heights.

    Prosopa’s extensive Mediterranean menu is influenced by the flavours of Greece, Portugal and Spain. The signature lamb dish Kleftiko is deboned leg of lamb wrapped in vine leaves & foil stuffed with feta, fresh tomato, herbs and spices and slow roasted in the oven. An option one cannot stay away from is the fantastic array of mezze one can have on a platter or individually.

    The extensive award-winning wine list offers many a gem to be enjoyed beside the fireplace on a cold winter’s night or on the veranda with the curtains blowing in a soft summer breeze.

    How to book?

    This year, Prosopa will be part of Restaurant Week (29 September – 5 November) offering a 4 course set menu for dinner at R445.

    Book your table now!

    _____

    Restaurant Week Menu:
    Please note that Vegetarians can also be accommodated
    _____

    FIRST COURSE
    _____

    Assortment of Dips
    Sundried tomato pesto, hummus, olive tapenade, accompanied by bread sticks, fried brinjals, ricotta & skordalia
    _____

    STARTERS
    Choice of one of the following:
    _____

    Prosciutto, Camembert & Onion Marmalade Tart
    rooibos balsamic reduction & citrus arugula salad
    Or
    Thai Fish Cake
    homemade sweet chili sauce, pico de gallo & lime
    Or
    Moroccan Spiced Lamb Arancini
    cauliflower pureé, sundried tomato pesto, pickled onion & fennel
    Or
    Beef Carpaccio
    balsamic macerated strawberries, pickled mustard seeds, radish, arugula & lemon dressing
    _____

    MAIN COURSE
    Choice of one of the following:
    _____

    Kingklip
    savoury lime & cilantro cous-cous, broccolini, beurre blanc & burnt lemon
    Or
    Seared Beef Fillet
    buttermilk roasted garlic pomme pureé, green beans, crisp onion & brandy green peppercorn sauce
    Or
    Porchetta Stuffed with Duxelles
    carrot pureé, dauphinoise potato, onion jam & thyme jus
    Or
    Roasted Butternut
    sage & leek risotto, toasted pumpkin seeds & parmesan cheese
    _____

    DESSERT
    Choice of one of the following:
    _____

    Salted Caramel Popcorn
    crème brûlée
    Or
    Death by Chocolate Torte
    mixed berry coulis & crème Chantilly
    Or
    Strawberry Mousse Gateaux
    coconut crumble & lime gel
    _____

    Delectable 4-course set menu – R445
    Vegetarian options are available

    Book your seats now!

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    Signature 6-course Tasting Menu at Brasserie de Paris

    Restaurant Week is back!

    It’s the time of the year, where upmarket restaurants across the country will offer their menu at reduced prices either for lunch or dinner. Seats have to be pre-booked in advance through the Restaurant Week online portal.

    Brasserie de Paris

    Brasserie de Paris is a contemporary French/International restaurant, serving French-inspired à la carte, as well as an innovative international tasting menu. Set in the unique Karl Jooste house, the ambiance is elegant, intimate and contemporary. Our wine cellar holds an extensive collection of both local and French wines, with wine pairings and suggestions carefully crafted by our in-house sommelier Sinisa Nikolic.

    How to book?

    This year, Brasserie de Paris will be part of Restaurant Week (29 September – 5 November) offering a 6 course set menu for lunch & dinner at 595.

    Book your table now!

     

    Restaurant Week Menu:
    Including a glass wine
    _____

    1ST COURSE
    _____

    Soupe Vichyssoise
    Pommes Soufflé, Chive Oil, Truffle Cream Fraîche
    _____

    2ND COURSE
    _____

    Beetroot Tartare
    Radish, Orange, Balsamic Vinegar, Dill
    _____

    3RD COURSE
    _____

    Seared Scallop
    Cauliflower & Smoked Mussel Puree, Edamame, Toasted Almonds
    _____

    SORBET
    _____

    4TH COURSE
    ____

    Pork Belly
    Rainbow Carrots, Yam Fondant, Pear Parisienne, Pear & Thyme Jus, Crackling
    _____

    5TH COURSE
    _____

    Beef Rossini
    Beef Fillet, Duck Liver Parfait, Truffle, Baby Carrot, Green Bean, Pearl Onion, Pommes Pavé, Madeira Bordelaise
    _____

    6TH COURSE
    _____

    Miso Caramel & Blond Chocolate Tart
    Burnt White Chocolate Parfait, Dark Chocolate Mousse, Beurre Noisette Crumb, Hazelnut & Chocolate Crisp
    _____

    Signature 6-course tasting menu with a glass of wine – R595
    Please note: Prepayment required for 6 guests or more. No under 10 year olds.

    Book your seats now!

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    6-course dining experience at Granita at Kievits Kroon

    Restaurant Week is back!

    It’s the time of the year, where upmarket restaurants across the country will offer their menu at reduced prices either for lunch or dinner. Seats have to be pre-booked in advance through the Restaurant Week online portal

    Kievits Kroon

    Kievits Kroon has three dining options available, each one different in style and ambiance. For an unforgettable dining experience with a difference you can enjoy a specially arranged candlelit dinner, enhanced with soft ambiance lights under our famous Kievits Kroon Tree situated on the main lawns, complete this experience with specially arranged background music carefully chosen to compliment your taste. Uniquely to our property we offer an exquisite picnic experience on the estate lawns at Kievits Kroon.

    How to book?

    This year, Kievits Kroon will be part of Restaurant Week (29 September – 5 November) offering a 6 course set menu for lunch & dinner at R445

    Book your table now!

     

    _____

    Restaurant Week 6-Course Dinner Menu:
    Including welcome drink served on arrival
    _____

    ARRIVAL
    WELCOME DRINK SERVED ON ARRIVAL

    our bakers’ selection of petite charcoal infused, beetroot, and herb cocktail rolls bread sticks, matured cheddar puffs, garlic naan, flavoured butters, balsamic dressing, olive oil
    _____

    AMUSE BOUCHE
    CHEF’S SPECIALTY OF THE DAY
    _____

    STARTER
    TRIO OF PRAWNS – MANGO AND PRAWN MOUSSE
    chimichurri prawns, smoked paprika kataifi prawn, crunchy papaya salsa, lemon foam, balsamic caviar
    _____

    PALATE CLEANSER
    CHERRY BERRY ROSE SORBET
    _____

    MAIN COURSE
    BLACKENED RIB EYE WRAP
    potato pave’, roasted baby onion, lemon courgette batons, velvety butternut, green peppercorn jus
    _____

    DESSERT
    LYCHEE LAVENDER PANNA COTTA
    crushed hazelnut praline dust, mixed berry foam, dark chocolate pills, glass pear
    _____

    TEA & COFFEE
    HOMEMADE PISTACHIO MINT TRUFFLE, BRIE & FIG WONTON
    served with your choice of flavoured teas or freshly brewed fairtrade puro coffees
    _____

    6-Course Dinner Menu: R445
    Including welcome drink on arrival

    Book your seats now!

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    Sensational 3-course dinner menu at LeSi Performing Waiter Restaurant

    Restaurant Week is back!

    It’s the time of the year, where upmarket restaurants across the country will offer their menu at reduced prices either for lunch or dinner. Seats have to be pre-booked in advance through the Restaurant Week online portal.

     LeSi Performing Waiter Restaurant

    LeSi’s newly launched Performing Waiter Restaurant is ready to entertain you whilst you enjoy a scrumptious six course dinner. The performances are live from Monday to Saturday evenings. They offer the full production with a minimum of 5 performers on fully booked evenings, and smaller serenade evenings with fewer performers on quiet nights.

    How to book?

    This year, LeSI will be part of Restaurant Week (29 September – 5 November) offering a 3 course dinner menu for R395 per person.

    Book your table now.

     

    _____

    Restaurant Week Menu:
    Dinner price exclude 15% service fee
    _____

    Choice of Starters

    GAZPACHO (CHILLED SOUP)
    ROMA | TOMATOES CREAM | CROUTONS | HERBS

    WOOD SMOKED CHICKEN BREAST AND CAMEMBERT
    SMOKED CHICKEN BREAST SLICES | CITRUS AND MUSTARD SEED CHUTNEY | DEEP FRIED CAMEMBERT | CRANBERRY COULIS | EGYPTIAN DUKKAH

    ESCARGOTS WITH MOZZARELLA CHEESE CRUST – CHOICE OF GARLIC OR ROQUEFORT
    ESCARGOTS çCREAM | GARLIC / ROQUEFORT | BREAD FINGERS

    VEGETARIAN COUSCOUS GREEK SALAD TERRINE
    HERB COUSCOUS | SUNDRIED TOMATOES | DANISH FETA | CHOPPED OLIVES | CREAM VINAIGRETTE
    _____

    Choice of Main Course

    SLOW ROASTED RED WINE SHORT RIB
    SLOW COOKED SHORT RIB | CREAMY MASHED POTATO | RED WINE JUS | CURRIED CABBAGE SLAW | SEASONAL VEGETABLES | FRESH DILL AIOLI

    THAI CHICKEN AND PRAWN CURRY
    TENDER CHICKEN BREAST | GREEN CURRY PASTE |GARLIC AND CORIANDER LEAF |CREAM AND COCONUT MILK |BASMATI RICE | POPPADUM

    SLOW ROASTED CIDER PORK BELLY
    CIDER PORK BELLY | SOY AND RED WINE REDUCTION | POTATO CROQUETTE | APPLE JELLY | CRISPY CRACKLING

    BEEF FILLET AND BONE MARROW
    SUCCULENT PERFECTLY AGED 250G FILLET WITH OVEN ROASTED BONE
    MARROW AND POTATO CROQUETTE | SEASONAL VEGETABLES | DUSTED FRIED
    ONION SLIVERS | BLACK PEPPER REDUCTION | CHIMICHURRI | RED WINE JUS.

    _____

    Choice of Dessert

    VELVET CHOCOLATE MOUSSE TARTLET
    DECADENT VELVET CHOCOLATE MOUSSE TARTLET | CHOCOLATE SHAVINGS | BERRY COULIS | WHIPPED CREAM

    PASSIONFRUIT AND RASPBERRY PANNA COTTA
    PASSION FRUIT CURD PANNA COTTA, SERVED WITH A FRESH RASPBERRY AND
    STRAWBERRY TOPPING

    CRÈME BRÛLÉE
    CREAM CUSTARD WITH A BRITTLE TOP OF MELTED SUGAR WITH A DOLLOP OF CREAM AND BERRY COULIS
    _____

    3-Course Dinner Menu – R395

    Book your seats now!