Durbanville Voorbereidingskool 60ste Langtafel

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HORS D'OEUVRE

Beef tartar, sesame, teriyaki, soy cured yolk

AMUSE BOUCHE

Salt baked beetroot ‘ravioli’, cashew nut cheese, pickled apple salsa

APPETISER

Hanepoot glazed pork lollipop, miso-maple roasted carrot puree & toasted hazelnut

ENTRÉE

Woodfired butternut squash with grilled orange sage butter and toasted pumpkin seed dukkha

Marinated heirloom baby beets with roasted pears, goat’s chevin & micro salad

Whole spit-fired free-range chicken with garden herb, caper & lemon butter

Anchovy, rosemary and garlic wood roasted Karoo lamb with its own jus

FROMAGE

Gorgonzola panna cotta, textures of figs

PETIT FOURS

Salted caramel chocolate tartlet summer berry cheesecake milk tart eclair with toasted white chocolate

DRESS CODE: BLACK-TIE - FORMAL

KONTANT KROEG

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