All main course dishes are served with a small
complimentary serving of roast potatoes and vegetables. Any extra veg ordered will be charged for.
With a red wine & thyme butter and a roasted red onion tart tian
Springbok goulash slowly stewed with carrots & mushrooms in a red wine
& thyme jus. Topped with creamy pecorino & rosemary polenta
Red wine braised rabbit leg served with pearl onions, field mushroom, crispy Pancetta & a rich red wine jus