Lamb tails wrapped in net-vet (crépine) chargrilled & served with peri peri sauce.
Oven-roasted bones with salsa verde & toasted crostini.
PERI PERI LIVERS
Pan fried chicken livers flambéed in brandy.
BEEF SHORT RIB
Oven roasted with red wine jus.
Crispy friend calamari with Limoncello mayonnaise.
A pot of West Coast mussels cooked in Sauvignon Blanc, garlic leeks & cream.
In a homemade garlic butter flambéed with brandy.
Hand-chopped fillet, mustard, capers, lava salt, parsley, yolk & cognac.