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| What’s cooking in the next couple of weeks |
- Alaskan king crab caesar salad
- beetroot, feta and pine nut salad, with smoked springbok and citrus dressing
- mini sushi bamboo basket – sashimi, maki and california roll, with wasabi, soy and pickled ginger
- duck liver parfait with toasted “mosbolletjies” topped with jeripico jelly
- cajun spiced chicken and pineapple salad, with lime dressing
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