A combination of cherry tomatoes from the garden and Vredenhof organic estate, topped with real butter puff pastry and baked as a tarte tatin. Served with Steve’s magic mix of baby leaves, including lambs lettuce, tatsoi, basil and carrot.
Ryan Boon’s 8 week aged beef shins, braised overnight with garlic and onions. Served with seasonal beetroot, carrots, green beans and plums.
A chocolate mousse slice from Cocoa Fair organic 71% dark chocolate and pasture raised eggs from Farmer Angus, with a salted caramel and chocolate shortbread base. Served with a scoop of poached pear sorbet.