Heirloom tomato salad with basil pistol dressing and pomegranate seeds. Woodfired bread, spanish green olives with preserved lemon, and homemade whipped ricotta.
Pork shoulder from Glenoakes Estate in the Hemel-en-Aarde valley, roasted overnight in a very low oven. Served with golden hasselback potatoes, honeyed baby carrot tarte tatin, and a rainbow beet salad with fennel.
Prickly pear andpassion fruit frozen yoghurt served with coconut flan.