Menus for Future Supper Clubs

November Supper Club Menu .

Amuse Bouche

Pumpkin puree, warm sage polenta, wild mushroom sauce, rocket oil

Fillet of roe deer, elderberry, Boplaas chocolate port, pressed potato & celeriac, rosemary

Cheese course

Pre-dessert

Apricot glazed tarte aux pommes, hazelnut ice cream

Coffee


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