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  • Slow roasted lamb shanks with port wine and onion gravy
  • Chargrilled , butterflied lamb legs with greek marinade
  • Roasted lamb loin with pistachio and pinenut stuffing
  • Braised lamb shoulder with cheddar and thyme dumplings
  • Navarin of lamb with potato and cheese crust
  • Sage and onion crusted lamb racks with homemade mint sauce
  • Seared lamb fillets with peanut satay sauce
  • Roast rib of beef with Yorkshire pudding and horseradish sauce
  • Beef Wellingtons with mushroom and bacon stuffing
  • Braised beef and onions with Guinness and roast garlic and chive dumplings
  • Classic cottage pie with potato and parsnip mash crust
  • Roast sirloin of beef with horseradish and mustard crust and beef jus
  • Smoked beef fillet wrapped with bacon and served with a bourbon BBQ sauce
  • Beef fillet wrapped with bacon and served with a béarnaise sauce
  • Baked ham on the bone with spiced apricot glaze
  • Roast pork loin with crackling and a spinach and mushroom stuffing and apple sauce
  • Pork Wellingtons with roasted peaches, caramelized onions and a cabonara sauce
  • Slow honey roast pork belly with onion and sage gravy
  • Slow roasted pork fillets stuffed with prunes finished with a kahlua cream sauce
  • Slow roasted lamb shoulder with thyme and black beer dumplings
  • Cheddar and rosemary crusted butterflied lamb legs with onion jam and classic mint sauce
  • Lamb birianani with braised saffron rice, poppadums, chutneys and riata
  • Roasted spring lamb loin with cashew and rocket stuffing and minted lamb gravy
  • Braised lamb shanks with button mushrooms and onions with Central Otago pinot and chargrilled foccacia croutons
  • Sweet balsamic glazed lamb loins with chargrilled vegetables
  • Pork escallopes with bacon, sage and lemon butter sauce
  • Balsamic glazed veal racks with horseradish and basil
  • Twice cooked pork and olives with parmesan mash Venison dumpling stew with chorizo
  • Denver leg fillets with creamy mushrooms and rough puff croutons
  • Whiskey glazed ham with poached spiced fruit
  • Rack of cervena with mushroom and herb crust, red currant and port reduction
  • Braised oxtail stew with a spinach mash