WILD FOOD TAPAS AT THE CAPE FARMHOUSE
Chef Phil Mansergh and Roushanna Gray from Good Hope Gardens Nursery will be collaborating on this Wild Food Tapas night, combining their skills and creativity, preparing beautiful tapas dishes, each with an indigenous edible ingredient, sustainably harvested and paired to perfection.
Locally baked wild pine ring mushroom artisan break bread served with wild fennel seed butter
Beach broth with foraged seaweed
Cream of wild asparagus (veldkoel) soup
Wild spinach and paneer samoosas
Local goats cheese with mixed heirloom greens salad, caramelised oranges and Fynbos infused dressing
Organic potato wedges served with wild garlic and Oxalis aoli and a sweet chilli and sourfig sauce.
Kelp Sushi rolls
Hottentot fish cakes with spekboom mayo
Pork and seaweed sausages with wild berry (Num Num) jam
Rose Pelargonium chocolate brownies with Catawba coulis and cream
Please book to avoid disappointment – phone 021 780 1246 or email firstname.lastname@example.org