Belly of the beast

Plump prawns pan-fried in a fiery peri-peri sauce, served alongside creamy, stone-ground polenta.

Tender Karoo lamb curry, slow-cooked with aromatic spices and served in a hollowed-out bread loaf.

Locally sourced boerewors sausage, slow-smoked with paprika and served with chakalaka relish and pap.

A fragrant and subtly spiced chicken curry, infused with apricot and almond, served with fluffy basmati rice.

Whole snoek, expertly grilled over an open flame, served with a sweet potato mash and lemon butter sauce.

A hearty vegetable stew, slow-cooked in a traditional three-legged pot, served with steamed dombolo dumplings.

Crisp mixed greens with thinly sliced biltong, fresh figs, goat cheese, and a balsamic glaze.