Something about meat, mushrooms and puff pastry almost like a luxurious pie of sorts. Last year we had it this year again a beautiful beef en croûte to share. Instead of the beef fillet we used a beef sirloin which has a little more texture and a lot more flavour.
In addition we have added a slow braised beef cheek, this has given it a little more depth and flavour. To finish we have wrapped the beef, mushroom, duck liver and beef cheek in spinach and bacon then we baked in home made puff pastry.
Carved at the table served with seasonal vegetables, roast new potatoes and jus | R295
This special will end at the end off October!