Spring in the Reserve Shed

Snacks served on arrival Sourdough breadboard with baked pears, bacon jam and spiced lamb medfouna with olive oil foam | Free-range confit Guinea fowl from the farm in a dumpling, rhubarb purée, cider, pickled onions, crispy skin, XO sauce, pink flowers | Free-range Elandsberg Springbok loin smoked, natural jus, caraway seeds, ash gnocchi, parsnip purée, candied beetroot, protea, wild grass seeds and a touch of gold | West Coast hake deep-fried on an open fire, Yuzu lemon purée, canola flowers, canola seed, crispy pumpkin, lemon cells | Wild Boar belly brined, dry-rubbed and smoked for 8 hours, salted puffed rice, broccoli purée, pine nut risotto, rosemary butter, ham hock jus, oxalis, pea shoots, basil leaves | Home-grown Elandsberg Wagyu calf (7 months), cooked over charcoal in the earth, potato terrine, bone marrow butter, carrots, caramelised beer jus, cacio de pepe crunch, spring onion root, mushroom emulsion, charcoal wafers | Burnt farm honey soft serve, toffee snaps, marigolds, white pepper oats, buffalo yoghurt drizzle Fire pot coffee with petit fours. Sesame seed snaps and salted caramel profiteroles.