Corner Post Bar and Dining Room: Newsletter

Newsletter 15 February - 22 February

February 16th, 2012 / The Boss

Sleeping with the enemy

What better way is there to be a bleeding heart liberal than to occasionally sleep with the enemy? It is for this reason that Mr Robinson, who is categorically not Scottish, has decided to pay tribute to that weave-mad tribe. Mr Robinson, chef and proprietor of the Corner Post Bar and Dining Room, who (have we mentioned this?) is not Scottish, you will see, dear Reader, is utterly liberal. Which is, of course, really just another way of suggesting that he is English.

A sort of a recipe for Shin or Leg of Beef (Potted Hough)

“Take a hough and bash it well with an axe. No’ just break it, but have at it, till the pieces are no bigger than a wee hen’s egg.” Mr Robinson denies that this treatment of a shin had anything to do with his love for the bonny lass who graced him with this recipe. We continue. “Pack it into an iron pot with brown papery skins of onions, two or three peppercorns and a blade of mace. Just cover with water, set on the lid tightly, and let it stew for a few hours at least. When the meat is away from the bone, tilt it into a colander, strain the liquid back into the saucepan, and let it gallop while you are gathering the meat from the broken bones. Then press the meat into a basin with straight sides, and when the meat is all in, fill up with the liquid and set aside till cold.” She then went on to say that ” It should be stiff. If it no’ sets stiff, you must reduce again for it should be stiff as glue.” A lot of things then happen to this stiff meat which we cannot write here due to constrained circumstances. But let it be known that it ends up being a type of brawn, only much firmer. In the end one knows that you have done the right sorts of things if “All o’ mine want no more than twa - three slices o’ potted hough, and a well of baked taties, and a fresh lettuce and mustard - maybe twa - three pickles would go wi’ it well - and a tankard of ale - ‘twill fill them fine - ‘tis all guid meat” She was the mother of four champion blacksmiths and, hence, knew what was strengthening. Even though Mr Robinson only wears his kilt under very particular conditions, we must not underestimate the intractable influence of a few years living in the highlands, wrapped in tartan.
(Quotes taken from Dorothy Hartley’s Food in England, 1979)

Featuring on the menu this week:

Spicy prawn soup with yoghurt and coriander
Chicken liver salad with bacon and baby spinach
Roast stuffed red pepper with tomato, basil, feta and tapenade toasts
Smoked salmon parcels (filled with smoked salmon mousse)
Potato gnocchi with bacon, oyster mushrooms, parsley and garlic
Poached gammon with fried apples, mash and mustard
Grilled leg of lamb with spiced brinjal salad and mint
Fillet of Norwegian salmon with black bean dressing and coriander
Char-grilled Greenfields steak with chips and bearnaise
Ginger ice cream or mango sorbet
Meringues with stewed rhubarb and whipped cream
Creme caramel

Newsletter 8 February - 15 February

February 9th, 2012 / The Boss

It is not all about Love. So, get a hold of yourself, old chap.

As with so many of our ideas, we wrestle with the curse of Greek Idealism when we contemplate Love. And to wrestle with a Greek Ideal, for those who need a quick explanation, is not for the faint hearted. It is to wrestle with an Ideal which is claimed to be more real than human life itself. It is for this reason, I venture to add, that those who are wrestling thus, are the lucky ones. For they stand a better chance of knowing love.

Lucky are those who know that everything, including love, is not more than the sum of its parts. Lucky are those who do not live in hope of exiting the cave to see the world as it “really” is. The advice here, my good man and woman, is that you should do the sums, balance the equation and observe what is in front of you. See it for what it is. And what it is, is nothing more than what it looks, feels, tastes, sounds and smells like. To search beyond what your senses tell you is naively hopeful. And to hope for a sense beyond your senses is simply not sensible.

This year, instead of tortured red roses and flashing hearts in cellophane, love might come in the form of a carefully crafted Italian chicken and parmesan soup or a piece of exquisitely executed chocolate tart.

It is for this reason, ladies and gentlemen, the chefs are breaking with all tradition and cooking on Tuesday night for St. Valentine’s Day. For more information about our set menu, please see PDF below OR go to our Valentines Day page.

Featuring on the menu this week:

Chilled Spanish tomato soup
Marinated poached chicken salad with raisins, baked tomato and rocket
Roast stuffed red pepper with tomato, basil, feta and tapenade
Grilled quail with semolina gnocchi, blistered cherry tomatoes and rocket
Open ravioli with ratatuoille, tiger prawns and basil
Crisp belly of pork with mash and mustard sauce
Grilled Karoo lamb chops with spiced brinjal salad and mint
Char-grilled Greenfields steak with chips and bearnaise
Ginger ice cream or mango sorbet
Meringues with stewed rhubarb and whipped cream
Creme caramel

The chefs are sad to announce that the Kingklip, planned to feature on the Valentine’s menu, have migrated from the coast near Cape Town to deeper waters because of the coastal waters being unusually and undesirably warm.

Newsletter 1 February - 8 February

February 1st, 2012 / The Boss

Human endeavours of dubious worth

It is time, dear Reader and Consumer of Extraordinary Food, to speak about ambitions which lead to human endeavours of dubious worth. With the impending traversing of a mile of water in a dam close by, as well as reckless proclamations of love abounding this month, we need to assess if these are not, in fact, places where angels fear to tread.
Officer Scott, who led all his men not only to their deepest humiliation but also to their death, was a hero for quite some time. (It is beyond the scope of this newsletter to evaluate the dubious societal sentiments which give rise to hero worship.) It was overlooked that officer Scott had no real love for the Antarctic and that the absence of war might motivate some men, like our questionable hero, to endeavour beyond their capacities and, even worse, their interests.
Taking it as true that Mallory gave, as reason to why he wanted to climb Mount Everest, that it is there, this raises the obvious question about inevitability. Now, even though we at the Corner Post Restaurant and Bar would be the last to caution against the exhibition of craftiness with words, we also do feel that some consideration has to be given to reasonableness. Puddles are available for crossing, cupboards for hiding in, fire for walking through and babies for torturing. The last option, admittedly, has some moral considerations weighing in, but then so might climbing Mount Everest when we consider that one in every ten successful ascents end in death.
In the meantime, the fools (in the kitchen) rush in to cook what angels fear no man seems to want to eat. Because they can.

Featuring on the menu this week:

Chilled Spanish tomato soup
Deep fried salt cod cakes with aioli
Roast stuffed red pepper with tomato, basil, feta and tapenade toasts
Butternut and ricotta rotollo with tomat, parmesan and basil
Crisp belly of pork with beans, mustard and bacon
Cape salmon with couscous salad and tomato salsa
Free-range chicken schnitzel with mash and garlic butter
Ginger ice cream or pineapple sorbet
Creme caramel
Mango with yoghurt and crushed macaroons

Newsletter 15 January - 1st February

January 25th, 2012 / The Boss

Provincial Ecstasy

It is with some sense of trepidation that we are about to sing the praises, unadulterated by the usual irony and cynicism, of this province. Brace yourself, dear reader, it is a love letter. And love letters are not known for their objectivity.

But, it is true that, on landing in the sugar cane fields, newly (but not freshly) returned from cavorting in the ivory towers of the University of Cape Town, we breathed. We breathed deeply a sigh of relief; moist and cool and green. And, like a prune emerging from a cup of wine, we drew ourselves up to our full size, our hardened skins softened by the tannins of KwaZulu-Natal’s warm seas and fearful freedoms. And so, restored again, we allowed our eyes to roam a tropical city. A city of gently diminished art deco and the fully articulated flavours of elachi, basmati, tea and buttered toast.

We hastened, I recall now, like desperate disciples, into the hills, towards the mountains…an urgent pilgrimage to mist and cows. To where temples are made of cool air, prayers taste like incense, cows are coseted and it is possible to find butter lettuces among the grasses in ones garden. We therefore, on pain of sentimentality, salute the world that is this province: Know that you have been loved.

Featuring on the menu this week:

Prawn and mussel soup with tomato and basil
Watermelon, feta and red onion salad with mint
Roast stuffed red pepper with tomato, basil, feta and tapenade
Lamb burger with grilled flat bread, humus and mint
Butternut and ricotta rotollo with tomato, parmesan and basil
Thai green chicken curry with rice and bok choy
Bowl of steamed mussels with chips and aioli
Crisp duck leg with mash and shitake mushrooms
Cape salmon with spicy cabbage salad, black bean dressing and coriander
Ginger ice cream or pineapple sorbet
Mango with yoghurt and crushed macaroons

Important notice

We have a new Sunday Sundowner Summer Special.

Starts at 4 pm.

Come and enjoy half a kilo of prawns done in butter, garlic, peri peri or barbecue sauce for R35. Have a glass of sangria for R15 or (share) a jug of sangria (with friends) for R75.

Newsletter - 11 January - 18 January

January 12th, 2012 / The Boss

Progression to the Pinnacle

If we cannot believe in God then can we, at least, believe that we are slowly (even if only very, very slowly) becoming more spectacular, sophisticated, specialised and clever. Please? Perhaps some of us might even be allowed to believe, just a teeny little bit, that we are becoming more enlightened. To prostrate ourselves before the voice of reason and accept that perhaps our nature is not that of fallen angels, is one thing. To lose all hope of progress is a dark place to be.
Yet, Stephen Jay Gould, geologist, biologist and bringer of bad tidings argues, sadly, very compellingly, for the fact that we are deluded to think of our existence as anything but a happy accident. Or unhappy, depending on how you look at it. Either way ‘we’ are recent and nearly insignificant. Nope, says Gould, evidently not all trends are for the better. Not the trend of continued human existence nor our ever important continuing culinary tradition (he doesn’t actually say this - but we know he would have if he had thought of it).
It seems to make no difference how our gastronomic sciences have deepened and how culinary technicalities have evolved. Cuisine for this species (by this species), taking the form of fast food franchises and mock mastery, is cruder than it has ever been.
Let us hope that a large comet puts an end to all of it before we poison, or disappoint, ourselves to death - forever immortalised as the most aesthetically challenged species ever to have walked the face of the earth.
In the meantime, do come and taste something, thankfully, behind its time at the Corner Post Restaurant and Bar. We guarantee enlightenment and a joyous lack of ‘progress’.

Featuring on the menu this week

Chilled Spanish tomato soup
Avocado, bacon and baby spinach salad with poached egg
Rocket, baked tomato and olive salad with shaved parmesan
Cold poached, stuffed free-range chicken with salad, toast and chutney
Thai steak salad
Grilled quail, semolina gnocchi, shitake mushrooms and rocket
Brinjal, mozzarella and basil lasagne with salad
Poached ox tongue with split peas and mustard sauce
Norwegian salmon with pasta rice salad and aioli dressing
Roast rack of Karoo lamb with baby potatoes, roast garlic and basil
Doughnuts, hot chocolate sauce and ginger ice cream
Creme brulee

Newsletter 4 January - 11 January

January 5th, 2012 / The Boss

In the beginning there was Stock

Enter a new year. Enter the quiet scrubbed kitchen. Steel surfaces waiting. Saucepans, boards and knives poised for artistry. And it feels good and right to start at the beginning.
At the beginning of the week, in any kitchen with some culinary integrity, the chefs make stocks. Akin to the building of washes, colours and glazes of an oil painting, excellent cooking starts with stocks. In the late 19th century with the famous gastronome, Brillat Savarin, it was postulated that there is a 5th flavour, osmazone. And true to the ever tenatious Platonic sentiments, this was believed to be the essential flavour captured in the bones of the various meats which we prepare and consume.
Stock is considered to be the ‘fonds de cuisine’: the base, the foundation, the beautiful “bottom” of the food. At the Corner Post we make our stocks with chicken, beef and, if available, veal and game bones. Two stocks are prepared: the one, a light chicken stock, made with carefully skinned chicken bones, unroasted and cooked for three hours. This is used for soups, rice dishes and cream sauces. The other is a darker stock, made with roasted chicken and beef bones and cooked for six hours. This is used for various types of richer gravies.
It’s a thing about depth and you are invited to swim to the bottom with us.

Featuring on the menu this week

The freshest Knysna oysters (with a bottle of cold white, perhaps?)
Onion and rosemary soup
Avocado, bacon and baby spinach salad with poached egg
Tiger prawn cocktail
Potato pancake with Franschhoek smoked salmon and chives
Grilled quail with semolina gnocchi and sage
Home-made tagliatelle with tomato, basil and parmesan
Norwegian salmon with salad nicoise
Roast rack of Karoo lamb with mash and poached garlic
Char-grilled Greenfields steak with chips and bearnaise (Skirt and Rib-eye)
Caramel and Muscat custard with raspberries
Hot chocolate fondant with white chocolate and mint ice cream

Welcome 2012.

Newsletter 28 December - 4 January

December 28th, 2011

Parties

Not all problems of existence can be solved by the use of a dictionary. Knowing, for instance, that a unicorn is a horse with a horn on its nose, either with or without wings, does not really tell us whether they exist. Adding to the definition that they are mythical creatures, brings into question some people’s unquestionable experience of unicorns (empirical evidence in the strictest sense of the word). Insisting that their experience is an hallucination would be to offend their inalienable right to a personal belief system. And so, questions of existence, evidently, can easily become an issue for the constitutional court.
Similarly, Parties, can be taken to be events characterised by the congregation of a group of people to celebrate a particular event or just for reasons of shared pleasure. This, of course, does not mean that there are such things as Parties. The existence of groups of people would depend, firstly, on what a ‘person’ is. Philosophers have it that the identity of a person might cease to exist every time they make a significant life change. Ironically, parties often constitute such life changing experiences.
So, a word of warning from your heroes at the Corner Post, who have all continued to exist after the celebrations of Christmas: Don’t tell even yourself you are going to a party, on pain of bringing into question your own existence and, therefore, making it impossible for anyone else to have fun because of a vanquished party.
Got to go now, I am late, so late, terribly late for tea with a girl, a hatter and a dormouse.

Featuring on the menu this week

Aperitif: Corner Post Kir (dry white wine with home-made mulberry liquor)
Thai style mussel soup
Rocket, baked tomato and olive salad with shaved parmesan
Tiger prawn cocktail
Potato pancake with Franschhoek smoked salmon
Grilled quail with semolina gnocchi, shitake mushrooms and sage
Home-made tagliatelle with tomato, basil and parmesan
Chicken and red wine potjie with rice
Free-range chicken schnitzel with pasta rice salad
Rack of Karoo lamb with spiced aubergine salad
Rasberry zabaglione tart
Hot chocolate fondant with white chocolate and mint ice cream
Christmas pudding ice cream or pineapple sorbet

Important announcement:

Do not tell anyone, there will be a fantastic party at the Corner Post on New Year’s eve.
Entrance fee: R10
Bar fish and chips or burger and chips for R25 from 6 to 11
Bacon rolls for R10 at 2 in the morning

Newsletter 21 December - 28 December

December 21st, 2011 / The Boss

The Reasons for Charity

The motivations for doing good is a subject which has received a fair amount of analysis over the past few centuries of philosophical thought. We shall spare you the pedantry of the details of this argument, and let it suffice to say that there seems to be an intractable problem for those who have fun while doing good deeds. We hear your gasps of horror. Yes, your initial response might be that it is inconceivable that it is wrong to derive pleasure from doing good deeds. But we assure you that, a closer look at the details of this discussion will have you wavering about this. At least for a little while.
The point is that on Tuesday the Corner Post hosted and sponsored lunch for a group of children from a local voluntary day care centre. It was a feast of our famous hamburgers, chips and ice cream with hot chocolate sauce. Adam Robinson, owner of and chef at the Corner Post, would like to think that he performed a good deed. Being prone to self-congratulatory behaviour (inspired by a healthy arrogance and excellent voice) he was not amused at remembering the constraints placed on the moral goodness of this action, by the fact that he had fun feeding these sweet children.
Next year he will try not have fun.

In the meantime it is our Moral Duty to offer you the following this week:

Onion, cider and rosemary soup
Tiger prawn and apple cocktail
Rocket, baked tomato and olive salad with shaved parmesan
Potato gnocchi with oyster mushrooms, parsley and garlic
Grilled quail with semolina gnocchi, shitake mushrooms and sage
Free-range chicken schnitzel with roast pepper and couscous salad
Fillet of Norwegian salmon with salad nicoise
Char-grilled Greenfields steak with chips and bearnaise
Christmas pudding ice cream or pineapple sorbet
Plum and almond tart with vanilla ice cream
Hot chocolate fondant with white chocolate ice-cream

Newsletter 14 December - 21 December

December 16th, 2011 / The Boss

“Classification of Valuable Information

Unlike any other restaurant ever before, and for reasons which can surely only be completely perverse, The Corner Post insists that it now has to classify some of its recipes.
It is, of course, true that Hotel Western Dominance, Global Hegemony Bistro and Pizzeria Industrial Supremacy, all have kitchens which have been feeding the masses for many decades now and have been classifying recipes for as long they have existed. But we have a gut feeling that their reasons are morally sound and for the greater good, unlike the reasons the Corner Post must have.
There is simply no doubt, despite The Corner Post’s claims to keep their classification system in line with a very liberal constitution, that they are simply lying. This we know because that restaurant just has a different smell to it. A smell one cannot trust.
The Corner Post cannot claim to be a democratic restaurant if it is going to keep secrets - even if this is what other democratic restaurants do. We insist that we want to see your recipes for Asparagus Soup and Chicken and Mushroom Pie!”

There will be a reward for anyone who knows who produced this hysterical tirade

Featuring on the menu this week:

Bean, ham and vegetable soup
Asparagus soup (recipe available on request)
Breadcrumbed mussels with salmon mousse
Two terrines with toast and relishes
Buckwheat pancake with Franschhoek smoked salmon and dill

Asparagus risotto with oyster mushrooms, parsley and garlic
Grilled Karoo lamb chops with spiced brinjal salad

Free range chicken and mushroom pie (recipe available on request)
Poached gammon with carrots, mustard and sage
Norwegian salmon with salad nicoise and aioli dressing

Chocolate fondant (classified information)
Strawberry and sherry trifle

Newsletter 7 December - 14 December

December 8th, 2011 / The Boss

The Tree of Good and Evil and Awards for Us

For a period of solemn remembrance of, and sincere gratitude for, an auspicious event, Christmas could seem like the most indecent celebration. (Remember the evil king and all the dead first born baby boys.) We have, however, mercifully, The Christmas Tree to translate the seemingly contradictory messages implicit in the festive season.
We have in the Christmas tree a symbol of a Manichean (that we are all made of both good and evil) type. A symbol which reminds us of the shame that comes with the picking of forbidden fruit. And a symbol which, simultaneously, offers the lights and angels of a more beautiful place than this. And the fact that all these can live happily together in a cute, little Yuletide forest is nothing short of a miracle. The Christmas Tree is, indeed, a symbol only properly understood by the open hearted and broad and pagan minded.

And in this tradition of good and bad we offer you this week’s menu:

Asparagus soup
Chicken and butter lettuce salad with a tuna dressing
Falafel, grilled flat bread and Mediterranean dips
Home-made tagliatelle with tomato, basil and Parmesan
Home-made lasagne and salad
Chicken schnitzel “Holstein” with mash and garlic butter
Grilled Karoo chops with spiced brinjal & mint
White chocolate and mint ice cream or pineapple sorbet
Home-made Christmas pudding with brandy butter (you were warned)
Rasberry and mascarpone blintzes

Awards for The Corner Post

Eat Out Magazine has voted The Corner Post one of the three Best Bistros in KwaZulu-Natal. See their magazine for details and for a complimentary write up on us.

Newsletter 30 November - 7 December

December 1st, 2011 / The Boss

Stirred up and Saturated at the Corner Post Bar and Restaurant

Being hopelessly traditional and utterly authentic here at the Corner Post, we brought into being our 2011 Christmas pudding on Stir-up Sunday this year. So, in January and on the last Sunday before the season of Advent, the chefs began the construction of that indelible, nutty, fruity pudding which we either love or hate, but none can erase from the neural pathways of our minds.
Since then our pudding has been diligently fed with brandy, with not a little solidarity shown whilst doing so. The brandy butter, which is an imperative, will be categorically seduced with brandy until it can, as they say, take no more. It is for the greater good, we assure you. It will be a permanent fixture on the menu as from Wednesday next week until the birth of baby Jesus.

Featuring on the menu this week

Chicken liver peri peri
Mussel, fennel and tomato soup
Home cured ‘carpaccio’ of beef with rocket and parmesan shavings
Home made tagliatelle arabiatta with basil
Kingklip with mash and garlic butter
Poached gammon, split peas, mustard and sage
Cheese blintz (thin pancakes) with mascarpone cheese and rasberries
Chocolate tart with vanilla ice cream

Important notices

Christmas lunch is fully booked, but you are welcome to contact us on the day to see if the weather is good enough to open the garden.
If you are still looking for a pre-Christmas party, please contact us. See our pre-Christmas menus link below or navigate to the Christmas page to see them.

Newsletter 23 November - 30 November

November 24th, 2011 / The Boss

Lies, Deceit and Honest Food

The socially irresponsible and culinary uncritical claims to “honest food” being thrust upon the unwitting mind of society, has raised cynicism to fever pitch at The Corner Post. The chefs have found themselves confounded and, perhaps, even in awe of the attempts to associate “honest” with “good, nourishing, value for money and tasty”.

A challenge to all the interested patrons & friends of The Corner Post:

When next faced by a brazen claim to “honest food”, investigate deeply. Investigate and be sure to find that 300g of Rump steak sold at R70 is only possible because the husbandry lacks compassion and integrity. Be sure to find that not one of the dishes attributed with this strangely placed moral virtue have been artfully prepared with fresh ingredients, sourced locally and as close as possible to their natural state. Be sure to find that “honest” does not refer to something which is either true or good, but refers rather to something which does not challenge and confuse.

The only meaningful way in which a claim to “honest food” can be understood is as “familiar”. The only value for money is received by the owner of the restaurant. And the only nourishment that has been extracted, is that by the various processes which the ingredients have undergone before it even reaches the pots and saucepans of the cook.

Where claims are made to honest food one is certain to find a lack of integrity. And one can only wonder what this claim can mean:
“Honest Food, Authentic Beer and Real People!”
The mind boggles.

Featuring on the menu this week

Artichoke, poached egg and bearnaise with a duxelle of mushroom
Steamed fillet of West Coast sole with a tomato and basil butter sauce
Homemade tagliatelle with a mussel, tomato and fennel sauce
Potato gnocchi with shiitake mushrooms, parsley and garlic
Pink grapefruit sorbet
Nectarine and almond tart with vanilla ice cream
Blackberry mouse with blackberry ripple ice cream and homemade blackberry liquor

Newsletter 16 November - 23 November

November 18th, 2011 / The Boss

Notices

Sorry. The Hermanuspietersfontein wine evening is fully booked. Hope to see you at the next one.
Sometimes it is about Butter(y)

Featuring on the menu this week

Fresh Knysna oysters
Artichoke, poached egg and hollandaise sauce
Asparagus and Merrivale shiitake mushroom risotto
Saldhana Bay mussels in Pernod flavoured breadcrumbs
Lion’s River duck breast with shiitake mushrooms and mashed potatoes
Free range Dargle chicken potjie with pap
Free range chicken schnitzel with garlic butter warm potato salad
Spiced pot-roast pork neck with potato gnocchi
Malted chocolate and prune chocolate pot (Adam believes this to be his invention, but it will more than likely be discovered in a book in about three weeks’ time. A good reason why chefs should not read, if you ask me.)
Ginger ice cream
Pink grapefruit sorbet

About Butter(y)

When making puff pastry one layer of butter (enclosed in one layer of pastry to start with) will turn into 729 layers of butter. Sigh.
Please find attached an advertisement for a Guy Buttery concert at Caversham Mill Restaurant. A guitarist who sports the rare combination of excellent technical skills as well as moving creativity.

Newsletter 9 November to 16 November

November 14th, 2011 / The Boss

2010 Wine Maker of the Year in Howick……

……in the words of Adam Robinson: “The mind boggles”

Hermanuspietersfontein Corner Post Wine Evening

Next Thursday evening will see another auspicious partnership of food and wine at the Corner Post. This time the chefs will be complimenting the award winning wines of the best wine maker for 2010 - Bartho Eksteen, from Hermanuspietersfontein. If you are interested in wine, we have been told that Bartho is informative and entertaining. This pairing is one that you should miss only if in a self punative mood. If, however, you are inclined to embrace the season in a more hedonistic style, or with any style at all, this event is an excellent place to start.

The Menu

On arrival

Bloos(A Rose/Blush of five Bordeaux varietals)
with
Norwegian salmon sushi, Knysna oysters and West Coast breadcrumbed mussels

Starters

No. 3 Sauvignon Blanc
with
Smoked haddock and baby spinach salad with a creme fraiche dressing

3rd course

1855 Posmeester (A Bordeaux blend)
with
Fillet of West Coast sole with tomato and basil butter sauce

Main

Die Martha (A huge Rhone style blend)
with
Braised oxtail with mash and horseradish

Pudding

Swartkaap (100% Cabernet Franc)
with
Chocolate tart

Venue: Corner Post Restaurant, Howick
Date: 17 November 2011
Time: 6.30 for 7
Cost: R195 per person

Booking essential

Newsletter 2 November to 9 November

November 4th, 2011 / The Boss

A Very Short Play

Keep reading →

Newsletter 26 October to 2 November

November 2nd, 2011 / The Boss

Summer time and the living is easy for some (let’s not kid ourselves)

Keep reading →