R400 per person excl gratuity
8 – 12 people per group
The course includes:
- Program
- Pre-drinks
- Brief: safety, hygiene and kitchen
- Starters are served
- Proceed to kitchen
- Discuss aging process, cuts of beef and farms
- Select rump & demonstrate how we split, clean & portion
- Do comparative beef tasting sirloin, basted or rubbed for comparative tasting
- Back to wine room for mains
- Dessert & coffee
