R300 per person excl gratuity

6 – 12 people per group OR max 40 in a function room

The course includes:

  • Pre-drinks
  • Brief: safety, hygiene and kitchen
  • Starters are served
  • Proceed to kitchen
  • Discuss aging process, cuts of beef and farms
  • Take out the joint and demonstrate de-boning & portioning, taste the wing rib before grilling
  • Back to wine room for mains
  • Dessert & coffee
  • Wing rib is aged at least 35 days and is slow roasted for 18 hours @ 50°C