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
