Page 2 - Food Portfolio of Chef Andrew Mkhombo

Hors de oeuvres

Smoked Venison Carpaccio Cape curry roasted butternut

Creamy Garlic Snails
Baked with Parsley, Parmesan and bread crumble

Creamy Green Lipped Mussel Hot Pot Garlic, thyme and wine with grilled baguette wedges