The menu

Chuck beef braised low with onion, thyme and a rich pan gravy.

Six hours in the pot until it falls off the bone, finished with butter beans.

Whole fish seasoned overnight, fried crisp and served with lemon.

Sticky, smoky racks glazed and roasted until the edges caramelise.

Island-style goat curry, slow-simmered with scotch bonnet and allspice.

Herb-marinated and roasted golden, with crisp skin and juices to spare.

Tender lamb shoulder with root vegetables and rosemary.

Coiled Southern African farmer sausage, coriander-spiced and flame-grilled.

Collard and spring greens wilted with garlic and a little smoked oil.

Creamy sugar beans stewed with tomato, onion and peanut butter.

Seasonal vegetables in a fragrant, gently spiced coconut curry.

Wok-tossed long grain rice with sweetcorn, peppers and spring onion.

The West African classic — smoky tomato stock base, cooked down slowly.

Buttered baby potatoes rolled through parsley and sea salt.

Traditional Zimbabwean maize meal, turned smooth and served warm.

Nutty, golden rice folded through with roasted peanut butter.

Baked pasta in a tomato and cheese sauce with a crisp top.

Crunchy cabbage and carrot in a light, tangy dressing.

Peppery rocket with shaved parmesan and a lemon dressing.

Tomato, cucumber, red onion, olives and feta with oregano.

New potatoes, spring onion and chive in a soft creamy dressing.

Apple, celery, grape and walnut — crisp, sweet and classic.

A generous platter of the best fruit the season has to offer.

Individually iced sponge cakes, finished by hand.

Layered sponge, fruit, custard and cream in the traditional way.

Baked vanilla cheesecake on a biscuit base with a fruit coulis.