The utmost care is taken to source the highest quality organic ingredients for the country cuisine served at The Table restaurant. Limited seating under ancient oak trees ensures that the service matches the care taken with food preparation.
While the Beetroot Tarte Tatin starter wasn’t an option for me, the green and sour-cream salad was tasty, and the olives delicious. It’s accompanying stone-ground bread very tempting!
I didn’t understand the slow roasted Karoo lamb, with a cold aubergine tagine and roasted veg dish. While perfect for my diabetic needs, the cold veggies made the tender lamb ‘soapish’. Something even the delish Merlot couldn’t sort.
The panna cotta with raspberry gelato looked amazing and there were a bunch of takers to ensure my serving wasn’t wasted.
Low 5.0 mmol/L (Fasting target 4 – 6mmol/L)
High 5.8 mmol/L (2 hours after meal target, less than 7.8 mmol/L)
BEETROOT TARTE TATIN (serves 4)
- 8 – 10 small to medium sized beetroots
- 60g butter
- 120g brown sugar
- 2 tablespoons red wine vinegar
- 2 cloves garlic, crushed
- fresh thyme leaves or oregano
- sea salt and black pepper
- ready rolled puff pastry
- sour cream to serve
- Place the beetroots in a saucepan and cover with cold water. Bring to a simmering boil over medium heat and cook until a knife pierces through the beetroots easily. Drain from the water and allow to cool before peeling and cutting in half.
- Preheat oven to 200C. Melt the butter in a heavy based 24cm pan or skillet. Add the sugar and cook until golden and caramelised. Add the red wine vinegar (be careful of hot steam!) as well as the garlic and fresh herbs,
- Arrange the beetroot halves evenly over the caramel. Season with salt and pepper. Trim the pastry into a disc or square big enough to cover the beetroots. Tuck in any excess pastry edges, and prick the pastry lightly with a fork.
- Bake for 20 minutes or until puffed and golden. Cool in the pan for a couple minutes, then carefully turn out onto a serving plate. Top with sour cream.