That’s quite a statement, so what will you offer? The full menu was released on our social media streams and includes four delicious and contemporary twists on timeless classics, but my favourite is the Spiced Doughnut with Soy and Plum Pork Belly, Mustard Custard and Nasturtium. Bottomless Mimosas are part of the promise.
And who supplies the produce for those spectacularly refreshing dishes? Heidelberg and the surrounding areas have amazing independent farmers and makers, and most of our produce is sourced from them. The rest of the produce is from small-batch makers in and around Gauteng that all take care in their approach to producing.
Who is responsible for the cooking? As the owner of Poortjie Saal, Katryn takes the lead here, and Francois and myself act as sous chefs along with the in-house team.
Given your reputation, we know that the décor will be nothing short of exceptional… what’s planned for this week’s Brunch Edition? We’re taking a more ‘minimalist’ approach with a single, 30 meter long table in the middle of the giant shed and creating a conceptual interior of off-white with pops of pastel colours.
Your go-to components when it comes to your own Sunday lunches at home? Good company, food with soul and full glasses.
Tickets are R350 each, email firstname.lastname@example.org to book your seat… do it fast.