The first week of January 2010 ended off with a beautifully set birthday function for a very special guest, Ansa.
The open air terraces were draped, giving a subtle arabian desert feel. Yet, with the now very lush and green garden it symbolised freedom and peacefulness. 
A few regulars visited us, as well as 20 birthday guests.
The set-menu function started with our homemade cocktail savoury breads and spreads, followed by table salad.
Main course was our famous fillet in blackpepper and course salt crust, flambed and topped with flambe mushrooms and cream, served with pasta rice and vegetable garnish.
I used half a bottle of brandy to flambe all the fillet!
Dessert was our famous coffee caramel brandy tart.
The evening was lit up with by the outside flame torches and music. Unfortunately I was too busy preparing all the food that I had no time to take a picture of the plated meals. I will testify as all the guests did that it was mouthwatering.
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