DUCK EGG WITH CRUMBED HAM HOCK AND PEA FOAM

SERVES 4

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BUFFALO MILK BURRATA, JAMON IBERICO, BASIL JELLY, DEHYDRATED OLIVES AND FRESH TOMATO

SERVE 4

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CHICKEN ROULADE

With cauliflower puree, mushrooms and chicken jus.

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AMAGWINYA – FOR WINTER

Amagwinya can be eaten with anything from apricot jam curry mince, polony,  fried potatoes chips (french fries), atchaar, snoek fish or cheese.

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STICKY PORK BELLY WITH STONE FRUIT SLAW, SWEET MUSTARD & CRACKLING

Made by Chef Lauren Lentz

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MANGO & PASSION FRUIT VANILLA BEAN CHEESECAKE

Made by Chef Lauren Lentz

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KOFFER FISH

Made by chef Timothy Goddard, from Six Senses Ziggy Bay.

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CHEF CHALUKA RANGANA RODRIGO

From the Maldives to Sri Lanka Chef Chaluka has been honing his culinary skills and expanding his knowledge the only way he knows how, by getting involved. He’s worked in the 24 hour coffee shop at the luxury Eden Resort & Spa & progressed from Junior sous chef to senior sous chef & even had a hand in lecturing at Mercmerine.

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KNOW YOUR FOOD!

It is not just about knowing where your meat and vegetables come from it is knowing everything about your food. For example, have you ever thought of where your salt comes from? 

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