SPRING MEALS
Words: Zira Cooks
PEA AND PRAWN RISOTTO
Topped with baby root veg, surrounded by petit pois puree
SEARED SALMON
With sweet Potato Mash, Peas salsa and Garlic Glaze
CHOCOLATE FONDANT
Surrounded by berry anglaise and toasted marshmallow SERVE 8
CONFIT OF SMOKED PORK BELLY
Seared Pork Tenderloin, Candied Pancetta, Assioan Pork Consomme Serves 4
SPRINGBOK LOIN
With Honey Roasted Parsnip, Sautéed Broad beans & Rosemary Jus Serves 4
CUCUMBER PRAWN ROULADE
With Smoked Salmon, Goats Cheese, Cucumber Sauce & Basil Mayo
DUCK EGG WITH CRUMBED HAM HOCK AND PEA FOAM
SERVES 4
BUFFALO MILK BURRATA, JAMON IBERICO, BASIL JELLY, DEHYDRATED OLIVES AND FRESH TOMATO
SERVE 4
BEETROOT CURED SALMON
CHICKEN ROULADE
With cauliflower puree, mushrooms and chicken jus.
AMAGWINYA – FOR WINTER
Amagwinya can be eaten with anything from apricot jam curry mince, polony, fried potatoes chips (french fries), atchaar, snoek fish … Continue Reading AMAGWINYA – FOR WINTER
STICKY PORK BELLY WITH STONE FRUIT SLAW, SWEET MUSTARD & CRACKLING
Made by Chef Lauren Lentz
MANGO & PASSION FRUIT VANILLA BEAN CHEESECAKE
Made by Chef Lauren Lentz
KOFFER FISH
Made by chef Timothy Goddard, from Six Senses Ziggy Bay.
CHEF CHALUKA RANGANA RODRIGO
From the Maldives to Sri Lanka Chef Chaluka has been honing his culinary skills and expanding his knowledge the only … Continue Reading CHEF CHALUKA RANGANA RODRIGO
