From The Pass

#fromthepass – Laksa with sea-bass and prawn

Laksa w prawn and seabass

Laksa w prawn and seabass

Dion fell in love with laksa the first time during the early stages of working with me at the Saxon Hotel as a junior CDP, we had a crocodile and prawn laksa where we skewered the crocodile with lemon grass.
Through the years Dion mastered the complexity, bringing together all the flavours. Enter Marcus a talented young chef who has an undying love for Asian flavours, having travelled to Asia as youngster on numerous occasions he always has a great understanding with the complex flavours. So when he made a laksa Dion of course got excited, “I hope you know I’m the king of laksa, so please blow my mind.” An hour or so late he did just that, blew my mind and socks off, It was at that moment that I could not leave it of the chefs table menu for that night, so we took the base and worked it into a pretty looking dish but of course giving homage and respect to the all glory full laksa.”

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#fromthepass – Roast Duck Breast

Duck Breast

Duck Breast

Charred cauliflower puree, confit liver ravioli, pickled cauliflower leaves, duck pancetta
Inspired by the beautiful free range duck we have been getting and the insane flavour we get out of curing them smoking and hanging, to transform into duck pancetta ”it cannot me compared to any duck ham I have ever tasted due to the superb quality of duck we have been receiving. It was inevitable that cauliflower would be its lifelong partner for this dish after tasting the wild flavour of the breast it needed that creamy earthy flavour that the cauliflower brings to the relationship”

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#fromthepass – Grilled springbok loin

CT Springbok

Chakalaka basted Swiss chard and grilled, morogo puree, braised pulled shank brinjal parcel, steamed brinjal rubbed with morogo puree and baked
Although we have always enjoyed springbok on menu in some shape or form, this popular chefs table dish is a combination of South African flavours and ingredients that comes from Dion’s inspiration eating from venders out side of huge factories in Jozi (pap, smilies (sheep head), morogo and chakalaka)”I still go and catch a lunch every chance I get when I’m in Jozi “

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#fromthepass – Ravioli

Ravioli B

At the chefs table we celebrate heritage a lot, small elements from chakalaka to corn find it’s way on our menu often.In this dish with Smoked chicken confit ravioli we added the sweet corn in three parts as a puree with green chilli, charred sweet corn and puffed, then we added a little chakalaka oil to finish and for texture crispy chicken skin.

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#fromthepass – Peppered duck, green guava and stone fruit salad with sprouts and sesame ginger dressing

Duck and Plum
One Dion’s favourite ingredients seasoned with two peppercorns, black and Szechuan. Now even better since we have been getting our whole ducks from Lou’s farm just below Sir Lowry’s pass. As Dion explains this is how he enjoys duck seasoned with peppercorns, bringing a balance to the fatty rich taste and explodes with duck flavour. “I immediately thought of using stone fruit when I walked into the vegetable fridge one afternoon and bit into a green peach then a green guava and it reminded me of when I was a kid and stole green peaches and apricots from our neighbours trees when they weren’t around and we would eat them with salt and chili powder as we played in the streets, this automatically scram at me and said use me with the pepper duck”
Featured on the chefs table as part of a journey in the kitchen.
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