Featured is a roasted quail breast, served with a saffron and chorizo Israeli couscous, tempura confit leg and crispy tapioca crackers

Vusi and Dion decided to play around with Israeli couscous, not something we find on a regular basis, but those large pearls give us endless options. In this versions they cooked it with a vegetables stock, saffron and chorizo oil. Just this alone with a spoon will do for me.
“All the flavours just made sense with quail especial after we added roasted quail carcase to the base of the couscous, the infusion of the game roasted bones just took the balance to another level, the soft textures with the crunchy elements made for a pleasant tasting dish”

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