Springbok revisited

Springbok revisited

Highlight for the week must be the Springbok dish in its new reincarnation it is an absolute gem, thanks to Chef Dee. Bringing in little subtle changes of spice. We have seen the springbok with biltong, blue berries, beetroot, samp, spaetzle, celeriac, Kalahari truffles and semolina. We have always kept the braising element with chakalaka. On this menu we place the braised element in beautiful pockets of tortellini tossed in curry leaf butter, brioche and nut crumble, sweet as well as pickled carrots. The loin is cooked on a charcoal grill giving it a slight smoky edge.

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