Chefs table

We have been working for some time now developing our own little personality. Now this would not be possible if we did not have a great team in the scene, we have become more established. Dishes have developed that are a very part of our soul. These dishes are important as it is very much what we enjoy eating and sharing.

I cannot remember when last I saw a group of young chefs so inspired, creative and proud. As we progressed through the year we have established some dishes that keep on returning, some the same, some rearranged and reincarnated as something new or polished. It is not uncommon to find menu items true to our own heritage from curry to springbok, konfyt to samp and beans.

Nothing has really changed in the last year except the confidence with witch each young chef approaches the table. The pride they show. Dion has converted the team into a great tour de force.

One of these dishes that is a true reflection of our kitchen and our process, is a beautiful compilation of things we enjoy, not only from a visual point of view but rather from a process. The beauty is in the beef from Angus, a true friend from the start. With smoked marrow, homemade shiraz drenched bresaola and crispy fried biltong dusted beef tendons served with most luxurious beef oxtail croquettes. With some crispy bits of onion and celeriac puree.

It does taste like more, it is not anything new. But when you sit inside the kitchen and you look up at the big red wall with all the quotes and you read “a carrot is not just a carrot” We are reminded that the ingredient is the master.

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