Our appetizer was burnt on rooikrans logs and presented to us prior to serving.

Trout Tataki; fynbos teriyaki, ginger tahini, and granny smith apple.

Asparagus; Miso and hazelnut hollandaise, porcini puree, compressed wild mushrooms, and parmesan wafer.

Beef Fillet; Cafe au Lait sauce.

Duckfat roasted potatoes, potato churros, broccoli, fennel fondant.

Caramelized Lemon Tart; Strawberry and amasi ice cream.

Chocolate Soufflé; Hazelnut and grand marnier parfait.

All Things Spring; Naartje, pistachio and mielie meal sponge, mozzarella and lavender ice cream, raw honey with citrus granita and bee pollen.

Open kitchen

My first evening in Cape Town included a visit to The Shortmarket Club, one of the three restaurants of The Test Kitchen’s Luke Dale-Roberts. It just opened two months prior and certainly lived up to the hype!