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!
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