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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!
The Shortmarket Club
Not only did I get upgraded to Business Class on my trip from Frankfurt to Johannesburg, it got also assigned Lufthansa’s latest Siegerflieger! It’s the aircraft they scheduled to carry Germany’s Olympic athletes back home from Brazil.
Konstantin Obenland 