Jardine, Cape Town
Lunch paired to the Champagne Delamotte and Salon wines was simply superb yesterday. Presented on beautiful plates (many clear to highlight the food), the flavours were precise and well-considered. Poached oyster with black radish; light cured salmon with grapefruit cells and tiny cubes of pannacotta with onion seed; a sweetpea risotto made perfectly and topped with frog’s legs; double-herbed springbok loin with a carrot puree and apricot and nut; a roasted pear with orange and vanilla flavours and mascarpone. Every dish a delight.
Posted: 30-07-08 · 2 Comments »
It is always uniquely satisfying to be on the receiving end of a meal like this. The only comments are at the level of nit-picking in a sublime experience. I can only say well done George and team. I wish the grapefruit cells were not quite as onion infused (did I really say that?!!)
July 31st, 2008 at 10:29 amAgree about the satisfaction - it’s also great when a place with a rep delivers the goods.
July 31st, 2008 at 11:11 am