Story of a Plate

This is where we showcase delicious, interesting and unique dishes that we encounter on our restaurant visits around the country, and ask the chef to give us the story of the plate.

Citrus Cured Seabass at The Pool Room

Salt Crust Baked Celeriac at Waterkloof

Smoked Tomato Risotto with Mussels at Source

Tempura Linefish at Tokara

Trout with Guava at Hartford House

Beef Cheeks at The Local Grill

Octopus at La Tête

Bread and Bokkom Butter at Wolfgat

Pork Belly at Black Sheep Restaurant