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.
