Executive Chef Sylvester Nair has a reputation that precedes him for good reason, and I could not find fault with any of these dishes last night. I can safely say that (despite his internationally renowned Chef father, Luke Nair), Sylvester’s cooking has established himself in his own right.
The new menu hasn’t change that one bit so I will start by giving you a taste of the dishes that I sampled last night:
MUSSEL AND CLAM POT: White wine velouté and dill powder. Creamy perfection.
WAGYU STEAK TARTARE: Wagyu beef, pan-fried Cos lettuce and whipped egg.
PAN-FRIED BUTTERMILK SQUID TENTACLES: Chilli and garlic pasta, preserved lemon and truffle oil.
NORWEGIAN SALMON POACHED IN COCONUT CREAM: Cultured cream, crispy skin rounded off with bok choy. My favorite dish of the night!
WAGYU BEEF BAVETTE.
DARK CHOCOLATE MARQUISE: Mocha toast, mango gel, toasted marshmallow, watermelon foam and chocolate soil.
PASSION FRUIT TART: Raspberry gel, almond dust, kiwi fruit leather and seasonal berry (which in this case was strawberries).
Its safe to say that we enjoyed an absolute feast last night!
Exclusivity, ambience and truly creative dishes that (sit on par with some of the best in the world) one would expect a visit to break the bank but I was pleasantly surprised to see that you can comfortably enjoy a meal for under R200 each.
I will return again and again..