Eric & I look forward to trying South African Cuisine at Chef's Table.
South African Wines
The Bar
One of the Dining Rooms
Our server, Maureen, welcomes us and goes over the Menu with us. It's hard to make choices from the Appetizer List. There are so many interesting Dishes to explore.
Eric & our Dirty Olive Oil
Vodka Martinis
The subtle blend of flavors is delightful.
We decide on one Soup and three Appetizers with glasses of Tempranillo and Malbec Wines
from Anura Vineyards.
The Chicken & Boerewors
Gumbo is amazing!
Vries Pastri (Bobotie):
The Crust is topped
with Mango Chutney.
The Middle Layer is Carrot Bredie
& the Bottom Layer is Curried Beef.
Showing off the layers of
Chef Paul Friedman's
award-winning creation.
The combination of flavors and textures is rich and full-bodied. Our choice of wines compliments this meal.
Garlic Naan with Herbs &
Parmesan Cheese & Chakalaka
Sauce accompanies our
next two Appetizers.
Sea Point Promenade is
Crab Lobster Cakes served
with Crispy Leeks on
Lemon Beurre Blanc.
This Gastronomic Trek through South African Cuisine is a feast for the eyes, palate, and soul. Eric and I relish every aspect of this beautiful dish.
Our last Appetizer is Butter Basted
Charred Octopus, served with
Roasted Potatoes & Chimichurri.
So delicious!
Chef Friedman is an artist! Eric and I will need to return several more times to try all the Appetizers.
We thanked Maureen for her recommendations and asked her to thank the Back of the House Staff who create the magic that diners enjoy here.