The Sweet section offers two choices: crispy duck rolls and glazed beef chops. The Sour section offers fish tacos, (superb) mussels in Thai stock, fried squid with turmeric and ginger and grilled fish with a black pepper Thai sauce. Therefore in the Salty section we can find grilled prawns with butter with Tom Ka Gai (with Thai flavours of coconut, lemongrass and galangal) and roasted peanuts, Korean fried chicken in pineapple sauce with miso and garlic-salt. ![]() For each section there is a number of preparations linked to the main effect of this element on the palate. The menu is clearly inspired by Asian cuisine and is divided into six different sections: Salty, Sour, Sweet, Bitter, Umami and Sweet Endings. To get there, you take a glass lift and arrive to a spacious place, decorated with different pieces of furniture which create a nice retro-effect, very 1950s, in fact. The Pot Luck Club, in which each chef cooks in view and shares the show with the guests, has a beautiful view overlooking Cape Town. The Pot Luck dinners were the popular in the 1950s in the United States when each guest contributed with some dish, but it was most of all an occasion to show off some new dish or recipe. ![]() Luke Dale-Roberts’s latest born is a refined tapas bar on the last floor of the Biscuit Mill, the industrial building where his other restaurant, The Test Kitchen, is also located.
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