It would only be fitting to make this our last stop for Restaurant Week, having started this season off with DK Burgers.
Again we were warmly greeted and served during our stay by all the friendly waiters and staff.
For this round, their complementary home-made fresh bread was served with plain butter and a deep fried carrot ball / bhajis, topped with pesto and cream cheese - fresh and tasty.
For starters we had selected their dishes titled Fiela se Sop & the Charcuterie.
The Fiela se Sop, which was a Cape Malay shellfish soup, had a slice of garlic bread (melba toast) and pieces of smoked monkfish and dollops of mussel pate. This was a superb taste feast sensation!! Delicious in every way.
The Charcuterie was equally tasty in its own combination of bresaola (aged, air dried and salted beef) served with fig, mozzarella, crisp deep fried capers and rocket pesto. This was accompanied by a helping of steak tartare, with a Grana Padano crisp.
For mains we selected their dishes titled Delicious Schwein and Pan Fried Delights
The Delicious Schwein, which was a Pork belly (perfectly prepared, succulent meat with a crispy roasted pork skin); apple & pork jus (the sweet, sour taste of the apple working perfectly with the rich jus, forming a lovely sticky, reduction); Pork Samoosa, crips and delicious. This was served with cabbage and black rice.
The Pan Fried Delights, consisted of a Ostrich Fillet, which was perfectly prepared medium rare as ordered, was served with Mdumbi & potato dauphinoise, a slice of tongue, Panko aubergine, cauliflower puree and Okra. All the elements well prepared and very tasty.
For deserts we chose on of each of their option.
Rum & Raspberry – this was a Pineapple tarte, served with raspberry coulis caramel & rum, caramel ice cream and hazelnuts.
Asian Persuasion – this was a lime and chocolate fondant served with coconut sorbet, grilled clementine pieces and lime sherbet.
Both deserts were perfectly executed and the perfect finish to a wonderful afternoons delight.