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Sous vide Pork belly, cape Malay aubergine curry
Tomato and fennel salad
Candied Num-Num’s and lemon tart, sour fig ice cream
Grilled ribeye, butternut, date chutney
Quinoa, humus and guacamole
Char Sui marinated salmon, peas and orange
Seasonal tomatoes
Kingklip ceviche
Wild mushroom, sprouts and radish salad
3 ways of butternut, crispy, puréed, fermented
Slow roasted beetroot, goats cheese cream
Red Roman, butternut, crispy kale
Cashew nut cheese cake, kiwi and coconut ice cream
Cubed mango and asparagus soup
Grilled Sword fish and greens
Preserved peaches tart and sour fig ice cream
Tuna tartare
Snapper carpaccio with greens
Braised beef short rib, grilled onions, fermented turnips
Oysters, calamari, sweet chilli sauce
Curried broccoli soup
Mushroom and sprouts salad
Buchu creme brulee and preserved balsamic berries
Aubergine bake, sun dried tomato’s and herb oil
Pomegranate, asparagus and corn shoot salad
Cauliflower ice cream, lemon meringue
Tuna tartare with summer salad
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