Drawing inspiration from local seasonal produce, the winter menu from Gåte’s Chef Jack Coetzee promises a sensory journey.

Dishes include a Kingklip skin Ravioli, where, instead of pasta dough, the ravioli is made from the kingklip skin, with a ragout filling of beef and pork cheeks. The Springbok is served cured albeit slightly different. Although the cure has been accented with lemon grass and ginger, it is on the saltier side, as the dish needs the salt to combat the bitterness of the watercress pesto and pickled mustard seeds. Served with a carrot puree which has been prepared in the same spices used in the springbok cure, it adds sweet earthy notes to this flavourful dish.

The Barley Risotto draws inspiration from the Zimbabwean staple dish “muriwo une dovi”, which roughly translates to greens or vegetables with peanut butter. Jack’s interpretation includes the use of kale, and the use of peanut butter, usually roasted peanuts and seasoned with salt, adds depth. For dessert, the ‘Celebration of the humble pumpkin’ is inspired by the joys of winter and showcases the vegetable’s versatility.

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