Chef Farrel Hirsch has created a new 9-course African Modern dinner menu that aims to explore southern African culture. “As a food storyteller, I like to focus on preserving local culture and history through an affinity for sustainably foraged ingredients,” says Hirsch. “We favour a distinctly African take on the fine dining experience, and we look forward to taking local diners on this adventure with us.”

The menu starts with freshly baked ‘Veldt brood’ and virgin butter and follows with ‘The Beet’ presented as beetroot three-way, with baba ganoush, labneh, carrot and harissa emulsion, black sesame, pistachio dukka, quick-pickled Israeli cous-cous and braaied aubergine. ‘The Game’ introduces Namibian oodhingu (dried meat), chicken parfait, lacto-plum, and tendon crackling in biltong dust.

‘Die Vis’, line-fish is served with coconut, lemon thyme bulgar wheat emulsion, and preserved lemon, chilli oil, cauliflower fondant, fennel, pass-pickled courgette flowers and saffron velouté. Between courses, a ‘Suigstokkie’ granadilla lolli-pop before the ‘Chesa Nyama’ course, which features grass-fed picanha beef with white onion and roast garlic puree is served with crispy sweetbreads, tomato & cashew XO, creamy pap, coriander oil, bone-marrow & peppercorn dashi broth, pap crisp and semi-hydrated baby tomatoes.

Finishing off the meal is ‘Sundae’ – a South African favourite of roasted banana ice cream, semolina cake, lime & cream cheese and macadamia crumble – rounded off by a beautifully presented ‘African Espresso’.

The menu runs from Tuesday to Saturday in the evening and is priced at R750 per head, with a wine pairing option at R450.

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