Food

One&Only Cape Town’s Resort Chef Terrence Ford and his team are preparing a carefully curated, ethically sources and delicious harvest style dinner.

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On the tables:

Roerster Broed with a trio of Butters (biltong, charred red pepper, parsley) plated in Eco Friendly oyster shells.

 

Course 1 Harvest inspired platter

Belnori goats cheese, confit raisins, hung milk yogurt 

Smoked chicken and duck terrine, meebos chutney and spiced fermented grapes in jars 

Fire roasted red cabbage, celeriac remoulade, apple mustard dressing, horse-radish 

Grilled aubergine, lemon and fennel dressing , feta mouse 

Fragrant pumpkin wedges, caramelized onion, picked coriander 

 

Plated Starter for Vegetarians

BEETROOT SALAD (A · VG)

Parsnip purée, sweet potato chips, cured red onions, pumpkin seed pesto, special house dressing.

 

Course 2 Kalahari Plains

Ethically sourced Wild Kalahari Beef Fillet, Potato Boulangère with Kalahari truffle hollandaise, smoked bordelaise sauce and Kalahari early pearl mealies .

 

Vegetarian option: per-ordered.

BAKED BUTTERNUT (N · VG)

Turmeric and walnut curd, wild mushroom and bean casserole, pumpkin seeds crumble, herb oil, cashew nut cream.

 

Course 3 The Edible beach with the Cape Doctor

Blue Berry ocean jelly and croissant crumble sand, nori chocolate kelp forest, brown chocolate rocks , blue pear macaroons, chocolate and orange sea shells, vanilla fallen ice cream cones, presented with the Cape Doctor!