Restaurant Week 2015-Karibu Restaurant in the V&A Waterfront

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Modern African inspired cuisine a mixed fusion of African ambiance blends itself with the flavours of our rich and diverse cultural heritage.

Their Restaurant Week Offer was:

Lunch: R145 for 2 courses

(Starter & Main – optional Dessert at an additional charge of R45)

 

Starter

Bobotie spring rolls

Lightly fried and served with banana yoghurt and chutney

Fresh mussels

In a white wine, cream and garlic sauce, served with roosterkoek

 

Main 

Ostrich fillet

From the Karoo – healthy, lean and tasty – grilled and served with a sweet onion marmalade sauce o ignored

  • Peanut & Honey Sesame Chicken

Chicken marinated in a nutty sesame soya sauce, served on herbed mash or putu & chakalaka

 

Dessert (optional)

Traditional South African dumplings

prepared in a cinnamon and sugar sauce, served with Ice Cream

Having been to Karibu on previous occasions we knew what to expect and even though we hadn’t been there in a while, the service, food and ambiance was still excellent.

Then of course there are the famous Karibu breadsticks, which is one of the major reasons we keep coming back. Simply divine.

The restaurant’s was very accommodating and whilst they offered a set Menu for Restaurant Week they also offer their A la Carte Menu. We choose the full Restaurant Week Menu and also some dishes from the A la Carte Menu.

Starters

PRAWN COCKTAIL -
                      A LA CARTE MENU – PRAWN COCKTAIL 

A LA CARTE MENU – PRAWN COCKTAIL – Prawn tails with a piquant home-made seafood sauce, served with crostini. Not being a fan of Prawn Cocktail I can say this one was good, perhaps less sauce,but other than that it was pleasant.

PRAWN COCKTAIL
                                      PRAWN COCKTAIL
BOBOTIE SPRINGROLLS – Lighty fried and served with Banana Yoghurt and Chutney.
                                RESTAURANT WEEK – BOBOTIE SPRINGROLLS

BOBOTIE SPRINGROLLS – Lightly fried and served with Banana Yoghurt and Chutney.Really good Bobotie,the traditionalist might not appreciate the Banana yoghurt,but I was indifferent. To me the Chutney and Springrolls would have been good enough as is.

BOBOTIE SPRINGROLLS
                                                 BOBOTIE SPRINGROLLS
MUSSEL POT
                                                               MUSSEL POT

RESTAURANT WEEK MENU – MUSSEL POT  – Fresh mussels in a white wine and garlic sauce, served with roosterkoek. I loved this starter,the sauce was excellent and they do give you loads of mussels,could have passed for main as it is quite rich.

MUSSEL POT
                                                             MUSSEL POT

Mains

PEANUT & HONEY SESAME CHICKEN
                                      PEANUT & HONEY SESAME CHICKEN

RESTAURANT WEEK MENU – PEANUT & HONEY SESAME CHICKEN – marinated in a nutty sesame soy sauce. Served on putu and chakalaka. This was another hit,soft,succulent chicken. I choose the salad instead of the Putu and Chalaka and it was really delicious as well.

PEANUT & HONEY SESAME CHICKEN
                                  PEANUT & HONEY SESAME CHICKEN

RESTAURANT WEEK MENU – OSTRICH FILLET – From the Karoo – healthy, lean and tasty – grilled and served with a sweet onion marmalade sauce. Cooked Medium Rare the fillet was cooked to perfection

OSTRICH FILLET
                                         OSTRICH FILLET
OSTRICH FILLET
                                                        OSTRICH FILLET

Dessert

MILKTART
                                                                       MILKTART

A LA CARTE MENU – MILKTART – Old family recipe – short crust pastry filled with cinnamon infused custard.Delectable,delightful,delicious. Perfect !!!

MILKTART
                                              MILKTART

Karibu has a formula that clearly works which is why we keep going back. Keep up the high standards guys,we well see you soon.

SEE FULL ALBUM HERE

For more information call Karibu on +27 21 421 7005/6 or email them kariburestaurant@mweb.co.za

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