The Test Kitchen

Finally after a six month wait we got to enjoy the Gourmand Menu at the famous Test Kitchen.

It clear to see why they one of the top restuarants in the world. Watching Chef Luke Dale Roberts and his team in the kitchen was like watching a performance by any top class dance group or symphony.

Each cast member knew their partanf piece and played it to perfection. Definitely one crossed off the bucket list.

The Test Kitchen Appetizers



Smoked Sea Bass


Frozen horseradish, lime-compressed apples, celeriac extraction paired with Neil Ellis Amica Sauvignon Blanc 2014 & Red of Africa Tea



Quail in Two Servings

Peking Style Breast: TTK hoisin sauce, coriander and spring onion smoked cinnamon reduction.

Confit Leg: Shitake jelly, pine-roasted chestnuts, burnt onion cream paired with Almenkerk Chardonnay 2014 & Jade of Africa Tea


Foie Gras Mi-cut

Smoked duck, date and walnut frangipane, garlic and paprika paste paired with Sijnn Saignee 2014 & Vanilla Bourbon Tea



Naturalis bacon, cauliflower salad, black garlic, caper and pine salsa, cauliflower cheese foam paired with Fable Mountain Jackal Bird 2012 & Weekend in Shanghai


Palete Cleanser



Light Curry Glazed Kingklip

Carrot and cashew purée, carrot beurre noisette paired with Lammershoek Chenin Blanc 2013 & Lemon Bush Tea



Ember roasted red cabbage, almond béchamel, red cabbage emulsion, pine oil paired with Stellenzicht Shiraz 2004  & African Ball Tea


Golden Flower seeds

Honeycomb, brown butter and chamomile


Rhubarb and Custard

Rhubarb, vanilla and blood orange paired with Leopards Leap Culinaria Muscat de Frontignan 2014  & Pink Flamingo Tea.





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