GOLD offers an opportunity to sample cuisine from our
Cape Malay kitchen, as well as some well loved traditional African inspired dishes. The entire menu is served at the table as a set tasting menu in sharing and individual portions.
GOLD has a very proud association with Tamsin and Lannice Snyman who are our menu consultants and are responsible for all our recipes, research and staff training. It is a wonderful collaboration and we are privileged to have two of South Africa's finest foodies as part of GOLD. Our head chef, Emily, does justice to their beautiful food every day with her team of 15 ladies.
Gold Restaurant Menu
SPECIAL MENU TO CELEBRATE AFRICA'S PARTICIPATION IN THE WC
South-African Spiced Tomato Soup with Xhosa Corn Pot Breads
There's-a-delicious zing in this South African tomato soup which is avoured with pounded green chillies, garlic and ginger. Served with individual Xhosa pot breads.
Algerian Kefta Kebabs
Algerian cuisine is a Mediterranean mix overlaid on a Berber North West African foundation. These traditional beef kebabs are grilled and served on a kebab
stick and complimented with yoghurt dahl.
Cameroon Baked fish
Fresh fish marinated in parsley, coriander and limes then delicately steamed and served with a green herb mayonnaise.
Algerian Briouats
Briouats mean "small letter" in Arabic and are little folded phylo pastries lled with meat. They can be folded in several shapes.
Cote D'Ivoire oven baked Yams with edible gold dust and Eastern Spices
Yams form an important part of the diet of many Akan People. A yearly festival is held in Ivory Coast which salutes the Akan chief who, it is said, risked his life by tasting this unknown food before others in his chiefdom.
Bafana Bafana Bobotie
South Africa's uno cial - and much-loved - national dish is a Cape Malay creation of spiced, minced meat baked with a savoury custard topping. Here we use Ostrich meat.
South African Chutney
Blatjang, the pride of Cape Malay cuisine, adds zest to curries and especially bobotie.
Gharnaian Groundnut Chicken
The marriage of tomatoes and ground peanuts in stews is popular in sub-Saharan African cooking. Hkatenkwan, or nkatenkwan, is a tasty version of the dish enjoyed in Ghana.
Nigerian Corn and Beans
In South Africa we would call this Samp and Beans but in this Nigerian dish the samp is replaced with fresh corn stripped from the cob and then cooked with onions and tomatoes.
Cameroon Morogo
Morogo is the collective term given to a group of edible plans in Africa, including spinach and it is a distinguishing feature of rural African diets. In Cameroon it is made with red and yellow peppers, tomatoes and a hint of chillies.
Nigerian Mixed Salad
This recipe was given to us by a Nigerian friend of Chef Mpumy and we enjoyed it so much that it has made a place on the menu.
Algerian Sa ron Couscous with Fresh Mint and Raisons
Couscous is the Ambassador of North African cuisine. In Algeria it is called Kisksu meaning "food" or "nourishment" indicating the importance of couscous as a daily staple.
South African Rooibos Nectarines
South Africans love fruit with their meat, mixing savoury and sweet notes. Here sun-dried nectarines are poached in a light syrup made with rooibos, a herbal tea made from a bush which only grows in the Cederberg Mountains in the Western Cape.
South African Malva Pudding with custard
Cape Dutch 'Marshmallow pudding' is named for its spongy texture and delicate sweetness.
Cote D'Ivoire fruit platter
Fresh fruit of the day dusted with 24 carat gold sprinkles.
All our food is freshly prepared on the day and any food that is left over is delivered daily to the South African Children’s Home which is responsible for around 43 children. See our web site for more details.
