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 Restaurant Spring-Summer Set Menu 2014
To start your taste safari:
XHOSA CORN POT BREADS (V)
These individual breads are baked and served in clay pots. Traditionally, they are prepared in open fires, inside an anthill or
buried in the ground.
GLUTEN INTOLERANT alternative: Cassava bread
SOUTH AFRICAN SMOKED FISH PATÉ
Recipes for gestampte snoek (pounded fish) were brought to the
Cape Colony by Malay salves in the seventeenth century. It is similar
to “creamed fish”, which was popular among visitors to the Cape in
the 1920s and 1930s. Our version has a hint of chilli and a good
splash of fresh lemon juice. Enjoy with the Xhosa corn pot breads.
VEGETARIAN alternative: Egyptian butter bean mash
ALGERIAN PRAWN BRIOUATS
Briouats are small, crispy pastries stuffed with a variety of fillings.
These are filled with a prawn, herb and mild chilli mix.
VEGETARIAN alternative: Garlic potato and carrot briouats
CAPE MALAY SAMOOSAS with CREAMED CHUTNEY
Cape Malay samoosas are crisp, baked or fried triangular pastries,
which probably originated in ancient Persia (Iraq). Variations can be
found throughout India, the Middle East and North Africa. Ours are filled with an aromatic mixture of organic beef and ostrich mince.
VEGETARIAN alternative: Pea and potato samoosas
KENYAN IRIO SPINACH PATTIES (V)
This traditional tasty dish of the Kikuyu people of Kenya combines
two African staples, pap (made from maize meal) and spinach.
TUNISIAN HARISSA SPICED CHICKEN WINGS
Harissa is a popular Tunisian paste or condiment made from
peppers. Our special Harissa blend gives our chicken wings their
signature fiery flavour.
VEGETARIAN alternative: Masala spiced sweet potato skewers
ETHIOPIAN IAB (V)
A cooling, fresh compliment to the fiery chicken wings. It is made
with cured cheese and fresh herbs.
Half way through your taste safari:
KALAHARI VENISON POT
Springbok, which could not outrun our chef, is used in this rich
MOROCCAN COUS COUS with DATES, CORIANDER, CARROTS
and GINGER (V)
This is a North African staple made from semolina grains, which are
dampened and then rolled in flour. It is a popular accompaniment
served with meat dishes. We combine our cous cous with dates
CAMEROON BUTTERNUT with TOMATO and COCONUT MILK (V)
A vegetable dish fragranced with Eastern spices and coconut. Coconut
is a regular feature in cooking throughout the African continent.
SOUTH AFRICAN WARM SPINACH with TOASTED PUMPKIN
SEEDS and TOMATO SALAD (V)
In rural African communities a variety of wild greens are gathered
from open grasslands and near streams. These are sorted, washed
and prepared as a vegetable dish or served with meat. The Nguni
people call it imfino. The Sotho people call it morogo or moroho.
ZANZIBAR BLACK BEAN and CARROT STEW (V)
Hearty vegetable stew with subtle flavours of the Zanzibar Spice Islands.
To end your taste safari:
ORANGE and WALNUT CAKE
Moist cake served with crème fraîche.
FRESH FRUIT KEBABS
Fresh seasonal fruit on skewers served with a fresh cream dipping sauce.
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.