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 2012

CAPE SMOKED FISH PATE
Recipes for Gestampte Snoek (pounded snoek) were brought to the Cape Colony by Malay slaves in the 17th century. It is similar to “sh cream”, popular amongst British travellers in the 1920’s and 1930’s. Our version has a hint of chilli and a good splash of fresh lemon. Enjoy with the Roostekoek (Vegetarian substitute – Egyptian butterbean mash and dukkah)

SOUTH AFRICAN ROOSTEKOEK
Traditionally baked over open res, these crispy bread rolls are also enjoyed with our South African Braai (barbecue)

CAPE MALAY BEEF BOBOTIE SAMOOSAS
These crisp pastries originated in ancient Persia (Iraq) and variations are found throughout the Middle East and Northern African countries including Algeria, Morocco and Liberia. They are lled with a lightly spiced and curried beef mince. (Vegetarian substitute – Pea and potato samoosas)

CREAMED FRUIT CHUTNEY
The pride of the Cape Malay cuisine – blatjang - is mixed with crème fraiche and is the ideal dipping sauce for the samoosas

CAMEROON CORN CUP
Mielie Meal (similar to Polenta) is a staple throughout Africa. A tropical mixture of mango and avocado is mixed with fresh ginger, coriander and a splash of lime juice then spooned into our corn cups.

MOROCCAN PRAWN BRIOUATS
Moroccan briouats are small, crispy pastries which are stued with a variety of llings. Ours are lled with prawns, herbs and mild chilli. (Vegetarian substitute – Venda Maize nut fritters)

ZAMBIAN KANDOLO SPEARS
Many Zambians own a piece of land where they cultivate their crops, including sweet potato (Mbatata), which can be prepared as a dessert, cake and vegetable. Our Kandolo is given a modern twist with the addition of ground spices and sesame seeds.

SOUTH AFRICAN CHICKEN PIE
Dutch settlers introduced chicken pie to the South African table and they were amongst the earliest bakes sold by the ‘free bakers’ in the colony. This avourful dish is associated with celebrations Christmas, birthdays, and especially Cape Malay wedding feasts (Vegetarian substitute – Algerian stued Bell peppers)

SOUTH AFRICAN LAMB TOMATO BREDIE
Bredies – slow-simmered, intensely-avoured meat dishes – were introduced by Eastern slaves. The name comes from Madagascar, an island with strong trade links with India and Malaysia. Our bredie is a delicious combination of tender lamb and ripe tomatoes. (Vegetarian substitute – Malay Lentil dahl)

AFRICAN SPINACH WITH TOMATO AND PUMPKIN SEEDS
A variety of wild, nutritious greens, (Imno, Morogo or Moroho) are gathered by all rural Africans from the open veld and are prepared and eaten in a variety of ways throughout Africa. We prepare ours with fresh tomato and roasted pumpkin seeds.

NORTH AFRICAN COUSCOUS
This North African staple is enjoyed with meat dishes, and is made from semolina grains which are dampened then rolled in our. Ours is avored with dukkah and fresh herbs.

MOROCCAN PUMPKIN MARAK
A Marak is a vegetable version of tagine and usually served as a separate course with couscous. Ours comprises of pumpkin, turnips, sweet potatoes and carrots.

KALDI'S ETHIOPIAN COFFEE AND CHOCOLATE DESSERT WITH VANILLA ICE CREAM

MINT TEA - CHAY NA’NA

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.