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.
CAPE MALAY & AFRICAN FOOD SAFARI
Spiced Tomato Soup with Corn Pot Breads
There’s a delicious zing in this Indian tomato soup which is flavoured with pounded green chillies, garlic and ginger. Served with individual Xhosa pot breads
Potato and Pea Samoosas with Chutney Cream
Cape Malay samoosas are crisp, spicy pastries which originated in ancient Persia (Iraq) and variations can be found throughout the Middle East and North Africa. Ours are filled with potato and pea, with a dipping sauce of chutney mixed with crème fraîche.
Peri-Peri Prawns with Oranges
This Mozambican seafood speciality honours Portuguese seafarers who were frequent callers at the Cape’s coast during the sixteenth century while on voyages of discovery spurred on by trade and the search for gold, precious stones, ivory, amber and spices.
Ostrich Keema Seekh Kebabs with Dhal
This Indian spiced minced meat delicacy emanated from the royal cuisine adopted from Moghul emperors who invaded India in centuries past. It is accompanied by Cape Malay dhal, which is the perfect foil for any spicy dish.
Smoorvis
Cape Malay ‘Smothered Fish’ is a famous smoked fish and rice dish, originally
prepared with fish preserved by salting and drying in sea breezes. Fresh herbs and tomato are added.
West-African Peanut Chicken
Recipes like this one have crossed the borders of many African countries to broaden our culinary repertoire. Chicken thighs are cooked in a rich, creamy broth with crushed peanuts and tomatoes with undertones of garlic, ginger, chilli, turmeric and fresh thyme.
Spiced Sweet Potato Wedges with Marsala Spice
Indonesia inspires this sweet potato side dish (also called patat) which is rubbed with an evocative Indian masala before being oven-roasted.
Morog With Coconut & Peanuts
Wild spinach is eaten in many interesting ways throughout Africa. Here we mix it with coconut and a creamy nut sauce.
Couscous
This North African staple is popular with meat dishes, and is made from semolina grains which are dampened then rolled in flour. Ours is flavored with dukka and fresh herbs.
Roti
Cape Malay flat breads are designed so you can break off pieces and scoop up the meat and sauce in one go.
Free State Carrot Salad
This tangy carrot from the Free State, the farming heartland of South Africa formerly known as the Orange Free State, is typical of recipes that combine sweet and savoury.
Golden Boeber
This luscious, comforting Cape-Malay milk pudding is prepared with sago, vermicelli, sultanas and roasted almonds and flavoured with cardamom, cinnamon and vanilla.
Fresh Fruit Platters
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.
