I had the privilege recently of attending a “Chef’s Table” at Fig Tree Restaurant at Simbithi Country Club. Great food and company, explanations by Executive Chef, Gerard van Staden, and an intimate look behind the scenes made this a memorable and hugely enjoyable occasion. New dishes “tested” on us will be launched at the restaurant in December.
The Chef’s Table concept was created in the 1970s to give diners the experience of eating in a restaurant kitchen and to give them a chance see what it takes to prepare the food. The dishes served are new and therefore experimental and trendsetting, and designed for feedback. I loved the experience of dining at a well-laid table – in a kitchen. The kitchen was clean with no bad smells, and was quiet despite the busy kitchen staff. Chef, Gerard, introduced the meal and explained a little something about each dish. He even demonstrated the art of creating “springs”, used in our dessert. The whole setup leant itself to openness and intimacy and we enjoyed interesting conversation while tasting the five courses and accompanying wines.
My favourites were the entrée and dessert. The former consisted of pan fried red Snapper and prawns in a consommé. It was the consommé that really appealed to me, making the prawns especially tender and juicy. The dessert was a fascinating creation of chocolate and custard, topped with – would you believe it – sweet potato and the candlenut honey spring! Delicious. Overall, although very different (e.g. the cheese and biscuits course – called “Designer” for good reason – contained whipped Brie cheese that looked like ice-cream), the dishes were essentially simple and wholesome.
A wonderful experience.
Contact Fig Tree Restaurant on 032 – 946 5403 to make a reservation (restaurant only).
Review by Brenda Daniels.