07/08/2026
Good eating starts with good produce!
-fried Tiger Prawns
-Norwegian Salmon (guest request)
-Tempura hake goujons
-Salt and pepper calamari tentacles
-Grilled calamari
-Cream, Sauvignon Blanc, Roasted Garlic and Celery Mussels
-Local crayfish tails
-Namibian Crab Claws in parsley and lemon butter
-Prawn Rissoles
Sides
-Cauliflower puree (I served this to them with a previous Salmon dish and they requested it again)
-Fries
-Steamed Greens
-Buttery Garlicky Spinach
This was the send off lunch for International guests that I was private cheffing for. It was a beaut of a day, I paired with an amazing bottle of Paul Cluver Sauvignon Blanc… what better way to say goodbye to South Africa.
Most of the delish produce was from Barthos Fish Co (obviously!)
durbanfood