Foodies delight in an evening spent at the Chefs Table at Fairmont Zimbali Resort – Executive star chef, Tony Kocke, recently invited food lovers to take a seat at his table at the Fairmont Zimbali Resort.
Designed by an amazing culinary artiste who draws on years of experience in both European and South African kitchens, and delivered to the table with the help of the rest of his five strong chef team, the menu provided an unforgettable culinary journey over five paired courses that delighted the senses.
The evening began with an amuse bouche served by Chef Kailin – Japanese cured salmon, teriyaki gel, pickled ginger caviar and sesame seed powder. Chef Ramon followed with a venison tartar complete with foie gras chocolate, raspberry and dukkah.
Chef Tony took centre stage with the second course – crab and trout mousse, charcoal seared tuna and samphire – before Chef Mukthar and Chef Kailin served the main course. This included beetroot honey and truffle glazed lamb loin, celeriac puree, cremolata snow, edamame, cocktail carrots, a berry cloud, broccolini-pea dust and chasseur sauce.
The grand finale was the dessert from Chef Thapelo – assorted forest berry jelly, covertures, brownie dust, vanilla tips and lemon sorbet.