We ended the day with a dinner at California Dreaming restaurant, one of the best restaurants overlooking the Indian Ocean and Durban beach walkway. We were impressed by the food, the service and the environment.
We had a three-course meal and for starter, we had Mozambique Hot Pot and Pan Seared Mushroom Crostini. The starter was delightful and presentation was mouth-watering. The Mozambique Hot Pot was made of creamy seafood broth with prawns, mussels and calamari with a French baguette crouton. The Pan Seared Mushroom Crostini included grilled mushrooms served on lightly toasted bruschetta, crème fraiche, rocket, lemon zest and pecorino cheese with a hint of coriander oil.
Other starter selections include Tempura Prawns, Camembert Spring Rolls and Thai Chicken Salad.
The tender and nicely garnished main course was really enjoyable. The Black Cherry Glazed Lamb Chops was made of 400g lamb chops served onto a bed of seasonal vegetables, mashed potatoes and black cherry jus with baby onions. The Chicken and Prawn Thermidor had two grilled chicken breasts served on buttered fettuccini with finely chopped mushrooms, country mustard and pecorino gratin.
The Chocolate Lava Cake was our dessert. It included warm centred chocolate sponge cake served with pastry cream, butter biscuit and berry coulis.
The food was prepared by chef Noel Hall who belive that there is truly no wrong or right way when it comes to cooking, and that the greatest difficulty is projecting the concept in your mind onto a plate. Chef Hall exceeded our expectations.
Special focus sponsors