Let's do lunch...

The last post gave an idea of what the restaurant looks like, so now let's give a taste of what's coming out of the kitchen... just click on the menu page above, and tuck in.

Grilled oysters with lime & sriricha butter

 We called in top chef Jacques Erasmus (currently chef patron of Hemelhuijs in Cape Town) to help us put the first of our seasonal menus together, and what a pleasure to work with such a passionate and gifted professional. Our kitchen team, headed by the charismatic Crizo Kangoroduezu, have flourished under his guidance, and are producing truly amazing meals.

The best of Namibian beef

Expect the unexpected, like oysters poached in a white chocolate and champagne sauce or grilled with a lime & Sriricha butter. 

At the same time, the menu stays true to the very best of classic local ingredients, like top-grade fillet of beef, peppered and pan-seared, then baked and served with our own Cafe d'Olive butter.

And the breakfast, the breakfast... Imagine your own exclusive 3-tiered buffet of delicacies brought right to your table, and then followed by, say, soft scrambled egg with avocado slivers, smoked salmon and toasted apple cake. Indulgent? You bet.

Consulting Chef Jacques and Head Chef Crizo

Before and After

A big part of the fun of being finished is remembering how different it all was just a short while before. Luckily we took some photo's along the way, and can compare the then to the now.

Remember the earlier post about the huge slab of granite that became a coffee table? Well this is how it turned out...

And the restaurant has come a long way since the tree was first.... planted?

 

Even the view from the beautiful corner table seems to have improved...

 

Ah, the good old days. But the new days are so much better.