The Olive Oil Menu

For the month of May the One Ingredient menu will be Olive Oil. I will be using the finest Olive Oil from Willow Creek in each dish. From the Truffle oil, basil oil to the blood orange olive oil in the dessert incorporating the different oils into each dish. On the menu we have some sticky chicken wings, poached tuna and my favourite, lamb rump for the main course. Each course will be paired with wine from one of the best wine farms in the Cape. If that wasn’t enough to entice you, feast your eyes on the full menu below!

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Pea and ham risotto balls, wholegrain mustard and truffle infused olive oil mouseline
Confit chicken wings, asian style BBQ glaze, cucumber, spring onion and miso mayo
Coriander olive oil poached yellow fin tuna, bacon crisp, garlic crouton, aged pecorino, baby gem hearts and caesar dressing
Slow cooked lamb rump, Parmesan olive oil infused soft polenta, dried rosa tomato petals, basil fluid gel, cumin roasted aubergine puree, olive oil and saffron lamb jus
Blood orange olive oil cake, apricot caramel, peanut brittle and olive oil pannacotta 

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May 8th
May 9th
May 29th
May 30th
Tickets are R500 per person and are available on a first come first serve basis. There are only 20 places at each dinner so do book in advance to avoid disappointment. Click here to make your booking. Please note that your booking is only secure once payment has been received.

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