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| 4/8/2014 |
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At 1815, we asked the BLT desk for a taxi to take us to Animal Kingdom Lodge.
We were seated, promptly, at the Cooking Place Counter at Jiko.
Patty was our server and soon produced an amuse bouche of duck breast along with the bottle of Warwick Pinotage (49) that we had ordered.
Lyd ordered the Fire Roasted Oysters (17) with lemon butter, house-made hot sauce, horseradish and smoked tatsoi.
I had the Artisanal Cheese Selection (15) with Cremont, Seahive and Bailey Hazen Blue cheeses and accompaniments which included pumpkinseed brittle.
Patty followed this with a mango-ginger sorbet.
Lyd ordered the Spicy Botswana-style “Seswaa” Beef Short Rib (42) with cassava-potato puree, sambal, mushrooms and fava beans.
I selected the Maize-crusted monkfish (39) with vegetables of the moment (sweet potato, parsnips, green beans) and tomato butter sauce.
We hadn’t planned on dessert, but Patty produced a chocolate mousse.
With NO takeout boxes for the room, we solicited a taxi to return us to Bay Lake Tower.
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| Wine |
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| Amuse Bouche |
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| Oysters |
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| Beef Short Rib |
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| Monkfish |
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Chocolate
Mousse |
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