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Dinner at Jiko
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Thu, Nov 08, 2018
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After a brief wait, we were seated in the Capetown Wine Tasting room by a young man from Port Elizabeth, South Africa.
Leslie, from Hong Kong, was our server.
Lew started with a New Amsterdam Martini (10.50) while I had my Maker’s Mark Manhattan (12.25).
We ordered the Taste of Africa (15), again, of African-inspired dips, pappadam, sesame fatir, and house-made flax seed naan.
For her entrée, Lew selected Botswana Seswaa-style Beef Short Rib (48) with Istambu Samp and beans, sambal, Sukuma Wiki and mushrooms.
I picked the Durham Ranch Elk Loin (49) with celery root puree, hibiscus-candied apples, turnip atjar, and lemon-elk jus.
With these, we enjoyed a bottle of Groot Constantia Pinotage, from Constantia (65).
Lew declared we would be having dessert: Kilimanjaro (11) of Tanzanian Chocolate Mousse, pistachio financier, and pink peppercorn meringue;
and Malva Pudding (13) with Melktart Ice Cream, Kataifi, Kanu Tuile and Cabernet Gelee.
We closed the tab, ordered an Uber, and he was waiting for us by the time we got to the front of the lodge.
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Taste Of
Africa |
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| Beef Short Rib |
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| Elk |
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| Killamanjaro |
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Malva
Pudding |
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