Last night I joined a group for an exclusive chef’s table with Chef Sylvester Nair here last night and was blown away by the presentation and attention put in to each course.
We met at the well known Maxim bar, where a welcome drink called an Afripolitan greeted us on arrival, made from whiskey and sugar syrup with a slight citrus taste to it, was delicious and refreshing after a long hot day at work.
We were then whisked down to an exclusive dining table where we enjoyed the most amazing meal, expertly paired with wines from Warwick Winery and Rupert and Rothschild Estates amongst others – this has to go down in my books as one of my most “breath taking away” dining experiences ever.
We started with Oysters Rockefeller served amuse bouche – the dry ice created a beautiful smokey effect that was ethereal.
We then enjoyed a delicious Appetizer of flame-grilled prawn with a green pea puree, sesame powder & beetroat foam paired expertly with a delicious Rupert & Rothschild Pinot Grigio.
Next up an entree of pan fried Linefish with a steamed lobster tail and picked courgette.
A palate cleanser of a Kiwi and Ginger sorbet was then served, before we moved on to our mains.
Slow cooked Lamb fillet served with a carefully constructed baby potato with cream cheese and slow roasted brussel sprouts of all things. I wish my mom had made them this way!
Dessert was nothing short of amazing – strawberry tart with a delicious rooibos ice-cream. The attention to detail on all dishes was totally exquisite – this is the place to take someone for that super special date – do the chef’s table if you can! Thank you #DineJoziStyleMaximillien