Moyo’s win­ter dishes are a de­light

CityPress - - News - PHUMLANI S LANGA phumlani.s@city­

Moyo restau­rant at Zoo Lake has be­come some­thing of an in­sti­tu­tion, and is one of Johannesburg’s au­thor­i­ties on fine din­ing.

The eatery is mis­tak­enly be­lieved to be aimed at tourists, prob­a­bly be­cause of the gift shop on the premises sell­ing African cu­rios that few lo­cals would bother with.

But the new dishes are ideal for Joburg­ers, as some of us lucky in­flu­encers found out. We were in­vited to a pri­vate tast­ing of Moyo’s new win­ter menu and treated to a three-course meal, with each course of­fer­ing a com­pre­hen­sive se­lec­tion.

The menu com­prises some bold choices and com­bi­na­tions, in­cor­po­rat­ing a va­ri­ety of flavours. I loved my starter: mus­sels in a curried co­conut broth. And you’ll . be spoilt for choice with the main course se­lec­tion, which in­cludes a Nyama na Kumba – basted beef sir­loin skew­ered with prawns – curried but­ter­nut lasagne and Moroc­can chicken dishes. Wash­ing it all down with a glass of Bramp­ton wine was ideal. At one stage, a staff mem­ber sang for every­one to ac­com­pa­ny­ing drums. Then came dessert, which was a foodie’s dream and drowned out the awk­ward­ness of that drum­ming, sing-song ses­sion. We had two op­tions: cin­na­mon sago topped with a but­tery crum­ble or deca­dent cho­co­late brown­ies. Of this lat­est menu, Moyo’s Chef Ru, says: “The in­spi­ra­tion be­hind this was the idea of com­fort food – dishes that ap­peal to all kinds of taste pro­files at a great price.” I left the pozzie feel­ing fab­u­lous, and sat­is­fied that the chef and eatery staff had done things just right. For more in­for­ma­tion, visit

YUMMY Mus­sels in curried co­conut broth

MAIN SE­LEC­TION Treat your­self to sticky glazed short ribs with wine

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