Debashine Thangevelo

Salmon Red-Red. There was a wonderful richness to this dish and the roasted red peppers heightened the spiciness.

The seafood theme continued with the succeeding dish – Bharat Prawn, which was bland. Someone forgot the cardinal ingredient – salt. This dish was basically marinated prawn with Rose Velouté, corn purée and Nori gel. I could taste nothing.

The zesty amuse-bouche at intermezzo, thankfully, enlivened my tastebuds. It was perfectly timed for the Spiced Char Siu Springbok Fillet. The fillet, nestled on a bed of bulgar wheat risotto, was magnifique. It didn’t need the plum purée, which added no value to a perfectly matched combo. The stem of broccoli was left untouched.

The fluffed Jollof Rice, topped with a piece of beef, was a