A din­ing ex­pe­ri­ence with sharks

Sunday Tribune - - LOCAL - LUTHO PASIYA

IT WAS my first time set­ting foot at the Cargo Hold restau­rant and it was love at first sight. Din­ing while watch­ing sharks, I have to say, is a unique ex­pe­ri­ence, one I never thought I would ever en­joy.

I was there for the re­launch of their menu and it was an un­for­get­table din­ing ex­pe­ri­ence as I got to taste a va­ri­ety of food, from starters, soups and main cour­ses to desserts, all pre­sented by ushaka Marine World ex­ec­u­tive chef War­ren Frantz and Cargo Hold Restau­rant head chef Sune Terblanche. Not all the food agreed with my palate, but their hospi­tal­ity was ex­cel­lent.

For starters, you can en­joy ex­otic flavours of seafood, from oys­ters, grilled cala­mari, and salmon. I have never tasted oys­ters be­fore be­cause I al­ways had this idea that they taste bad, but it turned out they are re­ally de­li­cious. They had lemon wedges, red Tabasco, freshly ground black pep­per, crushed ice, red wine vine­gar and shal­lot. Also on of­fer for starters are spicy chicken liv­ers, aubergine Parmi­giano, mus­sels and risotto balls.

Be­fore mov­ing on to the main meals there were two soups on of­fer, mine­strone and bouil­l­abaisse. The mine­strone was a tomato-based soup with fish in foil (fil­leted, baked in foil, le­mon­grass, ginger, gar­lic, tomato, bell pep­pers, chilli and lemon), roasted Kassler (potato, chorizo hash, pick­led cab­bage, cau­li­flower purée, ap­ple mayo and mus­tard glaze), lime and chilli prawns (gar­lic, lime, chilli, lemon, bay leaves, bas­mati rice, pico de gallo salsa and co­rian­der yo­ghurt) and a va­ri­ety of other meals.

It was time to round things off with some sweet stuff. Their dessert menu was won­der­ful.

The out­stand­ing dessert for me had to be their straw­ber­ries and black pep­per pan­cake, con­tain­ing straw­berry, black pep­per, mas­car­pone, choco­late, bal­samic glaze and vanilla ice cream.

I also en­joyed their baklava, con­sist­ing of crushed nuts, crispy phyllo pas­try, lemon zest and cinnamon syrup.

l Cargo Hold restau­rant is open from Mon­day to Satur­day from 12pm to 3pm and again from 6pm to 10pm and Sun­days from 12pm un­til 6pm.

PIC­TURES: SACHA VAN NIEK­ERK

Cargo Hold restau­rant re­cently launched their sum­mer menu. Lutho Pasiya put it to the test

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