Lo­cal restau­rant’s win­ter menu de­lights the taste buds

Weekend Argus (Sunday Edition) - - FOOD - VIWE NDONGENI RE­VIEWS UMI IN CAMPS BAY

IF YOU have been in Cape Town this win­ter, you know we don’t let a nice sunny day go to waste, so go­ing to try out UMI’s win­ter menu in Camps Bay was cer­tainly a good enough rea­son to dis­rupt the mid­week rou­tine.

It was just after sun­set when my friend and I ar­rived at UMI and its edgy yet el­e­gant dé­cor.

As we walked into the eatery, we couldn’t help but ad­mire the mod­ern Ja­panese look with Ja­panese ma­te­rial and flow­er­ing trees that made us feel like we are in sum­mer.

It was time to or­der. For the win­ter menu, there were few op­tions avail­able: a 3-course meal (R230 per per­son), a 2-course (R190 per per­son), or one main meal.

For starters, I or­dered the char­grilled chicken wings served in onion mojo and sesame soy glaze. It looked very messy, but as soon as I started eat­ing, the mess was for­given. It was fill­ing and tasty.

My friend had fried won­ton with shrimp can­died chilli cit­rus syrup, which she clearly en­joyed.

Within min­utes her plate was clean.

For our mains, I had a braised sweet and sour short rib wasabi served with miso mash. Very soft and juicy just how I like it, but it was lit­tle sweet for my lik­ing.

My friend or­dered chicken thigh, car­damom and tar­ragon curry and sesame rice.

She said it was a per­fect meal for win­ter and the car­damom com­ple­mented the dish per­fectly.

For dessert I or­dered the lemon­grass panna cotta, which is hon­estly the best panna cotta I have tasted by far and prob­a­bly my favourite course of the night.

My friend had the dark cho­co­late brownie cho­co­late ganache and rasp­berry sor­bet.

It had pop­ping candy on top, which was a good way to end the evening with laugh­ter as we rem­i­nisced about our child­hood years when pop­ping candy was the best thing to eat.

The win­ter spe­cial is run­ning un­til Au­gust 30.

UMI- 201, The Prom­e­nade, Vic­to­ria Rd, Camps Bay

021 437 1802

Cho­co­late brownie, cho­co­late ganache and rasp­berry sor­bet

Short rib wasabi served with miso mash

Chicken thighs car­damom and tar­ragon curry

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