Tag Archives: Amuse Bouche

As fascinating as the world's different cultures are, nothing compares to a full meal that leaves you satisfied.

This sensational menu was put together by Chefs Avada Singh, Clint Hensburg, Chad Bosman & Lebohang Mokoena.

A theatre of strawberries staged upon a vanilla seeded cheesecake showcased on a pecan nut sablé accompanied by a cape gooseberry parfait with a white chocolate curtain and a New York Broadway ice cream.

The Sous Vide Lamb Neck, sweet potato puree, butternut and apricot salsa, pine nuts, cumin and glazed carrots.

A Salmon parcel set on a mild curried bisque sauce, accompanied by a salmon parfait, edible sea shore with a Smokey salmon and east coast rock lobster roulade.

Lebohang shares this Yellow fin Tuna, bloody Mary jelly, avocado puree and black radish recipe with us!