RedViking
Nord of the South
Work is quiet. Whole month's savings.
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Question of the Day: What is the ultimate French toast topping?
What's for supper - Second Course
- Thread starter RanzB
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RedViking
Nord of the South
You are a disappointment.
cerebus
Honorary Master
picked up a lovely piece of fatty brisket so I made Chinese braised beef and pak choy
Lupus
Honorary Master
- Joined
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It is good but the closest one to me is 9k away
Disgusting that you don't do deliveries.picked up a lovely piece of fatty brisket so I made Chinese braised beef and pak choy
Jan van Riebeeckstad
Executive Member
How much do you weigh?
eepr0m
Expert Member
- Joined
- Mar 22, 2023
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dualmeister
Honorary Master
Egg mayo.
Last edited:
It was good when I went, nothing mind blowing.
cerebus
Honorary Master
beef date tagine and Moroccan roast potatoes
Kornhub
Blackburn Fan
Duck gratin 
SauRoNZA
Honorary Master
So Belly of the Beast was really great.
At first I thought it was way too dark and dreary but then I dawned on me that of course it’s load shedding and not their default setting and later when the lights came on proper the atmosphere was more like what I expected.
I love the idea of not having a menu up front and getting surprises as you go.
At R750 without wine pairing I didn’t find it at all unreasonable and portion wise I was more than full at the end of the evening and I didn’t even finish the final dessert thing…and in a dessert person.
In retrospect I wouldn’t have done the wine pairing at R399 per person not because it was bad but rather it instills somewhat of a forced cadence and it amounts to almost a bottle of wine per person which is hectic on top of quite rich food.
Next time I’d rather consider buying some proper expensive wine and having less of it at our leisure or just saving the money as we go.
One minor complaint I have is that there’s an insinuation that the welcome drink is included upon your arrival and granted I could have asked and made sure of this, but it is a bit of a shocking surprise at the end when the bill arrives on top of an already expensive outing.
I had a gin with a marula tonic which I’ll definitely be going to look for online.
These were mussels presented in a ceramic that looks like the typical can. Delicious, so much so my sister who normally doesn’t do mussels said she would happily eat it again.
Was paired with kind of crunchy flat bread which I failed to take a picture of.
Next up was a two plate course one of beef tongue and the other steak tartare and a curried something on top.
However somehow I failed to take a picture and now cannot remember what it was exactly.
The tongue was amazing and I’d never have guessed what it was.
I enjoyed the steak tartare as I enjoy strong flavours but others reckoned it was too heavy on the curry.
Next up was another entirely raw fish dish and I fail to remember what fish it was but it was incredibly fresh and the table’s favourite for the evening. I was horrified to hear it’s a parsley oil but that fortunately paid off.
Then we had a battered line fish plate on Kim chi and other stuff I don’t remember which was also excellent.
Palette cleanser in between courses was a fresh sorbet on a pineapple rum bed which was quite a surprise in how strong in contrast it was. There was an aniseed vibe I normally would have hated but worked well here.
Then we moved on to the main which was a sous vide venison finished on the braai in a peppercorn sauce with gnocchi. I am a beef guy and loved the sauce but I feel the fish dishes won overall.
The accompaniment was this pumpkin thing which is all a very dense almost pudding like caramelised pumpkin with pumpkin shavings on top and then pumpkin seeds. The closest thing I could compare this to is Dauphinoise but it’s not layered at all but had the same fried edges. Interestingly this tasted quite different between my portion which was a lot more caramelised and my wife’s. It was just on the right side of sweet and probably the one thing I’d like to try replicate at home.
Somewhere in between there was some flat garlic bread sheets and sourdough balls of sorts but I don’t have photos and therefore can’t place quite where it fit in.
Then there was this goat’s cheese dish which was in two styles one being Parmesan shaving like and the other more conventional all mixed up. It has a name something with a B almost like pavlova, but buggered if I can remember now. I’m normally not a cheese guy so even my wife was surprised when I went back for more and cleaned up the plate.
Dessert came around and it was a salted caramel vodka ice cream combination with a cream filled doughnut ball. The ice cream and the bits of caramel from the plate were amazing but the doughnut was hands down the most disappointing thing of the night and was just super dense and lacked any real flavour.
The final food item served alongside coffee was German style nutmeg and possible light ginger biscuit with what I can only describe as chantilly cream but leaning towards marshmallow density. It was amazing but at that stage I was over rich and over full.
Somewhere someone had overhead it was my birthday (which was actually September last year) and I was gifted a tomato jam which I had on pancakes this morning and is nothing at all like what I expected and will try to myself as I have plenty of tomatoes from the garden I often don’t know what to do with.
Overall it was a fantastic experience and the lucky draw nature of it made it all that more special. Oddly as much as I’ve done fine dining things before it’s always been a la carte or from a set menu and never in this fashion.
Would recommend and will definitely check out their new Galjoen restaurant in the next year.
At first I thought it was way too dark and dreary but then I dawned on me that of course it’s load shedding and not their default setting and later when the lights came on proper the atmosphere was more like what I expected.
I love the idea of not having a menu up front and getting surprises as you go.
At R750 without wine pairing I didn’t find it at all unreasonable and portion wise I was more than full at the end of the evening and I didn’t even finish the final dessert thing…and in a dessert person.
In retrospect I wouldn’t have done the wine pairing at R399 per person not because it was bad but rather it instills somewhat of a forced cadence and it amounts to almost a bottle of wine per person which is hectic on top of quite rich food.
Next time I’d rather consider buying some proper expensive wine and having less of it at our leisure or just saving the money as we go.
One minor complaint I have is that there’s an insinuation that the welcome drink is included upon your arrival and granted I could have asked and made sure of this, but it is a bit of a shocking surprise at the end when the bill arrives on top of an already expensive outing.
I had a gin with a marula tonic which I’ll definitely be going to look for online.
These were mussels presented in a ceramic that looks like the typical can. Delicious, so much so my sister who normally doesn’t do mussels said she would happily eat it again.
Was paired with kind of crunchy flat bread which I failed to take a picture of.
Next up was a two plate course one of beef tongue and the other steak tartare and a curried something on top.
However somehow I failed to take a picture and now cannot remember what it was exactly.
The tongue was amazing and I’d never have guessed what it was.
I enjoyed the steak tartare as I enjoy strong flavours but others reckoned it was too heavy on the curry.
Next up was another entirely raw fish dish and I fail to remember what fish it was but it was incredibly fresh and the table’s favourite for the evening. I was horrified to hear it’s a parsley oil but that fortunately paid off.
Then we had a battered line fish plate on Kim chi and other stuff I don’t remember which was also excellent.
Palette cleanser in between courses was a fresh sorbet on a pineapple rum bed which was quite a surprise in how strong in contrast it was. There was an aniseed vibe I normally would have hated but worked well here.
Then we moved on to the main which was a sous vide venison finished on the braai in a peppercorn sauce with gnocchi. I am a beef guy and loved the sauce but I feel the fish dishes won overall.
The accompaniment was this pumpkin thing which is all a very dense almost pudding like caramelised pumpkin with pumpkin shavings on top and then pumpkin seeds. The closest thing I could compare this to is Dauphinoise but it’s not layered at all but had the same fried edges. Interestingly this tasted quite different between my portion which was a lot more caramelised and my wife’s. It was just on the right side of sweet and probably the one thing I’d like to try replicate at home.
Somewhere in between there was some flat garlic bread sheets and sourdough balls of sorts but I don’t have photos and therefore can’t place quite where it fit in.
Then there was this goat’s cheese dish which was in two styles one being Parmesan shaving like and the other more conventional all mixed up. It has a name something with a B almost like pavlova, but buggered if I can remember now. I’m normally not a cheese guy so even my wife was surprised when I went back for more and cleaned up the plate.
Dessert came around and it was a salted caramel vodka ice cream combination with a cream filled doughnut ball. The ice cream and the bits of caramel from the plate were amazing but the doughnut was hands down the most disappointing thing of the night and was just super dense and lacked any real flavour.
The final food item served alongside coffee was German style nutmeg and possible light ginger biscuit with what I can only describe as chantilly cream but leaning towards marshmallow density. It was amazing but at that stage I was over rich and over full.
Somewhere someone had overhead it was my birthday (which was actually September last year) and I was gifted a tomato jam which I had on pancakes this morning and is nothing at all like what I expected and will try to myself as I have plenty of tomatoes from the garden I often don’t know what to do with.
Overall it was a fantastic experience and the lucky draw nature of it made it all that more special. Oddly as much as I’ve done fine dining things before it’s always been a la carte or from a set menu and never in this fashion.
Would recommend and will definitely check out their new Galjoen restaurant in the next year.
Kornhub
Blackburn Fan
Pork and lamb rib roast 
Tabac
Honorary Master
flytek
Expert Member
- Joined
- Jul 22, 2019
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Its called salad, its food for bad hunters, the elderly or the young.
Specifically that looks like cucumber.
Tabac
Honorary Master
That salad looks like it's been eaten before.Its called salad, its food for bad hunters, the elderly or the young.
Specifically that looks like cucumber.
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