Restaurant Week is back with these Durban restaurant specials!
It’s the time of the year, where fine dining restaurants across the country will offer their menu at reduced prices either for lunch or dinner. Seats have to be pre-booked in advance through the Restaurant Week online portal.
9th Avenue Waterside
9th Avenue Bistro was owned & run by Graham & Gina Neilson who travelled and worked in top establishments in the USA, the UK, Bermuda, South America and South Africa. It was while travelling they came to the conclusion that there was no place like home and decided that their home town of Durban would be the place for them to make their mark.
9th Avenue Waterside is a continuation of this legacy with our beautiful new restaurant situated in heart of Durban’s harbour with breathtaking bay views in a stylish and comfortable environment.
Graham in the kitchen strives for perfection with every plate whilst Gina and the front of house team delivers smooth, knowledgeable and professional service. Showcasing fresh locally sourced seasonal cuisine. All dishes are exquisitely presented, from modern interpretations of Bistro classics to cutting edge gastronomy. During the week we also offer a light lunch menu for those of you in a hurry to return to the office.
The wine list changes regularly and concentrates on smaller boutique wineries offering some of SA’s finest, as well as many affordable options.
How to book?
From 31 March – 30 April, 9th Avenue Waterside is offering a 3 course experience for R445.
Restaurant Week Menu
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The Ultimate Experience by Head Chef Theo and his kitchen brigade: A Luxurious 3-Course Culinary Journey
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STARTER
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Pan Seared Scallop
Served with a sea-weed custard, orzo, ponzu pressed tomato tartare and black lumpfish caviar
Or
Chicken Liver Parfait
Silky smooth mousse of chicken liver cooked to pink perfection accompanied by a crispy crostini, pistachio and fennel crumble, apple crisp, chestnut and cranberry gel
Or
Tomato Carpaccio (V)
A selection of heirloom tomato represented in multiple textures, combined with flavours of smokey, fresh and sweet
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MAINS
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Ostrich and Quail
Grilled fillet coated in an almond and spice crumble, served with a quail croquette, butternut puree, pickled cauliflower, braised beetroot, sugar snap peas finished with a black berry jus
Or
Wasabi Crayfish
Sous-vide crayfish tail finished off with a montage of butter garlic and thyme served with charred artichoke, white bean ragout and a wasabi foam
Or
Eggplant and Earth(V)
Charred and smoked eggplant served on a bed of a curried tomato velouté finished with textures of potato, pomegranate, truffle and mushroom foam
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DESSERTS
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Goat and Beets
Baked goats cheese cake served on a crumble of beetroot and raspberry topped with a quenelle of white chocolate ice-cream, salted caramel sauce and freeze-dried raspberries
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Luxurious 3-course culinary journey – R445 pp
