I’m not a big fan of toursity things. I often find that whatever it is has been simplified and flavoured-down to please them foreign palates and generally, it’s a big, fat rip-off for South Africans. So when we were invited to try the Set Menu at Gold Restaurant, I won’t lie – I wasn’t thrilled. But thankfully, I was surprised.
This 14 dish – not course – set menu from Gold, is actually really delicious. For just R315 per person, you get all of the food below, plus a different show between courses. Not only is it great for tourists, it’s something that South Africans can enjoy (and afford) too.
STARTERS
South African tomato soup
South African tomato soup with green chillies, garlic and ginger, served with crisp, salted Masala breads twirls.
Ethiopian Lentil dhal
Growing up in Durban, I have had my fair share of Dhal, and this did not disappoint. Brown and orange lentils with fresh coriander and lemon juice, it was rich and earthy – perfect for winter.
Zambian kandolo balls
Sweet potato, ground spices then rolled in sesame seeds and cooked. This were little puffs of deliciousness. I loved the sweetness of the potato combined with the nutty seeds.
Ugandan bean Briouats
I thought that a briouat was like a paper-thin samoosa, but there were little parcels, not triangles. Filled with a mixture of spices and beans, they were hot, crisp and crunchy.
Cape Malay Ostrich & Lamb Bobotie
I hate bobotie. Don’t hate me for being honest, I’ve just never liked it. But this one wasn’t bad. It wasn’t too sweet and the custard wasn’t thick. I also wasn’t surprised by a giant sultana, which is what normally sends me over the edge. I finished it – something that has never happened before.
South African chutney
I found it a little sneaky to call this a “dish” on the menu. It’s not a dish, but rather a delicious condiment. The Gold “Blatjang” or chutney, is a mixture of chopped dried fruits and vinegar, that they mix with crème fraîche to give it a gentle creaminess, to balance the spice of the bobotie.
South African smoked fish frikkadels
These smoked snoek fishcakes were a seiously good time. Light and fresh, they weren’t overseasoned, allowing the smokiness to come through nicely, and served with a cooling apple and mint relish or raita.
MAINS
Ghanaian Groundnut Chicken
My favourite piece of chicken? Undoubtably, thighs. They’re tender, flavourful, never dry and just the general bombdiggity. So when I saw that Gold make stew using chicken thighs, I kinda did a little dance in my chair. Chicken thighs with with roasted ground nuts, spices and tomato. The chicken was cooked perfectly, but flavour-wise I could have done with a bit more salt and some heat.
African pap
It was creamy. It was pappy. It had roasted corn added to it, which was a nice surprise.
Congolese Spinach
Gently cooked with tomato, green and yellow peppers – this simple side was (even though I hate this word) moreish. By the end of the course, I was that guy sitting with the bowl of spinach, eating it by itself.
Zanzibar Carrots
Sweet carrots served with Star Anise, which is a very pretty and fragrant spice – a bit like perfume.
DESSERT
Cape Malay Boeber
I haven’t really got a sweet tooth. I don;t like sweets. A chocolate can go weeks unfinished in my home. But I freaking LOVE hot desserts. This milk pudding is prepared with sago, vermicelli, sultanas and roasted almonds and is flavoured with cardamom, cinnamon and vanilla. The delicate flavours come together perfectly, to create a rich, homely end to the meal.
Gogo’s Karamonk buiscuit
Spicy Malay biscuits that are traditionally flavoured with cardamom and orange zest. As I mentioned, I don’t really like sweet things and I don’t really like citrus as a flavouring. So they weren’t my cup of tea, but the rest of the table munched on them happily.
Fresh Fruit Kebabs
Fresh seasonal fruit. Nuff’ said.
