As we enter the winter month of June, I have decided to mix things up a little by using an all time favourite comfort food, honey – says Chef Matt Manning.
Check it out. Another new menu from Matt Manning and as per usual, this one looks like an absolute joy. Even if you aren’t a fan of sweet foods (like me) you’d be surprised how subtle honey can be when used correctly. And obvs, Matt knows how to use it correctly.
One Ingredient Honey Menu from Matt Manning
Friday June 12th | Saturday June 13th | Marianne Wines
Friday June 26th | Saturday June 27th | Radford Dale Wines
Canapés
Pickled beetroot, wild honeycomb, whipped goats curd and toasted rye
Amuse
Carrot and ginger veloute with honey foam
Starter
Soy and honey marinated Angel fish, spiced pineapple, chilli, coriander and coconut
Main
Cider and honey braised pork shoulder, 12 hour sous vide pork belly, honey roasted parsnip, potato dauphinoise and cider sauce
Dessert
Honey braised Quince compote, burnt honey custard, preserved fig and honey ice cream
At R500 per person, you get all the above food paired with wine. Plus there is a cooking course with each course, AND you cook two courses yourself! Phew. Places are available on a first come first serve basis, but there are only 20 seats at each dinner so do book in advance. Please note that your booking is only secure once payment has been received. To book, clickity click here!
