Executive Chef Andile Ndlovu’s kitchen supports sustainably farmed food, offering Durban’s local and international guests the proudest South African produce from across the country.
He prepared the friends a delicious meal of kingklip seared with garlic butter and herbs and served it with a parsnip puree and delicate selection of baked vegetables. The second was cured then oven cooked duck with carrot and cumin puree, duck joux and greens.
The sights and textured surroundings had set the scene but the flavours, hands-down, stole the show.