A Fabulous Food Safari

There are so many options for a weekly or monthly night or day out in the Village. I’m sure we all have our regular spots that we always visit, but it’s time to change it up a bit! We embarked on a fabulous food safari through the Umhlanga Village area, enjoying only one course at each restaurant. The best part is that you can walk from one place to another – you get your steps in while indulging in delicious food and drinks!

 

We started our journey at Sunsets & Mermaids. Under new ownership and name, you can enjoy a sophisticated beach vibe. To kick the safari off we sampled a few drinks from their interesting drinks menu, including their popular Blue Marlin. You dip a paintbrush full of edible glitter into your cocktail, creating a gorgeous sparkly blue colour! We also tried their classic Mai Tai served in a detailed totem glass, which made me feel like I was on holiday!

 

The menu has a lovely tapas section with dishes that are perfect for sharing. We tried their delicious Jiazoi Chicken Dumplings, served with a sesame and chilli dressing and soy sauce. They were very juicy and packed with flavour. When we spotted their Crunchy Chicken Taco, we couldn’t say no! Two deliciously packed tacos with a generous amount of guacamole, Japanese mayo and char-grilled pineapple which added a lovely touch of sweetness. Their Beef Tataki Bao Bun was a pillow-like steamed bun filled with seared beef fillet, sushi ginger and cucumber salad – a wonderful mixture of different textures and flavours.

 

Lastly, we were very intrigued by their Tuna Pops. The name caught our attention, and so did the taste! These pops are tuna cubes crusted in panko and sesame seeds, cooked either medium rare or medium, and served with a teriyaki glaze, wasabi mayo and ginger. It was like sushi but without rice or seaweed. We were definitely wowed by the dish!

 

 

 

 

After our flavour explosion at Sunsets & Mermaids, we strolled to Grimaldi’s at The Pearls for our mains. Are you someone who usually orders from the menu and doesn’t have a peek at the specials board? Well, it’s time to change that (they are specials for a reason!). At Grimaldi’s, the specials are always changing, so we had to have a taste of the unique meals they were offering that day. We were set for a gourmet feast, starting with an exciting plate of Salmon Sauvage. A 200-gram Norwegian Salmon dressed in thyme, triple sec and butter reduction, served on a small portion of buttery linguine pasta, and topped with chunky cottage cheese and diced fresh strawberries. The salmon was soft, melted in your mouth, and was complemented nicely by the sweetness of the strawberries.

We dug into their Pollo Fuoco, deboned chicken thighs marinated for 48 hours in a honey, soy, oyster, tomato and sriracha sauce before being grilled and topped with a honey, soy, fresh garlic, and ginger, whole grain Dijon mustard and chilli flake reduction. Delicious!

 

 

 

We also tried their Collo, 400 grams of deboned lamb neck sous vide (vacuum sealed and cooked in temperature-controlled water) and then cooked through. Rubbed with fresh garlic, rosemary, wholegrain mustard and soy, and finished with a game stock sauce, these flavours enriched the tender lamb. We absolutely loved their Duck L’ Orange. Half a deboned duck sous vide, cooked through with a honey-glazed skin that is crisped up in the pizza oven, and finished off with orange juice, orange zest, white sugar and duck stock reduction. I had never had duck in a zesty citrus sauce before. It was incredible!

 

We were definitely full after those delicious mains, but you can’t miss out on the most exciting end to any food safari… Dessert! We knew that the best way to indulge in amazing desserts would be with an ocean view… and well, The Oyster Box Hotel is the perfect place, where we had our very own mini dessert safari through a few of the hotel’s legendary restaurants.

We started outside on at The Ocean Terrace patio amongst the iconic candy-striped red and white cushioned seats. Here, we indulged in a Madagascan Hot Chocolate Fondant, served with candied ginger sauce, vanilla bean ice cream, brandy snap, and chocolate lace. It was warm, gooey and the ultimate choice for chocolate lovers. Wanting to try a classic, we went with the tiramisu – mascarpone cheese, espresso and rum-soaked ladyfingers, dusted with a generous amount of cocoa. This is perfect for someone who doesn’t want a dessert that’s too sweet.

I was told that some of their dishes (marked with a red flower on the menu) are still made using one of the founder’s authentic  recipes, including their Bea’s Famous Baked Cheesecake. It is made with an Irish butter tuile and berry compote. This cheesecake was super creamy and definitely a new favourite of mine!

 

As the sun set, we were guided up to the Lighthouse Bar, where we sat outside admiring the stunning 180-degree view of the ocean, iconic lighthouse and illuminated ships. We chose a enjoy a few dessert drinks: Cherry Blossom Latte, Pina Colada-inspired Frappe, and a glass of Klein Constantia Vin de Constance dessert wine.

 

We ended our safari evening with an experience we will never forget. The Grill Room is a sophisticated, cosy restaurant in The Oyster Box that loves to keep old traditions alive, and this is where we tried their Crêpe Suzette. This particular dessert is made and served at your table on a mobile bench with a gas hob. Even the copper pan used to create the dessert is about 50 years old! We watched as the citrus caramel sauce was made, the brandy was added, and then the sauce was set alight, creating a subtle enriched taste at the end. The crêpes were placed in the sauce and served on your plates. None of us had ever experienced something like that before and sat there wide-eyed in awe. It is a unique dessert that you must try at least once in your life!

Overall, the food safari was one for the books. The best part was that we didn’t have to use a car to get from one place to the next. Life is short, so the next time you plan on going out for lunch or dinner, turn it into a food safari! You will not regret it.

 

 

 

Words: Kai Coates