Dear friends and other interesting creatures,
We enjoyed an extensive menu of dishes that included Pepperdews®.
It included a Spring Garden Salad with seasonal vegetables that was pickled, roasted and pureed with herbs. It featured hot, sweet piquanté Pepperdews®.
One of my favourites were the White Fish Goujons. Hot mango atchar (also part of the Peppadew® range), hot, sweet piquanté Pepperdews®, pineapples, chimichurri, coriander and pickled carrots.
The Spicy Chicken was a bit hot for me, although the sweet piquanté Pepperdews® were mild! It was served with black rice (a first for me), ginger, garlic, mild Pepperdews® Vegetables Atchar Yoghurt and green peppers.
While the rosemary vinaigrette kicked my butt, I did enjoy the Orange and Ricotta dish. The dish included mild Pepperdews® sweet piquanté, fennel shavings, slow roast tomato and sunflower seeds. It loved the fresh orange, roast tomato and ricotta combination. Love!
The Ostrich Fillet was prepared to perfection and thus dish disappeared from the serving dish the fastest! Hot, sweet piquanté Pepperdews® with hot vegetable atchar, re-fried bean chilli, smoked baby corn and sour cream.
We ended the evening with mild, sweet piquanté Pepperdews® chocolate ganache, pistachio ice cream with rosemary and berry coulis. I enjoyed the pastry, crust texture with the smooth ganache.
Workshop55 is a gorgeous venue with a well stocked gin bar. I’ve never dined there before, so I cannot comment on their regular menu, but the service was superb. I often ask for my water to be kept topped up, and I love when it actually happens! I’m into details. 😉
I wish you enough,