A Gastronomic Explosion

Going out to dinner is a treat, particularly when it's a 'school night'! Simbithi Country Club Executive Chef Daryn Bowers and his team understand that, and have crafted a Thursday night dining experience that is second to none.

The Dragonfly Pop Up was created during the closure of our Fig Tree Restaurant, as an alternate fine-dining experience; a fresh spin on our popular Chef's Table. Taking place every Thursday in our Dragonfly Conference Centre, the evening is a blend of candelight, jazz and outstanding food. 

Take last night's Pop Up for example: entreé was a choice between Beetroot-Cured Salmon Gravadlax and Asian Duck Pancake. The salmon, served with dill caviar, root vegetables and peppered créme fraiche was simply brilliant: the textures combined beautifully to create an unforgettable experience. The duck was the star of this round - excellently spiced and rolled in a pillowy pancake, served in a shot glass to boot! The addition of hoisin and crunchy Asian slaw elevated an already gorgeous dish. 

A sweet, delectable Elderflower Granita served as the Pour le Palais (palate cleanser) and was a refreshing surprise. 

For mains, we went with the Slow Beef and Onions: smoked beef short rib with onions, baby veg and potato dauphinoise. Oh, my my! The beef was done to ridiculous perfection; smokey, fall-off-the-bone tender and smothered in a rich gravy. The gravy waltzed with a silky butternut pureé - wow! The dauphinoise, with its crispy top layer, was simply dreamy. 

And, then, to Dessert (by this time, we were already suitably impressed): Turkish Delight. And, a delight it certainly was - raspberry sponge, bavarois, rose gel and Turkish delight ice cream. This was superlatively wonderful! The pink, fluffy sponge was delightful with the gel and pops of Turkish delight. And, the ice cream?! Let's just agree it shall feature in my dreams for a while. 

All in all, a fabulous evening. 

Review by Marketing & Communications Co-Ordinator, Jodi Chetty.