The venue was Harissa Bistro at The Club in Waterkloof Pretoria. We were treated to a five course tasting menu in the private room of the restaurant. This was the launch pad for the new division for private entertaining. The chefs Karel Jacobs and Reino Deetleefs introduced themselves and every dish was described in detail.
Reino Deetleefs is a former chef from Cube Tasting Kitchen in Park Town Johannesburg and Karel Jacobs is the head chef at Licorish Bistro, with this said standards were definitely set high for the evening.
The first course was served in glass bowls, seared tuna with pea purée, salted potato foam, chilli jam, soy and lemon caviar with fennel chips. All the flavours were well infused, the popping of the caviar was a burst of flavour on my palette.
Served on black palettes, beautiful contrasting clouts of pink and green. Roasted beets, beetroot and coconut ice-cream, Parmesan custard and black pepper tuille with herbed yogurt served with dukkha and lemon oil. I must say, Ice-cream in a salad is ingenious, melting down as it becomes a cream dressing for the rocket leaves, definitely a crowd pleaser!
Served within a glass dome and once opened, a fragrant smoke filled the dining room. The cleanse was a watermelon sorbet with a popcorn flavour creation of watermelon seeds and sugar shard.
The piece de resistance of the evening was roasted pork belly that just melted in your month with sous-vide salted apple purée, a sage and Parmesan crumb, crispy crackling, mustard aioli and potato fondants. The only critic for this course is a subtle suggestion of increasing the potato fondants.
The finale for the evening was a chocolate performance, indeed it was a show worth watching. Upon a white paper our dessert was painted before our eyes. Marshmallow was torched on our dinner table, all the ingredients were placed as if they are creating a master piece. Cheesecake, macaroons, ganache and mango sauce. A chocolate dome at the end was smashed with silver rolling pins to reveal honeycomb and chocolate and fruity balls. Truly a spectacular way to end the evening.
The chefs offer the following services:
For bookings contact CHEFSJHB:
076 223 4304/ 078 718 1065
The food was impeccable, plated beautifully and served with grace. If this was only the beginning, I look forward to what these two chefs will accomplish with ChefsJHB.
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