Umami Restaurant
VIRTUAL TOUR
Ambiance: Trendy Menu type: Contemporary Fine Dining Main course (avg): R90 Licensed: yes, corkage: R35 Open: Lunch , Dinner Open Monday to Saturday for dinner from 6:00pm till 9:30pm Closed for lunches till 15 January, 2012. Closed on Sundays.
Description: We are often asked about the preparation, ingredients and general philosophy when working in the kitchen. We make our own cheese when possible, like the paneer cheese used in the Vegetable Korma dish. We always bake all our breads, often using a sour dough starter. The breads include rye, foccacia, sesame rolls, sour dough, ciabatta. We make all our own stocks, roasting the necessary bones where needed. We make our own chutneys, preserves, ice creams and the list goes on. There is a herb garden with fresh herbs outside our kitchen entrance. The other day we wanted to make a dish using sauerkraut. To make sauerkraut one needs the following: Cabbage and Salt. No water, no vinegar and of course no preservatives. There are however other “tricks” like compressing the mix, leaving it outside until the natural vinegars start showing etc, but that is part of the fun! One might ask why go through all this trouble when one can buy everything these days off the shelves in most supermarkets? Well… we love the challenge. We love the learning process, and the realization of how exciting cooking can be! (By the way- we don't have a microwave oven in our kitchen.) And we love the results when our clients have lunch or dinner, the expression on their faces when they’ve tasted what food really should taste like! Head chef: Toerie van der Merwe |
Address
Black Horse Centre Cnr Dorp & Mark Streets |
||||||||||||||||||
Reviews of Umami Restaurant (1 reviews) - Write a review | |||||||||||||||||||
)
)
)
)