Cape Town Chefs’ culinary collaboration gratifies gourmands at Dash Restaurant & Bar
Executive Chef, Chris Erasmus, of the award-winning Foliage Restaurant joins Dash Restaurant’s Executive Chef, Ashraf Arendse in the restaurant’s kitchen for a delectable double act.
Cape Town – In a culinary collaboration that chiselled gratification on epicurean palates, this duet celebrates the genesis of fresh, local ingredients and honour its cultural influences.
Dash Restaurant & Bar, located in the distinguished Queen Victoria Hotel and Manor House, set the stage for this perfectly curated, smorgasbord of sustainable, fine-dining fare. It was in this stylish setting that revered Chefs Ash and Chris brought together their unique culinary artistry and shared philosophy for ethically-sourced ingredients and, in doing so, wrote a new chapter in Dash Restaurant’s gastronomic history.
The exquisitely-plated, eight-course menu celebrates Chef Chris’ passion for recognising the intrinsic disposition of ingredients and Chef Ash’s insatiable creativity – bringing further prominence to their collective culinary mastery.
Simplicity was the ultimate perfection and guests savoured dishes that fused the finest local and seasonal ingredients with delicately balanced savoury, sweet and spice flavours. Guests were able to engage, first hand, with the culinary narrative around the evolution of the evening’s food, with each dish being a transcendent testimony to its origin.
On the evening’s menu was a stellar line-up of multi-sensory dishes including raw and burnt beetroot, passion fruit and naartjie blossoms, nasturtiums and confit mutton belly and spices. The wines for the evening were sourced from the distinctive cellars of Creation Wines – a pairing that impeccably matched the cuisine.
Commenting after the event, MD of Newmark Hotels, Residences, Reserves and Lodges, Neil Markovitz, said: “Food is a universal language, serving as the meeting point in bringing people together. It’s been a phenomenal opportunity to partner with Chef Chris, whose continued pursuit to create exemplary dishes from local, seasonal ingredients takes the field-to-fork philosophy to an entirely new level. Together, with our own, Chef Ash, of Dash Restaurant & Bar, we believe this culinary collaboration has moved the needle in experiential dining at Dash and across the industry.”