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Ryan's Kitchen
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Contemporary South African cooking, small plate concept,excitement and open interactive kitchen located on the main road at the entrance to the village.
South African fine dining cuisine...just arround the corner from Auberge Daniella, 1mn walk.
Chef Ryan Smith takes snapshots of local ingredients through the lens of classic techniques. It’s far from the usual fare: glossy black balls of sago bob in miso broth with salty snoek. Slivers of warthog are layered with charred onion ash, root vegetables and onion purée; beef short rib is paired with coffee jus and parsnip crème caramel. Playful desserts might include basil-crème-filled sugar ’cannelloni’ with crisp green apple, and salted-caramel bavarois with spiced pear.
Chef Ryan Smith takes snapshots of local ingredients through the lens of classic techniques. It’s far from the usual fare: glossy black balls of sago bob in miso broth with salty snoek. Slivers of warthog are layered with charred onion ash, root vegetables and onion purée; beef short rib is paired w…
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