Mmmm…. What’s for lunch at the Big Easy?
For starters, we arrived to a sight for sore eyes – a real eating, drinking, sharing experience… gorgeous wines, beautifully presented canapes and platters and the aromas were just all over the place. Everybody was dying to try out the selection of Big Easy wines creatively paired with what this genius chef was busy concocting in the kitchen.
For fish lovers, there were Snoek and Corn Fish Cakes paired with Big Easy Chenin Blanc;
Candied strawberry, grape and Chie Cheese bruschetta with Big Easy rose – this was by far our favourite sample.
The amalgamation of flavours on a crisp piece of toast was something out of this world!
Then there was Oxtail and Marrow Fritters served with Big Easy Red, a hearty, homely wonder of sorts, followed by a confectionery course of melt-in-your-mouth Chocolate and Orange Truffles served with the Big Easy Cabernet.
We were also treated to cocktail and tidbit tasting which comprised of two cocktails: Durban Summer and Ten and Raspberry, served with Cape Malay curried shrimp samosas with medium spicy, toasted coconut, aioli and home-made mango chutney – (these were outstanding!) as well as Bobotie Spiced Beef Strips and Pineapple Relish and Crisp Poppadum’s.
Just when we thought that was it, we were ushered to a private dining room where we were given the privilege of being the first to sample three new additions to the Big Easy’s main menu… these included Pan-fried Soldiers – a fish-rich meander of creamy mussel, lime and fresh coriander sauce, West coast smoor smoked snoek and onion rice. Some might call it the Cape on a plate!
For those with a palate for game or hearty and homemade food, the Grilled Ostrich fan fillet was absolutely outstanding. Rich, tender (so, so tender we can’t even deal) marinated fillets, with dried cranberry salsa, masala spiced braised red cabbage, sweet potato, port and mint jus… and just in case you liked the sound of all the components but don’t eat meat, there’s a vegetarian substitute of grilled halloumi cheese.
The dessert….wait for it…. Was out of this world! Layered chocolate and salted caramel tart with marshmallow rice krispies and pistachio praline. The presentation alone made it torturous to even contemplate eating it. While we must say this is definitely a rich dessert for those with an exceptionally sweet palate, there were so many pleasing elements to it, that we cannot but recommend it, even if you are full after having indulged in other items on the menu.
We have nothing but thanks to offer to the team at Take Note Reputation Management, the Big Easy Durban for hoisting us, Chef Janine Fourie for taking us on a culinary adventure and based on what this food tasting experience had to offer us, we cannot wait for you to try it for yourselves.
Durban Get It Magazine Nobember 2018Kajal Maharaj : Soapie Star