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New Food: A Taste of The Wild With Moyo

Moyo Melrose Arch is set to take diners on a wild journey through Africa with the launch of its new Taste of the Wild signature winter menu.

The Taste of the Wild menu features exotic game meat prepared in unique and delicious ways. Martin Van der Walt, executive chef at moyo Melrose Arch says a great deal of love and time has been put into cooking the various dishes.

Guinea fowl tagine is on the Taste of the Wild menu at moyo Melrose Arch

Guinea fowl tagine is on the Taste of the Wild menu at moyo Melrose Arch

“We have specially created unique marinades for every type of game, ensuring tenderness and dishes packed with flavour,” he adds.

The menu was created with sharing in mind and comprises of four starters and six main dishes, which are best when enjoyed by a group of people, allowing you to taste all ten dishes.

African Favourites

The starters are firm African favourites, including crocodile tail pie in a creamy mustard filling and mapone worms served in a traditional tomato gravy.

Some of the tasty condiments include Moroccan beetroot and juniper berry infused goats cheese and seasonal fruit

Some of the tasty condiments include Moroccan beetroot and juniper berry infused goats cheese and seasonal fruit

“We wanted to begin the ‘Taste of the Wild’ menu with some of moyo’s most popular starters that we felt had to be tasted,” says Martin. In this tasting format people get to try more than one starter and enjoy moyo’s unique African dining experience.

Mouth-watering Mains

The main courses are all made of  meat that has marinated for at least 48 hours prior to cooking. The African spices used give the meat both warmth and depth.

Kudu skewered and served with Moroccan beetroot and juniper berry infused goats cheese and seasonal fruit, give the Kudu a richness and freshness not seen in South Africa before.

Tagines comprising of guinea fowl and Eland are also featured on the menu, both given an African twist with a harissa honey and pomegranate molasses respectively.

Loin Chops

Loin Chops

The main dishes end with double cut venison chops and the hero of the menu, Zebra loin served with roasted pearl onions and a berry port reduction.

A ‘wild mess’ of meringue and fresh seasonal fruit ends this spectacular menu that showcases the best that South Africa has to offer.

If you are keen to talk your taste buds on a walk on the wild side the Taste of the Wild menu will be available at moyo Melrose Arch from 1 July 2019.

 

 

 

 

 

 

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