The Test Kitchen | Cape Town, South Africa2021/03/14
2019年度「世界のベストレストラン50」で第44位にランクインする、南アフリカを代表するレストラン。
薄暗いThe Dark Roomでプティフールに当たるスナックとドリンクを楽しんでから、オープンキッチンのThe Light Roomに移動して食事を頂く。
シェフが旅して来た世界の国々の食文化を取り入れた、国際色豊かな料理。似たようなコンセプトのレストランは世界中に山ほどあるが、どの国をテーマとした料理を食べても取ってつけた感がなく、本質をしっかりと捉えている。例えば、アジアの影響を色濃く反映した皿でも、日本人が食べて違和感を感じないくらいに完成度が高い。
予約開始時刻丁度に当店のウェブサイトから予約しないと取れないくらいに人気だが、それも肯ける。ケープタウンでおすすめの一軒。
The Dark Room
Scotland: Billionaires
Porcini shortbread, chicken liver parfait, truffle infused dark chocolate
Korea: Ssamjang Vegetables
White bean cake fermented with miso, tofu, fermented garlic, organic vegetables, marmite toast
Sweden: Salt Cured Turnips
Salted turnip, horseradish cream, Madagascan caviar, grated butter, fish roe floss, juniper berry bread
England: Pork Scratchings & Ploughmans
Pork scratchings with vinegar and celeriac, Guiness flour foam
Quail Sandwich
Salt cured beef, parmesan cheese, pickled white onion
Ethiopia: Berbere Curry & Sheep Amasi
Teff flour crust, puffed sorghum, lamb rib confit, curry jelly, quail egg yolk; sheep milk amasi, dehydrated sheep cheese
India: Tandoori
Pan-seared swordfish, peanut salsa, lime labneh
Mauritius: Coconut Langoustine
Compressed apple, chick pea flour crisp, sour cream, coriander pesto, yuzu, deep fried curry leafs, shellfish oil
The Light Room
Roasted butternut and sage loaf
Butter hand-churned from snoek infused double cream, lavage and preserved lemon oil
SWORDFISH BELLY “GREEK SALAD”
Swordfish flavored with fig leaf, feta, parsley skordalia, white anchovy and pickled walnut puree, black olive and squid ink snow
TTK LOBSTER SALAD, COCONUT, THAI AROMATICS
Poached lobster, spicy mango cubes, homemade sriracha and Thai basil dressing, cucumber flower, coconut spheres; coconut snow infused with lemongrass, nam pla (fish sauce), lobster oil, kalamansi jelly; rice crisp
BUTTERFISH BIBIMBAP
Butterfish tempura with teriyaki glaze and sesame, kimchi puree, sushi rice, shiitake, red onion, cucumber, carrot and cabbage, pork master stock
TUNA TARTARE, PARSLEY PESTO, HORSERADISH, YORKSHIRE TUILES
Smoked bone marrow and red wine reduction, parsley pesto, mustard leafs
BUTTER POACHED KINGKLIP, SKORDALIA, BOUILLABAISSE
Fennel pollen, mussel and asparagus salad, leeks, lobster ravioli, lemon and lemon thyme foam, rouille
COTTAGE PIE
36- hour braised wagyu short rib, thyme oil, raclette cheese mash
“PAP EN VLEIS”
Corn and celery root pap, lamb loin, truffle shavings, Bolognese extraction
QUAIL PICNIC
Quail sausage with puff pastry, shiitake and quail egg, chicken liver parfait with porcini foam, pan-seared breast, quail lollipop, braised cabbage, grated foie gras, chausseur sauce
From Light…
PARSNIP TARTE FINE, ROAST APPLE PURÉE, CASHEW NUT ICE CREAM, CINNAMON GRANITA
…To Dark
“PEACH AND NECTARINE”
VANILLA CRÈME BRÛLÉE, BAKEWELL TART, PEACH JAM, ROSE PETAL ICE CREAM
Brioche donut, strawberry and elderflower jam, foie gras, peanut butter snow
Millionaire
Ginger and vanilla shortbread, cardamom caramel
