To Ocean Basket to sample some of the new
Mediterranean menu
Over the last year we have been asked by Ocean
Basket management to sample new ideas in their menus and give suggestions. Last week, we were invited to Canal Walk Ocean Basket with several other members of the media to hear about and taste what they are currently launching. This was their Summer Celebration, where we could taste some of the
new ideas they have for food in the restaurants. They have been moving to a
more Mediterranean style and doing their best to work around the diminishing suppy of sustainable fish. And we were told to come hungry. And this after the
lunch at Bellevue!
On arrival, we would sample some
of the new cocktails they are selling. Strawberry daiquiris, Mojitos,
Margaritas, Piña Coladas or Long Island iced tea; they cost R35 for a glass or
R125 for a litre carafe to share. There is also Sangria at R110 per carafe. We
asked for something sour as we found the cocktails a bit sweet for our wine-loving
palates
We then had a glass of Villiera
Bubbly. We are rather impressed with the new wine list which will feature 4 and
4½ star Platter Guide wines, many of them very affordable. This young man
is an excellent sommelier
The Master of Ceremonies opened
proceedings by getting some of us to tell the others who we were and who we
worked for. "It is all about mixing cocktails, the DJ's music, food and
people", he said
We were in one of the side
rooms of the restaurant. There was a disco as well
Marlet Podrash, who was an enthusiastic
blogger, has been invited by Ocean Basket to put together the new menu
Then it was time for food and
first some sushi. This was a successful dish of tuna sashimi with a sesame and
garlic mayo and some chopped black olives, and soy & balsamic dressing. Incongruous
as it sounds, it really works
Then some platters of different
sushi. Salmon Roses topped with crisp potato spaghetti, One with tempura prawn
and avo and fresh basil in the middle, nigiri topped with fresh tomato
Some avo and some cucumber
maki, some tuna rolls, a couple with tuna and feta cheese
Four wines we could sample off
the new wine list. They are all good and very drinkable indeed
And there were some called
Coriander bombs, covered in a fresh coriander sauce. Also tuna tulips topped
with the same coriander cream and raw or pickled red onion; salmon roses, and
crunchy Athena California rolls
Then we moved on to some white
anchovy fillets - Spanish Boccarones - topped with a tomato onion and olive
salsa
Then the Mezze platter which
has fried halloumi cheese, tzatziki, taramasalata, Amazeballs - tomato
flavoured rice balls that children love, Firecracker squid in batter that might
be a bit hot for some, deep fried prawns and some salmon bites. And some Greek
salad in the corner. This also comes with a small bowl of the squid
Warm grilled polpetti baby
squid with tomato and olives
Cheryl Hunter of Chimera Communication Architects looks after Ocean Basket's public relations
Two versions of dessert from
the menu, thank heavens in mini glasses, not how they are normally served. On
the left vanilla ice cream with rose Turkish delight and rose syrup. On the
right, ice cream with Sesame Halva and a butter toffee sauce. We had some
coffee and then it was time to head home, but no supper was needed that night
© John & Lynne Ford, Adamastor & Bacchus 2017
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