New African Asian fusion menu at The Grace in Rosebank

Culinary group executive chef of African Sun, Dr Simon Davey, creates colourful, flavourful menu that combines two popular cuisines

The Grace in Rosebank has launched its new African Asian fusion menu, created by group executive chef of African Sun Dr Simon Davey. The dishes are a mix of the vivid colour and strong flavours of Africa with the more delicate and unique flavours of Asian cuisine.

Davey, originally from the UK, intends with this new a la carte menu to showcase his signatory style of French classical/modern with Asian fusion. He has extensive international experience in multi-national and -cultural establishments, including five-star hotels and Michelin star restaurants.

The menu includes dishes such as sweet chilli Cape gambas with prawn and coriander toast; chestnut soup served with a curried coconut foam; and smoked biltong and avocado salad tossed with sundried tomatoes, pickled cucumber and a ginger dressing for starters.

Main course include slowly braised springbok shank with bok choy, oyster sauce and pancetta crisps as well as oven roasted kingklip pierced with lemon grass and served on vanilla and wasabi mash.

A new introduction to the hotels restaurant, named The Dining Room, is a pre-dessert option, which includes crispy goats cheese with caramelised apple tian and hazelnut oil as well as a pan fried chicken terrine with three cheeses. Desserts include pan fried bananas flambed with saki, a lychee parfait with Chinese gun powder tea and lemon marmalade, and butter and ginger fritters served with African wildberry chutney.