Limited Edition Wedding Newsletter Part 4

Dish Food & Social created a dazzling meal that reflected the creativity and innovation of modern dining. The concept was to work with one main ingredient and then to highlight its flavours with complementary elements. The meal was based on classic flavour combinations which were played with and manipulated – or tweaked – to produce the essence of a “modern classic”.

The mushroom plate

Newlands forest wild mushrooms, panned in butter and brandy. Served with sautéed potato cubes, cucumber and spring onion salad and black squid ink dressing.

The chocolate orchard

On a bed of chocolate soil – milk and white chocolate mousse rolled in gooseberry leather with poached pear spheres, orange Turkish Delight and crimson cherries.

A seared scallop

With compressed winter melon and sweet melon, tomato disk, parsley puree and fennel gnocchi.

Raw

Yellow-fin sashimi rolled in pickled watermelon rind. Fresh cubes of ripe watermelon, micro basil, radish and spring onion salad with a lime and saffron dressing.