A Culinary Experience with a Seafood Twist
Head Chef, Vernolon Reddy treated diners to an exquisite selection of seafood and prized cuts ingredients. Working with a variety of seasonal and fresh produce, guests were treated to dishes such as a “Confit Duck”, which consisted of Shiraz poached pears and candied nuts. Another winner was the “Seared Tuna Taco”, which was accompanied by Avo and pickled Ginger Daikon. “There was little challenge in finding an inspiration for the menu courses.
Spurred on by the launch of our new sushi menu and the signature dishes on our menu, the ideas came flowing in. The unique notes of the wine selection quickly helped me find the right ingredients and produce to complement each other. I believe the guests certainly enjoyed the combinations of colour, ingredients and tastes of all the dishes,” commented Jess Watts, owner of Greedy Buddha and food enthusiast. Greedy Buddha will be gearing up to host a festive Gourmet dinner next month. Possibly the last Gourmet evening for 2017, this event promises to be one soaked in festivity and season’s cheer as it paves the way for the holiday season.
Get It Magazine (Ballito/Umhlanga) March 2018