From farm to table

Thursday, March 3rd, 2011

Renowned fine dining restaurant, Zachary’s, is offering a new concept in eating, in the shape of its new “From the Farm to the Table” menu. Designed to be enjoyed in a more relaxed style, the menu reflects executive Chef Geoffrey Murray’s intention to share his passion for the slow food ethic, celebrating the earth’s seasonal bounty by incorporating the best of local, organic and free-range products. The menus, changed monthly, are odes to the seasons; and each evening, Sunday through Thursday, a different main course and dessert are featured. 

 

Among the choices are free-range poultry, superbly tender, dry-aged Karan beef, Karoo lamb, market line fish or seafood and house-cured smoked pork, all accompanied by fresh produce, some of which is from Geoffrey’s own organic garden on the Pezula estate. 

 

At times, Geoffrey’s inventive combinations are contemporary riffs on classic dishes, appropriate to the season. His aim for this menu is to simplify his preparations to focus on the natural goodness of the food. On a summer menu, for example, the rich flavors and textures of roasted duck served au jus, accompanied by a lightly-roasted, honey-sweetened peach, are contrasted by the light crunchiness of unadorned quinoa and steamed baby carrots. The balance of indulgent and austere elements is ultimately satisfying. 

 

The meal begins with a relaxed, sociable tone as a shared breadboard of different artisan varieties is served. Warm seed muffins, crisp triangles of cracker bread and crusty baguettes are among the options, along with fresh farm butter, a vegetable spread or pâté and garlicky marinated olives. Small individual salads of fresh greens and herbs are lightly dressed and add to the pleasing mix of flavors.

 

After the main course, dreamy, uncomplicated desserts continue the “Farm to Table” theme. Following roast duck, a dense blueberry and almond torte with white chocolate sorbet and passion fruit beurre noisette is scrumptious without being overly sweet. On a summer menu, berries are lavished into a parfait, accompanied by chilled strawberry consommé, and in early autumn, honey-roasted green figs complement almond panna cotta and vanilla ice cream. 

 

Superb Origin coffee, sourced from Cape Town, and dark chocolate truffles encourage lingering and help one to finish the meal on a luxurious note.

 

For wine lovers, Zachary’s award winning cellar offers a good selection of superb wines by the glass. Each menu suggests good pairings for the meal, giving guests an opportunity to sample wines without committing to a bottle. But for those wanting to indulge, the sommelier gladly makes suggestions.

 

When asked about the popularity of “From Farm to Table” Chef Murray says “The response has been great, very supportive of the farmers. On top of it, it really is great value for money.” The success is not surprising when you consider the superb staff, plush ambiance and excellent quality on all counts are all included in the experience for only R175.