Nicky Gibbs, serving great food at Crofter’s Kitchen, lucky Cape Town…

Nicky Gibbs at work in her Crofter’s Kitchen

While I have not eaten at Crofter’s Kitchen, I have certainly eaten Nicky’s food when she worked as a chef in Johannesburg. In the Laura Ashley skirt and stout brown sandals suburb of horses and crafts people, Noordhoek, Nicky could not be better placed for the type of food she serves, much of it foraged, mushrooms, herbs, roots and leaves. Now that the rains have come, many plants come into bloom. Moisture brings the wild mushrooms, edible weeds, succulents and fynbos, all ready to go into Nicky’s innovative dishes. The menu is made up of what is available on the day and is served with a variety of herbal and other infusions.

Crofter’s Kitchen raw plant based starter

Crofter’s Kitchen Tasting & Tea Menu – a typical example
Herb garden, fynbos & Winter Blossom Onigiri, Tahini, mushroom soy & Lemon Grass Dressing, hibiscus and wild rosemary
Pepe Charloe Goat Cheese Bouchon with Quince 3 ways with Lavosh, seaweed, mango & Celery blossom
Mushroom Consommé with a fungo & succulent salad & yuzu, basil & sour fig
Sorbet
Buchu, lemon & black garlic infused Karoo lamb rump, sweet potato fondant, natural jus, rooibos and lemon leaf
Figs with chili & basil zabaglione, frozen Pina Fynbos Colada, Copeland Rum, Turkish Delight Pelargonium & Buchu

Crofters Kitchen Textures of Artichoke & Nasturtium

This is a true celebration of South African Hospitality as world travelled chef Nicky opens her home for an intimate food experience. Open Monday to Sunday for a maximum of 14 guests. Current cost R795.00 per person. Service charge not included.

Crofter’s Kitchen, 18 Seacottage Drive, Crofter’s Valley, Noordhoek
Bookings essential, telephone 021 000 3440 or mail info@nickygibbs.co.za
Crofter’s Kitchen is not licensed, so please take your own wines and spirits

Read more about Nicky Gibbs & Crofter’s Kitchen – CLICK HERE

 

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July 6th, 2019|Categories: Michael's Writings|Tags: , , |