Full steam ahead on our food journey
Mist At Gillitts Station is now open. had been watching a beautiful old station building that had fallen into rack and ruin slowly being brought back to life, brought back to tell the story of the food of South Africa and the continent beyond.
Food writer Ingrid Shevlin and I had been eagerly anticipating a journey through the diverse culinary landscape of South Africa and beyond. An old, abandoned station building, once a symbol of decay, was being transformed into a gastronomic haven, showcasing the rich tapestry of African cuisine. The restaurant, Mist, promised to honor ancient grains, indigenous ingredients, and traditional cooking methods, with every course telling a story.
After overcoming several obstacles, such as securing a liquor license, Mist finally opened its doors. The Glass Guy, Ingrid, and I were invited to one of the restaurant's dry runs, where we were treated to an unforgettable culinary experience. The restaurant's space was beautifully restored, featuring floor-to-ceiling glass verandahs, dramatic lighting, and an intimate atmosphere.
We embarked on a journey through the continent, with five distinct tasting menus to choose from, each representing a different African country. The Glass Guy ventured into Cameroon, while Ingrid and I explored Morocco. The Glass Guy began his journey with a cocktail, while I opted for a more traditional Scotch. Our first courses featured Moroccan triple cheese briquats and hummus with pomegranate molasses, followed by a Cameroon taro root soup with a delicate beet gel and candied taro root. The Glass Guy's bunny symphony, a mutton curry with a twist, impressed us all.
For our main courses, we enjoyed a flamed Norwegian salmon fillet with leeks, pea puree, and beurre blanc, as well as a fillet mignon with peppercorn sauce and potato sticks. The Moroccan table reveled in a quail tagine with couscous and dried fruits, while I was intrigued by the Glass Guy's Homestead Reverie, a chicken dish cooked to perfection with a creamy broth and steamed bread.
For dessert, the Banana Puff Puff with salted caramel was a hit, though a bit heavy on the caramel. The Moroccan's Baghrir, a spongy pancake stuffed with roasted tree-nut and black pepper mouse, finished off the meal on a high note. Our final course was a delightful couscous pudding paired with a milk tart anglaise, amafu ashisiwe, and caramel sauce.
As we savored this culinary journey, we eagerly anticipated many more delicious adventures to come, and wished the restaurant, Mist, every success on its new path.
Written by urgent.news from IOL's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
