A peek into the signature menu

Doppio Zero, a halaal pizza and pasta franchise with 30 or more locations, has introduced a distinctive Signature Menu that showcases the creativity of their chefs and owners beyond the standard offerings. Located in Florida Road, this particular store is one of only two such stores in the chain.

Upon arrival, we were greeted by owner Muhammed, who shared his enthusiasm for food and his family's dining habits before the arrival of their children. His wife and he used to dine out frequently, but life with kids changed that. Chef Tahier Davis then proceeded to walk us through the menu, which boasts a fusion feel and is expected to evolve seasonally.

Our tasting journey began with three starters. The spicy corn riblets, cooked in a chili-citrus aioli with grated parmesan and fresh lime, were particularly well-received. Following that, we sampled a beef bao bun with sesame slaw, jalapenos, and Japanese aioli, complemented by a roasted garlic dipping sauce. Lastly, we indulged in a garden harvest salad featuring poached pear, walnuts, pomegranate seeds, feta, and crisp greens—a salad that truly stood out.

For the mains, the menu offered a variety of options, including lamb arayas, beef sliders, a signature prawn roll, tandoori chicken with woodfired dough, spicy brisket pizza, and cajun lemon pasta. Both Ingrid and I found the coconut and lime kingklip (R290) and the fire butter fillet (R290) to be exceptional. The fire butter fillet, cooked to perfection, came with a bed of parmesan mash, chimichurri, and a delightful "fire-butter" sauce.

Desserts were equally impressive, with three options presented. We attempted all three, enjoying the Karak French toast infused with cardamom, the velvet nest—a chocolate mousse layered with sea salt, burnt butter ice cream, and crisp pecan tuile, and a slice of pistachio tres leches cake, a Spanish-inspired three milks cake. The latter was particularly comforting, and I couldn't resist finishing the remainder for breakfast the following day.