Last week I was privileged to experience a chef’s table lunch at the recently opened Table Seven, a private dining venue housed in the trendy new Salt Orchard Precinct in Salt River. It was a lunch to remember. After years of experience working in various kitchens all over the world, husband and wife team Luke and Katie Wonnacott decided to open their own place, and so Table Seven was born. A multi-purpose venue with a gorgeous open plan kitchen where diners can see the chefs in action. This space is also ideal for cooking demonstrations.
I first encountered Luke’s exciting cooking at the Saldanha Experience in July where he catered the Long table dinner on Friday night a the Blue Bay Lodge. I was blown away. Innovative and inspired flavours cooked really well without any frills. He likes to serve most of the courses family style to the table, and I love this generous and casual way of eating. Luke will be preparing about another delicious feast at the next Saldanha Experience on the 19 & 20 October 2018. Find all the details here. All the events can be enjoyed separately vs taking the full 3 event package with accommodation.
Table Seven is a creative space that features furniture, art and crockery sourced from artisans across Africa. Its a beautiful blank canvas for bespoke events and catering functions.
Our lunch with serioulsy delicious wines supplied by Publik wine and gin & tonics served up by local gin distillery Hope on Hopkins looked like this:
A lightly smoked Luderitz oyster with watercress pesto, seaweed granita & oyster jelly set the tone for the feast. The bread course left everyone gasping with joy and saying they would be happy to just leave it at that. Wood fired baguette served alongside olives with orange, rosemary, chilli & fennel, chorizo piperade and sublime duck rillette red with pickled beetroot, almonds & cranberries. Pure heaven.
The next course was Luke’s grilled octopus with sauce vierge, which is the most delicious octopus I’ve ever eaten. He seems to be somewhat of a master at cooking it. This along with burrata, compressed nectarine, Parma ham, a lavender vinaigrette & basil, just screamed out summer on the plate.
A small dish of butternut, goats cheese & sun-dried tomato ravioli with salsa verde and pickled waterblommetjies was inspired.
The main course of saffron and orange glazed lamb shoulder was meltingly delicious served with braised carrots and artichokes. Accompanied with whole roasted cauliflower with nori, cashew nut, caper and sultana beurre noisette was sublime.
Blueberry tart and hot out the oven madeleines were the sweet endings to an outstanding meal that will linger for a long time. Exquisite flavour combinations and textural elements throughout, I can’t wait for Table Seven to put on a pop-up.
Available for private dining & events, they will open in the day offering a dish of the day lunch and few deli items.
The Salt Orchard, Unit C5, Corner of Briar and Yew Street, Salt River
Table Seven are available for: event catering, private cheffing, chefs table, private cooking classes, chefs demos and cooking classes & wedding catering
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