While the décor team is hard at work finalising the finer details for The Restaurant @ The Nek, Dylan and his team are busy with the development of the set-to-impress menu. “We’ll be serving modern South African cuisine with definite influences from my travels abroad. There will be a good mix of seafood, vegetarian, vegan and meat courses and I’m determined to use only the best and most seasonal produce I can source”, he says.
Diners can expect bold flavour marriages but always a grounded approach to cuisine and often some interesting South African twists – some of the signatures that have already made it onto the launch menu include the likes of Mozambique Langoustines with amasi, kimchi and smoked trout roe and Rare Karan Beef Sirloin seasoned with Rooikrans Coal Oil and fermented chillies. “My cooking style is very natural, seasonal and ingredient driven. I like to use modern techniques and plating styles but never let that be the focus of the dish, it’s all about the flavour and product quality”, explains Dylan.
Dylan’s humble demeanour belies a serious commitment to excellence and pushing boundaries in his repertoire. His new role as a kingpin and fine dining expert is an exciting move for the Harbour House Group and certainly one that will be welcomed by the city’s community of committed foodies.
Likewise, with Cape Town on the global map as one of the most exciting culinary destinations out there, The Restaurant @ The Nek looks set to become an essential must do on any visiting diner’s list – and Dylan and the team are ready and waiting to make a lasting impression.