New menu brings East African flavours to the North Coast

East African dishes stole the show at Simbithi Eco Estate’s Fig Tree restaurant last week.

The restaurant put on a lavish spread for foodies to taste at a relaxed relaunch of their menu.

While the menu showcases a wide variety of the usual suspects, often with the chef’s own twist to them, the addition of African inspired dishes was an unexpected pleasure.

The menu also includes new signatures dishes like senior sous chef Louis Lesch’s crispy sweet eisbein and Asian glazed beef short rib, both served with home-made sauerkraut, the menu looked to be a sure offering for the estate’s residents and visitors alike.

Particularly impressive was the melt-in-your-mouth lamb, a dish designed by senior sous chef Godfrey Kinyanjui, who hails from the Kenya, with another strong contender for best dish being an old favourite, the Chicken Tikka Burger, served with their signature onion rings and shoestring fries.

Simbithi Eco-Estate’s spokesperson Jodi Chetty said the restaurant refreshed its menu seasonally.

“[The menu] was inspired by the diversity of our Simbithi community: a careful blend of our beloved classics with the addition of a few, new dishes we hope will be added to the favourites list.”