Chef Moses Moloi, head chef at Zioux, launched his winter menu at an exclusive media event, and had angels dancing on the guests’ taste buds. The inspiration behind the winter menu is “warm hearty dishes that go well with the cooler weathers, that are filled with vibrant colours”, says Chef Moses.
The brand-new winter menu consists of six delicious courses, each perfectly paired with a wine that will delight with every bite. A variety of different flavours and textures were explored in each dish. The menu featured the following dishes:
First course: Asparagus, coconut tiger’s milk, fresh truffle, and pumpkin seeds.
Second course: Seared Wangyu bavette, Ponzu dressing, fresh truffle, and herb salsa.
Third course: Calamari fried in Banito butter, crispy tentacles, cucumber, arbol chili stock.
Fourth course: Baby chicken, chiptole in Adobe, corn custard, coriander, and Parmesan.
Sixth course: Chocolate taco, treacle sponge, chili chocolate mousse, citrus, and naartjie sherbet.
If you are curious about what Zioux has to offer, now is a great time, as it Is fast becoming the new hotspot to be this winter. Rub shoulders with Johannesburg’s most influential, trendy, and young professionals; and to top it off, the newly launched winter menu is sure to satisfy your pallet.