Explore a world of flavours – Be a food critic and win
Celebrate the cultural melting pot of Cape Town this winter with delicious fusion dishes and hot competition at the V&A Waterfront.
From 1 June until 31 August, more than 25 restaurants who are participating in the Master of the Trade Routes culinary challenge, will create fusion dishes inspired by the vibrant and diverse flavours representing South Africa’s roots from Dutch to Chinese, Indian to Italian, Portuguese to Malay and French to British.
Members of the public will be asked to score their meals, using criteria such as value for money, innovative creative flair and use of seasonal ingredients. When the votes are counted in August, the restaurant with the most popular dish will win the People’s Choice Award.
Enjoy dishes such as Willoughby & Co’s ‘The Bomb’ fusion maki roll combining tempura prawn, chilli seared tuna and avocado, Signal Restaurant’s bobotie spiced springbok loin with roasted parsnip, almond crumble and curried lentil jus, Quay 4’s Cape Malay curry with crayfish tail, prawns and mussels with homemade peach blatjang and roti’s, Dash Restaurant’s pan seared duck breast on a spiced Elgin pear puree or The Grand’s seafood fusion pasta, among many more mouth-watering options.
During the competition, selected food bloggers from Cape Town will review the dishes and choose their Top 8 restaurants, which will become finalists in the running for the title of the Master of the Trade Routes.
Customers who order the fusion dishes, priced at special winter rates, will stand a chance to win meal vouchers from all participating restaurants at the V&A Waterfront as well as tickets to an exclusive gala event in August aboard the SA Aghulas II, where the Master of the Trade Routes will be crowned.
“Capetonians can indulge their love for good food, celebrate our heritage and still enjoy an affordable night out at the V&A Waterfront, which is so much a part of the lives of all who live here,” said Chantelle Cole, V&A Waterfront’s executive manager of marketing.