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Zachary’s, Knysna, South Africa

Geoffrey Murray at Zachary’s

A gourmand’s dream and one of the top restaurants in South Africa • A heady blend of contemporary African influences, uniquely regional touches and a truly global menu • Modern ethnic cuisine with eye-catching presentations • Expect adventurous cultural combos like Wild Knysna sesame oyster fritters with pickled forest mushrooms or House smoked organic duck breast with sweet potato rosti, blueberries and verjuice • A ‘don’t miss’ is the local Foie Gras – grilled with organic chocolate pumpernickle, preserved plums and roast organic shallots • The Executive Chef, Geoffrey Murray, is an ardent organic food enthusiast. He grows most of the vegetables and herbs in an organic vegetable garden on the resort • The wine cellar offers more than 600 fine wines, some of which are limited edition handcrafted wines

Beddington, Amsterdam

Jean Beddington at Beddington

One of Amsterdam’s most beloved and lauded chefs/owners, creates her magic nightly in a beautifully austere setting that is always packed with devoted diners. • The cuisine is best described as daringly innovative and distinctly personal • The Chef’s French-based cuisine includes strong influences from her years in Japan, her English roots, and everything else that she has experienced • The décor is smart and sleekly modern in a two-tone palette – black and white – that lets the food take centre stage • A short menu of three or four courses changes each day • Divine offerings may include starter of Gillardeau oysters on granite of cucumber, spring onion and Japanese ginger with bean sprout & wakame salad, main course of slow-roasted Baambrugs pork belly with cavolo nero, sage sauce and mushroom & black pudding beignet • The artistic presentation


The Address - No3  

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