Disclaimer: I used my little waterproof digital Olympus to take the pics in the restaurant as I didn't want to have my big camera on the table. I also used a setting that doesn't use flash as I didn't want to be disruptive during the meal to our table and others. Unfortunately, that meant that the pics were not too sharp. But you can at least see what we got to eat!
So we were led down to Jiko. Amanda and Jen did not come with us as the guides are not included in the dinner. It's a shame, as I feel we could learn a lot more in conversation, but I have a theory as to why they are not included: wine is served, and Disney probably does not want to worry about problems. There was a table set for ten in the middle of the restaurant, close to the kitchen. I loved the glass...
...and the ovens near the bar:
Our server greeted us with warm towels to clean our hands. Unfortunately, I don't remember his name right now and I don't have the menu. I will get the menu this weekend and add all the details! The menus were not personalized as they were in '06, but it was still a very nice touch!
The first thing was not on the menu: a chilled carrot-squash soup. It was delish!
Then came out the appetizers. Trio of dips with assorted breads and house-made naan (delish!):
Crispy "Savanna" rolls with sweet corn, bitter greens, goat cheese, and curry vinaigrette:
Tibs watt in Pannekoeke stewed beef rolled in "crepes" with peppadew-olive tapenade:
Barbecuechicken flat-bread with apple-jicama slaw,African BBQ sauce, and 4 cheeses (just that one for all ten of us!):
The chef, Mike, came out to explain all of the dishes with each course. He had a very good sense of humor with a dead-pan delivery. It was actually his last day there as he was taking a job at a restaurant in Philly to be closer to his wife's family. It was interesting to hear about his career and his funny stories!
I didn't take a picture of the wine, but the first serving was a Chenin Blanc (Graham Beck, Gamekeepers Reserve, Robertson '08) that was super! I was trying to write it down, and our server noticed and brought out a wine menu with the name marked! He also poured a little more in my glass when he was finishing the bottle!
Then came out the palate cleanser. I was expecting a sorbet, but it was some strange concoction that had a
very different taste. I didn't finish mine!
Yes, it was actually green!
Next came the main course. Mike explained that some of the items were on the menu to cater to people who don't have exotic tastes, and some were to simulate the types of spices that would be used in some areas of Africa.
The famous filet and mac 'n cheese:
Chermoula tanglewood chicken with goat cheese potatoes, preserved lemons, and harissa:
Maize-crusted Pacific halibut with vegetables of the moment and tomato-butter sauce:
This is my plate to give you an idea of how much you got; the only thing I didn't take was the mac 'n cheese as I don't like it (I know; unbelievable!):
There was a red wine (Graham Beck Gamekeepers Reserve, Robertson '07) served with the meal. Everything was fab; I especially liked the fish.
Then came dessert. Two views:
Now, there were ten of us, and only THREE of those plates for the entire table!!! My theory is that we were booked as only three groups, so that is why there were only three dessert samplers (there were only three tour gifts, too). But it did make it a bit awkward for sharing. The sweet girl sitting down our end was trying hard not to take too much as she was sharing it with the four of us. But my mom is a diabetic, so she did not have too much, and they just weren't the kind of desserts my dad likes. But boy, I would have loved to have that Pistachio creme brulee with a chocolate-layered bottom all to myself! I really loved that most of all! The lemon-white chocolate mousse with spiced blueberry coulis and vanilla tuile was OK, and the Tanzarian chocolate cheesecake with chocolate ganache, amarula sauce, and lavendar ice cream was rich and light. A dessert wine was also served with it. We sat for a while talking with others before finally heading out. It was just the BEST evening!