First a little background. We dropped our son off to college at UCF this trip. We stayed at AKL Concierge and we did not go into any Parks. We spent this day moving him in from 9 Am until 6 PM. Made it back to AKL and showered and literally made it to Jiko's with 1 minute to spare. Now we were starving! We had not stopped or eaten anything since early that morning. Brain came back with us and this was one of the BEST meals we had. Jiko's is tied with CG and V & A as our favorite and it did not disappoint.
We had a great water view table.
We know the Chef and he came by our table to congratulate Brian and we let him choose our meal for us. He was right on with everything. We started out with an appetizer sampler. I did not see this on the menu but he arranged for us to sample 4 things. He noted our likes and dislakes and knew we were hungry. We had Duck and pork Firecracker, Crispy Cinnamon Spiced beef Roll, Lentil Pastilla and Maize Tamales, (Truffle Oil, fine herbs, Maize Pudding wrapped in Corn Husks) The sauces really made everything!
http://im1.shutterfly.com/procserv/47b3d609b3127cce8d2c8e6ec0eb0000001610
Next we shared an appetizer of Roasted Warm Octopus with Tomato-Caper Salsa and Pea Shoot Salad. It was very good. I don't care for Calamari and told Chef Nick that but he said octopus when cooked correctly will have the texture and consistency of Filet mignon. He was right! It was good and the sauce it came with was excellent as was the Pea Shoot Salad.
As for the wine, I don't care for whites so I mentioned this to Nick and he suggested 2 reds. I tried the Kanu, Stellenbosch '00 Merlot but it was a little too complex for the main entree I was having. I also tried the Fairview "Primo" Paarl '01 Pintotage and it was perfect for my entree. My DH also had this wine and he agreed that it was just right.
I will continue this in a reply:
We had a great water view table.
We know the Chef and he came by our table to congratulate Brian and we let him choose our meal for us. He was right on with everything. We started out with an appetizer sampler. I did not see this on the menu but he arranged for us to sample 4 things. He noted our likes and dislakes and knew we were hungry. We had Duck and pork Firecracker, Crispy Cinnamon Spiced beef Roll, Lentil Pastilla and Maize Tamales, (Truffle Oil, fine herbs, Maize Pudding wrapped in Corn Husks) The sauces really made everything!
http://im1.shutterfly.com/procserv/47b3d609b3127cce8d2c8e6ec0eb0000001610
Next we shared an appetizer of Roasted Warm Octopus with Tomato-Caper Salsa and Pea Shoot Salad. It was very good. I don't care for Calamari and told Chef Nick that but he said octopus when cooked correctly will have the texture and consistency of Filet mignon. He was right! It was good and the sauce it came with was excellent as was the Pea Shoot Salad.
As for the wine, I don't care for whites so I mentioned this to Nick and he suggested 2 reds. I tried the Kanu, Stellenbosch '00 Merlot but it was a little too complex for the main entree I was having. I also tried the Fairview "Primo" Paarl '01 Pintotage and it was perfect for my entree. My DH also had this wine and he agreed that it was just right.
I will continue this in a reply: