We chose the Menu JAN, a six-course
tasting menu with traditional elements from
his South African heritage like Bobotie,
Melk tart, and delicately sweet Koeksisters.
The Seabass served with Carrot and Rooibos
broth was a special moment for me, probably
because I was raised on the tea since a child.
The flavors were just so utterly perfect I had
to stop and take some time to process their
distinctive tastes.
Beyond the dinner itself, the evening was
truly memorable and reflected the creative
flair of a genius from beginning to end. Each
element was a well thought out part of the
culinary journey and the waiters and staff
knew how to make the experience come alive.
50 ILHA
YOUR RELATIONSHIP WITH FOOD
IS VERY THREE DIMENSIONAL
WITH EVERY SENSE CONSIDERED
AND A PALPABLE JOY IN THE
DINING EXPERIENCE. CAN YOU
TAKE US THROUGH THE CREATIVE
PROCESS BEHIND RESTAURANT
JAN?
My image of JAN was an intimate space
with clean lines. To achieve the right
ambiance was very important to me, and
to achieve that I had to be mindful of
every aspect from the wall colour to the
glassware. I knew from the start that I
wanted to subtly infuse my South African
roots into the menu.