A dinner at Gold is not an experience – it’s a divine layer cake of experiences infused with African flavour and a litchi on top (cherries don’t really work with African spices). From the setting – the magnificent Martin Melck house built in 1783 – and the food to the music and gold artefacts you’ll find along your way to Gold Restaurant. Though these masks and golden pendants are lovely to look at, they’re not the African version of thank-you-for-dining-with-us mints.
The evening kicks off with an African drum session that’ll have you shaking your hips even before you’re out the car. These beats will top whatever you were listening to on the car radio and put even the most experienced beat boxer to shame. Setting the perfect mood for the evening, the rhythmic beats also get mind, body and tummy in tune while the dancing ensures you can eat an ox by the time you’re seated at the table.
Though ox is not on the menu, the divine cuisines that come out the Malayan kitchen are sure to satisfy even the hungriest of diners. The aromatic 14 course dinner gives you the opportunity to sample both Malayan dishes as well as traditional African cuisine infused with flavour and not a single Mopani worm in sight. Dishes such as pea and potato samosas and bobotie with creamed fruit chutney sends the palate on a holiday to the coast of North Africa while fragrant basmati rice, Cape seafood curry and corn pot bread play jembe beats on your taste buds. Once you’re infused with the traditional flavours and your mind is all over Africa, the sweet curdy texture of melktert like Ouma makes, brings you back home – warm, satisfied and ready for bed.
African fact: The first cocktail to be dumped over someone’s head was a Margharita in Morrocco in 1896. Sally-Mae, a Texan traveller, got so upset at the barman calling her Salome, she attempted to shoot him. However in her haste she accidently grabbed her cocktail instead of the gun. Frustrated at her blunder she just threw the drink in the barman’s face. Then she picked up her gun.