Like all other parts of the human body, taste buds must be exercised regularly to ensure appetites stay healthy. Give your buds a stellar workout with today’s Groupon: a 3-course à la carte dinner and 2 glasses of house wine for two people for R210 at Wodka Restaurant and Bar.
Grasping a little piece of New York in the Docklands Hotel, the sleek, cosmopolitan interior of the Wodka restaurant is the perfect setting for an extravagant, fusion-inspired dining experience. Commanded by head-honcho, Chef Jeffery, the industrial yet chic bistro holds a kitchen more aptly termed an artistic playground for food. Boasting an open action Tepanyaki-style kitchen, guests are invited to sit around and watch masterful chefs create delicious starters, spin sugar works like expert weavers while interacting with them to stealthily snip some of their creative juices. Fact is, with their ingredients being fresher than a summer breeze, dishes sent out are guaranteed to be nothing short of culinary mastery.
Select your three courses off the inspired menu and delight your taste buds with mouthfuls of magic. A wide variety of choice awaits you, including dishes like the Tom Yum Beef Carpaccio comprised of spicy beef carpaccio, Zulu sushi and wasabi mayonnaise; or the Pumpkin Pavioli a delectable dish of roasted pumpkin, honeyed cream, toasted pumpkin seeds and micro red kohirabi. For mains, try Wodka’s signature olive crusted line fish with roasted root vegetables and saffron potatoes; or the signature forest mushroom risotto made up of wild forest mushrooms, flaked parmesan and herb salad. With your sweet tooth now asking for some saccharine-satisfaction, scroll down the menu and choose one of the pastry delights while the jazzy musical stylings delicately dance Waltzes around your ears.
Food Fact: Dessert, a restaurant concealed from people who didn’t know someone who knew someone who knew someone else who knew its location, was reportedly one of the best restaurants in South America. One of its famous dishes included a dish called “dolly flambé” which consisted of a chilli and lime marinated steak which was served on a fiery mushroom risotto.