A rich and rewarding celebration of cultures,––experience cuisine and companionship at this theatre of food in the middle of the bustling Cape Town CBD.
Expect an unforgettable, one-of-a-kind, authentic African dining experience. One can’t help but get swept up in the excitement with tall Mali Puppets, live tribal dancing and singing to the rhythmic beating of djembe drums.
Head chef during the day, Mavis Nongongo believes the secret magic behind the cuisine at GOLD Restaurant is that the wonderfully aromatic flavours are enhanced (and not hidden) by the herbs and spices used. Contrary to popular western perceptions of a predominantly meat-based diet, authentic African cooking consists of organically produced whole grains, beans, fresh fruit and vegetables. These dishes epitomize a culture of healthy eating.
Try something different, try a tasty cultural immersion with DINE4SIX.
Zanzibar Tomato Soup (V) - There is a delicious zing in this soup which is flavored with the spices from the Island of Zanzibar.
South African Corn Bread Pots (V) - Individually served in clay pots.
Gluten free option – Cassava toast
Zambian Kondolo Balls (V) - A delicious snack prepared with sweet potato, cheese and ground spices, rolled in sesame seeds
Etheopian Iab (V) - This traditional dip is made from cottage cheese, yogurt and fresh herbs and is delicious with all the finger foods
￼Moroccan Lamb Phylo Cigar (V) - A typical street food found in the Souks – pastry wrapped around delicately spiced lamb mince. Usually fried, ours are baked as a healthier option and sprinkled with gold dust
Kenyan Irio Patties (V) - This traditional tasty dish of the Kikuyu people of Kenya combines two African staples, pap (maize meal) and spinach
South African Fish Cakes with apple and mint raita - Fishcakes, (fondly called “frikkadels” in South Africa), are a family favourite. These are made with smoked snoek and have an Indian spin, with chopped coriander and served with a tangy Indian relish
Congo Chicken - Free Range chicken breasts prepared with a tropical fusion of mango, lime, ginger and parsley
Zanzibar Vegetable Pilau (V) - One of the Island’s traditional meal, layered rice prepared with fresh spices and seasonal vegetables
Namibian Venison Pot
A rich stew prepared with organic venison (springbok – that could not outrun our chef!)
Tanzanian Mchica W’nazi (V) - Spinach (morog or moroggo), as well as many other edible leaves, is eaten widely all over Africa in a variety of ways. This a typical East African meal with the addition of coconut and ground nuts
Nigerian Corn and Beans (V) - In South Africa we would call this Samp and Beans but in this Nigerian dish the samp is replaced with fresh corn which is then cooked with onions, tomatoes and beans.
Cape Malay Karamonk Biscuit - Crisp and spicy Malay biscuits are traditionally flavoured – as tradition dictates – with cardamom and orange zest
Cape Malay Boeber - This luscious, comforting milk pudding is prepared with sago, vermicelli, sultanas and roasted almonds, and flavoured with cardamom, cinnamon and vanilla
A unique Pan-African restaurant in the heart of Cape Town, offering a set 14-Course Cape Malay and African menu that will ‘transport you and your guests from Table Mountain to Timbuktu.’ This award-winning culinary experience is accompanied by unique interactive traditional entertainment.