Norfolk’s TATU sizzles with Valentines’ dishes

The hotter the love the better, they say, and especially in the 21st century. So how about some chilli?

Since as far back as I can remember, chocolate has always been the aphrodisiac of choice. Chocolate in soup, chocolate in roses, chocolate in popcorn, popcorn in chocolate, and the list goes on.

With the dawn of 2012 however, Chef Hubert des Marais of Fairmont The Norfolk decided to step things up…

In his exclusive line of fresh Valentine dishes, Hubert starts you off with chilli sprinkled prawn, lightly grilled and slightly soaked up in sugarcane juice.

The chilli stings and the juicy bits soothe, and your palate opens up for the next serving of mouth watering starters…

1: DESSERT peppered strawberry meringue – vanilla bean whipped cream and passion fruit

2: Scottish oyster – wasabi, ginger, chilli and lime

5: Sugar cane skewered prawn – Red bullet aioli

6: Skirt Steak with garlic potatoes, broccoli and kachumbari

(Pictures by TAHIR KARMALI).

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