The Shortmarket Club: Springbok Carpaccio

The Shortmarket Club: Springbok Carpaccio

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Chef: The Shortmarket Club In this episode of their Masterclass series, The Shortmarket Club, Chef Wesley Randles makes a springbok carpaccio dish. Chef Wesley incorporates a special dressing thats made by the local honey bees who feed on the local flora. The springbok meat is incredibly rich without being overpowering, making this dish a must watch. About The Shortmarket Club: The Shortmarket Club, co-owned and run by chef and manager wonderduo, Wesley Randles and Simon Widdison in partnership with Luke and Sandalene Dale-Roberts. As the third establishment to join the Luke Dale-Roberts portfolio, The Shortmarket Club has been a welcome addition to Cape Town’s dining scene from the moment it opened in June 2016. Open for lunch and dinner and, in keeping with its luxe old-world feel, many of the dishes are modern interpretations of classics as only Chef Randles can do. Where most chefs use ‘seasonal’ and ‘sustainable’ as meaningless selling points, Randles fully embraces it. The restaurant works closely with local suppliers for all of their ingredients, which in turn inspire the menus.

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