The Shortmarket Club in Cape Town, South Africa is a top restaurant innovating classic dishes with modern ideas. Get behind the scenes and see how they do just that in this exclusive masterclass series.
In this episode Chef Wesley Randles makes a springbok carpaccio. 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. Witness Chef Wesley expertly assembling the dish to ensure all the flavours come together to complement one another.
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.