Every time Dish Food and Social release a new menu, I get the urge to shovel their very eatable eats into my mouth … with a very big spoon. A small spade would also do. It’s not easy you know, stopping myself from running into the kitchen and scoffing the glorious goodies gleaming in tray after tray, waiting to be waited up to the Bill Flynn VIP Room.
And when Head Chef Joseph Sibanda starts prepping for dinner in the late afternoon, and the richly seasoned aromas waft into the office, thoughts of fresh produce drifting towards stoves and pots and pans to be pan fried, sauteed, roasted, grilled, baked and slow-cooked, has me almost falling out of my chair.
Here’s just a little taste of what Dish can rustle up for you for a standing function in either the Bill Flynn VIP Room (up to 70 people) or the Sidedish Theatre Bistro (up to 120 people): CLICK HERE
Excuse me, I think I smell something cooking in the kitchen …
Mike de Beer
Theatre on the Bay
021 438 3301 ext 11
Weber Smoked Salmon Board
Artisanal Local Cheeseboard
Cape Inspired Frivolity Tray