DEKAT DIGITAL 2019 - 2020

Elements of nature
The current menu, Elements of Nature, represents Wu Xing and the five elements of nature: wood (ki), fire (hi), earth
(tsuchi), metal (kin) and water (mizu).
It includes a selection of tantalising amuse bouche – miniature taste explosions and bite-sized works of art –
followed by a prelude of first courses and choice of three mains.
It’s hard to pick a favourite from this cornucopia of carefully thought-out courses, which are all designed to work in
harmony with each other.
Mont Blanc combines shavings of rich foie gras with the earthy flavours of compressed tender leeks and a light and
refreshing citrus confit. Under the Veil is a composition of baby langoustine, white peach and hibiscus. Oysters &
Pearls consists of wild oysters with a velouté, creamy tapioca pearls and a decadent spoonful of salty Sturgeon
d’Aquitaine caviar. By the Great Oak was motivated by Dartnall’s truffle-hunting expedition with a professional
truffle hunter just outside La Morra in Piedmont, and is a creation of airy potato soufflé balls, a wild mushroom
ragout and black truffle shavings.
The Ohmi Wagyu beef course was inspired by a trip to Singapore. The beef – diners can choose
either South African Purdon Angus Wagyu beef or imported Ohmi Wagyu at a surcharge – is
accompanied by melt-in-the-mouth braised tongue and caramelised sweetbreads. It truly brings on
an outpouring of superlatives: delicious, decadent, divine.
“To see Chef Tetsuya Wakuda of Waku Ghin working was mesmerising,” Dartnall says. “His knife
skills are meticulous and tasting his Japanese Ohmi Wagyu with wasabi and citrus soy was one
of those unforgettable culinary moments that will stay with me. With Wagyu beef easily ranking in
the top five noble ingredients to be experienced alongside truffles and foie gras, I just had to bring
this unforgettable taste sensation to Mosaic for our guests to enjoy. With minimal preparation, this
is one of those ultimate encounters where the ingredient must speak for itself and where the ego of the chef should
play second fiddle and let nature’s language of umami, of simultaneous simplicity and complexity, shine through.”
This course is paired with Grangehurst Cabernet Sauvignon/Merlot 2003, Chateau de Fesles La Chapelle Vieilles
Vignes 2015 or Emperor Pu-Erh (TWG tea).
Desserts are mini artworks too, and include a light and refreshing deconstructed pavlova or the superb Orchidaceae,
made with Tahitian vanilla, orchid extract and tonka beans from South America.
Mosaic is famous for its bread and butter selection – it serves a different one with each course and the breads are
made daily by a team of artisan bakers. Think pink peppercorn hibiscus loaf with olive oil cream; a mushroom,
caramelised onion and thyme roll with wild mushroom truffle butter; mini mosbolletjies with a dunker (a delicious
aged Parmesan cheese sauce) or Mosaic’s signature anchovy butter with tuiles.
It is also renowned for its cheese trolley and diners can opt for this (it includes Époisses de Bourgogne, reputedly
Napoleon’s favourite cheese) or the 36-month-matured Charles Arnaud Comté.
The crockery is also part of the culinary journey, and this is reflected in exquisite tableware, with specific plates –
many hand-painted and made to order – selected for each course.
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