Experience a taste of the wild at Moyo Melrose Arch

There’s something about cold weather that strips us of all guilt when it comes to noshing.

From hearty stews to creamy soups, all sorts of freshly baked carbs and moreish meaty dishes – gym and pursuit of the perfect body suddenly take a back seat.

Now mix all your favourite winter cravings with a vibrant setting, unmatched ambience, attentive staff and an original take on African cuisine, and you’ve got moyo Melrose Arch.

Already famed for their Maputo Peri Peri Chicken, Ushaka Lamb Bunny Chow and Beef Dombolo Potjie, to name just a few items on their menu, the establishment recently launched a fantastic signature menu called Taste of the Wild.

Starters. Picture: Supplied

It’s designed to take diners on a journey through Africa with exotic game meats prepared in unique and delicious ways.

“We have specially created unique marinades for every type of game meat, ensuring tenderness and dishes packed with flavour,” explains Martin van der Walt, the executive chef at moyo Melrose Arch.

The new menu is made up of four starters and six main dishes, all created to be shared with friends, so everyone can taste all 10 dishes.

The wild new starters include Crocodile Tail Pie in rich and creamy mustard filling, or Mopane Worms served in traditional tomato gravy.

Venison chops. Picture: Supplied

“We wanted to begin the Taste of the Wild menu with some of moyo’s most popular starters that we felt had to be tasted,” adds Van der Walt.

“We designed this menu to be shared and become the centre of discussion, uniting everyone,” noted Sharlotte Naidu, co-owner of the restaurant.

For the mains, the menu comprises game meat that comes from herds that are culled in order to keep numbers down and prevent disease.

“Our meat is sourced from the best butchers and only the highest quality meat is used,” explains Van der Walt.

Guinea fowl tagine. Picture: Supplied

The main courses are all made with meats that have marinated for at least 48 hours, using African spices for warmth and depth.

Take a delicious walk on moyo’s wild side with a selection of kudu skewered and served with Moroccan beetroot, and juniper berry infused goat cheese and seasonal fruit. Or try tagines filled with either guinea fowl or eland and prepared in Harissa honey or pomegranate molasses.

The Taste of the Wild feast ends with a generous serving of double-cut venison chops and, the hero of the menu, zebra loin served with roasted pearl onions and a berry port reduction, a Wild Mess of meringue and fresh seasonal fruits.

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