Menu study

Question 1

Warm burrata

Answer 1

Spiced tomato sauce, chickpea, confit garlic, artichoke, Chermoula toasted baguette.

Question 2

Citrus & herb poached prawns

Answer 2

Plot market greens, avocado, mangos, toasted coconut, HOB curry vanilla dressing.

Question 3

West coast salad

Answer 3

Hemp crusted albacore tuna, soba noodle, foraged vegetables, seaweed miso orange dressing, bonito, sweet soy reduction.

Question 4

Vegetarian suya

Answer 4

Grilled broccolini, beetroot, coleslaw, charred lemon vinaigrette, cilantro, roasted peanut.

Question 5

Berber’s spiced sweet plantain

Answer 5

Bacon jam, candied jalapeño, pickled onion, shito aioli.

Question 6

Beef suya

Answer 6

Spicy Nigerian beef skewer, beetroot vegetable noodles, coleslaw, charred lemon vinaigrette, cilantro, roasted peanut.

Question 7

Jerk chicken

Answer 7

Jolof rice, plantain, candied jalapeño and coleslaw, charred lemon vinaigrette.

Question 8

Confit duck leg

Answer 8

Confit garlic mashed potato’s, broccolini, baby carrots, star anise, cinnamon and red wine poached pear, red wine jus.

Question 9

Mushroom risotto

Answer 9

Pine mushrooms, chanterelles, lobster mushrooms, shaved Parmesan cheese.

Question 10

Sous-vide pine mushroom

Answer 10

Ghanian style spinach and egusi stew, fried plantain, shimeji mushrooms.

Question 11

Sooke trout

Answer 11

Ghanian style spinach and whisk stew, fried plantain, shimeji mushrooms.

Question 12

Pork belly sandwich

Answer 12

Harissa aioli, HOB cafe slaw, candied jalapeño, pickled onions, artisan greens.

Question 13

Braised short ribs

Answer 13

Spicy habanero and peanut soup, rice ball, broccolini, beetroot noodles, roasted peanut and cilantro.

Question 14

Pb & j Paris Brest

Answer 14

Peanut butter ganache, raspberry mousse, peanut praline & coulis.