At Ouzeri, Chef Nic Charalambous pays tribute to his Cypriot and Greek heritage, crafting a menu infused with family recipes and traditional flavours reimagined through a modern lens. This season, inspired by his recent travels to the Mediterranean Islands, the chef introduces a symphony of new dishes.
Seasonal Highlights: Diverse and Authentic Flavours
- Anari Dumplings & Grilled Horta: A nod to the traditional diets of Cyprus and Greece, these dishes spotlight an array of unique pulses, grains, and greens.
- Tirokafteri: A perfect blend of contemporary and authentic Cypriot-Greek cooking.
Crafting Connections: Local Ingredients, Global Inspirations
Chef Charalambous emphasises the importance of connecting the origin of each dish to Cape Town’s vibrant identity. The new summer menu at Ouzeri celebrates this ethos:
- Apaki: A Cretan speciality, the pork loin is cured, smoked with mountain herbs, and cooked over wild rosemary, collaborating with local artisans and producers like Richard Bosman.
- Beef Tartare & Skordosxithia: Central Greece meets South Africa with local steak and a twist on traditional skordalia using walnuts.
- Gamopilafo: A Cretan wedding dish reimagined with Western Cape lamb, mutton, and Cream of the Crop’s cultured butter.
A Seafood Spectacular
For seafood lovers, Ouzeri presents a new tuna dish inspired by the aromas of Serifos, with briskly charred fish and a unique sauce of fennel, cucumber, and Ouzeri’s in-house fennel flower vinegar.
[RELATE POST: LOOK INSIDE OUZERI]
