Serves 4
An unexpected and refreshing combination perfect for Summer!
PERFECT PAIRING – Delaire Graff Summercourt Chardonnay
30ml granadilla fruit vinegar or malt vinegar
100ml sunflower oil
200g fresh granadilla pulp
20g brown sugar
Seasoning
Place vinegar, pulp and brown sugar in blender
While whisking slowly add in oil
Emulsify until all ingredients are combined
2 egg yolks
3ml white wine vinegar
10g Dijon mustard
200ml basil oil
Handful of fresh basil leaves
Place eggs, mustard, basil and vinegar in a blender.
While blending on a low speed pour in oil to emulsify
Continue emulsifying till desired thickness.
1 whole sweet melon
Using a melon baller, hollow out 32 spheres of melon and refrigerate. Alternatively, just
cut nice, even pieces.
32 cleaned, deveined, prawns.
Cook once ready to serve. Sauté off prawns in a medium heat pan with butter, oil and salt. Cook the prawns on either side until just cooked.
(You want the meat to go from opaque to just white.)
For serving, wash and tear up some cos lettuce. Arrange on 4 plates. Cook your prawns. Arrange the melon on the leaves along with the prawns. Finish off with blobs of basil mayo, avo and some thinly sliced radish. Shake granadilla dressing well and sprinkle over the salads.
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660 m² two-level, four-bedroom architectural masterpiece with infinity pool and private chef.
Stay between 1 April and 15 December 2024 at Delaire Graff Estate and Ellerman House and enjoy exclusive art-focused benefits.
Contemporary Japanese cuisine imbued with creative flair by renowned Head Chef Virgil Kahn.
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Discover the perfect venues at Delaire Graff in which to host your special event.
The menu at Hōseki features an extensive array of a la carte dining options, as well as an four-course lunch Omakase tasting experience – meaning “I leave the details up to you” – or an eight-course dinner Omakase tasting menu, with optional wine pairings curated by the restaurant’s experienced sommelier.
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We are located approximately 50 minutes from Cape Town International Airport.
