You used to have to drive for an hour from Cape Town to taste Chef John van Zyl’s cooking, but there’s a whole new take on the Melting Pot experience now at Time Out Market Cape Town. Here, Chef John van Zyl turns his focus to the Cape’s bountiful seafood while drawing plenty of inspiration from his own travels abroad. That’ll mean anything from a Peruvian mixed seafood ceviche with sweet potato crisps, through to Fried Squid & Fried Fish Tacos.
THE MELTING POT SEAFOOD MENU
Linefish Sashimi R140 (Fermented black bean dressing, coconut, mint)
Peruvian Mixed Seafood ceviche R145 (Butternut purée, tortilla chips)
Beetroot-cured Salmon R140 (Mint & dill yoghurt dressing, dill pickled cucumber)
Chargrilled Octopus R135 (Cauliflower purée, bacon shrimp XO dressing)
Fried Fish Tacos R120 (Smoked potato aioli, tartar sauce, house pickles, shredded lettuce)
Fried Squid Sandwich R120 (Chilli paste, dashi aioli, shredded lettuce)
Shrimp Mac & Cheese R120 (Cajun-spiced shrimp, parmesan herb crumb)
Fried Squid & Black Risotto R135 (Squid ink & chorizo risotto, parsley emulsion)
West Coast Mussels R135 (Toasted sourdough, crisp fennel salad)
Thai Steamed Fish R135 (Coriander & ginger Kingklip, fragrant herb & rice noodle salad)
Saldanha Bay Oysters R30 (R35 with Cape Malay or Vietnamese dressing)
Coconut & Thai Lime Panna Cotta R75 (Pineapple salsa, pineapple & ginger granita)