Olwethu-Thando Klaas

Review of Gjelina

For how casual and indulgent the rustic restaurant...

For how casual and indulgent the rustic restaurant seems, it boasts cult-favourite dishes and precision with every fragrant mouthful.

I began my foodie journey, with the charcuterie of Anchovy & Burrata Toasts, Pepperonata, Capers & Sherry ($15).

Firstly, I m still not 100% sure I know what an anchovy is but every time I taste one, I don t like it.

It turns out that all it takes, is a dexterity of flavor and texture, to get me raving about the briny goodness of anchovies.

The charcuterie choice, seems overwhelming flavor-wise, but there is a fascinating mouth-feel to the fresh dish a play between the particularly creamy (light Burrata cheese) & crispy (crostini), as well as sweet (Pepperonata) and salty (Anchovy).

Apparently brunch is the best meal at Gjelina, but I came to the restaurant for a perfectly timed dinner at sunset.

The main event I cant help but commend myself for choosing, was the Crispy Muscovy Duck Confit, matched with Braised Cabbage, as well as Chicory, Panache Striped Fig, and a Sherry Vinaigrette ($28).

I ve had duck confit before, but never has it been made with such care as to be perfectly moist & tender within, and maintain a crispy skin on the outside. This succulent duck confit, falling off the bone, is a testament to Chef Travis Lett s tasty skill.