The first and ONLY seafood restaurant in South Africa with a CBD incorporated menu
The dust has finally settled on the decriminalisation of marijuana for private use, a ruling passed in 2017. The decision sparked a great many conversations among conservative citizens and liberals alike, which has resulted in a chipping away of the stigma about cannabis, so much so that earlier this year, Cannabidiol (CBD) products were legalised.
Since May, we have seen an insurgence of products made from the hemp extract. Consumers can now enjoy the homeopathic benefits of dagga without having to smoke a joint or hit a bong. This miracle plant has proven to be a powerful pain reliever, and is effective in treating anxiety, depression, digestive difficulties, insomnia, hypotension and cancer-related symptoms. Studies have shown that CBD treatment, prescribe to people who have Schizophrenia, Asperger's, and other hyperactivity syndromes, reported less aggravated episodes.
We've been sitting on a powerful elixir without knowing it, because we've painted all cannabis plants with the same psychedelic brush.
No more. Bloubergstrand-based Blowfish Restaurant made history in August, by giving South Africa it's first cannabis infused menu. Now you can have what they call CANNAfornia rolls and CANNAfornia poke bowls.
My lifelong friend, and fellow food blogger, Owona, and I decided to treat ourselves. It was the highlight of my year.
Like me, Owona appreciates that a memorable dining experiences isn't just decided by the food - it is a culmination of a welcoming and comfortable atmosphere, hospitable staff, an unspoiled setting and perfectly paired libations. So we are pleased when a bottle of Pierre Jourdan Cuvee Belle Rose arrives with Rebecca, as the sun is setting across the bay.
Our gracious waitress has suggested the sparkling wine because she knows that we are here for one thing and one thing only, CBD sushi. Before returning to the kitchen to put our order in with the chefs, she explains that our meal will consist of salmon and prawn filled california rolls, complemented with a lick of cream cheese and topped with avocado. The sushi roll is accompanied by a strawberry mayo infused with the contemporary twist.
The poke bowl, like most, will have sushi rice laced with a sweet chilli and caviar mayo that has a hint of cannabis oil. Salmon, edamame beans, pickled ginger, strawberries, cucumber and avocado will finish the dish.
My best friend and I are salivating by the time Rebecca leaves us. We give our flutes of MCC the attention we cannot wait to pamper our Japanese dinner with.
When our food arrives, I fumble through a few photographs while my dinner date is already separating her chopsticks and removing the splinters. We dig in.
I immerse a bold dollop of wasabi into my soy sauce and Owona appears to feel the effects. "That's a lot of wasabi Inga. That is a LOT of wasabi," she warns. While I certainly appreciate her concern, the building burn that peaks as an unbearable, almost inescapable sting throughout my nasal cavity is an addictive feeling.
The fresh fish is incredibly succulent and melts away with the sticky rice of the california rolls. The strawberry mayo is sweet, but provides the perfect contrast to the spicy wasabi and soy sauce paste I've mixed for myself.
In between launching disks of prawn and salmon rolls into our mouths, Owona and I are picking from the poke bowl.
Edemame resembles the humble green bean but tastes closer to an unripe butter bean. The sharpness of the dense vegetable works with the crunchy pickled ginger, crisp julienne cucumber, smooth avocado and sweet salmon. The sprinkles of sesame seeds add to the textural diversity of the dish, but I am struggling to incorporate the strawberries so I eat them separately.
Full disclosure, I am no stranger to marijuana and cannabis-related products. When Owona and I entered Blowfish, I was expecting to eat something that had the unmistakable earthy taste of weed. There is a slight bitterness to it, that you can pick up even in heavily flavoured edibles. Our sushi only hints at it, which is ideal for any diner who hasn't had any CBD products, and a godsend for people familiar with the pungent plant.
Stuffed with sushi, I am ready to roll myself home and into bed. My astute companion has other plans. As Rebecca is clearing our plates, she asks us if we have space for dessert and Owona decides we'll share the Persian cheesecake.
At first glance, a thick biscuit base lays the foundation for a dense baked cheesecake, topped with roasted pistachio praline and candied phyllo pastry. Though it is a modest slice, it looks incredibly heavy. I approach it apprehensively with my spoon, and it glides through effortlessly.
It is clear that my initial prediction was incorrect. The base is gooey and delicious, while the filling is lighter than I anticipated. Most of the sweetness of the dessert comes from the aromatic nuts, seasoned by a harmony of complementing Middle Eastern spices. Rosewater is such a dominating flavour if not used with respect. The kitchen have been moderate in infusing it with the accompanying ice cream.
This has been a surprising finish to what would've still been a marvellous dinner. Owona and I cannot contain ourselves as we shower the bar staff, restaurant manager and waitresses with praise on our exit.
---
Now that the holiday season has begun, you have more time to spending eating and being merry with family and friends.
Treat yourself to the sweet treats The Granary Cafe at Silo Hotel has to offer. I'm also writing about my pick of the best restaurants to enjoy a traditional Sunday lunch with the family.
Comments