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Intrinsic to the thrill of Basalt’s fine dining experience is the consistently changing and seasonal tasting menus. A menu doesn’t run longer than six or seven weeks. For winter Diack is playing around with an Indian culinary theme, putting a luxurious spin to Indian food that is often slotted in the fast-food category or presented in a monotonous way. Here he’s experimented with flavours, spices and texture for a menu that brims with colour, technique, aroma and warmth in the chilly season.
“The dishes I have enjoyed doing include the beautiful Brightside duck. It’s a masala-rubbed duck breast in a sugar and salt cure infused with Indian flavours such as coriander seeds, dried bay leaf and dried chillies. It comes with a beautiful tamarin jus. For me that’s taking my fine dining technique which is based on French cooking and adding a depth of flavour with Indian spices. My main drive over the menu is none of the dishes are overly hot. They’re beautifully layered with flavour and champion food that we know and love from Indian cuisine with a refined take. We have an amazing chilli bite amuse-bouche, for example,” said Diack.
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