Review: South African themed Pop-Up Restaurant dinner

10 April

We kicked off the 2017 Pop-Up restaurant dinners this year on Friday, 7 April, with a South-African inspired theme.

The first Pop-Up restaurant event was planned and hosted by a group of Professional Cookery students as part of the Event Management module.

This practical session requires the students to plan and execute an event as part of their course content; providing them with the practical experience of the intricate event concepts; from menu planning, inviting guests, service on the event and working in teams.


It might be said that chefs are generous, with food, but this was an understatement when it came to the meal.

Although slightly controversial, the Reindeer shanks were mistaken for “lamb shanks” and it still went down a treat.


Mini Curry Bunny Chow with homemade Mango Achar and toasted Coconut flakes

Palette cleanser
Mampoer Sorbet

Main Course
Braised Baby Springbok shank, Pumpkin puree, Dauphinoise Potatoes, Sweet Potato Amarula mash

Deconstructed Milk Tart

FotorCreated2The South-African inspired flavours were executed well and the evening was pleasant and overall a success.

Congratulations to everyone who participated in making the evening so special.

For more pictures of the event, please visit the Official Capital Hotel School Facebook page.



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