One of my absolute favourite restaurants right now - Little Havana, Umhlanga - Durban
Restaurant Review – Little Havana – Umhlanga, Durban
Chef Louise
Chef Louise
Kailash (9 Years old) and Lliam (15 Years old)
So where do you start when you have such a delicious array of tastes that your mind is boggled by the possibilities of what to nibble on, what to finish and what to sample...hmmmm...we were officially defeated by the awesome taste explosions at this gorgeous restaurant...
Arthie - Delicately cooked calamari paired with the gentle kick of a spicy chorizo really works well together. Subtle flavours that really work well and makes a really delicious change to the options normally offered as starters.
Steak tartare
Lliam,
It’s basically raw
steak, don’t get me wrong it’s a really different and extravagantly amazing
piece of raw meat, (LOL) it is for people looking for new and different
experiences.
Arthie - Now there is
an exquisite taste explosion…perfect for the adventurer soul who likes to mix
it up, spice it down and play with their own palette needs. This starter is
both fun and innovative with the choices of condiments served for your playing
pleasure. I loved it!!
Mains
Pork belly
Hmmm…where do I
start? Unassuming in appearance but explosive in taste. Succulent with the most
amazing crackling that pops in your mouth. Melt in your mouth is the only way I
can describe it, paired with a beautifully blended Apple sauce that does
wonders to your taste-buds.
Steak – Grain vs
Grass’
Lliam,
Really juicy,
succulent and well prepared plate. Perfectly set out on the plate, lovely
sauces conveniently placed to enjoy with each succulent bite, the best steak
I’ve had, juicy on theinside and grilled to perfection.
Arthie - Oh!! Now this…. I can definitely extoll the virtues
off…. Perfectly served – Rare. The taste difference between the two grain vs
grass fed, are really apparent. Who knew? The fact that as part of an Award-
winning Steak house, the Chefs, have managed to create a new experience to take
us common folks to the next levels of developing our tastes, says a lot! Served
with amazing sauces (Wine reduced with pear – really yummy), (Blue cheese sauce
needed seasoning – my personal preference) (The Peri Peri sauce as well, is
good but can do with more kick, but then again, I do like walking on the spicy
side of life J )
Duck
Lliam, I cannot explain how
delicious this meal is, each bite is filled with flavour, there was strips of
duck breast tender and juicy a burst of flavour in your mouth, after eating
this duck you’ll never go back to chicken or even beef!
Arthie - This is one dish can go wrong on so many levels, so
quickly. To say that Chef Louise has conquered the art of deliciousness with
this dish is an understatement. The flavours keep building and swirling around
to create a yummy, happy feeling that only a good, wholesome meal can. I loved
the way it fell off the bone, was succulent, well-seasoned and paired with
yummy vegetables and a delicious sauce.
Desserts
Lliam, When you take a bite
of this gorgeous meal it will leak with rich and creamy chocolate lava, and
taste the exquisite ice cream with chocolate chips, and when that aeroplane
reaches your mouth it will all combine with a melting moment of deliciousness
in your mouth.
Chocolate Volcano
Arthie - Oh wow, oh wow, oh wow!! I have no words to
describe the decadence of this most delightful chocolate explosion of note. The
chocolate was rich Belgian awesomeness!!
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