Sorrento Restaurant |
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| While Sorrento may not seem a particularly exotic destination, the flavours flying behind the burners at the Sorrento Restaurant certainly are. Kenyan chef Johnson Njuguna offers a plethora of dishes that meld the exotic with the familiar. The dukkah-crusted trevally fillet on chervil mash with salad greens and lemon aioli is just one example of a dish that features his deft touch, while the rack of lamb marinated with garlic, basil and rosemary served on roasted root vegetables with juniper berry sauce is sure to delight those wanting something a little more traditional. Chef: Johnson of Kenya |