Marvin Leugering
Restaurant Week is back!
It’s the time of the year, where upmarket restaurants across the country will offer their menu at reduced prices either for lunch or dinner. Seats have to be pre-booked in advance through the Restaurant Week online portal.
Geet
The word ‘Geet’ in Hindi means “melodious poem” and the cuisine echoes this sentiment.
Landing in Brooklyn with nothing more than a small suitcase and a love of food, Gita Jivan found her very first her culinary love to feed the world at large.
Geet is a family-run concern with owner Gita helped by her dad.
The menu is unique, based on the Indian philosophy of using natural seasonal flavours, enhanced by classic technique and utilizing the freshest possible ingredients. Distinguishable culinary excellence derived from over the years experience brings you delicious recipes for the appetites of today while continuing to create exciting new dishes for the future.
How to book?
This year, Geet will be part of Restaurant Week (29 September – 5 November) offering a 4 course tasting menu for only R350.
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Restaurant Week Menu:
Exquisite 4-course Indian tasting menu
Please note that the below menu is a sample menu and subject to change
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Theater Tasting Menu
Experience a symphony of flavours with this new menu. A culinary journey that celebrates the diversity and richness of Indian cuisine without compromising taste.
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Please note that the menu will be changed on a weekly basis
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NON – VEGETARIAN MENU
Wine or whisky pairing optional at extra charge
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APPETIZERS
Suitcase Indian Snacks experience
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TO START
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CHICKEN 65 (DRY)
Chicken marinated with herbs and spice a delicacy from CHETANAND and tossed in subjoin source
KAPI TAMARIND KEBAB
Madras coffee- deboned meat of your choice, smoked charcoal, and spices
TREAD LAMB CHIGAR ROLLS (LAMB ONLY)
Rogan lamb mince, excitedly rolled in phyllo pastry and deep fried
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MAIN
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BADAMI QOURMA SABZI
Seasonal garden and greens cooked in a cream almond puree
METHI MALIA BABY CORN MUSHROOM PALAK
A creamy flavor vegetable cooked in creamy spinach gravy
LAMB METHI MALIA BABY CORN MUSHROOM PALAK
A creamy flavor vegetable cooked in creamy spinach gravy
BUTTER CHICKEN
Boneless chicken cooked in butter and tomato creamy gravy
COCONUT RICE TRIO MINI NAAN
Bondi mint riata roasted papad papaya salad
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DESSERT
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Trio Malia Kulfi Carrot Halwa
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VEGETARIAN | VEGAN MENU
Wine or whisky pairing optional at extra charge
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APPETIZERS
Suitcase Indian Snacks experience
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TO START
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SOJI PALAK CHEESE POPPERS
Cheese stuffed in spinach semolina poppers lightly spiced (chef’s specialty)
POAWA POKODA (V)
Mashed rice with mix vegetable, lightly spiced and deep fried, served with coconut chutney
KHANDVI & GREENS CHAAT
Classic Gujrati Snack, Seasonal Greens Caramelized Coconut and Almonds
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MAIN
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PANEER MAKAHNI
Homemade cottage cheese in a tomatoes’ creamy gravy
BUTTERNUT KOFTA
Butternut gently spiced rolled in balls slipped in a cream almond
DHAL BHUKHRA
Old dehli style lentils cooked in a creamy buttery gravy
BUTTER CHICKEN
Boneless chicken cooked in butter and tomato creamy gravy
COCONUT RICE TRIO MINI NAAN
Bondi mint riata roasted papad papaya salad
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DESSERT
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Trio Malia Kulfi Carrot Halwa
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Exquisite 4-course Indian tasting menu – R350
