Duncan Welgemoed’s Africola has conceptually crossed the equator, going from South to North Africa in both cuisine and character. The South African born Executive Chef along with co-owner James Brown (MASH Designs), set out to evolve the Africola name from the happy-go-lucky shebeen into something a little sleeker and grown up, but still with the outlandish Africola signatures.
Along with the fit-out, the food has also made the shift north. Previously meat focused, the new Africola champions vegetables, with a large portion of the menu vegetarian and quite often, vegan. Duncan’s unmistakable complexity and attention to detail still remains, all driven by his love of food. Standout dishes include the roasted cauliflower, slathered in tahini and pomegranate and the Tea Sandwhich, a small but punchy dish with crispy peri-peri chicken skin, layered with fresh herbs andperi mayo, between white bread, served with a little bowl of peri drippings.
Pairing perfectly is the well curated wine list by Africola’s manager, Nikki Friedli. Constantly evolving and rarely the same week to week, there’s strong focus on minimal intervention wine. Africola, changed and evolved, but still keeps that unique quality that’s made it so well known both here and around the country.