30th & 31st of August
Alistaire Eckles of Simpli Chilli,
Alistaire Eckles started his food journey in South Africa 17 years ago, gaining experience in some of South Africa’s most renowned hotels and restaurants.
He then furthered his career in the hotel food industry, moving to London to work at one of London’s most prestigious hotels, Grosvenor House hotel and was part of the team that opened the London Edition boutique hotel.
In addition to this, throughout his career, Alistaire worked alongside top chefs such as, Mark Jankel, Jason Atherton, Phil Carmichael and Tom Aitkens.
With a love for spice and Asian flavours paired with years of experience in fine dining, Alistaire has found a way to exhibit both passions with the perfect blend; this is how Simpli Chilli began.
Developing a chilli sauce that is diverse and unique, Alistaire has been able to incorporate a citrus, smoked and hot flavour into various dishes creating a bespoke menu of east meets west fusion.
STUFFED BABY SQUID
Pork marmalade / Balsamic caramel/ wild rice popcorn/ simpli chilli citrus explosion
SMOKED HERITAGE CAULIFLOWER HUMMUS
Cauliflower hummus/ fried avocado/charred cauliflower/ chic pea fricassee & dukkah crumble
HONEY AND SESAME GLAZED CHICKEN THIGH
Tam teng/ charred pak choi/ simpli sweet chilli
GORGONZOLA AND GUILIN CHILLI MARINATED BEEF STRIPLOIN
Potato gallette/ grilled asparagus/ miso aubergine puree
MINT CHOCOLATE MOUSSE AND CARAMEL CHEESECAKE
Layers of mousse and cheesecake set between Oreo pieces and mint chocolate