There were surprising mouthfuls, like the steamed Asian rice flour sponge that sat like a sushi roll in a bamboo steamer.
Perched on bar stools at the counter, we embarked on Coco Safar's two-hour-longIt was a fine-dining dessert bar"dinner" and the two leading roles were played by Spanish executive pastry chef— whose impressive pedigree includes working with cheffing giants like Ferran Adria and Heston Blumenthal — and top South African mixologist Siavash Behaein, better known as Marshall.
It was soft, light and fluffy, and filled with peanut butter ice cream. The two ladies alongside me couldn't contain their excitement, capturing everything on their phones, their commentary dissecting each detail of the dishes and the cocktails.Behind us in the restaurant we could hear the chatter of diners enjoying tapas . Others sat outside at the patisserie savouring pastries and very good coffee.
Coco Safar's cosmopolitan tapas menu features delights like crisp potato millefeuille and miso-grilled aubergine.There was the whirr of the coffee machines in the coffee and rooibos tea bar, the irresistible aroma wafting through the air.
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