TinkerBelle_325
DIS Veteran
- Joined
- Aug 21, 2001
Monday, October 3rd - Jiko
Jiko is one of my favorite restaurants at WDW. I love the atmosphere and the food is very interesting.
Our reservation was around 8:30 and we were seated at a lovely table by the window.
Place Setting
Amuse Bouche
This was quinoa salad with orange segments, cucumber and a light lemon dressing, topped with a minted yogurt drizzle.
It may not look like much, but it was delicious! So much so that I attempted to replicate it tonight
It was nutty, tangy, sweet and tart.
Cheese Plate
From left to right:
Mount Tam (Cow)
Mt Tam, Cowgirl Creamery's signature cheese, is a pasturized, smooth, creamy, elegant, triple-cream. It is made with tasty organic milk from the Straus Family Dairy in Marin County California. Mt. Tam is firm, yet buttery with a mellow, earthy flavor reminiscent of white mushrooms.
Flagship Reserve Truckle (Cow)
Reserve Truckle is made at Kurt Beecher Dammeiers flagship cheesemaking shop in Seattle, Washington. The cheese is made from pasturized cow's milk and aged for a full two years, giving it a rich, nutty flavor and creamy mouthfeel. Wrapped in cloth and aged in the open air, it has a deep complex flavor that has earned it much praise and several awards.
Woolrich Dairy Triple Cream Brie - Canada (Goat)
Woolrich Dairy Triple Cream Brie is characterized by an edible, downy white rind and an ivory-colored, buttery-soft interior. Woolrich Dairy produces a natural and authentic Brie, made with fresh goat's milk and rennet free.
Pecorino Toscano - Italy (Sheep)
Pecorino Toscano is a centuries-old D.O.C. (or name-controlled) table cheese from Tuscany. This Pecorino is sturdy and nutty with a hint of salt on the palate.
Roaring Forties - Australia (Cow)
King Island, home to the eponymous dairy, is located just south of Melbourne, Australia. On this pollution-free land, cows graze upon a variety of grasses, supplemented by the occasional meal of sea kelp washed ashore during the powerful storms known as "roaring forties". The island's cows pasteurized milk is used to make this creamy, superbly fruity, nutty blue.
We love Jiko's cheese offerings. They are diverse in texture and flavour and feature very complementary pairings.
Grilled Wild Boar Tenderloin with Mealie Pap, Chakalaka, White Truffle Oil, and Micro Cilantro
Sorry about the slightly blurry photo. This is another wonderful dish. The boar is tender and succulent. It is reminiscent of beef, with a slightly gamey edge. The mealie pap is akin to polenta and the chakalaka like ratatouille. We loved it!
Inguday Tibs in Brik, Mushroom, Spinach and Cheese in Crispy Tunisian Filo with Curry Vinaigrette and Apple
Our server recommended this item and it was quite nice. Crispy phylo pockets filled with mushrooms. spinach and cheese. The apple, curry slaw was a great accompaniment.
Flax Bread with Tandoori Butter
My absolute favorite bread and butter combination on WDW property!
Crispy Beef "Bobotie" Rolls with Cucumber Raita, Green Mango Atjar and Honey-roasted Groundnuts
Another favorite item! These rolls have the perfect level of spice and are cooled by the cucumber raita.
Sikhumbuzo's Peri Peri Chicken with Herb-crushed Potatoes, French beans, mango sambal and onion jus.
This was DMom's entree and she nearly licked the plate clean. She said it was spicy as in flavorful, rather than hot. The chicken was tender and juicy and the pairings delicious.
Seared Barbarie Duck Breast with Potato and Spinach Masala, Royal Trumpet Mushrooms, and Port Emulsion
DDad loves duck, so this item was an easy choice for him. I did try one bite and the duck was perfectly cooked.
Braised Beef Short Rib with Truffled Potato Puree, Pearl Onions, Baby Carrots and Cabernet-Tamarind Sauce
This is my favorite entree at Jiko and I find it hard to select anything else from the menu. The short rib is meltingly tender and the sauce is heavenly in it's richness. The carrots and onions add sweetness and the apple julienne a bright tartness. To me, this is the perfect entree.
Amarula Creme Brulee - Spiced chocolate bottom and white chocolate, cranberry, pistachio biscotti
"One Last Cup" - Tanzanian Chocolate and Kenya Coffee Mousse with Cinnamon Marscapone, Nutty Chocolates and "Hot Chocolate"
We shared two desserts. I love amarula and the citrus notes with the spiced chocolate created a fun play on the traditional "chocolate orange" combination.
The presentation of "One Last Cup" is so adorable! And the dessert itself is a chocolate lover's dream.