19th World Congress on Disaster & Emergency Medicine
Networking Events
Welcome Reception and Official Opening of the Exhibit Hall
Tuesday 21 April 2015
17:30 - 19:30

Congress Dinner at Gold Restaurant
Thursday 23 April 2015
19:30 - 22:00
Limited Capacity, Ticketed Event


Discover GOLD in Cape Town. From the moment you walk through the glass doors into the aged brick interior, with its ancient doors, wooden beams and iron pillars, you will feel the heartbeat of a unique African restaurant in Cape Town. GOLD Restaurant will take you on a taste safari from Cape Malay to African cuisine – from Cape Town to Timbuktu with its set 14 course menu served at your table.


Start your safari here …

South African tomato soup served with Masala spiced bread twists
(There is a delicious zing in this South African tomato soup that is flavoured with pounded green chillies, garlic and ginger. Enjoy with the Masala breads)

Zambian kandolo balls with sesame seeds
(Sweet potato is grown in most gardens in Africa as both the root and the leaves are eaten. Our sweet potato is prepared with ground spices then rolled in sesame seeds)

Ugandan bean pies
(Sugar beans are a common crop in the highlands of Uganda and is one of the crops supported by Farm Africa who assist mainly women farmers to obtain higher yields and linking them to markets)

Cape Malay Ostrich & Lamb Bobotie
(South Africa’s unofficial – and much loved – national dish is a Cape Malay creation of spiced minced meat baked with a sovoury custard topping)
Vegetarian substitute – Lentil Bobotie

South African chutney
(“Blatjang” or chutney is the pride of Cape Malay cuisine – a mixture of chopped dried fruits and vinegar. We mix ours with creme fraiche to make it the ideal dipping sauce for the bobotie and kebabs)

Algerian Beef kofta kebabs 
(The word “kofta” comes from the Persian word for “mashed”. This is another dish that has travelled across the Mediterranean Ocean and is now found all over North Africa)
Vegetarian substitute – Cape Malay Pea & Potato Samoosas

South African smoked fish frikkadels with apple & mint raita

(Fishcakes - fondly called “frikkadels” in South Africa- are a family favourite. Smoked snoek is used for these frikkadels and they are served with a deliciously refreshing apple and mint relish)
Vegetarian substitute – Kenyan Iro Patties

Discover our mains …

Ghanaian Groundnut Chicken
(Chicken groundnut stew is, in various forms, common all over West Africa. Our organic chicken thighs are prepared with roasted ground nuts, spices and tomato)
Vegetarian substitute – Ghanaian vegetable curry
Peanut Allergy substitute – Kenyan Coconut Curry

African Creamy pap with grilled Corn
(Maize, a staple food of most of the Black African clans is ground fine, and cooked into pap – porridge – with a variety of consistencies. Here it is creamy and roasted corn is added)

Congolese Spinach
(The leaves of many vegetables are eaten all over Africa in  many different ways and you can sometimes tell where someone is from by the way that they prepare their morog, or wild greens.  In Congo they are prepared with tomato and green and yellow peppers)

Cape Malay roti
(Cape Malay crispy flat breads are designed so that curry lovers can break off pieces and scoop up the meat and sauce)
Gluten-free substitute – cassava bread

Zanzibar Carrots with star anise 
(Often served as a main course on a bed of maize meal, these fragrant sweet carrots add a golden splash of colour to any feast)

End your safari with …

Cape Malay Boeber
(This luscious, comforting Cape Malay milk pudding is prepared with sago, vermicelli, sultanas and roasted almonds and is flavoured with cardamom, cinnamon and vanilla)

Gogo’s Karamonk buiscuit
(Grandmother’s crisp and spicy Malay biscuits that are traditionally flavoured with cardamom and orange zest)