Advertisement

The Wellesley

Humble Roots

From Zimbabwe to S/Y The Wellesley: Chef Bradley Van Rooyen Tells His Story

Red snapper ceviche with mango, pineapple, avocado and a light citrus vinaigrette, served on a green shiso leaf and topped with sprouting mixed peas and garlic chive sprouts

Humble Roots

From Zimbabwe to S/Y The Wellesley: Chef Bradley Van Rooyen Tells His Story

Advertisement
Advertisement