The Shortmarket Club in Cape Town, South Africa is a top restaurant innovating classic dishes with modern ideas. In this episode Chef Wesley Randles makes a springbok carpaccio. Chef Wesley incorporates a special dressing thats made by the local honey bees who feed on the local flora. The springbok meat is incredibly rich without being overpowering. Witness Chef Wesley expertly assembling the dish to ensure all the flavours come together to complement one another.