"We came, we saw, we parked. Now we're ready for the eats"

I love food, and I love secrets. Put them together and you have me more interested than a cat in front of a fish bowl wider than it's head.

By pure accident I came across a group called @thesecreteats on Twitter. Read their timeline and was excited.

These guys plan dinner events at secret locations with a secret chef. The venue is literally only revealed to you on the morning, along with the dress code and password. How intriguing!

Saturday morning we received our email informing us that dinner was to be held in Arts on Main in Johannesburg. With Missy Pie juggling 3 devices trying to get the correct devices we raced to our destination. Driving through Johannesburg at night time is not the safest (especially when you take the wrong route) but the town is so pretty at night, that it makes you realise that your city is a much bigger place than you realise.

The venue was Arts on Main - an arts market by day and our dinner venue by night. It was fun to eat dinner in a venue that nobody else gets to experience at night.

Our chef was Nikki Gibb (formerly the Westcliff Hotel) & our menu for the night was:

Starter: Asian cured salmon, micro salmon, ginger dust and lemon-grass spheres

Main: Pinotage-marinated ostrich mignon, sweet potato mash and raspberry jus

Dessert: White chocolate wasabi mousse with sake soaked lychees

Starter and mains were paired with a delicious wine and a shooter was served with the dessert

We sat opposite a very interesting couple; a fashion editor of Grazia magazine and her trader boyfriend. We had some good laughs and very interesting conversation, which turned to travel as usual. I am an avid traveller and every time I have a conversation with people and listen to where they have been and want to go to, it makes me so eager to go on my next travel adventure!

This is 1 adventure I am glad I took part in, I would have always wondered what I was missing out on. There were a few little touches that I would have elaborated on/done differently though.

• No canapes were served while we were milling about upstairs drinking our awesome cocktails (served in a Consol jar - very cool)

• For the price we paid I would have ensured that a sorbet was served in between meals to cleanse the palate as our meals were all different and for the caliber of the chef we had - a palate cleanser would have been nice. I was at a wedding once where a tiny dish (like the dishes you pour soy sauce into at a Japanese restaurant) with 3 little balls of sorbet no bigger than a marble was served. It was just enough !
• Dessert was left untouched by a few guests. The wasabi taste was overpowering
• They did not serve coffee and cheese to end the meal off ( for me coffee/tea is always a must)

Overall, I think it was a great experience and I am glad I did it. I hope they listen to their feedback, because this event could be even better with a few improvements here and there.