Post Gäte, Ó’Donnchü and King opened their own exciting  concept-restaurant Exhibit Å by SŸN but shut it down due to Covid-19, however, he tells us about his grand plans with a  potential take over in Cape Town, how accidents in the kitchen can lead to bold, new creations, and why he is going global and expanding because of

The vibe for my new restaurant is going to be about ingredients! Japanese Scandinavian small plates, full of wonder and surprise, with a world-class wines and a good injection of some Japanese and Scandinavian spirits. Fresh, clean, beautiful, no-nonsense food and accessible prices for the extremely important local market as well as future international guests. ‘Covid has shown us where our bread and butter is, it’s made us think differently about what is safe to offer in South Africa as a financially viable alternative to the very top end of fine dining and made us far more innovative with our offering. We’re just in the process of completing the paperwork and an announcement will be made.

#capellilavita #savourlavita #savourwithrikku

About Chef Rikku Ó’Donnchü
aka The Viking Chef

Rikku is no stranger to culinary awards achieving Michelin and AA recognition in the UK before coming to South Africa.

 Rikku has worked in a host of prestigious venues, alongside Michelin-starred culinary savants such as Heston Blumenthal (The Fat Duck) Thomas Keller (The French Laundry) and the legendary Marco Pierre White himself.He departed his position as executive chef of Gåte at Quoin Rock Wines in 2019 after cleaning up at The World Luxury Restaurant Awards, taking away Worlds Best Chef, Worlds Best Restaurant, Best moleculer and a few more add to the list. ‘GÅTE was my baby’, ‘I built the concept, design, philosophy and the culinary offering from the ground up with a very important key member, my friend and brother in arms Warwick King, the owners believed in my vision and let me loose, look what we achieved’


This Lime and sesame custard tart recipe has near legendary status…

It’s my Nan’s recipe, and I guarantee, it beats any Michelin Star restaurant egg custard, hands down.

You’ll need…


    • Baking beads or rice for blind baking
    • 18cmTart tin with removable base
    • Sauce pan
    • Cling film
    • Grease proof paper
    • Whisk
    • Sieve
    • Spoons

#capellilavita #savourlavita #savourwithrikku

Rikku Ó’Donnchü

The Recipe



    • 225g of flour
    • 1 lime
    • Teaspoon of powered ginger
    • 150g of butter
    • 75g of caster sugar
    • 1 egg
    • 1 egg yolk
    • 1 pinch of salt


  • 9 egg yolks
  • 75g of caster sugar
  • 350ml of whipping cream
  • 150ml of lime juice
  • 20g toasted black sesame


Start; your custard tart recipe by preheating your oven to 170°C

For the pastry, rub together the flour, salt, lemon zest, powdered ginger and butter until the mixture resembles breadcrumbs then add the sugar to the mixture. Then beat together the egg yolk and whole egg and slowly add these to the mixture. Mix until the pastry forms a ball. Wrap tightly in cling film and refrigerate for two hours.

Line your tart tin with greaseproof paper and place on a baking sheet

Roll out the pastry on a lightly floured surface to 2mm in thickness. Carefully arrange the rolled pastry into the tray and use any excess pastry to push into the corners to ensure the pastry is flush with the tray. Line the inside of the pastry with thick catering grade cling film, ensuring to use enough to go over the outside of the tart shell.

Use small baking beans or better yet rice to fill the lined tart shell. Bake blind for about 10 minutes or until the pastry is starting to turn golden brown. Remove the beans or rice, and allow to cool. While cooling, turn the oven down to 130°Cso you can cook your custard tart

For the filling, bring the cream to the boil. Whisk the yolks, lime juice and sugar together then add the cream mixing constantly until mixed well. Pass the mixture through a fine sieve into a jug.

Place the pastry case in the oven then pour the custard mix right to the brim. Spread the black sesame liberally over the top then bake for 35-40 minutes or until the custard appears set but not too firm.

Remove from the oven and allow to cool to room temperature before removing from the tin.

Serve with Saki marinated strawberries!

Suggested wine paring:

This goes SO well with strawberry sorbet and a good Le Lude sparkling Rosé!

Coconut & lime whitetail ceviche

You’ll need…

  • chopping board
  • sharp filleting knife
  • grater
  • peeler
  • presentation bowl to serve
  • Serves 4

#capellilavita #savourlavita #savourwithrikku

Rikku Ó’Donnchü

The Recipe

  • 500g yellow tail fillet
  • 1 can coconut cream
  • 2 Limes
  • 12g coriander
  • 2 table spoons soy
  • 1 spring onion
  • 1 red chili
  • 5cm of cucumber
  • 2 pieces of pickled ginger
  • 4 teaspoon of salmon roe

1)Remove any bones left in the fish and cut into sashimi size pieces, grate the zest of a lime on top of the fish and cover with the soy sauce. Leave to stand on a fridge for 15 minutes.

2)Use half the tin of coconut cream and add the juice of both limes.

3)Remove the skin and seeds from the cucumber and dice into half cm cubes.

4) Finley chop chili, coriander and spring onion.

5) Build it! Remove fish from refrigerator and place in serving bowl. Top with the coconut mix and sprinkle on all remaining ingredients evenly. Allow it to come to room temperature and serve!

This recipe is a great sharing starter or great as part of a tapas style menu and SO quick and easy to make. It’s healthy and it’s fresh!

Suggest wine paring: Hazendal’s Chardonnay

For less spicy dishes like coconut-milk mussels, ceviche including this dish, I’ll go for rich Chardonnays that offer similar creamy texture, the Hazendal is a particular favorite of mine because of its delicious complexity and versatility