It’s been a busy two months sampling the winter menus at some of our Joburg hotels’ restaurants, but someone has got to do it, and it has been simply delicious to say the least!
Whether you are looking for a light lunch on a crisp day, a high tea to tickle the taste buds, or a hearty meal on a cold evening out, our restaurants hold all the ingredients for a wonderful dining experience during the chilly winter months.
Luce, Southern Sun Hyde Park
Fresh and warming Tuscan cuisine at its finest is a key inspiration behind the new winter menu at Southern Sun Hyde Park’s Luce restaurant, which is renowned for authentic Italian cuisine fused with Japanese dishes and ocean-fresh sushi.
Starters include the likes of Melanzane Parmigiana – baked eggplant with layers of mozzarella in tomato and basil sause; and Caccuicco di pesce alla Livornese – seafood, mussel and prawns in tomato soup with chilli.
Mains include Pancia di Maiale Toscano – Tuscan pork belly served with red cabbage puree, crumbed potato and pancetta; Salmon Scottato with lobster tortellini and squid ink chardonnay butter sauce; and Lombo di Angello con crosta di pistachio – lamb loin with pistachio crust, roast pumpkin puree, gnocchi and port glaze.
And for dessert, it’s delights like Torte al Cioccolato Fondente e Frutto Della Passione – which means dark chocolate and hazelnut tart served with torrone and chocolate mocha ice-cream; and Crostata di mele – apple pie with mascarpone, cinnamon and ice cream.
The names might be a mouthful, but so are the flavours.
There are also seven new pasta dishes that are a must-try, with the pasta freshly made in-house by the chefs.
Executive Chef Grant van der Riet says, “The idea behind this Tuscan-centric new menu was to include traditional Italian items that suit the cold weather. We kept things simple, with appealing and uncomplicated plating, adding our own touches to each dish to make them interesting, fresh and flavourful.”
Level Four, 54 on Bath
This new menu has been created by Executive Chef Matthew Foxon together with his sous chefs, Lutendo Funyufunyu, Lefa Mosana, Precious Malebye, and Albin Nel. The meals on offer suit the winter weather and focus on deliciousness and comfort that excite the palate and warm the body, according to Chef Matthew.
The range of starters includes ‘Buffalo Ridge’ mozzarella with pumpkin jam, hazelnut, and black truffle; Seared ‘Yellow Fin’ tuna with coconut puree, avocado, wasabi labneh and anchovies; and Crab & line fish bisque with roasted garlic rouille, seafood tortellini.
Mains include a 200g ‘Black Angus’ fillet, osso buco, spinach puree, chard and sweet potato; Miso Cured line fish with bok choi, mushrooms, broad beans and baby leek; Pekin duck, red cabbage, Brussels sprouts, confit duck, apricot relish, and cherry jus; and Beetroot risotto with smoked mozzarella.
Desserts are rich and tantalising and include ‘Gold’ caramel mousse, sour cherries & sorbet; Dark chocolate fondant, spiced caramel, macadamia & rum ice cream; and a South African cheese platter.
This menu sure fits the bill for winter warmers!
Punchinello’s, Southern Sun Montecasino
The new Punchinello’s Food & Dreams menu is a wealth of tastes of the Mediterranean.
Starters include Tuscan heirloom tomato tart with basil emulsion and shaved pecorino; Beef carpaccio with beetroot falafel; Celery and parsley stuffed calamari; and Shredded lamb kataifi with smoked bacon relish. Soups include Roasted tomato and cream with an olive and feta fritter; and Mediterranean chicken broth and dumplings.
The mains include the Chef’s signature dish of Braised short-rib with Guinness infused jus; Grilled salmon trout and Sardinian artichoke pasta; and Pan-fried sole with potato fondant and apple puree. The pasta and risotto offering includes Piemontese tomato & olive stuffed agnolotti; Pumpkin and pea risotto; and Punchinello’s classic veal and mushroom fettucine – a house speciality.
The irresistible dessert selection includes Venetian chocolate mousse; Milk and honey chamomile panna cotta; Berry mousse creation; Jesters tiramisu brulee surprise; and Dark chocolate fondant with pistachio and orange ice cream.
Created by Kieran Conway, Tsogo Sun Hotel’s Group Development Chef, the menu celebrates the restaurant’s fusion of Venetian style and Mediterranean cuisine, delivering a delectable variety of dishes bursting with rich and exotic flavours.
Atrium, InterContinental Johannesburg Sandton Towers
In an effort to provide hearty and warming meals to satisfy every palate and appetite, Executive Chef Phistos ‘Shimmy’ Shimanyana Sello’s winter menu is one that entices international guests to try local cuisine, and celebrates South African flavours.
The new menu includes a range of salads, including Duck salad with confit duck leg, pomogranate and orange; soups; pastas; and other main dishes like Lamb rack with roast garlic mash and pearl onion; Springbok shank with butternut confit and cranberry reduction; Sea bass with beetroot mash and young vegetables; and a selection of premium aged steaks, served with marrow bone and onion rings.
The not-to-be-missed sumptuous desserts include Chocolate fondant; Lemon cheese cake with Italian meringue, berry salad; Fresh cut fruit salad; Local cheese platter; and Apple and pineapple coppi with warm crème Anglaise.
High tea at The Palazzo, Montecasino
Grand and glamorous tea times are taking centre stage at The Palazzo Montecasino hotel with a delectable new Winter High Tea menu.
Palazzo’s fabulous world-class high tea menus are refreshed according to changing seasons, tastes and trends, and served indoors or on the hotel deck, perfectly positioned to soak in the beautiful garden views.
The new Winter High Tea menu features sweet temptations like Mexican spiced chocolate panna cotta with capsicum compote, Lemon mint meringue choux, Cherry and dark chocolate mousse, Peanut butter crunch milk chocolate tart with banana jelly, Apple crumble cupcake, custard tart, sweet and savoury scones, and macarons. The savoury selection includes Minted halloumi and tomato pesto on toasted tramezzini, Roast beef and wholegrain blackberry mustard pretzels, Smoked salmon and truffle ricotta on beetroot roll, sandwiches, quiches and cocktail pies, and Moroccan vegetable pie. All accompanied by flavourful, freshly brewed teas and coffee. The Palazzo Winter High Tea is available until 31 August at R285 per person.
So if you are feeling hungry after reading this, be sure to make a booking at one, or all these restaurants, and go try out these menus for yourself. You certainly won’t be disappointed.