Earlier this year, Tsogo Sun hosted an astounding 11 course ‘Christmas in July’ feast for a group of food influencers. MK was lucky enough to score an invitation to the foodie spectacle. Now, Christmas is almost upon us, and we have the inside scoop on what to eat from Tsogo Sun’s menus, this holiday season.
By Roxy Greeff
‘Tsogo Sun is proud to have some of the country’s most talented, skilled and just plain fascinating chefs in its kitchen brigades,’ says Priya Naidoo, General Manager, Group Communications for Tsogo Sun. ‘The eleven chefs who presented signature dishes from their respective restaurants’ festive season menus, represent the finest talent within the group, and the diversity of offerings within our restaurant brands.’
Without further ado, onto the food!
JOBURG
Back ‘O The Moon at Gold Reef City
Chef Vaughn Assam’s Exotic mushroom ravioli with chunky Napolitana or basil pesto
San at Sandton Sun
Chef Garth Shnier’s Festive smoked mushroom potage
Aarya at SunSquare Montecasino
Chef Deena Naidoo’s Spicy seafood hotpot: Prawn, mussel, calamari and salmon in a rich tomato, chilli, garlic, and herb sauce
Lucé at Southern Sun Hyde Park
Chef Gareth Jordaan’s Sous vide chicken supreme, creamed goats cheese, putnesca stuffing, crispy leek and a sour cherry
Punchinello’s at Southern Sun Montecasino
Chef Jade Sullaphen’s Cured fillet of beef and gammon served with mushroom duxelle puree, a red cherry filled with cream cheese, water chestnut crumble and balsamic beetroot
Jenda at Montecasino
Chef Kenneth Ngubane’s Pan-fried rack of lamb served with citrus-glazed baby carrots, pea puree and fondant potatoes, napped with rich rosemary jus
DURBAN
Lingela at Southern Sun Elangeni & Maharani
Chef Shaun Munro’s home-cured beetroot-infused salmon gravalax
The Grill Jichana at Southern Sun Elangeni & Maharani
Chef Clinton Bonhomme’s Surfing Santa’s board
Sugar Beach at the Beverly Hills
Chef Tony Kocke’s Midlands duck breast with a cinnamon-infused red cabbage dumpling, parsnip mousse, Morello cherry compote, and a natural duck jus
CAPE TOWN
Southern Sun Cape Sun
Chef Alfred Henry’s White chocolate nougat mousse, praline, cinnamon and white chocolate cremo, Malay spiced eggnog anglaise and cherry gel
Stella at Southern Sun The Cullinan
Chef Henrico Grobbelaar’s Caramelised bananas, banana milk, banana bacon, macadamia and salted toffee ice cream
For reservation contact details go to tsogosun.com.