Summer-Menu-2014

Kurland Signature Summer Menu 2014

The multi-award winning Kurland Hotel in the Crags, near Plettenberg Bay on South Africa’s Garden Route has unveiled its Signature Summer 2014/2015 menu created by Executive Chef, Leon Coetzee.

Although the in house guests’ choice of culinary options can be decided upon on the day, day visitors can also now indulge in this new Signature Summer menu that will be on offer throughout the upcoming season.

This new menu consists of new dishes such as – Fresh Water Prawn and smoked salmon ravioli with wok fried vegetables and salmon caviar and a white chocolate sauce or Oven Baked Field Mushroom with mushroom mousse, asparagus and a reduction of aged balsamic. Alternatively, Buffalo Mozzarella with steamed baby beetroot, confit tomato, fresh tomato salsa and an aged balsamic reduction or Pan Fried Fillet of Beef with saffron potatoes, baby carrots, red wine baby onions and a dark truffle and foie grass jus. For something light, a Grilled Baby Kingklip with baked tomato tartlet and a watercress foam and for the finale, a Bitter Chocolate Fondant with crispy tuille, homemade vanilla pod ice cream.

Younger guests will also enjoy the new food journey with an organic emphasis from the extensive organic herb and vegetable garden.

Comments Executive Chef Leon Coetzee, “This season we really want to offer our in house guests and day visitors as much variety as possible in the Kurland Restaurant and the culinary style will be more traditional British and European, with our own Kurland twist. We believe the menu choices will complement the relaxed bistro cuisine offered at Katarina’s Kitchen + Bar and highlight the amazing produce found along the Garden Route from local suppliers.”