Accompanied by the first rains of the season, Lanzerac Hotel & Spa’s new winter menu has arrived.
Indulge your taste buds this winter with an array of delectable dishes created by Lanzerac’s Executive Chef, Stephen Fraser, and his talented team of chefs. The new Manor Kitchen menu includes wholesome dishes such as smoked snoek pâté with salt hake, curried guava and mosbolletjie toast; scorched salmon with poached cucumber, aromatic lentils, charred aubergine and spiced coconut cream as well as venison Welington served with chestnut mousse, rosemary turnips, blackberry, butternut and seed granola.
Patrons with a sweet tooth are encouraged to treat themselves to one of the decadent desserts such as the Valrhona chocolate plate with a manjari souffle, nyangbo brownie gâteaux, caramelia ice cream and ivorie aero as well as a citrus meringue with orange curd, hollow meringue, pistachio mousse, candied citrus and a macaroon.
At only R450 per person guests can spoil themselves with a four-course dinner in the beautiful Manor Kitchen, that includes a scrumptious salad of exotic mushrooms made with red quinoa, mushroom pesto, goat’s cheese, soya and orange as starter. The indulgent intermediate course is a courgette, pea and prawn soup with turmeric, coconut yoghurt, edible flowers and red onion crisps. For mains, there is a choice of either cutlets of Boland lamb served with cauliflower risotto, beetroot, green olive pesto and rosemary jus, or coq au vin with leek dauphinoise, a truffle parmesan nugget, cabernet sauce and pancetta. Both options will be accompanied by a mélange of seasonal sides. A coconut pannacotta with beetroot puree, white chocolate aero, candied beets, red velvet sponge and grapefruit sorbet will serve as the perfect ending to a memorable gourmet dining experience.
For those wanting to enjoy a more laid-back dining experience, three-course lunches will be served in the Taphuis at R350 per person. On the menu are three sharing plates consisting of BBQ skaapstertjies, Caesar lettuce wedges and maple and mustard roast baby carrots. This will be followed by a main course of either glazed pork belly served with chardonnay mash, roast apple, burnt onion, pork scratchings and cabbage pickle, or Cape Malay spice and ginger beer-battered hake with basil crushed peas, sweet potato, orange aioli and golden beet atchar. For dessert, there’s Peach Melba made with grilled peach, vanilla bavarois, sable biscuit, almonds, raspberries and mint ice cream.
To book or for more information, please contact +27 (0) 21 887 1132 or firstname.lastname@example.org