Photo: Nigel Sibanda
From the succulent stout-braised beef short rib to a truly South African take on the classic baked Alaska (a baked Serengeti), Aurelia’s restaurant at Emperors Palace on the East Rand is set to become the area’s new hotspot for authentic, contemporary African cuisine.
Located in the stunning five-star Peermont D’oreale Grande hotel at Emperors Palace, conveniently situated next to OR Tambo International Airport, Aurelia’s offers a world-class fine-dining experience in a warm and welcoming atmosphere.
And with Chef Andre Bezuidenhout now at the helm as chef de cuisine, patrons can look forward to an exciting new range of inspired dishes.
“The new menu takes traditional African cuisine to a new level, where we’ve built on the signature dishes everyone knows and loves to offer something that’s more unique and exciting,” says Bezuidenhout during a break from the kitchen.
Chef Andre Bezuidenhout. Picture: Nigel Sibanda
“Instead of simply incorporating existing food trends from around the world, we wanted to pay tribute to African flavours and set the trends people want to see in South Africa, and the new menu achieves this.”
Bezuidenhout, who recently joined Aurelia’s, discovered his love of food as a boy, cooking in his father’s kitchen.
Armed with a diploma from the internationally accredited HTA School of Culinary Art, Bezuidenhout cut his teeth as senior sous chef at The Bull Run in Sandton, executive sous chef at The Palazzo Monte, executive chef at Emerald Casino and executive chef at the Inanda Polo Club.
Along with a mouthwatering stout-braised beef short rib that falls apart at the slightest touch, foodies can expect new takes on old classics, like salt and pepper pork belly with crispy crackling, cooked to perfection and confit peri-peri duck and parmesan-infused samp simmered in coconut cream.
Photo: Nigel Sibanda
For seafood lovers, the “under the ocean” vichyssoise, served with smoked mussel tortellini, beetroot brulée, dried lemon cells and rocket dust, is a dish not to be missed.
Bezuidenhout and his team have also added a delightfully modern twist to a range of traditional side dishes, including a confit garlic custard guaranteed to have anyone ordering seconds, putu pap with maas dressing and a Zimbabwean-inspired pumpkin maize puree.
Despite the modern influence evident in the new menu, Aurelia’s still offers old classics like steak Diane, using the 700g prime rib, which is flambéed at your table and served with traditional sides.
Photo: Nigel Sibanda
Make sure you leave room for dessert, because you’re not going to want to miss out on trying the signature baked Serengeti, with an orange marshmallow centre in place of the traditional meringue.
Bezuidenhout’s take on classic South African desserts will also leave you salivating.
Those with a sweet tooth can also look forward to malva pudding served with Amarula ice cream, milk tart truffles with a biscuit soil base and cinnamon meringue.
The restaurant also has a lunch menu.
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