Array of fine cuisine awaits diners at Graceland’s Blue Bayou restaurant
Diners can also look forward to a new hearty winter menu of fine dining to come
SECUNDA – The Blue Bayou Restaurant defines the meaning of fine dining.
Graceland launched their up market eatery’s new a la carte menu on Thursday, 31 January.
Executive chef, Johan van Zyl perfectly planned each dish on this new menu to treat diners to the delights of fine dining and culinary craftsmanship.
He combined local cuisine with the tastes from countries he had explored before, such as Scotland.
He elaborated on each dish at the launch, explaining to his guests (the media) the qualities of each.
Choosing which starter, main course and dessert was indeed a difficult task as everything sounded scrumptious.
The menu begins with a “To start with” section that renders an option of Cullen Skink (potato and haddock broth), smoked Chicken Tian with a tangy avocado purée, steamed venison ravioli served with a chili chakalaka or grilled Portobello mushroom, flash fried spinach and parmesan béchamel.
Guests also have the option to select starters from the Blue Bayou’s reputable buffet display.
The “To follow with” section shows an array of mouth-watering cuisines such as seared beef fillet glazed with rosemary and garlic butter served with potato and horseradish purée, twice-cooked pork belly served on a butter fried polenta square, grilled Norwegian salmon served with lemon curd and a creamy mielie rice risotto, Coq au Vin that is red wine and thyme braised chicken supreme with oyster mushrooms and fondant potato scallops, and mushroom and chickpea curry, cooked with coconut milk.
The “To finish with” section will be a delight to any sweet tooth with a choice of orange scented chocolate cheesecake that includes orange pearls, vanilla pod ice cream and summer berry coulis strawberry macaroon, steamed apple pudding served with cinnamon scented stock syrup and double cream sherry crème anglaise, or a helping from the buffet display desserts.
A local cheese board on this menu also adds a classy touch to finish off the meal.
This plate consists of local Indizi cheese, soft brie, cured blue rock, picked ginger, fresh cut fruits, roasted whole almonds and salted biscuits.
Diners can also look forward to a new hearty winter menu of fine dining to come.
