If you love refined dining there’s no question that you will love Clico Boutique Hotel’s gorgeous new Summer Menu devised by creative Chef Marnus Scholly.

The elegant Clico Restaurant is well known for tasting menus which offer modern gourmet dishes with an emphasis on seasonal, local and organic products. Each course is complemented by delicious local boutique wines and the service- well, it's impeccable.

Despite the teeming rainfall and rather cool climate conditions, the ambiance was warm and inviting and our group was excited to be tasting summery dishes suitable for a balmy evening. We were hosted by well-known Edward Chamberlain - Bell from #DineJoziStyle

http://jozistyle.joburg/dinejozistyle/

The first course: chilled Cucumber Soup with salmon, fennel and lemon, accompanied by the dazzling Steenberg MCC- a festival on its own. The prettiness of the dish is delightful and more importantly. It tastes as good as it looks- chilled soups are under-rated and in my opinion, provide a wonderful start if you’re having six courses.

The second course- Pork belly with parsnip, mustard, apple and citrus Jus with a lovely crisp Mulderbosch Sauvignon Blanc- delectable and very tasty.

Third course- this was my favourite- Asparagus and barley with artichoke crème, pea, cucumber and mint- just elegant, fresh tastes that burst in your mouth. The Fram Chardonnay was surprising (I don’t usually like chardonnay- this one is unoaked) and absolutely fabulous. Definitely one to go on the wine shopping list.

The fourth course: Quail- confit- with mushroom ravioli, beetroot, goat cheese and port sauce. After the simplicity of the asparagus and barley, this was a ‘wow’ dish with strong flavours and a bold rouge to go with it- The Affair Pinot Noir. Perfect.

Photo: courtesy of Edward Chamberlain - Bell

Lamb lovers were not to be disappointed with the braised lamb that stole centre stage in the fifth course- wrapped in caul fat and nestled next to butternut, onion, courgette and aged balsamic and enhanced by a Beaumont Pinotage 2014- which obviously was a good year.

Photo: courtesy of Edward Chamberlain - Bell

The finale- the sixth and final course, which I missed, due to time constraints, is a light and summery dessert: Lavender and blue berries with burnt butter and sage ice cream and a cinnamon soil- it just looks exquisite and I believe it tastes divine...

This experience is definitely for one who enjoys the art and skill of food preparation, the joy of conversation and the gourmand's pleasure of wine tasting.

Would I return, seeing as I missed my dessert? But of course!

 http://clicohotel.com/clico-restaurant/

Views: 116

Add a Comment

You need to be a member of neofundi to add comments!

Join neofundi


Follow us on twitter  

 

© 2018   Created by neofundi.   Powered by

Badges  |  Report an Issue  |  Terms of Service