Culinary Experiences In May At Kurland Hotel

As part of Kurland Hotel’s food and beverage culinary journey during 2011 created by Head Chef, Leon Coetzee, the month of May brings further opportunities for guests to dine at the Hotel whilst learning more about the art of food and wine pairing.

• On 4 May, Leon will present his first 6 course Chef’s Table of the month at a cost of R300 per person. The signature menu presented on this evening will be highlights such as squid ink ravioli of Scottish fresh water salmon, olive tapenade, mango salsa and a beetroot and basil foam, a carpaccio of west coast lobster, confit potato lemon sorbet, caviar and a pineapple and sage vinaigrette, lamb rack lollypops, glazed monk fish with caramelised endives and to complete this decadent culinary journey, an organic passion fruit and banana panna cotta.
  
• 8 May – Mother’s Day – a 3 course menu at R250pp awaits Mothers who deserve to be pampered in Kurland’s exemplary style. Menu options include a starter of carpaccio of fresh artichokes with a white balsamic reduction and a wild rocket and sundried tomato salad or saffron and pea risotto with parmesan shavings and fresh pea shoots. For mains, lemon oil poached Norwegian salmon with marinated chicory and a dill cucumber salad and to present a further option, aged grain fed organic beef and shitaki mushrooms with ricotta and pumpkin ravioli and a creamy parmesan sauce. Two options are available for the grand finale - gratenated pear with butterscotch sauce and mascarpone or chocolate fondant with vanilla ice cream. On this special day, Moms are given a cocktail on arrival.
  
• 25 May - due to increasing demand, Leon will present a second Chef’s Table this month at R300 per person consisting of Amuse bouche, gravlax with fennel flowers and a dill and saffron sauce, artichoke and cannellini bean Ravioli with sautéd bean sprouts, hazelnuts and a broisan and soya foam, glazed fillet of beef, chanterelle mushrooms and mille feuille of potato and thyme with infused truffle jus, salted cod fritters with micro herb salad and aioli sauce. Finishing with a white chocolate and marshmallow spring roll with passion fruit and mango soup. 

Guests attending the culinary evenings, up until end September 2011, can take advantage of a special overnight rate of R850 per person sharing, including Vat, breakfast, complimentary soft drinks, tea, coffee, and Café Complet, (a decadent selection of sweet and savoury treats all day long), use of the Wellness Centre facilities and gym, excluding treatments, as well as unrestricted complimentary use of the quad and mountain bikes and much more.

Advanced bookings are essential. Please contact 044 534 8082 or email reservations@kurland.co.za for further information.