| Today's Travel News |
|
|
| · June 26, 2003 · |
|
For More About
Where To Go Next |
· Smoked Warthog Carpaccio & Chocolate Chili Marinated Salmon... "Winter" Is Anything But Dull At Cape Grace's one.waterfrontNEW YORK - one.waterfront, the elegant new restaurant of South Africa's Cape Grace Hotel, voted "Best Hotel in the World" and "Best Hotel in Africa" by Conde Nast Traveler, has announced it's 2003 Winter Menu, sure to spice up the winter blahs. Renowned Executive Chef Bruce Robertson has designed his new menu in the restaurant's tradition of imaginative, modern cuisine with a distinct South African influence - reflecting the high quality and cutting-edge style of Cape Grace. This season, diners at Cape Grace can experience the cooking style he terms "fusion innovation," combining ingredients that blend African, European and Southeast Asian cultures to create a cuisine uniquely South African, that features: Caramelized Pineapple and Smoked Warthog Salad - served with roasted corn and a sweet chili dressing Chocolate and Chili Marinated Salmon Filet - served on a carpaccio of courgette with vanilla sabayon Balsamic Caramelized Duck - served with a mille-feuille of garlic creamed potato and an orange and cappuccino broth One.Banana Boat - nachtmusik ice cream on peanut custard and roasted banana Opened in August 2002, Cape Grace's one.waterfront is situated on the Victoria & Alfred Waterfront, adjacent to the international yacht marina. Robertson's cuisine is served with style in a gracious, warm atmosphere accented by earthy tones and works by local artists. The hotel and its restaurant boast a spectacular view of Cape Town's legendary Table Mountain. To reserve, contact Leading Hotels of the World at (tel)212-838-3110 or 800-223-6800, (fax)212-758-7367.one.waterfront: CAPE GRACE'S NEW RESTAURANT AND ONE OF CAPE TOWN'S FINEST Media Contact: Sophie Rutimann WEILL 212-288-1144 www.capegrace.com |
| Produced by Judi Janofsky, Rich Steck and the Golf Press Association |