Christo Pretorius, Executive Chef at The Twelve Apostles Hotel and Spa’s fine dining restaurant Azure, has introduced an indulgent new à la carte Winter Menu with a range of seafood, meat and vegetarian dishes, as well as a fresh take on his popular Tasting Menus.
Pretorius is one of the rising stars of the Western Cape’s culinary scene, and has been instrumental in securing Azure’s place on the prestigious American Express® Platinum Fine Dining Awards list for four years running. Proudly South African, he is a firm believer in sustainability and sources his ingredients locally, true to his philosophy ‘local is lekker’: ‘As chefs working today, I feel that we have an obligation to our diners to know exactly where our ingredients come from and how they are handled’.
Chef Pretorius’ original, contemporary South African cuisine features only the freshest seasonal ingredients, meticulously prepared with creative international influences. With its location next to the Atlantic Ocean, seafood is one of Azure’s specialities. As a SASSI (Southern African Sustainable Seafood Initiative) Trailblazer, Chef Pretorius and his team follow SASSI’s best practice guidelines for sustainable seafood, supporting responsible fisheries and the many local communities which rely on healthy ecosystems to provide them with their livelihoods.
Unsurprisingly, seafood plays a starring role in the Winter 2016 Menu, with the chef’s Baby Calamari Risotto starter, served with tentsuyu broth, crispy tentacles, creamed cauliflower, pickled sultanas and parmesan crumbs (R125), presenting a standout dish. Alternatively, seafood fans may opt for Cured Farmed Trout Mi-Cuit – smoked trout consommé, horseradish cream, pickled spring onion, watercress and soybeans (R130). Just a small hint of meat can be found in Hen’s Egg on Toast – soft poached egg, toasted brioche, potato and chive vichyssoise, shimeji mushrooms and smoked bacon (R110). Vegetarians meanwhile will enjoy Salt Baked Beetroot Salad with beetroot mousse, pickled golden beet, beetroot and vanilla vinaigrette, balsamic gel and citrus marinated mozzarella (R125).
The Sustainable fish of the Day presents a main course highlight; it is served with brioche crust, poached mussels, baby bok choy, braised celery, wakame and dashi broth (R225). A traditional dish of Roast Chicken Breast is accompanied by crispy chicken wing, liver parfait, salt baked celeriac, baby gem and toasted almond cream (R215); while carnivores will delight in Braised Beef Short Rib with beef tartare, confit leek, parsnip puree, baby onions and a rich bone marrow jus (R265). Sure to be a hit on the vegetarian menu is Sweet Potato Gnocchi with burnt apple puree, charred corn salad, spring onion, maple velouté and dehydrated apple crisp (R170).
The menu finishes with various sweet options, including Walk in The Forest – wild mint pudding, truffle sorbet, forest berry consommé and chocolate soil (R105); Tropical – mango mousse, milk chocolate cremeux, hazelnut sponge, kiwi sorbet and coconut whipped ganache (R95); and Strawberry Mille-Feuille with strawberry pudding, white chocolate, and strawberry sorbet (R85).
For a unique treat to be enjoyed by the whole table, guests may also order one of Azure’s three exclusive Tasting Menus: Chef Christo’s Menu (five courses, R675), or the innovative Taste of the Sea (four courses, R700) for Pescatarians, or Taste of the Earth (four courses, R460) for vegetarians.
No matter what diners choose, Christo Pretorius hopes that it will leave lasting memories: ‘I want my guests to sit in Azure and look at the breathtaking view, smell the ocean, enjoy the thoughtful service and sample some of our delicious dishes. The goal is for them to leave with amazing memories from their dining experience with us.
Directions to The Twelve Apostles Hotel and Spa
Victoria Road
Camps Bay 8005
021 437 9000
