The impressive new greenhouse at Kurland Hotel provides seasonal, organic herbs and vegetables to be used in their restaurant.
Kurland Hotel near Plettenberg Bay has created an impressive greenhouse in order to provide a bounty of seasonal, organic herbs and vegetables to be used in the Kurland Restaurant, to coincide with the launch of its summer menu, 2016/2017, which has been created by Executive Chef, Leon Coetzee. The new summer menu, enhanced by the organic produce, offers an extremely cosmopolitan menu with influences of the Far East.
Comments Executive Chef and SASSI Trailblazer Ambassador, Leon Coetzee: “The organic herb and vegetable garden, coupled with the new greenhouse, helps to keep us ‘off-the-grid’ by lowering carbon emission normally created by transport and packaging etc. The fresh produce certainly enhances each and every dish and is of course healthier.”
Some of the menu highlights include – pan fried line fish with pad Thai egg noodles, confit pepper and cumin and lemon beurre blanc, Tom yum prawn curry with litchi and pineapple and steamed basmati rice, teriyaki rib eye of beef with coconut jelly, roasted carrots, sushi rice, tempura fine beans and a micro green salad and pork and root ginger dumplings with aromatic broth. Traditional favourites like our soufflé, kingklip and fillet remain on the menu due to return guests’ demand as being some of their highlights when they dine at the Kurland restaurant.
Also during summer season, the in-house child-minder takes younger guests to the organic herb and vegetable garden to educate them on the various vegetables, so they can learn a little about nutrition and what ends up on their plate. This has proven quite a success over the many years we’ve been doing it. From there she takes them to bake cupcakes etc, which they thoroughly enjoy.
