Event | The President Hotel


Hi foodies, before I get started with today’s post, let me tell you that I am writing this post whilst watching two World Cup matches simultaneously! Yup, I am rooting for Germany and of course I need to know what’s happening in the other match too. So, if you see tons of exclamation marks, understand why…anyway, back to business!

About two weeks ago, I was invited to try the exciting new menu at The President Hotel. This amazing taste bud experience was inspired by Executive Chef Phil Alcock’s love for sustainability as it aims to reconnect farm to fork. He keeps most of the dishes simple, but that doesn’t mean that there’s a compromise on taste! When he first introduced himself and the menu, I was so excited (and nervous, because I cooked seafood dishes that entire week and thought this might be overkill) to hear that it would be predominantly fish based and I LOVE fish (sigh, still no goal for Germany).





 I will dig straight into giving you a taste of what’s to come (haha, Shaun from the Carpe Diem blog said that):

The first dish was Thai fishcakes with delicious gyoza dipping sauce (this was nice and tangy), along with long pin chicken (a kebab) with spiced satay sauce which has a peanut oil base, so it reminded us of yummy peanut butter and lastly, a side of pickled vegetables which reminded me so much of home. Sidebar, every dish has a story behind it. This was paired with Newlands Spring Passionate Blonde craft beer.




The second dish was marinated line fish, and Chef Phil not only demonstrated how he prepares this dish, but also shared the recipe! Another sidebar, that exclamation was my excitement for the recipe, because the dish is so easy to prepare and such a spoil to the palate. So, the dish, it was marinated line fish and spiced cucumber paired with Rupert & Rothschild Baroness Nadine Chardonnay.




Lastly, for mains we had farmed cob, served with tender broccoli stems, grilled new potatoes and pea & mint velouté. All paired with Ken Forester The FMC. For something sweet, we had passion fruit and chocolate paired with Anthonji Rupert Syrah (hands up if you’re a red wine girl!).





P.S. It was halftime somewhere during this post, so I started chilling with the exclamations.


Needless to say, that I enjoyed this menu and I know that you will too! Thank you President Hotel and Chef Philip.




Until we eat again X.O. Ivy

The President Hotel:

Address: 4 Alexander Rd, Bantry Bay, Cape Town, 8001

Phone: 021 434 8111
Hours: Call to confirm restaurant times
Web: http://www.presidenthotel.co.za/
Instagram: @thepresidentct
Twitter: @thepresidentct






Save your template, and you have successfully implemented redirection on your Blogger blog.