New Head Chef celebrates new beginnings with his first Easter menu #DineJoziStyle @clico_hotel

This Easter, do away with the usual bunny and egg-hunting madness and rather celebrate in style at Clico Restaurant. The Clico Restaurant, now under the leadership of its new Head Chef Marnus Scholly will, from Easter Friday, 14 April until Easter Monday, 17 April deliver, with its signature Clico flair and friendly service, a delicious Easter menu and wine pairing.

Clico Restaurant is known for its fine dining; innovative gourmet fare with an emphasis on seasonal, local and organic products. Its daily seasonal menus are adjusted according to personal dietary and allergies requirements and the food is complemented by bespoke wines and perfect service in this elegant and sophisticated restaurant.

Clico Restaurant, renowned for its excellent standards of service and cuisine is one of the TOP 100 South African Restaurants and is participating in the autumn edition of the Restaurant Week South Africa, which runs from 20 April to 30 April 2017. nique, diverse and ideal for smaller and more intimate events and conferences, fitted with the best and latest AV equipment and featuring sliding doors that open onto the garden with an outside patio area for drinks and canapés. Clico was established by Jeanette Schwegman, who wanted to cater for travel-weary and discerning guests. Poised to accommodate corporate guests as well as leisure seeking tourists, this 60-year old Cape Dutch building is an engaging mix of old and new. The name Clico was inspired by Jeanette’s passion for champagne, with her favourite being Veuve Clicquot.

Scholly, a graduate of The Chef School for Food and Wine (Dipl. in Food Preparation and Culinary arts) joined Clico in 2015 and he oversees all aspects of Clico’s food and beverage offerings.

As Head Chef, I’ve been able to evaluate our entire culinary operation and provide new opportunities for dining and celebration and have been able to create a superb Easter menu with elegant and interesting wine pairings.
Marnus Scholly | Head Chef

The Easter Menu – for both Lunch and Dinner:

First course
Green pea and ham soup
Smoked pork, Goats cheese, Dukkha spice
Rijk’s Barrel Fermented Chenin Blanc 2013
The complex nose shows upfront tropical fruit and citrus. A creamy palate is enhanced by a full mouth feel and long, crisp aftertaste

Second course
Roast chicken
Chicken roulade, Barley, Brussel sprouts and cranberry, chicken jus
Fram Robertson Chardonnay 2016
It has an aromatic bouquet. The palate is well balanced, rounded in the mouth with a white pepper note on the finish

Third course
Braised lamb shoulder
Mint gremolata, roasted carrots, Dauphinoise potatoes, Balsamic, Tomato, Rosemary jus
Buiterverwachting Cabernet Sauvignon 2013 Constantia
Offers strong berry flavours reminiscent of blackcurrant and ripe cherries. Mineral and cigar-box characters

Fourth course
Cheese board
Baked brie, Cumin Gouda, Drunken Pecorino, Goats cheese
Riesling Dry encounter 2014, Paul Cluver Elgin
The nose shows ripe green apple, fynbos honey notes with a crisp and clean palate

Fifth course
Easter eggs, phyllo basket, berries
Laborie Pineau de Laborie
The palate displays fresh mulberries, quince and cherry with subtle nuances of spice

This exciting menu will be on offer for the Easter lunch and dinner from Friday 14 April to Monday 17 April. The 5 course menu is R 600 per person and the paired wine is R 150 per person.

Reservations are essential, so please call +27 (0)11 252 3300 to book.

Visit www.clicohotel.com.

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