Peach was the flavour of the day – Executive Chef Yoshan Naido and F& B Manager Thembu Mpofu and their team wowed us with a fun afternoon, Master Chef Style. We got to make a salmon and prawn roulade, and plate it alongside a salmon Spring Roll set upon mild curry sauce, accompanied by a salmon fish cake – we then decorated it with edible flowers.
We then tried our hand at making a Pomme William, shaping the potato mash into a pear shape, rolling it lightly in flour, beaten egg and breadcrumbs and then garnishing it with a sprig of rosemary. Where-after it was then whisked away to be baked by the Chef and superbly returned as an accompaniment on a delicious plate of Chicken Ballotine stuffed with pistachio nuts, chorizo and a medallions of chicken, smokey pork belly lardons and autumn vegetables.
If this was not enough – the Amuse Bouche, deliciously and perfectly paired wines, peaches and apricot sorbet and decadent dessert, and staying true to the theme of the day – Peaches and Cream rounded off an eventful and fun afternoon.
I have had the pleasure at eating at Quills restaurant on more than one occasion over the years, and I assure you that this delicious menu is just one of the many tricks they have up their sleeves.