Interactive Chefs Table…with a touch of peach!

Peach was the flavour of the day РExecutive 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 Рwe 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 Рthe Amuse Bouche, deliciously and perfectly paired wines, peaches and apricot sorbet and decadent dessert, and staying true to the theme of the day  РPeaches 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.

www.intercontinental.com

 

 

 

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