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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. The new summer menu was created by Chef Leon Coetzee and is enhanced by the organic produce, offering a cosmopolitan menu with influences of the Far East.

Says 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.[/vc_column_text][/vc_column][/vc_row]