Tintswalo Atlantic Introduces New Winter Menus
Renowned as one of Cape Town’s hidden culinary gems, Tintswalo Atlantic has introduced an exciting new winter menu that boasts variety and sustainability, featuring intense flavours and vibrant colours to warm winter plates.
Tintswalo Atlantic Tiger Prawns, Langoustine and Sea Trout
Image Supplied by Tinstwalo Lodges
A selection of winter menus are available, presented as 3-course lunch (R590 pp) or 5-course dinner (R830 pp) options. Reservations are welcomed from non-resident guests (subject to availability).
Tintswalo Atlantic is the ideal venue to celebrate a special occasion with breakfast, lunch or dinner in the elegant dining room, warmed by cosy fireplaces and friendly service. The open kitchen provides food theatre as guests enjoy an interactive dining experience, or in sunny weather, nothing beats a special meal enjoyed on the deck at the water’s edge, overlooking the ocean with Hout Bay in the distance.
In 2017 the restaurant entered an exciting new culinary chapter with the appointment of Guy Clark as Executive Chef, who honed his skills in Franschhoek, India, Miami and California. Sous Chef Thando Jaxa’s career is a success story too, after he had come up through the ranks, having first started in the hospitality industry as a sculler in a big Cape Town city hotel.
Presented by Executive Chef Guy Clark and Sous Chef Thando Jaxa and their kitchen team, fine dining winter courses are ample, yet not overwhelming; delicate but also earthy, with a strong focus on wild game, ocean and vegetarian produce. Sourcing local and sustainable ingredients is key to the cuisine at Tintswalo Atlantic, featuring fresh seafood and ethically sourced game and meat dishes.
Diners may kick off with a Forest biome soup of Shimeji mushrooms with Pine needle smoked venison broth and Kudu earth, followed by a starter of Hout Bay Kingklip with Sumac cream cheese and Saldanha Bay Black mussel & braised seaweed foraged on the beach outside the restaurant. Other starter options include Braaied Springbok with poached leeks and seasonal mushrooms with a touch of coffee and butternut, and for vegetarians, Charred Broccolini with Gorgonzola, celeriac, zucchini puree and kale powder.
After a refresher of Mango & basil, main course choices include Tiger prawns, Langoustine and Sea trout with onion & sauerkraut soubise, beetroot veloute with fried and sumac dusted fennel leaves; or Chimichurri Bone marrow with Shitake and grass fed Beef fillet from Napier, Raspberry jus, textures of potato, lemon yogurt and smoked broccolini; or Porcini, Oyster & Eryngi mushroom with a fried pasta sheet, Caciotta, lemon and handmade jalapeno kefir - as vegetarian option.
Desserts include Variations of Valrhona chocolate or Savoury sublime of Goats cheese custard with caramelized ginger, crispy Skattie, raspberry soil and braised winter berries to end on a high note.
TINTSWALO ATLANTIC RESTAURANT BOOKINGS (subject to availability)
Tel 021 201 0025 or email reception@atlantic.tintswalo.com
http://tintswalo.com/atlantic/
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About Tintswalo Lodges
Tintswalo Lodges is an exquisite collection of family-owned and run properties situated in unique locations within South Africa. Perched on a pebbled beach at the foot of the Table Mountain National Park, directly overlooking the Atlantic Ocean, the award-winningTintswalo Atlantic boutique lodge is renowned as one of Cape Town’s most precious hidden gems. Sharing an unfenced boundary with the Kruger National Park, Tintswalo Safari Lodge sits on the pristine Manyeleti Private Game Reserve, home to some of South Africa’s best game viewing. Within this property, Tintswalo Manor House offers a luxurious, fully-catered villa for families or friends looking for a tailor-made stay. Tintswalo will be expanding its offering in 2018 with the launch of Tintswalo at Boulders Manor in Cape Town, and Tintswalo at Lapalala Wilderness in the Waterberg region of Limpopo province.
