Harbour Home is proud to announce the launch of its Harbour Home Tasting Menu Idea. In line with Life & Model Portfolio’s key model pillars of creativity & collaboration this menu idea, expertly crafted by Life & Model Portfolio’s not too long ago acquired New Product Growth Head Chef – Michael Jonker and Model Chef – Odette Olivier shall be out there seven days every week, from 02 February at Harbour Home V&A, and from 08 February at Harbour
Home Kalk Bay.
Our V&A Waterfront retailer presents worldwide delicacies with Mediterranean affect in a classy setting. Serving solely the freshest seafood and elements, this prime place overlooking the bustling Victoria Basin and Quay, continues its standing as ‘The Agency Favorite Sea-food Eating Vacation spot’ for each locals and guests.
This ever-popular restaurant echo’s the unique Harbour Home, majestically perched on the Kalk Bay Harbour quayside. This acclaimed restaurant might as effectively be on the sting of the recognized world! It definitely feels that means, as you gaze out over the ocean, the waves crashing up in opposition to the home windows and seals frolicking among the many vibrant fishing boats. Voted ‘the good neighbourhood on this planet’ Kalk Bay with its bohemian ambiance, its gallery, café and
boutique lined streets are all part of The Harbour Home expertise. Harbour Home Tasting Menu Idea is designed to thrill prospects with contemporary, thrilling and rewarding eating choices so as to add to our stellar menu.
The idea delivers a five-course eating possibility at:
• 3 course tasting menu R195 / with wine pairing R315
• 5 course tasting menu R285 / with wine pairing R485
CONCEPT DEVELOPERS
Michael Jonker brings a wealth of expertise to the Life & Model Portfolio staff having labored below Chris Erasmus at la Motte adopted by stints at Rupert & Rothchild, Werf Restaurant – Boschendal, working his option to Head Chef at Foliege (2 Eat out Awards and three instances 2 Plates at The Gourmand Information) and most not too long ago working alongside JAN on the plant-based restaurant 4 Sq. Membership – Môreson Wine Farm. Odette Olivier ardour has been cultivated by way of time at Marimba below Lindsay Venn, Cape Royal Lodge – Inexperienced Level, De Grendel Wine Property – Plattekloof and the award-winning Silvan Safari Lodge. Odette has not too long ago labored in partnership with Holland America
Line and America’s Take a look at Kitchen, internet hosting dwell cooking lessons.
Their collective information, ardour and skill-sets are assured to impress prospects and ship
memorable style experiences. The Idea will launch with these scrumptious 5 course choices:
Harbour Home Arancini
Roasted butternut, creamy Gorgonzola, citrus aioli & crispy curry leaves
*Paired with Neethlingshof Unwooded Chardonnay / Riesling
BBQ Jackfruit Rillette
BBQ pulled jackfruit, toasted brioche, nectarine-raisin chutney, fennel & celery slaw
*Paired with Beaumont Chenin Blanc
Caramelle En Brodo
Seared scallop, lemon ricotta caramelle, parmesan, fennel, burnt cauliflower puree served in a
seafood broth
*Paired with Graham Beck Pinot Noir
Beef Rib Eye
Grilled rib eye, truffle mushroom sauce, pomme frites & arugula salad
* Paired with Thelema Bordeaux Mix
Panna Cotta
Brazilian tonka bean spiced Panna Cotta, chocolate crumble & miso custard
* Paired with Catherine Marshall Dessert Wine
These choices will evolve over time to supply new buyer style experiences.