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New chef brings fusion cuisine to Astron Resort, Plettenberg Bay
Surrounded by beautiful oceans and influenced by the close-knit warm hospitality of the Plettenberg Bay locals, the inspiration behind the new menu lies in the wondrous gems this region has to offer. Renowned for his all-round talent in every aspect of the kitchen, Frantz' strength lies in creating innovative spicy flavour combinations for a la carte fine dining. His obvious passion and love for food is evident in his dedication and attention to detail in presenting his culinary delights. Frantz owes his skills to many years of experience, both locally and overseas. He has been part of the Golden Tulip team since 1995, starting off at Golden Tulip The Lord Charles and moving to the famous D' Vijff Vlieghen Restaurant in Amsterdam. Frantz has also worked side by side with Chef Gerard Reidy and was part of the initial Five Flies team in Cape Town. The new fusion menu has both Indonesian and Asian influence and is designed to pamper guests with a culinary showcase of his classical cooking style combined with fine and exotic influences. As starter enjoy a Mille feuille of potato chips and smoked salmon served with a mustard dill sauce or indulge in a delicious Mushroom and spinach oyster stuffed with goats cheese, garlic and olives with a rich aromatic tomato fondue. Vegetarians are not lost for choice, the Grilled Provencal vegetable Tian, layered between roasted tomato and aubergine with basil and pine kernel vinaigrette or the Duo of local cheese on a fresh garden green salad and balsamic crème are as inspiring. Main courses range from Sautéed ostrich served on spicy carrot and onion compote with a herb mousseline and a raspberry sauce to Asian influenced oven roasted chicken breast Japanese style with stir fried vegetables and a soy ginger sauce. Fresh from the sea comes the mouth-watering oven baked Cajun line fish fillet with baby vegetables and a lemon grass beurre blanc. The Home-made herbed tagliatelle with black mushrooms garnished with rocket leaves and Parmesan shavings is a melting pot of flavours while the Vegetarian springroll served on a bed of Indonesian style cous cous with a sweet Thai chilli sauce is a feast of fusion flavours. The desserts will have anyone dreaming of more. Choose between a Grilled strawberry and banana skewer served with champagne sabayon, Grand Marnier cheesecake with dark chocolate sauce and candied orange slices or A duo of home-made ice cream served with a brandy snap cigar and a coffee caramel sauce. Those who prefer not to indulge in the sweeter temptations can delight in the superior selection of local South African cheeses and biscuits. Take advantage of the Astron's unbelievable introductory offer to try out the new menu. Book now on Tel: (044) 533 3572 or e-mail: mailto:astronresort.plett@mweb.co.za Issued by: Gudrun Clark Communications Contact: Gudrun Clark PO Box 27203, Rhine Road 8050 Tel: (021) 462 0520 Fax: (021) 462 0526 E-mail: <mailto:medcom@mweb.co.za>medcom@mweb.co.za On behalf of: Astron Resort Plettenberg Bay Contact: Marijke Louw P O Box 2435 Plettenberg Bay 6600 Tel: (044) 533 3572 Fax: (044) 533 3582 |
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The
leisurely Astron Resort Plettenberg Bay has relaunched its
Illanga restaurant with a new menu plump with fusion
flavours created by talented Chef de Cuisine Warren Frantz.
Chef Frantz who has just joined the Astron Resort from
Golden Tulip The Lord Charles in Somerset West, feels
perfectly at home in Plettenberg Bay's own little African
paradise, the perfect setting for his host of innovative
flavour combinations. To experience world-class gourmet
cuisine and the warmth and luxury of this African paradise,
the Astron Hotel is offering a midweek breakaway special,
Dinner, Bed and Breakfast, from 15-21 September at the
incredible price of only R 200 per person.