Drawing her inspiration from her favourite flavours and dishes, chef Louisa Greeff has created an exciting new summer menu for the Durbanville Hills Restaurant. “Summer is the season I love best for all the young new greens and vegetables that are available and the lightness of the dishes that are in my view most in tune with the time of year. Working with in-season ingredients such as fresh herbs, asparagus, tomatoes and avocados makes summer cooking an absolute delight.” Louisa selects all her ingredients from local producers, an approach that lends a special touch to her dishes. “The full-cream artisanal yoghurt from Jersey milk coming from a farm literally on our doorstep adds rich creaminess to dishes while the delicious, authentic Fior di latte mozzarella balls from a local cheese maker are a great stimulus to creativity!
Some of the highlights on the menu include oysters wrapped in Parma ham and deep fried, braised duck rice paper rolls and baby beet salad with quail’s eggs as starters. The mains offer rustic freeform spinach and ricotta pie, Norwegian salmon with seaweed caviar and char-grilled lamb rump. For those who aim to finish the meal with something sweet can look forward to, amongst others, apricot tarte tatin and a polenta, orange and almond cake.
The restaurant is open Tuesdays to Sundays for lunch from 12.00 to 15.00 and dinner from 17.00 Wednesday to Saturday evenings.
For bookings contact the restaurant on 021 558 1337