The Atlantic Grill’s New Winter Dinner Menu

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PieTo dine at The Atlantic Grill Restaurant at the Table Bay Hotel in Cape Town is to experience great cuisine. Whether you’re after modern, traditional, exotic or homespun flavours – the new winter dinner menu reflects an honest interpretation of South African cuisine and the ingredients are the freshest in town.

For fifteen years, The Atlantic Grill has been at the forefront of Cape Town fine dining with food that’s run the gamut from complex to artless, gastro-molecular to wholesome. Chef Dallas Orr’s pantry of ideas is abundant.

The Atlantic Grill has become a key Cape Town attraction. It appears to be an almost turn-of-the-century rendering of a Gentleman’s Club with its finely dressed linen tables, scarlet carpets and discreet service.

The New Winter Menu at The Atlantic Grill

There are nostalgic pleasures to be found on the menu  – the perfect prawn cocktail and slow poached quail with garden pea puree, sauté of enoki mushrooms and rocket tempura. The grilled pork chop impresses with its warm apple and prune cous cous, winter greens in pesto and grain mustard sauce with pork belly chips and the Chef’s speciality, the chateaubriand, is allied with braised endive, sautéed wild mushrooms and dauphinoise potatoes generously doused in parsley butter and béarnaise sauce.

There is a winter selection of Spanish Tapas like potatas bravas – crispy new potatoes with spiced tomato sauce, spring onion and bacon, a sugar smoked chicken prosciutto with asparagus croquets, a smoked chorizo and garlic prawn skewer, a panko breaded calamari steak with white pepper and cherry tomato relish, a tempura of prawn with homemade sweet chili sauce, grilled lamb cutlets with sun dried tomato aioli, a chicken, leek and mushroom pie served with a hearty grain mustard, and black beard mussel’s vinaigrette served with warm, crusty baguette chunks.

Elsewhere, the menu is strong on grills (beef rump, sirloin, fillet and rib eye), while pastas and risottos provide an Italian culinary detour of deboned braised lamb shank with saffron pappardelle, tobacco onions and grana padano, a short rib bolognaise with homemade gnocchi and shaved pecorino and a wild mushroom and truffle risotto.

Dinner concludes sweetly with spicy apple crumble, a chocolate fondant trio or mille-feuille of warm banana with cardamom butterscotch essence and honeycomb glass.

Make sure you reserve your table today at The Atlantic Grill to avoid disappointment.
To book, call Ilse Barnard at The Table Bay Hotel
Tel: 021 406 5988
Email: ilse.barnard@za.suninternational.com

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