Earlier this year, Tsogo Sun hosted an astounding 11 course ‘Christmas in July’ feast for a group of food influencers. MK was lucky enough to score an invitation to the foodie spectacle. Now, Christmas is almost upon us, and we have the inside scoop on what to eat from Tsogo Sun’s menus, this holiday season.

By Roxy Greeff

‘Tsogo Sun is proud to have some of the country’s most talented, skilled and just plain fascinating chefs in its kitchen brigades,’ says Priya Naidoo, General Manager, Group Communications for Tsogo Sun. ‘The eleven chefs who presented signature dishes from their respective restaurants’ festive season menus, represent the finest talent within the group, and the diversity of offerings within our restaurant brands.’

Without further ado, onto the food!

JOBURG

Back ‘O The Moon at Gold Reef City

Chef Vaughn Assam’s Exotic mushroom ravioli with chunky Napolitana or basil pesto

San at Sandton Sun

Chef Garth Shnier’s Festive smoked mushroom potage

Aarya at SunSquare Montecasino

Chef Deena Naidoo’s Spicy seafood hotpot: Prawn, mussel, calamari and salmon in a rich tomato, chilli, garlic, and herb sauce

Lucé at Southern Sun Hyde Park

Chef Gareth Jordaan’s Sous vide chicken supreme, creamed goats cheese, putnesca stuffing, crispy leek and a sour cherry

Punchinello’s at Southern Sun Montecasino

Chef Jade Sullaphen’s Cured fillet of beef and gammon served with mushroom duxelle puree, a red cherry filled with cream cheese, water chestnut crumble and balsamic beetroot

Jenda at Montecasino

Chef Kenneth Ngubane’s Pan-fried rack of lamb served with citrus-glazed baby carrots, pea puree and fondant potatoes, napped with rich rosemary jus

DURBAN

Lingela at Southern Sun Elangeni & Maharani

Chef Shaun Munro’s home-cured beetroot-infused salmon gravalax

The Grill Jichana at Southern Sun Elangeni & Maharani

Chef Clinton Bonhomme’s Surfing Santa’s board

Sugar Beach at the Beverly Hills

Chef Tony Kocke’s Midlands duck breast with a cinnamon-infused red cabbage dumpling, parsnip mousse, Morello cherry compote, and a natural duck jus

CAPE TOWN

Southern Sun Cape Sun

Chef Alfred Henry’s White chocolate nougat mousse, praline, cinnamon and white chocolate cremo, Malay spiced eggnog anglaise and cherry gel

Stella at Southern Sun The Cullinan

Chef Henrico Grobbelaar’s Caramelised bananas, banana milk, banana bacon, macadamia and salted toffee ice cream

For reservation contact details go to tsogosun.com.