Erinvale Estate Hotel & Spa unveils … Magnolia Restaurant
The luxurious Erinvale Estate Hotel & Spa in Somerset West is proud to announce the unveiling of Magnolia Restaurant, serving contemporary local cuisine with a twist. This sophisticated restaurant, draped in bold décor, creates a striking setting for patrons to wine and dine away the evenings or lazy Sunday lunches. The inspiration for the name ‘Magnolia’ comes from the spectacular flowering magnolia trees on the hotel grounds, which also inspired the regal décor of the restaurant.
“I am delighted with the ambiance of Magnolia,” comments Craig Seaman, Managing Director of Louis Group Hotels, Spas & Vineyards. “The rich silk drapes, chandeliers and original magnolia paintings, which were commissioned for the restaurant, have amalgamated into a dining experience reminiscent of a bye-gone era … but with a definite contemporary twist,” he adds.
Magnolia’s menu offers a variety of mouth-watering combinations across many cultural influences, creating a melting pot of flavours to cater for every craving. “It’s all about simplicity,” says executive chef Michael Bridgeman. “Magnolia’s menu is about fresh, clean, uncomplicated food. And because we source African spices from Egypt and other exotic regions of the continent, our food has a distinct, unique taste and flavour – we stand out from the crowd,” he says confidently.
Michael worked closely with his younger (“and better looking,” he adds in good humour) sous chef, Shaun Bruce, to create the delectably diverse Magnolia menu. For starters, patrons may order from a selection that includes local mussels from Saldanha Bay, tossed with wild mushrooms and finished in a white wine and saffron reduction. For a main course, patrons have a variety of choice that includes seafood, Karoo lamb and mild masala. ‘Contemporary local cuisine with a twist’ doesn’t come much better than a char grilled beef fillet and biltong flavoured potato gratin, drizzled with a Buchu infused Jus. And a mampoer margarita or traditional Cape malva pudding will put the finishing touch to a scrumptious meal.
Michael Bridgeman completed his chef training at a four-star hotel in Perth, Australia. He worked in London, UK for two years before coming to South Africa in 1995, where he served a one-year stint at the Lord Charles in Somerset West. Michael has been bustling about the Erinvale kitchen for the past ten years, but claims he’s never bored. The executive chef’s philosophy of cooking – namely, fresh, clean, uncomplicated food sourced locally – perfectly compliments the ‘distinctive and captivating hospitality’ ethos of Erinvale Estate Hotel & Spa.
“Michael and his brigade are a dream team with a passion for creating memorable food,” says Jean Paul van As, General Manager of Erinvale Estate Hotel & Spa.
Other dining options at Erinvale Estate Hotel & Spa include:
* The popular Irish-styled Skelligs Pub, which is open daily for lunches and light dinners. The pub offers a relaxed, informal setting in which to enjoy a pint of tapped Guinness or a hearty meal.
* The intimate De Jongh Room can seat a maximum of 14 guests and is perfect for private dining. It also houses the hotel’s breakfast buffet every morning.
* Erinvale also has a number of stylish banqueting venues, which can cater for gourmet breakfasts, buffet luncheons, conferences, cocktail parties, wedding receptions or formal dinner dances.
For more information:
Erinvale Estate Hotel & Spa
Telephone: 021 847 1160
Website: www.erinvale.co.za
