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By webadmin | November 14 2009
Cape Town’s leading hotel is undergoing further developments, with Cape Grace Executive Chef Malika van Reenen putting a fresh spin on menus at the year-old on-site restaurant, Signal.
Having gained international recognition and a loyal following of Capetonians for her signature Cape Malay-spiced take on contemporary global cuisine, Chef Reenen is now breathing new life into both the restaurant’s a la carte and special chef’s tasting menus. On the revamped dinner menu, starters include exotic tastes like Smoked Crocodile Niçoise with Quail’s Egg, Marinated Fine Beans, and Potato Wafers and Olive Tapenade. True to form, entrees also combine local ingredients and culinary traditions with an international fine-dining flair, resulting in unique dishes like Lentil and Butternut Bobotie with Cinnamon Roasted Sweet Potato, Cucumber, Chili and Pinenut Salad with Minted Yogurt.
Signal has also created an all-new “Simply Fresh From the Sea” menu, from which diners can create their own fresh seafood platters from choice of giant tiger prawns, langoustines, whole crayfish, fresh local fish, squid and steamed mussels—all grilled, basted with fresh herbs and lemon, and paired with a selection of sauces such as lime hollandaise, smoked tomato and sweet chili.
In the Cape Grace library, where you’ll find guests relaxing with a good book and complimentary glass of port, van Reenen has also introduced two innovative new buffet-style menus. Everyday from 11:30am-3pm, guests can sample the Cape Grace Soup Buffet which could include such comfort fare as Roasted Turnip and Spicy Apple Soup or Pea, Mint and Ham Soup, along with fresh-baked breads. Then from 3-6pm every afternoon, Chef van Reenen’s Sugar Buffet of homemade confections will include meringues, pink and white marshmallow squares, toffee apples and pistachio-laden chocolate fudge—all perfectly complemented by a glass of Graham Beck rose.