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	<title>Design News &#187; seasonal lunch</title>
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		<title>Lunch at the Greenhouse offers a carefully edited menu</title>
		<link>http://designnews.co.za/lunch-at-the-greenhouse-offers-a-carefully-edited-menu/</link>
		<comments>http://designnews.co.za/lunch-at-the-greenhouse-offers-a-carefully-edited-menu/#comments</comments>
		<pubDate>Tue, 26 Nov 2019 08:53:04 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[African inspired]]></category>
		<category><![CDATA[Greenhouse restaurant]]></category>
		<category><![CDATA[new menu]]></category>
		<category><![CDATA[seasonal]]></category>
		<category><![CDATA[seasonal lunch]]></category>
		<category><![CDATA[seasonal menu]]></category>
		<category><![CDATA[spring menu]]></category>
		<category><![CDATA[The Liz McGrath Collection]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=5253</guid>
		<description><![CDATA[A treat is in store for patrons at the award-winning Greenhouse restaurant – head chef Farrel Hirsch has created a shortened à la carte lunch menu. This variation on the regular menu will be available from Tuesdays to Saturdays for the rest of the year. Since taking up the reins at the flagship restaurant of The Liz McGrath Collection almost a year ago, Hirsch has done nothing but impress – he has just been honoured with three plates at the much-vaunted JHP Gourmet Guide™ Awards and an American Express® Platinum Fine Dining Restaurant Award (the highest accolade). He also won the third annual Clash of the Chefs cook-off. The new spring menu at the Greenhouse offers an African-inspired fusion feast which will delight regulars and newcomers alike. The three-course menu introduces many of Hirsch’s unique flavour combinations. First up are bite-sized False Bay canapés. Guests will have a choice of starters, namely eryngi mushroom served with ponzu, root vegetables, coriander, dashi; sashimi served with seaweed, avocado, rice, cucumber and sesame; or springbok tataki complemented by foie ‘rocher’, glüwein, parsley and chilli. The choice of mains includes three-rice risotto, ‘Die Vis’ dish, or delectable tshisanyama. For dessert, the options are a [...]]]></description>
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		<title>Let summer sizzle with The Hussar Grill’s two-course seasonal lunch special</title>
		<link>http://designnews.co.za/the-hussar-grills-seasonal-lunch-special/</link>
		<comments>http://designnews.co.za/the-hussar-grills-seasonal-lunch-special/#comments</comments>
		<pubDate>Wed, 30 Jan 2019 09:10:55 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[seasonal lunch]]></category>
		<category><![CDATA[Summer sizzle]]></category>
		<category><![CDATA[The hussar grill]]></category>

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		<description><![CDATA[While The Hussar Grill remains one of the country’s premier grill rooms – it has four restaurants in the Eat Out Top 150 as well as an award winning wine list &#8211; it proudly continues to offer its growing community of loyal customers an outstanding value proposition. Although it is widely known for outstanding steaks, The Hussar Grill is also much loved for its famous complimentary snacks on arrival, comprising marinated olives and batch-cooked house crisps, and irresistible seasonal specials. This summer is no exception. Available Monday to Saturday from 12h00 to 17h00, the two-course summer lunch special at The Hussar Grill lets patrons enjoy an incredible starter and main course combination at R130 per head. As an introduction to your meal, choose from a trio of delicious options. For vegetarians, there’s tomato soup with cream, served with croutes on the side. Or, peri-peri chicken livers sautéed in a decadent combination of sherry, garlic, onions, mixed herbs, and cream, also served with croutes. Alternatively, try the starter portion of tender fried calamari strips. The main course options make it even more difficult to choose. A 200g Class A rump or sirloin steak is served with traditional fries, mash or baby potatoes. Poultry lovers can opt for the parmesan chicken breasts nestled on a bed [...]]]></description>
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