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	<title>Design News &#187; spring menu</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>

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		<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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