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	<title>Design News &#187; seasonal menu</title>
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		<title>Lunch at the Greenhouse offers a carefully edited menu</title>
		<link>https://designnews.co.za/lunch-at-the-greenhouse-offers-a-carefully-edited-menu/</link>
		<comments>https://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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		<title>Origins at The Marine showcases its fresh summer menu</title>
		<link>https://designnews.co.za/origins-at-the-marine-showcases-its-fresh-summer-menu/</link>
		<comments>https://designnews.co.za/origins-at-the-marine-showcases-its-fresh-summer-menu/#comments</comments>
		<pubDate>Thu, 21 Nov 2019 08:12:39 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Origins restaurant]]></category>
		<category><![CDATA[seasonal]]></category>
		<category><![CDATA[seasonal menu]]></category>
		<category><![CDATA[summer menu]]></category>
		<category><![CDATA[The Liz McGrath Collection]]></category>
		<category><![CDATA[The Marine Hotel]]></category>
		<category><![CDATA[The Marine in Hermanus]]></category>

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		<description><![CDATA[Summer is here – and Origins’ Executive Chef, Tronette Dippenaar, is proud to present the restaurant’s comprehensive, fresh new menu for the season. Look out for traditional favourites with an Asian twist in the airy, modern restaurant, which boasts unobstructed views of Walker Bay. With cliff-walks almost obligatory in Hermanus, you can afford to indulge in the generous fare on offer in this laid-back venue. Choose from a huge range of starters and salads to kick off your meal – try the traditional bouillabaisse seafood soup, fragrant steamed mussels, poke bowls with Norwegian salmon and South Atlantic tuna, and the signature Origins Salad: pears, Overberg Gruberg cheese, walnuts, celery, bacon bits and croutons dressed in whole grain mustard vinaigrette. The wild mushroom and broccoli potato gnocchi, served with Parmesan, mushroom cream and pine nuts, is an option for vegetarians. Main courses serve up some delectable concoctions: try the grilled Springbok loin with creamy Parmesan risotto, wild mushrooms, pearl onions, red cabbage and sultana chutney; the tender roasted Overberg rack of lamb with capsicum couscous, aubergine purée, pearly onions and warm lamb vinaigrette; or the justifiably famous Walker Bay fish curry – locally sourced fish and shellfish seasoned with Thai spices, [...]]]></description>
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