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Season restaurant
Ambiance: Elegant Menu type: Intercontinental Main course (avg): R80 Licensed: yes, corkage: R 20 Open: Lunch , Dinner Tuesday - Saturday: 10h00- late evenings Sunday: 10h00 - 14h00 Closed on Monday and Sunday evenings Seating Capacity: 50
Description: A place for all seasons Situated at the gateway to the Hemel-en-Aarde valley, new restaurant Season is spacious and light and oozing tranquillity and charm. Brainchild of vibrant chef pair André and Anli van Vuuren, the newly revamped restaurant promises to live up to its name and become a place for all seasons. “We wanted to transform the restaurant into a place that will eventually become a home from home for residents and visitors alike,” says André. “The cream and coffee finishes, mirrors and light wooden floors all contribute to the peaceful ambiance.” The Van Vuurens, both chefs with international experience, met at La Grande Roche in the Paarl valley where they were both working for some years. Specialising in pastry cheffing, Anli has learned the tricks of the trade in Switzerland and her chocolates, cakes and pastries are to die for. “I grew up in Hermanus and attended the Warwick chef school,” says André. “Opening this restaurant is like coming home and this is also what I want to achieve with Season - a place where the locals go when they want to treat themselves.” For this reason also, the prices of the delectable dishes on the menu have been kept very competitive and an evening out at Season will definitely not break the bank. André describes the food at Season as inter-continental with some Asian and German influences. Scrumptious starters include iced summer melon soup, curried ostrich strudel and red wine poached pear and blue cheese salad with walnut dressing. For a main dish, patrons can choose between fillet of beef accompanied by potato-bacon galette, oven braised Springbok shanks, tuna loin on sushi rice, duo of baby chicken served with apricot couscous and thyme sauce, seafood risotto or beef and prawn stir fry with chilli, cashew nuts and noodles. Side dishes comprise of chips, mixed leaf and herb salad, butter spinach and glazed veggies. The desserts will bowl the sweet-tooth over with a choice between orange tiramisu, passion fruit crème brulee served with pineapple compote and lemon grass ice cream, hazelnut parfait, fresh fruit platter, lemongrass and champagne broth and a handmade Belgian chocolate platter. Also on offer is a delicious cheese platter with preserves, port wine and walnut melba and goat’s cheese served with baklava and yoghurt foam. The wine list offer a wide variety local as well as other wine and prices vary from very affordable to expensive for exclusive boutique wine. In addition to the main restaurant, there is also a separate dining room for private functions of up to 20 people that is currently proving very popular among companies wanting to celebrate year-end functions but is also ideal for weddings, engagement parties or family celebrations. The exquisite garden at the back of the restaurant provides the ideal setting for leisurely lunches or weekend breakfasts. Although Season is not open for breakfasts during the week, the restaurant is offering bikers’ breakfast specials over weekends that will include a free bicycle wash - a boon to all the keen mountain bikers in Hermanus. The menu is designed in such a way that dishes will change regularly in order to constantly titillate the taste buds of gourmet patrons. Head chef: Andre and Anli van Vuuren |
Address
Hornbill House Hemel and Aarde Village Hermanus |
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Reviews of Season restaurant (3 reviews) - Write a review | |||||||||||||||||
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Quality with Every Visit, 20 Jul 2010