Snap, Sizzle & Cook

Sharing my love of food

Beverly Hills “then and now” experience

What better way to spend a Thursday afternoon than at the beautiful, tranquil setting of the Beverly Hills.  This landmark Hotel in Umhlanga, KZN is known for her gracious hospitality, beauty and exceptional service from friendly, forthcoming staff.

Breathtaking view from the balcony

Breathtaking view from the balcony

This year, 2014, marks the hotels 50th birthday and for reasons unknown, I was one of the “chosen ones” invited to enjoy a taster lunch at the Beverly Hills eminent restaurant, The Sugar Club.
The Beverly Hills
The concept behind the lunch which was named “Then and Now” for nostalgic reasons was to taste familiar, memorable dishes from the 70’s and compare how they are prepared today in 2014. Being a reminiscent and nostalgic kind of person, my favourite dishes were from the “then” side of the plate with the exception of the Crayfish Thermidore only because I’m a bacon freak.
The food was deliciously and lovingly prepared by Head Chef, Tony Kocke who explained each dish to us as it arrived at the table.

Our "then and now" menu for the afternoon

Our “then and now” menu for the afternoon

Below are pics of the dishes we ate which I’ve captioned directly from the menu. The left hand side of the plate with the exception of the dessert dishes is the “then” and the right hand side, which is quite obvious because of the plating techniques is the “now”

The "then" on the left is sliced ripe avocado served with a tiger prawn tail topped with Marie Rose sauce and garnished with a lemon wedge.  The "now" on the right is avocado ice cream surrounded by poached Atlantic prawns served with tears of aioli sauce and pearls of tomato and spicy cognac sauce garnished with micro herbs

The “then” on the left is sliced ripe avocado served with a tiger prawn tail topped with Marie Rose sauce and garnished with a lemon wedge. The “now” on the right is avocado ice cream surrounded by poached Atlantic prawns served with tears of aioli sauce and pearls of tomato and spicy cognac sauce garnished with micro herbs

The classic "then" crayfish is served in a mustard mushroom sauce topped with parmesan cheese and sprinkled with paprika powder.  The "now" which was my favourite because of the bacon is slightly grilled scallops of crayfish tail topped with brandy flambéed exotic mushroom, mustard beurre blanc and flame parmesan foam

The classic “then” crayfish is served in a mustard mushroom sauce topped with parmesan cheese and sprinkled with paprika powder. The “now” which was my favourite because of the bacon is slightly grilled scallops of crayfish tail topped with brandy flambéed exotic mushroom, mustard beurre blanc and flame parmesan foam

On the left is the "then" Beef fillet surrounded with mushroom mousse baked in golden puff pastry served with béarnaise sauce and on the right of the dish is the "now" Fillet of Midland Beef presented with puff pastry coins filled with mushroom mousse served with tarragon infused egg jelly

On the left is the “then” Beef fillet surrounded with mushroom mousse baked in golden puff pastry served with béarnaise sauce and on the right of the dish is the “now” Fillet of Midland Beef presented with puff pastry coins filled with mushroom mousse served with tarragon infused egg jelly

Table side prep of the "then" Crepes Suzette

Table side prep of the “then” Crepes Suzette

"Now" is a Suzette mousse in pancake cone with orange liquid jelly and vanilla pod ice cream drops

“Now” is a Suzette mousse in pancake cone with orange liquid jelly and vanilla pod ice cream drops

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6 thoughts on “Beverly Hills “then and now” experience

  1. All my “faves”…I wished I had got an invite 😉

  2. The food looks really good. The choice of dishes is awesome, I love all of these 😀

  3. That dessert looks too good!

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