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.
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 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.
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”