Executive Chef Garth Almazan takes us through the scrumptious lighter dining options on the brand new All-Day summer menu at Catharina’s.
If you haven’t already heard, we’ve given our new Summer Menu a creative revamp, in line with the exciting new direction that Catharina’s will be heading in over the next few months, to bring it in step with modern, global restaurant trends. The new menu is served all day long, from 11am until 11pm, and boasts only the freshest seasonal produce. This week, we chat to Chef Garth about the lighter dishes on the menu, from raw delights and chilled summer soups to the the tastiest farm platters and crunchy salads:
What was your inspiration for the new All-Day Menu at Catharina’s?
I wanted to move away from fine dining, and focus on a comfort-style of cooking. I also decided to do one menu that runs the whole day, so as to cater for those guests, looking for a late lunch or light afternoon dining, who would like to eat between 15h00 and 18h00.
What experience do you want diners to have with the new menu?
I want them to enjoy simple food, but of the best quality, beautifully presented and easy on the pocket.
This menu is all about fresh summer dining – what have you focused on?
I am using lots of seasonal fruit and vegetables, as well as lots of fresh seafood and the best beef, lamb and pork around.
Catharina’s is famous for its summer salads and the new menu features a number of options – what makes a great salad for you?
A great salad must be simple (not too many ingredients), with high-quality produce and a great sauce or vinaigrette.
Which of the lighter/raw dishes is your favourite this season?
I would have to say our Farm Plate, which consists of chicken liver pate, brawn, pickled tongue, potato salad, bread and butter pickles and red onion marmalade. True South African summer dining!