Fine-dining at Towers Restaurant

It’s not very often that we get to indulge in fine-dining cuisine. So when we were invited by the Executive Chef, Terence Ford at Towers Restaurant  for dinner, how could we possibly say no!

 

Live the Crystal Life

LIVE THE CRYSTAL LIFE

 

From the moment Beatrice Chan aka “Mademoiselle Nomad”, Adrian Saayman “I Shot Ya Photography” and I entered the lavish Crystal Towers, a stone’s throw away from, well, anywhere, we knew we were in for a treat. We were greeted and shown to our table by the friendly Pawan and offered complimentary welcome drinks. A good start for sure! But there was more to come… So much more!

These warm temptations were served to us with olive butter and salt. A really delicious combination.

 

Deliciously warm bread rolls

DELICIOUSLY WARM BREAD ROLLS

 

Our watermelon amuse-bouche was an interesting combination of flavours and colours. Striking in every way. The most interesting thing about the different elements of the dish, as explained by Chef Terence, was that the watermelon itself was wrapped in thinly sliced watermelon skin. It actually looked like slivers of cucumber, boy were we wrong. This was just one of many ways in which Chef & his team of 56 try to use as much of the produce with as little wastage as possible.

 

Watermelon amuse-bouche with vanilla mayo, coffee, mixed nut & panacotta served on a bed of smoked feta

WATERMELON AMUSE-BOUCHE WITH VANILLA MAYO, COFFEE, MIXED NUT & PANACOTTA SERVED ON A BED OF SMOKED FETA

 

Next to arrive, our starters… ranging from my heavenly Canadian scallops, Beatrice’s dish with delicious smoked fig ice-cream (YES! Ice-cream for starters!) and Adrian’s beautiful beetroot variation.

Canadian Scallops served with horseradish, nectarine chutney, sorrel, vanilla & white chocolate

CANADIAN SCALLOPS SERVED WITH HORSERADISH, NECTARINE CHUTNEY, SORREL, VANILLA & WHITE CHOCOLATE

 

Our next course was a bit of a fight to get our orders in first for, what seemed like, THE best main on the menu! We each chose something different and needless to say, they were all absolutely delicious and just another reason to return to Towers restaurant to try whatever dish we didn’t order this time round!

 

Main: Line Fish with baby leeks, peas, lemon, compressed cob belly ravioli, parsnip and vanilla puree, garlic & ponzu veloute

MAIN: LINE FISH WITH BABY LEEKS, PEAS, LEMON, COMPRESSED COB BELLY RAVIOLI, PARSNIP AND VANILLA PUREE, GARLIC & PONZU VELOUTE

 

And so this brought us to my favourite part of any meal… Dessert. Of course, true to my nature, I chose a decadent chocolate dessert made with premium French chocolate, Valrhona… exquisite, to say the least.

 

Chocolate Dessert - ganache, caramel, milk chocolate mousse

CHOCOLATE DESSERT – GANACHE, CARAMEL, MILK CHOCOLATE MOUSSE

 

All too soon, the evening of wining and dining came to an end. Conversations on topics of photography and composition, juggling a multitude of jobs, blogging and chefs designing handmade plates took place between mouthfuls of food, oh so glorious food.

Although we did not want this magical culinary experience to end, as with all good things, it did. To round it all off, I think this Dr Seuss quote is quite fitting to our one night of absolute bliss:

“Don’t cry because it’s over, smile because it happened.”

And so we did.

 

l-r: Beatrice Chan (blogger), Adrian Saayman (photographer), myself and Chef Terence Ford

L-R: BEATRICE CHAN (BLOGGER), ADRIAN SAAYMAN (PHOTOGRAPHER), MYSELF AND CHEF TERENCE FORD

 

PS: Take our advice and try not to leave fine-dining for special occasions only… Life is too short to wait for singular moments to enjoy great food!

Book your table at Towers Restaurant now on (021) 525 3888
For more info on the Crystal Towers Hotel and Spa – LIVE THE CRYSTAL LIFE


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