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Qunu Restaurant’s New Menu

Saxon’s Qunu Restaurant recently launched a new menu – specifically for winter. This menu will focus on hearty dishes, almost comfort food, but with the flair and thoughtful presentation that has always been a hallmark of Qunu Restaurant. We spoke to Executive Chef Werner Snoek, to get some insight from him as to the thoughts that went into the creation of this new menu.

“Qunu has always been the heart of the Saxon food offering, bringing together a combination of classic flavours with unexpected textures and taste sensations. I believe that the dining experience should be an ongoing and intriguing gastronomic journey, offering twists and turns, inviting you to revisit familiar territory while tempting you to explore new destinations. With this in mind I wanted to incorporate seasonal produce into dishes that we all crave during the colder months. Many of the ingredients used in our dishes are organically grown in our own herb and vegetable garden, Sarapana, promoting local fresh produce and sustainability within the area.”

Chef Werner was also happy to share the method behind his Truffled Oxtail Fettuccini Pasta with us, which is not hard at all to prepare at home.

Truffled Oxtail Fettuccini Pasta Ingredients:

Method:

Toss the cooked fettuccini (or other pasta of your choice) with the shredded Oxtail, drizzle with a few drops of truffle oil and garnish with Roasted cherry tomatoes.

 Truffled Oxtail Fettuccini Pasta

Saxon Executive Chef Werner Snoek is an accomplished, dynamic professional with comprehensive knowledge and understanding of modern cuisine, whose fascination with food began at a young age while observing his mom and late grandmother in their respective kitchens. As Executive Chef, he oversees Qunu, the Terrace and all F&B outlets within the Saxon Hotel, Villas and Spa. 

17 Jun 2016

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