Boasting over 11 years in the hospitality industry, Chef Jacques Swart joins The President Hotel following a career at 5-star hotel properties such as The Four Seasons Hotel in Westcliff and competing in various international competitions such as the 2012 IKA Culinary Olympics in Germany and the 2013 Dubai Culinary Championships as part of the South African Culinary team.
Rice paper wrap“The new menu draws on the rich heritage of the hotel;offering new twists on old classics and a range of self-creating salads are now available at The Botany Café for health conscious, vegan and gluten-free guests. Each dish has been created to take our guests on an all-encompassing culinary journey, there is something to suit each palate,” comments Chef Jacques.
Visitors to The President Hotel can expect starters including Franschhoek trout mi-cuit with beetroot, rocket and fennel mayonnaise, mains featuring conchiglie pasta, sundried tomato and saffron topped with white wine sauce and a selection of desserts as a dinner option.
Smoked duck Bulgur wheat Olive tapenade Orange Those who opt to enjoy a lunch at the hotel will be delighted to grilled prawns, lemon butter sauce, olives and fennel bread or a variety of sandwiches topped with various sorbet flavours as a palate cleanser. Kids will happily find something to eat on their very own menu which includes penne Alfredo with parmesan cheese, butter and herbs or grilled chicken breasts with seasonal vegetables. For a sweet ending, the famous cookies and cream ice cream or hazelnut chocolate brownies will be served.
The President Hotel“With a rich heritage spanning over 250 years, at The President Hotel we promise to tantalise your taste buds through an array of the finest dishes ranging from gourmet dinners, artisanal pizzas and deli delights” concludes Chef Jacques.
