A fresh and extensive summer menu has been created by InterContinental Johannesburg OR Tambo’s executive chef, Yoshan Naidu and his team, for the popular Quills Restaurant.
The new menu is in line with the changing consumer food trends and to suit the varied local and international travellers who visit the restaurant.
The Quills summer menu features some brand-new dishes and some tweaks on existing favourites. Starters include Textures of tomato, with roasted asparagus and soft poached egg; Smoked chicken breast tossed with bulgur wheat, salad ingredients and a mint and lime dressing; a modernised take on the Roasted spiced Mediterranean vegetable and couscous salad.
Past winners on the starter salad include the Crocodile carpaccio with pickled peppadew salsa, a micro salad and a tomato, chilli jam; and the Poached prawn cocktail.
A hot starter that made an enhanced comeback is Grilled peri peri chicken livers in a tomato and chilli concasse, with ujeqe steamed bread.
The Quills’ renowned risottos include Pea infused risotto, with pickled green tomatoes, a mint gremolata and goats cheese; and Mushroom and pulled-duck risotto with pickled and dried mushrooms, a gremolata and grana Padano.
New main course dishes include Dukka spiced slow-roasted lamb rump, with fondant potatoes, baby carrots, pea puree and chimichurri oil; Gnocchi all’arrabbiata with mint pesto, ricotta and parmesan shaving; Pepper crusted beef fillet with roasted onion, kohlrabi puree, and honey mustard green beans.
Other main dishes are 5 spice pork belly with a teriyaki marinated pork chop, Korean BBQ pulled pork, samp arancini, and vegetables; Pan fried ginger and chilli infused duck, with baby carrots, pulled duck croquette with a puree and duck and thyme jus; and Pan-seared seabass, with tomato and basil puree, tabbouleh and a chilli and aubergine puree.
New desserts include the fastest seller – Vegan mango and coconut panna cotta with a pistachio praline and fresh mango salsa, Roasted strawberry and rhubarb semifreddo with a berry micro salad and candied ginger shards; and Matcha panna cotta with salted dark chocolate mousse, candied cashew nuts and a berry micro salad; as well as a range of favourites.
The restaurant’s wine selection incorporates exceptional wines acquired from South Africa’s prestigious wine auctions, together with wines from the Michelangelo International Wine Awards, which the group sponsors.