Signal Restaurant at Cape Grace Hotel Offers New Gourmet Specialities

  • November 8, 2009
Signal Restaurant at Cape Grace Hotel Offers New Gourmet Specialities
Having gained international acclaim and a loyal local audience of Capetonians for her signature Cape Malay-spiced take on contemporary global cuisine, Chef Malika van Reenen is breathing new life into both the a la carte and special chef's tasting menus at Signal. On the new dinner menu, starters range from Smoked Crocodile Niçoise with Quail's Egg, Marinated Fine Beans, Potato Wafers and Olive Tapenade to Pate of Smoked Snoek, Melba Toast and Apricot Chutney. Main courses similarly combine local ingredients and culinary traditions with an international fine-dining flair, resulting in unique offerings such as Lentil and Butternut Bobotie with Cinnamon Roasted Sweet Potato, Cucumber, Chili and Pinenut Salad with Minted Yogurt and Malay-Spiced Ostrich with Saffron Cream Potato, Braised Red Cabbage and Roasted Coriander Jus.

SIGNAL has also introduced a brand-new "Simply Fresh From the Sea" menu with diners creating their own fresh seafood platters from a choice of giant tiger prawns, langoustines, whole crayfish, fresh local fish, squid and steamed mussels - all grilled, basted with fresh herbs and lemon, and paired with a selection of sauces that includes lime hollandaise, smoked tomato and sweet chili.

And in the Cape Grace library, where guests relax with a good book and a complimentary glass of port, Chef Malika has also launched two innovative new "buffet" menus. Each day from 11:30am-3pm, guests can sample the Cape Grace Soup Buffet which might include Roasted Turnip and Spicy Apple Soup or Pea, Mint and Ham Soup, along with fresh-baked breads. And from 3-6pm each afternoon, Chef Malika's Sugar Buffet of housemade confectionary treats includes meringues, pink and white marshmallow squares, toffee apples and pistachio-laden chocolate fudge washed down, perhaps, with a glass of Graham Beck rose and augmented by hot Malay-spiced savory snacks.