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EVERY
INCH A MASTER CHEF
STEFANO
STRAFELLA
AT
LA BELLE TERRASSE AT THE WESTCLIFF
The
Westcliff is an integral part of Orient-Express Hotels, Trains & Cruises
a unique
group of utterly luxurious and stunning properties, each one placed in a
spectacular setting worldwide.
  
Both
the Italians and the Lebanese are known to be among the most vibrant and passionate
of cooks!
Stefano
Strafella, with his combined Italian and Lebanese heritage,
is no exception! With his quiet but intense approach, Stefano has brought a completely fresh
style to both 'La Belle Terrasse', 'The
Loggia', 'The Polo Lounge, Conservatory and Pool Terrace'. Their
new menus are a combination of the seasonal classic dishes we so love, as well
as traditional South African specialties prepared with originality and
verve. Dishes such as Tomato Bredie evolving as a Terrine with butternut sauce and
a divine twist to Bobotie, Lobster with a yoghurt custard.
Stefano
honed his skills for over twenty years in The Saxon and the two Graces
and was delighted to take the reins as Executive Chef of The Westcliff, he was aware of the
hotel's superb culinary reputation and knew it would be a formidable task, but
ultimately greatly rewarding.
  
  
Dining
at glittering La Belle Terrasse is always a memorable occasion, one of a
few restaurants in Gauteng where you are treated to elegant silver
service. La Belle Terrasse - a perfect venue to charm the senses.
The
menus at La Belle Terrasse change seasonally and include Tomato
Tart with Rocket Leaves and Bitter Vinaigrette, a light dish with
lovely contrasts - the soft sweetness of the tomato, the acidity of the
dressing, and the distinctive peppery flavour of the rocket and the
crisp buttery pastry.
Seared Foie
Gras with Lentils and Sherry sauce is a triumph - wonderfully balanced,
the lentils set off the richness of the foie gras,
and the reduced sherry sauce adds the final touch.
The
Sea Bream baked with
Herb Garlic Butter and served on Lentils du Puy is a healthy, simple and
pure dish. The green lentils from the du Puy region in France are
delicious and soften, yet retain their shape when cooked.
The Mosaic of Salmon wrapped
in Savoy Cabbage and served with Leek and Pumpkin Soup is very close to
Stefano’s heart. It is the dish he created for the Bocuse
d’Or Competition, as the
only South African entrant. This competition is particularly
nerve-wracking for young chefs, as contestants give a live demonstration
of their dish in front of an international jury.
The lengthy preparation for
the Blackened Duck with Spinach and Turnip Purée results in a dish with
subtle Asian flavours of lime leaves, aniseed, bayleaf, soya and rice
wine, all of which has been reduced to a syrup and then glazed onto the
duck. The spinach and the turnip purée subtly break through the
sweetness of the duck.
Vegetarians will be delighted with light tasty wholesome
dishes such as Spinach Risotto with Baked Artichokes and Open Vegetable
Lasagne with Pine Nuts, Tomato Ragu and Basil Pesto.
For sweet treats the menu
offers an irresistible selection, from the dark rich flourless Chocolate
Pistachio Torte, to the simple but perennially popular Malva Pudding
with Home-Made Custard.
 
The
Westcliff has three private dining areas where menus can be created to
suit the occasion. The exquisite Orient Room is ideal for an intimate
lunch or dinner for up to 10 guests; The Lutyens
Dining Room, with its 20-seater mahogany table, is
ideal for a splendid formal dinner as well as meetings, breakfasts, lunches and
gorgeous teas while the
larger Sir Herbert Baker Suite is an excellent choice to host larger
receptions up to 80
people.
The
comfortable Polo Lounge, the Conservatory and
Pool Terrace are welcoming, relaxed and friendly. A delightful rendezvous
from mid-morning for great cappuccinos, light lunches, later a nibble from
the new sumptuous Tea Buffet. Have scintillating cocktails besides the
pool, undoubtedly the Polo Lounge is the place to be. Enjoy the occasion
indoors, outdoors or at one of the popular window tables in the
conservatory, as well as the divine Terrace for spectacular views clear
across the shimmering waters of the rim flow pool.
  
CURED MARINATED SCOTTISH
SALMON MEDALLIONS WITH CITRUS ASPARAGUS AND DILL HOLLANDAISE
2 whole fillets of cleaned Scottish Salmon, skinned, boned, etc.
1 kg salt
1 kg sugar
200 g fennel tops, or dill
Marinade
200 ml orange juice
50 ml soy sauce
1 red dried chilli
2 cloves garlic
200 ml white wine
bay leaf
thyme
600
g asparagus, trimmed and washed (Peel any tough outer layers)
Citrus
Vinaigrette:
125 ml orange juice strained
2 ml powdered mustard
1 clove garlic, crushed
sea salt and freshly milled black pepper to taste
125 ml olive oil
Hollandaise
Sauce:
180 g butter, cubed and placed in the freezer until needed
3 egg yolks
1 tbsp water
1 tbsp lemon juice
sea salt, to taste
ground white pepper, to taste
dill
Cure the fillets: in salt, sugar and dill for 24 hours. Remove, wash, dry
and place in the marinade,
that has been heated to boiling point then cooled to about 30 degrees. Marinate for a further 24 hours, remove, dry and wrap until needed.
To
prepare the asparagus:
Blanch the cleaned asparagus in salted boiling water for 3 - 4
minutes, refresh in cold water. Drain, cool and toss in the a citrus
vinaigrette. and then reserve vinaigrette to sprinkle over the salad
leaves.
To
make a Citrus Vinaigrette:
Whisk together the orange juice together with the mustard, garlic,
salt and pepper. Gradually whisk in the olive oil and continue
whisking until creamy. If you need a little more acidity add in a
drop or two of lemon juice.
To
make a Hollandaise Sauce: Melt
25 g butter in a small saucepan over low heat. Set aside. Place a
bain-marie, or a half-filled pot of water with a heatproof
(flameproof) glass bowl set on top, over low heat. Add egg yolks
and water to glass bowl and whisk for 1 - 2 minutes or until
foamy. Add half the cold butter and whisk for 1 minute. Whisk in
remaining butter and remove bain-marie from heat; the mixture
should look smooth and creamy. Gradually add melted butter, whisking
continuously until sauce is thick. Beat in lemon juice and season
to taste with salt and pepper. Add chopped dill.
Cook's
Note:
If sauce curdles during cooking process remove from heat immediately,
then place an extra egg yolk in a clean bowl and gradually whisk sauce
into it. If sauce is too thick, add 1 - 2 tsp hot water to remedy.
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TOMATO AND PRAWN COCKTAIL
Pesto, olive oil and balsamic reduction:
6 plum tomatoes, blanched, peeled, quartered and de-seeded
60 ml tomato vinaigrette made from the juices of the tomato, add a
little vinegar and olive
oil
3 leaves gelatine, pre soaked in a little cold water 6 minutes
300 g prawn meat, diced
½ onion, finely chopped
2 cloves garlic
a few sprigs fennel
1 cup pesto sauce for garnish
balsamic and red wine reduction for garnish
Place the tomato quarters in a moderate oven of 160ºC and roast until
tender, but not overcooked. Cool on a piece of cling wrap.
While
this is happening, make the prawn cocktail. Slice the prawns and add to a
pan with onion,
garlic, fennel tops and sauté until just cooked. Add the pre-soaked
gelatine leaves and stir until dissolved.
On cling wrap, add six tomato petals, point-to-point, add a spoon of
prawns, then bring the cling wrap up, so as to reform the tomato.
Squeeze out all the air, twist and refrigerate until set. This can last
for a few days. Use the skin to deepfry and garnish the end plate, along
with some parsley.
Pesto, balsamic, and red wine reductions are
used to paint, or drizzle on the plate.
La Belle Terrasse restaurant
is open every day for lunch and dinner. For further enquiries or to make
a booking, please phone (011) 481-6000 and ask for restaurant
reservations.
THE
WESTCLIFF
67 Jan Smuts Avenue, Westcliff, Johannesburg, 2193
Telephone +27 11 646 2400 / Facsimile +27 11 646 3500
www.westcliff.co.za
www.orient-expresshotels.com
See
more on SHOWCOOK.COM TEA
IN TOWN & COUNTRY AT THE WESTCLIFF.
A
SHOWCOOK.COM PRODUCTION
Photography by Franz Lauinger
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