An elegant yet relaxed experience with a touch of drama in the presentation of the well-crafted menu
Strategically situated in the Queen Victoria Hotel and in the heart of the bustling Waterfront, one enters the very chick, tranquil atmosphere of Dash Restaurant and Bar. Welcoming smiles from waiters in a setting of sheer opulence and modern style warmly greets you and immediately the crazy buzz of the week’s shenanigans fade away.
For the luncheon, there was a set menu of three starters, four mains and four desserts. Being a party of four, we were able to observe and enjoy the best that this fine establishment had to offer.
RESTAURANT WEEK LUNCH MENU
19 October – 05 November
R350.00 per person
Choice of Starter, Main Course and Dessert
Feta and Pumpkin Salad – Danish feta, roasted butternut, zucchini, Kalamata olives,
roast tomato and rocket with citrus dressing
Free Range Duck Confit – Thai marinated noodles, peppers, cabbage, carrots and green bean,
topped with fresh coriander, mint and cashew nuts
Organic Quinoa and Roast Beetroot Salad – Avocado, red onion, celery, chick peas and silken tofu with cumin dressing
Beef Fillet with Poached Hens Egg – Broccoli, confit tomato, fat chips and a tarragon hollandaise
Fresh Fish of the day – Marinated with fennel seed and lemon, steamed market vegetables,
Tomato and caper sauce – Durban Chicken Bunny Chow
Charcoal brioche served with sambals – Wild Mushroom and Parmesan Risotto
Served with vegetable crisps
Slow Roasted Pineapple in Saffron and Ginger
Sesame praline and a coconut lime ice cream
Mixed Berry and Green Tea Parfait
Candied hazelnut and apple sorbet
Selection of local cheeses, condiments and preserves
Selections of Sorbet or Ice Cream
Whilst intermittently sipping my pink bubbly, I was pleasantly surprised by the well prepared Free Range Duck Confit, as I had seriously not expected the flavours and textures to blend so well nor taste so Thai.
The beef fillet was equally well prepared, with the fresh crisp vegetables accompanying it beautifully.
My husband and I do what I love to term as dinner tangos, with knives and forks expertly crossing each other’s plates, we shared our meal and savoured the catch of the day, expertly prepared, flagrantly fresh king klip.
The seriously sweet toothed foodies, will not be disappointed by the selection and quantity of desserts. From sorbet, ice cream, cheeses, preserves and fruit interestingly prepared for a taste bud adventure.
As we proceeded through our dinning, I concluded that my preconceived ideas of Victorian sized portions were seriously dashed by the extravagant, artfully plated fare. So perhaps this is where they got their name, I’d like to think but doubt itJ
This was definitely a well shared sensory afternoon where sight, taste, smell and the sounds of good laughter with our fellow favoured diners, Rene and Jason.
I spotted a little grand piano in a cosy lounge area by the bar and could only imagine what a lovely evening of sipping ones favourite drink or enjoying your meal would be to the live accompaniment…sheer enticement for a second visit 😉
For the full album click HERE
Queen Victoria Hotel,
Written for JAR PHOTOGRAPHY by Bianco Burger