quills, intercontinental hotel

Who knew that just around the corner from the arrivals terminal at OR Thambo International was an exceptional restaurant with an award winning executive chef? I was invited to experience an interactive chef’s table at Quills, Intercontinental Hotel a few weeks ago, and my taste buds have never been happier!

Executive Chef Yoshan Naidu prepared an absolute feast for us starting with ostrich carpaccio on Yorkshire puddings as well as tomato and bringel canapes. Both were full of flavour and the Yorkshire puddings were as light as a feather.

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For the amuse bouche course we were served a gorgeous prawn and baby marrow roulade with mango salsa. This was definitely my favourite dish of the day – fresh, light and just a dash of zing from some added ginger. This dish is featured on the Quills spring menu. As a restaurant they change their menu every season to include foods that are in season to ensure top quality meals.

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This is where things started to get interesting as we were summoned to our work stations and told that we were going to be doing some cooking of our own. After a demonstration by Chef Yoshan, we assembled our own salmon and prawn roulade. I’m no whizz in the kitchen but I’m pretty impressed with how my dish came out!

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This was then plated with salmon spring rolls and a salmon fish cake. A delicious mild curry sauce accompanied this dish and made for a very interesting flavour combination.

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Back to our work stations we went to start putting together our Pomme William. Not sure what that is? Neither was I. Basically its mashed potato with a breadcrumb crust that is deep fried. Yip, you read right, deep fried carbs. Go big or go home right?

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After the Pomme Williams were done, they were plated with the rest of the main course: the most delicious chicken ballotine that was stuffed with pistachios and chorizo, a medallion of chicken, scrumptious salty pork belly lardons and yummy autumn veggies. What a combination! This culinary delight will be one of the amazing dishes on the Quills Winter menu that launches on 1 May.

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To end things off, we were served Chef Yoshan’s twist on peaches and cream and let me tell you, it was so delicious that if I had any room left, I would have gladly had a second helping!

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Quills is an absolute adventure for the taste buds and combined with impeccable service, an impressive wine list and set in a delightful environment, you absolutely have to treat yourself to a meal there. And if you’re really in the mood to treat yo’self, why not book a spa treatment and spend the night in one of their luxury rooms.

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