Plume, the chic-classic restaurant at The Palace, Sun City, has refreshed its menu to reflect the exquisite lightness of the new season.
The re-imagined menu is a delightful fusion of textures and seasonal flavours, with Angus beef, rooibos smoked springbok, Norwegian salmon and mushroom tortellini in the cast of inspired dishes to appeal to The Palace’s discerning global guests.
“Our new menu is uncomplicated, with a selection of charismatic dishes that burgeon with fresh and uplifting flavours. At Plume, dining is a luxurious, intimate and unhurried experience. The menu reflects this ethos,” says Hanroe Erasmus, Palace Executive Chef.
For the Amuse Bouche there is duck liver parfait; charred Sparta Angus beef and leek, and ceviche oyster. For appetisers, guests have a choice of Irish scallops with sweet corn; sparta Angus beef tartar; rooibos smoked springbok; Norwegian salmon ceviche and quail and mushroom velouté.
The selection of main courses includes duck with carrots, leek, beans and an invigorating plum jus; succulent Sparta Angus beef wellington with summer vegetables and port jus; dorado with butternut, peas and lime; pork belly with parsnip, apple, port onions; sumptuous summer vegetable and truffle lasagna rolls for vegetarians, and roasted chicken with potato, mushrooms, thyme jus.
Spring shines through in desserts such as deconstructed lemon meringue; passion fruit cheesecake with orange sorbet and muscadel poached pear with crème Fraiche. The rich triple chocolate ganache is pure indulgence.
The curated wine list offers a selection of handpicked wines that offer a reflection not only of the season but of the style and character of the restaurant, as well as the customers it serves.
Venturing to Plume for dinner is also an opportunity to dress accordingly for the experience. The dress code is smart-elegant and no jeans, sneakers or flip flops are permitted. Regrettably, no children under the age of 12 years old are allowed.
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