MyPond Hotel launches exciting new menu

BY JESICA SLABBERT - SEPTEMBER 2, 2016

MyPond Hotel in Port Alfred this week launched their new menu at their Lily Restaurant during a colourful evening event which is now available to the public.

A state of the art, 4-Star boutique hotel situated on the banks of the Kowie River in Port Alfred, MyPond Hotel is run by one of the most prestigious hotel management schools on the African continent, Stenden University South Africa.

Prior to the launch MyPond had a pre-launch that was open to the public, so that they could get feedback on what the community liked and more importantly, which dishes they preferred. The dishes that were more liked were chosen for the new menu.

“For this evening we were trying to create something different, that for me, brought all the places I used to work in my industry, and just try to bring a little bit of flair into everything that I do,” said MyPond Executive Chef, Sharmilla Simon.

At the launch, guests were served a comprehensive menu consisted of three Starters (a soup of the day, which was butternut; Cajun prawn salad and Baked camembert cheese served with micro-herbed salad accompanied with homemade cranberry foam); and Five Mains (Pan fried potato gnocchi served in a roasted butternut and caramelised onion sauce, topped with parmesan cheese; Slow braised pork belly served with crispy bacon, baby onions and potato lentil finished off with a thyme jus; Grilled lamb chops accompanied with toasted onion and tomato sandwich served with mint sauce and salsa; Gremolata line fish served with a bed of roasted vegetables and a thyme veloute and Marinated chicken breast layered with melted feta cheese, spinach and sweet potato gratin).

  

There was an option of three Desserts (MyPond sticky toffee pudding served with a dollop of cream; Bar One cake; a decadent chocolate cake served with homemade vanilla ice cream and the dessert of the day).

Judging by the nods from the guests, the dishes, which were generously served, were very well-received.

One also noticed an Indian flair in the dishes – perhaps because the chef herself is half-Indian.

When dessert came around the sated guests were spared from trying all three and chose, whichever one they preferred.