Kipling’s Brasserie
Kipling’s Brasserie’s culinary team has created an enticing new summer menu that is inspired by South Africa, its social culture and diverse culinary influences. Rated as one of the top fine dining restaurants in Port Elizabeth, Kipling’s Brasserie continually evolves its innovative menu to reflect the sentiments of each season as well as new eating trends. As always, special emphasis has been placed on fresh, seasonal and locally-sourced ingredients to ensure the authenticity of the dishes.
“Our new summer menu incorporates the freshest ingredients and whenever possible, organic ingredients. The menu has been changed to reflect the various, and sometimes unusual, items that we can obtain from our fish and meat suppliers, offering our guests opportunity to explore exciting flavours and combinations.
“For those guests who wish to eat from a lighter and healthier choice, we have included a number of alternative dishes. For instance, we have introduced low carb options so that Banting enthusiasts can rest assured that their meals will be as tasty as they are Banting-compliant,” says Executive Chef Paul Bain.
Renowned for excellent service and the diversity of tempting dishes, Kipling’s Brasserie is the place where traditional South African cuisine and its culinary influences are enthusiastically celebrated. On the new summer menu, diners can explore exciting indigenous flavours in an array of dishes such as the handpicked wild mushrooms with grilled sourdough and sherry vinaigrette; the pan roasted Pacific Panga with jasmine rice, vegetable salad, roasted peanuts and warm sesame dressing, as well as the Franschhoek Trout with snow peas, asparagus, orzo pasta.
Taking its advantage of its close proximity to the ocean, the restaurant’s menu features scrumptious seafood choices like soft shell crab tempura with wakame salad and ginger chips; raw tuna served with crispy taco, avocado, black beans and roasted pineapple; ocean fresh whole shell mussels steamed in La Motte Sauvignon Blanc, as well as a mouthwatering prawns and chicken red coconut curry.
Meat lovers are spoiled for choice with a selection of premium steak dishes; lamb loin chops and lamb shank. Chicken dish choices include amongst others chicken supreme, comprising polenta gnocchi, baby spinach and roasted tomato, parmesan oil as well as chicken biryani. Vegetarians are also catered for with dishes such as lentil Vade.
Spectacular meals can be crowned with one of the decadent homemade desserts. On the list of choices are deconstructed lemon cheesecake with fruit pearls, fruit purées and red berries; a refreshing fresh berry meringue with strawberry and black pepper sorbet; litchi panna cotta, and Turkish delight, pistachio tuile.
Kipling’s Brasserie offers this a’ la carte menu every evening from 18h00. The restaurant is also known for its extensive curry buffet on the first Sunday of every month. Themed wine or whisky and food pairing events are hosted regularly on Saturdays at 13h00. Being The Boardwalk Hotel’s signature restaurant, Kipling’s Brasserie is open daily for breakfast, serving a sumptuous and burgeoning buffet of hot and cold dishes, fruit, and speciality coffees from 06h00 to 11h00 at R185 per person.
