AVANI ho­tels launch fes­tive menu

Lesotho Times - - Entertainment - Mo­halenyane Phakela

JUST in time for the fes­tive sea­son, the AVANI Le­sotho ho­tel group on Mon­day launched a menu full of de­li­cious treats with a Le­sotho flair.

Launched at AVANI Le­sotho Ho­tel & Casino, the ex­clu­sive menu was served to mem­bers of the press and other in­vited guests who tucked into the de­lec­ta­ble range of starters, main cour­ses and desserts.

The ex­clu­sive menu fea­tures a di­verse ar­ray of cre­ative con­coc­tions, and is the hand­i­work of re­cently ap­pointed chef, Jan Botha, from Pre­to­ria, South Africa.

The menu fea­tured such starters as Spring­bok Carpac­cio, con­sist­ing of slices of spring­bok, aubergine, sweet pep­pers, baby mar­row and sun-dried toma­toes among other in­gre­di­ents, or the scrump­tious Smoked Katse Trout Salad with aubergine salsa, Quail’s egg, ca- pers and horse­rad­ish cream dress­ing. Last, but cer­tainly not least, was the Mar­i­nated Chicken Salad, which is a blend of chicken, roasted veg­eta­bles, herb salad, honey and soya re­duc­tion.

For the main course, guests were spoilt for choice, with Beef Medal­lions with Cran­berry Jus (medium rare beef medal­lions, potato puree, green beans, car­rots and cran­berry jus), Grilled Katse Trout (Katse trout, pep­padew risotto as­para­gus, tomato, onion and co­rian­der dress­ing) and Baked Chicken Supreme (wild mushroom stuffed chicken breast, gar­lic mash, veg­eta­bles and truf­fle veloute).

Dessert afi­ciona­dos were not ne­glected with the choice of Choco­late and Amarula Mousse, Pecan Nut Pie and Malva Pud­ding.

From the starters to the deserts, the cui­sine was paired with var­i­ous wines as per Chef Botha’s spec­i­fi­ca­tions.

He told the guests that infusing a Le­sotho flair to the menu was a chal­lenge he man­aged to rise to.

“I have cre­ated dishes such as this be­fore, but through­out my 20-year ca­reer, I have never ex­per­i­mented with the Se­sotho flavour which I found to be very chal­leng­ing. I have only tried to fuse South African cui­sine with that of the French,” Chef Botha said.

“I dis­cov­ered that the Se­sotho style is quite ba­sic, and I faced the chal­lenge of com­bin­ing it with the mod­ern South African style. My in­ten­tion is to change the menu ev­ery sea­son, mean­ing I will be com­ing up with a one next Fe­bru­ary. I am also look­ing for­ward to learn­ing more flavours from Le­sotho.” he said.

On his part, AVANI Le­sotho area res­i­dent man­ager, Willem Van Heer­den, said there were more changes in the off­ing apart from the new menu.

“The new menu was meant not only to be unique, but also ex­cit­ing, hence the ad­di­tion of the lo­cal flavour,” Mr Van Heer­den said.

“This is just a glimpse of what our cus­tomers should ex­pect from the AVANI Le­sotho Ho­tel & Casino and AVANI Maseru Ho­tel.

“We will also be launch­ing a sassy new coffee shop in two weeks time which will be re­tail­ing spe­cial cof­fees and teas as well as our own prod­ucts such as bis­cuits and cakes.

“We will also in­tro­duce a whiskey and cigar bar (to re­place Leifo Bar at AVANI Le­sotho) ex­clu­sive to less than 50 sub­scribed mem­bers who will each have their own cab­i­net to store their booze.”

He said the AVANI Maseru Ho­tel would be closed for three months from May next year for ren­o­va­tions.

“We are hop­ing to re­fur­bish AVANI Maseru ho­tel from May next year to make ren­o­va­tions, and we have set aside M30 mil­lion to bring the ho­tel up to the stan­dards we re­quire.”

Grilled katse trout.

Baked Chicken Supreme.

Mar­i­nated Chicken Salad.

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