Fine dining experience without the stuffiness
THE restaurant at Broughton happened almost by accident – but what a fortuitous accident it was.
The Puffetts, owners of the country estate, had agreed to host the wedding of one of their daughter’s friends last winter and what is now the restaurant flowed from those plans.
The couple got married in a charming spot on the estate called the Outdoor Cathedral; for the reception afterwards guests sat under a canopy in the twinkly courtyard adjoining the manor house.
What is now the restaurant, Roy says, is where the dancing took place. But, seeing what a promising space it was, he and the staff set about transforming it into a fine dining restaurant that has grown popular with locals from Colleen Glen and, increasingly, the rest of the Bay.
The final touch was Roy’s pride – a walk-in “cellar” where diners have the option of choosing their own wine.
Chef Steven Leverington’s Broughton journey also began rather unconventionally last June, when he went to view the venue following a chance encounter with a neighbour.
“I met Roy and I haven’t left since,” Steven says, adding he had a hand in every aspect of the restaurant’s set-up.
“Being the head chef at Broughton has really opened my eyes to what I am capable of. Our feedback has been amazing and it’s such a confidence boost.” CHEF STEVEN’S RECIPE: Cajun butter prawns with avocado salsa and sweet chilli yoghurt Serves 2 Ingredients for the prawns 350g or six Mozambican prawns 20ml Cajun spice 60g butter 10ml extra-virgin olive oil Zest and juice of half a lemon Sea salt Freshly-ground black pepper Fresh parsley, chopped Ingredients for the salsa 1 ripe avocado, finely diced 50g red onion, finely diced 50g fresh tomato, finely diced 10ml extra-virgin olive oil 5ml lemon juice and zest Sea salt Black pepper Fresh parsley, chopped Ingredients for the dressing 60ml plain yoghurt 25ml Thai sweet chili sauce Micro-greens and wild rocket to garnish Method
Peel and de-vein the prawns, leaving the tail piece on. Saute prawns in the butter, olive oil, Cajun spice, lemon, parsley and seasoning until tender; the butter must be a dark, nutty colour.
For the salsa, combine ingredients and check seasoning. The salsa should have a nice zesty zing. For the dressing, blend yoghurt and sweet chili sauce until smooth.
To serve, arrange salsa down centre of plate. Dot the dressing around the salsa, then top with prawns. Drizzle plate with the remaining Cajun butter. Garnish with micro-greens and wild rocket.
DINERS’ DELIGHT: The restaurant has become popular for lunches and dinners
AT YOUR SERVICE: Waitress Nobuntu Jibiliza with a Garden Sunrise breakfast
CLEAN CUISINE: Cajun butter prawns with avo salsa and sweet chilli yoghurt