Dash Restaurant & Bar, located in the Queen Victoria Hotel and Manor House, was recently host to an epic culinary innovation.
Executive Chef, Chris Erasmus, of the award-winning Foliage Restaurant joined Dash Executive Chef, Ashraf Arendse in the restaurant’s kitchen to create an eight-course menu that celebrates fresh, local ingredients and honours their cultural influences.
The duo recently brought their unique culinary artistry together in the stylish setting of the Dash venue as guests engaged with the culinary narrative around the evolution of the evening’s food, with each dish being a transcendent testimony to its origin.
The evening’s menu was a line-up of multi-sensory dishes which included raw and burnt beetroot, passion fruit and naartjie blossoms, nasturtiums and confit mutton belly and spices.
‘Food is a universal language, serving as the meeting point in bringing people together. It’s been a phenomenal opportunity to partner with Chef Chris, whose continued pursuit to create exemplary dishes from local, seasonal ingredients takes the field-to-fork philosophy to an entirely new level. Together, with our own, Chef Ash, of Dash Restaurant & Bar, we believe this culinary collaboration has moved the needle in experiential dining at Dash and across the industry,’ shared CEO of Newmark Hotels, Reserves, Lodges and Residences, Neil Markovitz.
