April 2014: The food-obsessed minds at Protea Hotel Fire & Ice! have come up with some diabolically delectable new additions to their established menu.
While the hotel prides itself on offering top-class cuisine across the board, it is particularly well known for its delicious gourmet burgers and shakes. It’s now taken these favourites to the next level, while enhancing the rest of their menu offering, too.
Says Protea Hotels Group Marketing Manager Nicholas Barenblatt: “We’ve kept our core burger concept, as it’s a winner which creates a great deal of talkability with our guests, but we’ve refined it and added a scrumptious selection of new toppings and sauces.”
Diners can create their own burgers by choosing from a new selection of toppings – the Wake-Up Call, a mixture of dill cucumber, bacon, cheese and fried egg; the Macho Nacho, crispy nachos with guacamole and feta; Cheese and Chong, caramelised onion folded in chorizo and smoked mozzarella; Flaming Rumba, a fruity pineapple salsa folded in wholegrain mustard and set alight with Stroh rum; and Blue Bull, blue cheese gratinated with roasted fig preserve and biltong shavings.
Protea Hotel Fire & Ice! has always been known as the place to meet and socialize, that’s why the hotel has put a burger offering in place that caters for groups of friends or colleagues. The menu now boasts a new burger Slider Selection, which includes a boerewors burger with tomato smoor and mustard onion rings, a lamb burger topped with brie and bush berry glaze, a line-fish burger with red curry butter and zesty sambal, and a roasted brown mushroom burger filled with a Greek peppadew™ pâté.
Says Barenblatt, “The mini sliders are a big deal because our GUESTS can now experience our awesome burgers in bite-sized portions.”
GUESTS can also expect a new starter offering – the Habanero Hooker, a hot line fish skewer coated in crunchy crust with a Bulgarian apple shot – and a new salad called Crusty Crab, a roasted sesame seed crabstick salad with deep fried calamari and sour pink onion dressing. The hotel has added two inspired seafood main dishes -- the Ocean’s Eleven, a director’s cut of soft line fish fillet perfumed in lime essence, and Hook, Line and Sinker, the captain's catch of buttery seafood mix set on linguini with fresh coriander.
There’s a new meaty main for the carnivores, the Just Pig Out, a mustard seed pork fillet stuffed with feta, smoked mozzarella and peppadew™ with sweet mashed potato, and the poultry crowd will welcome Out for a Duck, duck leg roasted in a citrus soya glaze set on a tian of potato sarladaise and baby onions.
Vegetarians can look forward to the Bo-Kaap, a fruity baked brown lentil bobotie with rich Cape Malay spices, the Italian Job, conchiglioni pasta tossed in a napolitano sauce with deep fried capers and basil pesto, and the Mac Daddy, layers of pasta and smokey cheddar with fresh herbs and confit cherry tomato on a bed of rocket.
For those who are going all out, there are decadent new desserts, such as The Godfather, a beautiful creation of infused Lindt, brandy and coffee mascarpone, set in layers of tennis biscuit and cocoa, the sweetly named (and sweet-tasting) American Pie, a frangipani apple tart with deep fried ice cream coconut pancakes, and the Bro-Wow-Nie', cranberry and walnut dark chocolate brownie dripping in warm chocolate sauce – perfect for the unrepentant chocoholic.