Durban ICC showcases its gourmet culinary offering to suite any occasion
The Durban International Convention Centre (Durban ICC) treated guests to an extraordinary afternoon of fine dining and exquisite cuisine when it hosted the Chef’s Table on 11 July 2019.
Durban ICC Executive Chef John Moatshe’s culinary team pulled out all the stops and mesmerised guests with their delectable four course meal.
“The Centre is reinventing its culinary offering in order to showcase some of Durban’s authentic African cuisines and has designed six new innovative event packages to meet the unique needs of our clients, at the best possible rates”, commented Durban ICC Chief Executive Officer Lindiwe Rakharebe.
The event was a display of the Centre’s unique approach to cooking and its ability to adapt to different culinary styles which has ensured its success in the industry for over 21 years.
“The Durban ICC is redefining how we think about food and the vital role it plays in the entire event experience. As a result, our chefs are constantly developing new, enticing dishes and pushing the culinary boundaries,” said Rakharebe.
To ensure that guests visiting the Durban ICC enjoy mouth-watering flavourful food, the Centre’s Culinary Department grows its own herbs on-site for use in its kitchen.
The Centre also uses seasonal, locally-sourced produce thus ensuring that our meals are cooked with fresh, high-quality ingredients, while supporting our emerging local farmers.
“As a venue that takes pride in being a world-class convention, exhibition and entertainment centre, our primary goal is to enhance our guests’ experience and we have invested significantly in this area. Brand new, international leading-edge culinary equipment has been installed in the Centre’s kitchens in the last few months, making it easier for our chefs to delight our guests,” added Rakharebe.
From mouth-watering breakfasts through to five-course dinners, guests visiting the Durban ICC can look forward to superb standards of culinary excellence and hospitality.
Executive Sous Chef, Clinton Bonhomme, devised the following delectable menu selection for the Durban ICC’s Chef’s Table:
The first course was a twist of rustic Italian style pizza, exotic mushrooms, enrich chicken batons, drizzled with truffle oil served with savoury garlic bread sphere.
The entrée was seafood consommé with golden flaked prawn tale and poached Norwegian salmon in extra virgin olive oil.
The main course was kudu loin wrapped and baked in puff pastry served with butternut and coconut purée, selection of seasonal baby garden vegetables, roasted smoked paprika potato cylinder served with aromatic prune rosemary sauce.
The dessert was deconstructed lemon curd tart with golden mile edible sand, basil ice-cream and elderflower milk foam.
-ENDS
Issued by: The Inkosi Albert Luthuli International Convention Centre (Durban ICC)
For more information contact: Durban ICC Corporate Affairs Manager Gugu Sisilana, 031 360 1302 or GuguSisilana@icc.co.za