READ MORE: Sibalicious meals heading SAA’s way
Philip says they’ve always worked with produce from the hotel’s garden, focusing fi rat on organic and heirloom produce and later looking to the proteins. “For me, the herbs are often the little things that are overlooked. They not only bring an enticing aroma to the food, but also add great fl avour and colour.”
The menu is available as six-courses paired with a combination of international and local wines. There will also be a non-alcoholic pairing option, as well as vegetarian and pescatarian menus.