Latest News | 12 Sep 2023 | By Sun International

International Chef's Day | Sibaya

Surf & Turf Seaside | Photo by Sun International

Celebrate International Chef’s Day
with Our Exclusive Summer Menu at Sibaya

In honour of International Chef's Day, we’re excited to introduce a limited-time menu crafted by our talented Chefs to celebrate the flavours of summer. Each dish reflects the creativity and passion of the chefs behind it - available à la carte exclusively at participating properties.

WHEN: 20 October – 20 November 2024

WHERE: Sibaya Privè lounge, Maslow Lacuna Bistro, Boardwalk Privè lounge

Rita Sooklall Speciality Chef at Sibaya

Don't miss out on this seasonal experience!

Access Exclusive Recipes: Try these summer-inspired dishes at home.

Meet the Chefs: Learn about the culinary minds behind each creation.

Vote for your favourite Dish on Facebook

Try Chef's Surf & Turf Seaside Recipe

Ingredients

Hake 340g
Prawns 400g
Carrots 180g
Green Beans 100g
Cauliflower 100g
Potato large 250g
Parsley 20g
Butter 30g
Cake flour 200g
Lemon 55g
Garlic 30g
Salt 13g
Black pepper 10g
Cajun spice 10g

Lemon Sauce

Butter 130ml
Fresh lemon 130ml
Parsley 5g

Method

Peel the large potatoes and dice into cubes, add into cold water in a pot of salt water bring to the boil for 10 mins till soft, strain the pot of water and add butter seasoning and parsley.
Season hake with salt, pepper and Cajun spice dust the fish with seasoned flour, on a hot frying pan with oil lay the fish and fry for 5 mins each side turning lightly brown.
Peel the carrots and cut into required shapes and trim the green beans as well as cauliflower.
Clean the prawns leaving the shell on season and grill for 4 mins set aside basted with melted butter.
Plate the mash in the center of the plate and lay the hake on top of the mash, placing the prawns on top finishing with lemon sauce, garnish and grilled lemon.