Thursday, November 6, 2014

Hyatt Regency, Johannesburg for lunch


Being a freelance(self employed) travel writer,
it is not often that I get to attend a year end function.
I was therefore very happy to accept an invitation from this hotel.


When the building first went up,
locals compared the exterior to a prison.
But, over the years it has become one of the landmarks in Rosebank


Being midweek, the lobby was quiet when I arrived.
However The Lobby Lounge just off this area was filled with business meetings,
local and international.


oneNINEone Restaurant...Where I was going to have lunch


The kitchen at oneNINEone...
No place to hide..


The wine cellar at the entrance to the restaurant.
A good place to have the wines on display,
 rather than hidden behind closed doors



Caroline Hurry,(www.travelwrite.co.za) David Batzofin
and Bruce Dennill (www.brucedennill.co.za),
prepare to enjoy the fare that is being presented to us.
A tough job, but SOMEONE has to do it.
See Bruce's review:
http://www.brucedennill.co.za/theyve-got-your-number-or-guess-whos-coming-to-dinna/



This is the new menu for the festive season.
Starter:
Herbed salmon trout with beetroot, butternut, rocket, red onion and feta cheese.
The trout skin was crispy and the fish perfectly cooked.
The accompanying salad was a perfect foil for the fish


Main:
Dukkah duck breast
Parmesan polenta,duck ragout, brussel sprouts, balsamic cherries.
Unfortunately, I do not eat duck but those at my table who ate it
pronounced it to be perfect.
The duck was cooked whole which gave it a crispy texture and a soft and moist interior


The chef very kindly changed my main course to a medium fillet.
It too had the same accompaniments as the duck.
The exception being the parsnip "mash" that I have enjoyed at this restaurant before.
I gave some to my fellow guests and the would not believe that is was not mash!


And finally...Dessert!
The menu described it as:
Deep fried cookies & ice cream, litchi salsa and raspberry jelly
I am afraid that description does NOT do this dish justice.


The menu forgot to mention the tiny meringues as well as the floral decoration.
When it comes to food it is all about PRESENTATION.
And all the dishes, and this on in particular, had it in spades.



Executive Sous Chef Shaniel Dinna cooked up a storm.
The menu was created by Executive Chef Andrew Atkinson...
A fantastic feast of festive fare.


After lunch I decided to take a wander around some of the public areas of the hotel
My first stop was The Recency Club lounge...
with a Nespresso machine...but no George Clooney
 or any of those good looking women in the advert


Reflections...


I found this interesting decor feature in the passage that leads to the gym
and Phumula Spa


A lap pool on the roof?
Not quite, as this is only the sixth floor...


The original art work in the passages in a welcome change
from the usual prints that tend to grace hotel walls


An interesting decor feature...
These can be found throughout the hotel



www.johannesburg.regency.hyatt.com


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