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Questions and Answers
What is the primary focus of the food philosophy mentioned in the menu?
Which ingredient is NOT listed in the Soy and Orange Duck Prosciutto dish?
What dietary requirement does the menu advise customers to communicate in advance?
What seasonal aspect affects the menu at the President hotel?
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Which starter features Grana Padano as an ingredient?
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What does the menu imply about the sourcing of its ingredients?
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Which dish is paired with pomegranate mole?
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What is the price of Ricotta Gnocchi on the menu?
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Which cut of beef has the highest weight?
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What is the unique characteristic of the Chocolate Forest dessert?
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Which sauce options are available with the grilled cuts?
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Which of the following wines is the most expensive per bottle?
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What characteristic does the Deconstructed Malva Pudding hold?
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Which of these sides is not offered?
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Which wine option is served in a glass for the lowest price?
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What is the weight of the Beef Fillet?
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Which dessert is flambéed with liqueur?
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What indication is present regarding alcohol sales?
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What dietary restriction does the Kudu Loin dish accommodate?
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Which dish includes tofu as an ingredient?
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What is the main ingredient in the Roasted Cabbage dish?
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Which dish is specifically labeled as vegan?
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What is the price of the Chicken Supreme dish?
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Which ingredient is NOT included in the Seared Kingklip dish?
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What type of cuisine does the Pork Belly dish belong to?
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What additional component is served with the Red Thai Vegetable Curry?
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Study Notes
President Hotel Food Philosophy
- The President Hotel in Cape Town is over 257 years old.
- The food philosophy is based on fresh, local and delicious ingredients.
- Dishes are inspired by the natural surroundings of Cape Town, between the city and the ocean.
- Only the highest quality, homegrown, responsibly farmed ingredients are used.
- The menu changes seasonally to ensure the best ingredients from Cape Town are available.
- The hotel encourages diners to be mindful of food waste to promote sustainability.
Starters
- Soy and Orange Duck Prosciutto: Soy and orange-glazed duck prosciutto, served with Pok Choi, sweet roasted fig, pickled fennel and sun-blushed tomato - ZAR 125
- Seared Tuna: Seared tuna with pomegranate mole, crispy puffed rice, edamame, baby gem lettuce and ponzu aioli - ZAR 120 (Contains Egg and Fish)
- Grilled Squid: Grilled squid on squid ink risotto, heirloom tomatoes, parsley gremolata and Grana Padano - ZAR 110 (Contains Dairy and Fish)
- Ricotta Gnocchi: Velvety ricotta gnocchi with artichokes, black olives, parmesan, rocket and rich sage beurre noisette - ZAR 88 (Contains Dairy and Egg)
- Roasted Baby Beets: Tender roasted baby beets with a creamy blue cheese mousse, crunchy hazelnuts, baby leaves and wholegrain mustard dressing - ZAR 88 (Contains Dairy, Nuts)
Mains
- Kudu Loin: Kudu loin on a creamy parsnip purée, with braised baby turnips, charred onion petals, beetroot crisp and port and juniper jus - ZAR 275 (Contains Dairy, Alcohol)
- Pork Belly: Crispy pork belly on a creamy sweet potato purée, topped with plum, spring onions, shiitake mushrooms and pork crackling crumble - ZAR 260 (Contains Dairy, Pork)
- Seared Kingklip: Perfectly seared kingklip on wild rice, with charred corn, Parisian potato, baby radish, shimeji mushrooms, broccoli a squeeze of lime and a fragrant seafood and citrus broth - ZAR 250 (Contains Nuts and Fish)
- Chicken Supreme: Succulent chicken supreme on a creamy pomme purée, topped with king oyster mushroom, braised leek, asparagus, saffron and pear chutney with a sage and tarragon velouté - ZAR 195 (Contains Dairy)
- Red Thai Vegetable Curry: Aromatic red Thai vegetable curry with tofu, tenderstem broccoli and kale, served with fluffy jasmine rice - ZAR 155 (Contains Dairy, Vegetarian)
- Roasted Cabbage: Roasted cabbage with a waterblommetjie bredie (stew), kalamata olives, soaked sultanas and topped with roasted almonds and herb crumb - ZAR 155 (Contains Nuts, Vegan)
- Cape Malay Aubergine: Aubergine with a flavourful split pea dhal, with quinoa, baby vegetables, chickpeas and a sweet mebos chutney, finished with a drizzle of coriander oil - ZAR 150 (Vegan)
From the Grill
- All flame-grilled cuts are sustainably farmed, pasture-raised beef.
- Served with a choice of 2 sides and 1 sauce.
- Sirloin: 280g - ZAR 255
- Rump: 280g - ZAR 260
- Beef Fillet: 250g - ZAR 280
- T-Bone: 400g - ZAR 310
- Rib-Eye: 300g - ZAR 355
- Lamb Loin Chop: 400g - ZAR 375
From the Grill Sides
- Hand Cut Fries
- Mashed Potatoes
- Garden Vegetables
- Honey and Orange Roasted Butternut
- Fresh Salad
From the Grill Sauces
- Café de Paris Butter
- Chimichurri
- Mushroom
- Peppercorn
- Port and Juniper Jus
Desserts
- Trifle-inspired Baked Alaska: Layers of peach and raspberry ice cream on chiffon sponge, topped with a fluffy meringue and flambéed with amaretto liqueur - ZAR 115 (Contains Dairy, Egg, Alcohol)
- Chocolate Forest: A vegan chocolate masterpiece with a rich chocolate marquise, a red cherry gel, sweet cherries and a vegan sponge cake - ZAR 110 (Vegan)
- Deconstructed Malva Pudding: A modern twist on a South African classic, featuring milk tart custard cremeux and coconut koesister ice cream - ZAR 90 (Contains Dairy, Egg, Nuts)
- Asian Apple Flan: Decadent Asian apple flan with apple slices, vanilla shortbread, creamy diplomat and a black sesame gel finish - ZAR 85 (Contains Dairy, Egg, Nuts)
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