The new spring menu at Grei is a celebration of colour and texture
Celebrating the changing of the seasons in true sensory style, Grei at the Saxon Hotel Villas and Spa debuts the Vernal menu.
Since it opened in April 2018, the restaurant has received praise from local and international guests lauding both the experience and the prowess of Head Chef Candice Philip. Named ‘Young Chef’ by Condé Nast House & Garden Gourmet’s Restaurant Awards, she has also been recognised by Eat Out as the Nederburg Rising Star recipient.
For this new menu, Philip and her team will continue to focus on fresh produce – sourced from the extensive garden on the estate, to celebrate seasonality. Vernal is the next chapter in the journey the Grei team has come along and as spring represents rebirth, it will celebrate life and colour. Working with organic and heirloom vegetables, and highlighting herbs – a signature of the restaurant’s – the menu will feature unusual pairings and natural flavours. The restaurant’s ethos is one of combining flavour, texture, colour and ambience in one cohesive and artful whole, engaging the diner.
“Since joining the Saxon, I’ve been privileged to work alongside some of the country’s best chefs, including David Higgs and Luke Dale-Roberts. I’m excited to bring my own long-held vision to life in the form of Grei. I really want people to come and appreciate what we’re doing, to take the time and enjoy the journey.”
The six-course menu pairs encompasses a multitude of culinary influences – from Asian flavours to classic combinations, all the while with the common thread of fresh garden flavours running through. The menu can be paired with a combination of local and international wines but there is also a non-alcoholic pairing option, as well as vegetarian or pescatarian permutations.