This week, Heloise Smit The Rockwell’s Executive Chef tells
us about the future plans for The Rockwell.
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| Some changes are coming! |
Since joining The Rockwell 10 weeks ago, Heloise has designed
a brand new menu for the in-house restaurant which will be opening early in
2013. The restaurant which still has to be named, will be a café / bistro
style venue with an all-day menu of classic food made to perfection.
Heloise has shown us just a few items so far including these:
Classic
Toasted Cuban Sandwich
Baguette loaf, braised
pulled pork, local ham, Swiss Emmental cheese, pickle and grain mustard mayo
Grilled
Calamari Nicoise
Fine green beans,
kalamata olives, cherry tomatoes, red onion, chargrilled baby potatoes, fresh
herbs, poached egg
Herb
Crusted Fillet of Beef
Potato fondant, sauté
mushrooms, celeriac puree, tenderstem broccoli and rosemary jus
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| The restaurant will be changing too! |
Heloise also has a delicious room-service menu with simple
items like soup and club sandwiches for guests who want to relax in their
apartments rather than venturing out.
Her job profile is to grow the entire restaurant / bar /
patio area and she is already steaming ahead. On Friday evenings there is
the free wine tasting with Flagstone Poetry Wines and live piano music. A
new fountain is being put up outside on the patio and on Sundays there will be
live piano music and summer braais (barbeques) from 11h30 until 16h00.
Other plans include food pairing evenings with Whiskeys and
Brandys as well as marketing evenings with Food Bloggers and Radio Personalities
being invited to experience The Rockwell.
The Rockwell’s Steelworx Bar, lobby, patio and restaurant
are fast becoming THE place to hang out for film crews, guests and Capetonians
alike. Grab a group of friends and come and see why! You won’t be
sorry.
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| Have a good last look at these areas, they won't ever be the same again! |
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