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Venetian fare with flair
Venetian fare with flair at Montecasino
Step into Punchinello’s, the new Southern Sun Montecasino hotel’s specialty restaurant, and immerse yourself in a Venetian inspired gastronomic experience. With precision, Executive Chef Gerard Vingerling and his team deliver dishes typical of a Mediterranean infused eating escapade.
Drawn to the kitchen from a young age and inspired by his passion for Italian food, Vingerling joins Southern Sun, bringing with him hands-on proficiency acquired in some of the country’s most distinguished hotels including The Grace, The Hilton and the boutique Saxon Hotel.
He espouses a culinary philosophy characterised by simplicity and excellence, and fashioned using the best and freshest elements. He loves the extraordinary and the classic, and creates dishes that seamlessly encompass both.
“History describes Venice as a focal intersection of roads in the Mediterranean. Consequently the region was a melting pot of exotic, rich flavours and spices including pepper, ginger, saffron, cloves and nutmeg,” says Vingerling. “The Venetians were also famous for refining sugar brought from India, for colouring polenta with saffron and rice with the ink of cuttlefish, and for making seafood central to the table.”
“At Punchinello’s we have produced an offering reflecting these authentic Mediterranean and Arabic influences, with Italian inspiration at its core.”
The restaurant’s seasonal menu, compiled every four months, and designed as a take-home magazine (including recipes and insights) continues a legacy of flavourful, colourful food. Using the freshest ingredients and artful presentation, Vingerling integrates the spices of each particular region to capture the aromas and tastes of true Venetian fare.
While Punchinello’s embodies the prominent theme of the interconnection between food and dreams, it simultaneously communicates the importance of authenticity – in cuisine and in interactions. “The restaurant’s unique open kitchen represents this and reinforces our objective of creating a bond with our customers,” says Vingerling.
“Food tells a story and it connects people. Punchinello’s constitutes a platform to nurture this process. Our exposed kitchen is a veritable theatre of food, showcasing culinary talent. In addition, our chefs are accessible. Usually hidden from sight, now they are able to really connect with guests.”
Patrons can entice their tastebuds with selections from a Mediterranean table comprising meze, anti pasta, tapas and fresh baked flatbreads; hot meze, paste e risotti including a giant ravioli of taleggio and aubergine with prawns, or wild mushroom risotto; various dishes from the chef’s wood fired oven and open grill (such as chicken tagine or veal ossobuco; oven baked duck with shallots, mushrooms, green beans and pancetta in red wine; or classic mediterranean grilled prawns); and not forgetting an array of delectable desserts: gelato – true Italian style – berries and zabaglioni, or grand marnier torte, to name a few.
To complement these dishes, Southern Sun’s Group Certified Sommelier, Miguel Chan, has compiled a bouquet of beautiful South African wine pairings, by the glass if desired. “The wines offered at Punchinello’s reflect the Venetian theme and expose South African favourites. We have emphasised value for money so each diner has the opportunity to enjoy a bottle of wine, with most priced between R95 and R120,” says Chan.
Chan liaised closely with the executive chef to produce a wine list based on the dishes served. A blind tasting also ensured all listings are the most unusual and best quality wines available. “A knowledge of both food and wine need to support one another to deliver exceptional pairings. To enhance the dining experience for guests, for each course, the menu indicates a suggested wine,” he says.
As symbolised in fine charcoal etchings displayed throughout the restaurant, Punchinello’s is a stage for food. So while, the restaurant expresses a fine affinity with characteristic
Venetian gastronomy, it does so in a manner that is somewhat sublime, indisputably Mediteranean and little theatrical. And true to its heritage, Vingerling can demonstratvely wish patrons buon appetito.
Ends
Issued on behalf of Southern Sun
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