Tyrow Power – the new Executive Chef at The Cradle Boutique Hotel in the Cradle of Humankind – has an impressive international culinary pedigree.

The Durban-born chef worked with food trendsetter Richard Carstens at KZN’s acclaimed Lynton Hall in Pennington and later took over the reigns as executive chef. His impressive résumé includes stints working  in the US where he was head chef at Laurel Links Country Club in Long Island and senior sous chef at Donald Trump’s Mar-A-Largo Country Club in Palm Beach Florida. This was an eye opening experience with the food served at the six diamond star restaurant flown in from around the world.

Power values his time working with Carstens and says he considers him a mentor: “I learnt so much about flavour profiles and food presentation, not always following trends or fads, which has held me in good stead in my career.”

Cradle Boutique Hotel

Power is delighted to be back in SA and and heading up the young team in the kitchens at the Cradle, a unique ecotourism destination and the only hotel in the world situated on an active anthropological site unearthing hominid fossils. However, there’s nothing antiquated about what’s happening in the kitchen of the modern 180-seater restaurant with its unparalleled views of a breath-taking Highveld landscape.

“I love the fact that the Cradle Boutique Hotel team embraces a cradle (farm) to table philosophy. Sustainability is the cornerstone of what we do. Sourcing trout and beautiful veggies from our aquaponics tunnel, honey comes from the reserve`s hives to supporting neighbouring organic farmers,” he explains.

The Cradle restaurant is taking part in Restaurant Week which runs until May 1 and will be serving a specialy designed affordable three-course dinner menu for R345 devised by Power.

STARTER

BONE MARROW

Bone marrow served with parsley salad (red onions, whole parsley, capers & lemon zest, parmesan) and sourdough crostini

or

SPICY FISH CAKE

Spicy fish cake with a mango salsa, sesame seed crumble and a lemon & dill yoghurt dressing

or

BEETROOT CARPACCHIO (VEGAN)

Beetroot carpaccio, basil pesto and balsamic reduction, macedoine beetroot and goat’s cheese

MAIN

GRILLED TROUT

Grilled trout with herb & lemon zest with a spekboom chutney and beetroot salad, herb oil topped with smoked trout ice cream

or

PAN SEARED CHICKEN BREAST WITH PEACH GLAZE

Pan seared chicken breast with sweet potatoes and butternut dauphinoise, grilled asparagus topped with a peach glaze

or

RISOTTO CAKES (VEGAN)

Almond risotto cake with a broccoli sauce, roasted beetroot disk and veggie balls

DESSERT

DECONSTRUCTED APPLE CRUMBLE

Coffee crumble with roasted apple filling, dried apples, short biscuit, vanilla and nutmeg ice cream

or

CAKE OF THE DAY

Cake of the day served with ice cream

or

TRIO OF SORBETS (VEGAN)

Booking for this on The Cradle Restaurant – Johannesburg | Restaurant Week

Every cent spent at the Cradle Boutique Hotel is poured back into conservation, education and the protection of the Malapa Motsetse Foundation. Open for breakfast, lunch and dinner Monday to Sunday. Bookings on +27 87 353 9599

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Chef Mokgadi Itsweng