Freddie Dias, head chef at Séjour restaurant, has used the last few weeks of lockdown wisely by adding a new section to his menu at the modern-fine dining eatery – a selection of petisco (Portuguese for tapas), grills and sauces.

“The expanded menu now has two different sections – Explorer, which is our modern-fine dining menu, and Pioneer – the new collection of tapas, or petisco, and grills which can be ordered as a combination of dishes, or as a side to our Explorer meals,” says Freddie.

The dishes include truffle-roasted cauliflower with sage beurre noisette, grilled broccolini with chilli and blue cheese sauce, “daaltjie” chickpea and spinach dumplings, and triple-cooked hand cut chips with black garlic mayo and parmesan. On the grills side, expect a 750g Chalmar T-bone, grass fed sirloin on the bone, a 600g pork chop and some of the finest Wagyu in the country.

Freddie has added two new dishes to the Explorer menu – line fish with courgette risotto, marinated courgette, goats cheese and gremolata; and a braised beef short rib with black garlic emulsion, charred leek, beef fat onions and Pommes Anna.

Séjour restaurant - Food & Wine

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