Food review – Quills: Living up to its reputation

2014-10-05 15:00

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InterContinental OR Tambo


It’s very difficult to keep me in my seat doing nothing for longer than 30 minutes, but Trevor Boyd was able to keep me still for three hours.

Last week, the award-winning executive chef sent out an invitation to join him in sampling items from a new menu he has created for the InterContinental OR Tambo. The hotel – this week named best airport hotel in Africa once again – hosted guests at its Quills restaurant.

A six-course meal can be intimidating, especially when you are unfamiliar with the restaurant and what it serves. But Boyd was a great guide through what seemed like a maze.

As an icebreaker, he treated us to his butternut bobotie, infused with sweet tomato and a hint of almond.

The tomato theme was carried through with a spicy chilled tomato soup, accompanied by avocado and marinated prawns as a starter – light and perfect for the warmer weather.

Next, we were treated to a Norwegian Salmon entrée and a gin and tonic sorbet, but Boyd saved the best for last. The fish was followed by a spiced beef fillet sprinkled with biltong powder.

It may sound strange to be served meat on meat, but eating the fillet was like digging into a beef version of a coconut-covered marshmallow. The accompanying potato cake was a great starch match.

For those with a sweet tooth, Kelly McErlaine, junior pastry sous chef, ended the dining affair with an array of chocolate delights.

The mastery and the perfection with which the meals were prepared – I doubt I would be able to prepare them on my own, even if the chef gave me the recipes – is what gives the five-star Quills its first-class reputation.

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