Voted Restaurant Week's best Winelands Restaurant for the past two years, it was the drive and expertise of the culinary team that lead the restaurant to take the title of best restaurant in the whole country for 2017.
Restaurant Manager at Durbanville Hills, Dirk Steyn, says that the team is thrilled to have been recognised by such a prestigious competition, especially as it's based on actual consumer feedback. "As per usual, the restaurant's goal is to deliver an innovative menu using fresh and local ingredients coupled with exquisite service delivery. Overall, the restaurant received exceptionally high scores including 9.8 for cuisine, 10 for service and 9.5 for ambiance."
Steyn adds that with over 100 of South Africa's top restaurants competing for this title, he is extremely proud of the culinary team and restaurant staff for achieving such an outstanding accolade. "These awards would not be possible without their diligence and continuous determination."
Furthermore, based on their outstanding consumer reviews, Durbanville Hills has been selected to participate in an extension of Restaurant Week, taking place from 23 November to 5 December 2017, as one of the top 10 restaurants of the Western Cape region. "So if you didn't get to try the menu before, now's your chance," says Steyn, adding that bookings are now open via www.restaurantweek.co.za.
Lastly, to celebrate this significant achievement, Head Chef, Louisa Greef, shares the recipe for her famous seared salmon with onion spread, lemon b'arnaise and brown rice puffs - a fan-favourite during Restaurant Week.
Don't feel like cooking? Then visit the restaurant at Durbanville Hills which is open for lunch from Monday to Sunday between 12h00 and 15h00, and for dinner from 18h00 on Tuesday to Saturday evenings. For reservations, please contact the restaurant on +27.215581330.
Seared salmon with onion spread, lemon béarnaise and brown rice puffs (Serves 4)
4 x 200g portions of Norwegian Salmon
2 onions, roughly chopped
50g butter
1 bunch asparagus
1 packet long stem broccoli
Additional butter for frying
2 cups brown rice puffs (can be found at the health section in most supermarkets)
Salt and pepper for seasoning
1 cup béarnaise sauce
1 packet micro herbs (can be found in the fridge section in most supermarkets)
1 cup almond flakes
Method:
- Cook the onions and butter over low heat until very soft and translucent. Place in a blender and blend until smooth. Season with salt and pepper.
- Put some water in a pot and wait till water is boiling. Add the asparagus and broccoli. Cook for 5 min and remove from the water. Immediately place the vegetables in an ice bath to cool down and stop cooking.
- Place a pan on the stove on high heat, wait until the pan is smoking, season the salmon and place and place a nob of butter in the pan and immediately place the salmon meat side into the pan, fry for 6 minutes. Turn the fish around and fry for another 6 minutes on the skin side.
- Take the pan off the heat
- Place a clean pan on the heat with a nob of butter and fry the broccoli and asparagus for 5 minutes, season.
Plating:
- Smear the onion on the plate
- Place the broccoli and asparagus
- Place the salmon on top and pour a spoonful of the béarnaise sauce over the side of the fish
- Sprinkle with the almonds
- Sprinkle the rice puffs on the side of the fish
- Garnish with micro herbs
- Serve immediately and enjoy!
For the béarnaise
1 tablespoon plus 1 cup unsalted butter, cut into 1/2" cubes
3 tablespoons minced shallots
salt and freshly ground black pepper
2 tablespoons Champagne vinegar or white wine vinegar
2 large egg yolks
1 tablespoon (or more) fresh lemon juice
1 tablespoon finely chopped fresh tarragon
Preparation
- Melt 1 tablespoon butter in a small saucepan over medium heat. Add shallots and a pinch of salt and pepper; stir to coat. Stir in vinegar, reduce heat to medium-low, and cook until vinegar is evaporated, 3 - 4 minutes. Reduce heat to low and continue cooking shallots, stirring frequently, until tender and translucent, about 5 minutes longer. Transfer shallot reduction to a small bowl and let cool completely.
- Meanwhile, fill a blender with hot water to warm it; set aside. Melt remaining 1 cup butter in a small saucepan over medium heat until butter is foamy.
- Drain blender and dry well. Combine egg yolks, lemon juice, and 1 tablespoon water in warm, dry blender. Pureé mixture until smooth. Remove lid insert. With blender running, slowly pour in hot butter in a thin stream of droplets, discarding milk solids at bottom of measuring cup. Continue blending until a smooth, creamy sauce forms, 2 - 3 minutes. Pour sauce into a medium bowl. Stir in shallot reduction and tarragon and season to taste with salt, pepper, and more lemon juice, if desired.
DO AHEAD: Can be made 1 hour ahead. Cover and let stand at room temperature.