If you are looking for great food, an amazing view and superb hospitality, then Luce restaurant located in the Southern Sun Hyde Park hotel is worth a visit!
Chef Grant van der Riet has launched a new menu which takes you “back to basics” with uncomplicated but delicious flavours “that are put in where they belong” into traditional dishes that feature careful attention to detail, allowing the different ingredients to come alive – the menu has a strong Italian flavour and feel to it.
The Luce bread selection, which includes various focaccias and a knotted basil pesto bread, will continue to evolve, with exciting new options on the horizon.
New starters on the Luce menu include Caprese – Baked bocconcini and cocktail heirloom tomatoes served with basil snow and balsamic pearls; Gamberi alla busara – Grilled garlic butter prawns with a hint of chilli, with basil labne, a tian of paw-paw and avocado; Venison carpaccio with shaved pecorino, aioli and pickled quail egg with truffle snow; and others.
The signature dishes say it all. Lobster tortellini with portobello mushroom and prosecco cream sauce, which Chef Grant describes as “absolutely fantastic”. But it’s the skill in ensuring that the tortellini is perfectly created, with the
The soups also include a signature dish, Pappa al Pomodoro – Wood smoked tomato and pepper soup with celery ribbon confit garlic and burnt onion dust.
The pasta selection, the primi piatti, includes only homemade pastas, made to Chef Grant’s exacting standards and incorporating fillings that are “more exciting than the normal” he says.
Fish options include Poached Norwegian salmon in tomato consommé with deconstructed puttanesca and Japanese furikake, and Pan-fried barramundi with fondant potato, asparagus, and portobello mushroom and clam velouté.
The meat menu includes the signature duck dish, as well as several popular Italian dishes but with more than a touch of the traditional Italian way, and include Veal osso bucco Milanese, Grilled lamb cutlets; Lamb shank cooked in a rich red wine and robust herb jus; Lemon, thyme & chilli roasted baby chicken; and Grilled beef fillet or T-bone with roasted bone marrow and pan-fried polenta.
Desserts are deliciously ‘dolce’ and include Chocolatissimo – Soft chocolate soufflé with a melted chocolate centre served with vanilla ice-cream, shortbread crumble and fresh berries; Dark chocolate and passion fruit tart, Tiramisu classico, Cannoli, Pistachio panna cotta; and a cheese platter.
Chef Grant says, “It’s the originality of Italian cuisine that is so appealing. The country style cooking, and the breads – their flavour and texture. They’re not easy to get right, but the simplicity of a meal of fresh baked bread, a dip and wine is perfection.” Bread notwithstanding, his favourite meal to prepare is Rabbit cacciatore because “it’s simple, but amazing”.
He has been at Southern Sun Hyde Park since January this year, where he is responsible for a kitchen staff of 27 and the fine dining Luce restaurant, the Island Bar, room service, breakfast buffet, à la carte, and banqueting.
His appreciation of Southern Sun Hyde Park includes its elegance, its diverse menus and offerings, the pool deck with “the best sunsets you can see in Sandton”, and Luce’s wonderful wine cellar – we agree!