15 on Orange Celebrates Valentine’s Day

Looking for a romantic urban oasis to celebrate at this Valentine’s Day? The glamorously refurbed 15 on Orange Autograph Collection Hotel invites guests (in-house and public) to wine and dine in decadence on Thursday, 14 February 2019.

Savour Restaurant’s Executive chef, Tamsyn Wells, will be serving up a discerningly delectable five-course set menu (R550) paired perfectly with award-winning Ayama Wines. Guests will also receive a complimentary welcome drink and Valentine’s gift, as well as standing a chance to win a stay-for-two compliments of Marriott.

Seductive dishes will be served up such as the Grilled crispy skin seabass with chorizo cassoulet, parsnip crisps and arugula salad; Roast Chalmar beef fillet served with smoked bone marrow jus, grilled shallots, potato fondant and beetroot puree and their Dulcey and bitter chocolate semifreddo with meringue, cherries in kirsch and candied hazelnuts to name a few.

The feastery of fusion flavours is set amidst an illustrious inner-city oasis like setting. Five-star sophistication with state-of-the-art furnishings surrounded by double and triple volume glass walls unveiling unsurpassed views of Table Mountain and Lions Head; welcoming in an immersive summer-sunset dining golden glow.

Live entertainment by Francesca Biancoli for added auditory ambience to complete the five-star experience.

Seating is limited and bookings in advance essential. To place your reservation, contact 021 469 8000 or reservations@15onorangehotel.com. For more information on the Valentine’s Day event email  melissa@redcarpetconcepts.co.za.

15 on Orange Celebrates Valentine’s Day

VALENTINES DAY FIVE COURSE SET MENU

Amuse Bouche
Duck liver Brule
Duck liver mousse caramelized with muscovado sugar, summer berries and mustard leaves

Starter
Smoked salmon and asparagus roulade
Macerated hannepoot grapes, avocado, ikura caviar and fennel

Fish course
Grilled seabass and chorizo
Crispy skin seabass, chorizo cassoulet, parsnip crisps and arugula salad

Main course
Roast Chalmar beef fillet
Smoked bone marrow jus, grilled shallots, potato fondant and beetroot puree

Dessert
Dulcey and bitter chocolate semifreddo
Meringue, cherries in kirsch and candied hazelnuts
Tea and coffee