A new European-inspired menu has landed in the waterfront area, bringing a touch of Spanish flair to local palates. Not only will these flavours blow you away, but take you on a journey of tasting some of South Africa’s best cuisine.

European roots with South African Flair

The AC Hotel by Marriott Cape Town Waterfront has unveiled its new menu, inspired by the hotel brand’s Spanish roots, pays homage to the hotel’s unique location on the shore of one of South Africa’s most prominent locations.

AC Hotel combines the beauty of modern design with a European soul and Spanish roots.  The brand believes that purposeful design improves their guests’ lives and provides them an opportunity to slow down and uncover the beauty in the essentials.

A Lil-something for everyone

Over the past few months, the hotel has been fortunate enough to welcome thousands of travelers from all around the world.

General manager Michael Liffmann says: “As a new property in Cape Town and the first of its kind in the Middle East and Africa region, we exposed the market to a unique offering and with this enjoyed the learning curve it presented.

The new menu offers more heartier dishes and an even larger array for vegetarians and vegans, he says.

The Chef

The new menu is carefully crafted by the hotel’s head chef, Jessica Sutcliffe. With feature dishes such as bobotie buns, corn ribs, spinach soft tacos, pumpkin churros and more.

Sutcliffe has sharpened her knives in kitchens around the world. Her journey started on the Channel Islands, taking her through England and Scotland.

“The menu is inspired by our European heritage and the AC Hotel brand. However, our location called for us to inject our unique Capetonian flair into it to create a distinctive experience,” says Sutcliffe

While in Scotland, she the head chef, at the age of 25, for a 2 AA Rosette restaurant. In the ’50s, the AA’s Rosette Award scheme was the first UK-wide scheme. Assessing the quality of food served by restaurants and hotels.

Of all the restaurants across the UK, around only 10% are of a standard which is worthy of 1 Rosette and above. Her journey ended in Spain, “creating great food” at The Cellar Door in Playa Flamenco. On returning to South Africa, she took up a position with the Kove Collection before joining AC Hotel.

“Every menu has a few crowd-pleasers and we believe ours will be dishes such as; the “mielie” ribs, bobotie buns and coconut crêpes. These perfectly showcase our European roots injected with that special Cape Town flair.”

This European heritage is weaved throughout the menu. Crafted with artisanal touches to showcase the best of South African cuisine.

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