Rez252 Launches its new spring menu!

Spring is the season for freshness and renewal as reflected in Rez252’s menu launched on the 14^th of September. The menu features the best of our regional produce, seafood, and talent in the kitchen! Executive Chef Steven Seychell says the inspiration for his new menu comes from being able to follow his passion for food in such a perfect location.

I was lucky enough to attend an advanced tasting. The menu offerings include amazing entrees like the Pan seared scallops and blutwurst with marjoram served with a garlic potato puree drizzled with chervil vinaigrette

Grilled fillet of kangaroo beside a pastry shell filled with crispy apple and crunchy walnut salad finished with a nashi and plum wine sorbet

And my personal favourite Mozzarella fritters with vine ripened tomatoes and basil leaves served with caramelized lemon and zesty lemon vinaigrette

During the tasting I am in heaven, entrees are my favourite, but we do eventually move on to the mains. There are some delectable offerings from the Nolan’s private selection eye fillet 200 gm served on a red emperor and herb potato cake topped with a chargrilled garlic banana prawn with tomato hollandaise sauce

And I am in love at first bite when I taste the Pan roasted fillet of market fish on creamy mash potato, Asian greens topped by crustacean cappelletti and preserved lemon caper sauce

To the Pan seared duck breast 210 gm on duo potato gratin surrounded with

praline pecans, orange segments and micro herb salad topped by a grand marnier orange reduction

On to the last main and it is a real treat; Roasted pork fillet medallions wrapped in bacon served on braised cabbage, kassler ham and apple with madeira sauce

Ok now I am getting excited… bring on the deserts! The first taster is a Mango cheesecake filled with mango nectar set upon a ginger nut biscuit base with ripened mango yoghurt sorbet

Followed by the most delicious Vanilla bean crème brulee with raspberry ice cream and almond tuile dusted with icing sugar

I can’t resist the Turkish delight and mixed summer berry parfait served with pistachio nut biscotti and rose flower syrup

I finish my tasting with a vittoria coffee latte and the Dark chocolate fondant with duo chocolate ganache and cherry chocolate ice cream.

By the time I scrape the last of the chocolate ganach from the plate I am already planning my next dinner. A read through of the menu reveals I have not tasted the Fettuccini pasta with sautéed prawns, chorizo sausage, basil, confit garlic in a creamy white wine and shallot sauce or the Sticky date pudding with caramel sauce beside double vanilla bean and rhubarb ice cream. Oh well, there is always next week!