Last part of my Whitesands food review, this is dinner. Dinner at the hotel’s main restaurant is a massive buffet, & every night their is a theme. My first night there was Mediterranean, second night was Kenyan & final night was Italian. The chefs & cooks did a great job of producing great food every night.
This passion fruit mousse pictured above was full intense flavour of passion fruit transported to the palette via airy texture of a mousse. My best taste memory from Whitesands.
This is my antipasti & salad plate, I got a bit of everything from the buffet. My favourites were the seared yellow fin tuna. The fennel, orange & rocket salad was also great. The caprese salad(at the top, tomato basil mozarella) was totally let down by the rubbery processed mozzarella.
This was herb crusted roast beef, don’t know what herbs was on the crust because I could not taste any. Beef was dry & overdone, only had one bite and I was done with it.
Chicken cacciatore with rosemary scented potatoes, rosemary and potatoes always works for me, I loved it. The chicken was moist & tender, I liked it.
My dessert plate, the ricotta & chocolate tart(centre) was amaaaaazing, but I don’t get why chef stuck a spaghetti stick into it. So amazing was the ricotta chocolate tart, I went back for more, more & more. The other items & sauces were mmm ok….
by Kaasa
28 Apr 2009 at 01:59
First,
Thanks again for the pics you sent me.
I’ve enjoyed the Whitesands series but my only gripe is the plating and portion sizes. I thought the plating could have been ‘tighter’ and ‘cleaner’ and the portions are truly gargantuan.
by porkygourmand
28 Apr 2009 at 19:33
@kaasa the gargantuan portions & plating above are mine off the buffet, just stashing food on plate & moving on as quickly as possible
Only the lunch post had food plated by Whitesand’s chef.