One of Gauteng’s hottest nightspots – 3SIXTY at Montecasino – has a new menu and is setting taste buds alight.
Blake Anderson was appointed as the Complex Executive Chef of Gauteng’s premier entertainment destination, Montecasino, in October last year and, having spent the first six months settling in to the challenges of running a 24/7 operation has now turned his significant culinary talents to reinventing the menu of the property’s trademark restaurant on the casino floor. Chef Blake, who is also a member of the South African National Culinary Team which will represent South Africa at the IKA Culinary Olympics taking place in Germany in October this year, had more than a few culinary firsts under his toque when the new menu was launched in May.
The outstanding new menu features twists and turns on flavours and presentation which will make your taste buds twirl while your toes curl. To kick start your palate, think pea and artichoke Miza: crushed peas, yoghurt labneh, grilled artichoke and mint served with tortilla crisps; or confit duck tortellini with Asian-infused mushroom ragout, marinated cucumber and carrot ribbons served in a hoisin and duck broth topped with micro herb salad.
Main courses are equally creative: Mesquite grilled New York style rib-eye, roasted baby onions, pommes puree, zucchini, and béarnaise sauce…which pairs perfectly with an “I dare you” sweet and smokey cocktail made with mix of rum, lime juice, black cherry syrup and homemade bacon syrup! For something with a little kick, try the delicately deboned chicken thighs smothered in peppadew pesto served with a jalapeño feta croquette, butter-fried potato fondant, snap peas and harissa yogurt.
If seafood is your preference, char siu glazed line fish with crushed five-spice potatoes, roasted carrot and pineapple puree, glazed bok choy and Asian infused tomato lime salsa might get your attention, or Laksa prawn and chicken curry on saffron infused basmati rice with tempura prawn on the side could be ‘it’ for you.
Vegetarians are not forgotten on 3SIXTY’s new menu – light and fluffy herb gnocchi with basil pesto cream, braised heirloom tomatoes and wild rocket is served with an unusual ‘arch’ of grilled parmesan cheese crumb bake.
Chef Blake’s culinary genius extends right through to dessert as the menu takes indulgence to a whole new level – white chocolate cheesecake on Oreo crumbs served with an Oreo macaron and dark chocolate gelato and a shot of caramel topped with charred marshmallow on the side. But the deconstructed tiramisu deserves special mention: Jack Daniels chocolate, hazelnut and orange tiramisu, hazelnut syrup with an orange zest glaze.
New on the 3SIXTY menu is a journey for the senses – a tasting menu served as a six-course, eight-course or 10-course, with the option of wine pairing. Available at deliciously competitive prices, the menu is served at 3SIXTY’s chef’s bench, with a birds-eye view of the kitchen and the restaurant’s talented chefs.
Of course 3SIXTY’s mixologists will still whip up old favourites like the Italian Hugo – pronounced “Ugo” – a combination of elderflower syrup, Prosecco and mint; but new additions which are begging to be tried include a peach and ginger margarita with a salt rim.
3SIXTY ticks all the boxes for a glamourous night out with extraordinary food in an upmarket setting.
To make a reservation at Montecasino’s 3SIXTY please call +27 11 510 7340. For more information go to www.montecasino.co.za, join us on Facebook at www.facebook.com/montecasino or follow us on Twitter at @MontecasinoZA. Tell us what you think of the new menu by tagging @MontecasinoZA #3SixtyNewMenu.