Page 32 - Cemair Skynews October& November 2015
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“What I’m really excited about is the open fire,” says Garth Stroebel, award-winning South
African chef and consultant on Plett's newest dining concept, Equinox Flame & Flavour. “We’re
creating something a bit different. Although barbecue is a favourite and familiar way of cooking
at home, there aren't many South African open fire restaurants. Which is a shame as it creates
a brilliant, unique flavour.”

             ituated on the Lookout rocks under the ever-         and of course the hinge of the menu is the the open fire and
            popular Lookout Deck, Equinox commands                accompanying wood burning stove.
           one of the most enviable positions in the entire       	 “Espetadas is a strong feature,” he explains. “As is fresh
       region. Open glass-fronted with immediate access           fish – crayfish, prawns and line fish, all done on the fire to
to the beach, the 150-seater full-service cutting-edge            bring out an incredible depth and flavour.” Sharing is also
dining concept is open year-round and available for private       encouraged with platters and signatures like Bourride, a light
functions and weddings.                                           fish stew served with a garlic aioli - an Equinox take on the
	 The latest venture from Chris Stroebel, the owner and           traditional French Bouillabaisse.
founder of the Lookout Deck, Equinox has a top team in
place to ensure it fills what Stroebel feels is a gaping hole in    	 Flavour
Plett's culinary offerings. Hiring Garth is a single element of     sensations come
the whole, indicative of the positioning of Flame & Flavour.        and go, but the best
	 “There isn’t anything like Equinox in Plett,” explains Chris.     food is food that is
“We're offering something that is chic and sophisticated with       fairly simple, but
incomparable positioning. Whether you're a local or a tourist,      very well cooked
when you visit Equinox Flame & Flavour you'll experience
what you expect in the top food capitals of the world.            The setting, the food and the atmosphere all come together
That's because we've brought on board the best in the             to do what only great restaurants do – create everlasting
industry to ensure that food, service and ambiance are not        memories and a desire to return time and again. Garth puts
compromised and we're on one of the world's premium Blue          it succinctly: “Imagine, you’re sitting by the beach with a
Flag beaches.”                                                    lovely glass of chilled wine eating something incredibly fresh
	 Interior architect Petrus Maree goes one step further           cooked on an open fire.” Simple, yet undeniably a little slice
by marrying the natural elements with the finest finishes to      of heaven.
create an elegant and worldly environment.
	 “Because the space not only serves as a restaurant but
also a venue for weddings and functions we wanted to keep
the palette quite neutral with accents of blue and turquoise
echoing the vista from the grand glass panelled walls,”
he explains. “It's very classy, but still relaxed. There's an
essence of easy, yet classic opulence to the space.”
	 This idea of understated luxury permeates the inherent
character of Equinox.
	 Andre Viljoen and Antoinette Meyer, both high acclaimed
chefs, team up with Garth to curate and conceptualise the
seasonal menu. A directive is that local produce from within
a 100km radius be used as much as possible, "The Garden
Route is incredibly fertile with great produce," says Garth -

30 October / November 2015 CEMAIR
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