The re-imagined menu is a delightful fusion of textures and seasonal flavours, with Angus beef, duck, oysters and other premium ingredients providing a decidedly decadent feel.
“Our new menu is inspired by summer, with fresh and uplifting flavours that complement the season.
At Plume, dining is luxurious, intimate and an unhurried experience. The three-course menu features just a few really spectacular dishes to keep meal choices uncomplicated,” says Caron van Rooyen, The Palace Hotel Manager.
For the Amuse Bouche there is duck liver parfait; charred sparta Angus beef and leek, and ceviche oyster. For appetisers, guests have a choice of Irish scallops with sweet corn; sparta Angus beef tartar, and quail and mushroom velouté.
The selection of main courses includes duck with carrots, leek, beans and an invigorating plum jus; succulent Angus beef wellington with summer vegetables and port jus; angelfish with butternut, peas and lime, and a sumptuous summer vegetable and truffle lasagna.
Summer really shines through in the desserts. The indulgent selection includes deconstructed lemon meringue; passion fruit cheese cake with orange sorbet, and a rich triple chocolate ganache.
The curated wine list offers a selection of handpicked wines that offer a reflection not only of the season but of the style and character of the restaurant, as well as the customers it serves.
Venturing to Plume for dinner is also an opportunity to dress accordingly for the experience. The dress code is smart-elegant and no jeans, sneakers or flip flops are permitted. Regrettably no children under the age of 12 years old are allowed.Plume is open from 18h30 to 22h00 from Tuesday to Saturday.🔥7