Winter Warmers that Feed the Heart and Ease the Soul #TsogoWinter

Winter Menu At Tsogo Sun Restaurant In The Cape Region

Winter brings with it a need for warmth and a hankering for comfort and good food, to get cosy in great company and indulge in the finer things in life.

“Whether you are looking for a light lunch on a crisp day, or a hearty meal on a cold evening out, Tsogo Sun’s restaurants hold all the ingredients for a wonderful dining experience during the chilly winter months,” says John van Rooyen, Operations Director for the Cape Region at Tsogo Sun.


The Menu Of The Day
The Menu Of The Day


To this end, Tsogo Sun showcased some of their Cape region hotels’ winter menu items to a group of foodie influencers at Southern Sun The Cullinan hotel in Cape Town. The dishes on the menu served by the chefs at the event are all available on the respective menus of the restaurants represented.

Southern Sun Cape Sun, represented by Sous Chef Owen Langley, prepared a trio of soups to showcase their lunch time soup special that is available every weekday from 12:00 – 14:30. Lobster Bisque, exotic mushroom and bean broth, and smoked tomato water consommé were the choices of the day.





Hearty Meal by Own Langley
Smoked tomato water consume by Own Langley


With a refreshed winter tapas menu, Executive Chef of Southern Sun The Cullinan, Lindsay Venn, served Asian bang-bang lamb meatballs, chilli pot stickers, and chicken liver flambé with sage soft boiled eggs. Pair a selection of tapas items with a bottle of Auction Wine at Stella Café & Bar and you won’t go wrong.


Winter Food at Southern Sun The Cullinan
Chicken liver flambé with sage soft boiled eggs


Lamb Shank slowly braised in red wine with wholegrain mustard, mashed potatoes and roasted vegetables; mushroom risotto with cream and fresh parmesan; Malay chicken curry with basmati rice and sambals where Bennie Schoeman, Sous Chef at Southern Sun Newlands’ menu items, all of which are available on their a la carte dinner menu.


Winter Menu
Lamb Shank, Mushroom Risotto, Malay Chicken Curry


Peter Lakay, Executive Chef at SunSquare Cape Town Gardens created a unique take on “Egg and Soldiers” by preparing Brule set in duck eggs with shortbread fingers. Cinnamon smoked Cuban chocolate cigars filled with Tiramisu, and a Bomb Alaska Suzette flambé sealed off the day’s treats. Delight in the blackboard specials menu, including decadent desserts, every evening in Zepi Grill & Bar.

I had the divine pleasure of sampling all of these hearty and delicious dishes.   Watch Peter Lakay torching the spectacular Bomb Alaska Suzette flambé, this dessert is all of that and more!


Watch Executive Sous Chef from #SunsquareCT blow torching this Bomb Alaska Suzette Flambe #TsogoWinter

A post shared by Mzansi Style Cuisine (@mzansicuisine) on


Will you be visiting a Tsogo Sun restaurant this winter?


For more info, visit  Or follow on Twitter. Find other Tsogo Sun related stories here: Chocolate Factory Fantasy World at Southern Sun Cape Sun  

About Author


Thuli Gogela is a Food Technologist with 8 years of experience developing products in food manufacturing. She is dedicated to discovering wholesome traditional dishes and recipes with a distinctive taste from different parts of the African continent. Thuli is well known for her food blog, Mzansi Style Cuisine which was established in 2010. She saw a gap in the traditional food market that people were hungry for. From there, it didn’t take long to build her brand. In 2013, she started writing a recipe column for the Cape Times for and has collaborated with some of the biggest brands in South Africa namely, Knorr, Nedeburg Wines, First Choice and Spekko rice. Not only does Thuli feature traditional African dishes, she’s also open to developing recipes, food consultations and brand collaborations.

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