A taste of Venice at Montecasino

The four-star, 194-bedroom hotel, modelled on the Palazzo Corsini, built at the end of the 15th century on the slope between Gianicolo and the Tiber in Italy, embodies a synthesis of old-world charm and contemporary flair, which extends into its specialty restaurant, Punchinello's, in terms of cuisine and décor.

Punchinello's executive chef, Gerard Vingerling, and his team, including sous chef Xolani Mfeka, and pastry chef Patrick Ngobese, create a food experience enthused by the spirit of Venice. Drawn to the kitchen from a young age and inspired by his passion for Italian food, Vingerling joins Southern Sun, bringing with him hands-on proficiency acquired in some of the country's most distinguished hotels including The Grace, The Hilton and the boutique Saxon Hotel.

Simplicity and excellence

He espouses a culinary philosophy characterised by simplicity and excellence, and fashioned using the best and freshest elements. He loves the extraordinary and the classic, and creates dishes that seamlessly encompass both.

"Informed by Italian, Mediterranean and Arabic tastes that have influenced Venetian cuisine, Punchinello's showcases Southern Sun's culinary talents, while embodying the prominent theme of the interconnection between food and dreams," said Southern Sun's brand development chef, David van Staden.

"Punchinello's open showcase kitchen represents this relationship and encapsulates our objective of creating a bond with our customers. Food connects people. It tells a story. It is a vehicle for expression and creativity. And our new restaurant constitutes a platform to nurture this process."

Flavours of the Mediterranean

Punchinello's menu uses the flavours of the Mediterranean and offers a selection of modern and classic dishes capturing the aromas and tastes of Venetian fare. "Venice was a melting pot of exotic, rich flavours, and spices including pepper, ginger, saffron, cloves and nutmeg," explained Vingerling. "The Venetians were also famous for refining sugar brought from India, for colouring polenta with saffron and rice with the ink of cuttlefish. Seafood was always central to the table," he says. "We are continuing this legacy of flavourful, colourful food using the freshest ingredients and artful presentation."

Patrons can also make selections from a Mediterranean table comprising meze, anti pasta, tapas and fresh baked flatbreads; hot meze, paste e risotti including a giant ravioli of taleggio and aubergine with prawns, or wild mushroom risotto; various dishes from the chef's wood fired oven and open grill (such as chicken tagine or veal ossobuco, oven-baked duck with shallots, mushrooms, green beans and pancetta in red wine, or classic mediterranean grilled prawns); and not forgetting an array of delectable desserts: gelato - true Italian style - berries and zabaglioni, or grand marnier torte, to name a few.

Complementary wines

To complement these dishes, Southern Sun's group certified sommelier, Miguel Chan, has compiled a bouquet of beautiful South African wine pairings, by the glass if desired. "The wines offered at Punchinello's reflect the Venetian theme and expose South African favourites. We have emphasised value for money so each diner has the opportunity to enjoy a bottle of wine, with most priced between R95 and R120," said Chan.

Chan liaised closely with the executive chef to produce a wine list based on the dishes served. A blind tasting also ensured all listings are the most unusual and best quality wines available. "A knowledge of both food and wine need to support one another to deliver exceptional pairings. To enhance the dining experience for guests, for each course, the menu indicates a suggested wine," he said.