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Westin Executive Club Review 11/30/12

Take a look at the phenomenal vegan food we enjoyed at the final Veggie Buntch Supper Club of 2012 at the Westin Executive Club.


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Thank you so much to everyone who has supported the Veggie Buntch Supper Club over the last 6 months. It’s been an amazing food experience with restaurants and chefs displaying extraordinary creativity in showcasing what can be done without meat or dairy. The Westin Executive Club, with the expertise of chefs Johan Breedt and Grant Cullingworth, provided a sensational menu featuring beautiful food and new and exciting flavours.

Take a look at the photos below to see the delicious food we sampled. Each course was an artwork of flavour and colour. Wines on the night were all vegan from Stellar Organic Winery.

I also have to say thank you to the lovely companies who got involved by providing goodies and giveaways for our event. I will be posting soon about each of the brands, but thanks to RawliciousHarmless HouseArthur Murray Dance StudiosNatural Organic Wholesome and Montagu Dried Fruit and Nuts! It really added something a little extra to our night.

The Veggie Buntch Supper Club at the Westin Executive Club kicks off.

The Veggie Buntch Supper Club at the Westin Executive Club kicks off.

The Veggie Buntch Supper Club at the Westin Executive Club kicks off.

The Veggie Buntch Supper Club at the Westin Executive Club kicks off.

The menu

The menu

Guests enjoying the Veggie Buntch dinner

Guests enjoying the Veggie Buntch dinner

Amuse bouche

Amuse bouche: vine tomato pudding and truffles

Starter: cured black mushroom carpaccio, rooibos and biltong spice, pak choy, smoked nut cheese, Job's Tears, maki shimijee hand roll

Starter: cured black mushroom carpaccio, rooibos and biltong spice, pak choy, smoked nut cheese, Job's Tears, maki shimijee hand roll

Main: Boerpampoen souffle, smoked parmezano, leek fondue, braised balsamic beetroot and copper penny relish

Main: Boerpampoen souffle, smoked parmezano, leek fondue, braised balsamic beetroot and copper penny relish

Dessert: Five way fruit plate with crystallised orange, petit toffee apple, pineapple chips, melon lye, confit pear, anise seed foam, pistachio tuile and vanilla ice

Dessert: Five way fruit plate with crystallised orange, petit toffee apple, pineapple chips, melon lye, confit pear, anise seed foam, pistachio tuile and vanilla ice

The view from the stunning 19th floor restaurant.

The view from the stunning 19th floor restaurant.

The view up Long Street from the Westin Executive Club

The view up Loop Street.

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Written by 

Laura Cooke is the editor and creator of the Veggie Bunch website and community.


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