Fancourt upgrades facilities

Fancourt, the Garden Route’s leading leisure and lifestyle destination, has given the 5-star Resort Hotel a mini-facelift as part of the next phase of upgrading its facilities. Thirty hotel rooms were refurbished, and the Reception area was transformed into a spacious, contemporary area to welcome guests. New features in the reception area include a fireplace and an embracing centrepiece sofa, while the revamp of the hotel rooms included a new ‘look and feel’ with fresh paint and soft furnishing upgrades of new curtains, carpets, upholstery and linen.

Fancourt CEO Kerrin Titmas says the project is part of their on-going commitment to continuously improve the property and its facilities. She says: ‘Fancourt sets the standard for world-class hospitality on the Garden Route and this refurbishment is our latest investment in refining our product and service offering in step with global trends’.

This follows hot on the heels of the transformation of the Fancourt Sports and Leisure Centre into a state-of-the-art recreational hub with a high-tech gymnasium, sparkling indoor and outdoor swimming pools, and its very own Cinema. There are also exciting innovations at Fancourt’s luxury Spa, where new pamper packages have been introduced, along with the revolutionary range of QMS Medicosmetics.  While this elite medical skincare range, formulated by renowned German doctor Erich Schulte, elevates skin treatments to a whole new realm, guests may also benefit from the Theravine body treatments. Manufactured locally in Stellenbosch, the Theravine range promotes radiant skin through the use of grape by-products.

Diners may also look forward to a more refined dining experience offered at each of the Fancourt restaurants: Henry White’s, La Cantina and Morning Glory, as well as the hotel’s comfortable Club Bar, which serves a typical New York Club style menu, prepared by Chef de Partie Ewald Schulenberg – the talented protégé of Fancourt’s Executive Chef Viktor Malek.  The sociable club atmosphere overlooking the golf course action makes this the ideal venue to enjoy drinks, snacks and light meals day and night.

Inspired new Summer menus have been introduced at Fancourt’s three distinctive restaurants.  At popular family restaurant  La Cantina, Chef Vito Fanizza serves a selection of fresh, contemporary dishes alongside Italian classics and the best, authentic pizza in George. New here is the option for diners to select their own prime cuts of well-aged grain-fed South African beef or Karoo lamb.  Signature dishes include Ravioli Con Salmone e Mascarpone, a delicious fusion of Norwegian salmon ravioli complemented by mascarpone tossed in butter, freshly picked cherry tomato, capers and herbs, sprinkled with parmesan cheese; the chef’s Quattro Formaggi Pizza topped with mozzarella cheese, tomato, gorgonzola, pecorino, parmesan cheese and oregano; and the Collo di Agnello, a tender portion of slow braised lamb neck served with a tasty blend of apricot and cinnamon, offset with fluffy mashed potato. The Sfoglia di Mozzarella Con Proscuitto de Parma, a mouth-watering portion of Parma ham folded in mozzarella with white balsamic dressing, macerated strawberries and rocket oil, is also a firm favourite. A selection of locally sourced cheeses from the Garden Route and the greater Western Cape region is another new feature on the menu to round off a perfect meal, and of course on Sundays, the legendary Sunday Family Lunch Buffet is not to be missed!

Fancourt Resort Hotel Bedroom NEW

At daytime restaurant Morning Glory, Chef Bryan English has created a delectable repertoire of dishes to complement the views of the Outeniqua golf course. With  breakfast, lunch and afternoon tea service offered seven days a week in the relaxed ambience of this informal restaurant, menu choices range from the exotic and wholesome, to the simply irresistible. Healthy breakfast dishes such as Oats with banana, berry compote and maple syrup; or a decadent Spanish omelet with chorizo sausage and sautéed bell peppers; are the ideal way to kick-start an action-packed day, while the chef’s Smoked Salmon Salad with shaved apple, pecan nuts and avocado, topped with a cream cheese dressing; Cajun Chicken Sandwich with avocado, chilli, and lemon cream cheese, topped with freshly chopped coriander; or a selection from the Sushi menu are lovely light lunch choices; while Oven Toasted Waffles drenched in vanilla ice cream and hot chocolate sauce are among the sweet  delights on offer.

At elegant Henry White’s restaurant in the Fancourt Manor House boutique hotel, classic dining has made way for more contemporary European cuisine, with Sous Chef Regan Wilson setting out to cater for the more sophisticated palate. Delicacies on the menu include a Sweet King Crab and Dill Royal Tart served with lemon-dressed mustard greens covered in a tangy aioli mayonnaise from the Starter section; a melt-in-the-mouth Saffron and champagne laced Cape Lobster Risotto with delicately prepared green asparagus spears from the Main section; or a vegetarian main choice of Piccata Fried Chilli Maize Cake Corners, comprising Moroccan spiced ratatouille with sweet potato purée, offset by tempura fried mushrooms.  The Valrhona Chocolate Fondant with Grandmarnier ice cream and orange jelly is simply irresistible; while the Raspberry Mille-Feuille is a masterpiece of iced coconut mousse, almond brittle and raspberry sorbet – just two of the chef’s surprises from the Dessert tray!

Author: Muzi Mohale

Hi there, am your host and I blog about the tourism industry in South Africa. You're also welcome to contribute your expert content on matters affecting the industry. You can reach me on muzi[at]tourismedition.com

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