The Maslow Hotel in Sandton has embraced Sun International’s sustainable seafood promise and has committed to serving green-listed seafood at its Lacuna Bistro. All fish and seafood products on its Lacuna Bistro’s new menu are sourced from sustainable suppliers approved by the Southern African Sustainable Seafood Initiative (SASSI).
“As an environmentally-conscious hotel, we have taken to heart our responsibility to use scarce and precious resources mindfully. This includes fish and seafood. We recognize that are oceans are being ravaged by unsustainable harvesting andthat fish stocks must be protected to ensure that natural marine ecosystems are balanced. As such, we have committed whole-heartedly to Sun International’s group-wide sustainable seafood strategy which is formalized by a Sustainability Seafood Policy.
“Our new Lacuna Bistro menu reflects this commitment, while at the same time, satisfies consumer desire for exciting seafood and fish dishes. Guests are promised innovative options and the assurance that theirchoice to eat seafood responsibly is not compromised,” says executive chef, Jason Millar.
Millar attended a SASSI training programme before redesigning the Lacuna Bistro’s menu to ensure SASSI compliance. SASSI red-listed fish such as Kingklip have since been whisked off the menu. New choices, such as Millar’s delectable hake tempura with jalapeno dressing, seasonal vegetables and spicy cream sauce, and his pan-seared sea bass dressed in burnt caper butter, are just some of the enticing alternatives.
Many of the herbs used in Millar’s dishes are grown on-site in The Maslow’s Rooftop Garden, another example of the hotel’s emphasis on sustainable practices. The roof-top herb garden comprises raised boxes and a variety of planters which provide garnish and produce for his innovative recipes. The garden boasts a variety of herbs including rosemary, sage, basil, coriander, dill, parsley and thyme as well as a selection of fresh chillies.
