Tuesday, 28 February 2017

Hotel Updates: CaranaBeach Hotel

CaranaBeach's Lorizon Restaurant earns international award nomination

Since opening in April last year, Seychelles' CaranaBeach Hotel has created quite the stir amongst local diners and tourists, but now its signature fine-dining restaurant could be making waves on the international scene as well.


Lorizon, named after the Creole word for "horizon" on account of the restaurant's uninterrupted view of the Indian Ocean, has been nominated in the World Luxury Restaurant Awards, CaranaBeach Director, Alan Mason has announced.

The awards, which seek to inspire excellence and ignite competition in the luxury restaurant industry, enable fine-dining outlets from across the world to compete across 78 categories. The selection criteria for nomination is based on three primary factors: interior design, the quality and presentation of the cuisine, and a reputation for excellent service and positive reviews.

The nominees will then be put to the vote by guests and industry professionals to select the winners, which will be announced at a gala ceremony at the JW Marriott Hanoi in Vietnam on the 22nd July.

"It's exciting for Lorizon to be in the running for such prestigious international recognition," Mason said. "Our congratulations go to Group Executive Chef Darren Roberts and his excellent team for establishing the restaurant's credentials from the outset with their unique creations."

Lorizon is open nightly for dinner with an a la carte menu that is constantly changing, though Tuesday evenings are reserved for a family-style Creole table setting for guests to enjoy traditional Seychelles cuisine. Despite its continual evolution, Lorizon's a la carte does bring back a selection of crowd-pleasers based on popular demand.

The restaurant sources most of its ingredients locally from the nearby farm on Denis Island, allowing its chefs to combine a standard of freshness with a creative flair that incorporates both a variety of international touches and local Creole elements as well.

That means local farm-raised poultry and pork going into dishes like the thrice-cooked duckling and Peking duck risotto, the slow-cooked flank and Denis Island suckling pig, as well as fresh catches from the ocean deployed creatively in dishes, such as the sugar-cured kingfish with grapefruit.

Lorizon has also earned a reputation for its exquisitely presented desserts, which include a deconstructed lemon meringue tart, an Eton "messed up" cake based on the British classic, and its famous Golden Gaytime, a combination of butterscotch and vanilla ice creams with chocolate and honeycomb.

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