The President Hotel introduces no blues winter menu and wine pairing

Until 31 August, visitors will be uplifted by some of the hotel’s Executive Chef Paterson’s, most comforting creations, paired with some of the best cuisine and wine South Africa has to offer.

Choose from mains including braised shoulder of lamb with soft polenta, red wine jus and homemade tomato chutney paired with the Stellenbosch Blaauwklippen Zinfandel, or a seafood ragout with Neapolitan sauce, olives, and chorizo paired with the Hemel-en Aarde Newton Johnson Felicité Pinot Noir, and much more – One course: R125 | Two course: R190 | Three course: R245

South Africans can even enjoy the warmth of the hotel’s new menu in the pleasure of their own homes, as Chef Paterson shares his recipe for his favourite menu item – Thai fish croquettes with green curry velouté and Asian greens.

Thai fish croquettes with green curry velouté and Asian greens


Fish croquettes recipe

400gr Fresh Kingklip – diced

100g Smoked salmon – slivers

200gr mashed potato – cold

30g Spring onion – sliced

5g Fresh garlic – finely chopped

5g Fresh dill – finely chopped

10g Fresh ginger-finely chopped

20g Fresh coriander – chopped

1 eggs

Salt & pepper to taste.

Seasoned flour, beaten egg & panko breadcrumbs.



In a large mixing bowl, add your Kingklip, smoked salmon, fresh herbs, ginger, garlic & spring onions and mix well.

Add your mashed potato & beaten egg to bind the mixture to the correct consistency.

Season to taste with salt & pepper.

Form your mixture into 30g-50g balls/rounds ready for crumbing.

Set mixture in the fridge/freezer for an hour to set before crumbing.

Dust fishcakes in seasoned flour, then beaten egg and finally panko breadcrumbs.

Cook in deep fryer till golden brown and cooked all the way through.


Thai Green Curry Sauce recipe

1Onions – Finely sliced

2 Garlic cloves – chopped

2cm Ginger – chopped

1 Lemongrass stalks

Knob of green curry paste

50ml White wine

2 cans Coconut milk

20g Fresh coriander

5g Fresh basil

3g Fresh mint leaves

1 Limes



In a very hot pot, brown onions.

Once onions are browned, add garlic, ginger & lemongrass & continue to brown.

Add curry paste….getting good colour on the bottom of your pot.

Deglaze with white wine, reduce wine until syrupy.

Add coconut milk & simmer away until reduced by 1/3.

Take sauce off the heat & cool down.

Once cool, blend the sauce along with the fresh herbs(jug blender)

Strain sauce the conical strainer.

Season to taste with Salt, pepper & lime juice.

To assemble dish garnish with baby Asian greens, black and white sesame seeds and pickled ginger.

For more information and to make a reservation contact 021 434 8111 or visit Follow them on their social media channels via Twitter, @ThePresidentCT | Instagram, @thepresidentct | Facebook,