CUIZINE - For the love of Food & Durban
Hartford House Restaurant Cuisine
(Photos : Cuizine)
Hartford House - The Food
By Shirley Berko
After an impatient drive up from Durban, we arrived around lunch
time. My wallet and stomach were prepped and ready to go. I wasn’t sure
if we could check in yet, nor did I care as I barreled straight through
to the restaurant. We were seated at a cosy corner, with offers to roll
up the plastic blind window things to better see the gardens. This was
met with my “Hell noooo” face. It’s a known fact that Durbanites have a
lower body temperature than the rest of the globe, so we are sensitive
to cooler climes. While the staff at Hartford sweated it out in the
18°C-ish weather I was cocooned in a blanket as close to a heater as I
could get, short of sitting in it.
Right, so we had lunch. I ordered the fish and chips, thinking it would make a light introduction to their dishes and was met with maybe half a river’s worth of (ok, three) Midlands trout fillets. This was preceded by a bread “basket” that included Barbie-sized slices of home made bread (the smallness was cute and bite-sizey, not a bad thing) and chilli cheese sticks with fresh butter, lava salt, olive tapenade and caramelised onions. The fish was buttery and had a tangy lemon sauce and shovelling it all in my mouth with the edible flowers really was yum. That’s my poetic descriptor. I ensured that the dishwasher had minimal work, my plate was spotless. No trout left for the river.