Almost a year after the official opening, The Big Easy and The Durban Hilton have proved to be a brilliant pairing with the Big Easy becoming one of Durban’s favourite local eateries. The combination of relaxed yet luxurious bistro style dining, award winning wines and the central location are a winning formula.

Ensuring that The Big Easy stays ahead of the curve, Head Chef Janine Fourie has introduced a new menu. Highlights of the new menu include the Gnu carpaccio, peanut crusted Beef fillet skewers, the Chef’s specials of Springbok Pie, and the Wayfarer smoked trout and Chorizo pasta.big-easy-food


I was very pleased to see that favourites like the Oxtail and Marrow fritters and the Butter Duck survived the cut.

The grill still offers the exceptionally high quality, locally sourced and ethically farmed produce, and the Rib-eye remains one of my top choices on this menu. You can pair your main with a variety of deliciously prepared items like chilli sweet potato wedges, pap and tomato relish, and my personal favourites, the sautéed green beans, and the crushed carrots.big-easy-rib-eye


As you would expect the wine list is beautifully curated and showcases the best of the Ernie Els cellar as well as an extensive selection of wines from Stellenbosch, Franschoek and Robertson. If you’re celebrating a special occasion you can choose from Method Cap Classique like L’Ormarins Brut, Graham Beck Cuvee Clive or French champagnes like Dom Perignon, Veuve Cliquout or Moet et Chandon.

Be sure to head down to The Big Easy’s beautiful outside verandah this summer to enjoy a glass of your favourite wine or bubbly and sample some of the delectable food on offer.


Photos by Chris Wessling.


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