About Chef Andy Lee
Born in Somerset England, started his career at the age of 16 working in a Michelin starred restaurant whilst attending catering college where he gained 37 city and guilds qualifications. Andy spent 10 years working in Henley on Thames and in central London for 3 Michelin star, Chef Nico Ladenis , and at the tender age of 24 appointed as Head Chef of Cafe Nico at the Grosvenor House Hotel, a 180 seater Brasserie.
Met Wendy (now his wife) a Capetonian in London and moved to Cape Town in 1999. Where he worked at The Mount Nelson, Beluga Restaurant and the Radisson Hotel before joining The Hilton Hotel Cape Town City Centre in June 2011. Andy enjoys cooking and eating “real” unpretentious food made with care from quality ingredients and takes inspiration from the Mediterranean, food’s philosophy on life and family oriented dining.
Chef’s Signature Dishes
200g Lamb burger with feta cheese, onion marmalade and skinny fries
Chef Andy says: Indulgent comfort food, a true “gourmet burger”
Tiger Prawn Risotto
5 tiger prawns roasted and served on a bed of saffron infused Arborio rice with Chili and paprika oil
Chef Andy says: Opulence! Rich creamy risotto, pungent saffron and grilled prawns
Pan Roasted Linefish
Sesame wok fried green vegetables, ginger and lime butter sauce
Chef Andy says: Fresh, simple and bursting with flavours
A true sample of India. Individual tasting platter of our most popular dishes
Kebab, Vegetable, Meat & Fish, Seafood
Chef Andy says: A selection of 11 miniature dishes. Everything you need including Naan bread straight from the Tandoor and dessert!
Signal Hill Bar,Lounge, Terrace
Basil pesto, humus, feta, marinated olives and peppadews with grissini sticks and pita bread
Chef Andy says: Elegant grazing food
Roast sirloin steak, caramalised onions, tomato, avocado, watercress and blue cheese dressing, served in a baguette
Chef Andy says: Indulgent gourmet deli sandwich