The Cuisine
"You eat with more than one sense", says chef, Sean Ackermann
Our chef, Sean Ackermann, has spent more than 20 years in the restaurant industry.
He learnt the ropes from the bottom, training as a waiter at Leopold’s in Durban, then working as a cocktail barman at London’s Café Laziz (he still makes a mean martini, or a cool caparinha, made from the Brazilian Cachaça liquor, limes, sugar, ice and a splash of passionfruit). Sean also worked as relief chef at the well-known Singing Fig in Norwood, before a stint at creating mouthwatering dishes for private dinner parties.
Each course is served with a specially picked wine
Fine French cuisine is Sean’s specialty – though he’s quick to add a twist of fusion. He rarely consults a recipe, but likes to improvise, creating fresh tastes with each delicious dish. “I love cooking, it’s my passion,” he says. “It’s my form of expression and art. You eat with more than one sense.”
Dinners are an indulgent affair, with each course served with a wine carefully considered to enhance the flavour of the cuisine. For starters, you might enjoy a herb salad with goat’s cheese and honey dressing, served with a dry, white wine such as a full-bodied Semillon. One of Sean’s favourite main dishes is line fish poached in the traditional French way, with white wine, carrots, onion, bay leaves and a buttery béarnaise sauce, and served with a light Chardonnay.
For dessert, Sean might whip up an unusual hazelnut brûlée, and open a sweet dessert wine such as Weltevreden’s “Ouma-se-wyn”. Top it all off with a steaming cup of Farfell coffee, which, legend has it, is the only coffee the Danish royal family deign to drink …
Every meal is an indulgent affair
Clico prides itself on the wines it offers. Owner Jeanette Schwegmann has a vast knowledge of wines, and Sean has worked as a wine distributor. They buy their wines directly from South Africa’s top wine farms. Expect to find some rare vintages, on request, and at least five different champagnes or Cap Classiques at any time, including – naturally - Veuve Cliquot.
Breakfasts are a selection of cereals, yoghurts, croissants or muffins, followed by a hot breakfast tailor-made for your tastebuds. It’s worth remembering that Sean has a secret recipe for scrambled eggs.
Lunch is available on request.
Once a month a chef’s table is held at Clico, with the focus on teaming up cuisine with visiting wine-makers’ tipples, whilst also playing host to some of our top local chefs.
We strive to provide service that is as sparkling as our ingredients are fresh.