Category Archives: The Royal Palm Hotel

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Nail Trends to follow this summer

This summer, it’s all about bold nail colours and fun nail art. According to Yuvati Shah, owner of Spa Royale at Royal Palm Hotel Umhlanga, people are making more of an effort than ever with their nails. Shah gives us insight into the colours, shapes, and finishes that will champion this season.

This year’s best daring trends are different from the vibrant corals and neon oranges of the past. You can also try shaking up your look with nail art. Here are some of the most popular trends to follow this summer:

  • One of the most traditional ways to beautify your hands is the French manicure. Keep the nails short and tidy, but instead of the expected white tips, replace it with a rainbow of colours. You could even add some colour at the cuticle line too.
  • Clear Tips – clear nails were her prediction for the biggest trend in manicures. “Our cheat to achieving the style without extensions is to apply just one, sheer coat of polish to your nails.” Shah mentions.
  • Nudes – A classic nude shade is the go-to for anyone looking for a neutral. Dare to try pastels for an updated look that will make you feel summery while still safe in your neutral-toned comfort zone.
  • Graphic Line Nail Art – Linear designs have been in style for years, and they show no sign of leaving any time soon. “If you have a striper brush, you can simply draw a line up the centre of your nail, at an angle, or even right below the free edge,” says Shah.
  • Coral tones – Once again, coral colours have always proven to be a popular trend throughout the summer months, and will continue to be. According to Shah: “The second summer starts I start getting requests for bright pinks and corals especially”.

Spicing up your nails is one of the liveliest ways to play with your beauty look. With summer just around the corner, now is the perfect time to jump on fun trends while we transition from spring looks. Pop into Spa Royale at the Royal Palm Hotel Umhlanga before summer gets into full swing. Contact 031 566 1286 or email info@sparoyale.co.za.

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Let us host your Year-end function

The signature restaurant of The Royal Palm Hotel, Thyme, offers a fusion of contemporary dining sophistication, comprising of a separate bar area where diners can snack on delicious finger foods whilst sipping exotic cocktails. The main dining room area seats up to 60 people and enjoys an elegant and sophisticated atmosphere and accommodates small and intimate dining arrangements.

By opening up the sliding folding doors, which open up onto a spacious courtyard, a side by side celebration can take place as restaurant goers can also enjoy the Thyme ambiance outside, offering an elegant café feel and a taste of Al Fresco dining.

The restaurant is the perfect place to host your year-end function providing your staff with a gastronomic memorable experience!

There are three options for this year’s Christmas corporate menu line up.

First option is R225 per person and includes a choice of three signature salads: traditional Greek village salad with a herbed vinaigrette; caprice salad with basil pesto dressing and roasted Kalamata olives; new potato salad with a whole grain mustard mayo and chopped chives; grilled mixed garden vegetable salad with fresh herbs and parmesan cheese; sweet potato salad with wasabi mayo, sweet chilli sauce and fresh coriander; roasted butternut rocket salad with sweet chilli dressing and feta cheese crumble, all served with a selection of homemade breads and cocktail rolls.

Up next is the carvery, featuring roast turkey stuffed with apricot and cranberry served with a rum and raisin jus or honey and pineapple glazed gammon served with apple sauce and Yorkshire pudding. Diners have a choice of one item.

Main course, provides you with a choice of three main course items and it’s extensive. The line-up includes spicy lamb curry with potatoes and toasted mustard seeds; aromatic lamb biriyani with toasted almonds, fried potatoes and onions served with dhal. Seafood selection includes braised fish curry with a spicy tamarind infused green chilli tomato chutney; lemon buttered baked fish with fresh cream and a herbed garlic bread crumb crust.

Moving on to the chicken offering, this features traditional Durban chicken curry prepared with aromatic garam masala, fresh garlic and ginger or wok fried chicken stir fry with  vegetable strips, egg noodles and sweet n sour pineapple sauce.

If you’re a meat lover, there’s gingered beef tenderloin stir-fry with egg noodles, vegetable strips and cashew nuts.

Vegetarian option features mixed garden vegetable curry flavoured with roast biryani spices; mixed vegetable lasagne oven baked with parmesan and mozzarella cheese or braised vegetable biryani with lentils and fried potatoes served with a savoury dhal.

All main course condiments include paprika spiced roast potato wedges with sea salt, onion and rosemary; steamed seasonal fresh mixed vegetables and turmeric scented savoury rice.

Ending off Menu Option One are milk tartlets; Christmas mince pies; chocolate mousse; strawberry cheesecake or tropical fresh fruit salad with a passionfruit dressing.

Corporate Function Menu Option 2 costed at R295 per person is as follows:

Signature salads, where you can build your own salad (cucumber, cherry tomato, slice onion, olives, bell peppers, feta cheese and lettuce); sweet corn, mixed peppers, red onions with a chickpea dressing; biltong pasta salad (penne, biltong, cherry tomato, red onion and cream cheese); chicken broccoli salad topped with seeds and feta cheese and a summer salad (baby spinach, strawberry, watermelon pot with feta cheese).

Up next is the carvery where you have a choice of two options, and includes that of roast beef with parsley, potato and pepper sauce served with Yorkshire pudding; gammon served with apple sauce and crackling and roast turkey served with cranberry sauce.

A delicious main course follows featuring lamb curry; herb crusted hake served with lemon butter sauce; deep fried chicken served with Moroccan sauce; spinach, butternut and feta lasagne; grilled roots vegetables as well cumin basmati rice.

Ending off Menu Option 2 are Christmas mince pies, Christmas pudding with anglaise; double chocolate mousse; fruit tartlet; strawberry cheesecake or tropical fresh fruit salad with a passionfruit dressing.

The Rolls Royce option 3 menu costed at just R375 per person begins with salads and starters. You are able to create your own salad from an array of fresh seasonal ingredients, which includes assorted greens; cherry tomatoes, cucumber, olives, peppers, and feta with a variety of dressings; corn, avocado, biltong, and tomato salad; tandoori chicken salad; chicken empanadas (pastry filled with chicken and cheese) and an anti-pasta salad.

Next up is the fun filled taco station, where one can create your own ultimate taco filled with guacamole, cream cheese, sliced jalapeno, shredded lettuce, refried beans and chilli con carne.

A selection of sublime roasts include lamb roast with garlic and rosemary served with red wine jus; lime and cumin marinated roast chicken and roast potato and corn on the cob.

Main courses are a plenty, featuring vegetable biryani with dhal; osso bucco (beef shin stew slow cooked in red wine); pork tender loin with mushroom sauce; seafood curry; gingered beef tenderloin stir fry with egg noodles, vegetable strips and cashew nuts, seasonal root vegetables and rice pilaf.

If you are a dessert lover, then you’re in for a proper treat, with tiramisu, koeksisters, churros with chocolate sauce, trifle, Christmas mince pies, fruit salsa with cinnamon tortilla and malva pudding.

For available dates and more information, contact us on 031 581 8000 or email info@royal-palm.co.za

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