Last week a number of writers was invited to experience the new Summer Lunch Menu at Shimmy Beach Club, prepared by Chef Adrian Cook and his team. We were also informed about the exciting Summer Music program planned at Shimmy Beach Club, which has been operating at the outskirts of the V&A Waterfront for the past four years.
Chef Adrian had prepared small portions of the Shimmy restaurant starters, main courses and desserts, to give us a feel of the menu for the new season. The setting was excellent, it being a sunny day, and we faced the swimming pool and entrance and exit to/from the Cape Town Harbour. A highlight was seeing the SA Agulhas II gliding past Shimmy, heading in the direction of the V&A Waterfront.
Shimmy is known for its summer music concerts, and we were all excited to hear that the group Black Coffee will be performing on Fridays during December, from the 9th of December onwards. From 27 November – 8 January Goldfish will perform on Sunday evenings.
Because I do not drink alcohol during the day, a special cocktail of lime and lemon, pineapple juice, and elderflower syrup with ice was awaiting my arrival, while the other guests sipped sparkling wine. During the lunch we were offered virgin strawberry daiquiris, refreshing to drink during the warm day. While I was photographing before sitting down for the meal, I met Nicky van der Walt, CEO of Shimmy Luxury Collection, which now includes the almost completed renovation of The Ritz hotel in Sea Point. The Bloemendal wine estate is the third part of the Collection.
Before the starters were served, a platter of sushi was served, intended to be shared by all at the table. For the first time Shimmy has made sushi with cauli(flower) rice, intended for Banters. A pre-starter was a selection of Dim Sum, which was shiitake wild mushroom pot stickers, pork Cha Sui baau, and a lovely prawn toast, with chili and ginger soy sauces (left).
We saw Stefan Fourie again, and he has been promoted to Deputy GM since our last lunch in winter.
The Starter platter consisted of three items, with an additional wooden board of red-eye robata grilled lamb which had been unusually skewered on lavender branches. Purple figs were placed in-between the lamb slices on the skewers. The lamb was served with tzatziki.
The other starters were the following: fresh local black mussel, which was served with a glass of Darling Brew’s Blood Serpent (and had been stewed in the beer too) and teriyaki sauce, which was served with homemade focaccia bread; a smoked salmon rosette with a free-range crumbed quail egg, served on a marinated grilled courgette; and sesame-encrusted Asian beef strips, with wok-fried seasonal vegetables.
I was fortunate to sit next to Clayton Howard, who has been the GM of Shimmy Beach Club, but has now been promoted as GM of the new Ritz Hotel, and serves on the board of the Shimmy Luxury Collection, handling its hotel portfolio.
The main courses consisted of two burgers, a pork dish, and a colourful taco dish. The tacos were filled with salmon ceviche, salsa, avocado guacamole, fresh coriander, and a spicy tomato relish. I loved the glazed pork loin chop, an unusual meat cut, pork belly being all the rage. It was served on pineapple, with crackling.
The Moodie Burger is named after the Shimmy GM Malcolm Moodie, which had a filling of jalapeños and feta, was wrapped in bacon, topped with avocado, tzatziki, and toasted cumin. The garlic-roasted brown Mushroom Burger was filled with charred spinach and goat’s cheese.
The dessert platter was a highlight, with three sweet treats, as well as a homemade toasted brioche served with local blue cheese, purple figs, toasted walnuts, and fynbos honey. Sweet treats were Crème Brûlée topped with caramel popcorn; Baked Alaska with layers of hot chocolate and coffee ice cream, vanilla pod ice cream, and salted caramel ice creams. A Banoffee cheesecake was presented with banana praline and salted caramel sauce, as well as cream.
Shimmy Beach Club, South Arm Road, V&A Waterfront, Cape Town. Tel (021) 200-7778. www.shimmybeachclub.co.za Twitter @ShimmyBeach Monday – Sunday.
Chris von Ulmenstein, WhaleTales Blog: www.whalecottage.com/blog Tel +27 082 55 11 323 Twitter:@Ulmenstein Facebook: click hereInstagram: @Chris_Ulmenstein