Tuesday 22nd November 2016 - Posted by Chris von Ulmenstein
Mondiall PR consultant Janie van der Spuy of Five Star PR chose a lovely Cape Town weather day to invite writers from Cape Town etc, House & Leisure, and I to a tasting of the new Summer Menu of the Bistro two weeks ago. The Bistro has an enviable view onto Table Mountain, the icon of our beautiful city!
Chef Stephen Mendes came to greet us, having joined the restaurant earlier this year, and I met him at the launch of their Winter Menu. Chef Stephen described his new Summer Menu as ‘an infusion of international culinary concepts to satisfy the curious palate’. He said that he loves creating delicious food. He uses top quality produce to create healthy food full of flavour and to be visually attractive.
Patrick Symington, owner of the restaurant, joined our table, and was in good spirits in teasing the all-woman table. Patrick told us about taking over the Sunset Café at The Bay hotel in Camps Bay, a 70 seater with a bar, and serving breakfasts, and tapas dishes and cocktails. Patrick also entertained us with his experiences in buying vegetables, herbs, and fruit early in the mornings on Tuesdays and Fridays at the Epping Market. He said that Mondiall reflects Cape Town’s essence, with welcoming service, elegance, and a global atmosphere, whilst offering a home-away-from-home.
The lunch at Mondiall was a celebration of its third anniversary, originally opened in conjunction with Chef Peter Tempelhoff. Chef Stephen was a winner with a team member of Ultimate Braaimaster Season 3 in 2014, and requested a Green Egg for his food preparation, particularly for the new Free Range BBQ Baby Chicken.
We were each served a platter with a selection of tasters of starters on the Summer Menu: the Mondiall Signature Fish Tacos; Seafood Ceviche with a fresh sweetcorn salsa and a crisp taco (right); American-style smoked pork belly with apple sauce and kimchi, giving the dish an international personality; prawn and leek roulade served with lentil salad, sugar snap peas, and lime aioli; Mediterranean vegetable moussaka (left); and Mondiall’s Famous 100% Wagyu Cheese Burger Slider. I photographed the elements separately.
We were given a menu with six different main courses, a standard size dish each, and were requested to order our favorite. I photographed some of the dishes ordered by the other guests. A salad for the table was served too. Wines offered were Vergelegen Sauvignon Blanc 2015, and a Cabernet Sauvignon and Merlot Blend 2011. The main course options were the following:
# Oven-baked kingklip with bacon and butter bean ragoût, topped with a parsley crust. I asked for the bacon and bean ragoût to be replaced with new potatoes.
# Spice-crusted seared tuna, served with Romesco sauce, crushed new potatoes, and gremolata (chopped herbs with lemon zest, garlic, and parsley). This is is a new dish on the Summer Menu.
#. Pasture-reared aged sirloin, served with delicious sautéd mushrooms, red wine butter, and air-dried tomatoes, looking delicious (right).
#. Organic lamb duo of lamb loins and braised lamb neck, prepared sous vide, and served with shaved vegetables and minted jus. It is also a new dish on the Summer Menu.
#. Free-range BBQ Baby Chicken is also a new dish, and prepared in the Green Egg. It is served with potatoes, aioli, and fresh coleslaw (left).
#. The Chef’s Risotto of the day is a vegetarian dish, and is varied regularly.
Puddings for the table were presented as mini versions, on a platter for each person: peppermint crisp parfait, a deconstructed lime meringue with coconut, almond, and fresh strawberries; a Rooibos and Honey infused Créme Brûlée with shortbread fingers, inspired by our local ‘tea and biscuits’ (right); Nutella Cheesecake with honeycomb and berries; and Brownies and Berries (left). Once again I photographed each of these individually. All the desserts are new on the Summer Menu. I requested a dry cappuccino, and was initially told by our waiter that they have a new coffee machine by Nespresso, the first restaurant with an industrial coffee machine, and were unable to make it dry. They managed to make it perfectly a second time round.
Mondiall, V&A Waterfront, Cape Town. Tel (021) 418-3003 www.mondiall.co.za Twitter: @Mondiall_SA. Instagram: @Mondiall_SA
Chris von Ulmenstein, WhaleTales Blog: www.whalecottage.com/blog Tel +27 082 55 11 323 Twitter:@Ulmenstein Facebook: click here Instagram: @Chris_Ulmenstein