Last week I invited my friends Clint and Llewellyn Lambert (GM of the Franschhoek Boutique Hotel, and influential blogger at Hospitality Hedonist) to join me for dinner at Le Petit Manoir in Franschhoek, which opened in July. Having had more than enough time to settle in, it was a severely (and costly) experience, of a completely dysfunctional restaurant. I apologise for the longer than average Review, summarizing my experiences with Chef Kevin Grobler’s cooking since 2015. Continue reading →
Last week my special friend Stuart Bailey and I ate at Janse & Co, the restaurant on Kloof Street, which Chef Arno Janse van Rensburg opened with his partner Liezl Odendaal two months ago. It reflects perfection in its decor, its service, and its menu, with beautifully presented dishes. Continue reading →
The new The Yard in the Silo District of the V&A Waterfront opened last week, as a multi-cultural cuisine restaurant, but also offering a bar, a homeware shop, and a Deli. It is the most unique restaurant I have experienced, in its diverse food offering. Continue reading →
Even if the Cambridge English dictionary definition of a ‘Café‘ as an inexpensive (‘a restaurant where simple and usually quite cheap meals are served‘) eatery is accepted, The Granary Café still does not deserve its ‘Café‘ name, as nothing about the contemporary classic dishes served in the sophisticated dining area is ‘simple‘. It is a showcase of Executive Chef Veronica Canha-Hibbert’s playful interpretation of her favorite classic dishes.
Ten days ago, on its third day of operation, hotelier and writer Llewellyn Lambert, architect Jan de Wet, and I went to visit The Silo Hotel in the commercial side of the V & A Waterfront. We were blown away by the luxury of the interior decor, the generosity of spaciousness, and the extreme friendliness of the staff, hallmarks of the operations of The Royal Portfolio. I returned nine days later, to have a second lunch at The Silo Rooftop. Continue reading →
Yesterday Ben Goble, Llewellyn Lambert, and I tried the new Christmas Tasting Menu at Benguela on Main in Somerset West, at the invitation of Chef Jean Delport. I was impressed with the creativity which Chef Jean has become renowned for, and how he put Christmas on the plate with his Chef’s Christmas Tasting Menu. The seven course Tasting Menu had two added courses and costs R720 per person, and R1050 with the wine pairings. It runs until 24 December.
Sea Point is to get a shake-up when the newly renovated The Ritz hotel opens its doors to its first guests on 1 November, and the revolving restaurant and champagne bar at the top of the Ritz open their doors on 15 November. The Ritz hotel and restaurant have become part of the Shimmy Luxury Collection. Continue reading →
Today I attended the launch of Food Network‘s ‘Private Chef’ Season 1, which will be broadcast internationally at 20h00 from 7 April. The TV series is presented by Chef Neil Anthony Vaughn, who is a Private Chef operating in Cape Town. Continue reading →
How brave yet exciting it must have been to remove every decor item (including the ceramic bunnies), all the crockery and cutlery, the glassware, the menu covers, the placemats, the waiter uniforms, the tables and chairs, the lamps and lighting, and anything else that had gone before, Continue reading →
Last week I ate lunch at Mondiall twice. The first was a family lunch, and the second was an invitation to try the new Winter Menu at Mondiall and to meet new Chef Riaan Burger, who has been at the restaurant for six weeks. The experiences were chalk and cheese. Mondiall has been repositioned as a French Brasserie, serving ‘refined comfort food’, rather than as an around-the-world restaurant when it opened.
The family lunch followed the scattering of the ashes of our late mother, which we had done in Table Bay on the yacht IQ, which moors outside Mondiall. I was very disappointed with the lunch, which was a special group menu, a reduced version of former Chef Peter Tempelhoff’s menu. Chef Riaan was not working on the Freedom Day public holiday, owner Patrick Symington was not there, and Reservation Manager Mandy Smith whom I had dealt with in making the booking and discussing the menu, was not there either. The let-down was the waitress, and poor communication between Mandy and the Manager Franco. The food quality was not as expected either. I admire Patrick for proactively sending a sms to ask how the lunch went, and I told him about my disappointment. What was amazing was the glazed pork belly, offered as a Tapas dish, served with crackling, and a honey soy glaze. This dish remains on the new menu. Continue reading →