Very quickly and quietly The Harbour House seafood restaurant at Constantia Nek has been transformed into a fine-dining The Restaurant at The Nek, now making it part of an interesting trio of fine-dining experiences at the pinnacle of Constantia, flanked by Eat Out Top 10 restaurants La Colombe and Chef’s Warehouse Beau Constantia. Continue reading →
I could not have imagined that my review a week ago of Chef Bertus Basson’s Spek en Bone restaurant in Stellenbosch could have unleashed such vitriol, and become so personal in its attacks, despite my review not having been a personal attack against Chef Bertus. I am grateful for all the messages of support which I have received, reinforcing that I am known as the only honest writer in our country. Continue reading →
I have rarely written about personal matters on my Blog. I am also long past formulating New Year’s resolutions at the beginning of a year. Never in my wildest dreams could I imagine that the universe would present me with a year of years in 2016, to top any I have ever experienced! Continue reading →
One wonders if Eat Out likes to change its rules deliberately, not only to create publicity through debate, but also to benefit the restaurants of Luke Dale-Roberts in particular? The 2016 Eat Out Top 20 nominations have been announced, and yet again the list is controversial! Continue reading →
Last night a number of food writers joined Reuben Riffel at the One&Only Cape Town hotel, to try out the new menu of Reuben’s restaurant, at the invitation of Manley Communications.
Yesterday I had the honour to get to know Koekedoor judge Mari-Louis Guy better over a 3½ hour period, first visiting the Cakebread Studio which she owns with her brother and business partner Callie Maritz. The get-together was crowned with a visit to the One & Only Cape Town, where the three of us indulged in what is my favorite Afternoon Tea in Cape Town. Continue reading →
Chef Mike has been at Myoga for eight years, having opened the restaurant after leaving Ginja, at which he worked with a number of younger chefs who have Continue reading →
Last night I attended an interesting talk on ‘The Great White Shark: a Global Perspective’, given by shark expert and Apex eco-tour operator Chris Fallows at the One&Only Cape Town. Chris’ talk covered the three key seal areas attracting Great White Sharks in South Africa, as well as other well-known shark areas in the world.
I was invited by Ian Manley, the hotel’s PR consultant, to Chris’ talk, one of two (the second will focus on the relationship between Orca killer whales and Great White Sharks tonight), in a series of Guest Speaker Talks, which include Joanne Lifson on 18 June on ‘Lights Canine Action’, Colin Bell speaking on rhino extinction on 3 July, ‘Africa’s Three Big Cats‘ by Lorne Sulcas on 15 July, and more. One&Only Cape Town ambassador Aubrey Ngcungama introduced Chris, who has documented his shark adventures in his book ‘Great White: The Majesty of Sharks‘, and who has filmed documentaries about the Great White Shark with Discovery Channel, the BBC’s Planet Earth, and National Geographic. In the hotel reception area, a shark cage with diver, as well as a model of a small shark, were set up to attract attention to the talks programme.
Prior to the start of the talk Chris and I chatted, and he explained that Orcas, known as ‘killer whales‘, are not whales at all, but are members of the dolphin family. Orcas are known to kill whales, by pushing them under water and making them drown. In South Africa Great White Sharks can be found where there are concentrations of seals, in three regions: Continue reading →
I had been to Nobu just after it opened two years ago, and was not very impressed by it, due to a service issue, but a return visit on Saturday evening, at the invitation of the One&Only Cape Town and its PR Consultant Ian Manley, was a delight, with a noticeable menu and service evolution in the past two years, with unique Japanese, Peruvian and even South African elements in it. Nobu serves the largest sushi and sashimi selection in South Africa, I was told, and with the most unusual ingredients, such as abalone, scallop, lobster and langoustine.
Hostess Delphine welcomed us, and said that she had left after the opening training, but had returned again, and did the traditional Nobu greeting of Irashamase, which is echoed by all her staff, meaning ‘welcome to our house’. We were well looked after by waitress Nonte and sommelier Keith, and especially by manager Sebastian, who was most knowledgeable and sought information from the chef when he could not answer a question. He has been at Nobu since its opening. I asked Sebastian why he and the staff were not wearing a name badge, and he told me that all the staff are part of the team, and no individual stands out.
The restaurant, like Reuben’s, is downstairs, with a very high ceiling which contains lighting that looks like Japanese paper lamps. We asked about the circles which run along the walls, but could not find an explanation for them, as they are unique to Nobu. Sebastian found out that American Adam D. Tihany was the interior designer. Tables have black lacquer tops, and chairs are dark stained. In general, the lighting is low.
Owner Nobuyuki Matsuhisa worked in Peru after he trained in Japan, and then opened a restaurant in Alaska. It burnt down two months after opening. He then opened Matuhisa in Los Angeles, and in 1992 he opened Nobu in New York, with actor Robert de Niro as a major backer. There are now 28 Nobus around the world. Sebastian told me which dishes are the classic trademark ones, which one is likely to find at any Nobu (we can attest to that, as a group of Americans sat next to us, and they immediately discussed these as well, clearly knowing them from past experience at another Nobu):
* Yellowtail sashimi and jalapeno (R115)
* New style sashimi, lightly seared (R75 – R210)
* Tiradito (sashimi and chilli) (R105 – R210)
* Tuna sashimi salad (R110)
* Black Cod Den Miso is the best known dish of all, the cod being marinated in the Den Miso sauce for 3 days (R395)
* Prawn Tempura in rock shrimp style, fried in cotton seed oil, and served with ponzu, creamy spicy and jalapeno sauces (R125)
* Omakase, the chef’s recommendation, in which the chef prepares a 7-course meal based on what the patron likes to eat, consisting of two cold appetisers, a salad, one hot fish dish, one hot beef dish, soup and sushi (served after the main courses in Japanese style), and a dessert, at R 550.
The menu had a cardboard cover, with replaceable pages inside, allowing for regular menu changes. Blanched soya beans sprinkled with sea salt were brought to the table while we were discussing the menu, and they became more-ish as I got the hang of eating them out of the pod. If I eat Asian foods in Cape Town, I have gone to Haiku in the past, and therefore I tried more Haiku-like dishes to start, to serve as a comparison. I started with abalone (R16) and lobster (R28) sushi, its presentation very different to my past experience of what I can now call more ‘commercialised’ sushi. The lobster sushi was soft and almost jelly-like, and it was explained that it was because it had not been cooked. I could not recognise it from the lobster I know. The abalone had some tough sections to it, and I know that abalone generally needs a good beating and cooking in a pressure cooker because it is so tough. After posting the photograph of this dish, there was some criticism of the serving of abalone, but Sebastian assured me that the restaurant has a licence to obtain and serve it. The avocado (R18 for two slices), asparagus (R25 for two), and shitake mushroom (R20 for two) tempura was delicious, with a very light crispy batter. The highlight however was a new dish recently created by chef Hideki Maeda, which he has included in his 7-course Chef’s Special Omakase tasting menu (R850), being a 100g portion of Wagyu beef imported from Australia, served with foie gras, fig jam, fig tempura and a balsamic reduction (R395) – it was heavenly, a perfect main course size, given the preceding starters and the dessert to follow! What made it even better was the beautiful slim and elegant Elia cutlery that I ate it with, having used chopsticks for the starters.
For dessert I ordered Suntory whisky cappuccino, a delicious cappuccino look-alike served in a coffee cup, with four layers inside, and one is encouraged to scoop deep inside the cup to have a taste of all four the layers of coffee brûlée, cocoa crumble (adding a wonderful crunch), milk ice cream and the Suntory infused froth on top – an absolute treat. I was surprised to see a selection of desserts, all costing around R60 – R75, that were largely ‘Westernised’, including a local malva pudding. The winter menu special is a 5-course meal with one appetiser, the Rock shrimp tempura, Beef Toban Yaki, soup and sushi, and a dessert, at R299, and is a good way to try some of the classic international Nobu dishes.
The winelist has a brown leather cover, and contained a selection of cocktails and Sake (R150 – R590 for 150 ml), as well as of mainly local and some French wines. It is not as extensive as that at Reuben’s by any means. Sommelier Keith is Let’s Sell Lobster trained, and worked at The Round House after his training. It showed in that the wines-by-the-glass we ordered were brought to the table poured and untasted by ourselves, Keith saying that this is how he had been taught. He did oblige by pouring the subsequent wines at the table, and allowing us to taste them. Wines served by the glass include Pommery Brut Royale (R175/R850), Billecart Salmon Brut Reserve (R200/R975), Billecart Brut Rosé (R295/R1550), Graham Beck Brut (R49/R240), Villiera Tradition Brut (R44/R210), and Graham Beck Brut Rosé (R98/475). White wines range from R34 for 150 ml of Ken Forrester Sauvignon Blanc to R74 for Rustenberg Chardonnay. Red wines start at R54 for 150 ml of Springfield Whole Berry Cabernet Sauvignon to R118 for Bouchard Finlayson Galpin Peak Pinot Noir 2009. About five options are offered per variety, and the Shiraz selection started at R 280 for La Motte 2008, up to R560 for Luddite 2005.
Nobu has something and more for everyone that appreciates excellent Asian style cuisine, and Haiku won’t be seeing me in a great hurry again, as there is much more variety, friendlier service, and no star order minimum at Nobu. The professional service by Sebastian was a large part of the enjoyment of our dinner at Nobu.
Nobu, One&Only Cape Town, V&A Waterfront. Tel (021) 431-5888. www.oneandonlycapetown.com. (The hotel website contains a page for Nobu, with a menu and winelist, but the photographs are in a general Image Gallery, unmarked, and mixed with those of Reuben’s and the Vista Bar). Monday – Sunday, dinner only.
Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: @WhaleCottage