Tag Archives: L’Aperitivo

Restaurant Review: Valora brave new city class!

For all the doom and gloom in the hospitality industry at the moment, it is refreshing to discover a new restaurant in the center of town, that has raised the bar with a slick and chic new establishment. Valora Café, Restaurant and Bar opened on Monday, where L’Aperitivo used to be, next door to Skinny Legs & All.  Valora means ‘brave’ in Latin, and is one of a number of exciting city centre restaurants to open in the past few months, which include Roberto’s, Dear Me, and What’s On Eatery.

I had noticed the sudden closure of L’Aperitivo a month ago, often driving down Loop Street.  I stopped to have a chat to Chef Andrew Mendes, while the renovations were taking place.  He told me that the restaurant would open on 1 August, and it did!  L’Aperitivo had a large counter, which took a lot of the relatively small space. The Valora counter is smaller, positioned at the back of the restaurant, and has a far more spacious feel about it.  One part of a wall is rough brick, and the rest of it is painted a light gold yellow, the back wall behind the bar is a deep burgundy, while the other two sides have glass windows, letting the welcome winter sun in on a very chilly day, with snow on Table Mountain.  I liked the interior design, understated, chic, with dark wood-top tables, chairs with a white/silver fabric, and bar chars in a light rose burgundy colour. The bar counter has gold design tiles on it.  The decor reminds one of What’s On Eatery and La Mouette. There is no clutter. The shopfitting and interior design was done by Ricci Cinti, who remembered me as his first boss of many years ago. His partner in Epic Ark designed the logo, which has a similarity to that of the Queen Victoria Hotel, giving it a classy feel.  Outside, modern grey garden couches, with a rope to demarcate the Valora space on the pavement, add further class to the establishment.  The owner wanted to create an interior that was ‘sexy and modern, finer dining, offering value for money’. The floor is a laminate that looks like it is made from old wine barrels.  I found it very hot inside, and the waitress switched off the heaters.

Valora has been opened by Mike Mouneimme, who was the operator of Caprice in Camps Bay for ten years, and is the cousin of Caprice owner David Raad.  The family is Lebanese, and this reflects in the Mediterranean style restaurant, which consists of a collection of Lebanese, Italian and Greek dishes.  Chef Andrew worked at Tuscany Beach for more than three years before joining Valora, and prior to this at the previous Avontuur restaurant in the V&A Waterfront, and at Superior Catering, which did the private catering for the Atlantic Beach Golf Club as well as for Pearl Valley.  He was not given much creative freedom at Tuscany Beach, and he is excited about the freedom to develop the menu. Andrew laughed when he said that the restaurant name comes from the bravery in opening a restaurant in these challenging times, and for the small kitchen space he has to cook in.

The cutlery is smart, being Fortis Hotelware, and I loved the special edition LavAzza Calendar 2011 cups with a gold design on them.  The Fortis salt and pepper containers have a yin/yang design, and a ceramic hurricane candle holder was on the table.  The paper serviettes do not match the interior quality, and Manager Lisa said that she is working on getting these changed to material ones.

The menu/winelist has a golden cover, with the logo, and looks inviting and classy.  Inside the pages are in burgundy.  The menu offers an extensive range of items.  For Brunch one can order a baked bagel with salmon and scrambled egg, French Toast, a health breakfast, or toasted Focaccia, all at about R50.  The salad choice includes Lebanese Tabbouleh and Fattoush salads, as well as Tuna, Greek, chicken, and beef salads, ranging from R58 – R78.   Roast beef, cheese and tomato, and spicy chicken sandwiches made with home-made bread cost about R60.  Eleven mezze choices range in price from R12 – R40, and include Lebanese flat bread, Baba Ganoush, aubergine, and Lebanese Kefta kebabs.  Starters included a beautifully presented Two Tone soup, recommended by Chef Andrew, being a clever design of two soups, presented in a yin yang shape, with a rich dark beef soup sprinkled with biltong powder, and a light truffle cream with a hint of chilli, with two prawns, which was served with toasted brioche, costing R50. I enjoyed the deep fried crispy Patagonian calamari rings served with a separate bowl of lemon butter sauce, slices of lime and a sprig of origanum (R40).  Other starters include snails, spicy chicken livers, and stuffed mushrooms, all costing under R50.  Six main courses include a 350 gram rib eye steak (R135), Turkish spiced fillet (R125), beef ragout (R98), Psarri Plaki line fish (R105), chicken Parmagana (R75), and grilled Patagonia calamari (R70).  Pasta includes wild mushroom, ravioli bolognaise, seafood pasta, and Namibian desert truffles, ranging between R70 – R110. The Valora burger costs R55, and a Prego Roll R75.  Desserts cost R50 and less, and include chocolate baklava, berry panna cotta and chocolate truffles.

A small number of wines is offered, with a selection of cocktails.  Dom Perignon costs R2750, Veuve Cliquot R 750, Moet et Chandon R700, and Boschendal Brut R195. Brampton white (R25) and red (R28) is served by the glass.  White wines are by Lammershoek (R165), Ernst Gouws & Co, South Hill, Rickety Bridge, Seven Steps and Waverley Hills (R95).  Red wines come from the same wineries (R120 – R210), with the exception of Seven Steps, as well as Kanonkop Paul Sauer at R650.  The LavAzza cappuccino costs R17.

I was impressed by the classy feel of Valora, the smooth running of the restaurant on its fifth day, the creativity of Chef Andrew’s menu and food presentation, the wide choice offered, and the reasonable prices.  I was not charged for the Two Tone soup, Chef Andrew saying that he wanted me to try it.  Valora is a perfect spot to pop in before or after a concert or a show.  The service was attentive, and Lisa kindly went to have the menu copied at a nearby shop. Parking is a challenge during the day. The menu and beverage list contains a number of spelling errors. The business cards match the menu in gold and burgundy.  A cool unique touch was the stick of chewing gum which came with the bill, in a deep red wrapper with the Valora logo, although I am not sure if the Valora target market is into chewing gum!  I’ll be back to try more of Chef Andrew’s cooking creativity.

POSTSCRIPT 3/6/12: Valora has closed down.

Valora Café, Restaurant and Bar, Shop 70, corner Loop and Hout Street, Cape Town. Tel (021) 426-1001.  www.valora.co.za (The website is still under construction).  10h00 – 22h00 weekdays, 17h00 – 23h00 on Saturdays.

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: @WhaleCottage

Restaurant Review: Nothing skinny about Skinny Legs & All, except owners!

It was a surprise to discover Skinny Legs & All, a new restaurant on Loop Street, opposite Ebony Art Gallery and next door to L’Aperitivo, last week. It is owned by the delightful twins Jessie and Jamie Friedberg, both rather skinny, probably from working so hard in being hands-on in the restaurant.  Jessie handles the orders and Jamie the kitchen.

Jessie and Jamie are from Johannesburg and studied at UCT, and loved Cape Town so much that they decided to stay and open a restaurant together.  They say they have no experience in running a restaurant, but both enjoy food.   An associate is João Ferreira, and they have used his previous gallery space for the restaurant.  Interesting works of art from Ferreira’s private collection decorate the walls.  Artists include Brett Murray, Mark Hipper, Sanell Aggenbach and Bridget Baker.  Tables have white tops and wooden legs, and were made for them especially by Marko, the owner of Pure Solid and Oiishi delicious Caffe on Kloof Street, as they loved the look of the legs of his restaurant tables.  An interesting collection of white-painted A-frame chairs from their home, and wooden school chairs they found at antique shops, dominate the interior.   Outside stood the Vespa belonging to Jamie and the bicycle which Jessie uses to get to work.

The restaurant is a large open space, but with only about seven tables, and the ability for them to spill out onto the pavement.  The kitchen is open to the restaurant, and one can almost call across the Jessie and Jamie from one’s table to the counter.   They named their restaurant after the Tom Robbins book “Skinny Legs and All”, in which two characters own a Middle-Eastern restaurant in New York. The menu is typed on an A4 sheet, and lists all-day breakfast, lunch, sandwich, and main course options.   Jessie told me that they worked closely with Chef Brad Ball of Bistro 1682 in finding trustworthy suppliers of fresh produce.  The menu is introduced as follows: “Our produce is locally sourced, our eggs truly free-range and we’ve stocked our pantry as if it were home. Every condiment and spread is made by us from the herb mayo and basil pesto right down to the lemon cordial.  A formula based on simplicity – real food unadulterated and unadorned”.   Their eggs come from Mushrooms & Things, and the Country Sourdough and Cedarhouse Rye breads come from Jason’s, previously Jardine Bakery.  Everything else is made by Jamie.

Breakfast options include Raw Muesli with grated apple and sheep milk yoghurt (R35); Fruit salad (R65); Soft scrambled eggs, with tomato (R45), smoked salmon and avocado (R60), and with proscuitto (R55); Stacked French Toast, served with vanilla-infused fruit compote and a ‘dollop’ of crème fraiche (R45); Freshly baked scones, jam and anise crème fraiche (R25); and Toasted banana bread with fresh berries and bluegum honey (R45).    Lunch options include ‘Gruel of the day” (R40); Salad of Fior di Latte, served with proscuitto and almonds (R85); Panzella, a Tuscan salad served with country bread, goat’s milk feta, mint and basil (R65); and Warmed Goat’s cheese salad (R70).   Sandwiches with Cremalat Mozzarella, Franschhoek Trout, or Chicken and avocado cost around R65.  For lunch I enjoyed the scrambled egg with smoked salmon, a generous portion, to which was added slices of avocado, which was not mentioned on the menu, and was a nice surprise. I took home a main course of Wild Mushroom parcel served with wild rice (R68), for dinner.  It was interestingly served in a paper parcel!  Other main courses are Charred lemon and rosemary chicken (R70), and Moroccan-style meatballs (R85).

The cutlery was unbranded and served with a paper serviette.  There are no tablecloths.  The water jug was jam packed with slices of lemon.   The cappuccino was served with a sweet heart-shaped biscuit.  Everything was perfect in the restaurant, except the heat, despite it being a cold winter’s day.  I felt uncomfortably hot.  It was no surprise that Jessie was wearing a summer dress.  In summer it should be perfect, when the door to outside is open.  The restaurant name is very low key on its glass window, and it would be hard to find it if one did not know its location.  I felt very welcome at Skinny Leggs & All, and will be back. 

Skinny Legs & All, 70 Loop Street, Cape Town.  Tel (021) 423-5403.  www.skinnyleggsandall.co.za  Monday – Friday 7h00 – 16h00, Saturday 8h30 – 14h00.

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com  Twitter:@WhaleCottage

Restaurant closures sign of tough times in the Cape! Yet new ones opening!

It would appear as if the world-wide recession has only hit South Africa, and the Cape in particular, now and with a severe bang.  There is almost daily news of restaurant closures, three alone in the past three days, sad given how much the restaurants have invested in building a brand name and a regular following for their businesses.

The more than 100 restaurants in Cape Town and in the Winelands that are offering such generous Winter specials must be commended, and we will do our best to make their specials known to as many persons as possible.  We encourage our readers to do the same, to prevent any further closures.

We have created a new blogpost, with the restaurants opening and closing, and chefs moving, since spring 2011.

The following restaurants have closed down in the past few months, and these may not be the only ones as the winter takes its toll:

*   Jardine’s Restaurant has closed on Bree Str

*   Liquorice and Lime has closed down on St George’s Mall

*   Cheyne has closed on Bree Street

*   The Kitchen Bar in the Quarters’ Hotel in Hermanus has closed

*   The Bistro in Franschhoek has closed down

*   The Sandbar in Camps Bay has closed down

*   The Blonde building is up for sale, and does not appear to be re-opening in August, as was announced by The Caviar Group, owners of Blonde

*   The Green Dolphin Jazz Club in the V & A Waterfront has closed down

*   Mezzaluna in Loop Street has closed down

*   Eat Out Top 10 Restaurant judge Pete Goffe-Wood’s Wild Woods Restaurant has closed down.

*   Restaurant Christophe closed down in Stellenbosch on 25 June. Eat Out Top 20 Chef Christophe Dehosse will be back at Joostenberg from August.

*   Nando’s in Camps Bay has closed down

*   Haute Cabriere, under the chefmanship of Matthew Gordon, closed on 7 June at the wine tasting venue with the same name in Franschhoek.  See below for re-opening.

*   Karma closed down in Camps Bay

*   Hermanos in Hermanus has closed down

*   Fizz Affair Champagne and Wine Bar has closed down in Franschhoek

*   Doppio Zero in Green Point has closed down

*   Nzolo Brand Café has closed down in Church Street

*  L’Aperitivo has closed down.  See below for Valora.

*   On Broadway’s in-house restaurant has closed down.  Re-opened as Roberto’s on 7 July – see below.

*   Doppio Zero Claremont has closed down

*   Brio 1893 is closing down on 12 August

*   Chenin has closed in the old Cape Quarter

*   Cafe Max has closed down in De Waterkant

*   Bella Lucia has closed down in Wynberg

*   Iconic restaurant Linger Longer has closed down in Johannesburg after the death of chef Walter Ulz, 2010 Eat Out Lannice Snyman Lifetime Achievement Award recipient.

*   Postocini Express has closed on Greenmarket Square

*   De Huguenot Restaurant, only having open for six months, closes at the end of October.  The Harry Q bar will continue operating, serving breakfast, lunch and dinner.  The De Huguenot Estate will concentrate on weddings and events.

*   Wildflour has closed down on Regent Road in Sea Point.

*  The Olive Shack in Franschhoek has closed its restaurant operation, and will only operate as a shop selling olive-related products.

*   221 Waterfront has closed down in the V&A Waterfront

*   What’s On Eatery in Watson Street has closed down

But all is not doom and gloom, and the restaurateurs that are opening restaurants in these difficult times must be congratulated and wished well.  These restaurants opened their doors this year :

*   Etienne Bonthuys (ex-Tokara) has opened his long-awaited restaurant on Dorp Street, Stellenbosch, called Casparus, in partnership with artist Strijdom van der Merwe (left).

*   DISH has opened at Inn on the Square, Greenmarket Square

*   The Olive Shack at Allora in Franschhoek has opened as a deli, doing olive oil tastings, and serving Breakfast, Greek lunches and picnics

*   Tables restaurant has opened at Nitida wine estate in Durbanville

*   Mozzarella Bar has opened on Kloof Street, Gardens

*   Café Benedict has opened on the main road in Franschhoek.

*   Trinity has opened as a ‘super club’ in Bennett Street in Green Point

*   Il Cappero Italian Restaurant* has opened in Barrack Street

*   Caffé Milano* has opened on Kloof Street, Gardens

*   The Stone Kitchen has opened at Dunstone Winery in Wellington

*  The Franschhoek Food Emporium has open in Place Vendome, and is owned by legendary Topsi Venter’s daughter Danielle

*   What’s On Eatery* has opened in Watson Street, between Loop and Bree Street

*   Haas Coffee Collective has opened on Rose Street in Bo-Kaap

*   Crunch:The Pastry Shop coffee shop and bakery has opened in Paarl, owned by Gerard van Staden, previously chef at Le Franschhoek Hotel

*   Dear Me Brasserie and Tjing Tjing Bar has opened on Longmarket Street (right).

*   Act Restaurant and Play Bar have opened at the Baxter Theatre

*   Le Coq has opened in Franschhoek

*   Dash has opened in the Queen Victoria Hotel in the Waterfront

*   Café Dijon has opened another branch at Zorgvliet wine estate

*   Harbour House has opened a branch in the V & A Waterfront, where Fisherman’s Choice was

*   KOS Coffee & Cuisine has opened in The Regency on Regent Road in Sea Point

*   Café Extrablatt has opened where shu used to be, in Green Point

*   Skinny Legs & All has opened on Loop Street

*   Leopard’s Leap will open its picnic facility, tasting room and cookery school outside Franschhoek in November/December

*   De Huguenot Estate has opened The Marianne, Harry Q Bar and Fraiche, with ex-Hunter’s Country Lodge chef Tanya Kruger in the kitchen. (The De Huguenot restaurant closes at the end of October – see in closures above, and Fraiche Deli will no longer open).

*   Cicciobella Pizzeria has opened in Hout Bay

*   Takumi has opened, with Chef Papa San the Sushi Master

*   Sunbird Bistro has opened in the ex-Sandbar space on Victoria Road in Camps Bay, with Lana Doyle as chef and Pamela Trevelyan as Manager. Smart blue/white interior. Serve breakfast, lunch, dinner, cocktails and tapas.

*   The Grand Camps Bay will be operated by the ex-Sandbar for Breakfast and lunch.  The Grand takes over from 4 pm.

*   Mezepoli from Johannesburg is opening in the Nando’s space in Camps Bay on 20 October

*   Saboroso has opened in Bakoven, where Marika’s used to operate

*   Café Le Chocolatier has opened a chocolate manufacturing and demo outlet Le Chocolatier Factory, next to its restaurant, in Franschhoek, utilising Lindt equipment and chocolate

*   Haute Cabriere Cellar Restaurant has re-opened, with new chef Ryan Shell.

*   Cavallo restaurant is said to open on the stud farm on R44, between Stellenbosch and Somerset West, in 2012 or 2013

*   Roberto’s has opened underneath On Broadway, owned by Chef Roberto de Carvalho, ex-chef at the Twelve Apostles Hotel and the One & Only Cape Town

*   Luigi’s is opening in Paarl where Ciao Bella used to be

*   Our Place is opening in Durbanville where Avocado used to be

*   Friends Café has opened at 44 Belvedere Street, Claremont. Tel (021) 674-5510

*   Valora has opened where L’Aperitivo was, on Loop Street

*   Rococoa has opened in The Palms Decor and Lifestyle Centre in Woodstock

*   Luke Dale-Roberts (The Test Kitchen) is opening another restaurant in Wynberg, said to be where Bella Lucia is – this report, initially announced on the Spill blog, has been denied by Luke Dale-Roberts

*   Reuben’s is opening another Franschhoek branch off the main road, and will run it concurrently until its main road branch lease expires next year.

*   Toro has opened in the old Cape Quarter, near the back entrance of Andiamo, as a Wine/Aperitivo Bar, with an ex-Overture chef

*   Goloso Italian Deli and Wine Bar has opened on Regent Road in Sea Point, next door to Wildflour.

*   Franschhoek Famous Pancake House, with owner Gideon, has opened as a take-away pancake outlet, in Mont View Centre, next to the gym, in Fabriek Street, Franschhoek.

*   Cafeteria has opened in De Waterkant, initially selling wraps, sandwiches, coffee, and beautiful pastries, cakes and macaroons by Martin Senekal as take-aways, and planning to expand into a sit-down coffee shop in October.

*   A late night dinner and dance restaurant will open in the ex-Brio space in October, with a chef from St Tropez, and a DJ from Cannes

*   LM Grills has opened in Onrus, outside Hermanus, previous owners of restaurants with same name in Johannesburg and Mocambique

*   Chez Chez has opened as an Espresso and Cheesecake Bar (serving 13 different cheesecakes), 3 De Lorentz Street, Tamboerskloof.

*   Bistro on Rose has opened at 35 Rose Street

*   The Slug & Lettuce has opened on Long Street

*   Rhapsody’s franchise restaurant, mainly in Pretoria, is to open next door to Café Extrablatt in Green Point, where Doppio Zero used to be

*   Wale Rose Lifestyle has opened in Bo-Kaap, on the corner of Wale and Rose Street, serving Cape Malay as well as ‘cosmopolitan food’.

*   Andy Fenner (JamieWho?) and friends are opening Frankie Fenner Meat Merchants on Kloof Street, opposite McDonald’s, in December

* The Kitchen at Maison opens on Maison wine estate in Franschhoek on 16 November, with Chef Arno Janse van Rensburg (ex-Ginja, ex-Myoga), and Manager Julian Smith (ex-Grande Provence, ex-Waterkloof, ex-Pierneef a La Motte)

*   McDonald’s is opening a ‘concept store’ in the V&A Waterfront, where 221 Waterfront used to be

*   Batho’s Place African Restaurant has opened in the township in Franschhoek.  082 090 8660

*   Liam Tomlim’s Cookery School opens at Leopard’s Leap at the end of November, next door to La Motte in Franschhoek, also serving picnics.

*   F.east Indian Restaurant has opened corner Long and Bloem Streets, in Cape Town

Restaurant changes:

*   Chef Jacques de Jager, has left Salt Restaurant, after about 18 months

*   Restaurant Manager Darren Morgan has left Dash Restaurant, and is now at the One&Only Cape Town

*   Food & Beverage Manager of Dock House, Queen Victoria Hotel and V&A Hotel, Alton van Biljon, has left

*   Chef Lucas Carstens has left Reuben’s at One&Only Cape Town, and joined Cuvée Restaurant, at Simonsig wine estate

*   Blues in Camps Bay is reducing the size of its restaurant, and re-opens as Blues Beach House on 14 October

*   Chef Leigh Trout has left Mange Tout at the Mont Rochelle Hotel, and has bought Bird Café and Gourmet Eatery on Bree Street, with Kevin Mink.  They re-opened on 1 September with an amended interior and a new menu.

*  Ex-Hermanos chef/owner Wayne Spencer is now at Burgundy in Hermanus

*   Carl Habel, Sommelier of The Mount Nelson Hotel, has been appointed Restaurant Manager of Planet Restaurant too

*   Peaches and Cream on the Main Road in Paarl has been taken over by Anica Bester

*   Mediterrea in Hermanus has changed its name to Grilleri

*   Patron Chef Stefan Louw has taken over the running of Heaven on Newton Johnson wine estate in the Hemel en Aarde wine valley.

*   The Black Pearl is the new name of the Tapas, Restaurant and Cocktail Bar, with new owners, of the ex-Seven Sins on Kloof Street.

*   Chef Oliver Cattermole has left Dash restaurant at the Queen Victoria Hotel, and joined What’s On Eatery on 1 October.

*   Cocoa Oola has opened on Kloof Street, where Oishii used to be

*   Chef Anri Diener has left Majeka House, and Chef Tanja Kruger from De Huguenot Restaurant takes over her position

*  Chef Daniel Botha has left Le Franschhoek Hotel, and starts at Salt Restaurant on 1 November

*  Chef Oliver Cattermole, previously with Dash and What’s On Eatery, has started as Executive Chef at Le Franschhoek Hotel on 7 November.

*   Chef Matthew Gordon in Franschhoek is opening a new restaurant in Paarl

*   Dieu Donné in Franschhoek has leased its restaurant to Martin and Marco from Durban, and they have renamed it La Rocca. Chef Jo van Staden has returned to Durban with her husband, Chef Gerard van Staden, who has returned to the Beverley Hills Hotel.

*   Chef Chris Smit of Café BonBon has resigned

*   Chef Christo Pretorius, previously of De Huguenot, has started at 1800 Restaurant at the Cape Royale Luxury Hotel

*   Sommelier Neil Grant of Rust en Vrede has resigned, leaves at the end of November, and is said to open a new restaurant in the Old Biscuit Mill

The following restaurants are taking a winter break:

*   La Colombe: 30 May – 20 June

*   River Café:   10 – 30 August

*   Constantia Uitsig:   4 – 26 July

*   The Grand Café Camps Bay:   June and July

*   Pure Restaurant: 1 – 31 July

*   Terroir: 1 – 11 July

*   Grande Provence:   18 – 31 July

*   Pierneef à La Motte:  15 June – 15 July

*   French Connection: 30 May – 20 June

*   Freedom Hill: July and August

*   Overture: July

*   Waterkloof: 27 June – 20 July

*   French Toast Wine & Tapas Bar 18 – 24 July

*   Tasting Room and Common Room at Le Quartier Francais closed until 31 July

*   The Olive Shack at Allora in Franschhoek is closed until the end of September

*   Tokara Restaurant: closed 8 – 22 August

*   Blues in Camps Bay is closing for a month from 22 August – 2 October, for renovations to reduce the size of the restaurant

*   Allée Bleue will not be serving lunch on Mondays and Tuesdays during September.

*   The Kove in Camps Bay is closed until mid-September for renovations

*   Laborie Restaurant in Paarl is closed for renovations until end October.

POSTSCRIPT 28/7: Pete Goffe-Wood, ex-owner of Wild Woods in Hout Bay, has written a frank article on Food24 about why he recently closed his restaurant. He blames Capetonians for not supporting restaurants in winter months, which means that they have to cover costs out of savings created in summer, to keep the business afloat in winter (this is a general Cape winter scenario for all businesses in the tourism industry – if one does not know about this, one should not be in the business in the first place!).  He writes that Johannesburg restaurants do not suffer this seasonality.  The recent 2-week summery spell proved what an important role the weather plays – business was booming for restaurants and accommodation as Capetonians left their homes, went out, and spent money, a welcome cash injection in these difficult times.  The Bastille Festival in Franschhoek had record attendance during this period.

Restaurant Specials cause cost undercutting, which attracts business and provides cashflow, but does not help the industry, he writes. If specials weren’t offered, one probably would have seen a far greater number of restaurants closing down. They are hugely popular, and on this blog the Restaurant Specials listings are the most popular of all blogposts.  He also blames restaurant owners, often chefs, for being too ’emotional’ about their businesses, and for not seeing the signs of tough times early enough, which may call for closing one’s restaurant.  Clearly opening any business at the moment is high risk, and for a hospitality business the risk is even higher.   Goffe-Wood also lashes out at the recent Weekend Argus article about Restaurant Closures, using names from this blogpost.  As much as he blames journalist Helen Bamford for getting her facts wrong, he does too, in calling her Linda!  Describing a non-renewal of a restaurant lease as not being a restaurant closure or failure is very debatable – if things were going well, leases would have been renewed, especially for a restaurant like Haute Cabriere, where Chef Matthew Gordon had operated for 16 years!

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: @WhaleCottage

Adoro Mourvedre wine and cheese Taste & Tweet a treat!

Last night Adoro Wines held a Tweet-Up at L’Aperitivo in Loop Street, with twenty-five Cape Town Bloggers and Tweeters invited to join them for a cheese and wine Taste & Tweet.

Erica Liebenberg from Meles PR organised the Taste & Tweet.  She has a number of PR clients, including Graham Beck, Belfriend, Elgin Valley Vintners, Eagles’ Nest, Freedom Hill Restaurant, Glenwood, Hidden Valley, and Paarl Vintners. 

The wine that Adoro winemaker Ian Naude used for the cheese tasting is his Mourvedre, with a port nose, and sweet taste on the palate, having acidity of 8gm per litre and 14 % alcohol, creating a good balance of sweet and sour.  Ian explained that what makes South African wines so unusual is that it makes “old world meets new world wines”.  The Old World (German, French, Spanish) style wines are created from grapes from the Elim/Hermanus area, while the New World Style wines are made from grapes sourced from the Swartland.  Ian says he makes his wines in his head first, and then he decides on the regions from which he can source the grapes to make his dream wine.   The Adoro Mourvedre bottle is an attractive and slim one, described by some as looking like an olive oil bottle.

All present were in agreement that the wine was excellent as an accompaniment to the six cheeses tasted, being the following:

*   Simonsig six-month matured Gouda, a soft cheese with sweet andfruity flavours.  This cheese won second place in matching with the Mourvedre amongst those present.

*   Fairview Roydon Camembert, made from pasteurised Jersey cow’s milk and cream, with some goat’s milk added, and aged for four weeks

*   Asiago is an imported Italian cheese from Veneto, made from pasteurised cow’s milk, and is aged for 12 – 14 months.

*   Taleggio is imported from Italy, made from pasteurised cow’s milk and aged for four weeks

*   Gruyere tasted came from Kleinrivier near Stanford, and had a surprisingly bland taste.  It is classified as a hard cheese and is aged for 4 – 6 months.

*   Gorgonzola is imported from Lombardia in Italy, made from pasteurised cow’s milk and aged for 6 – 8 months.  This cheese was voted as being best matched to the Adoro Mourvedre.

To reflect the reaction of the Tweeters present to the cheeses tasted and their match to the six cheeses, we list the Tweets written during the Taste & Tweet (read from bottom up): 

StefanLuka 8:36pm via web

Verdict: Gorgonzola cheese is voted the best match for Adoro Mourvedre 2009! Couldn’t agree more! Connoisseurs watch out! #adorocheesewine

spitorswallow 8:01pm via Mobile Web

Final verdict: cheese really works with Adoro Mourvedre ’09 and the wine retails at R110 for 500ml #adorocheesewine

quietriotgirl 7:57pm via Twitter for BlackBerry®

Amazed at the gorgonzola pairing, great match but the asiago wins for me #adorocheesewine

winetourismnews 7:56pm via Mobile Web

Game over. Now we can park our analysis and just enjoy the evening. Really interesting exercise. Cheers! #adorocheesewine

whalecottage 7:54pm via Echofon

Best Tweeter at Adoro Taste and Tweet @StefanLuka #adorocheesewine

HarryReginald 7:53pm via TweetDeck

#Adorocheesewine Seriously guys.

spitorswallow 7:53pm via Mobile Web

Having a OMG moment with this Gorgonzola, imported from Italy. #adorocheesewine

HarryReginald 7:53pm via TweetDeck

#Adorocheesewine I really deserve to win.

HarryReginald 7:53pm via TweetDeck

#Adorocheesewine Vote for me

21thingstodo 7:53pm via Twitter for BlackBerry®

Last cheese great gorgonzola gastronomic heaven! #adorocheesewine

DiProc 7:52pm via Snaptu.com

Gorgonzola wins this for me – wine shines like a superstar #adorocheesewine

NormanMcFarlane 7:50pm via Mobile Web

#adorocheesewineAdoro Mourvedre & Gorgonzola: a match made in heaven

HarryReginald 7:50pm via TweetDeck

Find the Gorgonzola shortens the finish of the wine on the first sip. It kinda offers swell of flavours, troughs and peaks #Adorocheesewine

StefanLuka 7:49pm via web

Gorgonzola cheese & Adoro Mourvedre, spirit is lifted & brooding above earthly things, heavenly match & made for lovers #adorocheesewine

DiProc 7:48pm via Snaptu.com

Woohoo imported gorgonzola rocking the room! #adorocheesewine

spitorswallow 7:47pm via Mobile Web

Not my gig @laurencohenGot invite from melespr for the #adorocheesewine Will slap organiser for not inviting you.

HarryReginald 7:47pm via TweetDeck

@406 Is very excited about the Gorgonzola. apparently “the real cheese has arrived #Adorocheesewine

winetourismnews 7:46pm via Mobile Web

Ok, final round. Let’s see how it handles gorgonzola! #adorocheesewine

DiProc 7:45pm via Snaptu.com

The wine is mouvedre with 14% alc and 60g residual sugar #adorocheesewine

21thingstodo 7:45pm via Twitter for BlackBerry®

Just in case we forgot to say what this amazing wonder wine is- Adoro Naturally Sweet Mouvedre… #adorocheesewine

StefanLuka 7:41pm via web

Gruyere & 09 Adoro Mourvedre: a symphony of sweet and salty flavours resulting in seamless match, a pure dolce vita concept #adorocheesewine

NormanMcFarlane 7:41pm via Mobile Web

#adorocheesewinecardboardy gruyere spoils the Adoro Mourvedre ’09

winetourismnews 7:40pm via Mobile Web

Ok, left field comment: the adoro mourvedre apparently goes well with choc souffle. #adorocheesewine

StefanLuka 7:39pm via web

Gruyere, sweet and salty profile, creamy & nutty (when younger), develops earthly & complex flavour over time, hard cheese #adorocheesewine

21thingstodo 7:39pm via Twitter for BlackBerry®

Difference of opinion now, gruyere up for some grrr-not for others they balance out…#adorocheesewine

HarryReginald 7:38pm via TweetDeck

Combination of Gruyere (our first hard cheese) and the Sweet Mourvedre is nuts, full on mushroom flavour has been created #Adorocheesewine

DiProc 7:37pm via Snaptu.com

Now tasting gruyere with the wine. Saltiness assertive makes wine too sweet #adorocheesewine

whalecottage 7:35pm via Echofon

Adoring Adoro Mourvedre 2009, perfect to drink with cheeses, @StefanLuka writes the most beautiful wine tweets #adorocheesewine

AussieWineChick 7:34pm via Twitter for BlackBerry®

#adorocheesewine James diligently taking notes… http://twitpic.com/353l88

HarryReginald 7:31pm via TweetDeck

@StefanLukaKak! You’re wrong. Raw garbage more like! #Adorocheesewine

NormanMcFarlane 7:31pm via Mobile Web

#adorocheesewineAdoro Mourvedre: Taleggio cheese intensifies the flavours of the wine

HarryReginald 7:31pm via TweetDeck

The Taleggio pairing with the Sweet Mourvedre is like a slap in the face. Bam. flavour! Bam Bam! Other flavour! not fun. #Adorocheesewine

DiProc 7:30pm via Snaptu.com

Taleggio creamy, tangy delicious! Bit nutty. Wine coping well. #adorocheesewine

StefanLuka 7:30pm via web

Taleggio with its distinct smell & 2009 Adoro Mourvedre from Swartland – a marriage of elegance and raw power. Superb match #adorocheesewine

quietriotgirl 7:29pm via Twitter for BlackBerry®

Italian asiago cheese and this adoro mourvedre like each other are u over it yet, I’m having fun #adorocheesewine

HarryReginald 7:29pm via TweetDeck

Adoro spam continues…..Now on to Taleggio from the North of Italy, feet smelling wine. Not a good pairing. #Adorocheesewine

whalecottage 7:27pm via Echofon

Adoro Mourvedre wonderful pairing with cheeses: Asiago, Taleggio, Gruyere, Gorgonzola, Camembert, Gouda #adorocheesewine

drizzleanddip 7:27pm via Twitter for BlackBerry®

@smokingsheddoesn’t normally drink, but loving the Adoro Mouverdre, fab cheese #adorocheesewine

21thingstodo 7:26pm via Twitter for BlackBerry®

Get stuffed… Not you but where you can buy the wine! #adorocheesewine

spitorswallow 7:26pm via Mobile Web

3rd cheese from Veneto Italy – Taleggio. So yum & strong – good match #adorocheesewine

NormanMcFarlane 7:26pm via Mobile Web

#adorocheesewineAdoro Mourvedre, Asiago, creamy sweetness intensified by the wine

winetourismnews 7:26pm via Mobile Web

Heading into stronger territory, Asiago. 12 – 14 months of ageing. Remarkable that the wine is standing up to it. #adorocheesewine

StefanLuka 7:23pm via web

Taleggio: soft, washed-rind cheese made from cow’s milk, aromatic & mild, tangy, meaty notes, a fruity finish, aged 4 weeks #adorocheesewine

HarryReginald 7:23pm via TweetDeck

Asiago, from Veneto is semi-soft cheese from cows milk. It was fated to be consumed with this wine. Coming on a bit strong? #Adorocheesewine

DiProc 7:23pm via Snaptu.com

Wow – asagio has lovely bite that sings opera with the wine #adorocheesewine

StefanLuka 7:22pm via web

Sweet, passionate and gentle confluence of Asiago and Adore Mourvedre 2009… a poetry in making, a hint of fiery desires #adorocheesewine

HarryReginald 7:21pm via TweetDeck

The cheese is now asiago. The pairing is killing. Adds massive complexity. I just heard it is “haunting” #Adorocheesewine

HarryReginald 7:19pm via TweetDeck

Pairing with the Camembert is like a fresh berry falling from a tree, quickly squelching into the mushroomy forest floor #Adorocheesewine

21thingstodo 7:19pm via Twitter for BlackBerry®

#adorocheesewineasiago up next. For those as clueless as I was asiago is imported italian semi-soft cheese…

StefanLuka 7:19pm via web

Erica from @aussiewinechickis a supremo behind this gorgeous wine and cheese exercise at L’Aperitivo bar #adorocheesewine

quietriotgirl 7:16pm via Twitter for BlackBerry®

I prefer nr 2 @fairviewwinecamembert roydon paired with #adorocheesewine

spitorswallow 7:16pm via Mobile Web

2nd cheese from @FairviewWine– Roydon Camembert. Creamy & delish. Gouda better with wine #adorocheesewine

DiProc 7:16pm via Snaptu.com

@fairviewwineroydon next pairing #adorocheesewine

HarryReginald 7:15pm via TweetDeck

After the romp home there is a funky, forest floor flavour left behind. #Adorocheesewine

StefanLuka 7:14pm via web

Asiago: cheese from Veneto, Italy, semi-soft, from pasteurized cow;s milk (aged 12 -14 months) & is DOP (Protected origin) #adorocheesewine

NormanMcFarlane 7:14pm via Mobile Web

#adorocheesewineRoydon camembert & adoro ’09 mourvedre: strawberries & cream

HarryReginald 7:12pm via TweetDeck

Next cheese Camembert: four week aged from Fairview. I find the wine romps home, trampling the cheese in the process. #Adorocheesewine

whalecottage 7:12pm via Echofon

Fairview Roydon 4-week aged Camembert paired with Adoro Mourvedre #adorocheesewine http://plixi.com/p/55761479

winetourismnews 7:11pm via Mobile Web

Cheese 2, Fairview Roydon – yum yum. Creamy but a little cool. Again great affinity withe wine. #adorocheesewine

StefanLuka 7:10pm via web

Camembert and naturally sweet Mourvedre… awesome… like a kissing softly a young lady 🙂 #adorocheesewine

21thingstodo 7:09pm via Twitter for BlackBerry®

Sorry forgot #adorocheesewine! On the ball now got too carried away with fab mouvedre….

NormanMcFarlane 7:08pm via Mobile Web

#adorocheesewineAdoro Mourvedre 09 and aged gouda. Better together than apart

quietriotgirl 7:06pm via Twitter for BlackBerry®

“This is a semi-soft or semi-hard cheese” lol only in sa #adorocheesewine

whalecottage 7:06pm via Echofon

Gouda Tasting with Adoro dessertstyle wine, specially made for pairing with cheese #adorocheesewine http://plixi.com/p/55760726

MamaAfricaCT 7:06pm via TweetDeck

Hello everyone #Adorocheesewine

spitorswallow 7:05pm via Mobile Web

The chef says its a semi soft/hard cheese -haha! a gouda from parmalat #adorocheesewine

HarryReginald 7:05pm via TweetDeck

Adoro has done well to get everyone tweeting. Hoping everyone likes the wine. Good Launch. #Adorocheesewine

AussieWineChick 7:04pm via Twitter for BlackBerry®

#adorocheesewine Fee Mac is loving the fruit garnish with the wine http://twitpic.com/353e5k

quietriotgirl 7:04pm via Twitter for BlackBerry®

Parmalat gouda with adoro works well… Wine a lot lighter than nose gives away #adorocheesewine

HarryReginald 7:04pm via TweetDeck

The sweet Mouvedre: like a loveable uncle with a sharp wit. #Adorocheesewine

StefanLuka 7:04pm via web

Gouda: traditional hard cheese with sweet & fruity flavours that intensifies with & is made from pasteurized cow’s milk #adorocheesewine

HarryReginald 7:03pm via TweetDeck

Liking the Gouda with the Mourvedre. Cheese gets more creamy with added nuttiness, wines’ fruit undiminished #Adorocheesewine

DiProc 7:02pm via Snaptu.com

First cheese a six-month matured gouda good match #adorocheesewine

whalecottage 7:01pm via Echofon

Gouda Tasting with Adoro Mourvedre #adorocheesewine

winetourismnews 7:01pm via Mobile Web

Cheese 1, local gouda. Described by chef as semi-hard or semi-soft. One wag quipped: “sounds like a porno!” #adorocheesewine

AussieWineChick 7:00pm via Twitter for BlackBerry®

#adorocheesewinechef James explaining cheeses gouda up first http://twitpic.com/353d60

HarryReginald 6:59pm via TweetDeck

At L’aperitivo about to begin tasting new Adoro Natural Sweet Mourvedre. Starting with a Parmalat gouda #adorocheesewine

StefanLuka 6:59pm via web

Gouda is very mild, creamy and fruity cheese which blends in superbly with Adoro Mourvedre Natural Sweet 2009 #adorocheesewine

StefanLuka 6:58pm via web

Natural sweet 2009 Adoro Mourvedre with 14% alcohol rocks… let’s se how the marriage with Gouda will work 🙂 #adorocheesewine

DiProc 6:57pm via Snaptu.com

Smells like port but not jammy #adorocheesewine

spitorswallow 6:55pm via Mobile Web

So we are gonna taste a wine that’s not fortified but it has 60mg residual sugar. #adorocheesewine

AussieWineChick 6:55pm via Twitter for BlackBerry®

#adorocheesewineGreg Ladman’s comments priceless!!

DiProc 6:54pm via Snaptu.com

Its a sweeter red wine made to pair with cheese but not fortified #adorocheesewine

StefanLuka 6:52pm via web

This is our naturally sweet Mourvedre(it is not fortified, RS is around 60g/l) #AdoroCheeseWine

quietriotgirl 6:51pm via Twitter for BlackBerry®

One of the first south africans about to taste adoro’s new wine made specialyfor cheese #adorocheesewine

DiProc 6:51pm via Snaptu.com

Wine maker Ian naude talking about how this project started #adorocheesewine

StefanLuka 6:50pm via web

Mourvedre from Swartland was our first “cheese wine” (it is very much sought ‘sweetish’ red wine) #AdoroCheeseWine

StefanLuka 6:48pm via web

The basic idea: we need wine that will complement cheese #AdoroCheeseWine

21thingstodo 6:48pm via Twitter for BlackBerry®

#adorocheesewine

whalecottage 6:47pm via Echofon

At Adoro cheese and wine Taste & Tweet at Aperitivo #adorocheesewine

AussieWineChick 6:46pm via Twitter for BlackBerry®

#adorocheesewine http://twitpic.com/3539jo

StefanLuka 6:46pm via web

Adoro Wines from Latin word meaning “to adore” #AdoroCheeseWine

A great evening was had by all, and new friendships were made over lovely glasses of Adoro Mourvedre, six cheeses and lovely snacks presented by L’Aperitivo. Dusan Jelic, Tweeting as @StefanLuka, was proclaimed the most creative and eloquent Twitterer of the evening.

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: @WhaleCottage

Ratatouille of Cape restaurant openings and news served up!

An unlucky restaurant location for the Cape Town branch of Bouillabaisse, and new sister restaurant Crepe Suzette, in the Rockwell Centre in De Waterkant in Cape Town, in what was meant to have become Conrad Gallagher’s Epicurean Gourmet Market before he fled the country with huge debts, resulted in both the restaurants closing down in September.  These restaurants have fused, and have just opened as Camil’s Restaurant, ironically in the previous location of Gallagher’s Geisha Wok in the Cape Royale Luxury Hotel on Main Road in Green Point.   Whilst now fused into one restaurant, a creperie menu and an a la carte menu will be offered to all patrons.   Camil and Ingrid Haas are to run the operational side of the restaurant, while the new partner Jochen Buechel, previous owner of the Place on the Bay in Camps Bay, will look after the marketing of the restaurant.   It is bold to close two restaurant brands which were marketed jointly, off the base of the respected Bouillabaisse brand in Franschhoek, and to start from scratch with the new Camil’s brand.   A review of Camil’s will follow.

A new “Caffe”, which opened five weeks ago, is L’Aperitivo, a wine and cocktail bar that serves breakfast, and light lunches and dinners from “9h00 till late”, the sign on the door says.  Owners Andrea Gargiulo (Italian) and Stef Rau (Swiss) are charming hosts.  They met two years ago, on a cruise liner, and fell in love with Cape Town.   Before setting up their restaurant, they ran the Primi Piatti in the V&A Waterfront for two years.  It is located next door to the Bang Bang Club, a favoured haunt of teenage disco lovers, adding a free bonus to L’Aperitivo patrons, if they enjoy the music and watching the youngsters coming and going from the venue from Wednesdays – Saturdays.   The food menu is written onto a blackboard: the base Insalata L’Aperitivo costs R 30, and R 40 when tuna or chicken mayonnaise are added, and R 55 if salmon is added.   The Frittata costs R 40, the Chicken Parmigiana and a salad (just some green leaves) R 55, Roast Beef with baby potatoes and salad costs R 58, and sandwiches R 45.   For dessert the choices were an Affogato at R 22 and half a pineapple and ice cream at R 25.   Every day fresh ingredients are bought, and the menu changed to reflect what is available.   L’Aperitivo only stocks the very good Glen Carlou wines at the moment, Stef having a close relationship with the Swiss owner Hess.  They plan to offer 30 – 40 wines-by-the-glass, a commendable goal (Stef used to work at Belthezar, known for its wide selection of wines-by-the-glass).    Andrea was previously a ‘mixologist’, he says, a cool word for a barman!    His favourite restaurant is Aubergine.   L’Aperitivo stands for fresh quality food, and good and prompt service.  An ordered take-away Parma ham and brie roll turned out to be a salami roll when opened, a disappointment in an otherwise good experience!  Its brochure states: “L’Aperitivo is a Wine & Cocktail Bar with a Caffe providing a variety of freshly produced food, and which encapsulates a European style of life.   Enjoy the gathering of like-minded people to understand the way of life.   The setting is intimate, comfortable and relaxing, to ensure you enjoy your stay at whatever time you visit L’Aperitivo”.   L’Aperitivo, 70 Loop Street, tel 076 574 1805/082 898 7079.   Open Mondays – Saturdays.

Vanilla officially opened in the Cape Quarter just over a week ago, to a record crowd of 250 guests, the launch invitation being such a hit that the expected one-third no-show did not happen.   This created a problem for the owners initially in coping with serving the drinks and excellent snacks, but was quickly addressed.   It is a shame that the City of Cape Town cannot get the paving completed outside the main Somerset Road entrance to the Cape Quarter.   In fact, the main entrance to the centre was closed off on Thursday evening, meaning that one would have to find the entrance from the street behind the centre.  Franschhoek chef Matthew Gordon is the consultant chef to Vanilla, while its chef is Evan Coosner, previously with Reubens in Franschhoek and at Ginja.  A review of Vanilla is to follow.

The Grand Cafe’ branches in Plettenberg Bay and Camps Bay are soon to be joined by a third branch in The Water Club in Granger Bay, adjacent to the V&A Waterfront. 

Franschhoek is set to see the opening of a new bakery and cafe’ in the building which once housed the Franschhoek Tourism Bureau and, more recently, Winelands Experience.  The new La Place Vendome, a stylish center set to open at the entrance to Franschhoek soon, will house another new coffee shop, a deli and food hall, and a champagne bar.

Genot restaurant on Klein Genot wine estate in Franschhoek was relaunched last week, with the owner Angie Diamond taking over the management of the restaurant.   It is beautifully located above the wine cellar, with a view of the vineyards and surrounding Franschhoek mountains when one sits on the terrace outside.  Inside no expense has been spared in the large restaurant space, with lots of chandeliers perhaps making it too bright at night. The restaurant’s model is Baia, a well-known seafood restaurant in the V&A Waterfront, but at far more reasonable pricing.  Angie feels that Franschhoek does not offer its visitors a good selection of fish dishes.  The winelist is restricted with about five choices per variety, one of them being the Klein Genot, where applicable.  The Klein Genot Shiraz is the lowest priced, at R 158 per bottle, but is still very young, being a 2007 vintage.   The chefs come from Malawi, Mocambique and Zimbabwe, and they add an African feel to dishes, Angie says.   Eleven starters are priced from R 38 (chicken livers, sardines) to R 58 (mussels, and a delicious prawn cocktail), with oysters costing R 18 each.   Five salads (Caprese, Greek, etc) cost about R 48 and three soup choices are also offered, at R 48.   Eight seafood main courses range in price from R 78 for the calamari to R 228 for a seafood platter, and include two kingklip dishes.  The baby kingklip was huge, and came on the bone, which re-created an old childhood fear of bones. The restaurant would have filleted it, had one requested it.  Steaks cost R 138 for a 500 gram fillet, and R 78 for a stuffed chicken dish.  Eight desserts (excellent Pavlova being one of them) cost R 48 each.   On weekend nights live music will be offered, and a Frank Sinatra interpretor Andre Ahlers entertained the fully booked restaurant.   It was a pleasure to meet a fellow Twitterer @MarcKatzy, who came over to introduce himself.   Genot, Klein Genot estate, Franschhoek, tel 021 876-2738, www.kleingenot.com

Rust & Vrede has just been named the best Restaurant of all wine regions in the world, in the 2010 Best of Wine Tourism Awards, organised by the Great Wine Capitals Global Wine Network.  It was lauded for its “welcoming, top quality restaurant”.  It is the only South African entry to have won an accolade.   Will it become South Africa’s Top restaurant of the Eat Out Top 10 Restaurant Awards, presented on 22 November?

Steenberg Winery is opening a new restaurant this week, called Bistro Sixteen82, serving breakfast, lunch and tapas seven days a week, its ad says.   Reservations tel 021 713 2211.  

Beefcakes is a new restaurant with a large space on Somerset Road in Green Point, close to Limnos.  It is clearly set to cater for hungry soccer fans when they walk along Somerset Road to and from the Cape Town Stadium for the 2010 World Cup!

Ginja has made the move into its new premises at the previous Nova/Relish location, at the start of New Church Street.  Chef Chris Erasmus and executive chef Michael Bassett run the restaurant, which now also serves lunches.

Bukhara has re-opened in its Burg Street location in Cape Town, after a fire necessitated a renovation lasting about three months.   “Bukhara Cape Town is proud to announce the opening of their new look restaurant”, its ad says.    Tel 021 424-0000.

Doppio Zero has a special Breakfast offer of R 35 for a cooked breakfast, or fruit and yoghurt, with toast and a cappuccino or a fruit juice, at its Main Road, Green Point branch, from Mondays to Fridays.  Tel 021 434-9581, www.doppio.co.za

Clos Malverne wine estate is one of a number of wine estates to open a restaurant this month (George Jardine opens The Restaurant at Jordan next week).  The restaurant opened last week on the Stellenbosch Devon Valley estate, simply called “The Restaurant”.   It offers a choice of five starters, ranging from R 39 – R 44, seven main courses, ranging in price from R 89 – R 98, and four desserts, at R 35 – R39.  The ad refers to the restaurant as follows: “…this Contemporary South African cuisine style restaurant will truly tantalize your taste buds”.   The Restaurant is open on Tuesdays – Sundays for lunch only. Tel 021 865-2022.

Reuben’s in Robertson was a refreshing pit stop on a trip to Plettenberg Bay last week.   The 30-seater restaurant is located in the 10-bedroom Small Robertson Hotel, a beautifully renovated historical building creating an oasis in an otherwise dreary town.    The staff at all levels were extremely friendly.   The menu design is the same as that of the Reuben’s Franschhoek branch, but the menu items differ vastly.   Four starters range in price from R 58 for a salad of beetroot and goat’s cheese to R 70 for salmon sashimi.   Five main courses start with R 78 for a gnocchi, to R 135 for the veal fillet.  Two cheese courses are offered, at around R 65, and four desserts range in price from R 30 – R 62.   Whilst our party of four loved our food and the good service, one was left with a feeling that the prices may be too high for a small town restaurant, no matter how good it is, and that its menu may not be appropriate for someone wanting a good light lunch, having a further 2 – 4 hours to travel to the Garden Route or to Cape Town.   As per the Reuben’s menu in Franschhoek, the menu lists Reuben Riffel as the Concept Chef.  The Reuben’s Robertson team are Aviv Liebenberg as the Executive Chef, and Christien van der Westhuizen as the Pastry Chef.  An interesting feature of the menu not seen on the Franschhoek menu is a listing of the suppliers of the fruit and vegetable, dairy and olive products, and the pork (including Happy Hog!).   Reuben’s Robertson is located at 58 Van Reenen Street, tel 023 626 7200. www.therobertsonsmallhotel.com.  

Reuben Riffel has been a Brand Ambassador for South African Tourism, in its campaign on CNN.   Erstwhile Top 10 chef Richard Carstens is said to be cooking at Reuben’s in Franschhoek.  Recently he was helping out at Roots restaurant in Gauteng, after Nova closed down.

Alle’e Bleue in Franschhoek has a new surprise every few weeks, and the latest is its menu for its beer garden adjacent to the picnic area at the bottom end of the wine estate.   One can order Paulaner beer and a spinach and smoked chicken salad, a quiche and salad, a Swiss sausage salad or a local cheese platter, at prices ranging from R 45 – R 59.  It hosted its first sushi/wine pairing dinner on Friday, and its first High Tea yesterday.

Grande Provence received a rave review in the Weekend Australian last month, journalist Susan Kurosawa describing it as the “best restaurant in South Africa’s winelands”.    She makes one odd comment about the Grand Provence menu: “The menu is seasonal but, for this being South Africa, expect cute wildlife to be involved. …..  I can’t pronounce much of it, let alone countenance eating Bambi’s relatives”!

Allora in Franschhoek, an Italian restaurant that is part of a chain with a number of branches in Johannesburg, has introduced a restaurant booking incentive called the Allora Miles Program.   The Allora Miles Card will be handed to accommodation staff, and they will receive points each time they make a booking for guests (who arrive!).   Prizes are awarded on the basis of points accumulated, and include airtime and Allora vouchers, vouchers for shopping at Woolworths and Pick ‘n Pay, and electrical appliances.   Feedback supplied to the restaurant is that the incentive programme is ‘too Johannesburg-like’ to be a success in Franschhoek.

Col’cacchio Pizzeria makes delicious pizzas (in Camps Bay at least), and all eight branches in the greater Cape Town area, including Franschhoek and Stellenbosch, are offering a special “Mix & Match” lunch offer, with two courses on the lunch menu for R 99 on Mondays – Thursdays, between 12h00 – 17h00.

Baraza in Camps Bay is to relaunch itself next week as Sapphire.

Nando’s, South Africa’s most creative chicken restaurant chain, is turning up the heat in Turkey, when it opened its first branch in Istanbul last week, reports the Hurriyet Daily News of Turkey.   The company aims to open 60 Nando’s in Turkey, to add to its total of 850 restaurants in 26 countries.  Known for its sharp marketing and cheeky advertising campaigns in South Africa, the Nando’s co-founder Robert Brozin said at the Istanbul opening: “I think that we are representing our leader Nelson Mandela with our restaurants.  Nando’s is like a messenger of South Africa.   With each new restaurant that Nando’s launches in other countries, Mandela sends a signed letter to us”!   Nando’s in Knysna has just closed down, reports CX Express.

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com