A lunch at Coco Safar, followed by a dinner three days later, were two chalk and cheese experiences, the former excellent and the latter hugely disappointing, especially as it was a birthday dinner treat for a special friend! I had last been to Coco Safar for breakfast early this year, after it opened in Sea Point, having moved from Cavendish Square. Continue reading →
The Sweet Service Award goes to Huguenot Fine Chocolates, the oldest chocolate manufacturer in Franschhoek. They completed wrapping Easter eggs for an order for our Whale Cottage Franschhoek guests within half an hour of placing the order, even though we would have been happy to collect them the following day. We were able to choose the colours of the foil wrapping of the eggs too, to match our colour scheme. The chocolate eggs tasted delicious, quite unlike the commercial eggs which were available in retail outlets. Continue reading →
The Sweet Service Award goes to Pick ‘n Pay Garden’s Centre and its ever efficient Annie Hendricks, who assisted in getting Pick ‘n Pay gift cards, with high values loaded on them for use in paying municipal accounts, replaced when they were blocked after my handbag was stolen at Nap coffee shop in the Cape Quarter. She also assisted in getting the value of the points on the stolen Pick ‘n Pay Smart Card transferred to a new card. Continue reading →
The restaurant at 65 Main Road used to be one of Green Point’s most popular when it was called Miss K, but nose-dived when it was taken over by an Italian owner and he renamed it after his daughter Giulia a year ago. He lasted a few months before returning to his homeland, as his wife did not like Cape Town. This left the space for Whitney Wentzel to take it over and to open 65 on Main within two weeks, at the beginning of August. It was a surprise discovery, following a most mediocre Camps Bay experience earlier that day!
I underestimated Whitney on first appearance, and thought her to be the manager, as a waiter came out to greet me even though she was outside as well. I was left in the care of a second waiter Sheldon, who informed me that Whitney is in fact the owner. Whitney studied at the Hotel School in Granger Bay, having graduated just before the World Cup, and worked as F&B Manager at The Taj, The Cullinan, Zimbali, and the Arabella Kleinmond hotels since then. She had a dream to run her own restaurant, and told me that she dutifully saved as much as she could, having been taught by her portfolio asset manager mother. Although only 25 years old, I sensed that Whitney pays attention to detail, and knows exactly what she is doing, and that her establishment Continue reading →
On Wednesday the Slick Group, owners of Balducci’s, Gibson’s Gourmet Burgers & Ribs, and Belthazar, invited the Camps Bay guest house owners and managers for lunch at Balducci’s, to thank them for their support in the past year, to present the newly designed Slick Restaurant Group Loyalty Card, which is aimed at locals in the main, and to share information about the winter specials at Balducci’s and at Gibson’s. This Italian style restaurant has something for everyone, and has a menu with the greatest appetite appeal we have ever seen.
The A5 menu for Season 2013/14 looks like a magazine, with exquisite photography of their dishes, one per section of the menu, making the choice of what to order even harder, as everything on the menu sounds good enough to eat, and the photographs add to the appetite appeal. The second half of the Menu contains the winelist. Like a magazine, the menu is interspersed with advertising, which is not irritating, except that it is a large number of pages (68 in total) to go through when choosing what to eat and to drink.
The menu introduction explains the restaurant’s policy to be more ‘environmentally responsible’, explaining that it uses alien wood in its pizza ovens, it uses vegetables and fruit that are in season, and local ‘superb quality procured meat, poultry, fish and game’. Only fresh chicken is used, and grain-fed 28 day matured beef. Extra virgin award-winning olive oil is used, the menu states. No BYO wine is allowed, and neither is photography (I was not stopped in photographing the dishes for this blogpost), the first time that I have seen photography prohibited in a restaurant. In terms of the new Liquor Act (2013) it is a criminal offence for restaurant patrons to take unfinished bottles of wine, malt or spirits with them when they leave, the menu states. The menu is printed on Sappi Triple Green recyclable paper. Select menu items are marked in green as being the owner’s ‘personal healthy option choice’.
The Italian heritage of the restaurant shows in the division of the menu into
* Antipasti – we shared Antipasti platters (R140) as a starter, which included a Caprese salad, Springbok carpaccio, avocado, tomatoes, butternut, grilled aubergine, grilled chili and garlic calamari, and fresh baked toasted bread. Other options include Minestrone and Onion soups (R57 each), prosciutto and melon (R90), tuna tataki (R88), salmon (R55), oysters (SQ), prawns (R40 – R180), as well as eleven salad choices (R75 – R104).
* Primi Piatti – this section offers burgers (classic, gorgonzola, Swiss cheese, bacon guacamole, luxury lamb, ostrich, vegetarian, and chicken) ranging from R65 – R85; a very extensive sushi selection (the 24 piece Platinum Sushi Plate is a winter special at R109*); 35 pizza options, ranging from R60 – R110; and eleven pasta choices, ranging from R65 – R150. In winter the prices of pizzas and pastas, with one exception each, have been reduced to R54*.
* Secondi Piatti – most of us had a different main course, and each plate looked generous, and beautifully presented. Our intern Lorraine chose the kingklip, which was served on a bed of grilled butternut, aubergine, and green beans, and was topped with parmesan slices, olives and tomatoes (R140). Other fish options are calamari (R95), Norwegian salmon (R159), mussels (R110), crayfish (R90 per 100g), and seafood platters (R345/R695). Corrie praised the Butter Chicken Curry (R150), as the best he has ever tasted. My Veal Marsala was served with linguine and an excellent light parmesan cream, sautéed mushrooms, and a Marsala sauce (R115). Other meat dishes include veal (most cost R115), game (R180), a variety of steak options (most R160), and lamb shank (R160). A 250g 28 day matured rump steak is on special during winter at R79*.
* Dolce – Most desserts cost R59, and their Tiramisu has been a firm favourite for years, the finger biscuits soaked in Espresso and Kahlua, with an Amarula sauce. Other options are chocolate fondant, crème brûlée, malva pudding, ice cream, sorbet and frozen yoghurt, and a white Lindt chocolate cheesecake.
* Formaggi – a selection of cheeses costs R90.
The winelist section has a large number of advertisements of supplier wine estates. Each wine region and wine variety is defined and described:
* ‘Bubbly’ – MCCs offered include Pongrácz NV (R60 per glass/R240 per bottle), Pierre Jourdan Brut NV (R70/R250), L’Omarins Brut Classique NV (R88/R325), Steenberg ‘1682’ Chardonnay 2011 (R350), and De Wetshof NV (R121/R480). Moët et Chandon costs R650.
* Bianchi/white wines – an extensive number of wines is offered per variety, eighteen alone for Sauvignon Blanc (from R34 – R68 per glass, and R130 – R280 per bottle).
* Rossi/Red wines – eight Shiraz options are offered, from R37/R145 for Franschhoek Cellars ‘Baker Station’ 2011 to La Motte’s 2009 Shiraz (R360).
* ‘Aficionado Lounge‘ – brandy, Calvados, Armagnac, Grappa, port, sherry, beers, and Bain’s Cape Mountain Whisky are offered.
The Slick Loyalty Card was explained to us by Slick Marketing and Reservations Co-ordinator Michelle Page. Patrons receive 10% off their bill on presentation of the Loyalty Card, and a R200 birthday voucher. The Winter Special prices quoted above apply to dishes (marked with * above) ordered between 12h00 – 18h00.
Our Camps Bay guest house group had a most enjoyable lunch at Balducci’s, owner Ian Halfon popping in to greet the group. The new Winter Specials are great value, for a restaurant that is perceived to be on the expensive side. In going through the menu for this blogpost, it was a surprise to see how many reasonably-priced dishes it contains. Service is smart, the serving staff is neatly and professionally dressed, and the location in a quieter section of the V & A Waterfront is an advantage.
POSTSCRIPT 10/6: Michelle has explained the photography policy in greater detail, and food and people photography is allowed: ‘Re photography of the décor, we felt we put a lot of effort into the look and feel of the restaurant. Creating something special.Guests can take pics of food and celebrations and of themselves with pleasure and post and review etc, we have no problem with that‘.
Disclosure: We received a bottle of Balducci’s Merlot Cabernet Sauvignon House Wine and a small box of Emporio Leone chocolates with the menus of the three Slick Restaurant Group restaurants.
Balducci’s Ristorante Pizza Seafood Bar, V&A Waterfront, Cape Town. Tel (021) 421 6002. www.balduccis.co.za Twitter: @Balduccis_CT Monday – Sunday.
Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: @WhaleCottage
The Sweet Service Award goes to The Wash, which was nominated by Nicky Farmer: “I immediately thought to nominate as below as this kind of customer service just doesn’t seem to happen as often as it should. On 24 Jan, I had a meeting at the Lifestyle Centre on Kloof Street and I took the opportunity to have my car valeted downstairs at The Wash (021 422 2233). They’re always so friendly and do a pretty good job. It wasn’t until 31 Jan that I opened my wallet to take out my business card and realised it wasn’t there. I got a fright, but immediately calmed down as I hadn’t had any notifications of transactions on my account, so I knew it was safe – probably in a pair of jeans at home or something. I couldn’t find it at all the next day, so I went through my bank statement online and realised that the last time I’d seen my card was at The Wash. I called them immediately, and Malcolm, the Manager said he’d been holding onto it for me, but couldn’t find a number for me in the phone book. I know it’s a really simple one, but he had such an opportunity to take advantage, but instead played the role of good citizen. His will be my car wash service of choice moving forward!”
The Sour Service Award goes to the V&A Waterfront, whose Aniem called from the Info Centre to say that a Loyalty card was waiting at its Info Desk, and became cheeky when I told her that it was not business calling time (before 8h30), and a particularly busy breakfast preparation time for us. She retorted that as I own guest houses, I should answer the calls! The application for the card was in my personal name, and only the e-mail address referred to the guest house. The postal address and e-mail address were included in the application, and could have been used to communicate in a less disruptive manner. After Tweeting about the disruption, the V&A Waterfront Tweeter Emma Jackson rudely defended the action, offered no apology, and set out to purposely personally embarrass me in the Tweet. Chantelle Cole, Executive Manager: Strategic Marketing of the V&A responded sympathetically for the first time about the regular Twitter abuse by Jackson: “I’m so sorry about this, I will raise the issue with our community manager and Info Centre team”. No further communication has been received. Annemie Liebenberg, the V&A’s head of Tourism, to whom the Info Centre reports, did not return the call about the matter.
The WhaleTales Sweet & Sour Service Awards are presented every Friday on the WhaleTales blog. Nominations for the Sweet and Sour Service Awards can be sent to Chris von Ulmenstein at email@example.com. Past winners of the Sweet and Sour Service Awards can be read on the Friday posts of this blog, and in the WhaleTales newsletters on the www.whalecottage.com website.
Driving to Hout Bay yesterday, I noticed that a new restaurant Baked Bistro had opened in Bakoven, where Saboroso and Marika’s used to be. It opened six days ago, and is owned by passionate Zahir Mohamed, a young 24 year old who has big plans for his business.
I spent two interesting sessions with Zahir yesterday, returning to eat after having had an iced coffee earlier in the afternoon. Zahir’s presence made a huge difference to my impressions of his Bistro, and the more he told me about his background, the more I realised that this young man will go far. I could not but help think that I was talking to a junior Ravi Naidoo, who has vision and drive to make his new business a success. Zahir grew up in Port Elizabeth with his grandparents, and his grandmother was his cooking inspiration, cooking typical Malay dishes, including prawn, fish (geelbek, hake, and steenbras), and lamb curries, as well as pies, and baked treats such as apple crumble, malva pudding, biscuits, and more. His grandmother instilled a love of food in him, and allowed him to cook at home. His Scottish father owns African Time Catering in the UK, which looks after the catering needs of Manchester United and Manchester City players and its VIP guests, as well as at Wimbledon, and at St Andrews in Scotland. He emphasised that while his father focuses on fine-dining, he prefers ‘rustic’ meals. He has worked for his father, doing basics such as peeling potatoes, which stood him in good stead in a next phase of his life. He followed this with a year at the Meliá Hotels International, working for a year each at a Melia hotel in Italy and in France.
Zahir had a business in Johannesburg, and his young son lives there. He mentioned a number of times that his sole purpose of being and working is to give his boy the very best he can afford. Needing a change of scenery after a bad business deal fell through in Johannesburg, he moved to Cape Town, where he met Misha, ‘the love of my life’. He worked at Brandhouse, and on the Heineken brand specifically, until he gave up his job to follow another dream, which will see him featured on TV later this year. But Baked Bistro has been an idea cooking away over the past four years, and the Bakoven venue specifically, having visited the site on numerous occasions to feel it and fall in love with it, waiting his turn for the space patiently. When the last restaurant closed down, he knew it was time to take it over. He is a very believing and philosophical person, saying that ‘the universe will give me what I need‘. He plans to open other Baked Bistros in Cape Town as well as in Johannesburg, and a Baked cookbook is also on the cards, which will feature recipes for hearty rustic foods to prepare in one’s home, and that are simple and affordable. Damian Cannon is doing the website design, and designed the logo, which contains a spoon and whisk, with the payoff line ‘Home is where the heart is’.
Baked Bistro does not yet have a liquor licence, and is playing it safe in not breaking any laws, and will only serve alcohol once all the paperwork has been approved. He keeps the music volume low, and ensures that there aren’t any noisy customers, to keep on the right side of his neighbours. Zahir wants Baked Bistro to become a ‘neighbourhood shop‘. Cookbook writer Phillippa Cheifitz lives across the road, and has been to Baked Bistro three times in the past five days, Zahir shared proudly. The furniture is black stained wooden tables and benches, matching the rustic menu. Cutlery is by Austwind, serviettes are paper, and salt and pepper grinders are by Natural. Little lanterns are brought to the table when it gets dark.
The menu is very short and sweet at the moment, and will grow as more customers support the Bistro. The choice was between two pizzas (‘The BAKOVEN’ with chicken, caramelized balsamic onions, feta, avocado and mozzarella, costing R75; and a ‘5 Veg Pizza’, costing R65). On Zahir’s recommendation I tried The Misha burger, named after his girlfriend, who loves mushrooms, and the 180 gram burger is served with a mushroom sauce, potato wedges, and a small carrot, lettuce and red pepper salad, and an interesting mint yoghurt dressing. I don’t usually eat burgers, and I found the mushroom sauce too strongly spiced, with an unexpected touch of chilli, which I did not like. The sesame seed roll is self baked. Misha works at Levi, and a second burger is named ‘The LEVI’, a 180 gram burger with red onion compote. Both burgers cost R70. ‘Artisan sandwiches’ cost R40 – R55. The winter menu will contain ‘wholesome winter dishes’. Valentine’s cupcakes looked beautiful, and are made for Baked Bistro by Take the Cake, one of them made with black velvet, and another contained a Lindt ball. My estimation of Baked Bistro rose when I noticed that they serve Terbodore coffee, who have made a special Baked blend for the bistro, consisting of 60% Nigerian, 30% Ethiopian, and 10% Brazilian beans. The breakfast menu will contain interesting dishes such as scrambled eggs and sardines.
New guests are invited to ‘get baked’, and departing ones are sent away with a ‘stay baked’ greeting. Zahir wants Baked Bistro to be a homely, unpretentious home to the locals, without any airs and graces, a place where one can come to play Scrabble, and hold book club meetings. I will return in a few weeks, to get another feel for the food, and additions to the menu.
POSTSCRIPT 23/2: Despite the name of the Bistro, Zahir and I did not talk about the breads that they bake, and which are flying out of his doors. He sells croissants (R11), Sourdough (R21), Kitka on Fridays (R23), Buttermilk bread (R23), and 100% rye (R32).
POSTSCRIPT 9/3: Baked Bistro is proving its sceptics wrong, coining it with a new roadside coffee and croissant service offered on weekday mornings, bringing ready made coffee and croissants on to the parking area outside the restaurant, and offering a drive-by service, selling to hundreds of customers! The new Terbodore umbrellas are attracting attention in Bakoven.
POSTSCRIPT 9/6: Something we have not been able to write about until today is that Baked Bistro owner Zahir Mohamed is a MasterChef SA Season 2 contestant. He features in the Sunday Times today, and will be in the opening 15 minutes of the first program on Tuesday 11 June at 19h30, filmed during the Auditions.
POSTSCRIPT 21/6: Zahir Mohamed fell out of the MasterChef SA Season 2 Bootcamp Top 50, let down by his potato peeling skills! He has received incredible airtime from M-Net, so much so that we thought he had won! He is very philosophical about his journey, as he knew he had Baked Bistro waiting for him, for which the lease commenced on 1 February, which meant that he would have had to pay rent while he was at Nederburg, had he made it into the Top 16. He has received further coverage after falling out of the show, in The Times earlier this week, having found a ‘different recipe for success’, the headline says. The article states that he plans two more Baked Bistros in Cape Town, and that a book ‘The Baked Way of Life’ is on the cards. He is on a high, receiving a lot of customer and media interest.
Baked Bistro, Victoria Road, Bakoven, Camps Bay, Cape Town. Tel 079 268 9821. www.bakedbistro.co.za (under construction). Twitter: @BakedBistro Tuesday – Friday Breakfast and Lunch, Saturdays and Sundays Lunch. Closes 17h00 daily. Free wifi. Loyalty Card to be introduced.
Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: @WhaleCottage
Even though it shouldn’t have been a surprise, it was a most impressive visit to the new wine tasting center at Babylonstoren, not only offering a tasting of its own four wines, but also offering for sale two wines from each of the wine estates surrounding the Simonsberg, as well as gorgeous produce in its cheesery, bakery, and charcuterie, which opened two months ago.
One enters the tasting centre, housed in the original smithery and stable on the farm, which has been beautifully restored by owner Karen Roos and her GM Terry de Waal, to keep the building as authentic as possible. Flooring which looks weathered and as if it has been there for ever, comes from the old Dietman piano factory in Wellington. The walls are part raw brick and part plastered and painted. As Ms Roos has shown on the estate, she is a ‘less is more’ decorator, giving the tasting room a spacious feel, with only a central table displaying the Babylonstoren wines and one other Simonsberg wine, as well as a cheese of the day to taste. A small wooden table with a bench on one side is the only seating in the room, beautifully ‘decorated’ with a box of just picked and washed vegetables, including carrots and purple potatoes. From the central room the cheesery and charcuterie are on the right, behind modern glass doors, and the bakery is to the left.
Koos Bekker, husband of Ms Roos, has a passion for the terroir of the Simonsberg, and came up with the idea of a ‘home’ on his wine estate for the wines produced at the wine estates on the ‘inner circle’ surrounding the mountain. When Babel restaurant opened on the wine estate over a year ago, it served wines from the neighbouring wine farms when it had not yet made its own wine, a commendable service. A ‘map’ showing the ‘Simonsberg Wine Route’ is painted onto a tile collage on the wall, showing where each of the 27 wine estates, being Vuurberg, Zorgvliet, Thelema, Tokara, Neil Ellis, Rustenburg, Glenelly, Morgenhof, Remhoogte, Quion Rock, Knorhoek, Muratie, Delheim, Uitkyk, Kanonkop, Natte Valleij, Marianne, Mt Vernon, Anura, Glen Carlou, Neil Joubert, Backsberg, Noble Hill, Rupert & Rothschild, Vrede & Lust, Plaisir de Merle, and Babylonstoren, is located. A shelving unit stores the wines of the other Simonsberg estates, and as they are lying, it is difficult to see the estate names. Each is price marked, and sold at the cellar door price of each wine estate. Because the ‘Simonsberg Wine Route’ is not a formal one, there are no maps, no price list, nor information about any of the wines, including the Babylonstoren ones, a surprise, given the marketing and advertising background of Mr Bekker (Y&R, M-Net/Multichoice/MWeb, Naspers). None of the four Babylonstoren wines have their 2011 vintage indicated on their bottles, and the staff could not explain this unusual strategy. They called winemaker Charl Coetzee to come over for a chat, and he seemed to think it odd that I was asking questions about this, only mentioning that they were matured in tanks (with the exception of 20% of the Viognier, which was matured in barrel). He was generally cagey about providing information about the Shiraz, Viognier, Mourvèdre Rosé, and Chenin Blanc. He explained that there is no price list, as the two wines sold per Simonsberg wine estate will change over time, depending on their customers’ interest in them. He referred to the launch of their flagship Chardonnay and Shiraz in September, and these will have the vintages on them, having been matured in barrels. He was previously at Clos Malverne and Kaapzicht, and has been at Babylonstoren for about eighteen months. He said that he personally loves Pinotage, but this grape variety is not grown on the estate. Grapes were on the farm when it was bought by the Bekkers, and the vines are 14 years old. This is the first winemaking on the farm. The wine side is so new to the wine estate that it is not even on their website yet, he said. In the upstairs section there is a private winetasting and wine storage area, with minimal decor.
Having got stuck on the wine information, Karen ‘Bread’ Pretorius came to my rescue before the winemaker could be found, and she was extremely friendly and informative. She is in charge of the tasting centre, and also doubles up as the baker, having previously worked in the Babel kitchen. The breads baked vary every day, cost R25 each, and include baguettes; a 50% Rye, with Rooibos and raisins; and a tomato relish on a white loaf. All are baked with Eureka stoneground flour in their wood-fired oven, which looks like it has been there for ever. Karen is not formally trained in breadmaking, she said honestly, learning through ‘trial and error’, and ‘stealing with my eyes’, describing herself as a passionate breadmaker. She was the Head Chef at Umami in Stellenbosch previously, and praised Maranda Engelbrecht for what she has learnt at Babel. The Charcuterie is a large room, and its painting of a duck, bull’s head, and a pig onto the white brick wall, which is visible from the tasting room, reminds one of the bull painted on the Babel restaurant wall. The meats are supplied by Jason Lucas’ Jamon from Prince Albert, who also was the thatcher of the building roof. They sell pre-packed portions of Black Forest, Parma ham, Pancetta, and Coppa hams, salami, Kalbsleberwurst, and biltong. The cheeses come from nearby Dalewood predominantly, but also from Kleinrivier and Nuwehoogte. The cheeses are displayed in fridges, and also in the airconditioned cheese room, which opens into the charcuterie. Karen told me that they have a close relationship with their suppliers, all having passion for their products in common with Babylonstoren, being chemical-free, MSG-free, and healthier.
Babylonstoren is bound to come up with further surprises in future. A Loyalty Card is in the pipeline. A visit to see their extensive vegetable and fruit garden, to eat at Babel restaurant or at the Babel Tea House, to try their wines in the winetasting centre, and shopping at their bakery, charcuterie, and cheesery is highly recommended. As the tasting centre is only two months old, there were some information deficiencies amongst the staff, which Karen will fix through training. A coffee machine may be in the pipeline for the tasting centre too, as Babel does not serve coffees only, and the Babel Tea House is a long walk away.
Babylonstoren Tasting Centre, Bakery, Charcuterie, and Cheesery, R45, Franschhoek. Tel (021) 863-3852. www.babylonstoren.com Twitter: @Babylonstoren. Cellar Tour 12h00 Wednesday – Sunday, must be booked ahead as they only take 12 – 15 persons, R100. 10h00 – 16h00 for tasting centre. R10 per person entry fee to the wine estate.
Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: @WhaleCottage
We are delighted that many restaurants in Cape Town and the Winelands have seen the benefit of offering specials, and have done so since last winter, many running through summer too. The winter specials for Cape Town and Winelands restaurants follow below, and will be updated continuously:
* Pure at Hout Bay Manor: 3-course dinner for R195, includes 2 glasses of Groote Post wine, 10 May – end June. Closed July. Tel (021) 790-0116.
* Pepenero in Mouille Point : sirloin and chips R79, seafood platter R 129, 1 kg prawn platter R99, oysters R9 each, sushi platter R109. Half price sushi all day. From 9 May. Tel (021) 439-9027
* Sinn’s Restaurant at Wembley Square: lunch (6 options) at R50. 3-course dinner with glass of wine R150. Sunday Buffet – 2 courses plus coffee R120, 3 courses plus coffee R150. Winter. Tel (021) 465-0967
* Theo’s on Beach Road, Mouille Point: oysters R6 each, 1 kg prawns R99, line fish R79, for lunch and dinner. 300 gram sirloin steak, spatchcock chicken peri peri, 500 gram spare ribs all R79 for lunch only. Full sushi platter R99, half platter R50. Winter. Tel (021) 439-3494.
* Sevruga in the V&A Waterfront: half price sushi Monday – Saturday 12 – 6 pm; 25 % off sushi Sunday 12 – 2pm, 50 % off Sunday 2 – 6 pm, 3-course menu R160, daily, lunch and dinner; 2-course lunch R120. 3-course lunch and dinner R160. End September. Tel (021) 421-5134
* Myoga at Vineyard Hotel, Newlands: 7 course dinner, with 5 choices per course, for R195, Mondays – Saturdays, throughout winter. Tel (021) 657-4545
* Beluga, The Foundry, Green Point: 1 kg Prawns R99; 50 % off sushi and cocktails all day Sunday, and from 12h00 – 19h00 weekdays. 2-course lunch R120; 3-course lunch and dinner R160. End September. Tel (021) 418-2948.
* 221 Waterfront: 3-course meal at R135 on Wednesdays. Dine & Cruise package: 1,5 hour cruise, 2 glasses sparkling wine, 3-course meal R370; Lunch & Cruise package: 1 hour cruise and meal R210. Winter. Tel (021) 418-3633
* The Lookout Deck, Hout Bay: Seafood Platter with line fish, mussels, calamari and prawns R65. Until 31 August. Tel (021) 790-0900
* La Mouette, Regent Road, Sea Point (photograph above): Tasting Menu (items change monthly) 6 courses R240 for 2 persons, Tuesday – Sunday dinner, Friday and Saturday lunch. Winter. Tel (021) 433-0856
* Bertha’s in Simonstown: 1 kg Queen prawns cost R99 each, Calamari, mussel, chips, BBQ chicken and wing platter R99, 600g ribs plus 500ml Windhoek draught R99. Winter. Tel (021) 786-2138
* Aubergine: 2-course lunch R184, 3-course lunch R235. 2-course dinner R200, 3-course dinner R275. Wednesdays – Fridays except public holidays. Winter. Tel (021) 465-4909
* Ferryman’s Tavern, V&A Waterfront: Combo-specials R100 (linefish + calamari), R85 (sirloin + calamari), R99 (pork rib + chicken wings), Mussel hotpot R75. Winter. Sunday Hot Pot Buffet Eat as much as you like R120, Sundays, until end August. Tel (021) 419-7748
* Hildebrand: 2 courses R99, 3 courses R130 if eat before 19h00; Winter. Tel (021) 425-3385
* Leaf Restaurant and Bar: 50 % off sushi all day, Dimsum 30 % off, Burgers R50 – R65. Winter. Tel (021) 418-4500
* Blowfish in Blouberg: Breakfast specials: egg and bacon sandwich R19, Three Cheese and Mushroom omelette R25, Smoked salmon and scrambled eggs R25; Lunch specials of Surf ‘n Turf, Rack of Ribs, Thai Chicken Curry, and Mussel and Chorizo Chowder at R49 Monday – Saturday 12h00 – 17h00; Dinner specials: seafood platter, slow roasted lamb shank, oxtail stew, and seafood curry R99, Monday – Saturday 17h00 onwards. Winter. Tel (021) 556-5464
* Vanilla, Cape Quarter: 1/2 price sushi 12h00 – 18h00, half-price cocktails 4 – 6 pm. Winter. Tel (021) 421-1391
* Knife restaurant, Century City: Bagel R35; Salad R45; Rib, meatball, chicken wing and chip platter R60, all specials include a beer/glass of wine/colddrink and coffee. Lunch special, 12h00 – 15h00, Mondays – Fridays. Winter. Tel (021) 551-5000
* Saul’s Sushi @ Vegas, Sea Point: 30 piece sushi platter R99 – Wednesdays and Thursdays; two for the price of one – Sundays. Winter. Tel 087 151 4595
* Bhandaris Indian Restaurant: Buffet R99 Wednesday dinner and Sunday lunch and dinner. 30 % off for pensioners on Tuesdays. Lowest value meal for free if buy bottle of wine or two drinks for a pre-booked table of up to 10, on Monday evenings; Lamb R79, Chicken R69, Fish R85 – Tuesday – Sundays. Winter. Tel (021) 702-2975/Tel (021) 782-1525.
* Zorba’s, Lagoon Beach Hotel, Lagoon Beach Drive, Milnerton: Seafood and meat platter for two plus two glasses of Hartenberg wine R199 19 August – 19 September. Tel (021) 528-2093
* Trees Restaurant, Townhouse Hotel, Cape Town: Casserole or steak with starch of day and glass of wine R105. Winter. Tel (021) 465-7050
* Down South Food Bar, 267 Long Street: Rib & Prawn Platter including a side and sauces R75. Winter. Tel (021) 422-1155.
* Il Cappero, Barrack Street: Daily lunch main course special at R40. Three month Winter Special Card, costs R 140 for 11 starters, 11 main courses and 11 desserts, at 50 % off the menu price. Monday – Friday. May – July. Tel 461-3168
* Cape Town Fish Market: “All you can eat Breakfast Buffet” R 60, Saturdays, Sundays, and public holidays; Seafood lunch buffet R125, Sundays and public holidays. Winter. Tel (021) 418-5977
* Trinity, Bennett Street: “All you can eat” Dim Sum R135. Two-for-price-of-one burgers Wednesdays. Pizza R50 until 7 pm daily. Seafood platter R100 on Thursday. “All you can eat” ribs Mondays R99. Two for the price of one sushi and Dim Sum Monday – Saturday 12h00 – 20h00. Pizza R50 Monday – Saturday 12h00 – 19h00. Winter. Tel (021) 418-0624
* French Toast, Bree Street: Bruschetta tapas free Monday – Saturdays, 5 – 7 pm. All wines costing R 400 or less half price on Mondays. 2-course lunch consisting of soup and choice of two tapas plus glass of wine or cup of coffee R89, Monday – Friday 12h00 – 16h00. Winter. Tel (021) 422-3839.
* Cru Café Restaurant & Wine Bar, Cape Quarter: Scrambled egg and salmon breakfast for 2 plus bottomless cup of coffee R 78, Weekdays; 2 gourmet burgers with onion rings, French fries and Stella Artois beer R120 weekday lunch; Comfort food (Bobotie or Bredie) for two for R119, including 2 glasses of wine, Wednesday and Thursday evenings. T-bone steak (350g) for two at R150, Friday and Saturday evenings. Until September. Tel (021) 418-6334
* Krugmann’s Grill, V&A Waterfront: 250 g rump or sirloin R45, 19 – 21 August; 250g rump and starch R59, daily. Winter. Tel (021) 418-9393
* The Square, Vineyard Hotel, Newlands: ‘Tastes of 2011’ focuses on different theme every month, from April – September. British menu change weekly, 2 courses R140 or 3 courses R170. Dinner only, Monday – Sunday. Tel ()21) 657-4500
* Dunes, Hout Bay : Sunday buffet with smoked salmon, oysters and cooked breakfast R100. Current. Tel (021) 790-1876
* Arnold’s on Kloof, 60 Kloof Street, Gardens: Jack Black stew (type of stew changes throughout winter) for two plus bottle of Altydgedacht R99. Tel (021) 424-4344. Throughout winter.
* Five Flies, One free main course for every main course ordered. Until end August. Tel (021) 424-4442
* Balducci’s, V&A Waterfront: Alfresco Lunch specials – soup and salad R89, fish R89, calamari R89, seafood platter for two R245, Steak Roll and chips R85, Steak and chips R99, Burgers R55 – R75, Glass of wine R27, bottle R99. daily 12h00 – 16h00. Tel (021) 421-6002
* Harbour House, Kalk Bay: 2-courses R140, 3-courses R160. Excludes Sundays. September. Tel (021) 788-4133
* Live Bait, Kalk Bay: Seafood platter R65. Sunday – Thursday evenings, and Monday – Friday lunch. September. Tel (021) 788-5755
* Polana, Kalk Bay: Mozambique-style prawns, Algarve salad and chips. R50, Sunday – Thursday dinner and Saturday lunch. September. Tel (021) 788-7162
* Massimo’s Pizza Club, Hout Bay: “Order any 2 adult take away (pizza, pasta salad)” to a minimum value of R100, and get an &Union beer, Darling Brew beer or a 500ml bottle of Bob’s Your Uncle wine for free, all day Wednesdays and Thursdays, Fridays until 17h00. Lunch offer – Free glass of house wine or beer when ordering main course, Wednesday – Friday, 12h00 – 16h00. Until August Tel (021) 790-5648.
* Codfather, Camps Bay: half-price sushi 12h00 – 18h00, daily. Winter. Tel (021) 438-0782
* Caffe Milano, Kloof Street: Lunch specials – Rump on a baguette R70; Pizza with pomodoro sauce, mozzarella and basil, R 70. Winter. Tuesday – Sunday. Tel (021)426-5566.
* Black Marlin, Simonstown: 2-course meal R115, 3-course R140 includes glass of wine. Until July. Tel (021) 786-1621
* Savoy Cabbage: 2-course R175, 3-course R195 includes glass of wine . Until end August. Tel (021) 424-2626.
* Bayside Café: for every main course, get another lesser-priced main course. Lunch Monday – Friday, Sunday – Thursday. Until October. Tel (021) 438-2650.
* Mamma Mia Restaurant, Steenberg: 2-courses R150, 3-courses R175. Until August. Tel (021) 701-8585
* Café Chameleon, Plattekloof: lunch pizza minus 10%, until August. Tel (021) 911-1025.
* Cape Town Fish Market, “All you can eat Breakfast Buffet” R60, Saturdays, Sundays and public holidays; Seafood buffet lunch R125, Sundays and public holidays. Winter. Tel (021) 554-5962.
* Tobago Restaurant, Radisson Blu, Granger Bay: two main courses for price of one, Monday – Saturdays. Until 30 September. Tel (021) 441-3414
* La Bruixa, Sea Point: Seafood paella for two for R260, includes a salad. Lunch 12h00 – 15h00. Until June. Tel (021) 434-8797
* Sinatra’s, Pepper Club Hotel, Loop Street: Glass of bubbly and 6 oysters for R 60. Fridays from 16h00. Until December. Tel (021) 812-8826
* Chai yo, Canal Walk: Buy two main meals and get lesser priced one free. Winter. Monday – Sunday. Tel (021) 555-0620.
* La Boheme, Sea Point: 2-courses R95, 3-courses R115. Throughout 2011. Tel (021) 434-8797.
* Food Barn, Noordhoek: 3-courses with 2 glasses of Steenberg wine R165, 4-courses with 3 glasses of Steenberg wine R185, 5-courses with 4 glasses of Steenberg wine R215. Lunch daily. Wednesday – Saturday dinner, May – October. Tel (021) 789-1390
* What’s On Eatery, Watson Str: 2 course dinner at R 99, includes a glass of wine. Breakfast weekdays R25. Lunch R39, menu changes daily, on weekdays, R5 extra for glass of wine or milkshake, every 7th lunch is free with What’s On Loyalty Card. 11 May – October. Tel (021) 422-5652
* Nobu, One&Only Cape Town, Cape Town: 5-course R299, May – August. Tel (021) 431-4511.
* The Kove, Camps Bay: 2-courses R 120, 3-courses R150. Rump steak R79, Fillet R99, Grilled Norwegian Salmon R99, Peri Peri baby chicken R90, Line fish R90, Seafood platter R165, Gourmet Burger R60. Winter. Tel (021) 438-0004
* The Greenhouse, Cellars-Hohenhort Hotel, Constantia: 6-course meal with wines from Klein Constantia R295. Tuesday – Friday. Until September. Tel (021) 794-2137
* Dear Me, Longmarket Street: 25 % off standard price of 3-course (R240) or 5-course (R350) dinner. Thursdays. From 19 May until July. Tel (021) 422-4920
* Zenzero, Camps Bay: 2-courses R150, 3-courses R180. Parmesam lamb R99, Veal Saltimbocca R89, Beef & Reef R 120, Gnocchi Ragu R69, Pancetta and pea risotto R79, Canneloni R69, and Kingklip R99. Winter. Tel (021) 438-0007
* The Round House, Camps Bay: 7-course lunch and dinner R240, or R460 paired with wine. Winter. Tel (021) 438-4347
* Planet Restaurant, Mount Nelson Hotel: 4-course Vegan Journey menu R300, 4-course The Journey menu R220, 6-course The Journey menu R300. Winter. Tel (021) 483-1000.
* Brio 1893: 3-course dinner R165. Monday – Thursday. Closing down 12 August. Tel (021) 422-0654
* GOLD Restaurant: Winter special R200 + 10 % service fee. June – September. Tel (021) 421-4653
* Salt Restaurant, Ambassador Hotel: 2 courses R120 amd 3 courses R140. Receive a voucher for a free bottle of Hartenberg wine for the next visit if order two 3-course meals. Until 31 August. Tel (021) 439-7258
* Tuscany Beach, Camps Bay: 50 % off partner’s main course, Dinner, daily; 25 % off Sushi, 12h00 – 18h00, daily. Winter. Tel (021) 438-1213.
* 1800 Degrees, Cape Royale Luxury Hotel: Hot and cold Tapas and jazz, with a bottle of Diemersfontein wine per couple R195 per person, Sundays, 12h00 – 15h00. 100 gram sirloin, 100 gram rump and 100 gram rib eye steaks R99 plus one sauce and jacket potato. Winter. Tel (021) 430-0511.
* St Elmo’s: 2 large regular pizzas R99,90, 2 medium regular pizzas R69,90 Take-away, Daily. 2 Large pizzas R79,90 on Tuesdays; 1 Large pizza plus 400g rack of ribs and chips for R109,90, Take Away, daily; Small pizza plus 330ml Coke R24,90, Monday – Friday lunch. Winter. www.stelmos.co.za
* Café Delicieux, Welgemoed: 2-course dinner R125, 3-courses R155. Friday evenings. Winter. Tel (021) 913-1053
* Café Manhattan, 74 Waterkant Street and 247 Main Road, Three Anchor Bay: Burger and a glass of wine R45. Winter. Tel (021) 421-6666/Tel (021) 439-9666.
* Pigalle, Green Point: 3 course dinner and show R330 – R350, 8 June, 21 July, 10 August, 14 September. Tel (021) 421-4848
* Pepper Club on the Beach, Camps Bay: Seafood platter R149,95; Sirloin plus 3 prawns R 98,95; Prawn platter R98,95. Until 31 December. Tel (021) 438-3174
* Mint, Taj Hotel: 3 courses plus a glass of Ken Forrester Chenin Blanc or Merlot R185, Monday – Sundays, Until 30 September. Tel (021) 819-2000
* News Café, Green Point: English Breakfast R19, 7h00 – 9h00 Monday – Friday, 7h30 – 9h00 Saturday and Sunday, until 1 February 2012
* Long Street Café: Butter Chicken Curry and rice, R55, until 10 June, Monday – Sunday. tel (021) 424-2464
* Savour Restaurant, 15 on Orange: 3-course meal R180, Monday – Sunday, Until 31 August. Tel (021) 469-8037
* La Colombe, Constantia: Lunch – 3-courses R240, 3-courses plus wine R280, Monday – Saturday, until 30 November. Dinner – 5-courses R310, 5-courses plus wine R390, Monday – Saturday, until September. Closed 30 May – 20 June.
* Catharina’s, Steenberg Hotel: 2-course lunch R165, 3-course lunch R195, 3-course dinner R215. Until 1 September. Tel (021) 713-2222
* The Grand Café and Beach Granger Bay: 2-courses R 125, 3-courses R150, Tuesday – Sunday. Winter. Tel (021) 425-0551
* Constantia Uitsig: 2-course lunch and dinner R190, 3-course lunch R220, 3-course dinner R250, Monday – Saturday. Until 30 September. Closed 4 – 26 July.
* Blues, Camps Bay: 2-courses R120, 3-courses R150, includes a glass of wine and cup of coffee. Monday – Sunday. Until 1 September.
* River Café, Constantia: 3-courses and carafe of wine R180, lunch, Monday – Saturday. Until 30 September. Tel (021) 794-3010. Closed 10 – 30 August.
* La Cuccina, Hout Bay: Homemade meal for two plus bottle of wine R100. Monday – Saturday. Until 30 December.
* Mugged on Roeland: All you can eat Pizza R80, Friday evenings. Until 30 December. Tel 084 5894 665
* Chapman’s Peak Hotel, Hout Bay: Free bottle of Elements wine plus 2 Amarula Crème Brulee with two meat main courses ordered; 1 kg prawns R99; Soup R35; Malay Lamb Curry R89; Mussel Mexicana R69; Winter Platter R99. Monday – Saturday lunch and dinner. Until 30 September. Tel (021) 790-1036
* Rick’s Café Américain, Park Road: Tapas or Mezze Platter plus 1/2 litre house wine R105; 1/2 litre Paulaner, Erdinger and Valentins beer R 30, 5 – 7 pm; Lunch specials from R39; and more specials on drinks. Winter. Tel (021) 424-1100
* Barocca, Camps Bay Club: 2 for the price of one burgers Tuesday evenings; Pasta and a glass of wine R50 Thursday evenings. From 5 pm. Winter. Tel (021) 438-1992
* Seaforth Restaurant, Simonstown: Deep fried prawns R90 Tuesdays; hake and chips R38 Wednesdays; Eat as much calamari as you like R49 Thursdays; Steak and calamari R78 Fridays; Eat as much as you like pork spare ribs R88 Saturdays. From 6 pm. June. Tel (021) 786-4810
* Pizzeria Villagio, Howard Centre, Pinelands: Free glass of Teddy Hall wine with home-made pasta on Tuesdays. Winter. Tel (021) 531-4473.
* delish, Hout Bay: Cooked breakfast R35; Soup and ciabatta R30, Monday – Friday lunch; Tagines, ragouts and curries plus glass of wine or beer R75, from 12h00, daily. Winter. Tel (021) 790-5324
* Café Sofia, Sea Point, Kloof Street, Camps Bay and Green Point: Buy 2 main courses and get one free, from 17h00, daily. Winter.
* Saul’s Taverna, Sea Point: 2-course meal and cocktails for two R140. Winter. Tel 087 151 4592
* Adega, Sea Point: Lamb shank R69, Feijoada R89, 1kg King Prawns R95. Winter. Tel (021) 434-3029
* La Grotto, Plumstead: 300g rump steak R89. Winter. Tel (021) 797-8420.
* Wangthai, V&A Waterfront, Constantia, Lagoon Beach, Somerset West: Free glass of Durbanville Hills wine with Curry Festival meal. Winter. Tel (021) 421-8702/(021) 794-0022/(021) 551-9254/(021) 855-0112.
* Addis in Cape Ethiopian Restaurant, 41 Church Street: 2-course set menu R130. Tel (021) 424-5722. Winter
* Ocean Basket, Western Cape: Oysters R8 each, until 15 July.
* Azure Restaurant, Twelve Apostles Hotel, Camps Bay: 4-courses R370, 5-courses R495, wine flight prices R50 – R135, until October. Tel (021) 437-9000
* Diva Pizza, Buitenkant Street: 2 large margherita pizzas with choice of two toppings R85 on Tuesday and Saturday evenings. Until 31 August. Tel (021) 461-0013
* Harveys, Winchester Mansions, Sea Point: 2-course lunch R130, 3-course lunch R160; 2-course dinner R150, 3-course dinner R 180. Monday – Sunday. Winter. Tel (021) 434-2351.
* Savour, 15 on Orange Hotel: Sunday Lunch Buffet plus ‘never-ending supply of Methodé Cap Classique’ R265. Winter. Tel (021) 469-8000
* Karibu, V&A Waterfront: 220g rump, Malay chicken, calamari, and bobotie R49. Monday – Sunday lunch, Sunday – Wednesday dinner. Until 31 August. Tel (021) 421-7005.
* Hussar Grill, Green Point and Camps Bay: 2-courses R99, no corkage. Winter. Tel (021) 433-2081/(021) 438-0151
* Tokyo Restaurant & Sushi Bar: Buy one get one free daily; Sushi Buffet Wednesdays, Fridays and Saturday evenings R110. Winter. Tel (021) 424-5108.
* Allee Bleue, outside Franschhoek: choice of three 250g steaks at R115, including a glass of estate wine, current. 3-course lunch R 100, and R150 with wines paired. Chicken and Prawn Potjie with Roti and glass of Allee Bleue Isabeau or Shiraz R85. Lunch, Wednesday – Sunday. Until end September. Chicnic picnics daily (weather depending), R145 per person. Summer Tel (021) 874-1021
* Ryan’s Kitchen at Rusthof, Franschhoek: 3-course dinner R195; 6 course Taste of Africa dinner R295. Winter. Closed 27 June – 14 July. Tel (021) 876-4598.
* Reuben’s, Franschhoek: 2-course lunch and dinner R 220, 3-courses R268, 4-courses R315. Current. Tel (021) 876-3772
* Allora in Franschhoek: 3-course Sunday lunch R100. Winter. Tel (021) 876-4375.
* L’ermitage, Franschhoek: 1-course R93, 2-courses R125, 3-courses R175, and glass of wine with each option. Lunch. Winter. Tel (021) 876-9200
* French Connection, Franschhoek: 2-courses R95, 3-courses R125. Winter. Tel (021) 876-4056
* Grande Provence Jonkershuis, Franschhoek: 4-course lunch and dinner, minimum 8 guests, R200. Monday – Saturday dinner, Monday – Sunday lunch. Closed 18 – 31 July. Until 30 September. Tel (021) 876-8600
* Mon Plaisir @Chamonix, Franschhoek: 2-courses R 170, 3-courses R199. Winter. Tuesday – Sunday lunch, Wednesday – Saturday dinner. Tel (021) 876-2393.
* Monneaux Restaurant, Franschhoek Country House: Cape Malay Curry R95, Wednesday evenings; Firecracker Menu – 2 courses R145, 3 courses R175, all nights. Winter. Tel (021) 876-3386
* Salmon Bar, Franschhoek: 3-course dinner plus glass of Porcupine Ridge R150, Fridays and Saturdays. Winter. Tel (021) 876-4591.
* Mange Tout, Mont Rochelle Hotel, Franschhoek: 2-courses plus glass of wine R150, 3-courses plus glass of wine R190, Winter Brunch Buffet plus glass of bubbly R150. Winter. Tel (021) 876-3000.
* Fyndraai, Solms Delta, Franschoek. 2-course Sunday Lunch Buffet R125. Tel (021) 874-3937.
* Laborie Restaurant in Paarl: 5 food portions each paired with wine R395. Winter. Tel (021) 807-3095
* Freedom Hill: 10 % off discount with Loyalty Card. Closed July and August. Winter. Tel (021) 867-0963
* Bosman’s, Grande Roche, Paarl: 2-courses R120, 3-courses R155. Monday – Sunday lunch. Until April (except 20 December – 10 January). Tel (021) 863-5100.
* Olivello, Klapmuts, outside Stellenbosch: 2-course meal R115, 3-course meal R135 plus glass of wine. Winter. Tel (021) 875-5443
* 96 Winery Road, Stellenbosch: 3-course lunch and dinner from a la carte menu (with a few surcharges), with glass of Ken Forrester Chenin Blanc or Petit Cabernet Sauvignon/Merlot, R180, Winter; 4-course Chocolate dinner in conjunction with Lindt Chocolate Studio. R300. 15 June. Tel (021) 842-2020
* Warwick, Stellenbosch: Tapas menu range R15 – R45 per dish. Winter. Tel (021) 884-4410
* Dornier Bodega, Stellenbosch: Meat-free Mondays, Comfort Tuesdays, Pasta Wednesdays, Soup Thursdays, Fish Fridays, all R79, lunch, May – September, Tel (021) 880-0557
* Towerbosch Restaurant, Knorhoek Wine Estate, Stellenbosch: Soup & Bredie Menu with soup and bredie R90, Wednesdays – Saturdays; Asado Argentian-style braai on Sundays R165. May – August. Tel (021) 865-2958
* Tokara Restaurant, Stellenbosch: Chef’s Menu – 3 courses and amuse bouche and palate cleanser R225. From 10 May, during winter. Tel (021) 885-2550
* Jordan Restaurant with George Jardine, Stellenbosch: 1-course meal with glass of wine R95; 4-course meal with 2 glasses of wine R 225. Tuesday – Saturday lunch, Thursday and Friday dinners. From 10 May in winter. Tel (021) 881-3612
* Terroir, Kleine Zalze estate: 2-courses R170, 3-courses R195. Includes glass of Kleine Zalze wine. May – September. Monday – Saturday lunch and dinner, Sunday lunch. Closed 1 – 11 July. Tel (021) 880-8167
* Restaurant Christophe, Stellenbosch: 4-course dinner R150 Tuesday – Saturday. Inexpensive Bistro lunches Tuesday – Friday. Closed down 24 June. Tel (021) 886-8763
* Overture, Stellenbosch: 2-course meal R 160. Winter, but closed in July. Tel (021) 880-2721
* Wild Peacock Food Emporium, 32 Piet Retief Str, Stellenbosch: 3-course dinner and glass of wine R140. Wednesday evenings. Winter. Tel (021) 887-7585
* Delaire Graff, Helshoogte Pass, Stellenbosch : 3-course Organic Tasting Menu with 2 glasses of wine R295, Monday – Friday lunch, Wednesday – Friday dinner. Winter. Tel (021) 886-8160
* Johan’s at Longridge, Stellenbosch: 2-course lunch plus glass of wine R150. Friday – Tuesday lunch (closed Wednesdays and Thursdays). Winter. Tel (021) 855-2004.
* Delheim, Knorhoek Road, Stellenbosch: 3-course Mushroom Week mushroom menu R120 for 3 courses and 3 glasses of Delheim wine. Until 10 July. Tel (021) 888-4607
* Waterkloof, Somerset West: Receive a R100 voucher off for a meal in June, for meals in May. Tel (021) 858-1491
* Season in Hermanus: Sunday lunch roast from R65; Afval plus soup and glass of wine R65 on Wednesday for lunch or dinner; Lowest priced of two steaks ordered on Friday evenings is free. August. Tel (028) 316-2854
* The Class Room, Hermanus: 3-course Sunday lunch R130. Winter. Tel (028) 316-3582
* Rossi’s Italian Restaurant, Hermanus: Half price pizza and pasta Mondays; free bottle of house wine for table of 2 or more on Wednesdays; Children under 4 eat free on Thursdays. Winter. Tel (028) 312-2848
* Mediterrea, Hermanus: 50 % off all main courses, Sunday – Thursdays. Until 31 August. Tel (028) 313-1685
* Joe’s Restaurant, Stanford: Abalone Buffet (abalone fritters, sausage, scotch eggs, burgers, curry, samoosas, and lasagne) R95, daily lunch. Winter. Tel (028) 3410 662
* Nguni – Friday dinner special R50. Every Friday. Winter. Tel (044) 533-6710
POSTSCRIPT 5/5: TV presenter Liezel van der Westhuizen has praised her Restaurant Special meal at Blowfish as follows: “Thank you for your HotWinter specials on your site, tried out the lunch special at BlowFish, it was good value for money xoxo”
Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: @WhaleCottage
Copyright: Whale Cottage Portfolio
After reading about the Haas Coffee Collective on Twitter, and being impressed with how quickly it has created awareness in the two weeks that it has been open, I went to have a cappuccino yesterday. It is a most interesting collective of coffee roastery and coffee shop (Haas Coffee Collective), as well as the Haas Design Collective, with the Haas Communication Collective ad agency upstairs, all trading under the Haas brand. Each Haas business is to interconnect and benefit from the other.
The first wow was when the young black-hatted young man behind the counter welcomed me by name as I entered, being Kent Fourie, who was at school with my son, and moved from Ellerman House to start working at Haas. He told me a little about Haas, and introduced me to Francois Irvine, an artist and interior designer, a partner in the Haas Collective. Francois is in charge of the Haas Design Collective specifically. Glynn Venter, previously a creative director at FCB Draft, is the other co-owner. From the name, I imagined it to have a Dutch owner (perhaps thinking of chef Camil Haas of Franschhoek). Glynn laughed when I asked him about the origin of the name, and he coyly told me that Haas is the name of his favourite soft toy bunny, which he acquired about four years ago at the Old Biscuit Mill, and which accompanies him everywhere he goes, wearing a seatbelt when driving with Glynn in the car, and having a personality all of his own. A felt bunny is on top of an interesting wall-mounted corner unit containing the crockery that they had specially made for the coffee shop, with a fly or an ant printed on each saucer, which causes great amusement as customers try to get rid of the realistic looking insects! I loved the bunny-shaped biscotti that was served with the cappuccino (R18).
The Haas Design Collective, with partner Vanessa Berlein, has been open for a year already, and is Francois’ collection of artworks by a variety of artists that he sells. A few steps down is the new Haas Coffee Collective, which was created when the previous tenant vacated the space. It has lovely weathered-looking beams, and the counter was especially designed by Francois and made from lovely wood, matching the wooden floor. The coffee roasting machine from Germany stands in this space, as do two wooden tables and chairs. One can sit outside at white tables and chairs too, or in the cutest nook off the Design Collective.
The 100 % arabica coffees that the Haas Coffee Collective sells and uses come from Robertson, from ‘Strictly Coffee’, owned by Rensche and Hanno Schwartz. The company has been operating for about five years. Rensche used to work at Distell, and was a client of Glynn’s when he worked at the ad agency.
For their opening PR function, the coffee varieties that are sold by the Haas Coffee Collective were paired with food. For example, Java coffee was matched with brownies; coffee from Guatemala was served with canapes containing citrus. The coffee that has caused a stir on Twitter is Kopi Luwak, which is specially ‘processed’ by the Indonesian Luwak civet, and comes at an extreme cost of R730 for 250g, and R80 per cup, making it the most expensive coffee in the world. Next most expensive is the Jamaican Blue Mountain coffee, which costs R400 for 250g, or R60 per cup. There are eight coffees in the Haas Coffee Collective, at around R 50 – R 60 per 250g, each with a very quirky name and a different origin, and each is described as if it were a wine:
* The Three Sisters is a blend
* The Famous Jailbird is an Ethiopian roast, “peach and plum are the dominant fruit notes, with hints of mango”
* The Mysterious Gentleman is a roast from Guatemala, with floral notes, a hint of chocolate, caramel and fudge
* The Boxing Club is a Colombian coffee, with “deep red wine tones and of nuts”
* Monday Morning Lift Club is a blend
* The Swimming Club is decaffeinated coffee
After only being open for two weeks, the Haas Collective is expanding to a downstairs space across the road, which will serve as an art gallery for larger works of art. Glynn and Francois are deciding what else to add, either a design studio, or a hot desk, which will allow business persons to use space as an office away from their office, with wifi, much like Café Neo in Mouille Point.
The Haas Communication Collective has only been open for a few days, and has signed up its first clients already. The upstairs space offers two rooms, one having a large lounge attached to it, which will be the meeting space with clients, and will allow them to experience the creative working space in which their ad agency will be creating their campaigns. The Haas Communication Collective has been appointed to handle the communication of the Whisky Live Festival, and will incorporate the Haas Coffee Collective. A coffee and brandy pairing event is planned too. On 25 May an exciting new coffee-related project will be launched, involving “one of the world’s most well-known artists”, Glynn said.
One can have something to snack whilst at Haas, with a small selection of treats offered. Smoked Gypsy ham on ciabatta costs R35, while ciabatta with cheese and vegetables costs R30. Wonderful looking muffins and croissants are also for sale. Iced coffee is available, but does not contain ice cream. Haas has an iced coffee maker, and one of the interesting ingredients added to ice slush is condensed milk!
The Haas Collective is brimming with ideas, and will be a space to watch as it expands its very new empire. Commendable is its Loyalty Card, with one free coffee for every nine bought. The coffee is good too!
POSTSCRIPT 15/10: Haas Collective has moved to 19 Buitenkant Street.
Haas Coffee Collective, Haas Design Collective and Haas Communication Collective, 67 Rose Street, Bo-Kaap, Cape Town. Tel (021) 422-2239. www.haascollective.com. Twitter: @HaasCoffee Monday – Friday 7h00 – 18h00, or until the last patrons have left, and Saturday – Sunday 8h00 – early afternoon, or until the last patrons have left (how refreshing!).
Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: @WhaleCottage