Pastry Chef André Steyn joined La Colombe just over a week ago, having worked at Delaire Graff for over three years. He attracted my attention with his creative desserts as well as forest Amuse Bouche presented in a glass bowl whilst he worked at Delaire. The Chef once had a dream to become an architect, and it is our restaurant industry’s luck that his life path led him to cheffing. Continue reading →
* The Elite 100 fine-dining restaurants in the world have been announced for 2014, with three Cape restaurants on the list: The Test Kitchen at 45th place, The Tasting Room at 82nd, and Rust en Vrede (which the Cape Argus placed in Durbanville rather than in Stellenbosch!) at 85th place. The world’s top 10 restaurants, according to Elite, are Alinea in Chicago, Daniel Restaurant in New York, The Fat Duck in Bray in the UK, Eleven Madison Park in New York, Le Bernardin in New York, El Celler de Can Roca in Girona in Spain, Azurmendi in Vizcaya, La Pergola in Rome, The Ledbury in London, and Osteria Francescana in Modena in Italy. The Cape Argus incorrectly created one restaurant name out of the 7th and 8th ranked restaurants! A surprise is the omission of five hundred at The Saxon, which kitchen is headed by South Africa’s Top Chef David Higgs.
* After 45 years in the local and international hospitality industry, which includes the One&Only hotel group, Sol Kerzner is retiring, after selling a substantial stake of his Kerzner International Holdings to a Dubai-based company.
* New York Travel focuses on Spring Travel in South Africa, specifically in Cape Town and surrounding areas. In Cape Town the article mentions I Love my Laundry, the The Crypt Jazz Restaurant and The Marly in Camps Bay. It also refers to Cape Town’s role as host of World Design Capital 2014. Continue reading →
I have come across a blog called “Food Blog Code of Ethics”, compiled by two food bloggers in America, which has raised the important issue of ethics in food blogging, which principles can apply to wine and other blogging too. The Code raises important issues for South African bloggers in dealing with the ethics of blogging.
Brooke Burton writes the blog ‘FoodWoolf’, subtitled “the restaurant insider’s perspective”, and Leah Greenstein’s blog is called ‘SpicySaltySweet’. They got together with other food bloggers to create an ‘union of ethical food bloggers’, setting “Reviewers’ Guidelines” and compiling the Code of Ethics. We do not necessarily agree with all their principles, but welcome it as a foundation for a Blogging Code of Conduct that we may jointly subscribe to as members of the Food & Wine Bloggers’ Club.
The blog post on reviewing restaurants states the following principles they subscribe too – our comments are in italics.
1. One should visit the restaurant more than once, and state if the review is based on only one visit – we do not agree that a review should be based on more than visit, as the strengths and weaknesses of a restaurant are usually the same and apparent immediately. Restaurants should strive for consistency, so that the reviewer should experience it in the same way on any visit. Reviews help restaurants improve their food and service quality, if they are smart about facing them and learning from them, not always a strength of restaurants. Multiple visits are expensive, as most visits are paid for by the reviewer. On our Blog we will update our impression with a Postscript, as we did recently for La Mouette, for example, in that the experience was vastly different compared to previous ones, highlighting a consistency problem.
2. One should sample the full range of dishes on the menu – this is a hard one to implement, as many menus are excessively big. Taking a partner to lunch/dinner and ordering different dishes helps, so that the reviewer can try a larger number. Recently we were criticised by Richard Carstens’ sister-in-law, Leigh Robertson, for not having a starter at Chez d’Or, and that writing a review based on tasting three dishes only was not fair to the restaurant. I doubt if a starter would have made my review any more positive. Having a wide range of dishes, when paying for it, is a cost and a space consideration.
3. One should be fair to a new restaurant and wait for a month after its opening, to give it a chance “to work out some kinks”, and should qualify reviews as ‘initial impressions’ if the review is done in less than a month after opening – bloggers have become very competitive, and some want to write a review about new restaurants before their colleagues do. Our reviews state when the restaurant opened if it is new, so that the reader can read such “kinks” into it. The first ‘Rossouw’s Restaurants’ review of La Mouette raised the issue of how quickly one can/should review a new restaurant, one of Rossouw’s inspectors having been at the restaurant on its first or second day of opening. Two visits to Leaf Restaurant and Bar on two subsequent days showed their acceptance of customer feedback by moving the ghetto-blaster they have set up on the terrace from on top of a table, to below it, after my comments to them about it. No other business, play or movie has a second chance in reviews being written about it, in that they are normally done after opening night – so why should restaurants be ‘protected’ in this way? No business should open its doors when it is not ready to do so (Leaf held back its opening because it had problems in getting a credit card machine installed by the bank)!
4. One should specify if one received a meal, or part of it, or any other product for free, and should also declare if one was recognised in the restaurant – absolutely agree on the declaration of the freebie, and we have regular Blog readers and Commenters who delight in checking blogs for the freebies. Some bloggers are labelled by such readers as not having credibility, in that they usually only write about meals they received for free, and usually are very positive about them, so that they can be invited back in future! The recognisablity of the reviewer is an interesting issue. I always book in the name of “Chris”, with a cell number. If I know the owner or a staff member of the restaurant, I will state that in the review.
5. One should not use pseudonyms in writing reviews, and reviewers should stand up and be counted by revealing their names – absolutely agree. In Cape Town we have a strange situation of Food bloggers who hide behind pseudonyms. Andy Fenner (JamieWho) wanted to remain unidentified when he started blogging, yet appointed a PR agency to raise his profile, and was “outed” by Food & Home, when they wrote about him, using his real name. He is now open about his real name (probably being irritated by being called Jamie more often than Andy, I assume). One wonders what bloggers using pseudonyms have to hide? Wine bloggers seem to be more open and upfront about who they are. I would like to add here how difficult it is to make contact with Food Bloggers in particular . Most do not have a telephone number nor an e-mail address to contact them on their blogs, and one has to use a Comment box to contact them, which most do not respond to. Yet many of these bloggers are looking to make money from advertising on their blogs.
The Code of Ethics which the two bloggers prepared with their colleagues is as follows:
“1. We will be accountable
- We will write about the culinary world with the care of a professional. We will not use the power of our blog as a weapon. We will stand behind our claims. If what we say or show could potentially affect someone’s reputation or livelihood, we will post with the utmost thought and due diligence.
- We understand why some bloggers choose to stay anonymous. We respect that need but will not use it as an excuse to avoid accountability. When we choose to write anonymously for our own personal or professional safety, we will not post things we wouldn’t be comfortable putting our names to.
- If we review a restaurant, product or culinary resource we will consider integrating the standard set of guidelines as offered by the Association of Food Journalists.
2. We will be civil
- We wholeheartedly believe in freedom of speech, but we also acknowledge that our experiences with food are subjective. We promise to be mindfulâ€”regardless of how passionate we areâ€”that we will be forthright, and will refrain from personal attacks.
3. We will reveal bias
- If we are writing about something or someone we are emotionally or financially connected to, we will be up front about it.
4. We will disclose gifts, comps and samples
- When something is given to us or offered at a deep discount because of our blog, we will disclose that information. As bloggers, most of us do not have the budgets of large publications, and we recognize the value of samples, review copies of books, donated giveaway items and culinary events. It’s important to disclose freebies to avoid be accused of conflicts of interest.
5. We will follow the rules of good journalism
- We will not plagiarize. We will respect copyright on photos. We will attribute recipes and note if they are adaptations from a published original. We will research. We will attribute quotes and offer link backs to original sources whenever possible. We will do our best to make sure that the information we are posting is accurate. We will factcheck. In other words, we will strive to practice good journalism even if we don’t consider ourselves journalists”.
The above aspects are clear and need no elaboration. The last sentence of the Code is odd though, in that we are “new age” journalists, and must play by the same rules as the print, radio and TV media do. That means we must research our stories, to ensure their accuracy. One can correct a blog post if one makes an error, including spelling and grammar ones. An American food blog recently added a note about getting the name of a restaurant reviewer wrong – she did not change it in the blog post, but wrote an apology at the bottom of her post, highlighting the error, which most readers probably would not have picked up. A controversial issue is the announcement of Reuben Riffel taking over the maze space at the One&Only Hotel Cape Town, which Riffel has denied. No correction or apology to Riffel or the hotel has been posted,
We encourage Bloggers and Blog readers to give us their views on the Code of Ethics as well as the Restaurant Review guidelines, which we will be happy to post. I would like to get the ball rolling by stating that the Code should include the publishing of Comments, even if they are controversial, as long as they do not attack the writer or the subject of the blog post with malice, and the Commenter is identified, as is the family or other relationship of the Commenter (e.g. JP Rossouw’s and Richard Carstens’ sisters-in-law). I would also like to hear views about revealing to the restaurant that one is writing a review, in that I was recently criticised by the co-owner of Oskar Delikatessen for not asking permission to write a review and to take photographs, which contradicts the Code on writing unidentified. A third issue is the acceptance of advertising on one’s blog, or accepting sponsorships for brands, and how this should be revealed.
POSTSCRIPT 22/8 : Reuben Riffel’s appointment as the new operator of the restaurant at the One&Only Hotel Cape Town has been announced in the Sunday Times today. We congratulate Spill blog on having had its ear to the ground in announcing this news ahead of all other media. The One&Only Hotel had denied speaking to Spill about Reuben’s appointment at the time that they wrote the story, and Riffel had denied it too.
POSTSCRIPT 29/8: Since writing this post, the identity of The Foodie as being David Cope has been revealed by Crush!2. Furthermore, Clare “Mack” of Spill Blog (with her husband Eamon McLoughlin) has been identified as being Clare McKeon, an ex-Irish TV chat show hostess, columnist, author of “The Emotional Cook”, magazine beauty journalist, and owner of the Bliss Beauty Salon.
Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com
The Sweet Service Award goes to the FIFA Ticket Collection office in Hans Strydom Avenue in Cape Town, where the collection of tickets booked via the Internet took 15 minutes in total. The process was efficient, in that the ID Book was checked, one signed electronically on a screen (with instant signature verification for the credit card companies, no doubt), and the tickets were issued in a folder, with transport guidelines for match days.
The Sour Service Award goes to Gordon Ramsay and the organisers of the Good Food & Wine Show in Cape Town two weeks ago, who had egg on their face when a charity dinner at maze at the One&Only Hotel in Cape Town turned into a fiasco. Some guests had booked and paid for their tickets but were not on the restaurant’s booking sheet, and had to sit at a counter on bar stools, having paid R 1 500 per ticket. The sponsored Fleur du Cap wines ran out before the end of the evening. The hotel does not stock this brand, so it could not be replenished from its stock. Ramsay delivered a short welcome to the guests, and a live feed from the kitchen was meant to allow them to see Ramsay slave away in the preparation of their meal, but he soon disappeared off the screen. A promised Question and Answer session with Ramsay did not materialise, as he had long left the kitchen and the hotel, and went clubbing at Tiger Tiger in Claremont, amongst others. Seriously annoyed guests, some of whom had flown to Cape Town from Johannesburg or Durban, expressed their disgust at the poor organisation of the dinner on Food24‘s Comments page for maze restaurant. The Good Food & Wine Show’s Christine Cashmore took a week to issue a short and sweet media statement, apologising on behalf of her company and Ramsay. It appears that some of the guests had tried to slip into the kitchen, and this had annoyed Ramsay, as had the cameras, it was written, and he had stormed out of the kitchen in one of his ‘famed’ fits. Ramsay however performs best under the TV camera, according to his fans. Cashmore has offered to refund all guests that booked but did not get a table. The One&Only found a similar wine, and poured that, Cashmore denying that any guests were left without red wine.
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 firstname.lastname@example.org. 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.
Cape Town’s restaurants are feeling the hospitality winter blues, with a large number of restaurants announcing their restaurant specials. The winter has claimed its casualties too, and there could be more in what has been a poor winter for many businesses.
La Mouette has opened at 78 Regent Road in Sea Point. Brio is a new jazz restaurant, in half of the ex-Riboville in town (on the Adderley Street side), while Liquorice and Lime has taken over the other half of Riboville (on the St George’s Mall side). Van Hunks has opened at 1 Union Street, off Kloof Street in Gardens. Cafe Nood has opened in Wilderness Road, Claremont. Ryan’s Kitchen has opened at Rusthof guest house in Franschhoek – the chef Ryan Smith is ex-Mont Rochelle. On Broadway has moved to the New Space Theatre building at 44 Long Street, with a new restaurant where Anytime was. Buena Vista Social Club has moved to the top end of Portswood Road in the Waterfront. The House of Meat has opened in the Pepper Club Hotel, corner Long and Bloem Streets, offering a full braai for R 295, from 3 pm every day. Amazink, ex-Roots, in Khayamandi in Stellenbosch, has opened, with Bertus Basson from Overture an advisor. Spiros has opened in Hout Bay. Mason’s Cafe & Grill has opened in the ex-Cafe Gainsbourg. La Cantina has opened in the Alliance Francaise. The De Leuwen Jagt restaurant on the Seidelberg wine estate outside Paarl has opened The Fabulous Bakery. Gesellig has opened on the corner of Church and Regent Roads in Sea Point, serving breakfast, lunch and dinner. Chez d’Or has opened in Franschhoek, with Richard Carstens as consultant Chef, scheduled to stay until September, but he left on 28/7. It has been confirmed that Carstens will take over the running of Tokara in October, given that Etienne Bonthuys is set to open a new restaurant on Dorp Street in Stellenbosch. Gesellig is a cosy and friendly new eatery in Sea Point. Indochine has opened at the Delaire Graff wine estate in Stellenbosch. The Long Table Restaurant and Cafe has opened at Haskell Vineyards in Stellenbosch. The Wild Peacock Food Emporium has opened in Stellenbosch. Knife Restaurant has opened in the Crystal Towers Hotel & Spa, a sister restaurant to Fork. De Oude Bank Bakkerij has opened in Stellenbosch. Cafe Le Chocolatier has taken over from Cafe Vendome in Place Vendome in Franschhoek. Leaf Restaurant and Bar has opened where Portofino/The Showroom were located. Epicerie Fine is the new name of the L’Ermitage Deli in Franschhoek, and has a new owner. Sommelier Restaurant at the Sante Hotel and Wellness Centre has re-opened. Illyria coffee shop has opened in the Eikestad Mall in Stellenbosch. Babylonstoren is to open a restaurant in October, next door to Backsberg. The Fish Shack has opened at The Paddocks in Milnerton. Reubens at One&Only Cape Town has opened. Luigi’s from Hout Bay is said to be opening where Vista Mare was in The Promenade in Camps Bay. Satay Bar has taken over from Zucca in Kloof Street. Pierneef Ã La Motte has opened at La Motte. Luke Dale-Roberts, ex-chef at La Colombe and making 12th place on the Top 50 Restaurants in the World list earlier this year, will be opening The Test Kitchen at the Old Biscuit Mill in Woodstock in November. Sofia’s at Morgenster will open in Somerset West in November. Down South will open on Long Street in October. French Toast has opened at 199 Bree Street, a tapas and wine bar. Babel opens at Babylonstoren next to Backsberg on 14 November. Hemelshuijs has opened at 71 Waterkant Str, serving breakfast and lunch, and dinner on request.
Portofino, which opened where The Showroom was, has closed its doors. The first review of Portofino appeared on this blog. Cafe Gainsbourg on Kloof Street, Anytime on Long Street, Josephine’s Patisserie, Ginja, maze at the One&Only Cape Town, La Table de France in Sea Point, Panarotti’s and Shimmi’s Bar in Hermanus, Miguel’s in Plettenberg Bay, and Bouillabaisse and La Brasserie in Franschhoek have also closed down. Camil Haas, the co-owner of Camil’s in the Cape Royale Luxury Hotel, has left the restaurant, but is doing food and wine pairing evenings in Franschhoek, and has joined Reuben’s, substituting for Reuben Riffel in Franschhoek and at the One&Only. Yum in Vredehoek has closed down. In Camps Bay the Cape Town Fish Market and Terra Mare have closed down. Luke Dale-Roberts is no longer the Executive Chef at La Colombe, but will consult to the restaurant. Tank in the old Cape Quarter is to get a new name. Cafe des Arts has taken over from Topsi’s in Franschhoek. Satay Bar has taken over from Zucca in Kloof Street. shu has closed down on Main Road, Green Point, and it appears that Camil’s has too. Madame Zingara has left Cape Town, to pitch her tent in Johannesburg. Le Quartier FranÃ§ais has clsoed iCi, and has opened The Common Room.
Some restaurants are closing to have a winter break. The Mount Nelson’s Cape Colony re-opens with a new interior and new menu on 1 November. Vaudeville has closed between August and October. Marianna’s in Stanford is re-opening on 14 October. The Salmon Bar in Franschhoek re-opens on 1 November, undergoing renovations in a new location (parts of ex-Bouillabaisse and Pam Golding venue). Massimo’s Pizza Club in Hout Bay has gone into winter hibernation, and is likely to reopen in November, in a new venue across the road from its previous venue in Hout Bay, with the new name Massimo’s. Mario’s, which had to close during the World Cup due to a fire in the kitchen, has re-opened.
The following restaurant specials have been announced (NOTE: This Specials list is updated continuously). WE HAVE STARTED A NEW SPRING/SUMMER SPECIALS LIST
We have seen our list used without acknowledgement on other bloggers’ blogs – please acknowledge Whale Cottage Portfolio Blog as your source:
* The Cru Cafe in the Cape Quarter: buy 1 wine flight, get 1 free, served with snacks, all days of week, lunch and dinner
* Wang Thai: 2 courses including rice R 69, at V&A Waterfront, Constantia, Somerset West, and Lagoon Beach branches, until 30 November
* Andiamo in the old Cape Quarter: R 49 breakfast special (juice, cooked breakfast, cappuccino), until 11h30 daily; 2 pizzas or 2 pastas with 2 glasses of wine R 125; Basil, chilli chicken/salmon salad with bottle of water or colddrink R 59, until 31 October. Tel (021) 421-3687
* Pure at Hout Bay Manor: 3 course dinner for R 200, and R 280 with a glass of wine added
* Vanilla in the Cape Quarter: 1/2 price sushi 12 – 6 pm, 25 % off cocktails
* Pepenero in Mouille Point : sirloin and chips R 79, seafood platter R 129, prawn platter R 99, oysters R 9 each, half-price sushi, spaghetti bolognaise R59
* Sinn’s Restaurant at Wembley Square: lunch (6 options) at R 50. 3-course dinner at R 135.
* Hussar Grill, in Camps Bay and Green Point: 400g beef ribs, 200g rump/sirloin steak, 200g boerewors R99, until stocks last
* Pepper Club on the Beach in Camps Bay: “Nip and Tuck promotion” – Prawn platter R98; Potjies R79,95; Sirloin and Prawn combo R89,50; Seafood platter R139,95; half-price sushi – until end October
* Kuzina in the new Cape Quarter: Meze platter for two plus bottle of wine R 189, Mondays – Fridays 12h00 – 18h00 and Sunday evenings from 18h00. Continuous. Tel (021) 418-8000
* Saul’s Sushi@Vegas, 118 Main Road, Sea Point: “Eat as much as you like” sushi R 120 Mondays and Tuesdays, “two for the price of one” sushi Fridays and Saturdays
* Theo’s on Beach Road, Mouille Point: oysters R 6 each, 1 kg prawns R 99, line fish R79, for lunch and dinner. 300 gram sirloin steak, spatchcock chicken peri peri and 500 gram spare ribs all R 79 for lunch only. Full sushi platter R99, half platter R50. Tel (021) 439-3494.
* 1800 in the Cape Royale Luxury Hotel, Main Road, Green Point: 300g sirloin steak R99. Until end October.
* Myoga at Vineyard Hotel, Newlands: 6 course dinner, with 5 choices per course, for R 150, Mondays – Saturdays, continues throughout summer
* Tank in old Cape Quarter: 2 courses R R140, 3 courses for R 165, both with a glass of wine, until end October. Tel (021) 419-0007
* Beluga, The Foundry, Green Point: 1 kg prawns R99; 50 % off sushi Sundays – Mondays from 12h00 – 19h00. Tel (021) 418-2948.
* The Kove, Victoria Road, Camps Bay: 2-course meal with glass of wine R120; Fish and chips R 79, 400g ribs R75, Oysters R 9, Seafood Platter R129, Rump 250gm R 79, Rump 500gm R 109, 1kg of prawns R 99, Lamb chops R99. Tel (021) 438-0004
* Cafe Sofia in Camps Bay, Green Point, etc: Breakfats specials, Burger R59, Chicken skewers R59.
* 221 Waterfront: two drinks for price of one, Mondays – Fridays, 16h30 – 18h30, two dishes on “Lite” and Sushi sections of menu for the price of one, 3-course dinner for R 135
* Jakes in the Village/on Summerley, in Steenberg and Kenilworth, respectively: 25 % off all dishes, 5 – 7 pm only, Mondays – Saturdays, until end September
* Buitenverwachting in Constantia: 2 courses R 149, 3 courses R 169, 4 courses R 199
* Duchess of Wisbeach, corner Main and Wisbeach Roads, Sea Point – free bottle of wine for a table of four
* Le Restau Paradiso, Kloof Street: Marie’s Menu 3 courses R 110; Capetonian Menu 3 courses R 130; French Classics Menu 3 courses R 150, until December.
* A Tavola in Claremont: 50 % off all pasta dishes on Mondays.
* The Lookout Deck, Hout Bay: 6 prawns free with specific main courses; 6 oysters R 36 (5 – 7 pm only), until end September
* La Mouette, Regent Road, Sea Point: 6 courses for R 175. Express Lunch – 2 courses (with 2 choices each) at R 99. Monday – Saturday dinner, Tuesday – Sunday lunch, until launch of Summer menu at Garden Party on 10 October. Tel (021) 433-0856
* Blonde restaurant, Hatfield Street: “two …blondes are better than one” promotion of 25 % off the bill, until September
* Lagoon Beach, Milnerton – 2 course meal from R 75, “all-you-can-eat” Sunday buffet R 99
* Jardine, Bree Street: 3-course dinner at R 180, Tuesdays – Saturdays
* Berthas in Simonstown: 1 kg mussels, 1 kg Queen prawns or 1 kg mini seafood platter cost R 99 each
* Ricks Cafe Americain, lunch special for R 39, Mondays – Saturdays, until 31 October
* The Square Restaurant, Vineyard Hotel, Newlands: 5-course dinner costs R 165. Tel (021) 657-4500
* Pepperclub Luxury Hotel & Spa: 6 oysters and a glass of bubbly R60, Fridays from 16h00, with jazz
* Aubergine: 2-course lunch R184, 3-course lunch R235, Wednesdays – Fridays
* Balducci’s: All pizzas (except Flaming Prawns) R49, 26-piece Platinum Sushi Plate for R99, Burgers from R55. Monday – Sunday, 12h00 – 18h00.
* Ferrymans, V&A Waterfront: 3-course pairing meal, with wines matching starter and main course, at R200, until September.
* Saul’s Taverna: for every meal ordered from main menu, the second person get’s a free main course from chef’s special menu
* Societi Bistro: “Tour of France” – 3-course French menu R 150, until October
* Chapman’s Peak Hotel, Hout Bay: Moelas Estufadas R35, Escargots R35, Oxtail R99, Hake and squid, chorico R29, Hake Fillet R69, Butternut and feta lasagne R69. Tel (021) 790-1036
* Quay 4: Snoek and chips R59, until October
* Black Marlin: Snoek on braai R55, half crayfish on braai R75, Saturdays and Sundays; 3 course meal plus glass of sherry R125, until October
* Hildebrand: 2 courses R 89, 3 courses R 120, until September
* Chenin Restaurant and Bar: Sirloin steak R60. Tel 021 425-2200
* Leaf Restaurant and Bar : 51 % off sushi from 11h00 – 16h00 and all day Sunday, 18 prawns for R69, 50 % off dimsum. Current
* Gesellig, Regent Road, Sea Point: 2 courses plus soup or dessert = R 90 for dinner; lunch costs R40 for dishes usually costing R65 – R77 12h00 – 14h00
* The Fish Shack Restaurant and Wine Bar, Paddocks, Milnerton: Shack Platter and glass of wine R 90
* Blowfish in Blouberg: Seafood platter R 89, 20-piece sushi platter + glass of wine R99, 500g rump steak R 95, Chicken schnitzel R75, Prawn platter R69, Thai seafood curry R79, Mixed Grill Espetada R95, until October. Tel 021 556-5464
* Ocean Basket: Starter, seafood platter, and bottle of Two Oceans wine for 2 for R 235 (only at Hout Bay, Plumstead, Tygervalley and V&A branches), until 31 October.
* Live Bait, Kalk Bay Harbour: pan-fried paprika calamari R50, until end October, Monday – Thrursday lunch, Sunday – Thursday dinner, tel 021 788-4133
* Bamboo, below Cape Royale Hotel: unlimited prawns at R 95 on Sunday evenings, 10 oysters for price of 8
* Cape Town Fish Market: 2 courses R 59, 3 courses R 69, (snoek patÃ©, 200 g hake and chips, koeksisters) until 17 October
* Cafe Chic: 3 courses R130, half price cocktails Wednesdays, until October. Tel (021) 465-7218
* OYO at V&A Hotel : 500g crayfish special R185. Current
* Krugmann’s Grill, V&A Waterfront: 200g sirloin steak and 4 prawns R 65; chicken or beef burger with chips for lunch only 12h00 – 17h00 R29, both offers until end October
* Spur: rump and sirloin, and beef or chicken schnitzel all R 59,95, until end October
* Dale’s Black Angus Grill, Tableview: Beef Burger, Minute Fillet Steak and Egg, Mussel and Lobster Pot, Zuricher Geschnetzeltes, all R40; Liver R35; Fish & Chips R30; Castle Draft R12, until end October Tel (021) 551-7776
* Allee Bleue, outside Franschhoek: choice of three 250 gram steaks at R 99, including a glass of estate wine, May – September. Tel (021) 874-1021
* Olivello, Klapmuts, outside Stellenbosch: 2-course meal R 99, 3-course meal R 119.
* Le Bon Vivant in Franschhoek: 2-course meal for R 150, 3 courses for R 175, until end October. Tel (021) 876-2717
* Cuvee, Simonsig wine estate, outside Stellenbosch: 2 course lunch or dinner + glass of wine R 170, 3 courses R 200, August – October
* Bosman’s, Grand Roche Hotel, Paarl: 3-course lunch and 2 glassses of wine for R 260, Sundays
* Lanzerac Hotel in Stellenbosch : 3 course lunch R 235
* Le Petite Ferme, Franschhoek: 2 courses R 100, 3 courses R 150, plus carafe of wine, live music, every Friday evening, until end October
* Ryan’s Kitchen at Rusthof, Franschhoek : 5 course meal Taste of Africa R395, with wine added R595. Summer Tel (021) 876-4598.
* Noble Hill, Klapmuts: Farmer’s Lunch costs R 62, Mondays – Fridays
* Restaurant Christophe, Stellenbosch: business lunch – 2 courses R130, 3 courses R 150, Tuesday – Friday, served within one hour, all year
* Allora in Franschhoek: 3 course menu at R89, until end November. Tel (021) 876-4375.
* CafÃ© Nadine, L’Ermitage, Franschhoek – pasta, sald and glass of wine R69. Tel (021) 876-9200
* Waterkloof Restaurant at Waterkloof in Somerset West: Summer special – 2 courses R140, 3 courses R170, and includes a tasting of 5 Waterkloof wines. Tel (021) 858-1491
* L’ermitage, Franschhoek: 2 course meal and glass of wine R85. Until end October. Tel (021) 876-9200
* Season in Hermanus: 2 course meal R 75, bredie of the day R 48, Sunday roast R 65, 3-course Sunday lunch R 110. Tel (028) 316-2854
* Mediterrea in Hermanus: 3 course meal R 195, Monday – Thursday dinners and Sunday lunches
* The Class Room, Hermanus: 5 course gourmet dinner, R 165, Wednesdays – Saturdays, until end October. Tel (028) 316-3582
Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com
Copyright: Whale Cottage Portfolio