It was in a recent review of FYN restaurant that I read a subtle message that its owner Chef Peter Tempelhoff has left The Liz McGrath Collection. This morning this was confirmed to me by the hotel group staff, Tempelhoff having left on 28 February 2019, and with it, his Executive Chef position of its flagship restaurant Greenhouse, as well as of the restaurants at The Plettenberg and The Marine Hotel. Continue reading →
Chef Piet Huysentruyt, founder and owner of Likoké one star Michelin restaurant in France, has lifted the bar of the cuisine served in Franschhoek, with his two-week pop-up restaurant at his The Conservatory, which finishes off on 15 March. It impressed with the unusual and creative combination of ingredients, and the presentation of the dishes. Continue reading →
At the end of February, for a period of two weeks, French one Michelin Star restaurant Likoké will make a pop-up appearance at The Conservatory in Franschhoek, with its owner and Chef Piet Huysentruyt. A number of writers was invited to taste bites of his creative cuisine last month. Continue reading →
The first restaurants are sending out their Winter Specials information, summarised below. The list is updated continuously. Please do not copy and paste our list. We welcome information about new specials:
* Umi in Camps Bay: 2 course set menu R200, 3 courses R240. Beef shortrib R120, fish & fries R80, Tataki Beef R75, sweet potato parcels R50, pork belly R130, and sticky chicken wings Tebaski R65. Half price sushi. Cocktails R40 Tel (021) 437-1802 (added 14/5/16) Continue reading →
* La Mouette, Cape Town: 6-course dinner R445. Tel (021) 433-0856
* Savour, African Pride 15 on Orange, Cape Town: 5-courses R450. Tel (021) 469-8000
* The Conservatory at Cellars Hohenhort, Cape Town: 6-course dinner R 750 p.p. Tel (021) 794-5535
* Twelve Apostles Hotel & Spa, Cape Town: 4-course R955 plus eggnog. Tel (021) 437-9000
* Makaron at Majeka House, Stellenbosch: 4-course dinner R 55o p.p. Tel (021) 880-1550
* Bosman’s at Grande Roche, Paarl: 5-course dinner with pianist R1395 p.p. Tel (021) 863-5100 Continue reading →
One of the better restaurants in Plettenberg Bay (there aren’t many, and two favorites The Grand and Nguni are currently closed for winter breaks) has been Sand at The Plettenberg. Two years ago the restaurant changed its name to SeaFood at The Plettenberg, in line with a similar restaurant at sister hotel The Marine in Hermanus, and last year new Executive Chef Grant Parker took over the kitchen when the hotel re-opened after a long winter break. The setting and selection of mainly seafood dishes was perfect on a beautiful day.
I had been assisted in the foyer of the hotel by Guest Relations Manager Laula, who did everything, including serving me in the restaurant. She is a very new staff member, but was willing to find information for the questions which she could not answer. She sent Annemie Parker, the General Manager and wife of the chef, wearing her Relais & Chateaux pin, to explain the changes in the branding of the restaurant. Little about the restaurant interior has changed since she took over in running the hotel a year ago, coming from Cybele Lodge, except for two panels of photographs with Southern Right whales, but hard to identify as such, with the way the light falls on the glass panels over them. Annemie said that McGrath Hotels Group Executive Chef Peter Tempelhoff comes to visit every two months or so. She said that Chef Grant devised most of the dishes on the new restaurant menu, with guidance from Chef Peter, but with a section of The Collection signature dishes, which are served in all three the McGrath hotel restaurants, including The Conservatory at the Cellars-Hohenhort in Constantia. With the change in restaurant name, the style of the restaurant to that of a Bistro was also changed, away from fine-dining. Continue reading →
When the Cape Town branch of the Chaîne des Rôtisseurs, an international association of gastronomy, organised its first function of the year at the Table Bay hotel, I booked, on the off-chance that it could be held at Camissa Brasserie, which opened two months ago. It was a convivial evening with good company, but disappointed on its promise of Cape heritage food.
The Chaîne members are serious food-lovers, and include restaurant owners, chefs, wine estate owners, and gourmands. The Cape Town branch of the Chaîne has about 70 members, its Bailli of the Bailliage du Cap Samm Bain told me, and 35 members and guests attended the dinner, including Chaîne members from Saudi Arabia and Sweden. On arrival we were served The Table Bay Captain Table Brut, which Gershwin told me is made for the hotel by Graham Beck. Canapés served were oysters, duck confit croquettes with an Asian style plum sauce, tempura crab claw, and asparagus wrapped in prosciutto with hollandaise sauce.
During the drinks I had a look at the 45-seater New York style Brasserie interior, which had been booked out for the Chaîne dinner, and Gershwin told me that the space previously was The Conservatory Restaurant and Terrace and Palm Court, which was an overflow venue for their breakfasts and when the Atlantic Grill restaurant was full, with a view onto the V & A Waterfront and Table Mountain. It received a make-over by designer Carolyn Davies, with a new grey ceiling with a pressed steel effect, bookshelves along the walls, and an impressive chandelier made from crystal whisky decanters in the main and slightly separate Captain’s Room at the end of the rectangular restaurant space. The length of the wall has black leather banquettes. Above these are brass railings. A wine room has been created too, for wine storage as well as tastings. A lounge area has been created outside Continue reading →
I am proud of my first professional writing assignment, being an article in the December/January issue of Classic Wine magazine. about how five top chefs ‘Celebrate Green Christmas this year, with some red and white’. Each chef is an ardent supporter of the green movement, focusing on sustainability and seasonality, which is reflected in their Christmas menus. The Christmas menus are paired with fine red and white wines.
Eat Out Top 10 Chef Jackie Cameron will serve a lunch of memories to her guests at Hartford House tomorrow, based on her own Christmas memories and those of her kitchen team. Her bread board, for example, will reflect the diversity of her team, consisting of Amasi curd called ‘Amaqueque’, with a new age spinach spoom, Indian chilli bites, ‘patta’ (a spicy mixture wrapped in amadumbi leaves, a true rainbow nation combination), Afrikaans mielie bread, and English health bread. Tel (033) 263-2713
Delaire Graff Chef Christiaan Campbell is serving a magical Christmas Eve dinner at his restaurant this evening, and diners will be assured that the meat is pasture-fed, the fish is SASSI green listed, and that the vegetables and herbs will largely come for the wine estate’s own garden. Guests will be serenaded by an accordionist while they enjoy drinks outside, and entertained by a magician whilst having their dinner. Tel (021) 885-8160
Chef Chantel Dartnall of Restaurant Mosaic at The Orient in Pretoria does the most beautiful plating, Continue reading →
Tony Jackman is a passionate cook, playwright, and a food and restaurant writer for publications and his Sliver blog. Yesterday he awarded the inaugural ten Sliver Silver Awards to the top chefs and restaurateurs in Cape Town and the Winelands at The Conservatory at the Cellars-Hohenhort Hotel.
Jackman writes in his media statement that there was no ranking in his top ten restaurant list, that the awards were not linked to a specific year, and that winning a Sliver Silver Award may be a once-off. He writes: ‘They are not in competition with other restaurant awards. Rather, they play a role of their own in bestowing a singular stamp on a restaurant. They are not given lightly, and they are not there to honour a flavour-of-the-month or a fly-by-night’. The Award is a Jackman one, not selected by a panel of judges. ‘When you have a Sliver’s Silver, it’s a badge of honour and respect from me to them’. He evaluated the restaurants’ excellence over a number of years, and said that he was ‘consistently impressed with their ability to get it right, again and again’, describing his awards as a ‘mark of honour more than a conventional award’.
Jackman’s top ten Sliver’s Silver Awards list is as follows:
* Giorgio Nava, 95 Keerom, for ‘inspired Italian authenticity and Milanese charm’
* Sabi Sabharwal, Haiku, for ‘striking Asian versatility and consistency’
* Luke Dale-Roberts, The Test Kitchen, for ‘wizardry with flavour and texture‘
* Henrico Grobbelaar, Azure at the Twelve Apostles, for ‘his finely engineered cuisine‘
* Franck Dangereux, The Foodbarn, for ‘texture and nuance with Gallic charm’
* Peter Weetman of Societi Bistro for ‘most beloved neighbourhood bistro‘.
* Bertus Basson, Overture, for ‘seasonal expression and detail‘
* Margot Janse, The Tasting Room, for ‘Avant-Garde African cuisine that always surprises‘
* Michael Broughton, Terroir, for ‘being a saucier par excellence’.
The striking Sliver Silver Award bespoke ceramic plates with koi motif were made by Mervyn Gers Ceramics, each plate unique and different to the others. Gers launched Kfm (previously called Kontrei FM) almost twenty years ago, and found his creative streak in ceramics, which he has already made for De Grendel, Babylonstoren, Moyo, and Jenny Morris.
Jackman announced at the Awards lunch, which I regrettably missed, that he will be launching Sliver’s Pop-Up Gourmet Dinners, at which food lovers will be served dinners prepared by three top chefs, with a food demo, a charity contribution, and ‘a mystery element inspired by Australian Masterchef‘.
Comparing Jackman’s Sliver Silver Awards with the latest Eat Out Top 10 Restaurant Awards list it is clear that Jackman has only focused on Cape Town and Winelands restaurants. Missing from the Sliver Silver list is Jordan Restaurant, Rust en Vrede, and La Colombe, which made the latest Eat Out Top Ten restaurant list. Surprise Sliver Silver Award inclusions are 95 Keerom, Haiku, Azure, The Foodbarn, and Societi Bistro, some restaurants not having appeared on the Eat Out Top 10 list ever, and others having done so many years ago. But then this was Jackman’s awards ceremony, as he said right upfront!
Sliver Blog: www.sliver.co.za Twitter: @SliverMorsels
Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: @WhaleCottage
* Il Cappero, Camps Bay: 6-course dinner and glass of Prosecco R350. Tel (021) 438-7074
* Planet Restaurant, Mount Nelson Hotel : 5-course menu R910. Tel (021) 483-1000
* Oasis Bistro, Mount Nelson Hotel: Buffet R650. Tel (021) 483-1000
* Tobago’s, Raddison Blu: 3-course R450. Tel (021) 441-3000
* The Franschhoek Kitchen, Holden Manz, Franschhoek: 3 courses R375. Tel (021) 876-2729
Christmas Day lunch
* The Square Restaurant, Vineyard Hotel: 3-course lunch R 415. Tel (021) 657-4500
* Azure Restaurant, Twelve Apostles Hotel: Buffet lunch, party hats, gift, crackers R945. Tel (021) 437-9052 (sold out)
* The Pavilion at The Marine, Marine Hotel, Hermanus: welcome drink, canapés, Christmas lunch, petit fours R 595. Tel (028) 313-1000
* Il Cappero, Camps Bay: 6-course lunch with glass of Prosecco R350 Tel (021) 438-7074
* Planet Restaurant, Mount Nelson hotel: 5-course lunch R 950. Tel (021) 483-1000
* Ballroom, Mount Nelson hotel: Buffet R700. Tel (021) 483-1000
* 1800° Restaurant, Cape Royale Luxury Hotel, Green Point: Christmas Lunch Buffet R320. Tel (021) 430-0506.
* Tobago’s, Radisson Blu: Buffet R595. Tel (021) 441-3000
* Le Franschhoek hotel, Franschhoek: Buffet R 395. Tel (021) 876-8900
* Le Coq Restaurant & Sushi Bar, Franschhoek: 3 courses R240. Tel (021) 876-4404
* The Franschhoek Kitchen, Holden Manz, Franschhoek: 3 courses R375. Tel ()21) 876-2729
New Year’s Eve
* Café Chic: 6-course dinner R485. Tel (021) 465-7218
* Il Cappero, Camps Bay: 8-course dinner and glass of Prosecco R 450. Tel (021) 438-7074
* Blues, Camps Bay: 4-course dinner, DJ, and unlimited bubbly R1700 Tel (021) 438-2040
* Zenzero, Camps Bay: 3-course dinner and welcome drink R 1000. Tel (021) 438-0007
* Hussar Grill, Camps Bay: 4-courses R475. Tel (021) 438-0151
* Azure at Twelve Apostles Hotel, Camps Bay: Buffet and live music R 1895. Tel ()21) 437-9000
* The Conservatory at The Cellars-Hohenhort, R750. Tel (021) 794-2137
* Constantia Uitsig: 5-course dinner R 850. Tel (021) 794-4480
* Five Flies: 4-course menu, masked ball, and sparkling wine R600. Tel (021) 424-4442
* The Greenhouse, Cellars-Hohenhort, Constantia: 9-course dinner R950, or R1250 with wine. Tel (021) 794-2137
* La Colombe, Constantia: 5-course dinner, DJ, sparkling wine at midnight R1600. Tel (021) 794-2390
* La Mouette, Sea Point: 5-course meal and glass of sparkling wine R795. Tel (021) 433-0856
* 1800° Restaurant, Green Point: 6-course dinner, and entrance to the VIP Sky Bar R1200. Tel (021) 430-0506
* Myoga, Vineyard Hotel, Newlands: 7-course meal at R850. Tel (021) 657-4545
* Nobu, One&Only Cape Town, V&A Waterfront: 8-course dinner and band R2250. Tel (021) 431-5222
* Orinoco: 3-course dinner, ‘Sixties’ theme, DJ, welcome cocktail, canapés, glass of sparkling wine R600. Tel (021) 418-4544
* Reuben’s at One&Only Cape Town: 5-course dinner and band R1750. Tel (021) 431-5222
* The Roundhouse, Camps Bay: 3-course dinner, live music and DJ, sparkling wine R1650. Tel (021) 438-4347
* Salt Restaurant, Ambassador Hotel: 8-course tasting menu, glass of sparkling wine, band R995. Tel (021) 439-7258
* Savoy Cabbage: Canapés, Christmas cocktail, gala dinner R995. Tel (021) 424-2626
* Signal, Cape Grace hotel, V&A Waterfront: 4-course dinnerR1950. Tel (021) 410-7100
* The Table Bay Hotel, V&A Waterfront: cocktail reception, Buffet dinner, sparkling wine R2100. Tel (021) 406-5000
* Tjing Tjing Bar, Dear Me: entrance fee, food, and party R300. Tel (021) 422-4920
* The Boat House, Scarborough: 5-course dinner and sparkling wine R980. Transfer R500 pp. Tel 083 305 8533
* Massimo’s, Hout Bay: Welcome drink, 4 course dinner R425. Tel (021) 790-5645
* GOLD: Cocktail on arrival, drumming, live music, ‘African Feast’, bubbly R1100. Tel (021) 421-4653
* Makaron, Majeka House, Stellenbosch: 4-course dinner R625. Tel (021) 880-1549
* Moyo, Spier, Stellenbosch: Welcome drink, 3-course meal, R495. Tel (021) 809-1133
* Restaurant at Clos Malverne, Stellenbosch: 8-course food and wine pairing R468. Tel (021) 865-2022
* Tokara, Stellenbosch: 8-course dinner R950. Tel (021) 885-2550
* Eat @ Simonsig, Paarl: Live band, 3-courses, bubbly at midnight R275. Tel (021) 863-3845.
* The Restaurant at Grande Provence, Franschhoek: Welcome drink and midnight glass of sparkling wine as well as dancing, 7-course dinner R790. Tel (021) 876-8600
* The Kitchen, Maison, Franschhoek: 8 courses, each paired with a Maison Estate wine, R950. Tel (021) 876-2116.
* Reuben’s, Franschhoek: 6-course dinner R1200. Tel (021) 876-3772
* Le Coq Restaurant & Sushi Bar, Franschhoek: 3 courses and a glass of sparkling wine R280. Tel (021) 876-4404
* The Restaurant at Waterkloof, Somerset West: 6-course meal R650, or R825 with wine. Tel (021) 858-1292
* The Pavilion at The Marine, Marine Hotel, Hermanus: Canapés, welcome drink, 6-course menu, R1150. Tel (028) 313-1000
Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: @WhaleCottage