From November this year, Lufthansa subsidiary Eurowings will connect Cape Town with Cologne in Germany, offering a direct flight once a week, reports Tourism Update. Continue reading →
We have already predicted that Cape Town and our country will be overrun with German tourists in the next few months, given a documentary screened on 3sat German TV last week (‘Reisen in Ferne Welten: Kapstadt‘), as well as two movies about South Africa (‘Südafrika: Der Kinofilm‘, and ‘Der Geilste Tag‘ ) showing in German movie theaters Continue reading →
* On taste, and tested blind amongst 20000 students of the London Wine Academy, 80% preferred the less expensive Australian Chardonnay compared to a French one, which was four times more expensive.
* Hello Kitty demi-sec Rosé Champagne, made by Champagne M. Hostomme under licence from the Japanese owners of the brand name, will be launched globally. The brand is not just popular amongst children but also amongst celebrities such as Beyonce and Paris Hilton. The bubbly is a blend of 50% Pinot Noir, 30% Pinot Meunier, and 20% Chardonnay.
* Tesco says that wines need to become more exciting and less intimidating to consumers, it being far easier to buy a bottle of cider. Wine drinkers are drinking less wine, the UK supermarket group says.
* SAA has applied to service a number of additional routes to existing destinations, which has been recorded in the Government Gazette: 3 flights a week to Luanda, one a week to both Kinshasa and Dar es Salaam, 3 per week to Harare, 5 further flights to Mauritius, and 7 to Windhoek.
* In China trains are branded by SA Tourism, and images reflect giraffes, hippos, and lions.
* Twitter now allows one to send a Direct Message (DM) to non-Followers. However, one may not use inks in DMs anymore.
* Orphanage is celebrating Halloween with free Continue reading →
It was on a visit to Birds’ Café about three months ago that I noticed the papered-up space two doors away, and heard from Birds’ Café that a restaurant was to open. I was lucky to meet Clarke’s Bar & Dining Room owner Lyndall Maunder, who has worked with David Higgs and George Jardine, was ex-Superette chef, and has been an avid visitor of the USA, in the about-to-be renovated restaurant space, which previously housed a motorcycle repair shop. An unbelievable renovation relative to what the space looked like before has created a buzzing and busy American-style hamburger joint on Bree Street, named after Lyndall’s mother’s maiden name.
The restaurant is L-shaped, one entering into a front section with a massive metal-top counter at which one can sit on wooden bar stools and see the three chefs prepare the dishes in rapid succession, and the waitron staff prepare the drinks. Lamps are industrial, funky globes unhidden by any lampshade. One non-descript artwork is too small to make any impact on the large wall, and there is a photograph of the motorcycle mechanics at the entrance. Plants in terracotta pots line the shelves, even in front of the windows of a back section, adding a green touch to an otherwise white interior. On Saturday over lunchtime there was only space available at the counter, and Lyndall had her hands full in preparing all the food with her two assistants, one of them Chef Marcel, not stopping for one minute, not even having time to greet any customers or at least nod in recognition. The busy restaurant is an amazing feat for a city which is quiet on weekend days, and which only really got going a week ago, having closed over the festive days after its early December opening, as business in the city centre was so quiet. Sebastian was the most communicative staff member I spoke to, but appeared to know very little about his boss and the motivation for her American-themed diner, not even being able to obtain this information from his boss! The rest of the restaurant has tile-topped tables with wooden chairs. A paper serviette and Fortis cutlery is pre-set at the tables and on the counter, with bottles of Heinz ketchup, salt cellars, and pepper grinders.
Not American at all is the concept of a ‘Stammtisch’, a German tradition of regular guests having their ‘own’ table, with their name on it, which one can be requested to vacate if the Stammgäste arrive, the menu explains, and requests one not to be offended if this should happen.
As I sat down Sebastian brought a glass of water, without knowing me or asking for it, probably an American touch. The menu is a very simple laminated white sheet, which is easy and cheap to update, even having a space for specials to be written onto it. Unfortunately there are a number of typing errors on the menu. On Wednesdays – Fridays the menu says that the restaurant stays open until ‘late’, which could be as late as 2h00, Sebastian told me, depending on demand. The customer profile to date is a mix of businessmen from nearby, coming in for the all-day breakfast or lunch, or they are ‘poppies coming to be seen’, he said. From the menu one can see that Lyndall is a no-nonsense type of lady, with every menu category having serving times specified, e.g. Breakfasts are served until 17h00, salads and sandwiches from 11h00 – 17h00, burgers and sides from 11h00 until late, wine and beer are served from 10h00 until they close, and hot and cold drinks are served throughout the day and night. The menu also has a ‘note on Clarke’s’, explaining ‘you may pick up from our menu that we’ve got a thing for that lump of land across the pond called the US of A – what with burgers, cheese fries, Reubens, Cobb Salad…They may have cursed us with the atrocities of fast food but the humble beginnings of their cuisine certainly wasn’t ill-intended and they have some cool, tasty as hell stuff that’s a lot of fun. If you do it right and with great produce you can end up having the greatest meal you ever ate’. The suppliers are named, being Bill Riley Meats’ free-range beef, burger buns come from Trevor Daly in Worcester, coffee comes from Deluxe (supplying the machine as well as a full-time barista), breads come from the Bread Company in Muizenberg, Juicebox supply the juices, and from The Creamery comes a selection of four artisanal ice creams. In my experience on Saturday, the last sentence in the welcome and introduction was not evident at Clarke’s: “We love being here and we love having you, so please enjoy your time with us and visit again soon”. I popped in to say hello at Bird’s Café afterwards, and the warm welcome from Chef Leigh Trout was a delight, compared to what I had experienced at Clarke’s.
Breakfast options include a Fruit Cup, and raisin and pecan nut bread with maple butter, costing R20 – R25. Cooked breakfasts range from R40 – R55, and one can order scrambled egg with sausage, mushrooms and a muffin; eggs, bacon, sausage and mushrooms; hashed browns with poached eggs, asparagus and hollandaise; Huevos Rancheros, being refried beans, eggs, and avocado; omelette stuffed with spinach, smoked aubergine and goat’s cheese; and French Toast, sounding absolutely indulgent in consisting of a Nutella and banana-stuffed croissant with bacon, fruit, crème fraiche, bacon, and caramel Turtles, and Mrs Butterworth’s syrup. Sandwiches cost R25 – R45, and include grilled cheese, a pulled pork sub, ‘chicken parm’ sandwich (with tomato ragout and Colby cheddar), a Reuben (brisket, braised cabbage, Emmental, blue cheese dressing), and a pressed vegetable sandwich. For brunch one can have a Caesar or Cobb salad, smoked tomato soup, and macaroni and cheese, costing around R 40. I never eat hamburgers, but decided to order one as I believe this to be the essence of Clarke’s. One can order any type of burger, as long as it is a Cheeseburger or Veggie Burger, at R50, with extra for bacon and fries. The Cheeseburger was served in a big toasted bun, in a papered green plastic basket, with a tiny portion of pickled cucumber and onion relish on the side. I missed a slice of tomato and gherkin. The patty was prepared rare-ish, and one is not asked how one would like it. While one knows that the meat quality is excellent, it seemed expensive for what one got (without chips). For dessert one can order a ‘sweet pie’ of the day, or three scoops of The Creamery ice cream, from a choice of peanut butter, natural, cardamom, and coffee, at R35. No cappuccino is specified on the beverage list, and probably the American equivalent is the Flat White, at R16.
Beer is served in quarts at R28, or at R16 – R20 for Corona, Savanna, Hunter’s Dry, Amstel, Windhoek, Black Label, and Tafel beer. Surprising is that there is no craft beer, given the restaurant’s proximity to AndUnion. The wine selection is disappointingly small for a ‘Bar’, with four options (no vintages specified), but at least each is available by the glass, for Groote Post Old Man’s Blend, Diemersdal Sauvignon Blanc, Springfield Life from Stone, and Fat Bastard Shiraz, in a range of R 25/R95 – R 40/R150.
Clarke’s is a great new addition for the city centre for a drink, a bite to eat, or a coffee, given its excellent opening hours and easy-to-park convenience after hours and on weekends. Owner Lyndall can be a caring person, as experienced at Superette, but needs to let go as chef and take on the role of owner, to connect with her customers, so that she can build relationships with them, to ensure that they return.
Clarke’s Bar & Dining Room, 133 Bree Street, Cape Town. Tel (021) 424-7648. www.clarkesdining.co.za Twitter: @ClarkesDining. Monday – Tuesday 7h00 – 18h00, Wednesday – Friday 7h00 – late, Saturday 8h00 – 15h00.
Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: @WhaleCottage
My colleague Charmaine and I were invited by The Bay Hotel’s Sarah Martin to try the newly opened Mussel Bar in Camps Bay on Friday, and we did so in the interest of being able to inform our Whale Cottage Camps Bay guests about it, even though we both do not eat mussels. While the small menu is very focused on mussels, there is enough to enjoy if one does not eat them, and more non-mussel items will be added to the menu over time.
The Mussel Bar space has been a street bar over the years, and attempts to be a ‘tourism bureau’ too, but it does not have any official accreditation. The Bay Hotel belongs to Maree Brink, who also owns the large network of Village & Life properties in Camps Bay, the V&A Waterfront, Mouille Point, and De Waterkant, and therefore The Mussel Bar is one way of attracting new business. In its favour counts the bus stop directly across the road for the Hop On Hop Off bus, and therefore we saw mainly tourists sitting there. Bicycles are available for rent, and the operators of the cycle rentals sit at a table, hoping for business.
A water wall adds to the summery feel of the restaurant, and there are white tables and grey plastic chairs. Each table has an interesting magazine, including TIME, art magazines, etc. A surprise was the disposable cutlery with a paper serviette. The music was the only aspect of The Mussel Bar that we did not like, being very loud and heavy rock, not matching the light summery feel of the restaurant.
Despite not eating mussels anymore, I liked the focus of the menu on mussels, and the simple but fun menu with a large mussel, printed in black on thick brown board. Quite simply, one can order snacks (biltong, nuts, olives and vegetable chips), at R15 – R18, and 500 gram (R75) or 1 kg (R150) of mussels. The mussels are served with a beer sauce, hand cut fries, rosemary salt and aioli, on beautiful circular wood platters. Chef Laetitia Essau has been at the Bay Hotel for eleven years, and bakes the most delicious herb bread daily, and this costs R16, the idea being to dip the bread into the sauce. Not listed on the menu is a daily cake and other sweet treats, which were Hertzoggies jam-packed with apricot jam and coconut, still warm as they came fresh out of the oven.
Cocktails cost R40 – R50, and we enjoyed a ‘virgin’ Strawberry Daiquiri, making it feel that we were on holiday. Castle Lite, Windhoek and Heineken are sold for around R18, Darling Slow Beer costs R38, and five &Union Beers cost R32 – R38. Sterhuis sparkling wine costs R40/R170. White wines range from R30/R95 for Lands End Sauvignon Blanc – R 40/R170 for Teddy Hall Chenin Blanc; the red wine choice is Sgt Pepper Red Blend (R33/R100) and Hidden Valley Pinotage (R35/R120). Coffee is by Origin, and The Mussel Bar staff have been for barista training.
It is becoming trendy for chefs to become consultants (Chef Reuben Riffel is a past master at this), and Chef Bertus Basson, a friend of Brink, was a consultant to the development of the Mussel Bar. Chef Brian Smit, who started at Tides Restaurant a month ago and helped set up the Noisy Oyster in Paternoster five years ago, came to say hello, and brought us sample menus of the restaurant, which he changes daily. The Manager Carolyn was very efficient, coming to the tables all the time, checking that all is well. She has worked at numerous restaurants, including the Sand Bar and La Vie.
The Mussel Bar, Bay Hotel, 69 Victoria Road, Camps Bay, Cape Town. Tel (021) 438-4612. www.themusselbar.co.za Twitter: @MusselBar Monday – Sunday, 11h00 – 23h00
Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: @WhaleCottage
The Power & The Glory is a most unlikely name for a restaurant/bar, and does not reflect anything about this new eatery and bar belonging to talented interior decorator Adam Whiteman. The restaurant name is also the name of a Graham Greene book, written in 1940, and refers to words in the Lord’s Prayer. Not surprisingly, Greene’s novel was controversial. The Power & The Glory is an easy-going laid back place to stop and have a bite to eat and a beer, if one can find parking on this busy intersection on Kloofnek Road and Burnside Road, below Rafiki’s Bar, but don’t expect any service efficiency or much friendliness.
Whiteman’s design teeth were cut in The Grand Café and Rooms in Plettenberg Bay, where he and his mom Gail Behr created a rich plush Moroccan style red velvet palace of rooms and a restaurant. When his mother sold the Grand Café to Susie Main, he was contracted to do the decor for the Grand Cafés in Camps Bay and then The Grand on the Beach. I was a very regular guest at The Grand Café and Rooms in Plett, and Adam’s brother Steven was hands-on in running the business, with Adam living in Cape Town. Given that Whiteman is the owner of The Power & The Glory, I had to come and try it out.
After only being open for a week or two, it was full already, but then it only has four tables, and some bar stools on the inside and outside of its windows, at which counters have been constructed. I was told that a scooter outlet and a laundromat previously operated in this space. The lower level has a huge counter that has a weathered look about it, with a busy collection of things on top of it, and a selection of beers, wines, ready-made sandwiches, a bowl of eggs, rosemary sprigs, natural yoghurt, Toulouse sausages, containers of muesli, and more inside it. Breads lie on the counter, which make one think that one can buy them, but they are for use in the restaurant, and are supplied by Marcelino’s Bakery in Loop Street. The patterned stainless steel counter was made by Gregor Jenkins, to the design of Whiteman, and has an aged look, and is duplicated in the Black Ram Bar. Generally, the interior has a neglected and used look, but I am sure that is completely by design.
In this lower section are the bar stools and window counters, the only seating. In the upper section are the tables and chairs, and through this section is the bar. I was standing at the counter to write down the details and prices, and Whiteman was putting change into his till. I connected with him when he and I arrived simultaneously. I chatted to him over the counter and asked him questions, but he looked stressed, and soon snapped at me, saying that he was busy, and that he only had half an hour before he had to go – an hour later he was still there. He barely spoke to anyone, except to his staff. He was up and down in the restaurant, and looks like an introvert, and one of those owners that should be in the back room, and let his relatively friendly staff (those on the early shift, at least) run the show. I saw a Tweet by Andy Fenner that was less than flattering about the treatment Fenner’s wife received at the mouth of Whiteman the previous day.
The rest of the information that I needed I obtained from a waitress, who stood behind the counter most of the time, as do the rest of the staff. The tables are not cleared quickly, to allow the restricted seating to be made available to the stream of new arrivals. Crockery is ordinary and white, and cutlery pedestrian. Serviettes are tiny brown ones, but have a commendable recycled stamp on them. The staff that made my cappuccino (coffee beans are from Deluxe) (R16) and Caprese salad (R48) seemed relatively more organised, but a shift change took place, and new staff stood behind the counter, with no carry over to existing clients – there was no record of what I had ordered, when I asked for the bill. The waiter that brought it to me had a top on that was torn and it was held together with a big safety pin. He was decidedly unfriendly, somewhat similar to his boss!
The menu is divided into three sections, and is only visible on boards above and alongside the counter. No paper version is available. The sign at the counter says that one must place one’s order at the counter and pay when ordering, but I was not given a bill, until I asked for it on my departure. The “Morning Food” is available all day, and includes granola and yoghurt (R32), boiled eggs and toast (R26) or served with anchovy mayonnaise on toast (R36), goat’s milk cheese on rye toast (R36), croissants cost R16, and sticky pastries R18, a rather unusual breakfast choice. Don’t expect a cooked breakfast – the food preparation area is directly behind the counter, and there is no space to cook anything. From midday one can order sandwiches: gammon, chicken or sirloin (R36 – R42), Danish hot dogs (R30), “Saucissonn” (sausage) and bread (R28), chicken salad (R36), and sirloin salad (R38), a very small selection of easy-to-prepare dishes. I had a wonderful Caprese salad, and it took me straight to Italy, served with a ball of mozzarella, quarters of tomato, sprigs of fresh basil, and drizzled with olive oil, which came with a large thin slice of rye toast (but which I had to ask for twice). “Night Food” is a simple choice of Hot Dogs (R30) and sandwiches, as per the lunch menu.
One helps oneself to cold water in two jugs on a table, with attractive slices of orange. The wine prices are listed on a separate board, but the beer prices are not listed at all. The waitress seemed uncertain about these, but gave them to me as R28 for a large Darling Brew, and R19 for a small one, Black Jack costs R19, Heineken and Windhoek R16. De Morgenzon, Hermit on the HIll, Lammershoek, “Ernst & Gouws” and Black Pearl wines are sold, and range in price from R30/R110 – R46/R180.
What I did love, and what brought back memories of The Grand in Plett, was the music, more jazz initially, but becoming quite heavy rock. Whiteman was the compiler of the iPod which The Grand played, and it was what made the restaurant such an amazing success, creating a tremendous atmosphere, and changing in its type and tempo throughout the day.
Having had a far better and friendlier reception at Caffe Milano earlier that day, I don’t think I’ll be back to The Power & The Glory in a great hurry, given that one will be likely to wait for a table, and has to tolerate variable service levels, even though the salad I had was excellent and I enjoyed some of the music. This is a ‘man’s man’s’ place, and too laid back and unfriendly for my liking.
The Power & The Glory, corner Kloof Nek and Burnside Roads. Tel (021) 422-2108. No website. Monday – Saturday 8h00 – 22h00 for meals, and Bar 17h00 – “late”. A sign on the door says “Ons praat Afrikaans”.
Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: @WhaleCottage
Talk of the town as far as new restaurants go is Giorgio Nava’s newly opened Down South Food Bar in the less savoury southern end of Long Street, near the Long Street Baths. Compared to his 95 Keerom Street and Carne, you won’t find Nava at Down South, the restaurant being far more casual, more friendly, non-Italian, and offering a small selection of good food and beverages, at excellent value for money.
We were told that the restaurant name comes from the restaurant concept of food that comes from the American south, such as gumbo, jambalaya, and cajun fish, something Morton’s did in the Waterfront when the shopping center first opened. Down South does it in a far more casual way, bringing the simple home-style American deep south classics to Cape Town in a tasty and affordable way. It is good as a relaxed place to have a beer, to watch a game with the boys, and to eat inexpensive and tasty food to soak up the drinks, so don’t expect ‘fine’ food here.
Carl Penn is the chef at Down South, having worked with Nava as his right hand man at 95 Keerom Street and Carne. The staff are very friendly and laid back. They wear black pants and T-shirts, strongly Southern Comfort branded.
The restaurant has a narrow front to the street, but extends deep into the space. Light wooden tables are functional, with brushed aluminium chairs and uncomfortable wooden benches providing seating. One wall is wood panelled, another painted cream. The dominant colour scheme is brown. A bar counter has bar stools made in the same brushed aluminium design. Free wi-fi is available. An eclectic mix of music is played, including Coldplay and Moby. The TV is set on sport. Cutlery is cheap and cheerful, with paper serviettes.
The Menu has some stars and typing errors, is made to look old Down South, and is divided into Starters, Ribs, Sandwiches and Prawns, to which is added Sides and Dessert. Having only opened a few days ago, the advertised Daily Specials (Gumbo on Mondays, Jambalaya on Tuesdays, BBQ Brisket on Wednesdays, Best Burger on Thursdays, Cajun fish on Fridays and Fried Chicken on Saturdays) are not yet available, neither were the cheesy grits and coleslaw. Starters cost between R40 – R45, and include prawn cocktail, thick cut bacon, caesar salad, buffalo chicken wings, and 8 of the most wonderful crispy batter fried prawn tails served with a delicious red pepper rÃ©moulade. Ribs are ‘dry spice rubbed and twice baked, basted in Down South BBQ sauce”, and the two racks were sweet and spicy, an extremely tender and generous portion at R 65, which includes one side dish (‘whipped potatoes’, home fries, chopped salad or corn bread). “Po’ Boys” sandwiches (poor boy sandwich originating from Louisiana, usually a submarine sandwich made with meat or seafood) cost R50 – R55, served with pork, prawns or BBQ brisket, while the “Muffaletta” sandwich (originates from New Orleans) costs R45, and contains mortadella, salami, white cheddar, tomato and olive pickle. Butterflied prawns, grilled with olive oil, cost R70, including one side dish too. Desserts cost R35, and the choice is pie – apple, pecan or Mississippi – or baked cheesecake.
The winelist is uncomplicated and simple, the prices being unbelievably affordable, with three categories: Cheap (Buitenverwachting Buiten Blanc, Mooiplaas Chenin Blanc, Villiera Down to Earth Red, Wolftrap, Mount Rozier Red Blend, all at R25 a glass and R100 a bottle); Decent (Villiera GewÃ¼rztraminer, Hartenberg Cabernet Sauvignon Shiraz, and Helderberg Winery Cabernet Sauvignon, all at about R 32 a glass/R120 per bottle); and Good (Fat Bastard Chardonnay, Iona Sophie Terblanche Sauvignon Blanc, Thelema Red and Villiera Merlot, at about R34 per glass/R135 per bottle); and a separate mention for RosÃ© (Kleine Zalze at R20/R80), as well as for “Bubbles” (Simonsig Kaapse Vonkel at R30/R125). Beers cost R18 (Heineken), R17 (Amstel, Windhoek) and R21 for 500 ml of Jack Black Draught. A cocktail list features eight options, all with American South names, most costing a very affordable R35. The cocktail menu carries the branding of Southern Comfort, Jack Daniel’s and Frangelico.
One hopes that Nava does not overextend himself in his opening of new restaurants – he has also just opened the Mozarella Bar in lower Kloof Street (opposite the Vida e CaffÃª), and also plans to open a Down South Sandwich Bar.
Down South Food Bar, 267 Long Street, Cape Town. Tel (021) 422-1155. www.downsouthfoodbar.com (website under construction). Monday – Saturday, “10am – late”.
Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: @WhaleCottage
A unique magical musical and dinner show has opened at The Rainbow Room in Mandela Rhodes Place, in time for the festive season, as well as for tourists arriving in Cape Town. It is a unique way in which the his(story) of the establishment of Cape Town until the present day is told via music, dance and food.
Conceptualised by dynamic event co-ordinator Alison McCutcheon of event company Rainbow Experience Marketing, written by Deney Willie, directed by Godfrey Johnson (known for his Brel productions) and choreographed by ‘Strictly Come Dancing’ Didi Moses, the Cape Town Show is a â€˜Marvellous celebration of the people of the Cape, their history, freedom and magnanimous spirit of Ubuntu”. Talented young 19 and 20 years olds have been selected into The Rainbow Academy, and trained for the show. The Rainbow Academy allows its students “to earn while they learn” The show is hosted in a large space, perhaps too large initially until the audience size builds up, and is complemented with audio-visual images screened alongside the stage â€“ the vibrancy of the performers attracts one’s attention to the stage, so that one does not pick up much of the additional information on the screens. Images of Nelson Mandela flank the screens. The show with a three course dinner costs R295, and without dinner it costs R 120.
Prior to the first act one is served the starter, which is the most more-ish French-inspired Lavache crisp bread coated with black and white sesame seeds, served with hummus and a real Cape delicacy Cape snoek fish patÃ©. The first act focused on the arrival of the first visitors to the Cape, going as far back as 1488, with first arrival Bartholomew Diaz making a stop on his way from Portugal to the East. The cultures of the Dutch, German, French, Malaysian, Northern African peoples and other settlers is described, and the historical events of occupations and settlements, as well as the formation of the Union of South Africa in 1910 and of the Republic of South Africa in 1961 is narrated and sung. The songs chosen to tell the story were not all known, and included a David Kramer/Taliep Pietersen song from their musical â€˜Goem’, a very vibey 1930’s â€˜Get Happy’, and the emotive â€˜Meadowlands’. A Klopse scene includes standards such as â€˜Suikerbossie’, ‘Vat jou goed en trek Ferreira’ and more. District Six also makes an appearance in the show.
In the break, the main course is served, the orders for which are taken prior to the start of the show. Whilst not typically Cape, we ordered the dukkah-crusted beef fillet served on mash and spinach, with a very strongly spiced chakalaka sauce. The fillet was served perfectly as ordered, medium and medium rare for my colleague and for me, respectively. One has two other choices for the main courses, which are more Cape-like: vegetarian curried lentil cottage pie, and Cape butter chicken curry served with a homemade roll and sambas.
The second half of the show focused on the impact of the apartheid laws, the defiance of the population affected by them, and the freedom achieved for the nation, with soundbites of then-President FW de Klerk announcing the scrapping of all laws of segregation, and Nelson Mandela’s speech after his release from Victor Verster prison, saying that all South Africans have the “right to human dignity in our rainbow nation”. The show ended with the celebration of freedom and the spirit of Ubuntu. The music chosen for the second act included the well-known â€˜Pata Pata’, made famous by Miriam Makeba; Jeremy Taylor’s â€˜ Ag Pleez Deddy’ brought back nostalgic memories of a by-gone era of drive-in movies, popcorn and bubblegum!; â€˜Gimme Hope Jo’anna’; â€˜Paradise Road’ by Eddie Grant; and the national anthem â€˜Nkosi Sikelelel iAfrika’, presented in a vibey way.
Dessert is a sweet treat trio of a mini-koeksister, melktert and chocolate brownie. I had it with an excellent LavAzza cappuccino, a surprise, in that I was wondering where I would have to go to find one close by after the show. The catering is done in-house, with a contracted chef doing a great job in a tiny kitchen, we were told. The Beverage list is short and sweet, especially on the wine side, and very inexpensive. Wines-by-the-glass offered are M’Hudi Rea Dry at R20/R90, M’Hudi Kwea Red at R20/R90, and Excelsior Pure Bred Red R25/R100. No Shiraz is offered, with only one or two Chardonnay, Sauvignon Blanc, Cabernet Sauvignon, Merlot, and Pinotage options. Pongracz Brut costs R150, and 2 Oceans RosÃ© R 20/R90. Amstel, Castle, Windhoek Lager and Windhoek Lite all cost R16; Heineken, Peroni and Millers, Hunter’s Dry and Savannah cost R17; and Jack Black costs R20.
A surprise was when the cast came back on the stage for an un-announced encore, singing real Cape classics such as â€˜Daar kom the Alabama’, â€˜Dina Dina Oh’, as well as Ipi Tombi.
The Cape Town Show is a great way for locals to be reminded of the colourful and often painful history of the Cape, and the rich heritage it has. It is also a quick way for tourists to learn about the history of our country, and have a memorable evening, enjoying Cape culture and food. The audience enjoyed the enthusiasm of the performers, and were captivated by the music. There are a few teething problem, like waiter training and understandability of all the words in the spoken story, but as it is early days for the show, they are sure to be addressed.
Disclosure: As a member of the Food & Wine Bloggers” Club, having attended the October meeting which was hosted by the Rainbow Experience, we received complimentary tickets to the Cape Town Show.
Cape Town Show, The Rainbow Room, Mandela Rhodes Place, Wale Street, Cape Town. Tel 072 875 9723. Book at www.webtickets.co.za. Wednesday and Friday evenings. Doors open at 19h00, show starts at 20h00.
Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: @WhaleCottage
For my last World Cup viewing I chose The Twankey Bar at the Taj Hotel in Cape Town, a bar I had wanted to visit on a previous occasion, but which was closed for stocktake on that day (the Germany versus England match). Last night it was the 3rd and 4th play-off between Germany and Uruguay, and the five Germans at The Twankey Bar were delighted with their team’s 3-2 win.
I did not know that the Widow Twankey is a well-known character in Alladin. According to Wikipedia, she is a “pantomime dame portrayed as a man” (read more here). The Widow Twankey figurine is a feature outside on the erstwhile Board of Executors building in which The Twankey Bar is housed, and gave the bar its name.
The Twankey Bar has a swanky feel, as you step into it from the corner of Adderley and Wale Streets, in a venue separated from the Taj Hotel. It has beautiful wooden floors, marble table and bar tops, red leather tub chairs (uncomfortably high and very sharp arm rests), bar chairs and some of the other tub chairs are in silver leather, a silver painted pressed steel ceiling, beautiful art deco lamps, and silk-like curtains in a deep red and silver. The silver and red theme is not carried through in the staff uniforms, which are a creme shirt, black cap and black pants, odd given the colourful uniforms the staff wear in Mint and Bombay Brasserie inside the Hotel. A lone black and white photograph of a boat decorates one wall, and echoes the “seafood” theme, probably picked up from the anchor in the Twankey statuette. I would have liked a little more light, especially to read the bill.
We were given the choice of rugby or soccer, as the initial guests in the Bar were not watching any sport. When they left, soccer won, and the volume was turned up. Nothing in The Twankey Bar reflected the world’s largest sport event taking place in the country. With five of us in the Bar during the match, we certainly made the “gees”, but there were not enough customers on the rainy and cold Cape Town night to give it the spirit. But when your team wins, you don’t need other people’s “gees”! It was an exciting match, and kept one holding thumbs and begging Paul the Octopus to make his prediction of a win for Germany come true, his seventh correct prediction!
The menu is a simple yet elegantly designed one, laminated, and I was encouraged by the Manager Leslie Heaven to take it home with me so that I did not have to write it all down. The menu states “Seafood * Champagne * Guinness * Oysters” on the front, and this gives one a feel of its focus immediately. The manager told me it is an Irish pub, due to the Guinness served. The Seafood focus is odd for a pub, but it is only Calamari (R55), Tempura Prawns (R85), and the Tuna Tatiki (R85) that meet this description. On the table were heavily spiced cashew nuts, wasabi peanuts and chilli poppers, encouraging one to drink more beer to get over the spiciness. On the reverse side it refers to its “Tapas Menu”.
Our food and beer were brought quickly after placing the order, with new-looking quality cutlery and very small material serviettes. The Guacamole and spicy tortilla dish (R50) was massive – despite having asked for the least spicy tortillas, they were still pretty hot, and the manager organised some toast instead. The guacamole was spicy too, with a strong taste of onion. I am used to guacamole being smooth – The Twankey Bar’s was chunky. The Quail spring rolls were served with chilli plum sauce, and were an expensive choice at R 65 for four small rolls, but were enjoyable. I liked the Karoo Lamb Samoosas, four small ones costing R 55, not having any spices in them. The serving of four large prawns came with a very diluted soy sauce, but I was brought the real thing when I requested it. Oysters cost R90 for six. Other “Small plates” one can order are Chicken Tikka Wrap served with mint chutney (R55), Tequila Salmon Gravlax (R75) and Jalapeno Poppers (R45). What I liked was that as far as pub food goes, this was the most creative menu of all the pubs I visited during my World Cup journey. What I disliked was the spiciness of almost all the dishes, limiting my choice.
The Menu is dominated by the drinks on offer; including ten Cocktails all costing R40; four non-alcoholic ones (R30 each); two draught beers (Guinness at R 29 and Jack Black at R 20); and bottled beer – Heineken, Peroni and Windhoek are very reasonably priced at R 20, while the Brewers Union Unfiltered, Dark and Stepheiss (sic) all are charged at R 40, the same price at which it is sold at &Union up the road. One can order Moet et Chandon at a precious R 225 per glass, or at R 900 per bottle, and even splurge on a bottle of Dom Perignon Brut Rose at R 8000! Seven of the thirteen Methode Cap Classique wines offered can be ordered by the glass, and seem expensive – Pierre Jourdan Cuvee Brut and the Simonsig Kaapse Vonkel are the cheapest at R 50 per glass, while the Teddy Hall Blanc de Blanc costs R 100 per glass. I was proud to see Melissa Nelsen’s Genevieve Blanc de Blanc listed – what a prestige for the new sparkling wine producer who only launched her brand earlier this year! A small selection of red and white wines is offered, by the glass and per bottle, and commendably the vintages are specified. The prices seemed more reasonable here – for example the 2007 Villiera Merlot costs R 35 by the glass, and the Warwick First Lady Red Blend 2008 costs R40.
I was grateful when the Manager took over looking after our table when our waitress seemed more interested in chatting to her colleague and watching the soccer. She was asked to bring the prawn tempura dish to the table in the halftime, but this did not happen and had to be requested. While the World Cup is history after tonight, it surprised me that, generally speaking, bar staff do not seem to understand that one would like to hear the commentator during a match – a problem I picked up at Harvey’s Bar and Salt Vodka Bar too. It irritated me that they kept coming to ask something and even blocked the TV screen during what was a most exciting match. At one stage we had to ask them to stop the icemaking machine because it made such a noise. It was one of few pubs (also Salt Vodka Bar, and Pure at Hout Bay Manor) in which I saw a manager, and whilst he could have been more assertive with his staff about the disturbances, he was good at reading customer irritations, coming to check with us, and acting upon feedback immediately.
The Twankey Bar is not a food destination in itself, but would be the start or end to a special evening in town. Recently it was decided that The Twankey Bar should stay open until 23h00, as guests were popping in for a late snack. The food is expensive and spiciness dominates, but the drinks are more reasonably priced.
The Twankey Bar, Taj Hotel, corner Wale and Adderley Streets, Cape Town. Tel (021) 819-2000. www.tajhotels.com (The website exaggerates, in my opinion, when it describes The Twankey Bar as a “seafood restaurant”. It also claims to have “sublime jazz”, but we did not experience any music). Open from 11h00 – 23h00, Mondays – Saturdays.
Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com