Entries tagged with “wireless internet”.


Choosing to leave the Rijk’s Country House  in Tulbagh after our first night’s stay last weekend, we looked at two options, and chose the next door 4-star Manley’s Wine Lodge instead of the Tulbagh Hotel.  It was a good choice, and we slept well with absolute peace and quiet, and Manley’s Wine Lodge probably is the best quality and value accommodation in Tulbagh, earning its pay-off line of ‘a little special’ in more ways than one!

The Manley Private Cellar  belongs to David Ovendale from London.  The first vines were planted in 1999. His property is managed by wine-maker Stefan Hartman.  A most charming and helpful Alicea Brits manages the Lodge, and was very accommodating in assisting us with the last-minute booking.  The Lodge has 13 rooms, offered at R 550 per person sharing, and two self-catering cottages.  Alicea made us an excellent offer, allowing my son and I to each have our own room.  

The Lodge is about 400 meters from the winetasting room and the Man’Lee’s Country Kitchen, and there is a little “consecrated chapel” midway, seating just over 100 guests, weddings clearly being popular in Tulbagh.  While the building exterior looked rather ‘Fifties, and the garden terribly dry due to the dry summer, the rooms looked surprisingly good, in tones of brown and beige.   Given our experience at Rijk’s, I was impressed to see the good quality curtains, with blockout, guaranteeing a good night’s sleep.   The desk was comfortable to use, with a brown mock-leather chair.  The headboard was brown mock-croc.  The bed linen was good quality cotton, but the staff had put the open end of the duvet cover at the top, and not at the bottom of the bed.  Given our Rijk’s experience, it was nice to see a Lindt chocolate as a turn-down treat.

The bathroom looked less modern, offering both a shower and bath, needing one to close the bathroom door so that one can open the shower door.   In the shower itself, I saw something I have never seen before – a mirror connected to a product holder, allowing men to shave there.  The only problem was that the mirror had started rusting, and horrid brown streaks were visible on the tiles underneath it.  I was impressed with a neat box of bathroom amenities, containing about six different products, as well as a sewing kit, cotton wool, etc, none of which we had seen at the 5-star Rijk’s next door.   The cupboard space was neatly used for a bar fridge, which was switched on and had bottled water in it, for which we were not charged, and a tea and coffee facility.  The TV had numerous channels, and I was impressed with the bouquet they were offering, each room appearing to have its own decoder.  In addition to the airconditioner, an heater was also available, which I switched on for the chilly night.  There was a fireplace too, but no matches to light the fire with.

Breakfast at Man’Lee’s Country Kitchen is included in the rate, but is independently owned by Lee Roberts-Walsh.  It has a rustic cottagey feel about it, with seating inside and outside.  Wooden tables are covered with red-and-white-check table cloths, with benches outside and chairs inside.  While music was being beamed from the speakers, a TV was off-puttingly broadcasting the end of the Cape Epic cycle race in a room at the entrance to the restaurant.  By the time we came for breakfast, they had run out of croissants.  The breakfast buffet had what was required, but nothing was presented with any style, and nor did the fruit look very fresh.  Surprisingly, the oranges were served in quarters with the skin, last seen at hockey matches at school!  Our waiter was a temperamental character.  He clearly was having a bad day, and muttered loudly after he had brought us the menus. I placed an order of egg and toast, but it took forever to come.  When I saw the waiter standing outside, catching a breath of fresh air, I asked him about my order.  He seemed to not know about it at all, even though I placed it with him, and him having written it down on a little pad. The toasted whole-wheat bread was delicious, and Lee told me that she buys the seed-covered bread at Pick ‘n Pay in Ceres.   Commendable is the free wireless internet, and that is about all that I can praise about Man’Lee’s.  Man’Lee’s is closed on Tuesdays, so it is uncertain how they handle breakfasts for the Lodge’s guests on this day.

Alicea trusted us to do the payment after breakfast, and seemed defensive when I raised the poor quality breakfast and service with her, saying that Man’Lee’s is independent of Manley’s Wine Lodge.  As the breakfast is part of the accommodation package, I advised her to pass on the feedback to Lee, as the bad service experienced at Man’Lee’s affects the image of the Lodge.  This must have happened, as I received the following apology from Lee the following day: ” Good Day, As a guest of ManLee’s Country Kitchen this morning, I wish to apologise for the behaviour of my staff member that seemed to upset you with his attitude. I must point out that I pride myself in having a professional approach to all my customers and am rather upset that he was not up to my usual high standard of service. I would like to extend an invitation to you and your son, when you are next in the Tulbagh area to enjoy and meal with impeccable service, courtesy of ManLee’s Country Kitchen. With kind Regards, Lee Roberts-Walsh, Chef/Proprietor, Man’lee’s Country Kitchen”.

The marketing is overstated, in my opinion, with the brochure promising ‘The ultimate wine lodge’, ‘a venue created in the French provincial style’, ‘relax with specially selected wines from around the world’, ‘delicious country cuisine’, ‘Manley is truly a place of luxury …’, and refers to a ‘Boutique Hotel’.  It is a good 4-star, good value accommodation establishment, but is lacking in not offering wireless internet in the bedrooms, in its un-modern bathrooms, and the poor breakfast quality and service at Man’Lee’s Country Kitchen. 

Manley’s Wine Lodge, Main Winterhoek Road, Tulbagh.  Tel (023) 230-0582.  www.manleywinelodge.co.za  (Interestingly, the Lodge website is also that for Manley’s wines, a wine marketing weakness).  Man’Lee’s Country Kitchen, Tel (023) 230-1807.

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

I am very fond of Rijk’s Shiraz, having drunk it for the first time just after maze at the One&Only Cape Town  opened two years ago.  When I saw the name of Rijk’s Country House as the only five-star accommodation option for a wedding weekend in Tulbagh, I booked, given my positive association with the wine.  But I should have known that a five-star “Boutique Hotel”, charging R 3000 per room per night in Tulbagh, was too good to be true, even though I was offered a hospitality industry rate reduction of 50%.   The Hotel is not five star, in my evaluation, and tries too hard to please, and thereby fails.  It has a very kitsch taste in some aspects.

The reservation ran relatively smoothly with Rijk’s directly, but I did not receive a confirmation of my booking after transferring the 50 % deposit, and no response to my e-mail request for the confirmation.  I therefore called Rijk’s, but only saw the number of a central reservations line, being that of African Pride Hotels, the luxury arm of Protea Hotels, who do the marketing of and bookings for Rijk’s.  The African Pride Hotels link to Rijk’s gave me confidence in its calibre.  I was put through to the sales department, and spoke to an unfriendly ‘machine’, who was speaking too fast, and he must have got annoyed when I told him that I could not understand him, and requested that he slow down.  He responded by putting down the phone. I then found the Tulbagh number of Rijk’s lower down on the website, and called them directly.  Here too the telephonic communication was a struggle, until I was put through to Andretti, who did confirm telephonically that all was in order, and he did so by e-mail as well.

Louisa Colquhoun, the General Manager of the 15-bedroom Rijk’s Country House, called a few days before our arrival, and apologised for the problems with the interaction with African Pride Hotels, and requested more details about the person I had spoken to there.  She told me that she had been sent a link to this blog by her boss, and that her boss is a regular reader. 

Our journey was beset with delays, and we only arrived at 8.30 pm on Friday.  We had to call en route, to find the best way to drive to Tulbagh from Franschhoek, not having been sent any directions.  Here too we had communication problems, in getting clear guidelines as to how to drive to Tulbagh from Wellington.  There is no signage in Tulbagh to direct one to the town centre, or to Rijk’s  from there, so we had to call again.  When we arrived, Louisa came out to the car, to greet us, and walked us inside. Two staff members almost ‘sang’ a welcome to ‘Chris and Alex’, even before we were introduced to them, and we were ‘Chris and Alexed’ by all staff throughout our stay, a little too familiar, I felt, quite a contrast to the ‘Ms von Ulmenstein’ treatment experienced at the 5-star Taj Hotel recently.  One of the staff had a tray of welcome Rijk’s Shiraz 2004 for us, very generous in its pouring.  The other tray had towel cloths for us to use, but we did not have enough hands to take the glass and the cloth plus what we were holding already, so we could not partake of this service.  Louisa showed us the lounge, the Polo Wine Bar, where they do winetastings too, and the Que Sera dining room, where they serve breakfasts and dinner, and we stayed to have dinner immediately, without first seeing the room.  Louisa gave me the Guest Registration Form to complete, and most of its clauses would not pass the new Consumer Protection Act  with its ‘legalese’, and the waivers and indemnities.

Dinner at the 32-seater Que Sera was a hit and miss affair, mainly because we were left with a junior waitress Chantel, who was generally unknowledgeable.  We were the only guests dining.  I asked Chantel who the chef was, and she said her name is Joan.  She knew nothing more about her, other than that she had worked at Rijk’s for 21 years.  I did not realise that it had been open for so long.  She said the owners of the Rijk’s Country House are Stuart and Mason Cranswick, who lease the buildings from Neville Dorrington, the owner of the Rijk’s wine farm and Private Cellar. The staff wear a turquoise shirt and black pants and black apron. Chantel said that she has been at Rijk’s for three years already, and worked at Paddagang restaurant previously.  The lighting was very low, until we asked for it to be turned up a little.  The room walls are bare, except for two pictures over the fireplace, but did not seem to be original works of art.  The white table cloth had a runner over it, and the beige chairs were comfortable.  A vase with a carnation and a candle were on the table.  Eetrite cutlery was modern in design and functional.  A wooden board arrived with a tasty seed-topped mini-bread, olive tapenade, olive oil and balsamic vinegar.  When my son asked if the tapenade contains anchovies, the waitress confirmed this, so she found us some anchovy-less tapenade.  The menu is in a brown plastic cover, and refers to “Rijk’s Boutique Hotel”, showing some confusion as to its identity and positioning.  Each page of the menu is dominated by the blown-up Rijk’s  Country House logo, over which the menu items are printed, making it hard to read them all, especially in the low light.  My heart sank when I saw that three of the starters were served with sweet chilli sauce. 

We were warned that the Beef Wellington (served with a choice of starches, my mash topped with fresh coriander) would take 20 minutes to make, which we said was fine, given that I had ordered a nicely presented Avocado Ritz starter.  I enjoyed both dishes, except that the Beef Wellington (R120) only contained mushrooms and no chicken liver paté.  The fillet was perfectly cooked medium rare, as requested. My son was not happy with the Wild Mushroom and Thyme Risotto (R80), being completely overcooked, too salty, not containing any identifiable thyme, and tasting of a spice which made it inedible.  We sent it back, but were still charged for it, until I asked Chantel to take it off the bill, which she did.  Starter options range from R37 for calamari steak strips. Tempura prawns, peri peri chicken livers, gazpacho and a soup of the day are some other starter options. Main course prices start at R80 for the risotto, and Pan-fried Citrus Salmon Trout costs R155, expensive for Tulbagh, I felt.  Steak is served three ways, and costs R100 – R140, and one can order a 150g or 200g portion.    The menu states that one can order a salad or seasonal vegetables as part of the main course, but this option was not presented to us, and I did not see it on the menu when we were ordering.  We did not order any desserts, costing about R30, but could have had desserts from a trolley, a cheese platter (R66), fruit salad or sorbet. When I ordered a cappuccino, it took a good half an hour to get one.   The very noisy industrial-looking coffee machine is in the dining room, so we could observe the process.  It took three attempts to get a cappuccino served in a cup, and not a latte in a glass, despite our clear request to Chantel.   We were told that the coffee comes from ‘Beans for Africa’ and was called ‘Peru Organic’.  Just after the starter was served, Louisa came to check on us, and we did not see her again during the dinner, and she did not ask us later for feedback about the dinner.

The wine list also has a brown plastic cover, and no vintages are indicated.  House wines by the glass cost R28 for an unspecified white and R31 for a red wine.   Organic white and Rosé wine by the glass can be ordered at R22, but the origin of it is not identified.  Moet et Chandon costs R750, Billecart Brut R690, and Billecart Salmon Rosé R1088. Cap “Classic” sparkling wines include Krone Borealis Brut, at R120, and the Nicolas Charles Krone Marque 1 is the most expensive at R420. The winelist offers a Rijk’s wine in each variety, and is not always the cheapest one offered – in fact it was the most expensive option in most cases.  There is a heavy 50 % mark-up on the Rijk’s’ wines relative to the next-door cellar prices, the Shiraz costing R205.  A page in the winelist provided prices of wines one could buy from the Rijk’s Gift Shop, at R128 for the Rijk’s Shiraz, and even the three champagnes on the winelist can be bought at about 50 % less!

The welcome letter from Louisa introduced Tulbagh, described Rijk’s Country House as “country living at its best”, and stated that “the hotel makes use of the farms water supply and is being treated”, which I did not read on arrival, and the bottled water drinking recommendation was not explained to us verbally.  I was impressed that the letter was personalised, in referring to the wedding we were attending.  Surprising too was the invitation to enjoy a winetasting in the Rijk’s Polo Wine Bar in the Rijk’s Country House, rather than in the Rijk’s Private Cellar  tasting room.

The rooms are actually cottages away from the core reception building, so we had to drive to the cottage that we were allocated.  It is an open plan lounge and bedroom, with a large bathroom, and a separate loo.   My heart sank as soon as I saw the rug, a cheap floor decoration, and not a Persian carpet, which would have been befitting of a five star room.  Also, the windows have cheap plastic blinds with a net curtain, shouting ‘cheap and nasty’.  The end result of such ‘curtaining’ is that it let in the light at 6h00, not exactly what one wants on a precious weekend away.  The beds were requested to be twin, but the beds had been separated, so each of us had to sleep on a  precarious single bed, something I have not done in more than 30 years (in our guest houses we keep the beds together, but use single bed linen to make up the beds).  There was a nice selection of magazines, but I was surprised to find a ‘Franschhoek Style’ amongst them, marketing Franschhoek, competition to Tulbagh, especially when it comes to weddings!  Worst of all about the cottage was a sickly sweet smell in the room, probably coming from a heavy dose of Charlotte Rhys room spray that had been sprayed at turn-down, prior to our arrival!  I had to open all the windows to get the smell out of the room, and almost froze to death, not being able to sleep as a result. Spread out on the bed was a dressing gown, which may be the highlight of other visitors’ stay, but certainly is not a requirement, in my book.  On top of this was presented the turn-down ‘treat’, the most bizarre and kitschy I have ever experienced – a pink wrapped mini ‘Christmas cracker’, with silver ribbon, containing … a pink and a white marshmallow!  There is a Belgian chocolatier (Moniki) in Tulbagh, and it would have been more fitting to use their products.  I got up to write when I could not sleep for most of the night, and heard the loud staff arrival just after 6h00.   The crowning glory was that there was no water coming out of the taps the next morning, something Louisa had mentioned the night before could be a possibility.  Whilst we had bottled water for brushing our teeth, we could not have a shower or bath in the musty smelling bathroom – to open its window one has to step into the bath to get to the latch!  Water clearly is a problem at Rijk’s, as a letter from Louisa, which must have been in the room, but which I only read on our return, explained about “water shortages and other difficulties”, urging us to use the bottled water supplied for drinking and in the kettle.

When we came for breakfast, Louisa came to apologise for the water situation.  She also said that she felt that Rijk’s could not meet our requirements, and offered to refund our deposit payment. I told her that we had already booked alternative accommodation for the second night.  Whilst the water situation was inconvenient, but out of her control, I suggested to Louisa that she waive the restaurant bill of the night before as a make-good, which she accepted.  However, she wrote the following day: I spoke with my Shareholders on your departure and relayed the details of your stay.  I explained that you had declined a full refund but requested the dinner be complimentary.  They requested I get in touch with you and request your bank details as they would like to ensure the return of your deposit.  I would be grateful if you would allow us to facilitate this.  Once again we apologise that your stay did not meet your expectations and look forward to hearing from you.” 

The Breakfast was served outside on the vine-covered Iceberg Terrace, with a lovely view onto iceberg roses, the vineyards, and the Wintershoek mountains.  The colour scheme for the table runners and outdoor chair cushions is grass green and turquoise, quite ‘loud’.  The vase of fresh roses on each table was a nice touch. No breakfast buffet was laid out, but a collection of breakfast items was brought on a tray and put onto a stand next to our table, consisting of two yoghurt flavours, two cereals, a cold meat and cheese platter, fresh fruit served on a chipped plate, and a basket of muffins, scones and croissants.  I was served a perfectly made cappuccino, but was initially told that it was not possible to make one due to the water problem.  I suggested to Chantel that she use some bottled water.  As we were the only guests having breakfast, it was surprising that the service was so slow.  Chantel waited until we had finished our cereals before she asked for the egg order, and this took a good 20 minutes to be brought to the table, the eggs arriving quite some time before the toast, which I had to remind Chantel about.  The orange juice was not freshly squeezed, and came out of a bottle.   The estate handyman came to our table to also apologise for the burst water pipe, and explained that they were working on it.  The music at Rijk’s made one very nostalgic, and included ‘House of the Rising Sun’ and a ‘Whiter Shade of Pale’.   As happened  at dinner, Louisa was barely present at breakfast, and did not check on how we enjoyed it, and if there were any problems.  Understandably, she was stressed about the water situation. Her deputy did not come to our table during our breakfast.

So what can I praise: the free easy wireless (but slow) internet connection, even reaching to the cottage.  The lovely roses.  The generosity of the welcome drink.  Louisa’s apologies for things going wrong.  The good breakfast scones.  The setting and the view.  However, so many other aspects appeared amateurish and the staff poorly managed, that they spoilt the enjoyment of our stay.

Rijk’s Country House, Tulbagh.  Tel (023) 230-1006. www.rijkscountryhouse.co.za (The website refers to ‘Fine Dining’, but there is no menu nor winelist.  The Image Gallery does not contain a single food photograph.  The breakfast description includes reference to a daily newspaper, but we did not see one).

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

I had not been to Reuben’s Deli in Franschhoek in years, and I was told that it was closed for some time, but had re-opened in December.  I popped in to the newly named Reuben’s to go Deli on the very busy Monday public holiday, and could not believe how inexpensive the prices were, offering exceptional value, and allowing those that did not book for Reuben’s timeously to at least have a taste of what is served at the main Reuben’s restaurant. 

The interior has been upgraded, and a modern silver chandelier has central focus.   The shelves are covered with Reuben’s branded jams and preserves made by Reuben’s mother-in-law, Willowcreek olive oils, Rozendal lavender vinegar, mustard, chutney, risotto in packets, tins of Italian tomato products, lemon syrup in bottles, and colourful Easter eggs.  A refrigerated counter contains cured mozzarella, farm butter, take-away Dalewood Fromage cheese boards, and pre-packaged charcuterie (including coppa, chorizo, prosciutto) from an unmarked supplier in Cape Town, at unbelievably low prices – I bought a pack of coppa for R 15.  Bread, muffins, cupcakes, bottled capers, hummus, lemon meringue slices and chocolate tarts are also for sale.

I ordered a Rotisserie petit chicken (R52), and with it a seasonal green salad (R15).  I ran out of time to eat the chicken, as it took quite some time to serve it.   I had the salad, which included cucumber, green beans, and tomato, which must have been sprinkled with coarse salt, making it extremely salty.  The home-made dressing was good though, as was the chicken, which I took back to Cape Town, to have later that evening.  Other lunch options are home-made chicken pies, quiche, ‘pulled pork bun’, a local cheese platter served with preserves, a charcuterie platter, and a meze selection, none of these costing more than R55.

Not wanting to miss out on a dessert, and seeing another customer have the Pavlova, I had to have one too.  It was a decent sized portion and deli-cious, at the unbelievable price of R15.   It was topped with a mix of blueberries, strawberries, pomegranate pips and raspberries, and the surprise decoration was a slice of dragon fruit, which I had read about very recently on Twitter.   It has some resemblance to kiwi fruit when sliced, but has pinkish colouring on the outside, and the inside is white with pips.  It tasted rather bland, but it did give the Pavlova a special touch.  The Manager Martell Smith explained that owner and chef Reuben Riffel  had bought the dragon fruit for a shoot, and that the leftovers were used for the Pavlova – in other words, I should not expect it as a regular part of the dish.  Other dessert choices are chocolate tart, baked cheesecake, lemon tart and cupcakes, none costing more than R20.

Breakfast is served all day, and includes a health breakfast, scones with jam and cream, muffins or croissants with cheese and jam, and Danishes, none of these items costing more than R18.  Toasted ‘sarmies’ are also available, on a choice of ciabatta, wholewheat bread or rye, at R20 – R32,  and include toppings such as salmon, chicken, camembert and fig jam, and Caprese style.

Martell is the bubbly manager, and previously was in the kitchen at the Mount Nelson and Vineyard Hotels, she told me, after she graduated from the International Hotel School.  Jessica is one of my favourite Reuben’s waitresses, and she was serving the Deli customers, always friendly, always with a smile.   The Deli draws from the main Reuben’s kitchen for the food and its bar for the coffees.   The cappuccino (R17) was a lovely foamy one, and served in a large cup.   The seating is in an undercover alleyway, but also in an open section outside the bar, closer to the street.   The covered section has a vine trellis growing over it, and is next to a water feature, containing some has-been bridal bouquets, it seems.  A vase with a chinchincherie stem decorated the plastic table cloth-covered table.  Cutlery was brought to the table rolled in a paper serviette. 

Reuben’s offers complimentary wireless internet, and the Reuben’s to go Deli offers a delivery service to businesses on the main road, a first for Franschhoek. One can pop in for take-aways as well, without the sit-down service.  Although the menu is completely different to the standard Reuben’s restaurant one, Reuben’s to go Deli is a most affordable first taste of Reuben’s, and what it stands for.  It offers the most unbelievably good value, good quality food.

Reuben’s to go Deli, Reuben’s, 19 Huguenot Road, Franschhoek.  Tel (021) 876-3772.   www.reubens.co.za  (The Reuben’s to go Deli is not mentioned on the Reuben’s website at all!).   Monday – Sunday, “early” – 16h00.

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

The Sweet Service Award goes to Café Benedict in Franschhoek. Last week the internet did not work at our guest house, and therefore I went to the restaurant to download e-mails, as they offer a free wireless internet service.   I arrived just as chef and manager Llewellyn Lambert locked the doors, an hour earlier than usual, as the alarm at his house had gone off.  He suggested that I sit outside the new Pick ‘n Pay, and pick up the restaurant’s wireless signal there, and gave me the security password.   It did not work from there, and therefore I stood outside a neighbouring shop to pick up the signal.  Ten minutes later he arrived back, opened his doors, put out a table and opened an umbrella, and made me a cappuccino, to ensure that I could do my e-mails, thereby demonstrating his commendable customer-orientation, putting my need ahead of his own.

The Sour Service Award  goes to The Village Beanery in the Constantia Village shopping centre.   I ordered a foamy cappuccino and a slice of apple tart, both of which were disappointing.  I could not drink the cappuccino, it being scalding hot, as if microwaved.  By the time I had finished the tart, the coffee still was too hot to drink.   I called the waitress, told her that I could not wait any longer for the coffee to be drinkable, and that I wanted her to only charge me for the tart.  She sent another waitress, who in turn sent the owner to my table.  Mr Zervas, the owner, became abusive and threatened to have me arrested by the centre security if I did not pay for the cappuccino – I had only had two sips of it, due to its heat.  He then went from table to table in his restaurant, disparaging me, because I had not paid for the undrinkable coffee.   I lodged a complaint with the centre information counter, and was then called by the centre manager.  She promised that Mr Zervas’ wife would call me to apologise, but I have not heard from her in three weeks.

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 info@whalecottage.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.

I have had my moments with Giorgio Nava, but must salute his bravery in zealously opening restaurants in Cape Town, in addition to the two established restaurants 95 Keerom Street and Carne.   Last month he opened Down South on Long Street and the Mozzarella Bar on Kloof Street, and on Saturday Café Milano opened, higher up on Kloof Street.  The Mozzarella Bar is run by charming Italians, and all its dishes, except the bakery items and desserts, contain a soft creamy mozzarella, offering good value for money.

Co-owner and interior designer, and friend of Nava, Matteo Amatruda, explained that Nava is trying to educate Capetonians about true Italian cuisine, and each of his restaurants, with the exception of Down South, focuses on a specific Italian aspect.  Café Milano, for example, will focus on baking, and bakes the bread and makes the croissants for the Mozzarella Bar. Nava runs between all his properties, we were told, and we saw this, as he popped in as we were about to leave, having been there earlier in the morning already.

The manager Simone explained that special equipment was brought out from Italy (more…)

I have mixed feelings about some Franschhoek restaurants, but I have no hesitation in recommending the newly opened Café Benedict, which opened a few days ago in the new Franschhoek Centre on the main road.  The highlight was the friendly and refreshing chef and manager Llewellyn Lambert, and the excellent value for money offered.

Lambert has only been in Franschhoek for two weeks, having been handpicked by Robert Maingard, the developer of the Franschhoek Centre and owner of Café Benedict.  Lambert previously worked at Quarters in Durban, and brings a refreshing approach to pricing and services offered – the slices of cake cost R15, for example, an unbelievable price.  He stated that he will be charging reasonable Durban prices!   Lambert intends offering his clients a bottomless cup of coffee, and wireless internet will be set up soon, a free service for his clients.   I loved his view on customers, and his role being that of a “tour guide taking you on a food tour”.   Long-term customer relationship building is Lambert’s policy.   As I sat down, he came to say hello, and brought a selection of magazines to the table. 

The restaurant is spacious, with high-gloss black-and-white floor tiles, and attractive white tables and chairs set up inside and outside.   Cutlery is elegant, with paper serviettes offered. 

I ordered a foamy cappuccino (R18), and got more than I expected, it being made with LavAzza coffee, served with a finger biscuit, and perfectly made.   I had a Duck Pancake for lunch, a crispy Peking duck styled pancake containing Asian greens, Asian style pickled carrots, mange-tout, and served with a cranberry jus (R55). 

Breakfast is served all day, and includes Chef’s Eggs Benedict (R30); omelette – R15 for the basic omelette, and R20 extra for added smoked salmon, parma ham or bacon, and R15 extra for vegetarian fillings; “Get up & go breakfast” (a single fried egg, bacon and toast), at R25; full English breakfast (R55); and a health breakfast (R30).   “Teatime treats” include savoury muffins and cakes of the day (when I was there they offered a choice of chocolate and almond torte, a blueberry cheese cake, and lemon meringue).  Desserts cost around R40, and include pecan pie, crème brûlèe and chocolate brownies.  Salads cost between R45 (marinated chickpea salad) and R60 for a seafood salad with prawns, calamari and fennel; a beef burger costs R60; pesto penne with chicken costs R70; ciabatta with chicken R55; and bruschetta with roasted vegetables R45.  All cakes, muffins and other treats as well as the bread used in the restaurant are made by Llewellyn and his staff, as is the ice cream.

A wineshop carrying 75 wine varieties will open next door to Café Benedict, and patrons of the restaurant will be able to buy a bottle of wine next door, and then drink it at the restaurant, until it receives its liquor licence next year. The winelist that Lambert has selected is proudly-Franschhoek, and most wines will cost under R150 per bottle.  The housewine will be by Dieu Donné, the Franschhoek wine estate owned by Mr Maingard. 

I felt warmly received by a manager I had not previously met, was impressed by his attitude to customer care, and look forward to my next visit to Café Benedict when next I am in Franschhoek.

Café Benedict, Franschhoek Centre, 23 Huguenot Street, Franschhoek. Tel 082 067 4538.  Website under construction.   Monday – Sunday, 8h00 – 18h00.

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

&Union Beer Salon and Charcuterie is a very trendy pub that is one of the favourite haunts of bloggers Dax of Relax-with-Dax, The Foodie and JamieWho, and they give its beer brands regular coverage via Twitter,  so much so that I had to try it out – the first time about a month ago – and then I went back for the Brazil versus Portugal match last week. 

To review &Union one needs to know that the owners were the founder owners of Vida e Caffe (Brad Armitage and Rui Esteves), who broke away to create &Union.  &Union does not give one a Vida franchise feel at all – exactly the opposite is true, and it is commendable that the owners could start and maintain a business so radically different to what they did before.  Also, untypically for Vida e Caffe, &Union has no visible exterior branding on Bree Street, but those that love the brand and share the passion, know where it is!

&Union is not a traditional pub – one sits outside on wooden tables and benches in summer, and for the World Cup a Moroccan style tent has been erected to cover all Cape Town winter weather options, with heaters if it gets cold.  The tent has three strips of material on it, which are linked to a painting near the entrance, all related to the Puma Africa Unity Kit.   It would be lost to most present, unless they had been invited to the launch of the new Puma beer a few days before.

We arrived just before the match starting time, and there was only a little bench available to sit on, a little removed from all the other benches, and without a table.  I was impressed with Simon Wibberley, the Operations Manager, who seemed to know everyone coming into &Union, hugging and kissing (the ladies at least), and the guys all seemed to be friends.   Simon stood near the entrance, and kept an eye on things continuously – no sitting back and having a beer and watch the soccer for him.   It became so full that he eventually locked the gate, yet it did not feel crowded.  The only problem was a lack of seating for everyone.

The beer list is an unusual brown A3 recycled sheet which shows its seven beers and tells the &Union story.  The owners wanted to develop beer brands that are authentic, truthful and honest, and that stand for quality, heritage, tradition and taste.  This led them to find “some of Europe’s oldest family-run breweries in search of artisan-produced beers that we are not only proud to produce for our customers but love to drink ourselves.  We don’t believe we can single-handedly change the world of beer as it exists but with a little raw passion, blind optimism and reckless resolve, we can perhaps make a difference”, the beer list says.

This mission for &Union has led to the development of “luxury beers, handcrafted by our artisans from the finest natural ingredients.  Our pils and amber ale are brewed using only 100% barley malt, yeast, hops, and water”.  The beer is brewed for up to 8 weeks.  The Pils and Amber are unpasteurised, the beer list says, to allow a “fuller, richer taste”.   The passion comes from “Eating. Drinking. Living. That’s what we love. Pairing real beer with real food…”.  This passion is lived in a small selection of food options, the seven beer choices, and, surprisingly, wines.

The beer list has a prominent packshot of each beer sold, and as an infrequent beer drinker and having been ignorant about the brand, the seven beer names meant nothing to me at all.  The beer list is there to help, with better-than-wine descriptions of each:

*   Unity Lager was developed for Puma’s “African Unity Kit” football campaign.  It is “medium-bodied”, “silky smooth”, “malty”, “hints of apple and honey”, and has a “bittersweet floral finish”.  It costs R40 for 500ml

*   Brewers &Union Unfiltered Lager is “unfiltered, unpasteurized”, “bursting with flavour”.  Cost is R 40 for 500ml

*   Steph Weiss is a wheat beer, “delicate, smooth and creamy”, “aromas of vanilla and clove”. Cost is R 40 for 500ml

*   Berne Unfiltered Amber is German-style, “buttery”, “toasty, bready malts”, “hints of caramel and toffee”.  It costs R 40 for 500ml

*   Brewers &Union Dark Lager is “beautifully hopped”, “dark roasted malt flavor” (sic). Cost is R 40 for 500 ml

*   Touro Tripel Blond has a “creamy palate”, “fruity spicy malt flavour” It costs R 125 for 750ml

*   Touro Tripel Amber has a “honeyed-amber malt aroma”, “hints of vanilla and caramel”.  Cost is R 125 for 750ml

The menu is short and sweet: eight food options- a biltong bowl (tasted a bit vinegary) at R25; pate – made from charcuterie off-cuts and a bit too coarse for my taste – at R35;  grilled weisswurst with mustard was excellent – at R60;  Prego rolls cost R 60, available in beef and pork; the Charcuterie Board costs R65, and consists of coppa, parma ham and felino sausage; the “grilled juicy saucisson” board  – a North African sausage made with 16 spices – costs R60;   a 3-cheese board costs R65; and the salmon carpaccio board R75.  Three “sweets” are offered, almond croissants (R15), Italian chocolate liqueur (made by Massimo from Hout Bay Pizza Club) at R20, and an espresso chocolate at R25.  &Union also serves organic coffee.  One can also have an early breakfast at &Union.

Two white and two red wines are served by the glass: Haut Espoir Sauvignon Blanc (R35) and Tamboerskloof Viognier (R40), and Landskroon and Boer & Brit ‘The General’ red blends, both costing R 40.  Ten wines by the bottle start at R 130 for the Haut Espoir, and The Hedonist is the most expensive at R 210.  I loved the name of the sparkling wine brand – Suikerbossie ‘Ek wil jou he’, made in Kimberley, a surprise wine region.

&Union is a refreshingly (pardon the pun) different ‘beer salon”.  It cares about beer, food and its clients.   It knows how to build relationships with its customers.   It is not pushy nor hard-sell, maybe a little too laid back on the service, but regulars go inside and order what they want, not waiting to be served.  The soccer did not have much “gees”, despite there being so many soccer fans.   It is trendy, and no doubt will grow into an eatery and beer salon that will set new standards in responsible eating and drinking in Cape Town.   The only dissonance for me is that wines are served (with some unfortunate typos in the wine list), given its name and beer focus.   The challenge for the owners will be to keep it small and personal, the opposite to what they achieved with Vida e Caffe.

&Union Beer Salon and Chacuterie, 110 Bree Street. Tel 021 422-2770. www.brewersandunion.com. Twitter @andUnion. Blog: www.andunion.blogspot.com  Free wireless internet.  

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