From being a restaurant that mainly served dinners, as well as Sunday Lunch, the latest Level 3 Adjusted regulations have created an opportunity for Quentin at Oakhurst in Hout Bay to open its restaurant for Breakfast, and for Lunch and Early Dinner.
Owner and Executuve Chef Quentin Spickernell has curated two menus, each dish costing under R100. He has also moved the seating outside the restaurant, setting up tables and chairs under a lovely shady oak tree, and under umbrellas on the terrace.
I first experienced Quentin at Oakhurst last year, enjoying a Dinner with friends, and 
subsequently a Sunday Family Lunch, finding the portions served generous in size, the prices to be very reasonable, and the hands-on service and friendly interaction with its Chef Quentin to be commendable. Chef Quentin is not only a talented chef but he is an eclectic interior designer too, having created a Boer & Brit decor theme inside his restaurant, offset by beautiful chandeliers. His wife Melanie stands by his side, helps bring out the food, does the Marketing, and chats to diners too.
Having read about the new weekday Lunch opening and new menu, I visited Quentin at Oakhurst last week. Manager David and waitress Rosa looked after me, and I kept Lunch light, with my order of a Caprese Salad (R80), and a dessert of Lindt chocolate ganache 
Mousse cake with hazelnut and burnt orange rind ice cream (R72), the latter being a superb dish.
On Saturday I returned as a guest of Chef Quentin, to try their new Breakfast. Melanie joined me initially, and we chatted about Instagram, to which she is 
relatively new. I ordered the recommended Smoked Salmon Eggs Benedict served on two halves of an English muffin, beautifully presented, and very filling (R82). Interestingly, the Eggs Benedict was served with a Béarnaise sauce, which is made with egg yolks, butter, white wine vinegar, shallots, and tarragon. One has the choice of having the Eggs Benedict with Sautéed greens or Beef Fillet. I had an O’ways Earl Grey 
looseleaf tea (R28), and also tried an Apple, celery and cucumber juice (R38).
Other Breakfast dishes offered are a three-egg omelet (R69 and R89 options), Grilled bacon and fried eggs (R38/R42), Sautéed Duck Liver with potatoes in a wild mushroom sauce 0n brioche toast (R82), Flapjacks (R69), Fruit and granola (R62), whole-wheat toast with toppings (R38 – R55), and a selection of sweet treats, 
including the mousse cake (R39 – R72).
I looked at the Lunch and Early Dinner Menu, and found a good selection of Starters, Mains, and Dishes, at very reasonable prices, no dish costing over R100. Melanie sent me some of her photographs of these dishes. Starter options are the well-known snoek pate with toast and pickles (R47), and Springbok 
carpaccio (R99). Eleven Mains options include Roasted vegetables with a tomato and rocket salsa (R79), the Caprese Salad (R89), Mozambiquean Piri-piri baby squid (R99), Mussels in white wine and cream (R88), and Grilled Hake (R95). Desserts include the Chocolate mousse cake, a pear and almond tart (R69), scones (R39), and a selection of home-made ice creams at R37 per scoop.
The Covid compliance is impeccable, with the temperature taken, hands sanitised, and a detailed registration form to be completed. All staff wear masks. Tables are well distanced, even those outside.
Chef Quentin has decided to continue with these menus and operating times, even after the operating hours normalise again. This value-for-money restaurant with friendly personal service and excellent food is highly recommended.
Quentin at Oakhurst, 3 Dorman Way, Hout Bay, Cape Town. Tel 021 790-4888. www.oakhurstbarn.com Instagram: @melaniedavidow Tuesday – Saturday 9h00 – 19h00, Sunday 9h00 – 15h00.
Chris von Ulmenstein, WhaleTales Blog: www.chrisvonulmenstein.com/blog Tel +27 082 55 11 323 Twitter:@Ulmenstein Facebook: Chris von Ulmenstein, My Cape Town Guide/Mein Kapstadt Guide Instagram: @Chrissy_Ulmenstein @MyCapeTownGuide
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