Tag Archives: chef’s menu

Hot Restaurant winter 2011 specials in Cape Town & Winelands

We are delighted that many restaurants in Cape Town and the Winelands have seen the benefit of offering specials, and have done so since last winter, many running through summer too.   The winter specials for Cape Town and Winelands restaurants follow below, and will be updated continuously:

*   Pure at Hout Bay Manor: 3-course dinner for R195, includes 2 glasses of Groote Post wine, 10 May – end June. Closed July.  Tel (021) 790-0116.

*   Pepenero in Mouille Point : sirloin and chips R79, seafood platter R 129, 1 kg prawn platter R99, oysters R9 each, sushi platter R109.  Half price sushi all day.  From 9 May. Tel (021) 439-9027

*   Sinn’s Restaurant at Wembley Square:  lunch (6 options) at R50.  3-course dinner with glass of wine R150.  Sunday Buffet – 2 courses plus coffee R120, 3 courses plus coffee R150.  Winter. Tel (021) 465-0967

*   Theo’s on Beach Road, Mouille Point: oysters R6 each, 1 kg prawns R99, line fish R79, for lunch and dinner.  300 gram sirloin steak, spatchcock chicken peri peri, 500 gram spare ribs all R79 for lunch only.  Full sushi platter R99, half platter R50. Winter. Tel (021) 439-3494.

*   Sevruga in the V&A Waterfront: half price sushi Monday – Saturday 12 – 6 pm; 25 % off sushi Sunday 12 – 2pm, 50 % off Sunday 2 – 6 pm, 3-course menu R160, daily, lunch and dinner; 2-course lunch R120. 3-course lunch and dinner R160. End September. Tel (021) 421-5134

*   Myoga at Vineyard Hotel, Newlands: 7 course dinner, with 5 choices per course, for R195, Mondays – Saturdays, throughout winter. Tel (021) 657-4545

*   Beluga, The Foundry, Green Point: 1 kg Prawns R99; 50 % off sushi and cocktails all day Sunday, and from 12h00 – 19h00 weekdays. 2-course lunch R120; 3-course lunch and dinner R160.  End September. Tel (021) 418-2948.

*   221 Waterfront:  3-course meal at R135 on Wednesdays.  Dine & Cruise package: 1,5 hour cruise, 2 glasses sparkling wine, 3-course meal R370; Lunch & Cruise package: 1 hour cruise and meal R210.  Winter. Tel (021) 418-3633

*  The Lookout Deck, Hout Bay:  Seafood Platter with line fish, mussels, calamari and prawns R65. Until 31 August. Tel (021) 790-0900

*   La Mouette, Regent Road, Sea Point (photograph above): Tasting Menu (items change monthly) 6 courses R240 for 2 persons, Tuesday – Sunday dinner, Friday and Saturday lunch.  Winter. Tel (021) 433-0856

*   Bertha’s in Simonstown: 1 kg Queen prawns cost R99 each, Calamari, mussel, chips, BBQ chicken and wing platter R99, 600g ribs plus 500ml Windhoek draught R99. Winter. Tel (021) 786-2138

*   Aubergine:  2-course lunch R184,  3-course lunch R235.  2-course dinner R200, 3-course dinner R275.   Wednesdays – Fridays except public holidays. Winter.  Tel (021) 465-4909

*   Ferryman’s Tavern, V&A Waterfront: Combo-specials R100 (linefish + calamari), R85 (sirloin + calamari), R99 (pork rib + chicken wings), Mussel hotpot R75.  Winter. Sunday Hot Pot Buffet Eat as much as you like R120, Sundays, until end August.  Tel (021) 419-7748

*   Hildebrand: 2 courses R99, 3 courses R130 if eat before 19h00;  Winter. Tel (021) 425-3385

*   Leaf Restaurant and Bar: 50 % off sushi all day, Dimsum 30 % off, Burgers R50 – R65.  Winter. Tel (021) 418-4500

*   Blowfish in Blouberg: Breakfast specials: egg and bacon sandwich R19, Three Cheese and Mushroom omelette R25, Smoked salmon and scrambled eggs R25; Lunch specials of Surf ‘n Turf, Rack of Ribs, Thai Chicken Curry, and Mussel and Chorizo Chowder at R49 Monday – Saturday 12h00 – 17h00; Dinner specials: seafood platter, slow roasted lamb shank, oxtail stew, and seafood curry R99, Monday – Saturday 17h00 onwards. Winter. Tel (021) 556-5464

*   Vanilla, Cape Quarter:  1/2 price sushi 12h00 – 18h00,  half-price cocktails 4 – 6 pm. Winter. Tel (021) 421-1391

*   Knife restaurant, Century City:  Bagel R35; Salad R45; Rib, meatball, chicken wing and chip platter R60, all specials include a beer/glass of wine/colddrink and coffee.  Lunch special, 12h00 – 15h00, Mondays – Fridays. Winter. Tel (021) 551-5000

*   Saul’s Sushi @ Vegas, Sea Point: 30 piece sushi platter R99 – Wednesdays and Thursdays; two for the price of one – Sundays.  Winter. Tel 087 151 4595

*    Bhandaris Indian Restaurant: Buffet R99 Wednesday dinner and Sunday lunch and dinner. 30 % off for pensioners on Tuesdays. Lowest value meal for free if buy bottle of wine or two drinks for a pre-booked table of up to 10, on Monday evenings; Lamb R79, Chicken R69, Fish R85 – Tuesday – Sundays.  Winter. Tel (021) 702-2975/Tel (021) 782-1525.

*    Zorba’s, Lagoon Beach Hotel, Lagoon Beach Drive, Milnerton: Seafood and meat platter for two plus two glasses of Hartenberg wine R199  19 August – 19 September. Tel (021) 528-2093

*   Trees Restaurant, Townhouse Hotel, Cape Town:  Casserole or steak with starch of day and glass of wine R105.  Winter. Tel (021) 465-7050

*   Down South Food Bar, 267 Long Street: Rib & Prawn Platter including a side and sauces R75.  Winter. Tel (021) 422-1155.

*   Il Cappero, Barrack Street: Daily lunch main course special at R40.  Three month Winter Special Card, costs R 140 for 11 starters, 11 main courses and 11 desserts, at 50 % off the menu price.   Monday – Friday. May – July. Tel 461-3168

*   Cape Town Fish Market:  “All you can eat Breakfast Buffet” R 60, Saturdays, Sundays, and public holidays; Seafood lunch buffet R125, Sundays and public holidays.  Winter. Tel (021) 418-5977

*   Trinity, Bennett Street:  “All you can eat” Dim Sum R135. Two-for-price-of-one burgers Wednesdays. Pizza R50 until 7 pm daily.   Seafood platter R100  on Thursday.  “All you can eat” ribs Mondays R99.  Two for the price of one sushi and Dim Sum Monday – Saturday 12h00 – 20h00.  Pizza R50 Monday – Saturday 12h00 – 19h00. Winter. Tel (021) 418-0624

*   French Toast, Bree Street: Bruschetta tapas free  Monday – Saturdays, 5 – 7 pm.  All wines costing R 400 or less half price on Mondays.  2-course lunch consisting of soup and choice of two tapas plus glass of wine or cup of coffee R89, Monday – Friday 12h00 – 16h00.  Winter. Tel (021) 422-3839.

*   Cru Café Restaurant & Wine Bar, Cape Quarter: Scrambled egg and salmon breakfast for 2 plus bottomless cup of coffee R 78, Weekdays; 2 gourmet burgers with onion rings, French fries and Stella Artois beer R120 weekday lunch; Comfort food (Bobotie or Bredie) for two for R119, including 2 glasses of wine, Wednesday and Thursday evenings. T-bone steak (350g) for two at R150, Friday and Saturday evenings. Until September. Tel (021) 418-6334

*   Krugmann’s Grill, V&A Waterfront: 250 g rump or sirloin R45, 19 – 21 August; 250g rump and starch R59, daily.  Winter. Tel (021) 418-9393

*   The Square, Vineyard Hotel, Newlands:  ‘Tastes of 2011’ focuses on different theme every month, from April – September.  British menu change weekly,  2 courses R140 or 3 courses R170.  Dinner only, Monday – Sunday.  Tel ()21) 657-4500

*   Dunes, Hout Bay : Sunday buffet with smoked salmon, oysters and cooked breakfast R100. Current. Tel (021) 790-1876

*   Arnold’s on Kloof, 60 Kloof Street, Gardens: Jack Black stew (type of stew changes throughout winter) for two plus bottle of Altydgedacht R99.  Tel (021) 424-4344. Throughout winter.

*   Five Flies, One free main course for every main course ordered.  Until end August. Tel (021) 424-4442

*   Balducci’s, V&A Waterfront: Alfresco Lunch specials – soup and salad R89, fish R89, calamari R89, seafood platter for two R245, Steak Roll and chips R85, Steak and chips R99, Burgers R55 – R75, Glass of wine R27, bottle R99.  daily 12h00 – 16h00. Tel (021) 421-6002

*   Harbour House, Kalk Bay: 2-courses R140, 3-courses R160. Excludes Sundays.  September. Tel (021)  788-4133

*   Live Bait, Kalk Bay: Seafood platter R65. Sunday – Thursday evenings, and Monday – Friday lunch. September. Tel (021) 788-5755

*  Polana, Kalk Bay: Mozambique-style prawns, Algarve salad and chips. R50, Sunday – Thursday dinner and Saturday lunch. September. Tel (021) 788-7162

*   Massimo’s Pizza Club, Hout Bay: “Order any 2 adult take away (pizza, pasta salad)” to a minimum value of R100, and get an &Union beer, Darling Brew beer or a 500ml bottle of Bob’s Your Uncle wine for free, all day Wednesdays and Thursdays, Fridays until 17h00.  Lunch offer – Free glass of house wine or beer when ordering main course, Wednesday – Friday, 12h00 – 16h00. Until August Tel (021) 790-5648.

*   Codfather, Camps Bay:  half-price sushi 12h00 – 18h00, daily.  Winter. Tel (021) 438-0782

*   Caffe Milano, Kloof Street: Lunch specials – Rump on a baguette R70; Pizza with pomodoro sauce, mozzarella and basil, R 70.  Winter. Tuesday – Sunday. Tel (021)426-5566.

*   Black Marlin, Simonstown:  2-course meal R115, 3-course R140 includes glass of wine.  Until July. Tel (021) 786-1621

*   Savoy Cabbage:  2-course R175, 3-course R195 includes glass of wine .  Until end August. Tel (021) 424-2626.

*   Bayside Café: for every main course, get another lesser-priced main course.  Lunch Monday – Friday,  Sunday – Thursday.  Until October. Tel (021) 438-2650.

*   Mamma Mia Restaurant,  Steenberg:   2-courses R150, 3-courses R175.  Until August. Tel (021)  701-8585

*   Café Chameleon,  Plattekloof: lunch pizza minus 10%, until August. Tel (021) 911-1025.

*   Cape Town Fish Market, “All you can eat Breakfast Buffet” R60, Saturdays, Sundays and public holidays; Seafood buffet lunch R125, Sundays and public holidays. Winter. Tel (021) 554-5962.

*   Tobago Restaurant, Radisson Blu, Granger Bay: two main courses for price of one, Monday – Saturdays.  Until 30 September.  Tel (021) 441-3414

*   La Bruixa, Sea Point:  Seafood paella for two for R260, includes a salad.  Lunch 12h00 – 15h00.  Until June.  Tel (021) 434-8797

*   Sinatra’s, Pepper Club Hotel, Loop Street:  Glass of bubbly and 6 oysters for R 60.  Fridays from 16h00.  Until December.  Tel (021) 812-8826

*   Chai yo, Canal Walk: Buy two main meals and get lesser priced one free.  Winter. Monday – Sunday.   Tel (021) 555-0620.

*   La Boheme, Sea Point:   2-courses R95, 3-courses R115.  Throughout 2011. Tel (021) 434-8797.

*   Food Barn, Noordhoek:  3-courses with 2 glasses of Steenberg wine R165,  4-courses with 3 glasses of Steenberg wine R185,  5-courses with 4 glasses of Steenberg wine R215.  Lunch daily.  Wednesday – Saturday dinner, May – October. Tel (021) 789-1390

*   What’s On Eatery, Watson Str:  2 course dinner at R 99, includes a glass of wine. Breakfast weekdays R25.  Lunch R39, menu changes daily, on weekdays, R5 extra for glass of wine or milkshake, every 7th lunch is free with What’s On Loyalty Card. 11 May – October. Tel (021) 422-5652

*   Nobu, One&Only Cape Town, Cape Town:  5-course R299, May – August. Tel (021) 431-4511.

*   The Kove, Camps Bay: 2-courses R 120, 3-courses R150.  Rump steak R79, Fillet R99, Grilled Norwegian Salmon R99, Peri Peri baby chicken R90, Line fish R90, Seafood platter R165, Gourmet Burger R60.    Winter. Tel (021) 438-0004

*   The Greenhouse, Cellars-Hohenhort Hotel, Constantia: 6-course meal with wines from Klein Constantia R295. Tuesday – Friday.  Until September. Tel (021) 794-2137

* Dear Me,  Longmarket Street: 25 % off standard price of 3-course (R240) or 5-course (R350) dinner.  Thursdays.  From 19 May until July.  Tel (021) 422-4920

*   Zenzero, Camps Bay: 2-courses R150, 3-courses R180.  Parmesam lamb R99, Veal Saltimbocca R89, Beef & Reef R 120, Gnocchi Ragu R69, Pancetta and pea risotto R79, Canneloni R69, and Kingklip R99.  Winter. Tel (021) 438-0007

*   The Round House, Camps Bay: 7-course lunch and dinner R240, or R460 paired with wine.   Winter. Tel (021) 438-4347

*   Planet Restaurant,  Mount Nelson Hotel:  4-course Vegan Journey menu R300, 4-course The Journey menu R220, 6-course The Journey menu R300.  Winter. Tel (021) 483-1000.

*   Brio 1893: 3-course dinner R165.  Monday – Thursday.  Closing down 12 August. Tel (021) 422-0654

*   GOLD Restaurant: Winter special R200 + 10 % service fee.  June – September. Tel (021) 421-4653

*   Salt Restaurant, Ambassador Hotel:  2 courses R120 amd 3 courses R140.  Receive a voucher for a free bottle of Hartenberg wine for the next visit if order two 3-course meals.  Until 31 August. Tel (021) 439-7258

*   Tuscany Beach, Camps Bay: 50 % off partner’s main course, Dinner, daily; 25 % off Sushi, 12h00 – 18h00, daily.  Winter. Tel (021) 438-1213.

*  1800 Degrees, Cape Royale Luxury Hotel: Hot and cold Tapas and jazz, with a bottle of Diemersfontein wine per couple R195 per person, Sundays, 12h00 – 15h00. 100 gram sirloin, 100 gram rump and 100 gram rib eye steaks R99 plus one sauce and jacket potato.  Winter. Tel (021) 430-0511.

*   St Elmo’s: 2 large regular pizzas R99,90,  2 medium regular pizzas R69,90 Take-away, Daily.  2 Large pizzas R79,90 on Tuesdays;  1 Large pizza plus 400g rack of ribs and chips for R109,90, Take Away, daily; Small pizza plus 330ml Coke R24,90, Monday – Friday lunch. Winter. www.stelmos.co.za

*   Café Delicieux, Welgemoed: 2-course dinner R125, 3-courses R155.  Friday evenings.  Winter. Tel (021) 913-1053

*   Café Manhattan, 74 Waterkant Street and 247 Main Road, Three Anchor Bay: Burger and a glass of wine R45.  Winter. Tel (021) 421-6666/Tel (021) 439-9666.

*   Pigalle, Green Point: 3 course dinner and show R330 – R350, 8 June, 21 July, 10 August, 14 September.  Tel (021) 421-4848

*   Pepper Club on the Beach, Camps Bay: Seafood platter R149,95; Sirloin plus 3 prawns R 98,95; Prawn platter R98,95.  Until 31 December. Tel (021) 438-3174

*   Mint, Taj Hotel: 3 courses plus a glass of Ken Forrester Chenin Blanc or Merlot R185, Monday – Sundays, Until 30 September. Tel (021) 819-2000

*   News Café, Green Point: English Breakfast R19, 7h00 – 9h00 Monday – Friday, 7h30 – 9h00 Saturday and Sunday, until 1 February 2012

*   Long Street Café: Butter Chicken Curry and rice, R55, until 10 June, Monday – Sunday.  tel (021) 424-2464

*   Savour Restaurant, 15 on Orange: 3-course meal R180, Monday – Sunday, Until 31 August. Tel (021) 469-8037

*   La Colombe, Constantia: Lunch – 3-courses R240, 3-courses plus wine R280, Monday – Saturday, until 30 November.  Dinner – 5-courses R310, 5-courses plus wine R390, Monday – Saturday, until September. Closed 30 May – 20 June.

*   Catharina’s, Steenberg Hotel: 2-course lunch R165, 3-course lunch R195, 3-course dinner R215.  Until 1 September.  Tel (021) 713-2222

*   The Grand Café and Beach Granger Bay: 2-courses R 125, 3-courses R150, Tuesday – Sunday. Winter. Tel (021) 425-0551

*   Constantia Uitsig: 2-course lunch and dinner R190, 3-course lunch R220, 3-course dinner R250, Monday – Saturday. Until 30 September.  Closed 4 – 26 July.

*   Blues, Camps Bay: 2-courses R120, 3-courses R150, includes a glass of wine and cup of coffee. Monday – Sunday.  Until 1 September.

*   River Café, Constantia: 3-courses and carafe of wine R180, lunch, Monday – Saturday.  Until 30 September. Tel (021) 794-3010.  Closed 10 – 30 August.

*   La Cuccina, Hout Bay: Homemade meal for two plus bottle of wine R100. Monday – Saturday. Until 30 December.

*  Mugged on Roeland: All you can eat Pizza R80, Friday evenings. Until 30 December. Tel 084 5894 665

*   Chapman’s Peak Hotel, Hout Bay: Free bottle of Elements wine plus 2 Amarula Crème Brulee with two meat main courses ordered; 1 kg prawns R99; Soup R35; Malay Lamb Curry R89; Mussel Mexicana R69; Winter Platter R99.  Monday – Saturday lunch and dinner. Until 30 September. Tel (021) 790-1036

*   Rick’s Café Américain, Park Road: Tapas or Mezze Platter plus 1/2 litre house wine R105; 1/2 litre Paulaner, Erdinger and Valentins beer R 30, 5 – 7 pm; Lunch specials from R39; and more specials on drinks. Winter.  Tel (021) 424-1100

*   Barocca, Camps Bay Club: 2 for the price of one burgers Tuesday evenings; Pasta and a glass of wine R50 Thursday evenings.  From 5 pm.  Winter. Tel (021) 438-1992

*   Seaforth Restaurant, Simonstown: Deep fried prawns R90 Tuesdays; hake and chips R38 Wednesdays; Eat as much calamari as you like R49 Thursdays; Steak and calamari R78 Fridays; Eat as much as you like pork spare ribs R88 Saturdays. From 6 pm. June. Tel (021) 786-4810

*   Pizzeria Villagio, Howard Centre, Pinelands: Free glass of Teddy Hall wine with home-made pasta on Tuesdays.  Winter. Tel (021) 531-4473.

*   delish, Hout Bay: Cooked breakfast R35; Soup and ciabatta R30, Monday – Friday lunch; Tagines, ragouts and curries plus glass of wine or beer R75, from 12h00, daily.  Winter. Tel (021) 790-5324

*   Café Sofia, Sea Point, Kloof Street, Camps Bay and Green Point: Buy 2 main courses and get one free, from 17h00, daily.  Winter.

*   Saul’s Taverna, Sea Point: 2-course meal and cocktails for two R140.  Winter. Tel 087 151 4592

*   Adega, Sea Point: Lamb shank R69, Feijoada R89, 1kg King Prawns R95. Winter. Tel (021) 434-3029

*   La Grotto, Plumstead: 300g rump steak R89. Winter. Tel (021) 797-8420.

*   Wangthai, V&A Waterfront, Constantia, Lagoon Beach, Somerset West:  Free glass of Durbanville Hills wine with Curry Festival meal.  Winter. Tel (021) 421-8702/(021) 794-0022/(021) 551-9254/(021) 855-0112.

*   Addis in Cape Ethiopian Restaurant, 41 Church Street: 2-course set menu R130.  Tel (021) 424-5722. Winter

*   Ocean Basket, Western Cape: Oysters R8 each, until 15 July.

*   Azure Restaurant, Twelve Apostles Hotel, Camps Bay: 4-courses R370, 5-courses R495, wine flight prices R50 – R135, until October. Tel (021) 437-9000

*   Diva Pizza, Buitenkant Street: 2 large margherita pizzas with choice of two toppings R85 on Tuesday and Saturday evenings.  Until 31 August. Tel (021) 461-0013

*   Harveys, Winchester Mansions, Sea Point: 2-course lunch R130, 3-course lunch R160; 2-course dinner R150, 3-course dinner R 180.  Monday – Sunday. Winter. Tel (021) 434-2351.

*   Savour, 15 on Orange Hotel: Sunday Lunch Buffet plus ‘never-ending supply of Methodé Cap Classique’ R265.  Winter. Tel (021) 469-8000

*   Karibu, V&A Waterfront: 220g rump, Malay chicken, calamari, and bobotie R49.  Monday – Sunday lunch, Sunday – Wednesday dinner.  Until 31 August. Tel (021) 421-7005.

*   Hussar Grill, Green Point and Camps Bay: 2-courses R99, no corkage.  Winter. Tel (021) 433-2081/(021) 438-0151

*   Tokyo Restaurant & Sushi Bar: Buy one get one free daily; Sushi Buffet Wednesdays, Fridays and Saturday evenings R110.  Winter. Tel (021) 424-5108.

WINELANDS

Franschhoek

*   Allee Bleue, outside Franschhoek: choice of three 250g steaks at R115, including a glass of estate wine, current. 3-course lunch R 100, and R150 with wines paired.  Chicken and Prawn Potjie with Roti and glass of Allee Bleue Isabeau or Shiraz R85.  Lunch, Wednesday – Sunday. Until end September. Chicnic picnics daily (weather depending), R145 per person. Summer Tel (021) 874-1021

*   Ryan’s Kitchen at Rusthof, Franschhoek: 3-course dinner R195; 6 course Taste of Africa dinner R295.  Winter. Closed 27 June – 14 July.  Tel (021) 876-4598.

*   Reuben’s, Franschhoek: 2-course lunch and dinner R 220, 3-courses R268, 4-courses R315.  Current. Tel (021) 876-3772

*   Allora in Franschhoek: 3-course Sunday lunch R100.  Winter. Tel (021) 876-4375.

*   L’ermitage, Franschhoek: 1-course R93, 2-courses R125, 3-courses R175, and glass of wine with each option. Lunch. Winter. Tel (021) 876-9200

*   French Connection, Franschhoek: 2-courses R95, 3-courses R125.  Winter. Tel (021) 876-4056

*   Grande Provence Jonkershuis, Franschhoek: 4-course lunch and dinner, minimum 8 guests, R200.  Monday – Saturday dinner, Monday – Sunday lunch.  Closed 18 – 31 July.  Until 30 September. Tel (021) 876-8600

*   Mon Plaisir @Chamonix, Franschhoek: 2-courses R 170, 3-courses R199.  Winter. Tuesday – Sunday lunch, Wednesday – Saturday dinner.  Tel (021) 876-2393.

*   Monneaux Restaurant, Franschhoek Country House: Cape Malay Curry R95, Wednesday evenings; Firecracker Menu – 2 courses R145, 3 courses R175, all nights.  Winter. Tel (021) 876-3386

*   Salmon Bar, Franschhoek: 3-course dinner plus glass of Porcupine Ridge R150, Fridays and Saturdays.  Winter. Tel (021) 876-4591.

*   Mange Tout, Mont Rochelle Hotel, Franschhoek:  2-courses plus glass of wine R150, 3-courses plus glass of wine R190, Winter Brunch Buffet plus glass of bubbly R150.  Winter. Tel (021) 876-3000.

*   Fyndraai, Solms Delta, Franschoek.  2-course Sunday Lunch Buffet R125. Tel (021) 874-3937.

Paarl

*   Laborie Restaurant in Paarl: 5 food portions each paired with wine R395.  Winter. Tel (021) 807-3095

*   Freedom Hill: 10 % off discount with Loyalty Card.  Closed July and August.  Winter. Tel (021) 867-0963

*   Bosman’s, Grande Roche, Paarl: 2-courses R120, 3-courses R155.  Monday – Sunday lunch.  Until April (except 20 December – 10 January). Tel (021) 863-5100.

Stellenbosch

*   Olivello, Klapmuts, outside Stellenbosch: 2-course meal R115, 3-course meal R135 plus glass of wine.  Winter. Tel (021) 875-5443

*   96 Winery Road, Stellenbosch: 3-course lunch and dinner from a la carte menu (with a few surcharges), with glass of Ken Forrester Chenin Blanc or Petit Cabernet Sauvignon/Merlot, R180, Winter; 4-course Chocolate dinner in conjunction with Lindt Chocolate Studio.  R300. 15 June. Tel (021) 842-2020

*   Warwick, Stellenbosch:  Tapas menu range R15 – R45 per dish. Winter. Tel (021) 884-4410

*   Dornier Bodega, Stellenbosch: Meat-free Mondays, Comfort Tuesdays, Pasta Wednesdays, Soup Thursdays, Fish Fridays, all R79, lunch, May – September, Tel (021) 880-0557

*   Towerbosch Restaurant, Knorhoek Wine Estate, Stellenbosch:  Soup & Bredie Menu with soup and bredie R90, Wednesdays – Saturdays; Asado Argentian-style braai on Sundays R165.  May – August. Tel (021) 865-2958

*   Tokara Restaurant, Stellenbosch: Chef’s Menu – 3 courses and amuse bouche and palate cleanser R225.  From 10 May, during winter. Tel (021) 885-2550

*   Jordan Restaurant with George Jardine, Stellenbosch: 1-course meal with glass of wine R95; 4-course meal with 2 glasses of wine R 225. Tuesday – Saturday lunch, Thursday and Friday dinners.  From 10 May in winter.  Tel (021) 881-3612

*   Terroir, Kleine Zalze estate:  2-courses R170, 3-courses R195.  Includes glass of Kleine Zalze wine.   May – September. Monday – Saturday lunch and dinner,  Sunday lunch.  Closed 1 – 11 July. Tel (021) 880-8167

*   Restaurant Christophe, Stellenbosch:  4-course dinner R150 Tuesday – Saturday.  Inexpensive Bistro lunches Tuesday – Friday.  Closed down 24 June. Tel (021) 886-8763

*   Overture, Stellenbosch: 2-course meal R 160.   Winter, but closed in July.  Tel (021) 880-2721

*   Wild Peacock Food Emporium, 32 Piet Retief Str, Stellenbosch: 3-course dinner and glass of wine R140.  Wednesday evenings. Winter. Tel (021) 887-7585

*   Delaire Graff, Helshoogte Pass, Stellenbosch : 3-course Organic Tasting Menu with 2 glasses of wine R295, Monday – Friday lunch, Wednesday – Friday dinner.  Winter. Tel (021) 886-8160

*   Johan’s at Longridge, Stellenbosch: 2-course lunch plus glass of wine R150.  Friday – Tuesday lunch (closed Wednesdays and Thursdays).  Winter. Tel (021) 855-2004.

*   Delheim, Knorhoek Road, Stellenbosch: 3-course Mushroom Week mushroom menu R120 for 3 courses and 3 glasses of Delheim wine.  Until 10 July.  Tel (021) 888-4607

Somerset West

*   Waterkloof, Somerset West: Receive a R100 voucher off for a meal in June, for meals in May.  Tel (021) 858-1491

Hermanus

*   Season in Hermanus: Sunday lunch roast from R65; Afval plus soup and glass of wine R65 on Wednesday for lunch or dinner; Lowest priced of two steaks ordered on Friday evenings is free.  August. Tel (028) 316-2854

*   The Class Room, Hermanus: 3-course Sunday lunch R130.  Winter. Tel (028) 316-3582

*   Rossi’s Italian Restaurant, Hermanus: Half price pizza and pasta Mondays;  free bottle of house wine for table of 2 or more on Wednesdays; Children under 4 eat free on Thursdays. Winter.  Tel (028) 312-2848

*   Mediterrea, Hermanus: 50 % off all main courses, Sunday – Thursdays.  Until 31 August. Tel (028) 313-1685

*   Joe’s Restaurant, Stanford: Abalone Buffet (abalone fritters, sausage, scotch eggs, burgers, curry, samoosas, and lasagne) R95, daily lunch. Winter. Tel (028) 3410 662

Plettenberg Bay

*   Nguni – Friday dinner special R50.  Every Friday.  Winter. Tel (044) 533-6710

POSTSCRIPT 5/5: TV presenter Liezel van der Westhuizen has praised her Restaurant Special meal at Blowfish as follows: “Thank you for your HotWinter specials on your site, tried out the lunch special at BlowFish, it was good value for money xoxo”

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

Copyright: Whale Cottage Portfolio

Restaurant Review: Tokara’s creative cuisine chemistry is SA’s El Bulli, Richard Carstens our Ferran Adria!

El Bulli was the world’s top S.Pellegrino World’s 50 Best Restaurants  for a number of years, and its chef/owner Ferran Adria has been saluted as one of the world’s most creative chefs, who closed his restaurant near Roses in Spain for a number of months every year, to try out new recipes in Barcelona.  Whilst he will close down his restaurant for an undefined period later this year, he remains a cuisine guru.  For Tokara chef Richard Carstens Adria has been an icon chef, and Chef Richard has been following and has been inspired by Adria since 1999, buying Adria’s recipe books that he publishes annually, yet he has never eaten at El Bulli.  After an invitation to try out Tokara’s new winter menu on Tuesday, I could not help but associate Tokara with El Bulli, and Chef Richard with Ferran Adria, always searching for a higher level of cuisine creativity.

Chef Richard showed me the five volume ‘Modernist Cuisine’, which he bought recently, and is edited by Nathan Myhrvold from America.  This chef was an academic wizard, worked for Stephen Hawking and Microsoft, and moved into cuisine, one of his passions.  The books document the newest ideas and techniques in cuisine, being modern interpretations of classical cuisine.   Chef Richard described the movements in cuisine, from Auguste Escoffier, to Nouvelle Cuisine, to Deconstruction (now renamed Techno-Emotional, Chef Richard told me!) led by Adria, to Modernist Cuisine.  Adria was the first chef to blur the definition between savoury and sweet, by creating savoury ice creams, for example.

Chef Richard has received six Eat Out Top 10 Restaurant awards in his career, whilst he was at Le Provencal (previous name of Grande Provence), Bijoux and Lynton Hall, and may have had more, had he stayed at past restaurants for longer than a year.   He seems really happy and at home at Tokara, having been given the freedom to experiment and create, whilst serving food that the Tokara guests appreciate.   Tokara Restaurant owner Wilhelm Kuhn wrote about Chef Richard: “Richard is a supremely talented chef and a real inspiration to the chefs in the kitchen.  I haven’t met such a nurturing, creative and intelligent chef before.  A lot of things that some chefs have cottoned on to recently, he was doing more than 10 years ago.  He has an encyclopediac knowledge of food, techniques and the industry, local and international.   It was overdue that someone gave him a chance to really show his mettle. I am sure he’ll be as much part of Tokara’s legacy as Etienne Bonthuys before him and winemaker Miles Mossop.”

I visited Tokara just after Kuhn and Carstens took over Tokara in October last year, and it was good to see that there were familiar waiters from then, and from Jardine, which Kuhn closed down in February.  It being a cold wintry day, I was happy to sit at the table close to the massive fireplace.  In the past few months the restaurant has had a make-over in terms of a new carpet, softening the sound in the room and the interior, and the chairs have been upholstered in an attractive blue fabric.  Each of the chairs has the name of a wine cultivar on it, bringing the wine estate into the restaurant.  New lights have been added too.  Wooden tables and chairs fill the restaurant, and I liked the design of the half-round tables placed against the glass doors, seating couples. There is no table cloth, but material serviettes, Eetrite cutlery and good stemware. The Tokara tasting room is in the same building, a large room with a massive fireplace, that was buzzing with tasters.  The cloakrooms are shared with the tasting room, and are a modern combination of stainless steel basins set in wood.

In the tasting room a specially designed William Kentridge drawing for his “The Magic Flute” opera and Tokara wine series hangs over a display of Tokara wines.  In the restaurant a Kentridge tapestry called ‘The Porter and the Bicycle’, inspired by the Second World War and hence the map of Europe forming the background to the tapestry, Manager Johan Terblanche explained, dominates the interior, the only artwork in the main restaurant.  It was specially made for Tokara owner GT Ferreira.   A Jacqueline Crewe-Brown painting is in the second room, and a second is to come.  Art is an important part of Tokara Winery, and they regularly exhibit art made from wine.  An extensive collection of art is displayed in the passages leading to the restaurant and tasting room, and even in the cloakrooms.  At the entrance to the building, a fascinating tree-shaped ‘sculpture’ attracts attention, a modern statement of what is lying inside the building.

Chef Richard came to welcome me at the table, and had prepared a special 10-course menu of small dishes to try, consisting of some of the starters, main courses and desserts on his new winter menu.  He told me that he and his team try to take the menus one step higher.  He invited me to come to the kitchen at any time, to see him and his team prepare the dishes, which offer I took up, and immediately another little dish of smoked salmon ice cream topped with caviar and served with a colourful citrus salsa was made for me to try.  After the restaurant re-opens after a week’s break from 2 – 9 May, a Chef’s Menu will be introduced, consisting of three courses plus an amuse bouche and a palate cleanser, at an excellent price of R 225 (their 8-course degustation menu cost R400 in summer). 

Staff look neat in white shirts and black pants.  They exude efficiency and all are knowledgeable about Chef Richard’s dishes, one needing a good memory to remember all the ingredients that make up his masterpieces.  Even Jaap-Henk Koelewijn, the sommelier, was perfectly at ease in explaining what was in the dishes that he brought to the table, helping the waiter Ivan on occasion.  I made Jaap-Henk’s job difficult, in limiting my wine drinking over lunch, and stating my preference for Shiraz.  He started me off with a Tokara Zondernaam Shiraz 2009,  and told me that the ‘Zondernaam’ will be phased out in future vintages, due to the improved quality of the winemaking, and all wines will be marketed under the Tokara name in future.  The wine was chilled to 16°C, quite cold for a red wine I felt, but Jaap-Henk explained that a colder temperature helps to temper the tannins in a red wine. This was followed up with a Sequillo Shiraz and Grenache blend, made by Eben Sadie.

I started with a beautifully presented and colourful hot butternut soup, thick and creamy, and served in a glass bowl, to which Chef Richard had added a smoked snoek croquette, which gave the soup an unusual distinctive taste. To this he had added shaved almonds and salted apricots, and drizzled it with coriander oil.  On the winter menu this starter costs R60.   This was followed by a calamari risotto, and its lemon velouté came through distinctly  to enhance the calamari.  It costs R65 as a starter, and was decorated with rice crisps and toasted brioche that had been dyed black with squid ink.  A beautiful autumn-inspired dish contained beetroot, and leek which had been dyed a reddish colour using beetroot juice.  It contained a number of interesting ingredients, including a Gewürztraminer-poached pear, gorgonzola balls, a ball each of yellow pepper and beetroot sorbet, pear compressed into small squares, and hazelnut.   This starter costs R65 on the winter menu.  

Another starter dish, costing R75 on the winter menu, was a chicken, crisp pancetta and prawn stack, served with an egg prepared at 62°C to get the white of the egg to set whilst keeping the yolk runny.  It also contained almonds, and was served with a Spanish Sofrito smoked paprika sauce.  This is a cold starter.  So too was the starter of fig, teriyake glazed tofu, goat’s cheese, orange slices, hazelnuts and a tatsoi sauce.  This starter does not appear on the winter menu, but was very popular on the summer menu, Chef Richard said.   A palate cleanser of rose geranium sorbet (surprisingly white but tasting heavenly, more subtle in taste than that at Dash restaurant) and a pickled ginger sorbet (surprisingly pink) was a refreshing break on my culinary journey. 

The first main course was a herb-crusted rainbow trout served on mash and wilted spinach, courgette and pine kernels, with a lovely violet beurre rouge, which costs R120 as a main course on the winter menu.  As the eighth course, I could not finish all of the peppered springbok, which Chef Richard said he sources from Graaff Reinet, and this is one of his best sellers, costing R155.  It was served on parsnip purée, with beetroot and croquettes, decorated with slices of plum, and served with an hibiscus jus.

The desserts were too delicious to refuse, and I had a wonderful strong cappuccino (R20) made from Deluxe coffee with each.  The first dessert had no colour at all other than white, unusual given Chef Richard’s colourful dishes that had preceded the desserts.  It consisted of a refreshing lemon mousse, mascarpone mousse, white chocolate sorbet, pieces of white chocolate and of meringue, and an almond financier, a type of sponge, cut into blocks.  It costs R50 on the winter menu.  The final course was a dessert (R55) made with hazelnut ice cream, pistachio sponge, aerated chocolate, coulant (a mini chocolate fondant), honeycomb and hazelnut streusel.  As if there was not enough food already, the cappuccino was served with a coconut chocolate and two mini-meringues held together with chocolate.   

The winelist and the menu are both presented in beautiful small black leather-covered holders, with the Ferreira family crest on them.  The winelist states that BYO is not allowed.  Cigars and cocktails are offered, as are 100 wines.  Wines by the glass include Colmant Brut (R55/R290), Graham Beck Brut Rosé (R85/R430), Pol Roger Brut (R180/R890), and Sterhuis Blanc de Blanc (R50/R250).  Seven red wines are offered by the glass, ranging from R60 for Hartenberg Merlot 2008 to R125 for Raats Cabernet Franc 2008.  Tokara Zondernaam Cabernet Sauvignon (2008) and Shiraz (2009) cost R35.  Ten white wines by the glass include seven Tokara ones, including Sauvignon Blanc and Chardonnay, ranging in price from R25 – R55. Billecart Salmon Brut Rosé costs R1500, its Elisabeth Salmon 1996 R3000, and its Clos Saint Hilaire 1998 R7000.  Steenberg 1682 Brut costs R290.  Five Shiraz choices are offered, starting at R135 for Tokara Zondernaam 2009, to R1400 for Hartenberg’s Gravel Hill 2005.  French wines dominate the imported wine section, with 38 choices, ranging from R600 for Château Margaux 1996, to R8500 for two wines: Chambertin Armand Rosseau 1995, and Le Musigny Comte George de Vogue 1995.  

The only downside of the lunch was the number of noisy children running around, despite the menu not catering for children at all – half-portions of the linefish of the day and of steak are served with chips for children.   I was impressed with the tolerance and patience shown to the children by the waiters, when stepping into the fireplace, for example.

Chef Richard Carstens is a definite Eat Out Top 10 Restaurant contender for 2011.  He is constantly reinventing himself, not happy to just stay with one cuisine style, but looking to challenge himself and his menu regularly.  He is hungry for new knowledge and inspiration, finding it in music, in fashion, in nature, and in books.  His food is colourful, and incredible attention is paid to creating a dish consisting of a number of unusual elements, many of them having undergone prior work to add to the palette on the plate.  When I first visited the new Tokara in October, Chef Richard sent out a carpaccio as an amuse bouche, and my son and I struggled to identify what it was made from, having quite a wild taste – we could not believe that it was made from watermelon, an idea that he had picked up from Mugaritz, now third ranked on the S.Pellegrino World’s 50 Best Restaurants, but that he had executed completely differently.  Chef Richard has a passion for his craft, commendable from a chef who has been around for longer than most in the Cape, and it shows in his creative cuisine.  I felt very privileged to have been invited by him to try his new winter menu.

Tokara Restaurant, Tokara Winery, Helshoogte Pass, Stellenbosch, Tel (021) 885-2550.  www.tokararestaurant.co.za (The website is disappointing for a top restaurant, only containing the address, telephone number, and Facebook and Twitter links.  There is no menu, no winelist nor Image Gallery.  Twitter: @Tokara_  @RichardCarstens. Tuesday – Sunday lunch, Tuesday – Saturday dinner.

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

Restaurant Review: There is little of Jardine at Jardine Restaurant

A Twitter friendship with co-owner Wilhelm Kuehn, and a challenge from him to visit the restaurant to do a review, was the reason for returning for a meal at Jardine Restaurant in the Cape Town city centre, after 18-months since the previous visit.  

Jardine Restaurant makes me think that it is somewhat ‘schizophrenic’ – a fine-dining ex-Top 10 restaurant, which also has an informal take-away at its Jardine Bakery section, and an informal sit-down lunch at tables and benches outside the door on the pavement.   Restaurant founder and co-owner George Jardine has opted out of city living, to start a new country restaurant on Jordan wine estate in Stellenbosch, and now only cooks at Jardine Restaurant “2 or 3 times a week”, I am told, but the restaurant still carries his name.   Wilhelm tells me that Waterkloof and Tokara were alternate options George Jardine had evaluated for his new restaurant.

Jardine has handed over the chef reins to Eric Bulpitt, who has worked at the Winchester Mansions Hotel, The Showroom, Ledbury in London, and at Jardine Restaurant with George.  Kuehn was a lawyer, and now is the General Manager, keeping a fine eye on things upstairs, walking the floor to check that all runs smoothly.

Jardine Restaurant had to face the humiliation of falling from 3rd place in the Eat Out Top 10 Restaurant list of 2009 to between 12 – 20th place last November.  One does not know if the judges felt that things had slipped, or because they felt that an award cannot go to a chef when he is not cooking there all the time any more – Jardine’s move to the winelands had been widely announced.   Kuehn says the Top 10 award result last year created introspection, but Bulpitt’s new menu for the restaurant is drawing in regulars.   I heard tourists, and recognised Howard Godfrey, MD of @home, as patrons, on an almost-full Thursday evening. 

When one arrives one is met by Johan.  I had not booked, but he made a plan to make a table available.  I told him I would be out by 9 pm, but Jardine is not for fast in-and-out dining, mainly because the menu requires one to have a minimum of two courses, and I therefore only left after about two hours. 

The downstairs section has never made an impact, and is set up as a bar and lounge.   Upstairs the restaurant space has a central middle area, and tables against the windows, separate from the rest.   It is not a particularly attractive space decor-wise, only a pop-art painting by Richard Scott on the far wall creating a splash of colour, one of a few artworks on the walls, coming from Worldart.   A functional shelf holds functional cutlery holders and crockery.  Close by, an old-fashioned cash register has an untidy collection of paperwork next to it.  The tables have white tablecloths, and attractive and comfortable brown leather chairs. I sense a woman’s hand is lacking in the decor of the room (as I did at the Warwick tasting room recently) – all is very functional here.   The chef and his kitchen crew of five work in a very small space, preparing each dish.  Chef Eric is in the centre, finishing things off. 

Wilhelm comes to chat and we talk about Twitter, other restaurant Twitterers, and the soon-to-open nearby Cookery School.  A waitress brings the menu, printed on strong board, and it changes day by day.   One chooses two (R 230) or three courses ( R 260), a 5 course chef’s menu (R 400) or a wine pairing menu (R350), the last two options not being explained by the waitress.   A side salad is specified as costing R 45 extra, and other (unspecified) sides at R 35.

The menu choice was five starters and mains, and four desserts.  The starters seemed esoteric (‘Evita and Princess figs’ -two varieties of figs, I was told and ‘vegetable patch’) or too fishy (oysters, mussels and salmon) for my taste.   Main choices were line fish, Frazerburg lamb leg, seared Kroondal duck breast, rump, and grilled elf mushrooms.  

An amuse bouche is served, almost over the top and ‘airy-fairy’, very foamy in general, and is meant to be an olive tapenade covered by a “tomato spoon” (missed the tomato taste), white pepper and a basil leaf.  It is extremely light and aerated, and I am brought another because the air will have escaped while Wilhelm and I talk too much.  I love duck, and was surprised when it was served – I call it “deconstructed”, with four little bits of duck, and little portions of “parfait en croute, celeriac, pomegranate and shallot” spread out on a wooden platter.   The tiniest of tiny flowers, nuts and other ingredients are sprinkled across the plate.   Had I not ordered a side of the most wonderful crunchy green beans sprinkled with flaked almonds, I would have still been hungry after the main course.   The parfait is outstanding, the little that is offered.

The dessert options were chocolate torte, citrus tomato minestrone, pineapple souffle flambe, and a selection of South African cheeses (gorgonzola, camembert, labare-style cheese, ash-rind goat’s cheese and gruyere served with walnut toast and watermelon konfyt).   The cheese platter, served on an extremely heavy granite slab, was an excellent choice, and was an enjoyable slow eat.  It was decorated with the finest apple slices, always great with cheese, and slices of strawberry and raspberries, as well as nuts and blueberries.

The waitress was very efficient in explaining the menu items, but each item has so many components, that when the dish is brought to the table, one has long forgotten what exactly the chosen dish entails (Opal Lounge has the same problem).  But the waitress was patient in running through the ingredients again.  One irritation is the waitress offering her personal recommendation of the duck – I know that many restaurants do not allow their staff to eat the restaurant’s food, so I always reject such “recommendations”, as tastes do differ.  I chose the duck, because I love duck, not because she recommended it.

The winelist is attractively presented in a brown leather cover, matching the chairs.   It is an extensive list, separating bubblies, whites and reds, each sub-divided into varietals and blends, followed by two pages of mainly French and some Spanish wines.    Wines by the glass are reasonably priced – a Villiera by-the-glass costs R 40, a Tribout R 120.   A Jardine (made by Paradyskloof) Unwooded Chardonnay costs R 25, a Lammershoek Roulette Blanc R 40.  The La Motte Millenium and Sterhuis cost R 45 each (for 125 ml).  For the tasting menu one can order 60 ml portions of wines too.   Billecart-Salmon champagne is served in various options, ranging from R 950 – R 7 000 a bottle.  Two Graham Beck Cap Classiques cost R 410, the VIlliera R 190.   Red wine options number 35, and range from R 95 for a MAN Shiraz to R 990 for a Muemve Raats De Compostella 2006; 27 white wine options range from the Jardine Unwooded Chardonnay at R 100 to R 780 for the Platter 2010 White Wine of the Year, the Sadie Palladius.  French wines start at R 1 600 per bottle, to R 8 600 for a Chateau Lafitte-Rothschild 1995.

The sommelier Jaap-Henk Koelewijn is told that I have ordered a glass of La Motte Millenium 2007, and that I would like it poured at the table (I distrust wine-by-the glass service).   Johan tells me that they have actually found a bottle of 2006 – what luck!   Koelewijn comes to the table, does not show me the bottle, as I ask of him twice, and just carries on pouring the small portion. I ask him if I may not taste the wine.  He retorts that he has done so already!   There was no “hello, my name is Jaap, I am the sommelier, let me tell you some more about the La Motte Millenium…” from him.  Why is that sommeliers have such attitude and arrogance (like at Bosman’s and Reubens in Franschhoek)?   The minute I started the cheese platter, he was back to offer me another top-up of the wine or a port.   No question was asked whether I had enjoyed the first glassful.   The empty glass was probably taken to communicate that it was good!  I had to ask for a cappuccino to accompany the coffee, as this was not offered as a beverage option.

The lunch menu changes regularly too, and that of 11 March had four starters (oysters and mussels as per the dinner menu) and two salads, 3 mains (line fish, rump and mushrooms, as per the dinner menu), and 3 desserts (chocolate torte and cheese as per the dinner menu).  Here the prices look reasonable, and one can order per dish.    The sums do not add up if you see the lunch prices for individual menu items, compared to paying for 2 or more dinner courses.  Wilhelm says the lunch menu dishes are simpler.   

If Wilhelm had not come to chat, I would have left without the “connection” to Jardine Restaurant.  There is some very soft music, so soft that it is inaudible.   It gets progressively hotter in the room, as the airconditioning is on but the windows are open, defeating the function of the aircons.   A fan is brought from around the corner, and makes a difference.

Jardine Restaurant, corner Bree and Bloem Street, Cape Town.  Tel (21) 424-5640.          www.jardineonbree.co.za.  Twitter @JardineCapetown.  Open for dinner Monday – Saturday evenings, lunch is served Wednesdays – Fridays.

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