December has seen the opening of new restaurants Marigold, The Stepbrother, The Classic Car Bar, Chefs Warehouse at Beau Constantia, Thali, La Parada Del Mar in Camps Bay, and more.
We update information about newly opened and closed restaurants continuously, and welcome information.
Restaurant Openings
# La Parada Del Mar has opened in Camps Bay: http://www.whalecottage.com/blog/cape-town/restaurant-review-la-parada-del-mar-sizzles-in-camps-bay/ Continue reading →
November has seen the opening of new restaurants Spek & Bone by Chef Bertus Basson, Baconville by Richard Bosman, The Vine Bistro at Glenelly, The 41, Sunset Café, Pizza Hut on Kloof Street, Bon Appetit Keam Restaurant, and more.
We update information about newly opened and closed restaurants continuously, and welcome information.
Restaurant Openings
# The 41 has opened in Camps Bay (photograph) Continue reading →
September has seen the opening of new restaurants Restaurant at Villa 47, La Parada and Harbour House at Constantia Nek, Wolfgat, Tiger’s Milk Claremont, Tea in the Park, Open Wine Pair Shop and more, with a number of October openings imminent.
We update information about newly opened and closed restaurants continuously, and welcome information.
Restaurant Openings
# Villa 47 has opened on Bree Street, with Locanda restaurant on the ground floor. Stuzzico Italian finger-food and bar has opened on the second floor. Cool contemporary The Restaurant at Villa 47 on the third floor has opened, Continue reading →
How are food trends made? Is it chefs inspired by other chefs, especially award-winning ones? Is it chefs doing stages in the top restaurants of the world, and returning to create dishes inspired by what they have seen and learnt, as has happened in our country with Noma clones!? Is it chefs looking at photographs of food bloggers and restaurant reviewers, or their photographs on Twitter, Instagram, or Facebook?
The six following food trends are hot right now:
1. Bread and Butter: something many restaurants have done away with appears to be making a come-back, in being created as something so special that it is a serious dish on a menu. Breads are now self-baked, Banting-approved butter is not only served salted or unsalted, but also with additives like cheese, salts, bone marrow, burnt onion, sun-dried tomatoes, or Marmite, or as I experienced at Boschendal’s new The Werf Restaurant with lamb and beef added, or with Shiraz added at Equus at Cavalli. Serving whipped butter is particularly trendy.
2. Since Banting took off last year, the price of cauliflower has soared in Cape Town, a staple element of Banting menus, including cauli-mash, making bases for pizzas, and as a ‘safe‘ vegetable. Internationally Noma has revived this vegetable, by serving it pot-roasted whole, topped with pine and yoghurt whey. It is served puréed, barbecued, pickled, and even as a ‘steak’.