Sappi Triple Green | WhaleTales Blog by Chris von Ulmenstein

On Wednesday the Slick Group, owners of Balducci’s, Gibson’s Gourmet Burgers & Ribs, and Belthazar, invited the Camps Bay guest house owners and managers for lunch at Balducci’s, to thank them for their support in the past year, to present the newly designed Slick Restaurant Group Loyalty Card, which is aimed at locals in the main, and to share information about the winter specials at Balducci’s and at Gibson’s. This Italian style restaurant has something for everyone, and has a menu with the greatest appetite appeal we have ever seen.

The A5 menu for Season 2013/14 looks like a magazine, with exquisite photography of their dishes, one per section of the menu, making the choice of what to order even harder, as everything on the menu sounds good enough to eat, and the photographs add to the appetite appeal. The second half of the Menu contains the winelist. Like a magazine, the menu is interspersed with advertising, which is not irritating, except that it is a large number of pages (68 in total) to go through when choosing what to eat and to drink.

The menu introduction explains the restaurant’s policy to be more ‘environmentally responsible’, explaining that it uses alien wood in its pizza ovens, it uses vegetables and fruit that are in season, and local ‘superb quality procured meat, poultry, fish and game’. Only fresh chicken is used, and grain-fed 28 day matured beef. Extra virgin award-winning olive oil is used, the menu states. No BYO wine is allowed, and neither is photography (I was not stopped in photographing the dishes for this blogpost), the first time that I have seen photography prohibited in a restaurant. In terms of the new Liquor Act (2013) it is a criminal offence for restaurant patrons to take unfinished bottles of wine, malt or spirits with them when they leave, the menu states. The menu is printed on Sappi Triple Green recyclable paper. Select menu items are marked in green as being the owner’s ‘personal healthy option choice’.

The Italian heritage of the restaurant shows in the division of the menu into

* Antipasti – we shared Antipasti platters (R140) as a starter, which included a Caprese salad, Springbok carpaccio, avocado, tomatoes, butternut, grilled aubergine, grilled chili and garlic calamari, and fresh baked toasted bread. Other options include Minestrone and Onion soups (R57 each), prosciutto and melon (R90), tuna tataki (R88), salmon (R55), oysters (SQ), prawns (R40 – R180), as well as eleven salad choices (R75 – R104).

* Primi Piatti – this section offers burgers (classic, gorgonzola, Swiss cheese, bacon guacamole, luxury lamb, ostrich, vegetarian, and chicken) ranging from R65 – R85; a very extensive sushi selection (the 24 piece Platinum Sushi Plate is a winter special at R109*); 35 pizza options, ranging from R60 – R110; and eleven pasta choices, ranging from R65 – R150. In winter the prices of pizzas and pastas, with one exception each, have been reduced to R54*.

* Secondi Piatti – most of us had a different main course, and each plate looked generous, and beautifully presented. Our intern Lorraine chose the kingklip, which was served on a bed of grilled butternut, aubergine, and green beans, and was topped with parmesan slices, olives and tomatoes (R140). Other fish options are calamari (R95), Norwegian salmon (R159), mussels (R110), crayfish (R90 per 100g), and seafood platters (R345/R695). Corrie praised the Butter Chicken Curry (R150), as the best he has ever tasted. My Veal Marsala was served with linguine and an excellent light parmesan cream, sautéed mushrooms, and a Marsala sauce (R115). Other meat dishes include veal (most cost R115), game (R180), a variety of steak options (most R160), and lamb shank (R160). A 250g 28 day matured rump steak is on special during winter at R79*.

* Dolce – Most desserts cost R59, and their Tiramisu has been a firm favourite for years, the finger biscuits soaked in Espresso and Kahlua, with an Amarula sauce. Other options are chocolate fondant, crème brûlée, malva pudding, ice cream, sorbet and frozen yoghurt, and a white Lindt chocolate cheesecake.

* Formaggi – a selection of cheeses costs R90.

The winelist section has a large number of advertisements of supplier wine estates. Each wine region and wine variety is defined and described:

* ‘Bubbly’ – MCCs offered include Pongrácz NV (R60 per glass/R240 per bottle), Pierre Jourdan Brut NV (R70/R250), L’Omarins Brut Classique NV (R88/R325), Steenberg ‘1682’ Chardonnay 2011 (R350), and De Wetshof NV (R121/R480). Moët et Chandon costs R650.

* Bianchi/white wines – an extensive number of wines is offered per variety, eighteen alone for Sauvignon Blanc (from R34 – R68 per glass, and R130 – R280 per bottle).

* Rossi/Red wines – eight Shiraz options are offered, from R37/R145 for Franschhoek Cellars ‘Baker Station’ 2011 to La Motte’s 2009 Shiraz (R360).

* ‘Aficionado Lounge‘ – brandy, Calvados, Armagnac, Grappa, port, sherry, beers, and Bain’s Cape Mountain Whisky are offered.

The Slick Loyalty Card was explained to us by Slick Marketing and Reservations Co-ordinator Michelle Page. Patrons receive 10% off their bill on presentation of the Loyalty Card, and a R200 birthday voucher. The Winter Special prices quoted above apply to dishes (marked with * above) ordered between 12h00 – 18h00.

Our Camps Bay guest house group had a most enjoyable lunch at Balducci’s, owner Ian Halfon popping in to greet the group. The new Winter Specials are great value, for a restaurant that is perceived to be on the expensive side. In going through the menu for this blogpost, it was a surprise to see how many reasonably-priced dishes it contains. Service is smart, the serving staff is neatly and professionally dressed, and the location in a quieter section of the V & A Waterfront is an advantage.

POSTSCRIPT 10/6: Michelle has explained the photography policy in greater detail, and food and people photography is allowed: ‘Re photography of the décor, we felt we put a lot of effort into the look and feel of the restaurant. Creating something special.Guests can take pics of food and celebrations and of themselves with pleasure and post and review etc, we have no problem with that‘.

Disclosure: We received a bottle of Balducci’s Merlot Cabernet Sauvignon House Wine and a small box of Emporio Leone chocolates with the menus of the three Slick Restaurant Group restaurants.

Balducci’s Ristorante Pizza Seafood Bar, V&A Waterfront, Cape Town. Tel (021) 421 6002. www.balduccis.co.za Twitter: @Balduccis_CT Monday – Sunday.

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

It is commendable when South African businesses operate with an environmentally-friendly policy, and even more so when food businesses do so, as it is harder for them to do so.

A company that is pushing “Going Green” to the limit is the St Elmo’s pizza chain, which is proudly environmentally friendly, and tells its customers about it in its fliers:

1. St Elmo’s says it uses “alien water-thirsty” Port Jackson and Black Wattle wood to burn in its woodfired pizza ovens. This prevents indigenous trees from being chopped down unnecessarily, and helps to save water.

2. The menus are printed on eco-friendly paper – Sappi’s Triple Green paper is made from “sustainable sources”, its flier says.

3. Food suppliers are selected on the basis of their concern for the environment, e.g. Parmalat

4. The mozarella cheese used in the St Elmo’s pizzas is of superior quality, and does not contain antibiotics, nor are rBST-hormones fed to supplier cows to make them produce more milk.

5. The business partners of St Elmos “are as passionate about caring for the environment as we are. In fact, they are implementing some innovative “greening” initiatives”, but they are not specified on the flier – on the website they are listed as Mondi, Coca Cola, and Sappi.

6. St Elmo’s claims to improve its carbon footprint by using less energy and reducing greenhouse gas emissions, but they do not specify how they do this on the flier. On the website extensive detail is provided and hints given how the company, but also consumers, can become more green, e.g. using energy-saving bulbs, watering plants with water used to boil eggs, separating garbage, turning off the oven 10 minutes before the food is due to be cooked, and switching off electric appliances, even computers, overnight.

7. The pizza boxes and serviettes are recyclable, and the pizza boxes are printed with non-toxic inks, making them safe and suitable for recycling.

On its website, St Elmo’s goes into far more details about how green it is, and refers to its tree-planting projects at the Marconi Beam Primary School, and in the Milnerton area, in accordance to its Green slogan: “Money does not grow on trees, but it can help us plant them”. Each St Elmo’s store has donation boxes for the change to go towards buying more trees, to be distributed via Food & Trees for Africa.

For further details, see www.stelmos.co.za

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