Tag Archives: The Round House

Restaurant Review: Nobu at One&Only Cape Town offers largest sushi and sashimi selection in Cape Town

I had been to Nobu just after it opened two years ago, and was not very impressed by it, due to a service issue, but a return visit on Saturday evening, at the invitation of the One&Only Cape Town and its PR Consultant Ian Manley, was a delight, with a noticeable menu and service evolution in the past two years, with unique Japanese, Peruvian and even South African elements in it.  Nobu serves the largest sushi and sashimi selection in South Africa, I was told, and with the most unusual ingredients, such as abalone, scallop, lobster and langoustine.

Hostess Delphine welcomed us, and said that she had left after the opening training, but had returned again, and did the traditional Nobu greeting of Irashamase, which is echoed by all her staff, meaning ‘welcome to our house’.   We were well looked after by waitress Nonte and sommelier Keith, and especially by manager Sebastian, who was most knowledgeable and sought information from the chef when  he could not answer a question.  He has been at Nobu since its opening.  I asked Sebastian why he and the staff were not wearing a name badge, and he told me that all the staff are part of the team, and no individual stands out.

The restaurant, like Reuben’s, is downstairs, with a very high ceiling which contains lighting that looks like Japanese paper lamps.  We asked about the circles which run along the walls, but could not find an explanation for them, as they are unique to Nobu.  Sebastian found out that American Adam D. Tihany was the interior designer.   Tables have black lacquer tops, and chairs are dark stained.  In general, the lighting is low.

Owner Nobuyuki Matsuhisa worked in Peru after he trained in Japan, and then opened a restaurant in Alaska.  It burnt down two months after opening.  He then opened Matuhisa in Los Angeles, and in 1992 he opened Nobu in New York, with actor Robert de Niro as a major backer.  There are now 28 Nobus around the world.  Sebastian told me which dishes are the classic trademark ones, which one is likely to find at any Nobu (we can attest to that, as a group of Americans sat next to us, and they immediately discussed these as well, clearly knowing them from past experience at another Nobu):

*   Yellowtail sashimi and jalapeno (R115)

*   New style sashimi, lightly seared (R75 – R210)

*   Tiradito (sashimi and chilli) (R105 – R210)

*   Tuna sashimi salad (R110)

*   Black Cod Den Miso is the best known dish of all, the cod being marinated in the Den Miso sauce for 3 days (R395)

*   Prawn Tempura in rock shrimp style, fried in cotton seed oil, and served with ponzu, creamy spicy and jalapeno sauces (R125)

*   Omakase, the chef’s recommendation, in which the chef prepares a 7-course meal based on what the patron likes to eat, consisting of two cold appetisers, a salad, one hot fish dish, one hot beef dish, soup and sushi (served after the main courses in Japanese style), and a dessert, at R 550.

The menu had a cardboard cover, with replaceable pages inside, allowing for regular menu changes.  Blanched soya beans sprinkled with sea salt were brought to the table while we were discussing the menu, and they became more-ish as I got the hang of eating them out of the pod.  If I eat Asian foods in Cape Town, I have gone to Haiku  in the past, and therefore I tried more Haiku-like dishes to start, to serve as a comparison.  I started with abalone (R16) and lobster (R28) sushi, its presentation very different to my past experience of what I can now call more ‘commercialised’ sushi.  The lobster sushi was soft and almost jelly-like, and it was explained that it was because it had not been cooked.  I could not recognise it from  the lobster I know.  The abalone had some tough sections to it, and I know that abalone generally needs a good beating and cooking in a pressure cooker because it is so tough.  After posting the photograph of this dish, there was some criticism of the serving of abalone, but Sebastian assured me that the restaurant has a licence to obtain and serve it.  The avocado (R18 for two slices), asparagus (R25 for two), and shitake mushroom (R20 for two) tempura was delicious, with a very light crispy batter.  The highlight however was a new dish recently created by chef Hideki Maeda, which he has included in his 7-course Chef’s Special Omakase tasting menu (R850), being a 100g portion of Wagyu beef imported from Australia, served with foie gras, fig jam, fig tempura and a balsamic reduction (R395) – it was heavenly, a perfect main course size, given the preceding starters and the dessert to follow!   What made it even better was the beautiful slim and elegant Elia cutlery that I ate it with, having used chopsticks for the starters. 

For dessert I ordered Suntory whisky cappuccino, a delicious cappuccino look-alike served in a coffee cup, with four layers inside, and one is encouraged to scoop deep inside the cup to have a taste of all four the layers of coffee brûlée, cocoa crumble (adding a wonderful crunch), milk ice cream and the Suntory infused froth on top – an absolute treat.   I was surprised to see a selection of desserts, all costing around R60 – R75, that were largely ‘Westernised’, including a local malva pudding.  The winter menu special is a 5-course meal with one appetiser, the Rock shrimp tempura, Beef Toban Yaki, soup and sushi, and a dessert, at R299, and is a good way to try some of the classic international Nobu dishes.

The winelist has a brown leather cover, and contained a selection of cocktails and Sake (R150 – R590 for 150 ml), as well as of mainly local and some French wines.  It is not as extensive as that at Reuben’s by any means.   Sommelier Keith is Let’s Sell Lobster trained, and worked at The Round House after his training.  It showed in that the wines-by-the-glass we ordered were brought to the table poured and untasted by ourselves, Keith saying that this is how he had been taught.  He did oblige by pouring the subsequent wines at the table, and allowing us to taste them.  Wines served by the glass include Pommery Brut Royale (R175/R850), Billecart Salmon Brut Reserve (R200/R975), Billecart Brut Rosé (R295/R1550), Graham Beck Brut (R49/R240), Villiera Tradition Brut (R44/R210), and Graham Beck Brut Rosé (R98/475).  White wines range from R34 for 150 ml of Ken Forrester Sauvignon Blanc to R74 for Rustenberg Chardonnay.  Red wines start at R54 for 150 ml of Springfield Whole Berry Cabernet Sauvignon to R118 for Bouchard Finlayson Galpin Peak Pinot Noir 2009.  About five options are offered per variety, and the Shiraz selection started at R 280 for La Motte 2008, up to R560 for Luddite 2005.

Nobu has something and more for everyone that appreciates excellent Asian style cuisine, and Haiku won’t be seeing me in a great hurry again, as there is much more variety, friendlier service, and no star order minimum at Nobu.  The professional service by Sebastian was a large part of the enjoyment of our dinner at Nobu. 

Nobu, One&Only Cape Town, V&A Waterfront. Tel (021) 431-5888. www.oneandonlycapetown.com. (The hotel website contains a page for Nobu, with a menu and winelist, but the photographs are in a general Image Gallery, unmarked, and mixed with those of Reuben’s and the Vista Bar).  Monday – Sunday, dinner only.

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

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: Dinner at Queen Victoria Hotel’s Dash is dashing!

I was invited to try out the 34-seater Dash restaurant in the Queen Victoria Hotel, which only opened in the Waterfront on Saturday, last night.   Chef Steven Tempelton is the leader of a creative team at Dash, whose food not only was visually appealing, but excellent too, and was responsible for a most dashing dinner.  Dash is one of the best fine-dining restaurants in Cape Town, and an Eat Out Top 10 Restaurant coontender for 2012.

The 35-bedroom Queen Victoria Hotel, previously the V&A Waterfront company head office, cost R53 million to transform into 5-star luxury, and the interior decor was done by master ‘craftsman’ Francois du Plessis, who has also just done Dear Me restaurant.  Cleverly, Newmark Hotels MD Neil Markovitz has arranged for the nearby Everard Read gallery to hang some if its artists’ works in the hotel, benefiting both parties. Dash has been honoured by a dominant work by Beezy Bailey.  The work is called “The Storm has passed”, and reflects the style of food created at Dash.  The back of the painting has a poem by Bailey:  “As the storm cleared/The dove escaped the cat’s claws/While the blueberry elephants passed by./As God’s tears hit the sky,/they turned into flowers”.

I was welcomed on arrival in the lobby, in which the 30-year old bonsai imported from China holds centre court, by Food & Beverage Manager Alton van Biljon, whom I had already seen in action last week, when I popped in for a tour around the hotel, led by Markovitz and the hotel’s PR consultant Ian Manley.  Alton has always been a most charming host when he worked at Balducci in the past four years, and has impressed with his knowledge of and passion for wine.  He started his career in retail. He moved into hospitality, and worked at Belthazar and Poplars before managing Balducci.

Chef Stephen Templeton grew up in Somerset West, and has been the Executive Chef at Sun City and the Mount Nelson Hotel.  He also was head of a team of 47 chefs at Harrods, the largest Food & Beverage operation in Europe, he said.  After a four year period in running Four Oaks guest house and restaurant in Montagu, he had an opportunity to sell it, and move back to Cape Town. It was in this time that he was approached by Newmark Hotels to become Group Chef, mainly responsible for their restaurants at the V&A Hotel, Dock House and Queen Victoria Hotel, all in the V&A.  Chef Stephen says that he was hands-on in the development of Dash, in sourcing its crockery, cutlery and glassware, in developing a fine winelist, and creating the unique menu.   The name for the restaurant was the result of a five hour brainstorm with the hotel’s executive team, and it was Ronan Jackson from the design agency that suggested the name, after Queen Victoria’s spaniel.  Chef Stephen and Francois du Plessis worked together to create a ‘New York sexy’ interior and menu that complement each other, and Du Plessis has said that it is the first time that his decor has been so well matched by a menu.  Chef Stephen is aiming at presenting ‘sophisticated, stylish, contemporary yet simple food’ at Dash, which he more than achieves.  He wants the food’s personality to shine through, not that of the chef.  Chef Stephen has an interesting team of nine chefs in the kitchen, with an average age of 24 years.   We laughed when we discovered that there is a Chef Jamie and a Chef Oliver in the kitchen.  I met Chef Oliver Cattermole, who created the ‘Alice in Wonderland garden’ of vegetables that is served with the beef fillet.  He worked at one-Michelin-star Novelli, and at The Ivy in London.  All staff have been taught to make coffee, and have tested the menu, to allow everyone to assist guests, as if one were in a guest house and not in a hotel, Chef Stephen said.  The waitress looking after me was Coral, and was honest in saying that she has just finished studying, and that Dash is her first job.  She was sweet, willing to execute every request, but still lacked some knowledge on how the magic is created in the kitchen.  She went to ask the kitchen all my questions. The staff wear a white shirt with the Queen Victoria Hotel logo on it, black pants and a white Dash-branded apron.

The welcome was warm, with Alton taking me through to the lounge, where I was invited to have a drink.  I chose a coffee.  Chef Stephen was happy to hear that I had starved during the day, in anticipation of the dinner.  Vegetable crisps were brought to the table as a snack.  I asked Chef Stephen what would happen if the 34-seater would run out of space in the 35-room hotel, and he assured me that they would pass the business on to the other Newmark Hotel restaurants in the Waterfront. Chef Stephen sees Dash operating in the league of The Roundhouse, The Test Kitchen and Aubergine. 

The restaurant has a black tile floor, an impressive black marble surround fireplace dividing the lounge/bar area from the restaurant, beautiful silver curtains, and a wonderful view onto Table Mountain.   The Beezy Bailey is the only colour splash in the room.  The tables are black metal, made by ‘in’ designer Gregor Jenkin I was told by Francois du Plessis, with white leather chairs.  There are no table cloths, but a good quality serviette, with very heavy and solid Sambonet cutlery imported from Germany, the first time I have seen this locally.  The glassware is excellent.  There is a little candle, and rather ordinary tiny white salt and pepper cellars, probably superfluous anyway, given the excellent food, not requiring seasoning.  The only criticism I shared with Alton was the music selection, being heavy jazz initially, and sounding hotel-like generally.  I reminded him of the great music one hears at Belthazar and Balducci.  The bar is lit with purple lighting at night, and bounces off the bar chairs, creating an interesting visual affect as one enters the bar area.  The colour of the lighting changes throughout the day.

I chose a starter of confit of crayfish on a cucumber sockle with a coriander and paw paw salad (R145).  The impressive part of its presentation was the paw paw crisp, creating a centerpiece to the starter, and tasting sweet and crispy.  Chef Stephen explained that paw paw is liquidised, then glycerine is added, it is baked for nine hours, and then thin slices are cut to create the crisp.  The cucumber was as fresh as could be, as was the salad, the paw paw in it echoing the crisp.  Sorrel foam completed the presentation.  No sauces got in the way of the natural fresh taste of the elements of the dish. No fish knife was served with this starter.  Other starter choices, ranging in price from R55 – R145, include beetroot cured salmon, oysters served on seaweed, wild mushroom ragoût, Ceasar salad, seared foie gras, and caviar (SQ).  The surprise was the most amazing sorbets that were served, and I was allowed three: I chose the Tomato Granite, to which Coral added vodka; a most refreshing Lime & Lemon; and the most amazing Rose, complete with its own rose petals dipped in egg white and crystallised.  The sorbets cost R25 for a choice of three.

The main course choice of Grilled fillet of beef with herb mash and spinach purée with vegetables and port jus (R140) has created a stir.  This menu description does not do justice to the amazing creation that arrived – three slices of fillet on mash, but it was the presentation of the vegetables that created the ‘wow’ response, dubbed by the staff as the ‘Alice in Wonderland garden’, an amazing symphony of carrot, tomato, mushrooms, orange-coloured mini corn-cob, baby radish, baby aubergine, baby turnip, sheets of cauliflower stalk, and tomadillo (tasting of tomato with the texture of aubergine, looking like a green gooseberry), so beautifully presented.  Chef Oliver called it ‘psychedelic vegetables’, and told me that he sources them from the Magic Man in the Karoo.  Main courses are reasonably priced, some being cheaper than the starters, and range from R95 to R145 for roasted sea bass, lobster tortellini, venison, tomato and beetroot tart, scallops, lamb noisette, and duck confit risotto.  The dessert list consists of four options, ranging from R50 – R70, in addition to a Cape cheeseboard (R115), and I chose the Pimms jelly, mint bavois and strawberry sauce, beautifully presented with a long elegant spoon, and well paired with a glass of Silverthorn The Green Man sparkling wine (made by Steenberg GM John Loubser in his private capacity). Other dessert options are chocolate fondant, coconut panacotta, and liquorice macaroons.  Coral brought a cappuccino made with Origin coffee to have with the dessert, and a sweet touch was a jug of extra froth, showing that Alton must have read a Tweet of mine a few days ago about the extra froth a waiter had brought me at Salt Deli, also a Newmark Hotel property.

Alton indulged my love for Shiraz, and poured a glass of Quoin Rock 2006 (R208 per bottle), with violet notes.  Coral brought tap water with an ice bucket and slices of lemon.  The winelist is impressive, bound in grey leather, with the hotel logo on it.  Champagnes and MCC sparkling wines are at the back of the winelist, normally found at the front.   Each wine variety is described, and the origin and vintage of each wine is presented, as are the tasting notes for each wine, generated from a tasting panel’s evaluation of each of the about 100 wines listed.  This is a future Diner’s Club Diamond Award winelist candidate.  The champagnes start at R 940 for Guy Charbaut Select Brut NV, going up to R3500 for Dom Perignon Vintage. Veuve Cliquot Rosé, Billecart Salmon Brut Reserve, and Pol Roger Brut Reserve are also available.  MCC’s start at R200 for Moreson Solitaire, with High Constantia Clos Andre costing R445.  Shiraz choices start at R 205 for Raka Biography, up to R 1390 for Saxenburg SSS Shiraz 2005. The wine-by-the glass policy is interesting – there are no prices for these, but one can order any wine on the list by the glass, within reason, and then Alton and his staff will try to sell the rest of the bottle to other guests.

If there is one taste at Dash that I will never forget it is that of the Rose sorbet – a taste I have never experienced before.  Dash is excellent, and perfect, and I know that the music selection will be addressed, as will the waiters’ food knowledge evolve.  They are so many items on the menu to return to, to try out.  From photographs of the other menu items it is evident that each dish is a work of art in presentation alone. The kitchen closes at about 22h30, but one can pop in at the 24-hour Dash bar for a drink, a coffee or even a dessert, ordered from the room service menu, after the kitchen has closed.  After being a loyal V&A Waterfront shopper for twenty years, it is refreshing to have such an excellent quality restaurant so close by, yet away from the hustle and bustle of the commercial Waterfront area.  I salute Newmark Hotels’ MD Neil Markovitz and his team in creating such an exceptional restaurant.

POSTSCRIPT 14/4: I went back to Dash for a quick coffee and more sorbet, and to show my colleague the Queen Victoria Hotel and Dash restaurant.  Restaurant Manager Darren looked after us, and organised the extra cappuccino foam on the side, from reading this review.  The hotel is almost booked out with delegates from Brazil attending a Tupperware conference.

POSTSCRIPT 8/5: Staying over at the invitation of the Queen Victoria Hotel presented an opportunity for me to introduce my son to Dash, which he was very impressed by.  Food & Beverage Manager Alton van Biljon was most generous in offering us a bottle of Hartenberg The Stork Shiraz 2005, knowing my love for an old-style shiraz.  The chef sent out two complimentary dishes to those we had ordered: the appetizer was a tomato, basil, and mushroom dust, served on a heavy slate plate, reminding me of the work of Eric Bulpitt, previously of Jardineand now at The Round House.  We both ordered a filling starter of wonderful wild mushroom ragout in puff pastry, served with green beans and bearnaise (R65).  Alex had the beef fillet with the ‘Alice in Wonderland vegetable garden’, while I ordered Springbok loin, carrot purée and turnip gratin (R135).   We shared a trio of Rose, Lemon and lime, and Orange and citrus sorbets (R25).   The chef sent out a complimentary pannacotta and lemon sorbet for usto share.   A wonderful evening, once again with an excellent meal, and charming and highly-impressive service by Alton.

POSTSCRIPT 15/5: I returned to Dash with Carole, my colleague in Hermanus, and we were well looked after by Restaurant Manager Darren and Chef Oliver Cattermole.  I tried the Duck Confit Risotto with citrus and herb potpourri, the potpourri containing tea, dried duck (tasting like biltong) and herbs, and served in a separate bowl, which I sprinkled over the risotto.  Carole had the Beef fillet and the ‘Alice in Wonderland’ vegetable garden.  For dessert we had the Chocolate Fondant, which oozed Valrhona chocolate sauce when we opened it, with orange ice cream, a beautiful presentation.  I had my cappuccino with a jug of extra foam, always a nice touch! It was great to meet One&Only Cape Town Hotel Executive Chef Jason Millar, who was celebrating his anniversary at Dash, and to hear a chef’s reaction to the food of another chef – he was most complimentary.  Chef Oliver Cattermole is the driving force in the Dash kitchen, in my opinion, and has created a vegetable and herb garden on the roof of Newmark Hotels’ V&A Hotel, from which he will harvest for his kitchen in future.  

POSTSCRIPT 25/5: Another lovely lunch with excellent service at Dash today, spoiling my friend Jenny to a birthday lunch.  She was surprised to receive a birthday card from the hotel, and a surprise chocolate fondant dessert with her cappuccino.  Jenny’s Beetroot cured salmon with horseradish apple slaw was beautifully presented.

POSTSCRIPT 1/7: Today I took Trevor Jordaan for a birthday lunch at Dash.  I ordered a Cape Malay butternut velouté, while Trevor had a chicory and pickled pear salad, both beautifully presented.  Happy to hear how well the restaurant is doing, and has appointed an Assistant Manager Andrea.

POSTSCRIPT 3/8: Sadly, Restaurant Manager Darren Morgan left the hotel on Monday.  F&B Manager Alton van Biljon has taken a leave of absence, and his return date is uncertain, if he returns at all.  Andrea confirmed this evening that lunch will not be served at Dash for the time being.

POSTSCRIPT 12/8: I had the Mushroom Ragout again this evening, and the pastry casing was tough, and the size of the dish has definitely shrunk.  No Andreas Shiraz was available, which I had tried at Dash for the first time a month ago, when Michael McKenzie and I popped in. The waiter asked how I enjoyed the dish.  I said I didn’t, due to the shrunk size and tough pastry, to which he confidently retorted that the perfect pastry casing is tough! Chef Jamie was in the kitchen this evening. I shared the problem with Hostess Connie, and she apologised.  The waiter told me that the kitchen was sending out a second Ragout, but Connie arrived with the bill, having taken the Ragout off it, saying that the waiter had told her I didn’t want the replacement Ragout.  I got up and left in disbelief at this comedy of errors, the first evening of serious dissatisfaction at Dash.

POSTSCRIPT 25/9: We had a ‘last supper’ at Dash this evening, one of the last nights that Chef Oliver Cattermole will be in the Queen Victoria Hotel kitchen, before he starts at What’s On Eatery on Saturday.  I chose the Foie gras with apple, excellent, but pricey as a starter at R140.  My son enjoyed his Duck risotto (R125).  The Rose sorbet no longer is dark pink, as photographed above, and doesn’t taste as amazing as I remember it. Service efficient but functional, and the personal touch has gone. Excellent Andreas Shiraz 2008 now my favourite Shiraz.  Sad to see us being only one of two tables.  Despite being told in early days that all wines on the winelist are available by the glass, the limit is that only bottles under R300 may be opened for wines by the glass.

Dash Restaurant, Queen Victoria Hotel, Portswood Close, Portswood Ridge, V&A Waterfront.   Tel (021) 418-1466.   www.queenvictoriahotel.co.za (The Dash menu and winelist are now listed on the website, but the Image Gallery does not contain enough photographs to reflect the amazing creativity of the Dash chefs).

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

Restaurant News: Cape Town and Winelands restaurant winter specials

Cape Town’s restaurants are feeling the hospitality winter blues, with a large number of restaurants announcing their restaurant specials.  The winter has claimed its casualties too, and there could be more in what has been a poor winter for many businesses.

La Mouette has opened at 78 Regent Road in Sea Point.   Brio is a new jazz restaurant, in half of the ex-Riboville in town (on the Adderley Street side), while Liquorice and Lime has taken over the other half of Riboville (on the St George’s Mall side).  Van Hunks has opened at 1 Union Street, off Kloof Street in Gardens.  Cafe Nood has opened in Wilderness Road, Claremont. Ryan’s Kitchen has opened at Rusthof guest house in Franschhoek – the chef Ryan Smith is ex-Mont Rochelle.  On Broadway has moved to the New Space Theatre building at 44 Long Street, with a new restaurant where Anytime was.  Buena Vista Social Club has moved to the top end of Portswood Road in the Waterfront.    The House of Meat has opened in the Pepper Club Hotel, corner Long and Bloem Streets, offering a full braai for R 295, from 3 pm every day.   Amazink, ex-Roots, in Khayamandi in Stellenbosch, has opened, with Bertus Basson from Overture an advisor. Spiros has opened in Hout Bay.  Mason’s Cafe & Grill has opened in the ex-Cafe Gainsbourg.  La Cantina has opened in the Alliance Francaise. The De Leuwen Jagt restaurant on the Seidelberg wine estate outside Paarl has opened The Fabulous Bakery.   Gesellig has opened on the corner of Church and Regent Roads in Sea Point, serving breakfast, lunch and dinner.   Chez d’Or has opened in Franschhoek, with Richard Carstens as consultant Chef, scheduled to stay until September, but he left on 28/7.  It has been confirmed that Carstens will take over the running of Tokara in October, given that Etienne Bonthuys is set to open a new restaurant on Dorp Street in Stellenbosch.  Gesellig is a cosy and friendly new eatery in Sea Point.   Indochine  has opened at the Delaire Graff wine estate in Stellenbosch.  The Long Table Restaurant and Cafe has opened at Haskell Vineyards in Stellenbosch.  The Wild Peacock Food Emporium has opened in Stellenbosch.  Knife Restaurant has opened in the Crystal Towers Hotel & Spa, a sister restaurant to Fork.  De Oude Bank Bakkerij has opened in Stellenbosch.  Cafe Le Chocolatier has taken over from Cafe Vendome in Place Vendome in Franschhoek. Leaf Restaurant and Bar has opened where Portofino/The Showroom were located.  Epicerie Fine is the new name of the L’Ermitage Deli in Franschhoek, and has a new owner.   Sommelier Restaurant at the Sante Hotel and Wellness Centre has re-opened.  Illyria coffee shop has opened in the Eikestad Mall in Stellenbosch. Babylonstoren is to open a restaurant in October, next door to Backsberg.  The Fish Shack has opened at The Paddocks in Milnerton.  Reubens at One&Only Cape Town has opened.   Luigi’s from Hout Bay is said to be opening where Vista Mare was in The Promenade in Camps Bay.   Satay Bar has taken over from Zucca in Kloof Street.  Pierneef à La Motte has opened at La Motte. Luke Dale-Roberts, ex-chef at La Colombe and making 12th place on the Top 50 Restaurants in the World list earlier this year, will be opening The Test Kitchen at the Old Biscuit Mill in Woodstock in November.  Sofia’s at Morgenster will open in Somerset West in November.  Down South will open on Long Street in October.  French Toast has opened at 199 Bree Street, a tapas and wine bar.  Babel opens at Babylonstoren next to Backsberg on 14 November.   Hemelshuijs has opened at 71 Waterkant Str, serving breakfast and lunch, and dinner on request.

Portofino, which opened where The Showroom was, has closed its doors. The first review of Portofino appeared on this blog.   Cafe Gainsbourg on Kloof Street, Anytime on Long Street, Josephine’s Patisserie, Ginja, maze at the One&Only Cape Town, La Table de France in Sea Point, Panarotti’s and Shimmi’s Bar in Hermanus, Miguel’s in Plettenberg Bay, and Bouillabaisse and La Brasserie in Franschhoek have also closed down.   Camil Haas, the co-owner of Camil’s in the Cape Royale Luxury Hotel, has left the restaurant, but is doing food and wine pairing evenings in Franschhoek, and has joined Reuben’s, substituting for Reuben Riffel in Franschhoek and at the One&Only.  Yum in Vredehoek has closed down.   In Camps Bay the Cape Town Fish Market and Terra Mare have closed down.  Luke Dale-Roberts is no longer the Executive Chef at La Colombe, but will consult to the restaurant.   Tank in the old Cape Quarter is to get a new name.   Cafe des Arts has taken over from Topsi’s in Franschhoek.  Satay Bar has taken over from Zucca in Kloof Street.  shu has closed down on Main Road, Green Point, and it appears that Camil’s has too.   Madame Zingara has left Cape Town, to pitch her tent in Johannesburg.  Le Quartier Français has clsoed iCi, and has opened The Common Room.

Some restaurants are closing to have a winter break. The Mount Nelson’s Cape Colony re-opens with a new interior and new menu on 1 November.  Vaudeville has closed between August and October.  Marianna’s in Stanford is re-opening on 14 October. The Salmon Bar in Franschhoek re-opens on 1 November, undergoing renovations in a new location (parts of ex-Bouillabaisse and Pam Golding venue). Massimo’s Pizza Club in Hout Bay has gone into winter hibernation, and is likely to reopen in November, in a new venue across the road from its previous venue in Hout Bay, with the new name Massimo’s.  Mario’s, which had to close during the World Cup due to a fire in the kitchen, has re-opened. 

The following restaurant specials have been announced (NOTE: This Specials list is updated continuously).  WE HAVE STARTED A NEW SPRING/SUMMER SPECIALS LIST

We have seen our list used without acknowledgement on other bloggers’ blogs – please acknowledge Whale Cottage Portfolio Blog as your source:

CAPE TOWN

*   The Cru Cafe in the Cape Quarter:  buy 1 wine flight, get 1 free, served with snacks, all days of week, lunch and dinner

*   Wang Thai: 2 courses including rice R 69, at V&A Waterfront, Constantia, Somerset West, and Lagoon Beach branches, until 30 November 

*   Andiamo in the old Cape Quarter: R 49 breakfast special (juice, cooked breakfast, cappuccino), until 11h30 daily; 2 pizzas or 2 pastas with 2 glasses of wine R 125; Basil, chilli chicken/salmon salad with bottle of water or colddrink R 59, until 31 October. Tel (021) 421-3687

*   Pure at Hout Bay Manor: 3 course dinner for R 200, and R 280 with a glass of wine added

*   Vanilla in the Cape Quarter:  1/2 price sushi 12 – 6 pm, 25 % off cocktails

*   Pepenero in Mouille Point : sirloin and chips R 79, seafood platter R 129, prawn platter R 99, oysters R 9 each, half-price sushi, spaghetti bolognaise R59

*  Sinn’s Restaurant at Wembley Square:  lunch (6 options) at R 50.  3-course dinner at R 135.

*   Hussar Grill, in Camps Bay and Green Point: 400g beef ribs, 200g rump/sirloin steak, 200g boerewors R99, until stocks last

*   Pepper Club on the Beach in Camps Bay: “Nip and Tuck promotion” – Prawn platter R98; Potjies R79,95; Sirloin and Prawn combo R89,50; Seafood platter R139,95; half-price sushi – until end October

*   Kuzina in the new Cape Quarter:  Meze platter for two plus bottle of wine R 189, Mondays – Fridays 12h00 – 18h00 and Sunday evenings from 18h00. Continuous. Tel (021) 418-8000

*   Saul’s Sushi@Vegas, 118 Main Road, Sea Point: “Eat as much as you like” sushi R 120 Mondays and Tuesdays, “two for the price of one” sushi Fridays and Saturdays

*   Theo’s on Beach Road, Mouille Point: oysters R 6 each, 1 kg prawns R 99, line fish R79, for lunch and dinner.  300 gram sirloin steak, spatchcock chicken peri peri and 500 gram spare ribs all R 79 for lunch only.  Full sushi platter R99, half platter R50. Tel (021) 439-3494.

*   1800 in the Cape Royale Luxury Hotel, Main Road, Green Point: 300g sirloin steak R99. Until end October.

*   Myoga at Vineyard Hotel, Newlands: 6 course dinner, with 5 choices per course, for R 150, Mondays – Saturdays, continues throughout summer 

*   Tank in old Cape Quarter: 2 courses R R140, 3 courses for R 165, both with a glass of wine, until end October.  Tel (021) 419-0007  

*   Beluga, The Foundry, Green Point: 1 kg prawns R99; 50 % off sushi Sundays – Mondays from 12h00 – 19h00.  Tel (021) 418-2948.

*   The Kove, Victoria Road, Camps Bay: 2-course meal with glass of wine R120; Fish and chips R 79, 400g ribs R75, Oysters R 9,  Seafood Platter R129, Rump 250gm R 79, Rump 500gm R 109, 1kg of prawns R 99, Lamb chops R99.  Tel (021) 438-0004

*  Cafe Sofia in Camps Bay, Green Point, etc:  Breakfats specials, Burger R59, Chicken skewers R59. 

*   221 Waterfront: two drinks for price of one, Mondays – Fridays, 16h30 – 18h30, two dishes on “Lite” and Sushi sections of menu for the price of one, 3-course dinner for R 135

*   Jakes in the Village/on Summerley, in Steenberg and Kenilworth, respectively:   25 % off all dishes, 5 – 7 pm only, Mondays – Saturdays, until end September

*   Buitenverwachting in Constantia:  2 courses R 149, 3 courses R 169, 4 courses R 199

*   Duchess of Wisbeach, corner Main and Wisbeach Roads, Sea Point – free bottle of wine for a table of four

*  Le Restau Paradiso, Kloof Street: Marie’s Menu 3 courses R 110; Capetonian Menu 3 courses R 130; French Classics Menu 3 courses R 150, until December.

*   A Tavola in Claremont: 50 % off all pasta dishes on Mondays. 

*   The Lookout Deck, Hout Bay:  6 prawns free with specific main courses; 6 oysters R 36 (5 – 7 pm only), until end September

*   La Mouette, Regent Road, Sea Point: 6 courses for R 175.  Express Lunch – 2 courses (with 2 choices each) at R 99.   Monday – Saturday dinner, Tuesday – Sunday lunch,  until launch of Summer menu at Garden Party on 10 October. Tel (021) 433-0856

*   Blonde restaurant, Hatfield Street: “two …blondes are better than one” promotion of 25 % off the bill, until September

*   Lagoon Beach, Milnerton – 2 course meal from R 75, “all-you-can-eat” Sunday buffet R 99

*   Jardine, Bree Street: 3-course dinner at R 180, Tuesdays – Saturdays

*   Berthas in Simonstown: 1 kg mussels, 1 kg Queen prawns or 1 kg mini seafood platter cost R 99 each

*   Ricks Cafe Americain, lunch special for R 39, Mondays – Saturdays, until 31 October

*   The Square Restaurant, Vineyard Hotel, Newlands: 5-course dinner costs R 165.  Tel (021) 657-4500

*   Pepperclub Luxury Hotel & Spa: 6 oysters and a glass of bubbly R60, Fridays from 16h00, with jazz

*   Aubergine:  2-course lunch R184,  3-course lunch R235, Wednesdays – Fridays

*   Balducci’s: All pizzas (except Flaming Prawns) R49, 26-piece Platinum Sushi Plate for R99, Burgers from R55.  Monday – Sunday, 12h00 – 18h00.

*   Ferrymans, V&A Waterfront: 3-course pairing meal, with wines matching starter and main course, at R200, until September.

*   Saul’s Taverna: for every meal ordered from main menu, the second person get’s a free main course from chef’s special menu

*   Societi Bistro: “Tour of France” – 3-course French menu R 150, until October

*   Chapman’s Peak Hotel, Hout Bay: Moelas Estufadas R35, Escargots R35, Oxtail R99, Hake and squid, chorico R29, Hake Fillet R69, Butternut and feta lasagne R69.  Tel (021) 790-1036

*   Quay 4: Snoek and chips R59, until October

*   Black Marlin: Snoek on braai R55, half crayfish on braai  R75, Saturdays and Sundays;  3 course meal plus glass of sherry R125, until October

*   Hildebrand: 2 courses R 89, 3 courses R 120, until September

*   Chenin Restaurant and Bar: Sirloin steak R60. Tel 021 425-2200

*   Leaf Restaurant and Bar : 51 % off sushi from 11h00 – 16h00 and all day Sunday, 18 prawns for R69, 50 % off dimsum. Current

*   Gesellig, Regent Road, Sea Point: 2 courses plus soup or dessert = R 90 for dinner; lunch costs R40 for dishes usually costing R65 – R77 12h00 – 14h00

*  The Fish Shack Restaurant and Wine Bar, Paddocks, Milnerton: Shack Platter and glass of wine R 90

*   Blowfish in Blouberg: Seafood platter R 89, 20-piece sushi platter + glass of wine R99, 500g rump steak R 95, Chicken schnitzel R75, Prawn platter R69, Thai seafood curry R79, Mixed Grill Espetada R95, until October. Tel 021 556-5464

*   Ocean Basket: Starter, seafood platter, and bottle of Two Oceans wine for 2 for R 235 (only at Hout Bay, Plumstead, Tygervalley and V&A branches), until 31 October.

*   Live Bait, Kalk Bay Harbour: pan-fried paprika calamari R50, until end October, Monday – Thrursday lunch, Sunday – Thursday dinner, tel 021 788-4133

*   Bamboo, below Cape Royale Hotel: unlimited prawns at R 95 on Sunday evenings, 10 oysters for price of 8

*   Cape Town Fish Market: 2 courses R 59, 3 courses R 69, (snoek paté, 200 g hake and chips, koeksisters) until 17 October

*   Cafe Chic:  3 courses R130, half price cocktails Wednesdays, until October. Tel (021) 465-7218 

*   OYO at V&A Hotel : 500g crayfish special R185. Current

*   Krugmann’s Grill, V&A Waterfront: 200g sirloin steak and 4 prawns R 65; chicken or beef burger with chips for lunch only 12h00 – 17h00 R29, both offers until end October

*   Spur: rump and sirloin, and beef or chicken schnitzel all R 59,95, until end October

*   Dale’s Black Angus Grill, Tableview: Beef Burger, Minute Fillet Steak and Egg, Mussel and Lobster Pot, Zuricher Geschnetzeltes, all R40; Liver R35; Fish & Chips R30; Castle Draft R12, until end October Tel (021) 551-7776 

THE WINELANDS

*   Allee Bleue, outside Franschhoek: choice of three 250 gram steaks at R 99, including a glass of estate wine, May – September. Tel (021) 874-1021

*   Olivello, Klapmuts, outside Stellenbosch: 2-course meal R 99, 3-course meal R 119.

*   Le Bon Vivant in Franschhoek: 2-course meal for R 150, 3 courses for R 175, until end October. Tel (021) 876-2717

*   Cuvee, Simonsig wine estate, outside Stellenbosch:   2 course lunch or dinner + glass of wine R 170, 3 courses R 200, August – October

*   Bosman’s, Grand Roche Hotel, Paarl: 3-course lunch and 2 glassses of wine for R 260, Sundays

*   Lanzerac Hotel in Stellenbosch : 3 course lunch R 235

*   Le Petite Ferme, Franschhoek: 2 courses R 100, 3 courses R 150, plus carafe of wine, live music, every Friday evening, until end October

*   Ryan’s Kitchen at Rusthof, Franschhoek : 5 course meal Taste of Africa R395, with wine added R595.  Summer Tel (021) 876-4598.  

*   Noble Hill, Klapmuts: Farmer’s Lunch costs R 62, Mondays – Fridays

*   Restaurant Christophe, Stellenbosch: business lunch – 2 courses R130, 3 courses R 150, Tuesday – Friday, served within one hour, all year

*   Allora in Franschhoek: 3 course menu at R89, until end November. Tel (021) 876-4375.

*   Café Nadine, L’Ermitage, Franschhoek – pasta, sald and glass of wine  R69.  Tel (021) 876-9200

*   Waterkloof Restaurant at Waterkloof in Somerset West: Summer special – 2 courses R140, 3 courses R170, and includes a tasting of 5 Waterkloof wines. Tel (021) 858-1491

*   L’ermitage, Franschhoek: 2 course meal and glass of wine R85. Until end October. Tel (021) 876-9200

OTHER AREAS

*   Season in Hermanus: 2 course meal R 75, bredie of the day R 48, Sunday roast R 65, 3-course Sunday lunch R 110. Tel (028) 316-2854

*   Mediterrea in Hermanus: 3 course meal R 195, Monday – Thursday dinners and Sunday lunches

*   The Class Room, Hermanus: 5 course gourmet dinner, R 165, Wednesdays – Saturdays, until end October.  Tel (028) 316-3582

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

Copyright: Whale Cottage Portfolio