Tag Archives: winelist

Corona Virus: Lockdown Journey Journal, Day 5 of Adjusted Level 2, 4 June 2021.

Friday 4 June 2021, Day 5 of Adjusted Level 2 😷

Corona Gratitude 🙏

#Grateful for a good night sleep; for a full day in my home office, opening my doors to the cats to spend most of the day outside, the longest that 7 month old Earl Grey has been outside, loving lying in the sun😻😻; for a very busy workday, organizing a Father’s Day competition, proofreading a Winelist, and doing Social Media posting; for being able to sleep like a baby when I go to bed, being so busy on weekday client meeting days💙; for a Bakoven walk with Vivian, bumping into Continue reading →

Restaurant Review: Palma on Bree Street authentic Italian family-run, but no passion!

Palma Interior candles Whale CottageAbout ten days ago Orphanage Cocktail Emporium co-owner Katie Friedman introduced me to new eateries Mother’s Ruin Gin Bar and Palma in the next street block on Bree Street, being landlord to both.  My experience of Palma on that evening differed vastly from that of our dinner last night.

I had invited my friend Whitney to join me, and we chose an outside table, given how hot it still was when we arrived.  It was lighter than on my previous visit, and the ‘less is more’ interior design impressed.  General Manager Roberto Carluzzo did not seem to recognise me, or to react to the Facebook posts and the blogpost I had written about the 26 eateries on Bree Street subsequent to my first visit.  The doorman did however welcome me back, a nice touch.  Mama Palma Carluzzo was in the bar, putting on finishing touches to leaving, and I was disappointed, as we had been told that she is the chef, in charge of Continue reading →

Balducci’s unique menu good enough to eat!

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

Top 100 SA Wines to withdraw libel suit against wine blogger Dionysus

Robin von Holdt, the organiser of Top 100 SA Wines competition, who was planning to sue Dion Martin, the writer of the Dionysus wine blog for R100000 in defamation damages, has offered to withdraw his case if both parties agree to make a R2000 donation to a charity.

Von Holdt organised a Top 100 SA Wines competition last year, and attracted criticism for his guest house Rodwell House receiving an accolade for its winelist in his own competition.  Martin wrote about this on his blog, called Von Holdt some names, and received a summons from Von Holdt with a defamation claim.

This statement was posted on the Top 100 SA Wines blog by Von Holdt on Friday:

“The matter at hand has become distorted and emotive.  Libel is libel wherever it is published and those writing on the internet should adhere to the same standards as print publications.  I have a commitment and passion for the wine industry that is bigger than this matter ius.  I have listened to what has been said and consulted with wine colleagues.  The matter is not contributing positively to the wine industry that I respect, enjoy and promote.  I feel that an on-going adversarial relationship with bloggers is highly undesirable.  It also has the potential to damage our image abroad.  I therefor (sic) make Dion Martin the following ‘without prejudice’ offer to put this behind us and end this fully:

1.  We both agree to each pay Pebbles Project a sum of R2000.00, a needier cause than those of our respective attorneys

2.   I will then drop my libel case against you.

An apology for publicly insulting me would demonstrate character and I leave that to you to consider.  I do hope that you will see fit to rise to this opportunity.  I hope too that some of the more negative journalists won’t see this as another chance to launch yet more salvos of criticism and inflame matters further”.

The last sentence may refer to the Cape Argus calling Von Holdt for input to a story about the planned court case against Martin.  Martin told me that he will accept Von Holdt’s offer, on one condition: Von Holdt’s Rodwell House must not enter any future Top 100 SA Wines competitions, which was one of the aspects that Martin criticised about the competition, given the conflict of interest in Von Holdt being a ‘non-active ‘ shareholder (Von Holdt’s description of his role) in Rodwell House.

Von Holdt must have realised that he had no hope in winning this court case, and must have been surprised that wine writers (and bloggers in particular) attacked him for this attempt to muzzle a wine blogger.  The final straw for him must have been the call from the Cape Argus journalist, to whom we had sent the story.

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