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<\/a>In speaking to Homespun Chef Matt Schreuder about his new restaurant opening at The Andros Boutique Hotel next month, he told me that his father, the well-known restaurateur Dale Schreuder known for the Dale\u2019s steakhouses he has owned over the past more than 30 years, has opened a new restaurant with a completely different concept.<\/p>\nHarvest Culture Eaterie is Dale\u2019s tenth restaurant, and describes itself as a \u2018modern Bistro\u2019<\/i>, \u2018celebrating Earth\u2019s bounty\u2019 .<\/i><\/p>\n
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On Saturday I drove through to the Northern Suburbs, to Tyger Falls Waterfront, \u00a0to try the new restaurant, lunching with owner Dale Schreuder, and with Chef Matt and his partner Elri. We were the first lunch table to be cooked for by the kitchen and to be served by the waitrons.<\/p>\n
Dale shared a lot of information about his hospitality background, going back fifty years. Dale\u2019s wife Iris is a talented interior designer, having designed Chef Matt\u2019s Homespun in Blouberg, and now very busy in designing his new restaurant at The Andros. She designed Harvest Culture\u00a0Eaterie too, a lovely touch being plants all along the top of the restaurant walls. Dale told me that they are planning an in-door Hydroponic system, which will allow Chef Mark to pick herbs fresher than fresh.<\/p>\n The A4 menus are smart, in cream, and made from a plasticised material, which means that they can be cleaned and sanitised after use, and will not show wear and tear. I was surprised by the number of Starters and Main courses offered, and the variety of dishes on offer, suiting Vegetarians, Vegans, Pescetarians, and lovers of Dale\u2019s famous steaks, including his Special Reserve 21, of which he says a million have been made over the years in his restaurants. \u00a0We ordered a starter and a The restaurant can seat 80 diners. The restaurant is spacious, with tables well-spaced. All the doors facing the Tyger Falls waterfall and lake are stackable, and Dale intends to open the doors on good weather days, for outside seating. \u00a0The seating is comfortable, with ostrich-style upholstery and dark granite table tops. Cutlery is by Nova Vision, while the tableware is sourced by Continental China from Portugal, their Coco Cascais range, in beautiful blues, and some with swirls, an Instagramer\u2019s dream.<\/p>\n Mitchell van Niekerk is a partner and GM of Harvest Culture Eaterie, and will be well-known to former Dale\u2019s Black Angus clients, having been the GM of the former restaurant for seven years. Chef Mark Redman worked at Dale\u2019s Black Angus too, and moved to Harvest Culture from Hillcrest Restaurant.<\/p>\n Harvest Culture Eaterie is not only a restaurant, but as a Deli it serves the staff working at 106 offices and residents of 580 apartments in the Tyger Falls Waterfront area, in offering sourdough bread and baguettes, scones, croissants, a range of cold meats and cheeses, preserves, jams, lentils and other legumes, different types of nuts, and baskets in which to take their Deli shopping home. \u00a0Freshly-made wraps and salads are available to take home to eat too. Breakfast, Lunch and Dinner is served, from Tuesdays – Sundays.<\/p>\n Our starters were a varied selection, all but two # \u00a0 Steak tartare – this was Dale\u2019s choice, the raw egg yolk placed on top of the mince stack, served with gaufrettes potatoes, and baby leaves. (R80). What an attractive dish this was, with the potato crisps surrounding the tartare stack.<\/p>\n # \u00a0 Cured Salmon – this was my order, salmon cured in gin and citrus, served with Cr\u00e8me Fra\u00eeche, pickled red onion, cucumber, and mint, beetroot, and finished off with a coral tuille. (R90). It was a light starter, tasty, and well presented.<\/p>\n # \u00a0 # \u00a0 Burrata Salad – Matt ordered this starter, the house-made Burrata, Parma ham, figs, Rocket, mint, and a basil and ginger vincotto (grape must syrup). # \u00a0 Prawn Ravioli – Elri ordered this colourful starter, served with a Masala velout\u00e9, mussel bahjias, and coriander foam. (R100). Elri and I traded one of her ravioli and some of my Salmon, the ravioli being large, in a tasty sauce.<\/p>\n Other starters offered are Smoked Beef carpaccio, Mussels, Baby Beetroot, Baked Camembert, Vegan Pok\u00e9 Bowl, and Salmon Pok\u00e9 Bowl, the latter two dishes costing R110 and R130, respectively.<\/p>\n Our immediate reaction was that the Starter dishes were too generous in size, especially as the main The Main courses which we ordered were as follows:<\/p>\n # \u00a0 Duck Breast – Dale ordered this dish, I being tempted to do so too. It was served with two Confit leg croquettes, ginger carrot pur\u00e9e, potato fondant, cherry gel, and port jus. (R190). I had a bite of the duck, delicious and tender.<\/p>\n # \u00a0 Pork Belly – this was my order, consisting of cider-braised pork belly placed on a bed of cabbage, served with spiced apple pur\u00e9e, paw-paw chutney, # \u00a0 Line Fish – Elri ordered this dish, the fish of the day being Hottentot, a fish variety I had not eaten before. It was prepared pan-seared, with confit potato, broccolini, cauliflower pur\u00e9e, and sauce vierge. (R150). I was # \u00a0 \u00a0Dale\u2019s Famous Special Reserve 21 Fillet – Matt ordered his dad\u2019s famous fillet, a hallmark of his Dale\u2019s restaurants. (R195). The 250 gram fillet is served with a unique secret sauce, Dale sharing that it includes Lazenby Worcestershire sauce, onion, Other main courses offered are Smoked Brisket, Cauliflower Steak, Vegan Bolognaise, 3 Musketeers (medallions of Kudu, Springbok, and Ostrich), and Pork loin ribs. Sides cost an extra R30, and sauces R35. \u00a0All main courses cost under R200.<\/p>\n Even though we had eaten more than enough, with very generous portions served, Elri and I could not resist the desserts, a shorter list to choose from. My choice was Breakfast is served from 9h00, with a Breakfast Menu that offers Avo Toast (R49), Mini English (R55), Full English (R99), Breakfast Wrap (R75), and Zucchini Fritters (R70).<\/p>\n Dale and Mitchell are planning music entertainment for the new restaurant.<\/p>\n Harvest Culture Eaterie is true to its promise of quality, value, and service. The food and its presentation was superb, with large portions at very reasonable prices. I was impressed that the fish dishes were served with fish knives. \u00a0The restaurant has a lovely view onto the lake and waterfall, and will offer outside terrace seating on warmer days. Parking is available in the building. Dale and his team are warm and friendly, welcoming diners to the restaurant, and making them feel at home.<\/p>\n Disclosure: I have been appointed as Communications Consultant of Harvest Culture Eaterie.<\/p>\n <\/p>\n Chris von Ulmenstein, WhaleTales Blog: www.whaletalesblog.com www.chrisvonulmenstein.com\/blog Tel +27 082 55 11 323 Twitter:@Ulmenstein Facebook: Chris von Ulmenstein, My Cape Town Guide\/Mein Kapstadt Guide\u00a0Instagram: @Chrissy_Ulmenstein @MyCapeTownGuide<\/strong><\/p>\n <\/p>\n<\/a>He studied at the Hotel School in Johannesburg. He spent a number of years as Food & Beverage Manager at Johannesburg hotels. In 1980 he opened his first own restaurant, Dale\u2019s Place in Rosebank. Soon he expanded, and added Black Angus restaurants in Edenvale, Randburg, and Florida. He opened Stages Bar & Grill in Durban too. In 1986 he sold all his restaurants, and changed his life completely, doing youth mission work in Africa and in the USA. But the restaurant bug would not let go, and in 1990 he opened Dale\u2019s Place in Table View, moving it into a house later, and running it for 14 years. A back injury whilst training for climbing Mount Kilimanjaro forced him to close the restaurant, turning it into a guest house which still operates successfully, and to heal his back. In 2008 he opened Dale\u2019s Black Angus at The Paddocks, sadly closing it last year as the Lockdown regulations affected his business.<\/p>\n<\/a>The restaurant bug bit Dale again, and he has just opened Harvest Culture Eaterie, with some steak dishes, but expanding the menu repertoire to include Vegetarian and Vegan dishes (his daughter Naomi is Vegan and the creator of the Vegan Chocolate cheese cake on the dessert menu) as well as Hawaiian-inspired Pok\u00e9 bowls. The cuisine style is described as \u2018modern Bistro\u2019<\/i>, and daily specials will showcase the best of Cape Town\u2019s seasonal produce. Chef Mark\u2019s cuisine oozes infused flavours, quality ingredients, and skilled preparation, on the foundation of Dale\u2019s restaurants\u2019 heritage and tradition. \u00a0Dale emphasised that the foundation of his restaurants is Quality, Value, and Service, his emphasis being personal service and offering the best possible prices.<\/p>\n<\/a>main course each, and shared bites of each other\u2019s dishes.<\/p>\n<\/a>We were surprised when GM and co-owner Mitchell brought a plate of Amuse Bouche treats to our table, to start off the meal. It was beautifully presented Smoked Wagyu brisket, with Fior di latte, and sprinkled with truffle oil, on toasted sourdough. As Elri does not eat meat, her Amuse Bouche was made with Salmon, Fior di latte, and basil pesto.<\/p>\n<\/a>of the starters costing under R100. :<\/p>\n<\/a>Korean Cauliflower wings – we shared this dish in addition to the very generous starters we had each ordered. The dish consists of Gouchajang (red chili paste)-glazed cauliflower florets, and served on a bed of Asian cashew nut slaw, and a scallion (spring onion) dipping sauce. (R60).<\/p>\n<\/a>I loved the combination, tasting some of this starter, also beautiful in its presentation, (R90).<\/p>\n<\/a>courses were still to follow.<\/p>\n<\/a>and topped with crackling (R175). It was served with two very large potato pork croquettes, I only being able to finish one of them.<\/p>\n<\/a>surprised by the distinctive fish taste of the Hottentot, compared to hake and kingklip, when Elri gave me a bite to try.<\/p>\n<\/a>garlic, herbs, and blended with whipped butter, creating a crust on top of the steak. \u00a0I had a bite of the steak, delicious\u00a0and soft.<\/p>\n<\/a>70% Dark Chocolate Cremeux, served with lime butterscotch, berry gel, and hazelnut ice-cream, the most beautiful presentation, with an azalea flower placed in a cone shaped wafer on top of the ice cream. Elri ordered the Vegan chocolate cheesecake, creamy and velvet <\/a>smooth, accompanied by chocolate ice cream. Other dessert options are Malva chai-infused pudding, Cr\u00e8me Br\u00fbl\u00e9e, and Raw Vegan Key Lime Pie ice cream. Dessert prices range from R60 – R70.<\/p>\nHarvest Culture Eaterie, 3B Tygerlake Building, Tyger Falls Waterfront, Durbanville, Cape Town. Tel 071 551 7776 www.harvestculture.co.za (still under construction). Instagram: @harvestculturerestaurant Tuesdays – Sundays 9h00 – 22h00.<\/b><\/h3>\n