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<\/a>World class Cause Effect Cocktail Kitchen \u00a0has opened in Camps Bay as a summer pop-up, in the space previously known as Sunset Sessions, below the Bay Hotel on Victoria Road. It is the second branch of this Cocktail Kitchen, \u00a0its larger Waterfront Branch being the home to many Award-winning mixologists and used for bartending competitions.<\/p>\nVisiting Cause Effect on a busy Camps Bay Sunday, my friend Ian and I experienced a vibrant, fun, and friendly space, and were impressed with the presentation of the food and cocktail offering. It meets its electronic mantra : kinda classy, kinda hood\u00a0<\/p>\n
Cause Effect was established by Kurt Schlechter in the Waterfront, having originally operated While she was busy with this project, Kurt flew off to Dubai, \u00a0setting up a Cause Effect pop-up with their award-winning mixologist David van Zyl for six weeks at the Grand Sheraton.<\/p>\n When we arrived, we spoke to young but energetic # \u00a0 The funkiest cocktail, and perfect for tourists, is the Table Mountain one, described as Joseph Barry VS (a local potstill brandy), Naartjie Spice Bitters, Rooibos Cordials, mint, and citrus soda (R129), and served in a Perspex container in the shape of Table Mountain.<\/p>\n # \u00a0 The weirdly named Richie the Sparkle Rainbow Unicorn There are numerous other funky Superstars cocktails to sip and watch trendy passersby and cars, including Rabbits Foot, Goes Banana\u2019s, Daisy, and Rock n Roll.<\/p>\n Soft drinks, coffees, fruit juices, beers, wines, and spirits are available too.<\/p>\n We were very surprised at the amazing presentation of the # \u00a0salt and pepper calamari (85) – we found it to be dry until we dipped it into a pinkish tartare sauce, and to be short on the saltiness side.<\/p>\n # \u00a0grilled halloumi and avow with a sweet chilli # \u00a0falafel balls filled with Brie cheese, made with chickpeas, Mussels and Springbok Caprese are also offered as canap\u00e9s. \u00a0Sharing boards are offered, with a choice of Vegan (R285), chicken wings (R129\/R245), and Cheese and Charcuterie (R349). Sliders can be ordered too: with Tacos and Burgers offered (R145\/R159). \u00a0A green salad with feta costs R89. Dessert choice \u00a0is ‘limited: Cape Malta pudding and Chocolate Volcano, both at R89.<\/p>\n<\/a>in \u00a0Johannesburg. \u00a0His wife Ruzaan did a fantastic job of transforming Sunset Sessions into Cause Effect in Camps Bay, adding branding, and creating an attractive structure over the bar counter, made from various types of Fynbos, much of which goes into the cocktails. An open kitchen area was already in place.<\/p>\n<\/a>Manager Gabrielle Vietri, and I told her that we were coming to try Cause Effect. We chose a seat at the bar counter, and she invited us to order from the menu, while a mixologist created a cocktail from their menu for each of us:<\/p>\n<\/a>was made in a ceramic pig-head container with Bombay Sapphire Gin, strawberry, orgeat syrup (made with almonds, sugar and rose water), pineapple, Angustora Bitters, and topped with candy floss (R119). \u00a0Both Ian and I found it too sweet.<\/p>\n<\/a>dishes we ordered, all three coming off the \u00a0anapest section of the menu :<\/p>\n<\/a>sauce (R85), one of the most attractive dishes I have seen in a long time, the simplicity and colour contrast adding to the attraction\u00a0of the dish<\/p>\n<\/a>cilantro and garlic (R85), served with a Tahini sauce. Both Ian and I did not like this dish at all.<\/p>\n