{"id":47374,"date":"2013-08-24T00:01:37","date_gmt":"2013-08-23T22:01:37","guid":{"rendered":"http:\/\/www.whalecottage.com\/blog\/?p=47374"},"modified":"2013-08-31T15:29:23","modified_gmt":"2013-08-31T13:29:23","slug":"restaurant-review-65-on-main-fresh-find-in-green-point","status":"publish","type":"post","link":"https:\/\/www.chrisvonulmenstein.com\/blog\/cape-town\/restaurant-review-65-on-main-fresh-find-in-green-point\/","title":{"rendered":"Restaurant Review: 65 on Main fresh find in Green Point!"},"content":{"rendered":"

\"65<\/a>The restaurant at 65 Main Road used to be one of Green Point’s most popular when it was called Miss K, but nose-dived when it was taken over by an Italian owner and he renamed it after his daughter Giulia a year ago. \u00a0He lasted a few months before returning to his homeland, as his wife did not like Cape Town. This left the space for Whitney Wentzel to take it over and to open 65 on Main within two weeks, at the beginning of August. \u00a0It was a surprise discovery, following a most mediocre Camps Bay experience earlier that day!<\/p>\n

I underestimated Whitney on first appearance, and thought her to be the manager, as a waiter came out to greet me even though she was outside as well. \u00a0I was left in the care of a second waiter Sheldon, who informed me that Whitney is in fact the owner. \u00a0Whitney studied at the Hotel School in Granger Bay, having graduated just before the World Cup, and worked as F&B Manager at The Taj, The Cullinan, Zimbali, and the Arabella Kleinmond hotels since then. \u00a0She had a dream to run her own restaurant, \"65<\/a>and told me that she dutifully saved as much as she could, having been taught by her portfolio asset manager mother. \u00a0Although only 25 years old, I sensed that Whitney pays attention to detail, and knows exactly what she is doing, and that her establishment will be one to watch as she grows in experience and reacts to customer feedback, which she actively requested.<\/p>\n

Little has changed in terms of the interior, but a couch has been added near the entrance. \u00a0The coffee table has a glass vase of oranges, a selection of magazines, and Jamie Oliver’s ‘Return of the Naked Chef’<\/em>. I had a wobbly table, but new ones are on order, Whitney said. \u00a0Sheldon tried his best to stabilise the table. \u00a0There is no decor on the walls, only a TV screen on each wall but with no volume, good background music filling the restaurant. The first change I noticed was the staff uniform, completely different to anything I have seen before, the waiters wearing a strong blue pair of pants, a shirt, and a smart branded button-down blue jersey. \u00a0Sheldon had a lovely smile and seemed very eager to please, but is very softly spoken, making it difficult to hear him. \u00a0He will develop as his confidence grows. \u00a0A lovely touch was Chef \u00a0Foster Dube coming to the table, to check if all was to my satisfaction. He reports to Chef Linda \u00a0Trautmann, a graduate from Silwood Kitchen and who has worked in London. \u00a0 I liked the material serviette but there are no tablecloths, although there is an unusual grey sponge-like centrepiece ‘placemat’<\/em> with a glass vase with two apples. \u00a0Cutlery is brand new and good quality, but unbranded. \u00a0An unbranded salt and pepper grinder is on the table. \u00a0Sheldon brought bread to the table in a neat bread basket, with a bottle each of Willow Creek Extra Virgin olive oil and Cabernet Sauvignon Balsamic Vinegar, the latter which I haven’t seen before. \u00a0Sheldon brought branded Clover butter portions when I asked for it for the bread.<\/p>\n

There is a collection of menus, for Breakfast, for Lunch and dinner combined, for ‘Kiddies<\/em>‘, and Desserts, all in the same yellow colour, neatly designed and printed, each with the 65 on Main logo of butterflies and orchids. \u00a0Whitney designed the menu, and prides herself that no dish costs more than R110. \u00a0The menu states ‘We use free range chicken and eggs. Buy in organic produce’<\/em>. \u00a0Whitney said that she receives deliveries daily, no food being kept for use the next day. Breakfast is served all day. Eggs Benedict cost R52; a classic two egg breakfast with a number of accompaniments R48; \u00a0DIY two egg omelet R30, Health breakfast parfait R30; or a muffin, scone or croissant (R20 each). \u00a0Starters include Tapas platters of cashew chicken satay, sticky chicken wings, calamari, samoosas, spring rolls, and Panko style prawns, costing R45 for one, R80 for two and R110 for three tapas. \u00a0Beef carpaccio costs R75 and \"65<\/a>chicken liver salad R55. \u00a0 The starter portion of Wild Mushroom Ravioli (R65) was generous, topped with rocket and a dominant raspberry vinaigrette, and was served with a rich and creamy Parmesan sauce, which became the hero of the dish at the expense of the ravioli. \u00a0Grilled catch of the day, 200g beef loin, and lamb cutlets cost R110; Chicken Supreme R85; Malay chicken curry R80; and Meatball linguini R75. \u00a0The children’s menu ranges from R25 – R38. \u00a0I had a chocolate brownie with superb vanilla bean ice cream for dessert, and a nice touch was the butterfly logo on the dessert plate, as well as the fresh\"65<\/a> serviette served with it. \u00a0Very impressive was how the dessert spoon was brought to the table, Sheldon holding it with a serviette, a nice Whitney touch! \u00a0Other desserts are ’65-ers Chocolate euphoria, served with mixed berry compote and vanilla bena ice cream (R65); cr\u00e8me Br\u00fbl\u00e9e; and malva pudding, the latter two costing R55. \u00a0The LavAzza cappuccino was perfect, and served with home-made fresh biscotti. \u00a0Muffins, scones, and chocolate brownies are on display, to eat there or to take away.<\/p>\n

The winelist does not match the design of the menus, having been compiled by Meridian wine distributors and branded as such on the back, something I have not seen before. \u00a0The restaurant therefore just stocks that company’s 25 odd local wines. \u00a0It was a surprise to see champagnes on the winelist, not being local brands and because Whitney is positioning her restaurant as good value. Veuve Clicquot Ros\u00e9 costs R850, while the Brut and Mo\u00ebt et Chandon cost R800. \u00a0Simonsig Kaapse Vonkel is sold by the glass at R45\/R200, while its Brut Ros\u00e9 costs R220, and L’Ormarins Brut R220. \u00a0 \u00a0Two or three brands per variety are offered, but a few more Sauvignon Blancs. In the Shiraz category Cape Point Vineyards Splattered Toad costs R35\/R130, and De Grendel R220. \u00a0Whitney brought a small glass of D\u00e2bar\u00a0Sauvignon Blanc, a Napier wine estate in which her partner has a business interest, for me to taste. \u00a0A selection of 23 cocktails is offered, ranging in price from R48 – R52. \u00a0A number of jugs of filtered water is available, with mint, lemon, or strawberries.\u00a0Cigars are available.<\/p>\n

Whitney has appointed Tin Can PR agency*, and The Fresh Ingredient* to develop her brand, the latter company having developed a number of \u00a0hospitality brands. \u00a0One senses her determination to build her brand, and Whitney may not stop at one restaurant only, one can predict. Whitney has hard work ahead of her in training and growing her staff, but she appears to know what she is doing, and has young and fresh ideas which may surprise some of the older hands in the restaurant industry. \u00a0The restaurant is true to its pay-off line ‘Where food meets pleasure<\/em>‘. \u00a0The bill was presented in a glass container, and came with two Lindt Lindor balls. \u00a0 I had ordered a muffin to take home, and again Whitney’s touch was visible, with a serviette inside the box, as well as an extra serviette and a fork provided. An error with the ravioli charge was quickly corrected. \u00a0It was very\u00a0hot inside, despite the cold and wet weather outside. \u00a0 65 on Main is a place to watch, and should soon draw the old Miss K fans back, as well as attract new supporters.<\/p>\n

Disclosure:<\/strong> \u00a0 Whitney gave me a bottle each of her 65 on Main branded still and sparkling water to take home.<\/p>\n

POSTSCRIPT 24\/8<\/strong>: \u00a0I returned today, to get the information from the dessert and breakfast menus (updated above), which I did not receive by e-mail. \u00a0I tried the Breakfast \"65<\/a>Wrap (R35), which contains scrambled egg, rocket, tomatoes, and bacon and was served with very spicy chips, which are not mentioned on the menu, which Whitney replaced with a side salad. \u00a0Service remains a weakness, this time from Shephard. \u00a0I also met Chef Linda, who told me that she has had her own restaurant in Wellington and a bakery in Scotland, and worked in a number of Wellington restaurants. \u00a0She was selected by Whitney after a ‘cook-off<\/em>‘, the dishes of the chef candidates being evaluated by Whitney and her waiters. Her summer menu will contain more tapas, summer salads, line fish, steak, and she will retain the Malay chicken curry. \u00a0 Her bread comes from Knead, but she bakes everything else herself. \u00a0One can order scones, muffins, and chocolate brownies, or take them away. \u00a0The coffee was served with a mini choc chip cookie today, freshly baked and delicious.<\/p>\n

*POSTSCRIPT 26\/8:<\/strong> \u00a0I have just received a call from an executive (he spoke so fast I did not get his name) of Tin Can PR, who is leaving at the end of this week, and appears to be setting up his own PR consultancy with 65 on Main as a client. \u00a0He confirmed by e-mail that The Fresh Ingredient has not yet been appointed.<\/p>\n

POSTSCRIPT 29\/8<\/strong>: \u00a0I returned to the restaurant this evening after a show, and was pleasantly surprised at the table cloths and candles, and two new superb dishes being tested for the summer menu: chicken liver parfait served with rooibos-infused raisins \"65<\/a>and a poached pear syrup; as well as a buttermilk panna cotta with a berry compote. \u00a0New staff have been appointed, and Lebo was the best I’ve experienced in my three visits, an intern from the Hotel School. Whitney told me that they only use organic milk from Woolworths at the restaurant, and can offer patrons gluten-free bread and pasta. \u00a0They have also introduced a Loyalty Card, as well as a guest comment card requesting feedback.<\/p>\n

\"65<\/a>POSTSCRIPT 31\/8<\/strong>: \u00a065 on Main is becoming addictive, and Whitney created appetite appeal by Tweeting a photograph of her self-baked choc chip marshmallow muffin yesterday, which I went to try. \u00a0It was beautifully served with their butterfly logo and a spoonful of vanilla bean caramelised nut ice cream.<\/p>\n

65 on Main<\/strong>, 65 Main Road, Green Point. \u00a0Tel (021) 439-9559. \u00a0www.65onmain.com<\/a> \u00a0Twitter: @65onMainCT \u00a0 Free wifi. \u00a0Monday and Tuesday: 7h00 – 17h00. \u00a0Wednesday – Saturday 7h00 – 23h00. \u00a0Sunday 7h00 – 17h00.<\/p>\n

Chris von Ulmenstein, Whale Cottage Portfolio: \u00a0www.whalecottage.com <\/a>\u00a0Twitter: @WhaleCottage<\/p>\n","protected":false},"excerpt":{"rendered":"

The restaurant at 65 Main Road used to be one of Green Point’s most popular when it was called Miss K, but nose-dived when it was taken over by an Italian owner and he renamed it after his daughter Giulia a year ago. \u00a0He lasted a few months before returning to his homeland, as his […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false},"categories":[3,124,20,21,19],"tags":[20485,20181,5961,32370,398,20487,32378,271,20488,2196,2877,20486,6977,20182,10792,9062,666,18804,6272,8441,10254,6749,20604,20491,7043,7804,14772,3817,3625,20484,11252,5708,3987,20490,7249,20489,10216,32385,32373,20483,455,171,531,14329],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t