{"id":95872,"date":"2017-11-22T00:29:01","date_gmt":"2017-11-21T22:29:01","guid":{"rendered":"http:\/\/www.chrisvonulmenstein.com\/blog\/?p=95872"},"modified":"2017-11-23T23:58:59","modified_gmt":"2017-11-23T21:58:59","slug":"on-the-rocks-in-bloubergstrand-best-view-in-the-world-brings-ocean-into-the-menu","status":"publish","type":"post","link":"https:\/\/www.chrisvonulmenstein.com\/blog\/cape-town\/on-the-rocks-in-bloubergstrand-best-view-in-the-world-brings-ocean-into-the-menu\/","title":{"rendered":"On the Rocks in Bloubergstrand: best restaurant view in the world, brings ocean into the menu!"},"content":{"rendered":"

\"\"Whilst it was not the sunniest day when I left home for Bloubergstrand yesterday, the sun shone on us for our select Media lunch at On the Rocks, to introduce new Chef Charl du Preez, and his new Cape Seafood Cuisine summer menu, designed in conjunction with its new Restaurant Consultant Chef Pete Goffe-Wood.  <\/b><\/p>\n

No Capetonian is complaining about the late start to summer, even more so when it rains. While it \"\"was not the warmest day yesterday, it was sunny enough for us to enjoy the spectacular view onto Table Mountain from the deck of the restaurant literally alongside the rocks, and onto Robben Island from inside the restaurant. On the Rocks is one of three restaurants in the Seascape Collection, sister restaurants Ons Huisie and Blouberg Caf\u00e9 being located nearby. The restaurant has been in operation for 56 years!<\/p>\n

\"\"Eight writers, and TV and radio presenters, were invited by restaurant PR Consultant Peter Marx to experience the new Summer Menu designed by Chef Charl, who previously worked at Damhuis in Melkbos. Chefs Pete and Charl had worked together at Cassia restaurant at Nitida\"\"
\nwine estate in Durbanville a number of years ago. <\/p>\n

Chef Pete introduced the concept of the new menu, saying that it had been pared down, and that the restaurant\u2019s unique location made it a natural to bring the sea into the menu, introducing a greater number of seafood dishes. The dishes have been lightened, using little or no butter and cream, and introducing more house-made chutney, pickles, and relishes. Chef Pete also said that they were very conscious of saving water, given the drought in Cape Town, and have foraged seaweed from the rocks outside \"\"the restaurant, frozen it, and use it to serve the oysters, instead of using ice. <\/p>\n

Waiter Daniel was excellent in looking after us, and always seemed to be there in pulling back my chair when I got up to photograph the dishes, not only my own but also those of wine writer Anel Grobler sitting opposite me, and of radio presenter Ian Bredenkamp and Peter Marx, sitting next to me. The first platter Daniel brought to our table was a Sunset Platter, with black olives, hummus, feta, pita bread, pickled carrot and cauliflower, and preserves. Daniel took our orders for the starters (three options), main courses (four options), and dessert (two options).<\/p>\n

I sat opposite Chef Pete, and I received a good insight into the Eat Out Awards ceremony, which took place on Sunday, as well as the highs and lows for a number of the restaurants. We also spoke about \"\"MasterChef South Africa, and whether another season would be produced. Chef Pete was a judge on the reality TV Show, and said that while the rights \"\"existed for another series, it seemed unlikely that this would happen. <\/p>\n

For health reasons I selected the salad starter, which was intended to be served with blue cheese and a blue cheese dressing. The chef substituted the blue cheese at my request, to add Camembert to the beetroot, pear, tomato, rocket, and toasted walnut in the salad, and to exclude the dressing. It was well-presented, and a generous portion. Of the starter \"\"options, the West Coast soup was the most impressive looking of the three, with the prawn topping the soup made with bluefish, mussels, garlic, tomato, lemon, and toasted baguette. The smoked Snoek fish cake starter, \"\"served with house tomato and cumin jam, cucumber ribbons, and topped with marinated fennel, was beautifully presented. <\/p>\n

Other Starters on the new menu for lunch and supper include Oysters Natural (served fresh on a bed of foraged kelp) or Oysters Japanese (served fresh with cucumber, pickled ginger and soya dressing);  Made from crisp calamari tubes, chilli jam and dressed with wild rocket, the Salt and Pepper Squid; Steamed Black Mussels, prepared with white wine, fennel and cream; Cured Klein Karoo Ostrich Carpaccio with pickled shimenji, olive soil and roasted vine tomato; Peri Peri Chicken Livers (with in-house peri peri sauce, parsley and toasted baguette); Beetroot, Pear and Blue Cheese Salad with blue cheese \"\"dressing and toasted walnuts; Melon Rocket Salad with melon cubes, feta and toasted pumpkin seeds; and Braised Leek and Anchovy Salad with crisp bacon, sliced egg, wild rocket and Dijon dressing. <\/p>\n

My main course choice was an absolute indulgence, given that I rarely eat meat, being braised lamb shoulder, peas, minted garden pea pur\u00e9e, Cape Malay curry spiced carrots, and bacon jam. It was an attractive and colourful dish.  An\u00e9l \"\"Grobler chose Fish Taco, with deep-fried hake fillets, a tomato and coriander salsa, and sour cream. Peter had the seared tuna, with fennel, tomato, red onion, new potato salad, lemon, and sauce vierge. Whilst I did not look at all the dishes arriving at the table, I did not see anyone ordering the butternut rotolo, hand-rolled pasta served with goat\u2019s cheese, pine nuts, and Parmesan. <\/p>\n

Other main courses are Cape Malay Seafood Curry, with tomato sambal, raita and jasmine rice; Polenta Crusted Hake is enjoyed with West Coast mussels, chorizo sausage and chickpeas; Deep Sea Prawns with buttered new potatoes, dressed salad and harissa aioli; Aged Rib Eye (with rocket and charred onion salad, sweet potatoes and masala butter); Pork Rack (with root vegetables and Madagascan green peppercorn sauce); and  \"\"Foraged Mushrooms on Tagliatelle (foraged field mushrooms, veloute, parmesan shavings and wild herbs).<\/p>\n

The visual highlight of the lunch was the Cr\u00e8me Br\u00fbl\u00e9e, which was crowned with spun sugar, the first time that I \"\"have seen this dessert presented so majestically. The second dessert option was Lydia\u2019s baked strawberry cheesecake. Daniel organized a perfectly made dry cappuccino for me. <\/p>\n

The dessert list is short and sweet, pardon the pun, with Panna Cotta, with a unique On The Rocks twist thanks to its Cape velvet poached plums and almond soil; a Flourless Chocolate Cake, decadently served with salted caramel popcorn and cr\u00e8me fra\u00eeche; and a Cheese Platter is served with cheese selections of the day, in-house pickles, melba toast and preserves. <\/p>\n

\"\"Ian Bredenkamp and I had a good chat about my \u2018marriage\u2019 to Kfm, loving its music and disliking all its chatter. Ian is a presenter on Saturday and Sunday mornings. <\/p>\n

It was a most enjoyable lunch, with such a small group of \"\"guests, some of whom I had not seen in a while, and enjoying the attractively presented and delicious dishes.<\/p>\n

Disclosure<\/b>: At each place setting a tiny wooden box with three chocolate truffles awaited us. We were told that the box was a gift too, not just its sweet treat content. <\/p>\n

On the Rocks<\/b>, Stadler Road, Bloubergstrand, Cape Town. Tel (021) 554-1988 www.ontherocks.co.za  Instagram:@ontherocks_rest Open Monday to Sunday.<\/p>\n

Chris von Ulmenstein, WhaleTales Blog: www.chrisvonulmenstein.com\/blog Tel 082 55 11 323 Twitter: @Ulmenstein Facebook: click here Instagram: @Chris_Ulmenstein<\/b><\/p>\n

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Review procedure: <\/b>In general I pay for all meals, and such restaurant feedback is denoted with \u2018Restaurant Review\u2019 in the headline. Should I be asked during my time in the restaurant, I will share my feedback with the restaurant manager and\/or chef. I evaluate the booking procedure prior to arrival, the arrival welcome, the water offer, the decor, the table decor, the menu appearance and accuracy, the winelist appearance and accuracy, the meal, the making of the dry cappuccino, the bill accuracy, and any other feedback which may be of use to both the restaurant and the diner. Should I be invited to try a new restaurant or a new seasonal menu, I will disclose this and the Blogpost will not be called a Review.<\/span><\/p>\n

My policy is to be honest at all times in what I document, without malice or agenda, as I experienced the restaurant. I openly make notes in my book, and photograph the dishes, often at the pass to obtain the best lighting. I do not wear disguises (yet). I do not use aliases if I have to reserve a table. Meeting and speaking to the Chef is a highlight of a restaurant visit. I am happy to meet with a restaurant to discuss my feedback.<\/span><\/p>\n

I do not make any income from my Blog, and therefore can never be compromised in a Review or story<\/b>. I would not charge for any interaction with a restaurant, wine estate, or other supplier. I Instagram most of my photographs and use these in my posts. I Tweet and Facebook links to my Blogposts after publication.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Whilst it was not the sunniest day when I left home for Bloubergstrand yesterday, the sun shone on us for our select Media lunch at On the Rocks, to introduce new Chef Charl du Preez, and his new Cape Seafood Cuisine summer menu, designed in conjunction with its new Restaurant Consultant Chef Pete Goffe-Wood.  <\/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":[3,124,266,14539,20,32565],"tags":[4502,23451,32366,32378,18268,2357,29339,1458,35535,87,36489,4,1528],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\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