Jarphotographyct

This has to be one of the most beautiful venues to enjoy a meal, it’s a cave situated on the very water’s edge in Walkers Bay, Hermanus. We sat so close, we could literally feel the light spray on our faces as the waves crashed and pounded the rocks on this little outcrop known as Bientangs cave.

This is so named after the legendary Bientang, a Khoi strandloper who inhabited this secluded cave at the turn of the 19^th century. Sitting in this idyllic setting it’s not hard to visualise just what life must have been like for her, surrounded by the abundance of all manner of seafood delicacies, fruit and vegetables grown in her garden. Strangely she disappeared without a trace, and little is known around the circumstances.

Nevertheless, having heard and read quite a bit about this restaurant and all its associated accolades I was looking forward to the seafood on offer.

We opted to go for a tapas style dining experience in order to have a taste of all the little morsels on offer, and being renowned for their seafood we chose to go that route:

There was the delicious West Coast Mussels, always a firm favourite of mine, in a delicate cream and white wine sauce. I grew up on this dish and there’s nothing better.

Then there was the prawn cocktail with freshly steamed prawns, Marie Rose sauce on a bed of lettuce. This dish was ok, maybe a little too much sauce, which is strange for me to say because I’m unashamedly a “sauce” kind of person.

Next was the grilled panko prawns with sweet chilli sauce.

This is oyster country and no trip would be complete without them, they were super-fresh and tasty, we had to order an additional helping.

There was also the deep calamari and chips.

We also opted to share the Cold seafood platter that consisted of wild prawns, west coast oysters, marinated mussels, smoked salmon and homemade smoked snoek pate. this was served with seed loaf and crackers.

Now I must admit I was a little disappointed, let me explain. My comment is in no way reflective on the quality of the ingredients used, it’s just that based on the numerous accolades and awards …I was expecting a little more, more in terms of presentation, more in terms finishing touches and maybe finesse.  It seemed a little pedestrian if I’m honest and it lacked the “wow” factor in my opinion.

Amazing view, super fresh ingredients but with an average presentation I’m afraid.

For full album click HERE.

Name of Restaurant: Bientangs Cave

Address: In a cave below Marine Drive, 100m from Old Harbour, Hermanus, 7200

Contact Number: 028 312 3454

Email Address: bookings@bientangscave.com.

Opening Hours: Open daily from 11:30 till 4pm

Written for JAR Photography by Mario Arendse

Photography for JAR Photography by Jason Dubbz Petersen

Visiting Lapo’s Kitchen, an Italian restaurant situated adjacent to the Josephine Mill in the Newlands Rugby Ground precinct, was a very pleasant experience where good food and good wine were complemented by good service and good company.

A cold winter’s night was forgotten once we stepped into the toasty restaurant, warmed by a roaring fire.  The ambiance was further enhanced by a myriad of candles, soft lighting and mood music played at just the right volume. We were met with welcoming drinks, and then got chatting to perfect strangers – it was that kind of atmosphere.

Chef and owner, Lapo, greeted us warmly, and, once we were seated and ready to start our meal, explained rather proudly and passionately, how he uses only organic products. 

His passionate explanation of the menu created mind pictures and an excitement about the food about to be enjoyed.  It was to be an adventure of flavours and tastes – Italian food at its best.

Our party of 6 could not stop commenting on the tastiness of the servings.  The consensus later was that we had too much of the starters!!

Waiter Benson was fantastic, keeping a keen eye over the party. He was a constant presence, topping up glasses with engaging enthusiasm – yet unobtrusive

The menu, Italian food at its very best, including pastas, kudu and an Italian version of a delicious apple tart, was perfectly cooked and presented, and wonderfully enjoyed. Good food with an array of flavours, complemented by good wine and good company.

The adage of “good food takes time” played itself out in a way that enhanced the social aspect of eating out.

Lapo’s lends itself to intimate parties or group occasions, with plenty of seating (one 24 seater), dance place, and an outside balcony.

In owner Lapo’s words, “Whatever you give an Italian, he’ll do it better”.  And indeed he has.

For full album click HERE.

Name of Restaurant: Lapo’s Kitchen

Address: 13 Boundary Rd, Newlands, Cape Town, 7700

Contact Number: 076 199 9189

Email Address: info@laposkitchen.com

Social Dining: Join them for a social dining experience like no other. Treat yourself to a shared feast of six carefully constructed courses with fellow foodies and friends, hosted by, Chef Lapo Magni.

~ from R 690 pp

Book HERE

Written for JAR Photography by Anthony Adams

Photography for JAR Photography by Jason Dubbz Petersen

It’s been years since I was last in Hermanus, and I do recall being a teenager thinking that this is where people come to retire. It was laidback and sleepy, and it just seemed to be filled with older people. Then again at that age I suppose, I considered anyone older that 20 as old.

I must admit I was very pleasantly surprised on this visit; it seemed a lot more progressive and there were quaint yet modern shops and restaurants all over the show. The sleepy town had somehow managed to re-invent itself, not that there were a lot less senior folk…rather a lot more “hipster old folk”.

I have been to many wines pairing evening in the city, and this was an opportunity to try something new up the coast and boy was I impressed.

We arrived at the Marine Hotel Hermanus and we welcomed by F&B Manager, Hayley Damon and General Manager Sebastian Berinato.

Guests enjoyed welcome drinks and canapes, before being escorted to the Pavilion, with it elegant black and white décor, reminiscent of yesterday.

After the obligatory introductions we were treated to the scrumptious spoils prepared by Chef Tronette Dippenaar accompanied by Creation Wines.

The quality of the food was fantastic, and the accompanying wine was excellent.

Canapés:

The canapé’s consisted of Norwegian Salmon tartare, avocado salsa and a soya gel which was served with the Creation MCC. Not a favourite of mine, but then again, I’m not partial to bubbly. They were tasty little morsels and I did find myself going in for seconds, they were just too good to pass up.

Course 1:

Our first course was the South Atlantic Tuna Tataki with a sesame and lime dressing and a wakame rice cracker. This course was served with Creation Sauvignon Blanc 2019, this wine really surprised me, it was refreshing and light and not at all “green”. I could drink this all day it would be perfect for those Al Fresco summer days.

Course 2:

This course was called Seafood on the Beach which was a medley of seafood bouillabaisse, basil caviar, samphire (Which is a delicious salty marine vegetable) and charred cauliflower. The base of this dish was made of fine prawn shell dust which added such a delicate seafood flavour, a nice touch. This course was served with the Creation Chardonnay 2017

Course 3:

The main course consisted of Grilled Outeniqua Springbok loin with king oyster mushroom, pearl onions with a cranberry and red cabbage chutney and a red wine jus. This was paired with the Creation Pinot Noir 2017. This was most welcome and hearty on a chilly winters evening

Course 4:

Finally, the Black Cherry Sago dessert included Dark chocolate sponge, chocolate crèmeux and cherry sherbet. This course was paired with the Creation Cape Vintage 2017, which was interesting but a little too sweet for me.

A firm favourite was the pallete cleanser between every course.

There were also interesting options for those with seafood allergies that comprised of the Guacamole cone, and Beetroot Carpaccio and Vegetable parcel as alternate courses. Each course was followed by a pallet cleanser that was the cutest wafer that was either Lemon and lime or coffee.

All in all, a very enjoyable evening with both the food and wine hard- to- fault. I was surprised at the amazing quality of execution of all courses, I always find that the dessert courses generally do not match up to the preceding courses, but this was flawless.  

For full album click HERE.

Name of Hotel: The Marine Hermanus

Address: Main Road, Hermanus, 7200

Contact Number: 028 313 1000

Written for JAR Photography by Mario Arendse

Photography for JAR Photography by Jason Dubbz Petersen

#hermanus #foodiesofinstagram #wine #foodandwinepairings #jarphotoct @creationwines @themarinehotel

Cellars-Hohenort Hotel is one of our favourite places to visit, we love both The Greenhouse and The Conservatory previously. This time round we would be “Dining in the treetops” again.

The staff are always very welcoming and even on a rainy autumn evening the establishment was warm and welcoming. Service was exemplary as expected from all establishments in the Liz Mc Grath Collection.

AUTUMN RESTAURANT WEEK DINNER

TASTING MENU

Autumn Lavash

………………

AGED BOLAND CHEESE SOUFFLE

Shaved parmesan, cheesy gin sauce

………………

CRISPY BABY CALAMARI

Romesco, sauce vierge, lemon emulsion

or

SEARED SPRINGBOK CARPACCIO

Shimeji mushrooms, black truffle, crispy onion

………………

PAN FRIED CAPE MALAY RUBBED LINE FISH

Spiced carrots, curry leaf & black mustard potato

or

FREE RANGE BEEF FILLET

Salt backed celeriac, bone marrow, port wine jus

““““““`

LEMON & MINT SORBET WITH YOGHURT CRISPS

““““““`

FLOURLESS DARK CHOCOLATE SLICE

Rooibos mousse, ginger gel, blueberry sherbet

or

BLOOD ORANGE CREAM CARAMEL

Brandy snap cannelloni, citrus salsa

Petit fours

The Autumn Lavash was some welcome respite from the normal bread course, don’t get me wrong I love the bread course, but after having a bread course for every meal since the 18^th of April one needs a break…

Being three diners, we were able to sample every dish from the menu and believe me it was worth it, and I opted for the Vegetarian Option.

That Cheese Souffle was probably one of the best, we all agreed the portion was just right for the rich dishes which were to come.

Starters were amazing the Calamari seems to be the winner though.

Mains the beef fillet was cooked to perfection.

The Lemon and Mint sorbet wasn’t my thing, but I kept going back and before I knew it, I had finished it, so much for it not bring my thing.

We all chose the Flourless Cake, yummy.

As usual they didn’t disappoint, we were feed and happy!

#MyCellars.

For full album click here

Name: The Conservatory

Address: The Cellars-Hohenort Hotel, 93 Brommersvlei Road, Constantia 7800

Telephone Number: 021 794 2137

Email Address: reservations@collectionmcgrath.com.

Opening Hours:

• Breakfast: 07h00 to10h30
• Tea: 11h00 to17h00
• Lunch: 12h00 to14h30         
• High Tea: 15h00 to 17h00
• Dinner: 18h30 to 21h30

Written for JAR Photography by René Mesias-Petersen

Photography for JAR Photography by Jason ‘Dubbz’ Petersen

Monday were headed to Signal Restaurant at the Cape Grace and we were excited as we visited the restaurant previously and really enjoyed our last visit.

MENU

STARTERS

SMOKED KUDU CARPACCIO

-Pickled exotic mushrooms,sultana and aniseed puree, watercress,ciabatta,crisps.

TOM YUM

-Prawn ravioli,sesame roasted vegetables.

CURED QUAIL AND DUCK TERRINE

-Butterscotch,sweet corn,courgette,textures of onion.

MINTED TOMATO AND BEETROOT SALAD

-Goats cheese mousse,grapefruit and strawberry sorbet.

MAINS

PAN ROASTED BEEF FILLET

-Short rib bitterballen,brinjal and tomato terrine.

PAN-FRIED SEA BASS

-Lime pomme puree,fennel,tomoto,coconut beurre blanc.

SUGAR COATED SPRINGBOK LOIN

-Dauphinoise potatoes,pumpkin,broccoli,speculoo jus.

MUSHROOM TORTELLONI

-Sage cream,porcini granola,semidried tomatoes,asparagas

DESSERTS

CHOCOLATE GANACHE TART

-Porcini caramel,cocoa soil,tonka whipped ganache,caramel porcini ice-cream.

VANILA CREME BRULEE

-Honey Crème,poppy seed cake,chamomile poached pear and pear sorbet.

PANNA COTTA

-Ivory aero,pineapple lime salsa,star anise meringue,coconut rum sorbet.

SELECTION OF LOCAL ARTISINAL CHEESE

-Green fig konfyt,roasted nuts, homemade crackers

Our waiter Marlon was very well versed, knowledgeable and attentive, he really impressed us.

For starters we went on Marlon’s recommendation and chose the Tom Yum and the Tomato Salad. Jason loved the Tom Yum and was really enjoying the meaty ravioli. I will however say they should perhaps drop the beetroot from the name as its really more of a tomato salad.

Mains we had the Seas Bass and the Springbok Loin, both very good and I have it on good authority that you can taste the sugar coat…

Sadly, due to a family emergency we were unable to enjoy our dessert and once again Marlon raised to the occasion and rushed with our bill and getting us out.

All in all, a good evening…emergencies included.

For full album click here

Name: Signal Restaurant

Address: Cape Grace Hotel, West Quay Road,Victoria & Alfred Waterfront,Cape Town

Telephone Number: +27 (21) 410 7080

Email Address: signal@capegrace.com

Written for JAR Photography by René Mesias-Petersen

Photography for JAR Photography by Jason ‘Dubbz’ Petersen

Situated along the N2, we found Gabriëlskloof, it comprised of a deli, restaurant and tasting room.

All the ingredients are locally sourced in most cases from the neighbouring farm and prepared in the homemade style.

Restaurant Week Special

18 April – 5 May 2019

5-Course Lunch: R300

Amuse Bouche

-Mushroom & Goats Cheese Gyoza (Dumpling)

Starter

-Textures of Cauliflower

-Salmon Taco

-Curry Grilled Duck Livers

Palate Cleanser

-Rosebud Sorbet

Main

-Crispy Pork Belly

-Linefish

-Lentil Bolognese

-Cut of the Day

Dessert

-Ouma Hesta’s Apple Tart

-Chocolate Fondant

-Cheese Souffle

The portions are rather large and judging but the continuous flow of patrons this is what they are known for their generous portions.

Service started off a bit rocky, but got better and the view were pretty good. The smell of freshly baked bread was just too much to resist and we ended up buying one of each, the ciabatta, seed loaf and ouma’s bread.

#gabrielskloof

For full album click here

Name: Gabriëlskloof Restaurant

Address: N2 between Botrivier and Caledon, 7185 Bot River

Telephone Number: tel: 028 284 9865.

Email Address: info@gabrielskloof.co.za

Opening Hours: Open from 9am to 5pm every day.

Written for JAR Photography by René Mesias-Petersen

Photography for JAR Photography by Jason ‘Dubbz’ Petersen

Ginja has always been one of our favourite places to visit, not only are the views spectacular, but the food and staff are amazing.

They created a menu specifically for Restaurant Week and we loved how they changed it up from the usual starters, mains and dessert format.

Now let me warn you, come hungry and don’t enjoy the bread, rice and carrots so much, you forget what you have ordered. I made the mistake of enjoying the onion, basmati rice and secret spice, so much I couldn’t finish any of my dishes…

Ginja’s tasting experience!

Choose any three, of the tasting dishes below, for a Rustic Ginja food sensation.

PATCH

• Ricotta, baked mushrooms, cinnamon & thyme, sweet potato bread
• Soft yolk ravioli, chard, truffle and black olive pangritata
• Deep fried coconut milk, plum sauce, spring onion
• Soba noodles, sage butter, parmesan, pine nuts

BARN

• Quail, chargrilled red onion, chickpea & thyme
• Chicken B’stilla
• Lamb cutlet, charred cauliflower, dill, capers & baby spinach
• Slow roasted goat, rocket, puy lentils raisin puree & goats’ cheese
• Smoked Warthog rib, black beans, chargrilled marrows
• Vine snails, garlic & anchovy, sourdough
• Lamb rump, madras sauce, onion bhaji, saag aloo Ribeye, greens, new potatoes & jus

POND

• Prawn, mango, coconut & cashew nut, chia Panacotta
• 8-hour octopus, kachumbari, chilli & lime
• Crispy whole white bait, fennel bulb, orange, capers, sultanas and pine nuts
• Seabass fillet, cauliflower, black olive pangritata, seagrass
• Mangrove dressed crab niçoise salad, tomatoes, olive, potato crisps, aioli & fennel

BEEHIVE

• Banoffee
• Lemon pots, berries, shortbread
• Grilled stone fruit crumble, oats and cinnamon, cream cheese ice cream
• Valrhona chocolate and toffee pots, cookies
• Honeycomb, brown bread ice cream, pollen, honey & yoghurt crème caramel

From Patch, we choose, the mushroom dish, the Ricotta added just the correct amount of salt needed and the cinnamon and thyme simply elevated the dish to another level.

Barn we chose, Quail, Lamb cutlet and the Vine snails, all 3 were cooked to perfection and the way the Snails were presented inside the sourdough was a nice change from the normal nail dish…

Now Pond, where the rest of my family feasts, we had, the Chia Panacotta, 8-hour Octopus and Seabass fillet. They loved every dish and the Prawn and Mango was a firm favourite.

Desserts or rather Beehive as they call it at Ginja, we ordered the Lemon pots and Grilled stone fruit crumble, one word for both, YUMMY.

And then just when you think they can’t do any better, complimentary Gin Cocktails for the table.

I really don’t know why we wait for so long before we go back, we won’t make that mistake again, well done Ginja, definitely one of the best for Restaurant week.

For full album click here

Name: Ginja Restaurant

Address: On the Waterfront Pierhead, Noble Square, V&A Waterfront

Telephone Number: +27 21 419 66 77

Email Address: hello@ginjarestaurant.co.za

Opening Hours: Monday – Sunday 06:30am – 11:00pm

Written for JAR Photography by René Mesias-Petersen

Photography for JAR Photography by Jason ‘Dubbz’ Petersen

Hermanus has always been on our radar as a place to visit but until this past weekend we have never managed to visit. I am so happy we finally have set that right.

The town was nothing I expected, but everything about it I loved. There are so many places to visit and things to do and seeped in its majesty was the Grand Old Dame The Marine Hotel.

We arrived earlier and explored some of Hermanus and were already picking out the restaurants we wanted to visit on our next Hermanus trip.

But back to The Marine Hotel and Origins Restaurant, the views are exquisite, you have a full view of the entire Bay, one can only imagine what whale season would be like.

Its always lovely to see a familiar face on ones first visit to any establishment and Hayley and the rest of the team made us feel nothing but warmly welcomed.

Restaurant Week Menu

2 Course Lunch (starter/main or main/dessert) R350 p.p.

Starter

Fragrant Steamed Mussels – ginger, lemongrass, coconut cream

or

Charred Springbok Tataki – young carrots, pickled mushrooms, raspberry

Main

Kudu Loin – creamy parmesan risotto, wild mushrooms, pearl onions, red cabbage & sultana chutney

or

Walker Bay Fish Curry – local fish & shellfish, Thai spices, coconut, onion & ginger pickle, fragrant sticky rice

Dessert

Peppermint Crisp Gateaux – crème de mint ice cream, caramel chocolate mousse, mint gel

or

Dark Chocolate Soufflé – crème brûlée ice-cream, orange and cardamom salad

Now to the food, being allergic to shellfish, I couldn’t sample the plate of very aromatic molluscs, but I have it on good authority that they were excellent.

The Walker Bay Fish Curry also had raving reviews from our table, and that sticky rice oh my soul.

Both the Springbok Tataki and Kudu Loin were excellent as well, we only had one of the desserts, but we are going back as I believe the Ceaser Salad is one for the books.

For full album click here

#OriginsHermanus

Name: Origins Restaurant

Address: The Marine Hotel, Marine Drive,7200, Hermanus

Telephone Number: +27 (0) 28 313 1000

Email Address: bookings@themarine.co.za

Opening Hours: Lunch: 12h00-14h30

   Dinner: 19h00-21h30

Written for JAR Photography by René Mesias-Petersen

Photography for JAR Photography by Jason ‘Dubbz’ Petersen

Chef and owner, Darren Badenhorst teams up with Maître d, Jasper Venter and sommelier, Munashe Kwaramba to produce what could only be describe as exceptional.

From the moment we stepped into the establishment, one just knew this was going to be a goodie. And boy oh boy, they surpassed every expectation we might have had.

One often hears how food is compared to art and at Le Coin Français they truly deliver on this, every morsel has its own story. Flavours and textures were exceptional.

Now something you need to know is I have a shellfish allergy and just the look and aroma from the Butter poached and BBQ north coast langoustine had me ready to take my allergy meds and simply to have a taste, sanity however prevailed. The sounds and faces of my husband and daughter were enough to make me sad.

There in not one thing we can fault and already we are planning our next visit we have to simply do the 8-course chefs’ journey and am super excited with the prospect of that.

The Restaurant Week Menu

5- Course Lunch: R495 p.p.

Amuse-bouche

∼“Quail, quail and quail” BBQ breast, KFQ leg, pancetta wrapped thigh.

Or

Porcini cured Springbok tartar, carpaccio of beetroot, horseradish aioli, raisin emulsion, toasted coriander, pickled mustard, wild flowers​

Or

Butter​ ​poached​ ​and​ ​BBQ​ ​north​ ​coast​ ​langoustine, ​aerated​ ​Boerenkaas​ ​and​ ​west​ ​coast​ ​snoek​ ​brandad​ ​velouté, wild​ ​vineyard​ ​pea​ ​shoots,​ ​garden​ ​pea​ ​and​ ​guanciale​​ ​risotto​

Or

“Rorschach for the Sole” poached West Coast Sole, elements of citrus, squid ink “Rorschach” spray​

∼

Palate cleanser

∼

“Our mother’s roast chicken”

Or

2 hour cured, 1 hour cold smoked, 1 minute seared salt water trout, an emulsion of buttermilk, buchu flower, dehydrated yoghurt and wild herbs with limoncello cured kohlrabi

∼

Monochrome of summer berries

Or

Elements, percentages and textures of chocolate

Other Menu options

5 course reduced lunch tasting menu – R625/R925 with wine pairing

6 course tasting menu – R725/R1125 with wine pairing

8 course chefs journey menu – R950/R1355 with wine pairing

Add sensory wine tasting course – R165

Add Foie gras course – R275

A discretionary service charge of 12.5% is added to all bills.

For full album click here

Name:“Le coin Français”

Address: 17 Huguenot Rd, Franschhoek, 7690

Telephone Number:074 126 0022

Email Address:reservations@lecoinfrancais.co.za

Opening Hours:

Lunch Thursday – Sunday 12:00 – 14:30

Dinner Tuesday – Sunday 19:00 – 20:30

Written for JAR Photography by René Mesias-Petersen

Photography for JAR Photography by Jason ‘Dubbz’ Petersen