Thali Cape Town Jan ’18 – by Lynelle Moodley

Thali is many things, but to the Indian people, it is a meal to be shared and enjoyed in almost every home. Thali is a way of life. The dish usually consists of various small portions of Indian foods served in a round, metal platter with rice, roti or naan as condiments. The goal is to have something to cater to all taste buds; sweet, sour, bitter, spicy etc. on one plate.


It was difficult to imagine a restaurant capturing the atmosphere and feeling of South Indian and bringing the flavour of real Thali to Cape Town. I’m glad to say I was not disappointed. The smell Sandalwood incense greets you as soon as you walk into the restaurant, with the cool blue and gold decor making you feel as if you stepped into a Calcutta courtyard.


The seating arrangement provided a view of all the dishes being plated and I was pleased to see pots, pans and platters that were indicative of the Indian culture – almost like I was eating in a village with the locals.



Thali for 2

Potato & Sweetcorn Chaat, Charred Poppadum



Smoked Tadka Dhal,Paratha

Tandoori Cauliflower, Cumin Cauliflower Pureé, Cashew & Coconut Salad

Tandoori Chicken Skewers, Tomato Chilli Jam, Cucumber Coriander Raita



Fried Fish Tacos

Line Fish, Roast Peanut Pureé, Coconut & Lime Dressing


Smoked Lamb CurryIMG_2534

Panch Phoran Seafood Curry




Thali for 2

Potato & Sweetcorn Chaat, Charred Poppadum



Smoked Tadka Dhal, Paratha

Tandoori Cauliflower,Cumin Cauliflower Pureé,Cashew & Coconut Salad

Chana Masala



Vegetable Kofta, Pickled Carrots

Spiced Tomato Tartlet


Panch Phoran Vegetable Curry

Paneer Mushroom, Spiced Spinach


We dined on “Thali for 2”, a selection of 4 tapas dishes to share with one of the sets of tapas in the vegetarian option. The first consisted of a charred poppadum in the shape of a bowl, housing potato and sweet corn chaat with coriander and mint paste and tamarind paste. The coolness of the dish made for a wonderful combination with the heat of the chili. All components worked well together- the tamarind adding an almost sour flavour and the pomegranate seeds adding freshness to each bite. The chaat bowls were accompanied by an all-spice and chili pickle (not for the faint hearted).


The second dish was a mixture of foods, more to the style of proper Thali. Cauliflower done 3 ways – tandoori, in a purée and in a coconut and cashew salad was in one bowl, the other bowl contained a signature Thali dish of dhal and paratha concluded the Thali. The dish also included tandoori chicken skewers accompanied by a sort of sweet spicy jam and cucumber raita (similar to tzatziki). This dish was perfect for eating with the senses: the smell of the spices was mouth-watering and the display was tantalizing enough to eat. Which is exactly what we did?


Fish was the start of the third dish. Kingklip was used in the fish tacos wish was extremely light and fresh after the heaviness of the paratha and spices in the previous dish. In addition to the tacos was seared tuna in a coconut coriander sauce and peanut purée. The tuna was expertly done, yet the lack of a texture component made the combined space and purée almost soup-like.


South Asian Thali does not usually consist of a meat component but the final serving was combination of lamb curry and Panch phoron (a type of spice blend) seafood curry. It was Thali with a twist. The brass platter also had savoury rice, naan and sambles as accompaniments.


The pieces of lamb were so tender, it would melt in your mouth and the curry was overall very flavourful, although not as spicy as it could have been (I was born with chilies in my mouth so I can’t complain). The seafood curry was made up of prawn, kingklip and mussels. The Panch Phoran was definitely the star of the dish, however, you can taste that the spice mix did not get to fully absorb into the seafood – a consequence of cooking the protein separately from the sauce.


The only negative thing about Thali that was noteworthy was that the dishes arrived in rapid succession so the time between meals was too short to really appreciate the dish you’d just eaten before another was placed in front of you.


I am the harshest critic because I expect so much of Indian cuisine and I’m happy to say I was not in the slightest disappointed with the food. Thali transported me to the olden times of Indian where my great-grandparents may have been eating this food day in and day out, a staple and witness to their lives.


For the full album click HERE

Restaurant Info:

Thali Restaurant

3 Park Rd,


Cape Town,

South Africa

 Tel No: +27 21 286 2110


Please do note they don’t take reservations so come early.

Opening Hours:


Tuesday – Saturday

12PM – 2:30PM


Monday – Saturday

5PM – 9:30PM

Written for JAR PHOTOGRAPHY by Lynelle Moodley

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen




Babel Restaurant at Babylonstoren – Jan ’18 – Mario Arendse

Babylonstoren, has been on my bucket list for some time, having heard about it from a colleague. I really do enjoy the drive out of the city, seems like time slows down, as you move further and further info Farm country and the rat race.


The farm is exceptionally well maintained with fruit seemingly bursting from all the trees in abundance. I didn’t come prepared, but I recommend that you wear comfortable sneakers as there is a lot to see on this working farm. Its child friendly, and I’m sure the Donkey’s Trompie and Racheltjie would love to meet them.


We were scheduled for lunch at the Babel restaurant, a converted cow shed, on what turned out to be a scorcher of a summer’s day.


Our choices for the starters were:


Sweet melon topped with pumpkin flower pakora and moringa flower with granadilla and coriander leaves, toasted kalongi seeds and deep fried curry leave served with the optional spicy deep fried calamari.


Next was the chilled black pearl plum soup with watermelon, frozen black grapes and purple basil. There is an option of adding lightly smoked trout and dill seed ice cream to this dish


My favourite was the Fig, pear and apple caprese style salad with Baylonstoren  fior di latte cheese and basil pesto (which was made up of seven basil variations)

IMG_3010The starters were really good and the portions were quite generous and diners have the option of making additions to their salads or not in they are vegetarian. Also you can include wine pairing with these courses.

Our main dishes were:


Grilled Wild mushroom bay leaf skewer on a Persian sauce and green olive tapenade, diners are able to add grilled halloumi cheese


Babylonstoren carnaroli risotto with creamy parmesan, hyssop salsa verde, tulbaghia and hyssop flowers with optional biltong. This course was the disappointment of the afternoon as it was somewhat under-seasoned and not creamy at all.


Double lamb cutlets, grilled with Babylonstoren  za’atar spice blend served with purslane, spekboom and tulbaghia tzatziki



Dry aged Ribeye


Grilled trout with Fig leaf and lime spice rub and light elderflower vinaigrette.


We shared a green salad and Kimchi for the table and arguable the best crispy roast potato wedges I have ever had. It will leave you teary eyed, it’s that good.



Although stuffed, we couldn’t exactly leave without trying the dessert on offer. So we soldiered on and tried;


Lavender, stevia and coconut panna cotta with chrysanthemum flowers


Lemon verbena and lemongrass poached pear with elderflower, stevia and day aged lily jelly with roasted pumpkin seed, mint lime and coconut cream.


There is just so much to do on the farm, so take the time to do so. Walk through the fruit orchards, purchase the most delicious freshly baked bread, I bought one with a whole pear in it, a whole pear!!!!And it was delicious.


You could also go to the butcher and maybe purchase a beef fillet or aged streak (which was extremely reasonably priced as far as I’m concerned). The service was attentive and homely. I loved the basil pesto so much I asked for a “takeaway”; which our waitress generously had bagged and vacuum-sealed at no cost.

I thoroughly enjoyed the experience, but I need to go back though, as I feel there is more to see…can’t wait!

For the full album click HERE

Restaurant Info:

Babel Restaurant

Tel No:+27 (0)21 863 3852


Opening Hours: 

Breakfast Monday–Sunday: 8h00–9h30
Lunch Wednesday–Sunday: from 12h00
Dinner Monday–Sunday: from 19h00

Written for JAR PHOTOGRAPHY by Mario Arendse

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen

Le Franschhoek Hotel & Journeys End Wines Jan ’18 – by Nicole & Jodie Brown

I’ve always heard about the Franschhoek mountain and the breath-taking views but as we approached the entrance to Le Franschhoek Hotel & Spa and seeing it in person I immediately knew that our stay would be memorable.

It was time to freshen up and get ready for dinner.

Our setting was very romantic with dimmed lights and a pianist to set the mood certainly a great ambience. Each table was specifically set for the number of people who had confirmed and one could see the attention to detail.

Each dish was served with a full detail explanation of how it was prepared and served with a selected wine to complement each dish.


First on the menu was Orange beetroot cured salmon with maple crème fraiche, which was surprisingly a very good combination, the beetroot just gave that fresh burst with every bite of the salmon.


We then got our next meal of Grilled Scottish scallop, saffron cream and sautéed Asian slaw. What stood out for me were those scallops that were so buttery, and the Asia slaw had a bit of a kick, but it was a well fitted combination.



It was time for our palate cleanser kiwi sorbet mixed with passion fruit, then on to our mains.


We started this round of with the roast Market fish with beetroot risotto, wasabi sour cream and coastal greens, this fish was done to perception, its outer nice and crispy with tender insides, the based that it was served on complimented the fish very well and gave extra texture to the dish.

For our final meal we were served with beautifully prepared beef medallions served with onion florets, fava bean puree and butternut gnocchi, this dish had me savouring all the flavours with each bite.




For dessert they brought out a white coffee and vanilla cream with a raspberry glaze and warm chocolate ganache, this was a perfect way to end of a night filled with carefully prepared food.

In all our experience was good, the hotel itself radiates elegance and sophistication. The room that we stayed in was so cosy and comfortable.

For the full album click HERE

Why not join them for the next Wine Dinner with Painted Wolf Wines

When: 23 February 2018
Where: Le Franschhoek Hotel & Spa, Sauvage restaurant
Time: 18h30 for 19h00

R695 per person (Wine Dinner only)
R3295 per couple (Eat and Stay)

Pre-payment and booking are essential, and seating is limited so make sure not to miss out on this exclusive offer, and call +27 (0)21 876 8900, or email to book now.

Restaurant Info:


Le Franschhoek Hotel and Spa

16 Minor road,

Franschhoek, 7690

South Africa

Sauvage Menu

Tel No: +27 21 876 8900


Written for JAR PHOTOGRAPHY by Jody & Nicole Brown

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen



Dalliance Restaurant – Jan ’18 – by Mario Arendse

I’ll be the first to admit that I really don’t enjoy going to the V&A, again nothing against the venue itself it’s just that I don’t enjoy the touristy feel or touristy prices for that matter.


But every once in a while though, you come across a little gem that attempts to change this grinch’s mind. Dalliance certainly is that gem. It’s surrounded by top end brands such as Louis Vuitton and Gucci and is nowhere near the hustle and bustle of the “foodcourt/restaurant” area.


We were booked for a lazy Sunday lunch and got to enjoy a view of the bay as whales breached. The menu had good variation and the service was excellent.


Oysters au Naturel (x3)

Salt, Pepper & Tabasco 65

Horseradish, Lemon & Black Pepper 85


Sardines – Peri-Peri, Lemon 65

Prawns – Garlic, Chilli, Parsley, White Wine, Butter 105

Grilled Calamari – Pineapple, Peppers, Vinaigrette 85


White Bait – Flour, Salt, Black Pepper, House Tartar 60

Trinchado – Braised Beef, Chilli Garlic, Portuguese Roll 70

Beef Short Rib – Marrow, Mushroom Duxelle & Bone Marrow Gratin 95


Beef Slider – Pickles & Frizzled Onion 70

Chicken Slider – Pickles, Dill Cucumber, Mustard Mayo, 65

& Frizzled Onion


Chicken Wings – Spicy Sticky Barbecue 60

Hummus – Grilled Pita Bread 55


Tuna Niçoise – Green Peas, Egg, Capers, Olives, Baby New Potato 100

Goat’s Cheese – Walnuts, Beetroot & Watercress 55


Garden Greens – Pine Nuts, Avo, Feta & Apple 80

Greek – Grilled Feta, Olives, Chilli, Garlic, Thyme, Cucumber, Tomato 60

Cobb – Chicken, Cucumber, Tomato, Avocado, Boiled Egg, Blue Cheese 75



Prawn Linguine – Garlic, Chilli, Cherry Tomatoes 175

Lamb Curry – Cucumber Mint Raita, Naan 95

Butter Chicken – Naan 85




Crayfish – Butter, Garlic, Lemon SQ

Langoustine – Butter, Garlic, Lemon SQ

Prawns (x3) – Butter, Garlic, Lemon 100

Norwegian Salmon – Fennel & Lemon Quinoa, Herb Yoghurt SQ


White Fish Tempura – House Tartar, Skinny Fries 130

Baby Kingklip – Garlic, Chilli & Cherry Tomatoes 200

Line Fish – Green Beans & Lemon Caper Butter 170


Sirloin – Chimichurri, Roast Potatoes 140

Ribeye – Truffle Garlic Butter, House Crisps 160


Pepper Fillet – Pepper Sauce, Potato Purée 190

Fillet – Béarnaise, Skinny Fries 180

Lamb Chops – Lemon, Garlic, Rosemary, Olive Oil, Thyme 220

Chargrilled Chicken – Chilli, Corn Salsa, Tortilla 110


Fondant – Vanilla Ice Cream 65


Marshmallow – Chocolate, Marshmallow, Mango & Peanut Butter 85

Crème Caramel – Caramel Ice Cream 50

Cheesecake – Pineapple Ice Cream 60


Iced Nougat – Exotic Fruit & Mango Sorbet 65

Brulée – New York Cheesecake & Shortbread 50


Beignets – Chocolate, Crème Chantilly & Raspberries 70


We choose the following to start off our culinary journey:

Sardines with peri-peri and lemon which received a rave review.

Prawns in garlic, chilli, parsley, white wine and butter

Chicken slider with pickles, Dill cucumber and mustard mayo

Grilled calamari with pineapple, peppers and a vinaigrette

My favourite was the Beef Short Rib with marrow, mushroom duxelle and bone marrow gratin; it was tender, tasty and absolutely delicious.

Then it was onto our mains :

Prawns with butter, garlic and lemon

Norwegian Salmon, Fennel and lemon quinoa, herb yoghurt

Baby Kingklip with garlic chili and cherry tomatoes, beautifully presented.

Sirloin with chimichurri and roast potatoes.

Butter chicken with Naan.

As much as simply couldn’t have another morsel but onto dessert we moved…

Beignets, chocolate, crème Chantilly and raspberries

Marshmallow with chocolate, marshmallow, mango and peanut butter.

All the courses were exquisitely presented and prepared to perfection. The milkshakes were sublime and I was forced to try both the Chocolate milkshake and the Salted Caramel flavour. Dalliance is now one of my favourite venues in the V&A unassuming, but definitely worth a visit.

For the full album click HERE


Restaurant Info:

Dalliance at V&A WATERFRONT

Shop 7216A,

V&A Waterfront,

Cape Town,

South Africa

Tel No: +27 (0) 21 418 1037


Opening Hours: Monday to Sunday, 12pm to 11pm

Written for JAR PHOTOGRAPHY by Mario Arendse

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen


Reuben’s Restaurant at the One & Only Hotel CT – René Petersen


After many, many monthly visits we got to go back and try the A la Carte Menu and we decided we definitely going back again soon!!!

IMG_2115 (2)

What an absolute pleasure, we have been to numerous Chef & the Vine Dinners, Sunday Buffet’s, but am embarrassed to admit we never had a dish on the A la Carté Menu. We set that right at the start of 2018 and as I said what a pleasure.

IMG_5107 (2)

The menu has something for everyone and showcases dishes that reflect a celebration of the Cape’s rich culinary heritage, good honest food indeed.

Visiting Reuben’s is always like we with family, all the staff treats us like one of their own still maintaining their high levels of standards.

IMG_5110 (2)

Our waiter was very knowledgeable, as always, and whilst trying to suggest some dishes, only confused us even more because everything simply sounded too good. Therefore before we even enjoyed one flavourful morsel we already were thinking of our next visit, this is always a good sign. 😉

Nothing disappointed and it’s hard to pick a favourite but the Velouté and Pork Belly deserves a mentioned.


A la Carte Menu



Lamb Neck – R125

Braised lamb neck with confit garlic, brioche crusts, tomato and lavender jus


Chilli Salted Squid – R125

Lime mayonnaise, nuach chum and fragrant salad


Rabbit 3 ways – R155

Rabbit assiette with mustard and bacon


Cauliflower& Parmesan Velouté – R90

Light cauliflower and parmesan velouté with cauliflower textures

and smoked raisin purée




Seabass – R245

Pan-seared sea bass with tender-stem broccoli, wild mushrooms,

confit baby boilers and a Noble Late Harvest sauce


Pork Belly – R220

Pork belly den miso, caramelized pineapple, sweet corn, basil,

tomato, pommes fondant, BBQ , spicy lemon and yuzu




Hot Chocolate Pudding – R80

Chocolate pudding, black forest biscotti, Amarena

cherries, chantilly, vanilla bean ice cream, black sesame

croquant, cherry custard.

Thank you once again One & Only Family, looking forward to the next visit and trying out the rest of the A la carté menu.

For the full album click HERE

Restaurant Info:

Reuben’s Restaurant


Dock Road

Cape Town

Tel No: +27 21 431 4511


 Written for JAR PHOTOGRAPHY by Rene Petersen

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen

The Bistro at Klein Constantia – Jan ’18 – by Nicole Brown

This was a beautiful little restaurant situated in Klein Constantia Wine Estate where we were greeted by friendly and professional staff. We chose to sit on the outdoor patio area which was intentionally wrapped around a tree that provided shade for the seating area.


The attention to detail could be seen once the waiter came to set our table when the “Klein Constantia” emblems on our plates were set down facing us.

We started out with Wildfire sourdough bread with some Anwilka Olives, the bread was fresh with a Crispy crust that went well with the butter.


Woodfired sourdough & Anwilka olives R45



Coal baked beetroot & Chevre Frais salad R85


Country pork terrine R105


Trout mi-cuit with crispy capers & dill sauce R115



Smoked tomato parpadelle with basil and local aged parmesan R125


Linefish with greens & lemon mayonnaise R175


Duck confit, prune & olive relish with green sauce R205



Chocolate Almond torte with lime cream and berries R80


Local cheese platter R135

Kindly note that a discretionary 12% gratuity is added to the bill

The menu offered 3 choices for starters and mains. The starters ranged from a coal baked beetroot salad, to country pork terrine and a trout mi-cut with Crispy capers and dill sauce, I opted to for the country pork terrine, which was served with fresh greens and what seemed to be a sweet jam with raisins, this complimented the pork terrain so well.

For the mains offered we choose smoked tomato pappardelle, to the catch of the day and duck, I chose to have the catch of the day which was cod that was done to perfection, the cod was served with a green salad and lemon mayonnaise. This dish was very light yet satisfying.

Dessert was choice between a local cheese platter and a chocolate almond torte, and I settled for the torte which was served with lime cream and fresh berries, this was a sweet way to end a three course meal.

This was a well put together, simple menu that will satisfy the taste buds. The setting is just perfect for a beautiful summer’s afternoon which will definitely have me driving through the vineyards for another chilled experience.



Restaurant Info:

The Bistro at Klein Constantia

Klein Constantia Road



Tuesday to Sunday between 12.00pm and 2.30pm.

The kitchen closes at 3.00pm.

Cheeseboards are still available thereafter until close at 4.00pm.

Tel No: +27 21 794 5188


Reservations Link Click: HERE

Written for JAR PHOTOGRAPHY by Nicole Brown

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen


Janse & Co – Jan ‘18 – by Jody Brown

Janse & Co, nestled in bustling Kloof Street, a heart-warming and home-styled restaurant is awaiting our visit. The modern urban look and feel is definitely easy on the eye. The polite and very knowledgable staff were very attentive and always on standby which made our evening even more delightful.


As the sun set behind the prestigious Table Mountain the outside eating area lit up and had a cosy yet intimate feeling. The atmosphere was great as the area is known for its night life.


3 COURSE 385

4 COURSE 485

5 COURSE 585

6 COURSE 685

7 COURSE 785


Tomato, Basil, Consomme


Kale, Macadamia Nut, Sesame Seed, Klipkombers

Kohlrabi, Fennel, Lemon, Olive Oil

Potato, Apricot Spice, Creme Fraiche, Bottarga

Linefish, Broccoli, Daikon


Watermelon, Beetroot Kvass, Cocoa Nibs, Duckweed

Beef, Horseradish, Cherry, Amaranth

Chicken Terrine, Smoked Milk, Radish, Sorrel


Trout, Plum, Grape, Verjuice

Octopus, Strawberry, Umeboshi, Mint

Suckling Pig, Kimchi, Sprouts


Leek, Beurre Noisette, Smoked Almond, Crème FraÎche

Raw Beef, Onion, Black Garlic

Prawn, Mango Atchar, Lime, Cos Lettuce


Oyster, Shallot, Rye, Pine

Fine Beans, Duck Egg Hollandaise, Pangrattato

Ash Goat Cheese, Apple, Shiso, Blueberry




Dark Chocolate, Milk Chocolate, Lemon

Pecan Nut, Gooseberry, Caramel

Almond, Litchi, Elderflower

Peach, Raspberry, White Chocolate





CONSOMME – Traditonally a flavourful clear soup or broth.

SEAWEED – We harvest our sea lettuce and klipkombers in the Atlantic Ocean. A variety of Ulva and Kelp are used.


BEETROOT KVASS – A healthy fermented probiotic beverage, made in-house from beetroot and salt, originated in Russia.

COCOA NIBS – Fermented and roasted bean of cocoa tree, before sugar or milk is added to make traditional chocolate.


DUCKWEED – Aquatic plant, small leaves that are high in protein.

AMARANTH – A leaf vegetable and grain, leaves are peppery with slightly sweet flavour.

KIMCHI – Fermented Korean spiced cabbage made in-house.


BEURRE NOISETTE – French word for burnt butter, with a nutty flavour.

BLACK GARLIC – Slow caramelisation process, 60° Celsius for up to 60 days

BOT TARGA – Cured, air-dried fish roe.


SHISO – Japanese herb with a basil, mint, citrus and cinnamon flavour profile


The variety of starters such as dehydrated potato with crème fraiche and bottarga will satisfy any taste bud. The staff certainly had me browsing the menu as everything seemed tempting. Heading to my mains,  being a seafood fan and tend to get a cheap thrill for so-called line fish and the choice of the day was cob. It was surprisingly very good served chargrilled which was well-balanced on a fine slice of daikon with broccoli on the side.


It was time for desert and choosing something “safe” I chose Pecan Nut, Gooseberry with Caramel topping. It was well presented and not too sweet, the Gooseberry was shoved to the side as I’m not a fan, but the hard glazed caramel topping made up for every bit.


The evening was very well spent and to sum it up the staff was excellent as they took their time to study and master the menu and also understanding the owner’s vision. The food was good and pricing is fair. Is it a restaurant that I’ll visit again? Most definitely.





For the full album click HERE

 Restaurant Info:

Janse & Co

75 Kloof St,


Cape Town,


 Tel No: 021 422 0384

 Written for JAR PHOTOGRAPHY by Jody Brown

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen


Foxcroft – Constantia – Jan ’18 – Mario Arendse


I’ve had Foxcroft on my bucket list for some time so I was delighted when I finally had the opportunity to go. This restaurant has won the Eat Out Award for Restaurant of the Year merely months after its opening, which was always going to a clear indication of what’s to expect.


Just seven months after joining the renowned La Colombe restaurant, Glen Foxcroft Williams was appointed Head Pastry Chef at the tender age of 21yrs old. For all intents and purpose, this surely should have been the first sign of the great things to come in he’s future. Fast forward Six years down the track, Williams has certainly made he’s mark with the opening of Foxcroft Restaurant.



R 435 per person | Select any 2 tapas, 1 main and 1 dessert.


Oysters Martini


Foxcroft Charcuterie to share




– select 2 –

Seared Tuna Tataki

Chipotle, avocado, cucumber, rice puff

Cured Yellowtail

Mango atchar, buttermilk, ‘slangetjies’

Korean BBQ Carrot

Gochujang, fermented carrot, pickled pear

Honey-glazed Quail

Confit leg, rhubarb, pecan, liver jus

Smoked Pork Rillette

Red cabbage, ale mustard, elderflower

Turnip Gratin

Roasted onion, capers, parmesan, lemon thyme




– select 1 –

Pan Roasted Game

Broccoli, confit onion, smoked cherry jus

Mushroom Cannelloni

Hazelnut, carrot, beetroot, sherry veloute


Caramelised fennel, leeks, mussels, chorizo

Chicken & Sweetbreads

Spicy cauliflower, kohlrabi, tatsoi

Free-range Pork

Gemsquash, charred cabbage, fermented plum




– select 1 –

Chocolate & Cherry

46% Bahibe, pickled cherry, cacao nib, kirsch


Black tea, verbena, vanilla, sauvignon blanc

Compressed Strawberry

Lemon curd, geranium, sour cream, matcha

Hilton Blue Cremeux

Peppered walnut, pickled apple, candied sourdough


Diners are treated to the most delicious bread, the choice of 2 tapas, I main course and 1 dessert course at R495 per person.


Now you are probably reading this thinking that it’s a little pricey perhaps, I can assure you it most certainly was worth every penny, and then some.



R 495 per person | Select any 2 tapas, 1 main and 1 dessert.

Oysters Martini


Foxcroft Charcuterie to share




– select 2 –

Seared Tuna Tataki

Chipotle, avocado, cucumber, rice puff

Cured Yellowtail

Mango atchar, buttermilk, ‘slangetjies’

Korean BBQ Carrot

Gochujang, fermented carrot, pickled pear

Honey-glazed Quail

Confit leg, rhubarb, pecan, liver jus

Smoked Pork Rillette

Red cabbage, ale mustard, elderflower

Turnip Gratin

Roasted onion, capers, parmesan, lemon thyme




– select 1 –

Pan Roasted Game

Broccoli, confit onion, smoked cherry jus

Mushroom Cannelloni

Hazelnut, carrot, beetroot, sherry veloute


Caramelised fennel, leeks, mussels, chorizo

Chicken & Sweetbreads

Spicy cauliflower, kohlrabi, tatsoi

Free-range Pork

Gemsquash, charred cabbage, fermented plum




– select 1 –

Chocolate & Cherry

46% Bahibe, pickled cherry, cacao nib, kirsch


Black tea, verbena, vanilla, sauvignon blanc

Compressed Strawberry

Lemon curd, geranium, sour cream, matcha

Hilton Blue Cremeux

Peppered walnut, pickled apple, candied sourdough


First to be served was the complimentary Sweet potato bread with rosemary, served with roast chicken butter.


The choice of Tapas, were as follows:

Seared Tuna Tataki with chipotle, avocado, cucumber with rice puffs.

Venison Tartare with fermented horseradish, dill , tomato and rye

Smoked Pork Rillette with red cabbage, ale mustard and elderflower. This was absolutely fantastic

Turnip Gratin, roasted onion, capers parmesan and lemon thyme.

Korean BBQ Carrots with Gochujang (a fermented red chilli paste), fermented carrot and pickled pair.

Finally Honey –glazed Quail, confit leg the most delicious rhubarb, pecan, liver jus

Our table was blown away as all of these courses were fantastic, without exception. They were well constructed and the choices of flavour combinations were truly superb.

Our Main Courses were:

Pan –roasted game, which turned out to be impala, served with broccoli, confit onion and a smoked cherry jus.

Mushroom Cannelloni with hazelnut, carrot, beetroot and a sherry veloute

Chicken and Sweetbreads with spicy cauliflower, kohlrabi and tatsoi

Free-range pork with gemsquash, charred cabbage and fermented plum

Again, these courses were flawless. I’ve lost track on how many times I’ve ordered the pork dish elsewhere, and it can become a little pedestrian, but this version was truly outstanding. The impala was tender and tasty and not overly gamey.

For Dessert there was:

Chocolate and Cherry with 46% Cocoa (Valrhona single origin chocolate from the Dominican Republic) with pickled cherry, cacao nib and Kirsch which is a colourless fruit flavoured brandy.

Stonefruit with Black tea, verbena, vanilla and an interesting sauvignon blanc jelly.

Compressed strawberry, lemon curd, geranium sour cream and matcha

Lastly there was the savoury dessert which was a Hilton Blue Cremeux with peppered walnut, pickled apple and candied sourdough.

Many times I’ve gone to top end restaurants and been disappointed, either at the lack of innovation, and sometimes, maybe too much innovation, ergo trying too hard to be different and the elements of the dish is somehow lost in translation.


This dining experience, I can assure you, was unpretentious and pure bliss.  No trick was missed, and the taste and flavour elements were beautifully and thoughtfully packaged together.


Foxcroft puts the “Fine” into “Fine dining” as far as I am concerned, and everyone should make an attempt to dine here at least once. Make a point and treat yourself whether you are foodie or not, because when done correctly, THIS is gastronomy at its absolute best.

For the full album click HERE

Restaurant Info:

Foxcroft Restaurant

Shop 8/9, High Constantia Centre

Groot Constantia Rd

Tel No: (021) 202-3304


Written for JAR PHOTOGRAPHY by Mario Arendse

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen










Cape Point Vineyard Restaurant – Bianco Burger (Jan ’18)


The Cape Point Vineyards Restaurant is not as the name suggests at Cape Point but rather on the outskirts of the sleepy village of Noordhoek.  A breath-taking view of the ocean, sprawling lawns dotted with huge scattered cushions for comfort in the shade of umbrellas, where picnics are enjoyed by patrons. Overlooking a dam and the ocean beyond, I visualised a game of croquet in all my lace finery…this was but the start of a sensual escape of all my senses.


With a party of seven and each one’s culinary taste as different as the smiles on their faces, there would be a few possible misses I thought.  However, I can say with conviction that this was not the case.  I was jolted back to my beautiful motherland by fresh, beautifully prepared native cuisine, with a cosmopolitan twist.

From starter, mains then dessert, we were assaulted with generous portions, artistically plated, flavoursome, wholesome food. I can certainly bet my bottom dollar that the chef not only raises the bar but is someone to watch very closely in the foodie circle.



 Smoked Hout Bay snoek ravioli, charred asparagus, CPV Chardonnay lemon cream sauce.  R85


Gin and Tonic West Coast Oysters, pickled cucumber and coriander granita and fresh lemon.  R155  wine pairing: Reserve Sauvignon Blanc


Cape line fish ceviche, chilli vinaigrette, yuzu mayo, crisp fish skin and micro herbs.  R100  wine pairing: Isliedh


Soft shell crab, yuzu mayo, pickled ginger, toasted nori, spring onion, sweet soy and squid ink crackers.  R135  wine pairing: Chardonnay


Char grilled prawns, sundried tomato, calamata olive and chorizo sauce, wild rocket and fresh ciabatta. R105  wine pairing: Cape Town Sauvignon Blanc


Grass fed beef carpaccio, shaved parmesan, wild rocket fresh lemon and basil pesto aioli.  R105


Roast butternut, feta, pumpkin seed and onion marmalade, mesclun salad and a verjuice honey dressing. R65


Cape Point Caesar salad – Fresh cos lettuce, shaved parmesan, crispy bacon, roast chicken, soft boiled egg and classic Caesar dressing. R65




Pan fried Norwegian Salmon, spiced Thai vegetable and rice noodle salad, ginger, garlic, lemon grass and chilli sauce, shaved coconut and fresh lime.  R195

wine pairing: Reserve Sauvignon Blanc


Grass fed Chalmar Ribeye with parsley and garlic baby potatoes, roast vine tomatoes, charred courgettes with a choice of Béarnaise or red wine jus.   R195


Slow braised lamb shoulder, pistachio crusted lamb cutlets, pea and mint potato puree, baby beets, pearl onions, pickled mustard seeds and a Dijon mustard jus. R210


Lemon ash Cape sea line fish, lemon and chive risotto, charred leeks, spring onion and lemon crème fraiche.  R195  wine pairing: Chardonnay


Pan fried magret duck breast, sirarcha noodles, scallions, sugar snaps, edemame beans, pak choi, crisp wonton and ginger- soy broth. R210  wine pairing: Isliedh


North African spiced Springbok – Harissa spiced slow braised springbok shank, pine nut cous cous, fried cauliflower and baby carrots, sundried peach chutney, mint and coriander yoghurt. R195


Weiss braised pork belly, yam and sage dauphinoise, mangetout, pickled butternut, ham hock pea foam, walnut beurre noisette and plum caramel sauce.  R210


Long Beach seafood platter: linefish, white wine mussels, calamari, tiger prawns, CPV sauces, shoestring fries and garden salad.  R440

With West Coast Crayfish.  R660  wine pairing: Cape Town Sauvignon Blanc


Baked Provencal vegetable tart with herbed cream cheese and romesco sauce and toasted almonds. R95




Silvermine forest: White chocolate cremeaux, milk chocolate marquise, frozen chocolate truffles, coco pashmak, chocolate soil and pistachio cake.  R135


Milk chocolate mousse and coconut éclair bombe, tropical fruit, aniseed syrup and white chocolate sand.  R65


Almond layered Baumkuchen, summer stone fruits, crushed amaretto biscuit and amaretto ice cream. R65


Caramelized banana, roast banana puree, salted caramel pecan nuts, rum sultanas, caramel toffee, vanilla bean anglaise. R105


Honey milk pannacotta, summer flowers, honeycomb, thyme crumble and milk foam wafers. R55


Summer berry sorbets, fresh berries and Italian meringue and burnt marshmallows.  R65


Cape Point Vineyards cheese board: Chevin, Fontina and Brie served with Roasted Vine Tomatoes, Caper Berries, Marinated Olives,  Roasted Walnuts, and Creme Fraiche and Basil Pesto Bruschetta .  R98



What I would consider a five-star establishment, with three-star pricing, is a sure establishment to visit.  A lovely melting pot of family, tourists, locals, young and old can certainly consider this delightful venue a sure diamond to be visited frequently.



For the full album click HERE

Restaurant Info:

Cape Point Vineyards Restaurant




Tel No: +27 21 789 0900 :

Email Contacts fro Departments:

Breakfast & Sandwich Deli:

Community Market: | Thursdays 4:30 – 8:30pm   


Restaurant: | Mon- Wed; Fri – Sun  

Written for JAR PHOTOGRAPHY by Bianco Burger

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen





Kitima at the Kronendal – Mario Arendse

I have wanted to go to this Kitima at Kronendal  for some time, and I was delighted when I had the opportunity to have an early dinner there on a scorching Saturday afternoon. I love Asian cuisine so this was to be a real treat, especially since I had heard so much about Kitima.


To say the menu is extensive would really be an understatement; there are tons of options to choose from. We were  a group of approximately 10 for dinner and there was something to cater for every taste.

IMG_1270The venue is stylish and elegant, although I did feel that the ventilation was poor and quite unpleasant in the area we sat, despite the introduction of fans.



The Kitima starter platter that consisted of 2 salmon roses, 2 prawn toast, 2 chicken satay and 2 vegetable spring rolls

Duck spring rolls, filled with crispy duck, spring onions and carrots served with our homemade duck sauce.

Geaw Za which is dumplings filled with minced pork garlic and ginger


Chicken satay, grilled chicken marinated in coconut milk served with a peanut sauce

Ka Num Jeeb Gai, dumplings filled with marinated chicken, coriander and ginger.

Vegetable Gau which is dumplings filled with carrots shiitake mushrooms, baby corn,

IMG_1327snap peas and bamboo shoots.


Salmon Panang, Norwegian Salmon fillets and poached pears in a mild and creamy red Panang curry sauce.


Nasi Goreng, which was delicious and very tasty. It’s comprised of wok fried rice with prawns, pak choi, grilled banana and sweet marinated satay served with a fried egg.

Chicken Chow Mein, which is always a favourite. Egg noodles with chicken and mixed seasonal veggies with shiitake mushrooms and bean sprouts.


Phad Thai, my all-time favourite dish. I lived on this dish during my stay in Thailand, done correctly this dish is fantastic. Wok fried rice noodles with chicken spring onions tofu, sweet radish, crushed peanuts and tamarind sauce served in a classic Thai omelette.

Kitima’ s Chicken Basket, wok fried chicken fillets with cashew nuts, mushrooms, onions, carrots and water chestnuts in a crispy potato basket.


Chicken Mkhani, for those interested in aromatic curry flavours. This dish was comprised of chicken thighs in Indian spices, cashews and coconut with a homemade roti, raita and a banana atchar and tomato sambal.

Then there was the Sushi, Prawn Roof (Salmon and avocado California roll with tempura prawns in a miso dressing, Spicy Tuna Temaki, Rainbow roll maki


Sal La Pao Nuea, dumplings filled with spicy beef, mushrooms, coriander, ginger and garlic.

Crispy Duck, deboned and sliced with stir fried vegetable in an oyster sauce; this portion was massive and could easily be shared by 3.

IMG_1332 - Copy (2)


Needless to say, at this point we were all to stuffed to even think about desserts but there were a few brave souls who were adventurous.

Kitima mess, berries sesame brittle, burnt honey, yoghurt &thyme ice cream, meringue

Sorbet of the day.


Overall the food was fantastic and if you enjoy Asian food, then Kitima should be on your to-do-list. The venue was packed as we left, which is clearly an indication of its popularity. They also do a buffet for Sunday lunch which is inclusive of Sushi; I’ve been told it’s quite extensive.


This experience was somewhat dampened by the poor ventilation and the automatic gratuity charged. I’ve been vocal about my dissatisfaction for this practice as there is an automatic assumption that the service received was world class, which it most certainly was not.

For the full album click HERE

Restaurant Info:

Kitima at Kronendal

Kronendal Estate,

140 Main Road

Hout Bay,

 Cape Town

 Tel No: 021 790 8004/6


Tuesdays – Thursdays: 17:00 – 01:00

Kitchen Hours: 17:30 – 22:30

Fridays & Saturdays: 17:00 – 02:00

Kitchen Hours: 17:30 – 23:00

Sundays: 12:00 – 16:00 (Buffet Only)

Kitchen Hours: 12:00 – 15:30 (Buffet Only)

 Written for JAR PHOTOGRAPHY by Mario Arendse

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen