Having never visited the Lord Nelson Restaurant, we were excited by the prospect, as we have already visited Planet Restaurant as well as having visited the Chef’s Table, which we have loved by the way.
What a start to our Restaurant Week journey, our host, waiter and all the staff at the Belmond Mount Nelson, made us feel extra special and the ambience and dishes were all top class.
We already planning our next visit and for R400 p/p you certainly will not be disappointed. Do yourself a favour and make your reservation today!
RESTAURANT WEEK MENU -R400 per
spicy raisins, fresh grapes, smoked date purée, almonds, labneh
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
AGED BOLAND CHEESE SOUFFLE
Shaved parmesan, cheesy gin sauce
CRISPY BABY CALAMARI
Romesco, sauce vierge, lemon emulsion
SEARED SPRINGBOK CARPACCIO
Shimeji mushrooms, black truffle, crispy onion
PAN FRIED CAPE MALAY RUBBED LINE FISH
Spiced carrots, curry leaf & black mustard potato
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
BLOOD ORANGE CREAM CARAMEL
Brandy snap cannelloni, citrus salsa
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 18th 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
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!
-Honey Crème,poppy seed
cake,chamomile poached pear and pear sorbet.
-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.
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.
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.
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.
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.
We have been to Karibu a few years and I distinctly remember going back for the bread rolls they were divine, so see they were on the list for Restaurant Week, we were excited.
Having arrived at Karibu, we were seated and handed the A la Carte Menu, I quickly advised that we were there for Restaurant Week and should it not have a different menu, after a lot boring back and forth and having numerous people involved, the issues was resolved. I felt so bad for the manager and staff as they haven’t been informed, but shame they were all very apologetic as well as the head chef, so after a “bumpy start” we were ready to get on our way.
RESTAURANT WEEK MENU
3-COURSE SET DINNER MENU – R300 PP
CRAYFISH BISQUE – A creamy crayfish and tomato soup with Pernod.
BOBOTIE SPRINGROLLS – Bobotie springrolls lightly fried and served with chutney and banana and yoghurt.
SNOEK PÂTÉ – An exquisite
experience of the Cape’s best – a traditional Cape fish pâté, with crostini or
OSTRICH FILLET – From the Karoo – healthy, lean and tasty – grilled and served with a sweet onion marmalade sauce.
KAROO LAMB BREDIE – A
succulent Karoo lamb stew served with savoury or basmati rice – a recipe handed
down from generation to generation.
CHICKEN SCHNITZEL – Juicy crumbed chicken fillet, pan-fried to perfection and served with a mushroom sauce and potato wedges or savoury rice.
VEGAN BOBOTIE (V) – A
traditional South African dish made the vegan way with a combination of Cape
Malay spices, lentils and fruity chutney, topped with a coconut turmeric cream
and baked to perfection.
V & A CRÈME BRÛLÉE – A Karibu speciality infused with Amarula and topped with caramelized berries.
ICE CREAM & HOT CHOCOLATE
SAUCE – Vanilla ice cream topped with our Karibu caramel chocolate sauce.
MILKTART – An old family recipe – cinnamon infused custard tart.
The starters were delicious with a capital D, we choose the Crayfish Bisque and the Bobotie Springrolls.
The ostrich fillet was cooked
to perfection, very succulent and the marmalade sauce was the perfect
That Chicken Schnitzel with
the mushroom sauce definitely made my Top 10 list of best Chicken Schnitzel’s.
Desserts were the Crème Brulee
and Milktart, both yummy in their own right.
All in all, after a bumpy
start Karibu’s food and team redeemed themselves, well done!
Having very rarely venturing into the Plattekloof area, we were pleasantly surprised at De Grendel Wine Estate. We have had the pleasure of sampling their wines on occasion but never visited the farm.
main dining room is a lot more formal but the waitstaff and views make up for
that. Let me just say there is nothing wrong with formal and they do it well.
For a more relaxed atmosphere the bustling tasting room would do the trick and
if the number of guests at both tasting room and the restaurant is anything to
go by, they do both well.
friendly and very knowledgeable waiter Fiona was always n hand to guide and
advise. Their bread course even though just a slice person, I would have
happily bought a loaf.
The Prawn dish with Smokey tomatoes was a winner as well as the Beef Fillet.
were quite generous and sadly we were to full to even sample the dessert.
also tried the Amandelboord Pinotage 2017 and the award winning Rubaiyat 2015
our favourite between the two was the Pinotage.
a stickler for a pretty bottle I had to sample the Three Spades Cider. I am not
a cider drinker but this one was incredibly smooth and the first cider I
managed to finish, perhaps it was the five varietals of apples used to produce this
all, we enjoyed the visit and will go back, I would however suggest that the
staff explaining your dishes try a little harder than simply reading from the
menu, other than that a good time was had.
Having seen the restaurant was situated in Salt River, I must be honest we were a bit apprehensive, as we haven’t really ventured into Salt River. We were however pleasantly surprised; Liberty’s Restaurant is situated inside the Upper East Side Hotel in Brickfield Road.
hotel is right and the end of the road and adjacent to an Atrium with little
stores including a salon and Bootleggers.
restaurant was full and when we asked about the Restaurant and Hotel were
advised it’s been operational for at least 10 years, “hidden gem’ alert.
Light and fluffy mascarpone, Disaronno Amaretto, Espresso, Tonka bean and vanilla
& honey parfait, Espresso Anglaise
portions sizes are generous to say the least, come hungry is the best advice I
can give. The complimentary wine was also good, we choose the read ad white.
The desserts oh my soul, that Tiramisu is one of the reasons I MUST go back,
and I will start with dessert, just so I may finish it!