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
person
STARTERS
OSTRICH CARPACCIO
spicy raisins, fresh grapes, smoked date purée, almonds, labneh
At Smak they believe “that great food doesn’t have to be complicated.” Even though every dish is made-to-order, you are not left waiting or wanting. The kitchen is led by head chef, Divan Snyman, owner Katia Scherf, is hands on and ensure that everything, from front of house to the kitchen is seamlessly orchestrated to achieve an amazing dining experience for all patrons.
They offer breakfast, lunch and dinner till 20:30pm, best to contact them to confirm and reserve a table. Diners can look forward to handmade pasta; their own branded coffee; pastries and cakes. If you do not have time or a sit-down meal, they also offer made-to-order sandwiches and take away options.
We choose to do the Restaurant
Week Menu, see below for the full menu.
Ice cream – Homemade vanilla
ice cream with a toffee fudge sauce
Brownie – Warm chocolate and nut brownie finished with crème Chantilly.
***
The portions were extremely generous, and the ingredients were super fresh. That Tuna Sashimi Salad will have us going back for more, every day. If you thinking the Bruschetta wasn’t a wise choice, think again, its was probably once one the best I have hand in terms of look and more especially taste.
The Mains again were huge, and I only managed to enjoy half, but the rest was a yummy lunch the next day 😉. The Line Fish was cooked well and the rice, carrots, pea, mange tout and capers were the best accompaniments to the fish
Desserts – now they specifically mentioned their ‘Salted Caramel Cheesecake’ and its certainly didn’t disappoint, it’s quite rich, but a guilty pleasure never hurt anyone, right? The Brownie and Chantilly Crème, yet another hit.
Dining at NOBU, a Japanese sushi restaurant at the One and Only Hotel at the V & A Waterfront in Cape Town, is an experience to be savoured.
We visited NOBU for the monthly Cristal Champagne Brunch, held on the last Saturday of each month. We were greeted warmly and excitedly by the staff who called out loudly in union the Japanese welcome “Irashaimase”. From that moment the authentic Japanese experience started.
Our waitress, Linda, was very friendly and efficient. She ensured we were comfortable and understood the menu.
Canape’s, with some wine, were served. The edamame and chicken tacos proved to be worthy and tasty starters. But what was to come, proved to be worthy of being served in a Japanese palace.
The sushi buffet was a delight. A cold buffet containing sushi of every description, as well as Tempura (offered in very interesting little containers), was followed by a hot choice of chicken or beef yakitori, black cod butter lettuce or shrimp quinoa yuzu truffle. Sushi of every description was displayed in a most attractive manner and proved as tasty as it looked. A few trips to the buffet later (we wanted to go for more, but couldn’t!), the consensus amongst our party was that this was the tastiest sushi we had ever tasted.
But the best was yet to come – a sunning pastry buffet! Nobu cheese, Macaroon’s, Canele, Lime spring roll, Malva pudding, Lemon tart, Chocolate cake, Pineapple Bavoise, Green Tea Raspberry Opera Cake, Ice cream, and Sorbet all formed part of the delightful sweet temptations. Delicious all!!
The experience at NOBU is exactly that, an experience. The lovely seating, warm setting caused by great lighting creates an inviting and relaxing ambiance. A DJ played some great music as well! Although, at R1 360, the Cristal Champagne Brunch at NOBU proved pricey, the fare on offer was wonderful. Perhaps the foreign currencies won’t feel the pinch quite so much …
Head Chef, Harold Hurtada and his team at Nobu for a lavish gourmet brunch every last Saturday of the month from 11.30am to 2.30pm with live DJ entertainment.
Cost
Brunch
is R1380 for adults and includes a glass of bubbly on arrival. Enjoy a
‘free-flow’ of Cristal for an additional R1900 per person or R800 per person
for Louis Roederer Champagne.
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.
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
In addition they also offer Private Dining, Office Space for Meetings or Conferences as well as Cooking Classes.
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 19th 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.
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.
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.
There is something romantic and exciting about visiting a wine farm. Thus it was that on a sunny winter’s morning that we set off to Blaauwklippen Vineyards, in the Stellenbosch region, for some wine tasting.
The
restaurant is a beautifully presented place with wonderful table settings and
lovely ambiance. The waitrons welcomed
us expectantly, and the adventure commenced.
Once seated, the waitron explained what we were about to receive. The bunny chow, which would be paired with three local wines, was prepared fresh and would take some time. In the meantime we could enjoy some bubbly.
“Bunny chow” conjured up images of half a loaf of unsliced bread, excavated and stuffed with curry – a popular delicacy typically enjoyed on the Cape Flats. The Blaauwklippen variety was somewhat different, but every bit as tasty.
Served on a platter was a trio of pie-like creations with different fillings – butter chicken and springbok curry. The third bunny chow was called eatenmess, a dessert filled with chocolate, fruit and some brandy – a delightful surprise. This trio was perfectly and deliciously paired with the Blaauwklippen Sauvignon Blanc 2018, the Blaauwklippen Shiraz 2017, and the Blaauwklippen before & after Aperitif respectively.
A lovely experience in a lovely environment. Blaauwklippen is open daily from 10am – 5pm. The meal, the wines, the service, and the setting – well worth the R175 per person.
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.
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 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
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!
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.
-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.
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.
