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In the past I’ve made no bones about the fact that there are so few quality eateries in the southern suburbs. I mean the kind of place you can slip in on your way home, or maybe on a lazy Saturday afternoon to catch the football with the boys and grab a bite.

Now, let me start by saying that any restaurant that offers complimentary Tequila on arrival is off to a good start in my books. The menu is Mexican inspired tapas-style dining with something for everyone. Escapè had only been open a few months when we arrived for dinner, and it was encouraging to see a steady flow of patrons into the establishment. It’s literally just off the M5 freeway, before you get to Muizenberg and I can already see it becoming a local favourite during the summer months.

The ladies enjoyed the good cocktail range and I was quite pleased to find that they offered Stella Artois on tap…a good start. Our starters consisted of Nacho’s, chicken wings and chilli poppers that were delicious. Mains were the Chicken Burrito, which was absolutely yummy; there were the beef burgers, deep fried calamari, steak and tacos to name a few of the choices on offer. The food was good, unpretentious, and honest while the service was friendly, attentive and efficient.

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I managed to have a brief chat with the manager Mia, and there are big plans ahead for this little restaurant and brand so watch this space closely and follow them on social media for updates on events etc.

It’s important that we support our local neighbourhood eateries and entrepreneurs and to provide them with honest feedback to ensure continued improvement and sustainability. For me personally this is not just about lip service, so I will definitely be back.

For the full album click HERE

At the time of this article Escapé was busy finalizing their liquor license but currently charges corkage,please contact them directly to confirm.

Restaurant Info:

Escapé Tapas Bar & Restaurant

Eastlake Drive,

Eastlake Shopping Centre

Cape Town

Tel No: 021 788 2568

Email: info@escape-tbr.co.za

Written for JAR PHOTOGRAPHY by Mario Arendse

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen

I’m a typical Capetonian in that I can happily hibernate during winter trying to get by with doing as little possible, in the form of entertainment, as I wait for the arrival of the summer months.

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The opportunity to go to Majeka House and their Makaron Restaurant was my opportunity to snap out of this winter funk. The venue is neatly nestled in a residential area on the outskirts of Stellenbosch. There are so many lovely Boutique hotels popping up everywhere, but I have to say this is definitely one of my favourites.

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The vibe is laid back but sophisticated, the venue is beautifully decorated, as are all the rooms. It’s the perfect place to celebrate an Anniversary or romantic breakaway. There is an undercover heated pool at the spa facility that includes a Jacuzzi and sauna for guests to use at their own leisure. There’s a quaint library/bar facility where guests are free to lounge at the cosy fireplace.

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There are lots of options for diners, as you can choose between 3-5 plate meals with or without wine pairing.

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The amuse-bouche consisted of Caesar taco/ crispy chicken skin, truffle/beetroot, trout cracker, roosterkoek, bokkom butter, mosbolletjie and korrelkonfyt. The crispy chicken skin was fantastic, nothing like I expected…it was a bit like a potato crisp. Absolutely loved the roosterkoek and bokkom butter, which was not at all very fishy strangely enough.

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The first course consisted of the following options:

Baby marrow risotto, raw mushroom, cured egg yolk shavings.

Kale, broccoli, miso, seaweed.

Slow roasted carrot, cumin, pork crackling and a carrot jus

The next course consisted of:

Sweet breads, leeks and mushroom tea

Prawn confit, curry, smoked snail shavings and coconut.

Raw scallops, oyster cream, ginger, vermouth and green radish…I loved this dish, and I prefer the scallops raw as you can taste freshness.

Smoked hake, slat baked celeriac, soured onion and dill.

 

Then was the…

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Warm trout, bone marrow, cauliflower and basil

Mushroom ravioli, house made malt vinegar, parmesan…this course was one of my favourites, beautifully presented.

Leipoldtd’s springbok “rafeltjievleis”, stewed fruit, pickle onion.

Guinea fowl, spiced parsnip and fermented berry sauce.

Suckling pig, turnips, brown butter and golden delicious apple.

 

Desserts consisted of:

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Chocolate, potato

Roasted pear, burnt onion, Parmigiano-Reggiano

Banana, toasted yeast caramel and sourdough ice- cream…. a strange concept maybe but it was yummy.

Fire roasted pineapple, lemon, shiso, pineapple beer sorbet.

All the courses were hard to fault and I loved the attention to detail and intimate ambience. This venue is maybe one of the best kept secrets in Stellenbosch and I’m sure to be back. I miss their “Godfather” cocktail already.

CURRENT SPECIALS

WINTER NIGHT OUT

R1325 pp sharing

1-night accommodation in a Premier room

4-course small plate dinner at Makaron for 2 (excl. Beverages)

Breakfast for 2

Upgrade to a Garden for R600, Mountain View for R920 and Poolside for R1510. Single supplement of R520

Valid from 1 May to 30 September except for Wednesdays

T: +27 21 880 1549 | E: reservations@majekahouse.co.za

WINTER ESCAPE

R1845 pp sharing

1-night accommodation in a Premier room

Choice of a 60-minute treatment each and a 4-course small plate dinner (excl. Beverages) at Makaron for 2

Breakfast for 2

Upgrade to a Garden for R600, Mountain View for R920 and Poolside for R1510. Single supplement of R520

Valid from 1 June to 30 September except for Wednesdays

T: +27 21 880 1549 | E: reservations@majekahouse.co.za

SPRING DELIGHT

R1815 pp sharing

4-course small plate dinner (excl. Beverages) at Makaron for 2

1-night accommodation for 2 in a Premier room

Breakfast for 2

Upgrade to a Garden for R215pp, Mountain View for R665pp and Poolside for R965pp. Single supplement of R700

Full non-refundable deposit requested on reservation

Valid from 1 to 30 October 2018

T: +27 21 880 1549 | E: reservations@majekahouse.co.za

For the full album click HERE

Restaurant Info:

Majeka House * Hotel * Restaurant * Spa

26-32 Houtkapper Street,

Paradyskloof,

Stellenbosch

7600

Tel No: +27 21 880 1549.

Email: reservations@majekahouse.co.za.

Written for JAR PHOTOGRAPHY by Mario Arendse

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen

This venue has to be on any self-respecting foodies to-do-list. It’s is truly a remarkable experience, and it did not land at 7th on Trip Advisors top Fine Dining Restaurants in the world by accident.

 Now, some might look at the menu and say that it is quite pricey (R1390pp for the Gourmand menu and R2290 with wine pairing), but when you consider that you’re in the presence of sheer culinary wizardry and about to embark on arguably ten of the most delicious courses you are likely to experience…all it seems is forgiven. The attention to detail is astonishing, and you feel that if you about to blink you will be missing out.

I was lucky to get to spend a lazy Sunday afternoon there, before they closed for winter renovations. I live maybe 10 min away and I can’t even recall how many times I’ve driven past the venue. It’s unassuming quite frankly. The road is narrow and winding as you make your way to the parking, with magnificent views on Constantia and surrounds.

 

Gourmand Sample Menu

R1390

with wine pairing R2290

***

Sourdough, Spiced Pork Lard, Salsa Verde

***

Tuna ‘La Colombe’

Vondeling Babiana “White Blend” 2016 (Voor-Paardeberg)

***

Scarlet Prawn, Kerala Style Sweetbreads, Snoek Dressing, Coriander And Sweet Potato

Oldenburg Viognier 2016 (Stellenbosch)

***

Korean Style Wagyu Tataki, Dukkah, Romesco, Hoisin

Rijk’s Pinotage Reserve 2014 (Tulbagh)

***

Seared Scallop, Glazed Sous Vide Pork Belly, Sweetcorn, Spiced Coconut

Kaapzicht “Bush Vine” Cinsault 2017 (Stellenbosch)

***

Lemongrass, Ginger, Watermelon, Kalamansi

***

Linefish, Chicken, Mussel, Black Forest Ham, Tarragon Velouté

Paserene Chardonnay 2016 (Elgin)

***

Lamb Loin, Braised Neck, Tenderstem Broccoli, Turnip, Pickled Red Onion,Smoked Garlic

Nicolas Van Der Merwe ‘Mas Nicolas’ Red Blend 2009 (Stellenbosch)

***

Boerenkaas, Peach, Foie Gras And Bourbon, Pecan Nut

Blaauwklippen Zinfandel Noble Late Harvest 2013 (Stellenbosch)

***

Roasted Ivoire Namelaka, Pineapple, Chamomile, Sesame, Honeycomb

Klein Constantia “Vin De Constance” 2014 (Constantia)

***

Petit Fours

***

 

Needless to say it was a lot of food and we were well and truly stuffed at the end, this was a thoroughly memorable experience. A once in a lifetime experience…

For the full album click HERE

Restaurant Info:

La Colombe Restaurant

Silvermist Wine Estate,

Main Road,

Constantia Nek,

Cape Town,

7806

Tel No: 021 794 2390

Email: reservations@lacolombe.co.za

 Written for JAR PHOTOGRAPHY by Mario Arendse

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen

 

 

Quentin’s in Hout Bay is a hidden restaurant with many secrets. In saying this I am referring to the many pictures and items on display. The paintings and ornaments tell stories of Quentin the chef and owners travel throughout the world.

This was our first restaurant visit for Restaurant Week and our taste buds were dancing around already.

And now for the part that makes the evening special other than good company.

 The detail description of the dishes on the menu intrigued me. I was so looking forward to the presentation.

Starters comprised of:

Cream of Wild Cape forest mushroom soup with grated Kalahari truffle.

“90 seconds” Saldana Bay mussels. Tempested in white wine, parsley, cream and garlic.

Warm sweet potato, avocado, mango and peppadew salad with charred corn. Dressed with a spiked lime, crispy ginger, coconut and toasted macadamia nut vinaigrette.

Now you can see why I couldn’t wait to taste one of all of these dishes.

 Mains:

Roast loin of kingklip with a lemon thyme and hazelnut crust. Served with citrus infused pan juices sautéed spinach & roasted fennel seeded plum tomatoes.

Roast rack of “Calvinia” Lamb with a charred scrub-herb and whole grain mustard crust. Served with young beetroot, broken butter beans, caramelized pear wedges and red wine sauce.

Baby corn and butternut stew with coconut, lime and spinach. Served with fragrant basmati rice.

 Desert:

Soft hearted chocolate pudding with a warm blueberry compote and homemade full cream vanilla bean ice cream.

Frozen rose, pistachio, date, apricot and fig nougat served with pomegranate berries.

 

Sometimes a menu sets an expectation and the chef doesn’t deliver.

I must admit this was not the case I was presented with tantalizing dishes that wowed my taste buds.

 

Definitely a “must visit “. Quentin’s is a restaurant with a difference.

For the full album click HERE

Restaurant Info:

Quentin at Oakhurst

Dorman Way,

Hout Bay,

Cape Town,

7806

 Tel No: 021 790 4888

Email: bookings@oakhurstbarn.com

Opening Hours:  

Written for JAR PHOTOGRAPHY by Sharon Moodley

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen

 

 

The Twelve Apostles Hotel and Spa.  Undoubtedly one of the most spectacularly situated hotels in the Mother City, the mere mention of this venue conjures up images of magnificence and luxury. This sentiment is amplified by the stunning drive there, with awesome views of the ocean adding to the excitement of having lunch at the Azure Restaurant housed at the Twelve Apostles.

Thus on a cool Freedom Day we entered the Azure Restaurant and were directed to a window table with a stunning view of the ocean.  Our waiter, who was to take good care of us in a friendly yet unobtrusive way throughout our meal, introduce the Restaurant Week 2 Course Lunch Menu which was set at R300. A 3 Course Dinner Menu would be available later for R400.

Once seated we were presented with a lovely selection of breads and a delicious salmon pate. Very enjoyable indeed.

As the lunch menu limited diners to two courses, two of our party chose starters and mains, while the other two opted for mains and dessert.  For starters we had a choice of Baby Calamari, Garden Pea Risotto or Marinated Chicken Liver Terrine. The baby calamari and garden pea risotto both proved good choices, with both presentation and taste being very pleasing.  

 

The mains option consisted of a choice of Sustainable Fish of the Day (Sea Bass), Roast Chicken and Cape Malay Vegetable Curry.  Again, the presentation of all three options was outstanding, a real visual feast. 

The fish, enjoyed by two of our party, was pronounced outstanding.  The curry, served with a variety of condiments, with basmati rice, roti and poppadum, was delicious, if a bit on the hot side.  

The roast chicken (sous vide breast, confit thigh, chicken consommé), was a bit dry, but was complemented by the pickled egg yolk, tender stem broccoli, roast shitake mushrooms and wild rice puffs.

 

Dessert was a work of art. Both the Strawberry Matcha (matcha namelaka, marshmallow, vanilla bean crème, strawberry mouse, strawberry jelly) and the Granny Smith Apple Custard (burnt apple puree, mini doughnuts, poached apples, apple jelly, smoked custard gel, crispy meringue) were very enjoyable, a real treat.

 

Lunch at the Azure, with a wonderful view and outstanding service was a delight and lived up to expectation. Executive chef Christo Pretorius and his Kitchen Brigade have created a very enjoyable menu. Perhaps, though, a display of patriotism on Freedom Day would have been appropriate?

 

For the full album click HERE

Restaurant Info:

Azure Restaurant

Twelve Apostles Hotel & Spa

Victoria Road,

Camps Bay,

Cape Town,

8005

Tel No: 021 437 9029

Email: reservations1@12apostles.co.za

 Written for JAR PHOTOGRAPHY by Anthony Adams

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen

 

 

This was my second visit to this venue, and it was storming on both occasions with rain bucketing down. They were votes as one of the finalists for restaurant week, so I was happy to go an experience the fare on offer.

Personally, I find the venue a little stiff and conservative…but that’s just me, I prefer a more laidback and relaxed kind of vibe, I’ll put that down purely to personal preference. The menu was quite varied this time around, and was as follows.

 

Starters:

• Aged Boland cheese soufflé, shaved parmesan and gin cheese sauce. What’s not to love, cheesy and delicate.
• Crispy calamari, tomato lime, lardon, sauce romesco. I don’t know, I found this course uninspired. The deep fried calamari was a little pedestrian for me.
• Oak valley Beef Carpaccio, rocket and basil pesto, crushed olives, parmesan shavings and a pine nut vinaigrette.

Mains:

• Pan roast line fish (which turned out to be sole), braised fennel risotto, orange chicory, buerre blanc, fennel shavings and grapefruit. The risotto was amazing, I would have preferred the entire fennel roasted as some was and some was not. The fish was ok, a little under seasoned and I would have preferred it filleted.
• Free range chicken breast, wrapped in pancetta, kale and hazelnut pesto, baby spinach, sherry cream jus. The chicken was quite dry, and maybe required a sauce.
• Asian pork belly, shitake mushrooms, bok choi and rainbow radish
• Mushroom and lentil bobotie, fruit chutney, roti and garden salad.

Dessert:

• Yoghurt panna cotta, grilled seasonal fruit, elder flower sherbet and yoghurt crispy. I didn’t enjoy this dessert; the yoghurt panna cotta didn’t work for me.
• Totally loved the Classic crème brulee with hazelnut biscotti, it’s one of my favourites.
• Finally, local handcrafted cheese board with lavash and homemade preserves, which was followed by Petit fours.

 

I was disappointed to be honest, I really enjoyed my last outing to this venue and it just seemed that every course had something missing or elements that seemed like it didn’t belong.

For the full album click HERE

Restaurant Info:

The Conservatory at The Cellars-Hohenort

93 Brommersvlei Rd,

Constantia Heights,

Cape Town,

7806

Tel No: 021 794 2137

Email: restaurantres@cellars-hohenort.co.za

Opening Hours: Daily 07:00 – 22:00

Written for JAR PHOTOGRAPHY by Mario Arendse

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen

 

 

First off, this was my first Come wine with me and I have to say I thoroughly enjoyed the evening.  Where can I even start with this amazing restaurant “The Wild Fig”, everything was perfect. The venue (definitely an amazing venue for a date night, very romantic) the ambiance, the food and of course the wine.

The champagne was my favourite drink of the evening, maybe because I love a good champagne and it’s a bit of a weakness for me. Something I can’t say no too. The Boschendal Brut Method Cap Classique, well, what a way to start off the evening. Perfect bubbles, perfect taste.

The starter was well presented, the taste was amazing and paired well with the Boschendal Chardonnay / Pinot Noir. The portion was just enough for a starter.

 

Now we come to the main course, well to start off, I didn’t know it was Warthog that we had. I must admit, it was tasty. Was done just how I like it, medium rare. Again, presentation was stunning, and everything served with it just went amazing together. The Boschendal 1685 Shiraz just topped of the main course, paired extremely well with the warthog. Now I can tick that off my list of things I have tasted 😊

 

Dessert, to be honest I’m not a pear lover, BUT, this dessert was top class. Poached Red wine pear, WOW. That changes my view of pears 😊 Passionfruit is one of my favourite fruits, and that sorbet was a perfect match for that pear.

 

And then finally, the bubbles, Boschendal Brut Rose Method Cap Classique, Speechless!! Lol actually not, I can’t fault that anything, it was pretty amazing.

So, all in all, let’s go back to the beginning where I started writing, I said everything was perfect, do you agree?? I honestly couldn’t fault anything.  Thank you for having us.

 For the full album click HERE

Come Wine With Us

Restaurant Info:

The Wild Fig Restaurant

Liesbeek Avenue,

Valkenberg Estate,

Mowbray

Tel No: 021 448 0507

Email: info@thewildfig.co.za

Opening Hours:  

Written for JAR PHOTOGRAPHY by Robin & Natasha Malagas

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen

 

 

Friday night. The end of a long, tiring week, and all one wants to do is put feet up and relax.

 Instead, it was off to Copper Club Eatery in Newlands.  A relatively new establishment which first opened in 2016, the Copper Club provided exactly what I needed! A wonderfully vibey yet relaxed atmosphere, colourfully and informatively decorated,, television screens well situated, tables well set out, and good company to share the evening with!!

 The waitrons, friendly and professional saw to our every need in a wonderfully unobtrusive way. The available menu was set for Restaurant Week so we had to provide our choices up front.

 For starters we could choose from Caprese Salad (Fior di latte, tomato, avo, pesto) or Venison Carpaccio (Rocket, basil pesto, grana Padano shaving).  Our party of four enjoyed both choices. Attractively presented, these were tasty and generous.

 Our choice of mains included 300g sirloin, chicken thighs (bbq or peri peri) or Calamari tubes. Two of our party enjoyed the sirloin, which was served as requested. The side was a choice of regular or sweet potato chips. 

The chicken thighs, although seemingly burnt, were also spot on.  The calamari tubes were tender and tasteful, although the sauce was a tad oily.

 After the enjoyable mains, cam the decadent desserts.  Really decadent.  A choice had to be made between Bar One Chocolate and Chocolate Volcano. 

Both were declared totally delicious, with the only criticism being the size of the cheesecake!! (To be fair, not everybody complained that the slices were too big!!)

 When we walked into Copper Club, one of the party remarked that this may be a place to come back to.  Having experienced the ambiance, the food and the level of service,  (all in good company!), it definitely is a place to come back to.

For the full album click HERE

Restaurant Info:

Copper Club Eatery – Newlands

Dean Street Arcade,

Cnr Main & Dean Street,

Newlands

Tel No: 021 687 0025

Opening Hours:  

Monday to Saturday 7am to 10pm

Sunday 8am to 5pm

Written for JAR PHOTOGRAPHY by Anthony Adams

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen

 

 

Once again, the ambiance and atmosphere at Reuben’s mesmerized me. Although I had many visits to this food haven I always look forward to coming back again and again.

With it being Restaurant Week, we were invited to an evening of Chef and the Vine.

On arrival we were escorted to the lounge to chill with a glass of Delaire Graff Summercourt Chardonnay 2016 paired with pickled mussels served with spans peck, dill and citrus dressing.

Quite refreshing I must admit enjoyed amongst good company amidst the laughter and selfies. We had a good few minutes to enjoy this time before being escorted to our table at the restaurant.

 

The in house sommelier was so excited to introduce Delaire Graff Estate because their wine that accompanied the starters was his absolute favourite. The mushroom consommé with Miso Jelly, pickled shimerji mushrooms, sautéed erynjii and shiitake mushrooms with mushroom dust was a delight with the Chenin Blanc 2016.

Never before have I eaten mushrooms in all shapes and sizes and was amazing.

 

Entree followed soon after comprising of Mussel risotto topped with golden seared scallop, beurre noisette and served with a saffron meringue. Delaire Graff Shiraz 2016 accompanied this dish. Loved the Shiraz!

 

The main was to die for; Duck duo – confit duck leg, seared duck breast, cauliflower truffle, candied mushrooms, pickled carrot ribbons, mange tout, served with a black cherry jus.

The meat was tender and tasted amazing coupled with Delaire Graff Botmaskop 2016.

 

And for those of us with a sweet tooth Upside down pineapple cake – spiced pineapple, passion fruit gel, mint chips, mango and passion fruit sorbet. The wine to end the evening was Sunburst Noble late Harvest 2015.

 

Reubens will always be on top of my list of restaurants to visit. Great place to dine with Chef and the Vine.

For the full album click HERE

Restaurant Info:

Reuben’s at One&Only Cape Town

One&Only Cape Town,

Dock Road,

V & A Waterfront,

Cape Town,

8001

Tel No: 021 431 4511

Email: ptgenr-restaurant01@oneandonlycapetown.com

Opening Hours: Daily for Breakfast ; Lunch and Supper

Written for JAR PHOTOGRAPHY by Sharon Moodley

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen

I’ve been to Reuben’s quite a few times now, and I always enjoy the Chef and Vine Series. It’s always a good opportunity to pair wines that you maybe haven’t had a chance to enjoy, and to get some insights from winemakers and sommeliers alike.

Canapés:

This was Passion fruit prawns, pea and wasabi with sesame rice crackers which was served with Morgenhof Brut Reserve MCC 2010. The prawns were fantastic!!

Starters:

Oh my word, this was my favourite course for the evening and the flavours were amazing. Prawn bisque, topped with truffle foam and prawn dust. This was paired with Morganhof Chenin Blanc

Entrée:

Seared springbok loin, springbok denningsvleis wrapped in savoy cabbage, sweet potato springroll served with a jus and gooseberry chutney served with Morgenhof Malbec Vintage select 2014 which I really enjoyed.

Mains:

Oxtail, served off the bone, with parsley pomme puree, onion soubise, tender-stem broccoli and baby beetroot, served with a natural jus and Morgenhof Merlot/Cabernet Franc Blend 2012

Dessert:

Apple and chocolate – spiced apple cake, manjari nameleka, apple pearls, sponged orange ice cream…..yummy, the perfect way to end the evening off. This course was served with Morgenhof Cape Late Bottled Vintage 2004, which was just way too sweet for me, but what an enjoyable night out.

 

Treat yourself; the atmosphere is always relaxed and comforting. Good food, good wine…and some good wine insights by the resident Sommelier Luvo.

For the full album click HERE

Restaurant Info:

Reuben’s at One&Only Cape Town

One&Only Cape Town,

Dock Road,

V & A Waterfront,

Cape Town,

8001

Tel No: 021 431 4511

Email: ptgenr-restaurant01@oneandonlycapetown.com

Opening Hours: Daily for Breakfast ; Lunch and Supper

Written for JAR PHOTOGRAPHY by Mario Arendse

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen