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
Wine tasting with a difference… inside a cave, yes you read properly a cave…Well actually it an old concrete wine tank which has been stunningly converted into various size caves for an intimate wine tasting.
Their website boasts that: ‘You have discovered” and that you must “Feel free to share the secret with others.” Once you have been for a visit, you quickly realize that you just want to share this amazing place with one and all.
Winemaker-owner, Karin de Villiers, or Tannie Karin, as all the staff very fondly refer to her, really is the glue that holds this amazing place together. The stories they tell and experiences they have had with the family really add a personal touch to the experience.
But I have kept the best part of Klein Roosboom back till last… it is their ‘caves’. No,
As a boutique winery, it is not easy to find our wines anywhere else.
We enjoyed the cheese & charcuterie platter as week as the biltong platter.
What a find…Klein Roosboom was, on the M13, Tygerberg Valley Road, Durbanville, definitely #capetownsbestkeptsecret, the setting, the views of the vineyards and the food, all 5 stars!!!
At JéAn Restaurant, they promise,” Food that’s not pretentious with “schmears” & “foam”, but beautiful bring-down-the-house food.” And boy do they deliver, everything little morsel packed full of flavour. That broodjie was to die for and for a non-Marmite eater to say that should speak volumes.
The potatoes to the roasted veggies and the lamb and of course the Chicken Pie, everything was simply yummy with a capital Y!!!
Definitely one of the most unique experiences, visiting Gold Restaurant, we were astounded to know it had been around for a while and often frequented by foreign visitors. The 14-dish tasting menu is a journey through Africa and is served on sharing portions. What we particularly liked was that each dish was brought to us with a full explanation of the country of origin and cooking techniques and spicing. The waitrons are also from across Africa and they are all very friendly and knowledgeable.
We started our journey with a djembe drumming session. There are various skits during the evening and the entertainers make use of Mali puppetry, and dancing to the rhythms of the marimba percussion and djembe drums.
Start your African Taste Safari
SOUTH AFRICAN SEARED OSTRICH FILLET SALAD
Marinated ostrich fillet is combined with summer greens for a delicious start to our African Feast
XHOSA POT BREADS (V)
Individual, soft-centred bread with a delicious outer crust. Traditionally baked in a pot over an open fire
ETHIOPIAN IAB (V)
This refreshing dip made with yogurt and fresh herbs is the perfect accompaniment for all finger food
~
Try Some Street Food
MALAWIAN SWEET POTATO CAKE (V)
One of the staples from Malawi, the sweet potato, receives a modern twist
TUNISIAN PRAWN BRIOUAT
Briouats translates into “little Parcels” and are enjoyed all over North Africa and can be filled with savoury or sweet fillings
Vegetarian option: Tunisian carrot, potato and garlic briouats
MOZAMBIQUAN CHILI CHICKEN WINGS
This Mozambiquan specialty honours Portuguese seafarers who sailed around the African continent during the 16th century searching for gold, precious stones, ivory, amber and spices. Enjoy with the Ethiopian IAB to calm the fire
Vegetarian option: Kenyan irio patty
SOUTH AFRICAN LAMB AND SPRINGBOK SAMOOSAS
Variations of these crisp pastries can be found throughout the Middle East and Northern African countries, including South Africa. We fill ours with minced organic lamb and springbok
Vegetarian option: South African pea and potato samoosas
SOUTH AFRICAN CHUTNEY (V)
“Blatjang” or fruit chutney is the pride of the Cape Malay Cuisine and is the ideal relish for the samoosas
~
Mains, Served African Style, A Feast to Share
TANZANIAN FISH CURRY
With freshwater lakes on its Western and Northern borders, and Indian ocean to the East, Tanzania has an abundant selection of fish dishes. This one is delicately flavoured with coconut milk and fresh spinach
Vegetarian option: Tanzanian vegetable curry
GHANAIAN PEANUT CHICKEN
Recipes like this one have crossed the borders of many African countries to broaden our culinary repertoire. Organic free-range chicken breasts are cooked in a rich creamy broth with crushed peanuts and tomatoes with undertones of garlic, ginger, chili, turmeric and fresh thyme
Vegetarian option: Egyptian red lentils
ETHIOPIAN PILAU RICE (V)
Layered rice prepared with Ethiopia’s traditional spice, berbere, and vegetables
MOROCCAN BUTTERBEAN, OLIVE AND TOMATO TAGINE (V)
All the flavours and gentle spices from North Africa are combined to create a vegetarian tagine (North African clay or ceramic pan)
When one visits a specialist drinks bar serving experiential cocktails and vintage drinks, one is expected to be entertained, charmed and even surprised but what awaited us on our first visit was nothing short of amazing.
The theatre and orchestra of each cocktail being presented to us was simply and experience you cannot really describe. Definite bucket list experience if cocktails of even brandy is something you enjoy.
Oh, the Food selection is exceptionally good, freshly made, delicious morsel was the perfect accompaniment of the delicious cocktails. They offer a selection of canapés, boards, sliders, small plates to share, a kid’s menu and brunch.
We ventured into unknown territory in terms of our foodie experiences and when we visited The Kind Kitchen’s branch in Constantia. #TheKindKitchen – Woodstock officially opened September 2018 by founder by chef Jason McNamara. Recently being listed on the‘Hottest New Restaurants in Cape Town listed by Eat Out and The Inside Guide in 2019, is no mean feat.
Their mantra is ‘Be Kind’ and that in itself speak volumes. Gone are the days of expecting tasteless, “cardboard” like dishes. You WILL NOT find that at #TheKindKitchen.
Here’s the dishes we ordered and loved!
The Darkside Burger Enjoy a prego style chicken burger made from homemade textured soy and basted in our spicy peri peri sauce, loaded on a Charcoal Bun with mayo, tomato, cos lettuce, gherkins, onions, melted cheddar cheese and hand cut fries.
*-*
The Badass Beyond Burger Enjoy the epic Beyond Burger basted in our own tangy bbq sauce on a soft bun of choice with mustard, mayo, tomato, cos lettuce, gherkins, red onions and melted cheddar cheese on your Choice of bun: Sesame, Activated Charcoal, Turmeric or in a Gluten Free Wrap
*-*
Really Lucky Fish Burger A fillet of fish made from banana blossoms, nori and sea vegetables to create a deliciously kinder version which we deep fry in a beer batter and then top it off with a dill tartare sauce, mustard, tomato, onions, cos lettuce and homemade hand-cut fries on a Turmeric Bun. (Turn into Fish n Chips without the Bun if you’d like)
Bombay Brasserie at Taj Cape Town has always been on our “places to visit list”, but thus far we never quite had the opportunity to until a few days ago.
A fine dining experience bringing together flavours from across India. They offer various dining options which includes both set and a la carte menu as well as several vegetarian dishes.
Our very knowledgable waiter Matthew was on hand with recommendations as well as to advise us to what would look good on the pictures as everything tastes amazing.
One thing which I must make a point of mentioning are the aromas, oh my soul! Dish after dish, it was the aroma of all the special spice. It’s something to experience.
Come dine with us at Reuben’s. The iconic Reuben’s. The famous Reuben’s. The mere mention of this Master of Culinary delights sent waves of expectation to the palate. The dining experience was aptly named “Chef and the Vine” and promised to be an experience of note. The chef, of course, was Reuben, whilst Warwick referred to the range of wines from Warwick wine estate.
The Reuben’s Warwick Chef and the Vine Experience started with arrival in the reception lounge at the One and Only. Seated in the very comfortable and impressive lounge, being served canapés paired with Warwick Dry Rosé First Lady 2016 by friendly and professional waiters, one could sense a wonderful sense of expectation.
AMUSE BOUCHE
The moment arrived when we were asked to make our way to Reuben’s. The expectation of good food and wine was confirmed with the serving of the amuse bouche which consisted of dill poached Franschhoek trout with gooseberry gel, lemon hazelnut bubbles and squid ink tuille. An absolute feast for the eyes and joy for the palate. Served with First Lady Sauvignon Blanc 2017, this was a delight.
STARTER
The starter of sous vide sweet breads served with carrot royale, dehydrated pineapple, pinenut and pancetta granola, sage burre noisette and chardonnay jus was interesting and very tasty. It was perfectly complemented with White Lady Chardonnay 2016.
A vegetarian option was available.
MAIN
The main course was the much-anticipated Wildebeest Loin. Beautifully presented with pan-fried forest mushrooms, celeriac and cashew purèè, confit baby onions, crispy new potatoes, macerated tomatoes and sour cherry jus, it was enhanced by a glass of Warwick Trilogy 2014. Although one of our party felt her serving was rather underdone, this was soon rectified. A beautiful main.
DESSERT
A beautiful meal deserves a beautiful dessert. This was indeed the case, although the dessert was rather unusual. The selection of South African Cheeses (baked camembert, Chevin goat’s cheese, cumin Boerenkaas on grilled baguette with smoked butter) together with the Warwick Methodè cap Classique, provided, a wonderful finale to a great evening.
A beautiful setting, wonderful food, great wines, delightful company. A great night out. Reuben’s and Warwick – a winning combination!!
Vegetarian options were available for
every course.
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.
