Mondiall Kitchen & Bar. a modern brassiere in the heart of the V&A Waterfront. The space is really interesting; you could almost call in an industrial work of art.
Where the space inspires the gastronomical works of arts one gets to enjoy.
Offering for Restaurant Week
Lunch: ★R145 for 2 courses
(Starter and Main or Main and Dessert)
Circa 1964, Buffalo, NY, USA smoked chilli baste, ranch dressing, celery salad
Sesame Prawn Toast
Circa 1800 – Guangzhou, China spring onion dipping sauce
Fish & Chips
Circa 1860, Yorkshire, England ale battered hake, skinny chips, tartar sauce, ‘yorkshire caviar’
Cheeseburger & Fries
Circa 1885–1904, Disputed 180g wagyu beef patty, ‘all the fixins’, umami ketchup
Lime Panna Cotta
Circa 1244, Piedmont, Italy coconut parfait, seasonal fruit salad, sesame tuille
Circa 1929, Philadelphia, USA orange cinnamon caramel, almond shortbread
Dinner: ★R225 for 3 courses
(Starter, Main & Dessert)
Starter Game Fish Tataki in Sesame
Circa 1900, Tosa Province, Japan chilli, ponzu
Glazed Pork Belly
Pineapple salsa, crackling, cucumber, honey soy
Grilled Sirloin Café de Paris
Circa 1932, Geneva, Switzerland 280g sirloin steak, café de Paris butter, French fries, mushroom ragout
Poisson du Jour
Fish of the Day chef’s choice of seared line caught fish
Maple & Pecan Pie
Circa 1930, Burlington, Vermont, USA milk ice cream, bourbon syrup, blueberries
Chocolate & Guinness Pudding
Circa 1759, St. James Gate, Ireland café latte ice cream, caramelized banana, bitter chocolate sauce.
Arriving at 12:00pm Brunch/Lunch was served. We chose to order from both The Restaurant Week Menu as well as the A la Carte Menu.
From the Restaurant Week Menu we tried the following:
Starters – Buffalo Wings, smoked Chili basting, Ranch dressing and Celery sticks. Simply yummy, you just had to get in there and enjoy it, sticky fingers and all. A little spicy, but not overpowering and the Ranch Dressing added another dimension to the sticky wings.
Starters – Sesame Prawn Toast with Spring Onion dipping Sauce. A very interesting dish, having never tasted it, I was pleasantly surprise and the dipping sauce was really good as well. The sweet Prawns and the salty dipping sauce was the perfect combination.
A LA CARTE MENU – Starters –Seafood Ceviche, lime, sour crème Panna Cotta, crispy Shallot vinaigrette Refreshingly good, every bite was another burst of flavour. Dish of the Day.
RESTAURANT WEEK MENU – Mains – Fish & Chips, Beer battered fried hake, tartar sauce, Yorkshire caviar (mushy peas) and hand cut fries. The fish was perfectly cooked and nice and flaky. The beer batter was really good, nicely puffed up batter, crispy, but keeps the fish moist and delicious. The mushy peas were simply divine…
A LA CARTE MENU – Mains – Norwegian Salmon, grilled with greens and Asian Sauce. Being serves the Asian Sauce on the side we loved it so much we simply emptied the sauce onto the Salmon and greens and the dish was a perfect balanced broth.
RESTAURANT WEEK MENU – Dessert – Vanilla Panna Cotta, with Raspberry coulis and fresh Summer Berries. Light Panna Cotta, slightly tarte coulis, perfectly balanced.
A modern take on Brasserie food, fresh flavours, perfectly prepared dishes and excellent service.
SEE FULL ALBUM HERE
For more information call Mondiall on +27 21 418-3002 or email them firstname.lastname@example.org