Restaurant Week – Mondiall Kitchen & Bar

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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.

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Where the space inspires the gastronomical works of arts one gets to enjoy.

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Offering for Restaurant Week

Lunch: R145 for 2 courses

(Starter and Main or Main and Dessert)

 

Starter

Buffalo Wings

Circa 1964, Buffalo, NY, USA smoked chilli baste, ranch dressing, celery salad

Or

Sesame Prawn Toast

Circa 1800 – Guangzhou, China spring onion dipping sauce

Main

Fish & Chips

Circa 1860, Yorkshire, England
ale battered hake, skinny chips, tartar sauce, ‘yorkshire caviar’

Or

Cheeseburger & Fries

Circa 1885–1904, Disputed 180g wagyu beef patty, ‘all the fixins’, umami ketchup

Dessert 

Lime Panna Cotta

Circa 1244, Piedmont, Italy coconut parfait, seasonal fruit salad, sesame tuille

Or

Baked Cheesecake

Circa 1929, Philadelphia, USA orange cinnamon caramel, almond shortbread

 

 —

 

 Dinner: R225 for 3 courses

(Starter, Main & Dessert)

 Starter

StarterGame Fish Tataki in Sesame

Circa 1900, Tosa Province, Japan chilli, ponzu

Or

Glazed Pork Belly

Pineapple salsa, crackling, cucumber, honey soy

Main 

Grilled Sirloin Café de Paris

Circa 1932, Geneva, Switzerland 280g sirloin steak, café de Paris butter, French fries, mushroom ragout

Or

Poisson du Jour

Fish of the Day chef’s choice of seared line caught fish

Dessert 

Maple & Pecan Pie

Circa 1930, Burlington, Vermont, USA milk ice cream, bourbon syrup, blueberries

Or

Chocolate & Guinness Pudding

Circa 1759, St. James Gate, Ireland café latte ice cream, caramelized banana, bitter chocolate sauce.

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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.

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From the Restaurant Week Menu we tried the following:

Starter-Buffalo Wings
                                     Starter-Buffalo Wings

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.

Starter-Buffalo Wings
                                                    Starter-Buffalo Wings
Starter - Sesame Prawn Toast
                              Starter – Sesame Prawn Toast

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.

Starter - Sesame Prawn Toast
                           Starter – Sesame Prawn Toast

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.

Starter - Seafood Cevich
                                                Starter – Seafood Ceviche
Starter - Seafood Ceviche
                                                 Starter – Seafood Ceviche
Trio of Starters
                                                              Trio of Starters

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…

Main-Fish & Chips
                                                                   Main-Fish & Chips
Main-Fish & Chips
                                                             Main-Fish & Chips
Main-Fish & Chips
                                                               Main-Fish & Chips

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.

Norwegian Salmon
                                                         Norwegian Salmon
Norwegian Salmon
                                                             Norwegian Salmon
Norwegian Salmon
                                                      Norwegian Salmon

RESTAURANT WEEK MENU – Dessert – Vanilla Panna Cotta, with Raspberry coulis and fresh Summer Berries. Light Panna Cotta, slightly tarte coulis, perfectly balanced.

Dessert -Lime Panna Cotta
                               Dessert -Vanilla Panna Cotta
Dessert - Panna Cotta
                                       Dessert – Panna Cotta   

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 reservations@mondiall.co.za

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