Restaurant Week – Kitima at the Kronendal

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Thai and Sushi cuisine in Hout Bay.  Once you walk into Kitima restaurant you transported to back to Thailand. The opulent décor the authentic Thai dishes created by Chef Kuan Lai.

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All the ingredients are sourced locally as far as possible but what cannot be found locally is especially imported from Thailand. All this precision to detail adds to an authentic experience.

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From the main Road the restaurant look deceivingly small, but once you inside you see the various dining rooms.

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Upon entering the restaurant you will find a table set up with silver, food and flowers as a sign respect to the legend. The story goes that Kronendal Farm was owned by Sir Abraham Josias Cloete between 1835 and 1849. His daughter Elsa was forbidden to marry her soldier lover, and ended up dying from a broken heart. People still claim to see her standing behind the gable window waiting for her lover.

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The restaurant offers 2 dining option at either Kitima Restaurant or the Raya Lounge as well a large bar and lounge area.

Virgin Strawberry Daiquiri
Virgin Strawberry Daiquiri
Kitimarisma - Cucumber And Lime
Kitimarisma – Cucumber And Lime

For Restaurant Week the Kitima Restaurant offer was Elsa’s Set Menu, we tried the entire Menu and it was simply out of this world.

Elsa’s Set Menu

STARTER

Golden Platter

1 golden prawn and 1 cheese spring roll

Dim Sum Collection

1 golden secret, 1 spinach & cream cheese gau and 1 crystal jade siu mai

Yellow Fin Tuna Tataki

Seared loin of tuna on a seaweed salad with a ponzu dressing

SOUP

Tom Yum Goong

Spicy Thai prawn soup with coconut milk, mushrooms, galangal and lemongrass garnished with fresh coriander

Tom Khaa Chicken

Spicy chicken broth, mushrooms and galangal in coconut milk garnished with fresh coriander

MAIN COURSE

Asian Inspired Barbeque Duo

Roast duck and crispy moo khob on a bed of 5 spice braised peanuts

Massaman Lamb

Lamb slow cooked in coconut milk with peanut curry paste, cherry tomatoes,

onions and potatoes

Pla Sam Rod

Marinated kingklip fillets in a light batter, golden fried and topped with our home-made

hot, sweet & sour sauce

DESSERT

Crème Brûlée

Rose scented crème brûlée served with a zesty pistachio biscotti

Raya Roll

Chocolate spring roll served with a fruit gratin & our home-made mint ice cream

Lime Tart

Served with a rambutan & mint salad with cubed blackcurrant jelly

Two Course 190 Three Course 235 Four Course 275

STARTERS

Starter - Golden Platter
Starter – Golden Platter

Golden Platter

1 golden prawn and 1 cheese spring roll

Starter - Dim Sum Collection
Starter – Dim Sum Collection

Dim Sum Collection

1 golden secret, 1 spinach & cream cheese gau and 1 crystal jade siu mai

Starter-Yellow Fin Tuna Tataki
Starter-Yellow Fin Tuna Tataki

Yellow Fin Tuna Tataki

Seared loin of tuna on a seaweed salad with a ponzu dressing

SOUP

Tom Yum Goong
Tom Yum Goong

Spicy Thai prawn soup with coconut milk, mushrooms, galangal and lemongrass garnished with fresh coriander

MAIN COURSE

Asian Inspired Barbeque Duo
Asian Inspired Barbeque Duo

Roast duck and crispy moo khob on a bed of 5 spice braised peanuts

Massaman Lamb
Massaman Lamb

Massaman Lamb – Lamb slow cooked in coconut milk with peanut curry paste, cherry tomatoes,

onions and potatoes

Pla Sam Rod
Pla Sam Rod

Pla Sam Rod – Marinated kingklip fillets in a light batter, golden fried and topped with our home-made hot, sweet & sour sauce

DESSERT

Crème Brûlée
Crème Brûlée

Crème Brûlée – Rose scented crème brûlée served with a zesty pistachio biscotti

Raya Roll
Raya Roll

Raya Roll – Chocolate spring roll served with a fruit gratin & our home-made mint ice cream

Lime Tart
Lime Tart

Lime Tart – Served with a rambutan & mint salad with cubed blackcurrant jelly

Lime Tart
Lime Tart

Every dish was cooked to perfection.  Fresh,  fragrant and vibrant meals. Pieces of heaven exploding in your mouth. A gastronomical journey of the highest quality.

The service was excellent and our waiter was so passionate about the restaurant, the food and that really makes a huge difference to patrons.

SEE FULL ALBUM HERE

For more information call Kitima  on 021 790 8004/6 or email them reservation@kitima.co.za

Restaurant Week – The Grand Café & Society

Where grand chic meets retro-romance, fit for the worldly traveler and diner…”or so they say!

Their restaurant week offer:

LUNCH

MENU: R95

STARTER

Chilled watercress & yoghurt soup

Or

Garlic snails, parsley & croutons

MAIN

The Grand short-rib burger, white truffle aioli, fries & onion rings

Or

Penne Pasta with mussel, bacon & thyme cream

DINNER

MENU: R175

STARTER

Beef carpaccio, spinach, date & almond salad

Or

Prawn bisque, garlic toast

MAIN

Grilled marinated chicken breast, cracked olive gremolata

Or

Cajun spiced calamari, mint-yoghurt sauce

Served with seasonal vegetables

DESSERT

Baked vanilla cheesecake, butterscotch & salted peanut brittle

Or

Poached red berries, vanilla-champagne cream & caramel crumble

Arriving in Camp Bay, we were quite excited as the weather was perfect, the beach was buzzing and the scene was set for a perfect evening.

When we arrived at the Grand Café, we were shown our seats and handed the A la Carte Menu. I explained to the waiter we were here for Restaurant Week. He seemed a bit confused, but said he would get back to us.

Then 2 more waiters attended to us and eventually they went and printed the Restaurant Week Menu. Much to our surprise none of the dishes we thought we were getting were on the Menu. Nonetheless we tried to remain open-minded.

It took a while to get our drinks and eventually our food. Now I realize that Camps Bay is supposed to be laid back, but the lack of attention to guests was really a total downer on our evening.

Below are pictures from the meals we chose from the Restaurant Week Menu. All in all the experience was not what we expected and the food and service below.

Starter – Grand Calamari

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Starter – Spicy Mushroom Roll

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Starter – Prawn Croquettes

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Mains – T-Bone

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Mains – Herbed Gnocchi

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Mains – Line Caught Tagliata

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Dessert – Chocolate Delice

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Dessert – Panna Cotta

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Dessert – Frozen Grapes

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I do hope the management really looks into the issues raised as the location is perfect, the setting is amazing and some tweaking would do wonders.

Restaurant Week – The Conservatory at the Cellars-Hohenort Hotel

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The Cellars – Hohenort Hotel is part of the Collection by Liz Mc Garth. The Conservatory is one of the two award winning restaurants on this picturesque property.

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The Conservatory is built around a 200-year-old oak tree, its enormous girth displayed in an elegant glass frame, and its proud branches stretching out above the diners.

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The restaurant is elevated and when you sitting at your table you almost feel as though you can reach out and touch the top of the luscious trees.

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Head Chef Delia Harbottle, reinvents traditional classics by adding her unique touch to produce the most amazing dishes.

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Their Restaurant Week Offering was:

Menu

 Lunch: R145 for 2 courses

(Starter & Main or Main & Dessert)

Starter

 Double baked Underberg cheese soufflé

Our signature soufflé served with a kirsch cheese sauce & fresh shaved Parmesan.

Or

The Conservatory Caesar salad

Gem lettuce, Parmesan, white anchovies, crispy bacon, twice cooked hen’s egg

Main

 Fish & chips

Local hake in beer batter triple cooked chips, tartar sauce, and side garden salad.

Or

Oven roasted springbok rump

Sweet potato fondant, slow braised red cabbage, parsnip purée, and thyme jus.

Dessert

Home churned ice cream or sorbet of the day

Or

Vanilla crème Brulée

With chocolate chip Biscotti

 —

 Dinner: R225 for 3 courses

(Starter, Main & Dessert)

Starter

 Double baked Underberg cheese soufflé

Our signature soufflé served with a kirsch cheese sauce & fresh shaved Parmesan.

Or

The Conservatory Caesar Salad

Gem lettuce, Parmesan, white anchovies, crispy bacon, twice cooked hen’s egg

Main

Fish & chips

Local hake in beer batter triple cooked chips, tartar sauce, and side garden salad.

Or

Oven roasted springbok rump

Sweet potato fondant, slow braised red cabbage, parsnip purée, and thyme jus.

Dessert

Home churned ice cream or sorbet of the day

Or

Vanilla crème Brulée

With chocolate chip Biscotti

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We went for dinner and absolutely everything was scrumptious.

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RESTAURANT WEEK MENU – Starter-Double baked Underberg Cheese soufflé, their signature soufflé served with a Kirsch Cheese sauce & fresh shaved Parmesan. Incredibly light, fluffy, like clouds of Cheese melting in your mouth. One of the best soufflé’s I have ever tasted.

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RESTAURANT WEEK MENU – Starter – The Conservatory Caesar salad, Gem lettuce, Parmesan, White Anchovies, crispy Bacon, twice cooked Hen’s egg. The little added extras just elevate this dish to new heights. Would love to know their secret on how they keep the yolk perfectly runny even though it’s twice baked.

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A LA CARTE MENU – Starter-Rooibos cured Salmon, golden Beets, Goat’s Cheese mousse, Apple Walnut salsa, refreshing dish, and the subtle Rooibos smokiness adds an interesting dimension to the dish. Very good indeed.

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RESTAURANT WEEK MENU – Main-Oven roasted Springbok rump, Sweet potato Fondant, slow braised Red Cabbage, Parsnip purée, and Thyme jus. Cooked Medium-Rare, this dish was so good; we could very happily have seconds 😉

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RESTAURANT WEEK MENU – Main-Fish & Chips, local Hake in beer batter, triple cooked Chips, Tartar sauce, and side garden Salad. Good size fish fillets, love the batter, crispy outside, succulent fish fillets inside.

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A LA CARTE MENU – Mains-pan fried Duck breast & confit leg, Truffled Parmesan Potato, Savoy Cabbage, Mushroom Fricassee, baby Leeks, Orange jus. Love how they render the fat and are able to keep the skin crispy. All the accompaniments work perfectly.

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RESTAURANT WEEK MENU – Dessert – Home churned Ice Cream or Sorbet of the day.

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RESTAURANT WEEK MENU – Dessert – Vanilla crème Brulée. Decadently smooth, light and yummy.

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A LA CARTE MENU – Dessert – “LIZ McGRATH” Dark & White Chocolate plate. Two words… “Chocolate Heaven.”

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They offer their very special Vin De Hohenort Dessert Wine – Natural Sweet Wine (Private Reserve). The grapes are grown on the grounds of the Cellars-Hohenort Hotel and Klein Constantia Farm harvest their grapes and turns it into the wonderful wine .The wine is not for sale and we just serve it at the Hotel.

Then to end the evening we had coffee and Petit Fours.

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Just another added extra which makes this restaurant so special.

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Being our first visit to The Conservatory, it certainly will not be our last. From the Maître D, to the Wait staff, to the Barman even Chef Delia Harbottle, each and every one is there to make your visit that much more special.

SEE FULL ALBUM HERE

For more information call The Conservatory on 021 794 2137 or email them on restaurantres@cellars-hohenort.co.za.