LA MOUETTE – SUNDAY TAPAS LUNCH

Having visited La Mouette previously to experience their tasting experience, we were super excited to be back and try their newly launched Tapas Menu.

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They started with the Sunday Tapas on the 5th of November, and I can confirm its going to be a hit.

We sat outside and the weather was too perfect to pass up on it. There wasn’t a plate that we didn’t like. Every morsel was delectable. It was a flavour burst of note and La Mouette didn’t disappoint.

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The dishes as small but packs enough flavour and there was enough in each plate for 3 of us to taste every dish.

The idea of Beef dripping wasn’t appealing until Jason dipped a piece of “mosbolletjie” omh yumcious…

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My dish of the day was definitely the Herb Gnocchi, pillows of delight. Melt in your mouth.

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Beef dripping, aged balsamic and garlic crisp R45

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Truffle and cheese/chorizo croquette R70

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Vegetable

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Baby marrow fritter and Romesco sauce R50

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Tempura beetroot leaf, smoked ricotta and pine nuts R50

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Herb gnocchi, Parmesan cream, marinated beetroots and mushrooms R80

 

Asparagus, Brown butter mayo, foraged leaves, hazelnut and parmesan crumb R85

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Fish

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Cured yellowtail, Compressed cucumber, apple purée, charred onions and dill oil R90

 

Pan fried calamari, Dashi aubergine purée, fermented mushrooms and sunflower seeds R90

 

Prawn doughnuts, prawn mayonnaise and crumble R70

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Meat

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Chicken Caesar, baby gem, cured yolks and parmesan crisps R70

 

Beef fillet, Blue cheese cream, truffle pomme dauphine, walnuts and smoked bordelaise R120

 

Pork belly, Pea and ham veloute, Umami jelly, bok choy, nasturtium flowers and spiced almonds R85

 

Lamb neck, Black garlic paste, buffalo milk yogurt, baby gem and Moroccan spiced jus R85

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Sweet

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Karoo crumble, carrot and grape slaw, pink peppercorns coriander cumin flatbread R60

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Milk & Honey, Goat’s milk ice cream, honeycomb, honey cake and grapefruit purée R60

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Lemon meringue, Mascarpone, lemon leaf snow and wood sorrel R60

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For tables of 8 or more, a 12% discretionary service charge will be added to your bill

For the full album click HERE

Restaurant Info:

La Mouette

78 Regent Road

Sea Point

8005

 Tel No: 021 433 0856

Email: reservations@lamouette.co.za

TRADING HOURS

 Lunch

Sunday 12.00 -3:00 pm

 Dinner

Open 7 nights a week

6:00 – 10.30 pm (kitchen closes at 10pm)

 Written for JAR PHOTOGRAPHY by Rene Petersen

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen

 

 

The 41 & Restaurant Week

Camps Bay’s new restaurant “The 41” is your new go-to place for sundowners, dinner or just a beautiful view of the Atlantic.

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The 41 sounded and looked promising, but sadly it didn’t end well for us. Camps Bay was buzzing; we were quite surprised considering it was a week night. Clearly life is a little different on the Atlantic seaboard.

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Menu

Lunch – 2 Course R200

Dinner – 3 Course R300 including a glass of wine

Starter

Caeser Salad

Chicken Livers

Kadafi Prawns

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Mains

Beef Sirloin

Grilled Line Fish

Free-Range Chicken Romesco

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Dessert

Chocolate Mousse Cup

Millefeulle

Fruit Salad

I found the venue quite dark but nonetheless it looked hip and happening and was quite busy. The cocktails were good, so off to a good start.

Starters we ok, but we found ourselves fighting with the flies to try to get through our starters. I eventually asked the waitress if they perhaps had a candle to help but she never got back to us.

On we soldiered mains, was quite large and also just average. Nothing wowed us.

Desserts was also just ok… so ja for the view and the cocktails 75% for the food 50%. If we do end up going back it will be for the cocktails and the view

 

For the full album click HERE

 

Restaurant Info

41 Victoria Road,

Camps Bay

8005

 Cape Town

 Written for JAR PHOTOGRAPHY by Rene Petersen

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen

 

Ginja Restaurant & Restaurant Week

A blend of artisanal, and wholesome food. Against the finest backdrop of Table Mountain.

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At the end of a very busy week it was wonderful to spend the evening in the company of good friends enjoying good food. The perfect combination is so hard to find and Ginga Restaurant provided the perfect ambiance and most breathtaking view to round off the evening. Situated in the heart of the infamous V&A Waterfront, amidst the hustle and bustle of tourists and Cape Townians, its modest exterior can fool anyone. It is extremely spacious inside and the décor elegant and chic.

We were welcomed by our waiter, Melvin, who very competently handled all curve balls thrown his way. Well done Melvin!

 

MENU

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PAN-FRIED CHICKEN LIVERS &
CHORIZO BRUSCHETTA
Rhebokskloof Hillside White
GLS // R45 BTL // R140

MAINS

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GINJA PIE & RUSTIC CUT MIXED FRIES
Rhebokskloof Shiraz
GLS // R58 BTL // R233

OR

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CASHEW CRUSTED HAKE FILLET, CHARGRILLED
GREEN BEANS, BUTTERNUT & FETA
Rhebokskloof Chardonnay
GLS // R55 BTL // R208

OR

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5 SPICED PORK BELLY RIBS AND
RUSTIC CUT MIXED FRIES
Rhebokskloof Pinotage
GLS // R58 BTL // R233

 

DESSERT

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MILK TART SPRING ROLLS, CINNAMON
ICE CREAM
Paul Cluver Noble Late Harvest
GLS // R60

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After a serious session of catching up we tucked into our Starters. The chicken livers were tasty but I must admit I had to pass on the bruschetta. I needed to save some space for my Main course.

We managed to sample all Main course dishes on the menu and the men all agreed that the Pork belly ribs were tops, with the Ginga pie coming in at second place and the Hake fillet third. The portion sizes were sufficient but I was left wondering ……  “Where is the garnish?”

I am not really into desserts, but watching everyone else savouring their desserts made me wish I had tried it.

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Unfortunately all good things come to an end and so did the evening. I will definitely pay this restaurant another visit in the near future.

For the full album click HERE

 Restaurant Info:

Ginja Restaurant

On the Watefront Pierhead,

Noble Square,

V & A Waterfront

8001

 Written for JAR PHOTOGRAPHY by Helga Englebrecht

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen

 

The Conservatory & Restaurant Week

A triumphant display of great quality produce unified on a plate to signify the best of comfort food.

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The Conservatory at The Cellars Hohenort can be found in the leafy and picturesque suburb of Constantia. This restaurant was on my to-do-list for some time, so I was ecstatic when the opportunity finally arrived.

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The venue is beautiful and the mountainous backdrop of Table Mountain adds to the laidback setting.  We were there for the Restaurant Week Spring Edition dinner so we couldn’t capitalise on the beautiful terrace unfortunately. The menu consisted of two options for the starter, main course and desserts courses to choose from.

DINNER

3-Course Surprise Dinner Menu

This restaurant will surprise you with a Restaurant

Week 5 YEAR Anniversary Special, using only

seasonal fresh ingredients to give you a real taste of

Spring.

Price: R 300

MENU

STARTER

Sun dried Tomato Gazpacho

Goat’s cheese tortellini and pancetta herb grissini

Oak Valley Beef Carpaccio

Rocket and nasturtium pesto, Boland mature cheddar, olives, white balsamic baby tomato and shaved horseradish root.

MAINS

Pan fried cape Line fish

Cardinal, braised fennel risotto, orange chicory and sauce beurre blanc.

Maltose glazed Overberg Pork Belly,

Asian sweet potato, spring opinion, sesame seeds and wild radish.

 DESSERT

Layers of strawberry and white chocolate, hazelnut crunch and berry swirl ice cream.

Tropical panna cotta with coconut, rum, pineapple and mango

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Starters

Sun dried tomato gazpacho with goat’s cheese tortellini and pancetta herb grissini, which was beautifully, presented, not my personal favourite, but then I have an aversion for cold soups.

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Then there was the Oak Valley beef carpaccio with rocket and nasturtium pesto, Boland mature cheddar, olives, white balsamic baby tomato and shaved horseradish root. This course was divine and so fresh. I love cured meats so this course was always going to enjoy my favour.

Mains

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This course consisted of Pan fried cape line fish, braised fennel risotto, orange chicory and sauce buerre blanc. The fish of the day was Cardinal, a fish I have tried to find out more about but to no avail. It’s light fleshy and brilliant white, and as a capetownian I took exception to the fact that I had never heard of this fish. The risotto was creamy and prepared to perfection.

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Then there was the slow cooked Maltose glazed Overberg pork belly, with Asian sweet potato, spring opinion, sesame seeds and wild radish. My wife loved this dish, but then again pork belly is her absolute favourite dish.

Dessert

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The first dessert consisted of layers of strawberry and white chocolate, hazelnut crunch and berry swirl ice cream.

The show stopper for me was the Tropical panna cotta with coconut, rum, pineapple and mango gel all of my favourite things in the world. It was amazing.

Quality ingredients, beautifully prepared and very hard to fault. I’m glad I got to tick this one off my bucket list but I will be back for sure.

For the full album click HERE

 Restaurant Info:

 The Conservatory

The Cellars-Hohenort Hotel,

93 Brommersvlei Road,

Constantia

7800

 Written for JAR PHOTOGRAPHY by Mario Arendse

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen

 

DASH RESTAURANT AND BAR – QUEEN VICTORIA HOTEL

An elegant yet relaxed experience with a touch of drama in the presentation of the well-crafted menu

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Strategically situated in the Queen Victoria Hotel and in the heart of the bustling Waterfront, one enters the very chick, tranquil atmosphere of Dash Restaurant and Bar.  Welcoming smiles from waiters in a setting of sheer opulence and modern style warmly greets you and immediately the crazy buzz of the week’s shenanigans fade away.

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For the luncheon, there was a set menu of three starters, four mains and four desserts.  Being a party of four, we were able to observe and enjoy the best that this fine establishment had to offer.

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RESTAURANT WEEK LUNCH MENU

19 October – 05 November

R350.00 per person

Choice of Starter, Main Course and Dessert

Starters

Feta and Pumpkin Salad – Danish feta, roasted butternut, zucchini, Kalamata olives,

roast tomato and rocket with citrus dressing

Free Range Duck Confit – Thai marinated noodles, peppers, cabbage, carrots and green bean,

topped with fresh coriander, mint and cashew nuts

Organic Quinoa and Roast Beetroot Salad – Avocado, red onion, celery, chick peas and silken tofu with cumin dressing

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Mains

Beef Fillet with Poached Hens Egg – Broccoli, confit tomato, fat chips and a tarragon hollandaise

Fresh Fish of the day – Marinated with fennel seed and lemon, steamed market vegetables,

Tomato and caper sauce – Durban Chicken Bunny Chow

Charcoal brioche served with sambals – Wild Mushroom and Parmesan Risotto

Served with vegetable crisps

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Desserts

Slow Roasted Pineapple in Saffron and Ginger

Sesame praline and a coconut lime ice cream

Mixed Berry and Green Tea Parfait

Candied hazelnut and apple sorbet

Cheese Board

Selection of local cheeses, condiments and preserves

Selections of Sorbet or Ice Cream

 

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Whilst intermittently sipping my pink bubbly, I was pleasantly surprised by the well prepared Free Range Duck Confit, as I had seriously not expected the flavours and textures to blend so well nor taste so Thai.

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The beef fillet was equally well prepared, with the fresh crisp vegetables accompanying it beautifully.

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My husband and I do what I love to term as dinner tangos,  with knives and forks expertly crossing each other’s plates, we shared our meal and savoured the catch of the day, expertly prepared, flagrantly fresh king klip.

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The seriously sweet toothed foodies, will not be disappointed by the selection and quantity of desserts.  From sorbet, ice cream, cheeses, preserves and fruit interestingly prepared for a taste bud adventure.

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As we proceeded through our dinning, I concluded that my preconceived ideas of Victorian sized portions were seriously dashed by the extravagant, artfully plated fare.  So perhaps this is where they got their name, I’d like to think but doubt itJ

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This was definitely a well shared sensory afternoon where sight, taste, smell and the sounds of good laughter with our fellow favoured diners, Rene and Jason.

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I spotted a little grand piano in a cosy lounge area by the bar and could only imagine what a lovely evening of sipping ones favourite drink or enjoying your meal would be to the live accompaniment…sheer enticement for a second visit 😉

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For the full album click HERE

 Restaurant Info

 Dash Restaurant

Queen Victoria Hotel,

Portswood Ridge

8001

 Cape Town

 Written for JAR PHOTOGRAPHY by Bianco Burger

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen

 

The Stratus Room – Restaurant Week

I had been to the Radisson in the V&A Waterfront a few times, but not to the one in Riebeek Street in the CBD. I had a pretty fair idea of what to expect, and I really enjoyed Tobago’s, I was sorely disappointed. We nearly walked past the entrance to the venue as the signage was quite obscure and hard to detect. I’m generally easy to please and by nature not a super critical person but my Stratus Room experience was very poor.

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We were there for the Restaurant Week promotion which consisted of a 3 course dinner for R300.

Restaurant Week Special 3 Course Dinner R300

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 Starter

 Salmon Gravadlax Lemon aioli, pea and edamame bean granola

 or

 Curried Sweet Potato Samosa Tomato chutney lentil and coriander dressing

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 Main Course

Lamb Shank Slow cooked star anise, stick cinnamon lamb shank, wild mushroom, truffle mash and confit vine tomato

or

 Tuna Sesame crusted tuna, wasabi mash, pan fried greens and sweet soy ginger reduction

 Or

 Mediterranean Gnocchi Baba ganoush, pan fried artichokes, thyme dried tomato and herb feta

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 Dessert

 Banana and Caramel Bread and Butter Pudding vanilla anglaise and caramel cream

 Or

 Sticky Date Pudding Macadamia praline, caramel popcorn, caramel ice cream

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The Starters were as follows

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Salmon Gravlax Lemon aioli, pea and edamame bean granola. The Gravlax was overcooked, and it was such a shame. The granola didn’t work for me as I didn’t like the grittiness. Maybe it’s just me, but granola is meant for breakfast in my mind.

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The Curried Sweet Potato Samosa Tomato chutney lentil and coriander dressing was adequate, but this is Restaurant Week and I’m struggling to be complimentary if I consider some of the fare on offer.

Main Course

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The main course was Lamb Shank, slow cooked with wild mushroom, truffle mash and confit vine tomato. Again this course was okay, the portions were generous but I expected more to be honest.

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Tuna Sesame crusted tuna, wasabi mash, pan-fried greens and sweet soy ginger reduction. This course proved to be the straw that broke the proverbial camel’s back. The Tuna was strangely white and the inside seemed raw, not pink …raw. I’ve had Tuna many times and there was something off with this course. There were two people at our table that ordered this and neither of them ate this course.

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Finally, there was Mediterranean Gnocchi Baba ganoush, pan fried artichokes, and thyme dried tomato and herb feta.

Dessert

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The desserts consisted of Sticky Date Pudding with macadamia praline, caramel popcorn, caramel ice cream. The date pudding was so dry inside it was inedible, and seemed like it was popped in the microwave.

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Next was the Banana and Caramel Bread and Butter Pudding with vanilla anglaise and caramel cream. I enjoyed this course, but then I’m a lover of all things caramel

A really disappointing showing at Restaurant Week, as far as I’m concerned.  I couldn’t help but feel that this felt like a Hotel experience, uninspired. The food was ok and you know what you are going to get but it’s not “WOW”, it’s just plain, mundane and average.

For the full album click HERE

 Restaurant Info

 The Stratus Room

22 Riebeek St, Cape Town City Centre

8000

 Cape Town

 Written for JAR PHOTOGRAPHY by Mario Arendse

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen

Spice on Main – Best Experience by far…

The Sugar Hotel in Cape Town opened a new restaurant “Spice on Main”. Head Chef Aaron will surprise you with spicy flavors.

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What makes a great dining experience? Is it good food, good wine, great service? I guess it is, but for me it’s also about that personal touch and the overall experience. Spice on Main, previously Marc’s Table, has just opened at the Sugar Hotel. We were there for dinner when quite literally the final screws were being turned in. The owner was quick to apologise, but it really wasn’t any bother.

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As it turns out, we would chat to him a few times throughout our evening as he shared some of he’s thoughts and ideas around the menu and future plans for the restaurant. The staff were professional and polite and it’s hard to believe that the Restaurant is only 3 months old.

Restaurant Week – Dinner Menu

STARTERS

Cheese Soufflé – Mature Cheddar and Chives, Parmesan Cremoux

Chicken Livers – Sherry Cream, Ciabatta, Aubergine Chutney

Moules Marinieres – Cape Mussels, White Wine Tomato Concasse, Herbs, Home Made Bread of the Day

Spice Trinchado – Aged Rump Cubes, Angolan Marinade Sauce, Ciabatta

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MAINS

Pan Roasted Fillet of Beef – Mushroom and Truffle Creme, Hand Cut Triple Fried Chips, Seasonal Salad

200g Line Fish – Pan Grilled, Salsa Verde, Seasonal Salad, Roast Vegetables, Lemon

Home Made Ravioli – Goats Cheese, Sun Dried Tomato, Broad Bean Basil Pesto, Hazelnuts, Micro Leaves

Angelic Prawns – Angel Hair Pasta, Shrimp, Prawn, Lemon Butter Cream, Light Chilli

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DESSERTS

Baked Fondant – Belgian Chocolate, White Chocolate Ice Cream

Home Churned Ice Creams – A Trio selection…

from Chocolate Choc-Chip, Vanilla Bean, Avocado, Salted Caramel, White Chocolate, Rum & Raisin

Puff Bom Boms – Swiss Milk Chocolate Bouche, Crispy Pastry, Amarula Cream Custard Dip

 

Here are my thoughts on the dishes

Starters:

Cheese soufflé – with mature cheddar, chives, parmesan cremoux

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Chicken livers in sherry cream, ciabatta and aubergine chutney. Always one of my favourites and this version was one of the better ones I’ve had in a while.

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Moules Marinieres – Cape mussels with white wine tomato concasse, herbs and homemade bread of the day.

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Spice Trinchado – Aged rump cubes, Angolan marinade sauce, ciabatta.- Deliciously spicy and a morish sauce

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Main:

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Pan Roasted Fillet of Beef with Mushroom and Truffle Crème, Hand Cut Triple Fried Chips, Seasonal Salad. This course was perfectly prepared and I really enjoyed the truffle crème.

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Pan Grilled Line fish, Salsa Verde, Seasonal Salad, Roast Vegetables and Lemon. –  Fresh flavours excellent combo

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Home Made Ravioli with Goats Cheese, Sun Dried Tomato, Broad Bean Basil Pesto, Hazelnuts, Micro Leaves – Excellent flavours, large portions really good.

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Angelic Prawns Angel Hair Pasta, Shrimp, Prawn, Lemon Butter Cream, Light Chilli. This was really enjoyable as it was refreshing and quite lemony. Pasta and prawns, what’s not to like!!

Dessert:

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Baked Fondant – Belgian Chocolate, White Chocolate Ice Cream – decadent and yummy all you want in a fondant.

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A trio of Home churned Ice Creams from Chocolate Choc-Chip, Vanilla Bean, Avocado, Salted Caramel, and White Chocolate. I wasn’t brave enough to try the Avocado, but the salted caramel and Rum and Raisin was divine

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Puff Bom Boms Swiss Milk Chocolate Bouche, Crispy Pastry, Amarula Cream Custard Dip. Now this was an interesting combination and a must when visiting.

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All in all a really enjoyable evening in a comfortable, unpretentious and relaxed environment, I can certainly see this venue being very busy throughout the summer. There really is something for everyone on the menu, and I love the idea of what’s to come (the owner gave us a sneak peak) with the new concept for the restaurant being very family orientated where one would be able to order a variety of dishes and share it as a family, like your typical Sunday lunch.

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We also heard about their breakfast menu, which I am definitely going to be trying out soon.

For the full album click HERE

 Restaurant Info

Spice on Main

Sugar Hotel,

1 Main Road

8051

Tell : (021) 430 3780  

E-mail  : info@sugarhotel.co.za                    

Reception : reception@sugarhotel.co.za

 Written for JAR PHOTOGRAPHY by Mario Arendse

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen

 

Primal Eatery – where steak literally melts in your mouth

Primal is situated on Gardens and has a lovely setting, with plenty of space for lounging on outside terrace on those scorching summer day when you don’t feel like braving the traffic,  as well as  cosy bar area where you can catch up with friends, enjoy a sundowner or grab something to eat. The venue is trendy but not overstated.

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I’d hear so much about this venue and couldn’t wait to take advantage of the fare on offer during restaurant week. There was a good array of choices to be made as the menu was both varied and interesting with a Greek twist.

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Set 3-course menu R350.00pp

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STARTERS

Line fish ceviche

Smoked avocado, textures of corn, black beans with ancho tigers milk

Flaming saganaki – Kefalotiri cheese flambéed with brandy served with roasted bread

Duck livers – cooked in harissa, burnt onion, Labnah and Fire toasted bread

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MAINS

Market fish

Grilled, cauliflower and coconut puree, curried cauliflower,Lemon atchar and cashew

Lamb shoulder “Greek style” – Lamb rib, aubergine and lentils

Beef fillet – 35-day aged, served with textures of onion and truffle mustard

Includes your choice of a side and sauce

Sirloin – 300g 35-day aged, served with textures of onion and Truffle mustard. Includes your choice of a side and sauce

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SIDES & SAUCES

Chips with oregano and smoked paprika

Baby leaf salad with wood roasted carrots,

Smoked butternut, radish and tamarind dressing

Primal butter

Peppercorn and lemon thyme sauce

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DESSERTS

Deep fried Oreos – Braaied marshmallow ice cream, peanut butter and strawberry jelly

Roasted Naartjie cheesecake – Amaretto jellies, honeycomb and kataif

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Starters consisted of:

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Line fish Ceviche, smoked avocado, textures of corn, black beans and anchos tigers milk

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Then there was the Greek inspired Flaming Saganaki which is basically pan fried kefalotiri cheese flambéed with brandy and served with roasted bread. What’s not to love about fried cheese was yummy.

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My favourite was the duck livers cooked in Harissa, burnt onion Labnah and fire toasted bread.

The main course:

There was the option of line fish with cauliflower and coconut puree, curried cauliflower, cashews and lemon atchar.

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Greek style lamb shoulder with aubergine and lentils. This was really nice, I’m not a lover of aubergines but I enjoyed how this dish was put together. The lamb was soft, tasty and meaty. The portion was generous so be prepared.

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Next was the 35-day aged 300g Sirloin served with onion and truffle mustard and a choice of sides. If I’m honest this course was a let-down for me, if only that it seemed somewhat pedestrian in comparison to the other dishes on offer. It was well prepared and seasoned but lacked some of the complexity and flare that the other dishes possessed.

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Undoubtedly the star of the show was the 35 day aged Beef Fillet, the best I have had to date. It was soft, tender and buttery and quite literally melts in your mouth good. I would come back for this dish in a heartbeat. It is a must have when visiting. Also served with truffle mustard and a choice of sides.

Desserts:

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The first dessert on offer was the deep fried Oreos, braaied marshmallow ice cream, peanut butter and strawberry jelly. The Americans believe that everything tastes better deep fried, personally I’m not so sure about that. Our table was somewhat divided around the deep fried Oreo cookies.

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I really enjoyed Primal as there was something for everyone and the quality of the meat was really outstanding. And if you are anything like me, you will relish the fact that there were no kiddies seats, crayons or sparklers to be seen anywhere.

For the full album click HERE

Restaurant Info

Primal Eatery

50 New Church St,

Gardens

8001

Tel: 021 422 3232

Email: info@primaleatery.co.za

Sun – Mon / Closed, Tues – Sat / 06:00pm – 12:00am

Written for JAR PHOTOGRAPHY by Mario Arendse

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen

 

Planet Restaurant at the sophisticated Belmond Mount Nelson

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I’ve been to the Mount Nelson before, but not the Planet restaurant so this was to be a real treat. We were early for dinner and chose to wait in the lounge while our table was being prepared. The lobby was filled with foreigners making an early start of the Cape Town summer.

We were whisked to our table, and it felt really strange as we pretty much had the entire restaurant to ourselves except for two other couples. I was trying to reconcile why this could be, maybe the lack of options to the menu, as patrons were limited in terms of options with one starter, main and dessert to choose from. Maybe, it was the cost which was R400 per person which was maybe one of the more expensive dinners on offer at Restaurant Week.

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 As it would turn out I couldn’t care less about who was in attendance or not for that matter, as the food was absolutely amazing and the courses just got better and better with each.

Planet Restaurant

Restaurant Week 2017 Menu

Starters

Beef carpaccio

spiced chickpea purée, crispy beef tendon, oxtail pokora, parmesan

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Mains

Poached seabass

mussel velouté, seaweed, grilled tender stem broccoli, potato cooked in coal

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Dessert

Caramel popcorn and miso

tonka bean, salted caramel parfait, sencha tea gel, miso and caramel

popcorn ice cream

R400 per person

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The first course was the Beef carpaccio with spiced chickpea puree, crispy beef tendon oxtail with parmesan. This course was amazing and all the elements worked together beautifully and the portion was extremely generous.

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Vegetarian Option – Mushroom Terrine & Shaved Mushroom & Apple Salad

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The main was sublime and consisted of Poached seabass wrapped in seaweed, mussel veloute, grilled tender stem broccoli and coal smoked potato.

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Vegaterian Option – Marogo Raviole & Crispy Cale

Finally, dessert consisted of Tonka bean, salted caramel parfait, Sencha green tea gel, pear gel and caramel miso popcorn ice cream. I know a real mouthful but wow, what an explosion of flavours.

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The Mount Nelson has always been one of the premier destinations in Cape Town, and it really was a shame that on the night we were in attendance, more people didn’t take advantage of this opportunity. It really was a top notch dining experience and one of the standouts for me.

For the full album click HERE

Restaurant Info:

Planet Restaurant

76 Orange Street,

Gardens,

Cape Town

Email · reservations.mnh@belmond.com

Reservations · +27 21 483 1000

Written for JAR PHOTOGRAPHY by Mario Arendse

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen

 

Mantra – Lunch with a view

Seated above the hustle and bustle of Victoria Street on a typical Camps Bay Sunday afternoon, Mantra Cafe, a store of the Melissa’s franchise, epitomized the saying “never judge a book by its cover”. This quaint cafe overlooking the beach front seemed like a great hideout for the tourists-filled summer days. The antics shop at the entrance held many treasures sure to keep you there for hours discovering new delights.

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The variety of cocktails in terms of flavor and presentation was splendid – it made you imagine future afternoons at Mantra sipping Pimms and Gin while the sun can be seen lowering through the floor length windows.

DINNER

3-Course Surprise Dinner Menu

This restaurant will surprise you with a Restaurant

Week 5 YEAR Anniversary Special, using only

Seasonal fresh ingredients to give you a real taste of

Spring.

Price 200 p/p any 2 courses and a cocktail R 300 pp any 3 courses and a cocktail

COCKTAILS

Gin Fizz – Tanqueray gin, Angostura Bitters and Melissa’s fruit syrup cordials on crushed ice (Lemon / Naartjie / Apple & Raspberry)

Pimm’s – Melissa’s fruit syrup cordials, soda, apple, cucumber, pomegranate and fresh mint

Watermelon Cooler – Crushed watermelon, vodka, fresh lime juice and mint

Starter

Caprese Salad

Tuna Cerviche

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Mains

(served with Side, Mixed Veg or Potato Chips)

Aubergine Parmigiana

Beer Battered Hake

Mantra Sirloin

Spicy Chicken Salad – NO SIDE

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Dessert

Rich Dark Chocolate Mousse

Handmade Trio of Sorbet

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The presentation and constituents of the menu specially selected for restaurant week dinner was left a lot to be desired. The starter options were that of Caprese Salad and Tuna Ceviche only.

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One really had to be a tomato lover to enjoy the salad as that was the main ingredient. The limited number of ingredients overall formed a very mediocre version of Caprese Salad. The ceviche was met with mixed reviews where it felt flat and not flavored to one palette; it was fresh and well textured to another.

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The mains served could almost be called “pub grub”. Sometimes simplicity is key;  to show off flavor but that was not the case here. The steak on the menu was not available for serving at the restaurant, the fish was undercooked in the fish-and-chip dish, and the spicy chicken salad just missed the mark because the heat of the chicken did not suit the cold Salad. A redeeming factor could be of the aubergine parmigiana. Served with toasted ciabatta, the melty mozzarella was salty and combined well with the tender aubergine.

The number of desserts for the picking mirrored that of the starter. The Rich Dark Chocolate Mousse sounded very appealing but in almost came deconstructed in reality. The mousse was stiff amid topped with whipped cream and roasted nuts. In truth, if the cream and chocolate were mixed together, it would have been heaven for chocoholics.

The Trio of Sorbet was vanilla, mango and strawberry. The freshness of the dessert complimented the picture of Sunday sundowners perfectly. The mango sorbet was flavorful and melted on the tongue- certainly the best of the sorbets.

For all the quaint decor and atmosphere, it was a bit concerning that the restaurant allowed a four-legged companion of one of the customers in. This was not pleasurable to some of the other customers and was certainly not expected. This retracted from the overall feel of the restaurant and did not leave the impression that Mantra will be one of my food mantras.

For the full album click HERE

Restaurant info

Mantra Café

43 Victoria Rd

Camps Bay

8040

Hours: ·Mon – Sun: 8am – 10pm

Phone: 021 437 0206

 Email: campsbay@melissas.co.za

Written for JAR PHOTOGRAPHY by Lynelle Moodley

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen