The Sugar Hotel in Cape Town opened a new restaurant “Spice on Main”. Head Chef Aaron will surprise you with spicy flavors.
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.
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
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
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
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
Cheese soufflé – with mature cheddar, chives, parmesan cremoux
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.
Moules Marinieres – Cape mussels with white wine tomato concasse, herbs and homemade bread of the day.
Spice Trinchado – Aged rump cubes, Angolan marinade sauce, ciabatta.- Deliciously spicy and a morish sauce
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.
Pan Grilled Line fish, Salsa Verde, Seasonal Salad, Roast Vegetables and Lemon. – Fresh flavours excellent combo
Home Made Ravioli with Goats Cheese, Sun Dried Tomato, Broad Bean Basil Pesto, Hazelnuts, Micro Leaves – Excellent flavours, large portions really good.
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!!
Baked Fondant – Belgian Chocolate, White Chocolate Ice Cream – decadent and yummy all you want in a fondant.
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
Puff Bom Boms Swiss Milk Chocolate Bouche, Crispy Pastry, Amarula Cream Custard Dip. Now this was an interesting combination and a must when visiting.
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.
We also heard about their breakfast menu, which I am definitely going to be trying out soon.
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Written for JAR PHOTOGRAPHY by Mario Arendse