Month: January 2018

I’ve had Foxcroft on my bucket list for some time so I was delighted when I finally had the opportunity to go. This restaurant has won the Eat Out Award for Restaurant of the Year merely months after its opening, which was always going to a clear indication of what’s to expect.

Just seven months after joining the renowned La Colombe restaurant, Glen Foxcroft Williams was appointed Head Pastry Chef at the tender age of 21yrs old. For all intents and purpose, this surely should have been the first sign of the great things to come in he’s future. Fast forward Six years down the track, Williams has certainly made he’s mark with the opening of Foxcroft Restaurant.

LUNCH MENU

R 435 per person | Select any 2 tapas, 1 main and 1 dessert.

 –

Oysters Martini

R60

Foxcroft Charcuterie to share

R165

–

 TAPAS

– select 2 –

Seared Tuna Tataki

Chipotle, avocado, cucumber, rice puff

Cured Yellowtail

Mango atchar, buttermilk, ‘slangetjies’

Korean BBQ Carrot

Gochujang, fermented carrot, pickled pear

Honey-glazed Quail

Confit leg, rhubarb, pecan, liver jus

Smoked Pork Rillette

Red cabbage, ale mustard, elderflower

Turnip Gratin

Roasted onion, capers, parmesan, lemon thyme

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MAINS

– select 1 –

Pan Roasted Game

Broccoli, confit onion, smoked cherry jus

Mushroom Cannelloni

Hazelnut, carrot, beetroot, sherry veloute

Linefish

Caramelised fennel, leeks, mussels, chorizo

Chicken & Sweetbreads

Spicy cauliflower, kohlrabi, tatsoi

Free-range Pork

Gemsquash, charred cabbage, fermented plum

*-*

DESSERTS

– select 1 –

Chocolate & Cherry

46% Bahibe, pickled cherry, cacao nib, kirsch

Stonefruit

Black tea, verbena, vanilla, sauvignon blanc

Compressed Strawberry

Lemon curd, geranium, sour cream, matcha

Hilton Blue Cremeux

Peppered walnut, pickled apple, candied sourdough

Diners are treated to the most delicious bread, the choice of 2 tapas, I main course and 1 dessert course at R495 per person.

Now you are probably reading this thinking that it’s a little pricey perhaps, I can assure you it most certainly was worth every penny, and then some.

DINNER MENU

R 495 per person | Select any 2 tapas, 1 main and 1 dessert.

–

Oysters Martini

R60

Foxcroft Charcuterie to share

R165

–

TAPAS

– select 2 –

Seared Tuna Tataki

Chipotle, avocado, cucumber, rice puff

Cured Yellowtail

Mango atchar, buttermilk, ‘slangetjies’

Korean BBQ Carrot

Gochujang, fermented carrot, pickled pear

Honey-glazed Quail

Confit leg, rhubarb, pecan, liver jus

Smoked Pork Rillette

Red cabbage, ale mustard, elderflower

Turnip Gratin

Roasted onion, capers, parmesan, lemon thyme

*-*

MAINS

– select 1 –

Pan Roasted Game

Broccoli, confit onion, smoked cherry jus

Mushroom Cannelloni

Hazelnut, carrot, beetroot, sherry veloute

Linefish

Caramelised fennel, leeks, mussels, chorizo

Chicken & Sweetbreads

Spicy cauliflower, kohlrabi, tatsoi

Free-range Pork

Gemsquash, charred cabbage, fermented plum

*-*

DESSERTS

– select 1 –

Chocolate & Cherry

46% Bahibe, pickled cherry, cacao nib, kirsch

Stonefruit

Black tea, verbena, vanilla, sauvignon blanc

Compressed Strawberry

Lemon curd, geranium, sour cream, matcha

Hilton Blue Cremeux

Peppered walnut, pickled apple, candied sourdough

*-*

First to be served was the complimentary Sweet potato bread with rosemary, served with roast chicken butter.

The choice of Tapas, were as follows:

Seared Tuna Tataki with chipotle, avocado, cucumber with rice puffs.

Venison Tartare with fermented horseradish, dill , tomato and rye

Smoked Pork Rillette with red cabbage, ale mustard and elderflower. This was absolutely fantastic

Turnip Gratin, roasted onion, capers parmesan and lemon thyme.

Korean BBQ Carrots with Gochujang (a fermented red chilli paste), fermented carrot and pickled pair.

Finally Honey –glazed Quail, confit leg the most delicious rhubarb, pecan, liver jus

Our table was blown away as all of these courses were fantastic, without exception. They were well constructed and the choices of flavour combinations were truly superb.

Our Main Courses were:

Pan –roasted game, which turned out to be impala, served with broccoli, confit onion and a smoked cherry jus.

Mushroom Cannelloni with hazelnut, carrot, beetroot and a sherry veloute

Chicken and Sweetbreads with spicy cauliflower, kohlrabi and tatsoi

Free-range pork with gemsquash, charred cabbage and fermented plum

Again, these courses were flawless. I’ve lost track on how many times I’ve ordered the pork dish elsewhere, and it can become a little pedestrian, but this version was truly outstanding. The impala was tender and tasty and not overly gamey.

For Dessert there was:

Chocolate and Cherry with 46% Cocoa (Valrhona single origin chocolate from the Dominican Republic) with pickled cherry, cacao nib and Kirsch which is a colourless fruit flavoured brandy.

Stonefruit with Black tea, verbena, vanilla and an interesting sauvignon blanc jelly.

Compressed strawberry, lemon curd, geranium sour cream and matcha

Lastly there was the savoury dessert which was a Hilton Blue Cremeux with peppered walnut, pickled apple and candied sourdough.

Many times I’ve gone to top end restaurants and been disappointed, either at the lack of innovation, and sometimes, maybe too much innovation, ergo trying too hard to be different and the elements of the dish is somehow lost in translation.

This dining experience, I can assure you, was unpretentious and pure bliss.  No trick was missed, and the taste and flavour elements were beautifully and thoughtfully packaged together.

Foxcroft puts the “Fine” into “Fine dining” as far as I am concerned, and everyone should make an attempt to dine here at least once. Make a point and treat yourself whether you are foodie or not, because when done correctly, THIS is gastronomy at its absolute best.

For the full album click HERE

Restaurant Info:

Foxcroft Restaurant

Shop 8/9, High Constantia Centre

Groot Constantia Rd

Tel No: (021) 202-3304

Email: reservations@foxcroft.co.za

Written for JAR PHOTOGRAPHY by Mario Arendse

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen

 

 

 

 

 

 

 

 

 

The Cape Point Vineyards Restaurant is not as the name suggests at Cape Point but rather on the outskirts of the sleepy village of Noordhoek.  A breath-taking view of the ocean, sprawling lawns dotted with huge scattered cushions for comfort in the shade of umbrellas, where picnics are enjoyed by patrons. Overlooking a dam and the ocean beyond, I visualised a game of croquet in all my lace finery…this was but the start of a sensual escape of all my senses.

With a party of seven and each one’s culinary taste as different as the smiles on their faces, there would be a few possible misses I thought.  However, I can say with conviction that this was not the case.  I was jolted back to my beautiful motherland by fresh, beautifully prepared native cuisine, with a cosmopolitan twist.

From starter, mains then dessert, we were assaulted with generous portions, artistically plated, flavoursome, wholesome food. I can certainly bet my bottom dollar that the chef not only raises the bar but is someone to watch very closely in the foodie circle.

A LA CARTE MENU

 Starters

 Smoked Hout Bay snoek ravioli, charred asparagus, CPV Chardonnay lemon cream sauce.  R85

 

Gin and Tonic West Coast Oysters, pickled cucumber and coriander granita and fresh lemon.  R155  wine pairing: Reserve Sauvignon Blanc

 

Cape line fish ceviche, chilli vinaigrette, yuzu mayo, crisp fish skin and micro herbs.  R100  wine pairing: Isliedh

 

Soft shell crab, yuzu mayo, pickled ginger, toasted nori, spring onion, sweet soy and squid ink crackers.  R135  wine pairing: Chardonnay

 

Char grilled prawns, sundried tomato, calamata olive and chorizo sauce, wild rocket and fresh ciabatta. R105  wine pairing: Cape Town Sauvignon Blanc

 

Grass fed beef carpaccio, shaved parmesan, wild rocket fresh lemon and basil pesto aioli.  R105

 

Roast butternut, feta, pumpkin seed and onion marmalade, mesclun salad and a verjuice honey dressing. R65

 

Cape Point Caesar salad – Fresh cos lettuce, shaved parmesan, crispy bacon, roast chicken, soft boiled egg and classic Caesar dressing. R65

 

Mains

 

Pan fried Norwegian Salmon, spiced Thai vegetable and rice noodle salad, ginger, garlic, lemon grass and chilli sauce, shaved coconut and fresh lime.  R195

wine pairing: Reserve Sauvignon Blanc

 

Grass fed Chalmar Ribeye with parsley and garlic baby potatoes, roast vine tomatoes, charred courgettes with a choice of Béarnaise or red wine jus.   R195

 

Slow braised lamb shoulder, pistachio crusted lamb cutlets, pea and mint potato puree, baby beets, pearl onions, pickled mustard seeds and a Dijon mustard jus. R210

 

Lemon ash Cape sea line fish, lemon and chive risotto, charred leeks, spring onion and lemon crème fraiche.  R195  wine pairing: Chardonnay

 

Pan fried magret duck breast, sirarcha noodles, scallions, sugar snaps, edemame beans, pak choi, crisp wonton and ginger- soy broth. R210  wine pairing: Isliedh

 

North African spiced Springbok – Harissa spiced slow braised springbok shank, pine nut cous cous, fried cauliflower and baby carrots, sundried peach chutney, mint and coriander yoghurt. R195

 

Weiss braised pork belly, yam and sage dauphinoise, mangetout, pickled butternut, ham hock pea foam, walnut beurre noisette and plum caramel sauce.  R210

 

Long Beach seafood platter: linefish, white wine mussels, calamari, tiger prawns, CPV sauces, shoestring fries and garden salad.  R440

With West Coast Crayfish.  R660  wine pairing: Cape Town Sauvignon Blanc

 

Baked Provencal vegetable tart with herbed cream cheese and romesco sauce and toasted almonds. R95

 

Desserts

 

Silvermine forest: White chocolate cremeaux, milk chocolate marquise, frozen chocolate truffles, coco pashmak, chocolate soil and pistachio cake.  R135

 

Milk chocolate mousse and coconut éclair bombe, tropical fruit, aniseed syrup and white chocolate sand.  R65

 

Almond layered Baumkuchen, summer stone fruits, crushed amaretto biscuit and amaretto ice cream. R65

 

Caramelized banana, roast banana puree, salted caramel pecan nuts, rum sultanas, caramel toffee, vanilla bean anglaise. R105

 

Honey milk pannacotta, summer flowers, honeycomb, thyme crumble and milk foam wafers. R55

 

Summer berry sorbets, fresh berries and Italian meringue and burnt marshmallows.  R65

 

Cape Point Vineyards cheese board: Chevin, Fontina and Brie served with Roasted Vine Tomatoes, Caper Berries, Marinated Olives,  Roasted Walnuts, and Creme Fraiche and Basil Pesto Bruschetta .  R98

 

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What I would consider a five-star establishment, with three-star pricing, is a sure establishment to visit.  A lovely melting pot of family, tourists, locals, young and old can certainly consider this delightful venue a sure diamond to be visited frequently.

 

For the full album click HERE

Restaurant Info:

Cape Point Vineyards Restaurant

SILVERMINE RD,

Noordhoek.

7979

Tel No: +27 21 789 0900 :

Email Contacts fro Departments:

Breakfast & Sandwich Deli:   picnics@cape-point.com

Community Market:    foh@cape-point.com | Thursdays 4:30 – 8:30pm   

Picnics:   picnics@cape-point.com  

Restaurant:    bookings@cape-point.com | Mon- Wed; Fri – Sun  

Written for JAR PHOTOGRAPHY by Bianco Burger

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen

 

 

 

 

I have wanted to go to this Kitima at Kronendal  for some time, and I was delighted when I had the opportunity to have an early dinner there on a scorching Saturday afternoon. I love Asian cuisine so this was to be a real treat, especially since I had heard so much about Kitima.

To say the menu is extensive would really be an understatement; there are tons of options to choose from. We were  a group of approximately 10 for dinner and there was something to cater for every taste.

The venue is stylish and elegant, although I did feel that the ventilation was poor and quite unpleasant in the area we sat, despite the introduction of fans.

Appetizers

The Kitima starter platter that consisted of 2 salmon roses, 2 prawn toast, 2 chicken satay and 2 vegetable spring rolls

Duck spring rolls, filled with crispy duck, spring onions and carrots served with our homemade duck sauce.

Geaw Za which is dumplings filled with minced pork garlic and ginger

Chicken satay, grilled chicken marinated in coconut milk served with a peanut sauce

Ka Num Jeeb Gai, dumplings filled with marinated chicken, coriander and ginger.

Vegetable Gau which is dumplings filled with carrots shiitake mushrooms, baby corn,

snap peas and bamboo shoots.

Mains

Salmon Panang, Norwegian Salmon fillets and poached pears in a mild and creamy red Panang curry sauce.

Nasi Goreng, which was delicious and very tasty. It’s comprised of wok fried rice with prawns, pak choi, grilled banana and sweet marinated satay served with a fried egg.

Chicken Chow Mein, which is always a favourite. Egg noodles with chicken and mixed seasonal veggies with shiitake mushrooms and bean sprouts.

Phad Thai, my all-time favourite dish. I lived on this dish during my stay in Thailand, done correctly this dish is fantastic. Wok fried rice noodles with chicken spring onions tofu, sweet radish, crushed peanuts and tamarind sauce served in a classic Thai omelette.

Kitima’ s Chicken Basket, wok fried chicken fillets with cashew nuts, mushrooms, onions, carrots and water chestnuts in a crispy potato basket.

Chicken Mkhani, for those interested in aromatic curry flavours. This dish was comprised of chicken thighs in Indian spices, cashews and coconut with a homemade roti, raita and a banana atchar and tomato sambal.

Then there was the Sushi, Prawn Roof (Salmon and avocado California roll with tempura prawns in a miso dressing, Spicy Tuna Temaki, Rainbow roll maki

Sal La Pao Nuea, dumplings filled with spicy beef, mushrooms, coriander, ginger and garlic.

Crispy Duck, deboned and sliced with stir fried vegetable in an oyster sauce; this portion was massive and could easily be shared by 3.

Dessert

Needless to say, at this point we were all to stuffed to even think about desserts but there were a few brave souls who were adventurous.

Kitima mess, berries sesame brittle, burnt honey, yoghurt &thyme ice cream, meringue

Sorbet of the day.

Overall the food was fantastic and if you enjoy Asian food, then Kitima should be on your to-do-list. The venue was packed as we left, which is clearly an indication of its popularity. They also do a buffet for Sunday lunch which is inclusive of Sushi; I’ve been told it’s quite extensive.

This experience was somewhat dampened by the poor ventilation and the automatic gratuity charged. I’ve been vocal about my dissatisfaction for this practice as there is an automatic assumption that the service received was world class, which it most certainly was not.

For the full album click HERE

Restaurant Info:

Kitima at Kronendal

Kronendal Estate,

140 Main Road

Hout Bay,

 Cape Town

 Tel No: 021 790 8004/6

Email: reservation@kitima.co.za

Tuesdays – Thursdays: 17:00 – 01:00

Kitchen Hours: 17:30 – 22:30

Fridays & Saturdays: 17:00 – 02:00

Kitchen Hours: 17:30 – 23:00

Sundays: 12:00 – 16:00 (Buffet Only)

Kitchen Hours: 12:00 – 15:30 (Buffet Only)

 Written for JAR PHOTOGRAPHY by Mario Arendse

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen

 

 

 

The Constantia region is rich in history and viticulture, Constantia Uitsig being the oldest producing wine farm in the southern hemisphere. Originally owned by the Governor of the Cape, Simon van der Stel, The farm has changed ownership several times before its current owners purchased the property in 2014.

Careful care was taken to keep the space as rustic as possible, beams from some of the original structure was used in the renovation of the restaurant entrance. At the time of this review, the site was still being transformed and I personally cannot wait to see the finished product.

À la Carte Menu

À LA CARTE MENU SERVED FROM 12H00 UNTIL 15H00 & 18H00 UNTIL 21H30

STARTERS

Springbok Tartare – watercress emulsion and sourdough wafers R90

Duck Liver Pate – chilli pineapple chutney and toasted brioche soldiers R75

Tuna – togorashi and soy seared tuna, English mustard mayonnaise and curry vinaigrette R85

Cauliflower Cheese – caulifower and parmesan polenta ball, roasted cauliflower spuma, pickled cauliflower and pine nut dressing R75

Open Door “Caprese” Salad – crumbed bocconcini, heirloom tomatoes and basil R80

West coast Mussels – prosciutto broth, ginger and garlic, guanciale and toasted sourdough R110

Grilled Calamari – miso caramel, tomato concasse, homemade mayonnaise and roasted peanuts R75

Chicken Caesar Salad – cos lettuce, roasted chicken, parmesan and croutons R65 / R85

Saffron Poached Pear Salad – toasted walnuts, gorgonzola with honey mustard dressing R80

Pulled Pork Ravioli – apple puree, pickled mustard seeds and crispy onions R75

Feta Bake – roasted bell pepper, capers, chilli, cherry tomato and oregano R75

Roasted Fennel and Caramelized Apple Salad – mixed leaves, red onion, pecan nuts and red wine vinaigrette R65

MAIN COURSE

Linefish – spinach, tenderstem broccoli, peas, gnocchi with a mussel and bacon veloute R180

Beef Sirloin – hand-cut chips, rocket and parmesan salad with a café de paris butter R195

Waygu Beef Burger – streaky bacon, white cheddar and hand-cut chips R155

Rib-Eye – crispy potatoes with sour cream and chives, grilled butter lettuce and chimichurri sauce R220

White Onion Risotto – textures of onion, leek ash and créme fraiche R110

Chicken Consomme – chicken supreme, wild mushrooms, potato, corainder and spring onion R165

Lamb Tortellini – feta baba ganoush, harrissa paste and dukkah R150

Springbok Loin – sweet potato fritters, root vegetable, charred onion and juniper jus R230

Seared Norwegian Salmon – tabbouleh salad, roasted aubergine and hummus R210

Pork Belly – creamy white wine and caper sauce, potato fondant and bacon jam R180

DESSERT

Cream Cheese Strawberry – cream cheese mousse on chocolate short crust with strawberry jelly and dark chocolate liquorice sorbet R85

Coffee Parfait – passionfruit curd, crushed ginger biscuit, brown butter sponge and Kahlua jellies R85

Almond Frangipane – crispy milk chocolate layer, cinnamon whipped ganache and blueberry sorbet R92

Peanut Butter – peanut butter mousse on vanilla sponge, lime pastilles, peanut butter caramel, coconut sorbet and muscovado ice cream R85

Eton Mess – blackberry mousse and compote, meringue,lemon cream and macaroon.

 

We chose to dine off the Open Door, A la carte menu that had a good variety of options to choose from.

Starters

West Coast mussels in a prosciutto broth with ginger and garlic, guanciale (which is an Italian cured meat made from cured pork jowls and cheeks) and toasted sourdough.

Duck liver pate with chilli pineapple chutney and toasted brioche soldiers. The chutney was simply outstanding and went really well with this dish; I could’ve done with a few more of those “soldiers” those.

Roasted fennel and caramelised apple salad. This course was a little disappointing seeing as there was very little red onion, and even less fennel presented. Fennel has been on my favourites list for this summer, so much so that I even ventured to try my own hand at it. Let’s just say I shall be leaving it to the professionals in future.

Chicken Caesar, which was delicious with ample parmesan and croutons

Mains

Pork belly with a creamy white wine and caper sauce, potato fondant and bacon jam. The fondant was really good and this dish was well presented. I would have preferred more “crisp” on the pork belly, but that’s more a question of personal preference.

Lamb tortellini with feta baba ganoush, harissa paste and dukkah.  I really enjoyed this course, Harissa paste being one of my favourite condiments.

Springbok loin cooked to perfection, lovely and tender, with the most amazing sweet potato fritters, root vegetables charred inion and juniper jus.

Chicken Bouillon that consisted of free range chicken breast with wild mushrooms, potato, coriander rand spring onion.

Desserts

There was the Strawberry Field with textures of strawberries, lemon mousse, pistachio cake and strawberry sorbet.

Almond frangipane, which was delicious with crispy milk chocolate, cinnamon whipped ganache and blueberry sorbet

Carrot cake with a mandarin creamsicle and the most divine coconut ganache, which was just so refreshing. Cinnamon and carrot gel with pecan nut and cream cheese sorbet

Finally there was the Sweetie pie with chocolate mousse Italian meringue, caramelised white chocolate and, ginger ale sorbet.

Overall a very good experience and definitely a venue I want to come back to.

 

For the full album click HERE

Restaurant Info:

Open Door

ERF12995 Spaanschemat River Rd,

Fir Grove,

Cape Town,

7806

Tel No: 021 794 3010

Email: info@opendoorrestaurant.co.za

 

Written for JAR PHOTOGRAPHY by Mario Arendse

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen

 

 

I wouldn’t generally make my way to Blouberg for dinner, probably as it’s a little off track for me, but then again there’s a case to made for the fact that there are tons of eateries out this way. I’d heard about Homespun from friends, so I was keen to see what the hype was all about. Homespun has a tasting menu, consisting of 5 courses, with options to include or exclude wine pairing.

Course One:

• Gilled Patagonian squid with curried cream cheese, jalapenos, red onion, grilled corn, blueberry puree and peach emulsion. This course was paired with the Creation Chardonnay. We were off to a good start as this course was fantastic, beautifully presented and plated.

• Baked Camembert with roast carrot puree, candied baby apples, roasted walnuts and a rooibos and cinnamon cremeux paired with the Lanzerac Pinotage.

Course Two

• Deep Fried Goat’s Cheese with beetroot puree, basil, rocket and roasted cherry tomatoes with balsamic ice cream, paired with the Fat Bastard Chardonnay. This course was amazing, elevated with the addition of the balsamic ice cream.

• Beef Tataki with caramelised white onion puree, pickled ginger, crispy onions and wasabi infused kewpie mayo. This course was paired with the Flagstone Sauvignon Blanc; this course was an interesting take on sushi, which was favourably received.

Course Three

• Crispy Gammon with pecorino custard, pickled wild mushrooms, teriyaki glazed carrots, grilled zucchini and a burnt orange and honey reduction served with the Flagstone Poetry Cabernet Sauvignon. Goodness did I enjoy this course, I love pork and this course was fantastic.

• Braised Shiitake & Oyster Mushrooms with risotto tempura, gruyere anglaise, burnt garlic cream, mushroom remoulade and a mushroom demi-glace paired with Dark Cinsaut.

Course Four

• Butter Poached Salmon with prawn dumplings, burnt garlic and prawn consommé, pickled avocado and cucumber salsa, basil tempura, tobagashi mayo and a yuzu and soya sphere paired with Neil Ellis Sauvignon Blanc

• Beef Fillet with wilted spinach, butternut chips, smoked shiitake mushrooms, mushroom remoulade, burnt garlic jus and crispy onions served with the Lanzerac Pinotage. I’ve lost track how many times I’ve had this course at restaurants. There was a general consensus at our table that the beef wasn’t seasoned making it somewhat pedestrian.

Course Five

• Crème Brulee with white chocolate crumbs, sweet potato and coconut puree, plum compote and kiwi and basil sorbet. I thought this course was ok; the Crème Brulee didn’t stand out for me. I really did enjoy the kiwi and basil sorbet though. This course was served with the Glen Carlou Chenin Blanc.

• Vahlrona Chocolate Torte with black cherry compote, walnut praline, walnut crumb and grilled banana gelato accompanied by African Ruby rooibos

 

Our table agreed, that the first three courses were outstanding and really better than anticipated, the last 2 courses however were not up to the same high standards I’m afraid. There could also have been more input around why the particular wines were paired with their respective dishes. I will say however, that I would love to go back to give it another go.

For the full album click HERE

 Restaurant Info:

Homespun by Matt

1 Porterfield Road,

Table View,

7441

Tel No: 021 556 2824

Email: reservations@homespunbymatt.co.za

Written for JAR PHOTOGRAPHY by Mario Arendse

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen

 

 

Without a doubt this venue is my favourite find for the summer. Situated in the new trendy Silo district, this is now one of my favourite tapas venues. Not for the faint-hearted, if you are like me and adore all things battered you will love place.

I’ve made no secret of my disdain for the V&A Waterfront, especially at this time of year; my wife is convinced I am the Grinch. Swarming with tourists and inflated restaurant prices, it really is my least favourite place to frequent.

Enter the Silo District, with its unique an interesting array of trendy restaurants and architecture. Si Cantina is beautifully decorated and is the perfect place to enjoy a drink with friends while sharing their ample tapas selection. The portions are generous and quite varied catering to every taste.

TAPAS MENU

ZUCCHINI FRIES – R39

Battered deep-fried & served with garlic aioli.

ONION RINGS – R35

Battered deep-fried & served with aioli.

FRITES – R30

Twice fried hand-cut potatoes(or sweet potatoes) served with our salt blend & aioli.

MARINATED OLIVES – R39

Selection of olives in a Moroccan spiced dressing.

SAUTEED MUSHROOMS – R45

Field mushrooms, sautéed in a garlic herb butter, served on salsa verde.

FRIED PICKLES – R39

Battered deep-fried & served with aioli.

HALLOUMI LETTUCE WRAP – R85

Grilled halloumi topped with piquant peppers & sliced avocado, dressed with a creamy yoghurt herb & olive relish.

SPICY CHICKPEAS WITH GREENS & FERMENTED YOGHURT – R55

Slow braised spiced chickpeas, green olives, toum, fresh coriander with sautéed greens.

POPPERS – R55

Piquant peppers, crumbed & stuffed with herbed feta. Served with a yoghurt relish dipping bowl.

MASHED POTATO  – R30

CROSTINI – R 95

Sliced fire baked ciabatta, topped with seasonal ingredients. “Ask about our daily selection of toppings”

LIVERS -R75

Creamy peri-peri chicken livers with crispy bacon garnish.

MARKET VEGETABLES – R35

ROCKET SALAD – R39

FRIED CHICKEN WINGS – R105

Spicy fried chicken wings served with an aioli dipping bowl.

PICKLED OCTOPUS – R95

Slow braised in wine & herbs, served marinated in preserved lemon scented olive oil with salted capers.

FRIED OR GRILLED CALAMARI – R100

FISH GOUJONS  -R100

Tempura battered & deep fried, served with basil tartare mayo.

BEEF & PECORINO MEATBALLS – R85

Served in a Napoli sauce with Pecorino shavings.

CLASSIC STEAK TARTARE  – R135

Hand cut beef sirloin served with onions, anchovies, capers & cured egg yolk.

SAUTÉED SPINACH – R39

FLATBREADS

48 HOUR MATURED MULTI-GRAIN DOUGH OR GLUTEN FREE.

PLAIN – R50

Brushed with olive oil, rock salt & fresh rosemary or garlic. “Add mushroom puree or hummus + R25

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We tried the following

Poppers, hard to fault and always a favourite

Fried pickles, battered and deep fried…wow what a find; I find it hard to eat pickles in their “natural” state now after having them deep fired.

Zucchini fries, served with a lovely aioli.

Onion rings, battered and deep fried is another classic.

Frites, which was delicious. It’s hard to fault anything that has been double fried.

Halloumi lettuce wraps, for those wanting a healthier option perhaps.

Peri Peri Chicken livers that were divine, just the right amount spice to keep everyone interested.

Spicy Chicken wings.

Pickled octopus, slow braised and served with salted capers.

Grilled Calamari

Fish Goujons

Beef and Pecorino meatballs

Classic Steak tartare

An assortment of flatbreads

We made a go of trying most of the dishes on the tapas menu and truth be told it was hard to fault any of them. There really are lots of options and even your vegan friends will be glad that you thought of them for a change. I’ll definitely be back.

 

For the full album click HERE

 Restaurant Info:

Si Cantina Sociale

5A1, Silo District,

V & A Waterfront,

Cape Town

 Tel No: 087 470 0124

Email: info@sicantinasociale.co.za.

 Written for JAR PHOTOGRAPHY by Mario Arendse

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen

 

 

Having visited shortly after they opened we were eager to head back and see what has changed and what has remained the same. The setup largely remained the same, guess if it aint broke don’t fix it… If I am being honest I do still find it quite dark but I guess that’s the ambiance they going for.

The waiters, host, hostess, chefs and kitchen staff all work together to ensure patrons have a seamless experience and yes they achieved this effortlessly.

Each dish was deliciously from the bread and butter at the start to the dessert, even the coffee was yummy. If I could you some advice if they have the tasting menu on offer rather choose that instead of the a la cart as this way you get to experience more of the dishes and it’s so much more worth your while.

I am happy to report back that even though I still think they need more lighting the food and service remained top notch.

SAMBAL MATAH TUNA

Seared tuna, sambal oelek, ginger, red onion, fresh basil & coriander, coconut oil and lime

Vuurberg White Blend 2016

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TULBAGH ASPARAGUS

Bottarga, parmesan, truffle & buerre noisette

Thorne and Daughters Paper Kite Semillon 2016

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WILD MUSHROOM EN PAPILLOTE

Wild mushrooms baked in parchment paper, hazelnut oil & lemon, served with beef fat

brioche

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GRILLED KINGKLIP

Roasted masala curry sauce, fresh coconut and tamarind chutney, prawn & jasmine rice in coconut oil

Ridgeback Viognier 2016

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Or

PORK BELLY

Roasted turnip, jasmin tea, XO braised quinoa, fresh radicchio in a pear

vinaigrette, crackling.

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SPRINGBOK AND NECTARINE

Grilled on fresh bay leaf, celeriac dauphinoise, caperitif nectarine jus and smoked bone marrow

Beaumont Pinotage 2014

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PEACHES AND CREAM

Goat ricotta, wild honey and lemon, beach rosemary galette

Jordan Mellifera 2016

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MENU PRICE 790

WINE PAIRING 1250

 

For the full album click HERE

Restaurant Info:

The Shortmarket Club

88 Shortmarket Street

Cape Town

South Africa

Tel No: +27 021 447 28 74

Email: info@theshortmarketclub.co.za

 Written for JAR PHOTOGRAPHY by Rene Petersen

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen

 

 

Nestled in the Gardens area of the CBD, lush and green one could be forgiven for forgetting you were in a residential area. The Georgian architectural influence of The Stack is apparent and it’s hard to believe that this very building managed to survive a very serious fire

The décor is eclectic and it’s such a serene and laid back atmosphere you can easily forget that you are In the CBD.

 BRASSERIE MENU

STARTERS

Gnocchi – R80

Potato gnocchi with a walnut pesto and goat’s cheese

 Beef Tartare – R105

Oak Valley beef rump tartare with Sourdough croute, aïoli and parsley oil

 Rabbit Terrine – R95

Terrine with homemade pickles and truffle vinaigrette

 Chicken Liver Parfait – R85

Parfait with home-made brioche and spiced red onion preserve

 Gravadlax – R95

Trout Gravadlax with dill crème fraiche, apple, fennel and micro greens

 Tuna Niçoise – R105

Seared tuna with green beans, baby potato, semi-dry tomato, tuna mayonnaise and olive

Tapenade

 Oysters – R25 each

Fresh oysters with a red wine shallot dressing and lemon

 

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MAIN COURSE

Steak Frites – R180

250g Chalmar beef sirloin with pommes frites and Béarnaise

 Onion Tart – R125

Roast onion tart with King Oyster, Shiitake and Shimeji mushrooms, Parmesan Catalan and micro herbs

 Pork Belly – R180

Braised Pork belly with celeriac purée, brûlée onions and roasted pears

 Kingklip – R160

Pan-fried Kingklip with roasted baby carrots, carrot crudité, carrot velouté and coriander oil

 Linefish – R155

Pan fried Linefish with crushed baby potato salad and sauce vierge

 Springbok Loin – R190

Seared Springbok loin with a charred sour onion purée, tender stems broccoli & potato fondant

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SIDES

Roast cauliflower with a sage beurre noisette – R40

Pommes frites – R30

Wilted greens in garlic and olive oil -R45

Baby Gem lettuce salad with Boerenkaas, pumpkin seeds and vinaigrette – R40

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DESSERT

Mango Semi-Freddo – R80

Baumkuchen, candied black sesame seeds, basil gel and honey caviar

 Smoked Chocolate Mousse – R75

Valrhona chocolate mousse, caramelia pearls, chocolate sponge and pot au crème

 Macarons – R75

Rose crème, frangipane sponge and pistachio praline

Consommé and Summer Fruits – R65

Lime and mint consommé filled with seasonal fruits and berries

 Alexander Avery Bonbons – R65 for 5

 Cheese Selection

3 Cheeses – R120 5 Cheeses – R185

Selection of local cheeses, homemade apple and pear chutney, red onion marmalade and toasted artisan bread

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For starters we had:

Potato Gnocchi, with a walnut presto and goat’s cheese

Rabbit Terrine, which was lovely especially with the mustard seeds. I had expected it to be a little more “gamey” but it delicate and tasty.

Gravadlax with dill crème fraiche, apple and fennel with micro greens. Having lost track of how many times I have had this course I found this version quite pedestrian. It was adequate.

Tuna Niçoise, Tuna with green beans, baby potato, tuna mayonnaise and olive tapenade. There was a lovely sear on the tuna and by all accounts this dish was well prepared.

The main courses consisted of:

Linefish, which was Sea bass, served with crushed baby potatoes and sauce vierge. The yellowtail had a lovely crispy skin, without drying out the fish.

Next was the special of the day, which was Yellowtail with a Malay curry sauce. This course was really tasty, but I found the portion size to be substantially smaller than the Linefish portion.

The springbok loin was served with the charred sour onion puree, tender stem broccoli with a potato fondant.

 

Finally, there was the Steak frites with Chalmar beef sirloin. Pommes frites and Béarnaise.

Dessert:

There was the mango semi-fredo with candied black sesame seeds, basil gel and honey caviar.

Smoked chocolate mousse, which I really enjoyed. Valrhona chocolate mousse with caramelia pearls chocolate sponge and pot au crème.

Last but not least, there was the Rose crème, frangipane sponge and pistachio praline macarons.

A beautiful venue to have a relaxing dinner, or to grab a drink while you wait for the traffic to subside. I thought the courses were well presented and equally well executed.

For the full album click HERE

Restaurant Info:

The Stack Brassiere

7 Weltevreden St,

Gardens,

Cape Town

 Tel No: 021 286 0187

Email: ask@thestack.co.za.

 Written for JAR PHOTOGRAPHY by Mario Arendse

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen

 

I had the opportunity to spend a stunning summers evening eating really good food and drinking excellent wine at Eagles Nest Constantia in conjunction with The Goose Roasters.

Eagles Nest really is a beautiful, relaxed space it maybe doesn’t have the pedigree of its more illustrious neighbours but certainly make up for it with charm.

We were served canapés with the Little Eagle Rose 2017 on arrival, which was a lovely refreshing way to start off the evening.

The first starter was the seared Lourensford Trout with parisienne potato, caper beurre blanc and roasted baby marrow which was served with the Eagles Nest Sauvignon Blanc 2017.

The Second Starter was the Double baked cheese soufflé with cumin and onion marmalade, Parmesan and micro greens. A challenging dish but really well executed and perfectly paired with the Eagles Nest Viognier 2016. This Viognier was really good and is fast becoming one of my favourites.

The Main Course was the Venison Wellington with roasted mushrooms, seasonal greens, Sultana puree and a star anise jus. This course was served with the Eagles nest Merlot 2013. This course was really well executed, the venison was perfectly seasoned and prepared and the pastry was light and buttery.

Dessert was the flourless chocolate tart, ganache, red wine poached pears, spicy pear puree and salted bitter chocolate ice cream. This was serves with the Eagles Nest Shiraz 2014. I have mixed feelings about this course. I’m not a huge fan of flourless cakes; I don’t particularly like the density. The Shiraz, although complementary to the course, was not my favourite as I found it quite spicy.

What a way to celebrate the arrival of idyllic summers evening in Cape Town. The courses and pairings for the evening worked well, although again maybe not to my personal taste which is of course subjective. I definitely look forward to popping around to try and do some wine-tasting at Eagles Nest over lunch, while enjoying some of the charcuterie on offer.

 For the full album click HERE

Wine Farm Info:

Eagles Nest Wine Farm

Constantia Main Rd,

Constantia,

Cape Town

Tel No: 021 794 4095

Email: info@eaglesnestwines.com.

The Goose Roasters 

 10b, The Woodmill Lifestyle Centre,

Vredenburg Rd,

Devonvallei,

Stellenbosch

Tel No: 021 883 2808

Email: info@thegooseroasters.co.za.

Written for JAR PHOTOGRAPHY by Mario Arendse

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen

 

 

Where authentic Indian cuisine gets a modern twist in the newly renovated Silo District.

 

The Silo District has slowly being whipped into shape over the passed few months and I must say having visited 4 restaurants in the district, I am impressed.

 

The architecture, the vibe, easy feel about the place is just perfect. If given the choice I’d gladly spend my day on that side of the V&A J.

 

I loved the interior of the yard the warm copper colours the seating modern contemporary. We browsed the shop and whilst the have tons of little gems one is reminded that we are still in touristville.

 

The food is simply delicious, we ordered way too must tapas and didn’t even get a  chance to try the A la Carte Menu,but we’ll be back for sure or maybe that was the plan all along 😉

 

Tapas

Chicken tikka duo

Wild mushrooms volauvent

Sal y pimienta squid

Mexican Chilaquiles

Punjab chicken lollypops with Smokey chipotle BBQ

Crackling Samosas

Koliwada prawns

 

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Desert

Masala Chai brulee

For the full album click HERE

 Restaurant Info:

The Yard

Ground Floor, Silo 4,

Silo District, V&A Waterfront

Cape Town

Tel No: 021 879 1157

Email: info@theyardatsilo.co.za

 Written for JAR PHOTOGRAPHY by Rene Petersen

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen