Open Door – Mario Arendse

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.

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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

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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

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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

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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

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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

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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.

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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.

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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.

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Chicken Caesar, which was delicious with ample parmesan and croutons

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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.

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

IMG_0905Springbok loin cooked to perfection, lovely and tender, with the most amazing sweet potato fritters, root vegetables charred inion and juniper jus.

IMG_0874Chicken Bouillon that consisted of free range chicken breast with wild mushrooms, potato, coriander rand spring onion.

Desserts

IMG_0916There was the Strawberry Field with textures of strawberries, lemon mousse, pistachio cake and strawberry sorbet.

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

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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

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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

 

 

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