Quentin’s in Hout Bay is a hidden restaurant with many secrets. In saying this I am referring to the many pictures and items on display. The paintings and ornaments tell stories of Quentin the chef and owners travel throughout the world.
This was our first restaurant visit for Restaurant Week and our taste buds were dancing around already.
And now for the part that makes the evening special other than good company.
The detail description of the dishes on the menu intrigued me. I was so looking forward to the presentation.
Starters comprised of:
Cream of Wild Cape forest mushroom soup with grated Kalahari truffle.
“90 seconds” Saldana Bay mussels. Tempested in white wine, parsley, cream and garlic.
Warm sweet potato, avocado, mango and peppadew salad with charred corn. Dressed with a spiked lime, crispy ginger, coconut and toasted macadamia nut vinaigrette.
Now you can see why I couldn’t wait to taste one of all of these dishes.
Roast loin of kingklip with a lemon thyme and hazelnut crust. Served with citrus infused pan juices sautéed spinach & roasted fennel seeded plum tomatoes.
Roast rack of “Calvinia” Lamb with a charred scrub-herb and whole grain mustard crust. Served with young beetroot, broken butter beans, caramelized pear wedges and red wine sauce.
Baby corn and butternut stew with coconut, lime and spinach. Served with fragrant basmati rice.
Soft hearted chocolate pudding with a warm blueberry compote and homemade full cream vanilla bean ice cream.
Frozen rose, pistachio, date, apricot and fig nougat served with pomegranate berries.
Sometimes a menu sets an expectation and the chef doesn’t deliver.
I must admit this was not the case I was presented with tantalizing dishes that wowed my taste buds.
Definitely a “must visit “. Quentin’s is a restaurant with a difference.
For the full album click HERE
Quentin at Oakhurst
Tel No: 021 790 4888
Written for JAR PHOTOGRAPHY by Sharon Moodley