Quentin’s at Oakhurst Farm – Sharon Moodley

IMG_6221Quentin’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.

IMG_6215

Starters comprised of:

IMG_6239

Cream of Wild Cape forest mushroom soup with grated Kalahari truffle.

IMG_6224

“90 seconds” Saldana Bay mussels. Tempested in white wine, parsley, cream and garlic.

IMG_6234

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.

 Mains:

IMG_6254

Roast loin of kingklip with a lemon thyme and hazelnut crust. Served with citrus infused pan juices sautéed spinach & roasted fennel seeded plum tomatoes.

IMG_6271

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.

IMG_6263

Baby corn and butternut stew with coconut, lime and spinach. Served with fragrant basmati rice.

 Desert:

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.

 IMG_6285

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.

 IMG_6246

Definitely a “must visit “. Quentin’s is a restaurant with a difference.

For the full album click HERE

Restaurant Info:

Quentin at Oakhurst

Dorman Way,

Hout Bay,

Cape Town,

7806

 Tel No: 021 790 4888

Email: bookings@oakhurstbarn.com

Opening Hours:  

Written for JAR PHOTOGRAPHY by Sharon Moodley

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen

 

 

AZURE RESTAURANT @ THE TWELVE APOSTLES HOTEL AND SPA – ANTHONY ADAMS

The Twelve Apostles Hotel and Spa.  Undoubtedly one of the most spectacularly situated hotels in the Mother City, the mere mention of this venue conjures up images of magnificence and luxury. This sentiment is amplified by the stunning drive there, with awesome views of the ocean adding to the excitement of having lunch at the Azure Restaurant housed at the Twelve Apostles.

IMG_6925

Thus on a cool Freedom Day we entered the Azure Restaurant and were directed to a window table with a stunning view of the ocean.  Our waiter, who was to take good care of us in a friendly yet unobtrusive way throughout our meal, introduce the Restaurant Week 2 Course Lunch Menu which was set at R300. A 3 Course Dinner Menu would be available later for R400.

IMG_6935

Once seated we were presented with a lovely selection of breads and a delicious salmon pate. Very enjoyable indeed.

IMG_6947

As the lunch menu limited diners to two courses, two of our party chose starters and mains, while the other two opted for mains and dessert.  For starters we had a choice of Baby Calamari, Garden Pea Risotto or Marinated Chicken Liver Terrine. The baby calamari and garden pea risotto both proved good choices, with both presentation and taste being very pleasing.  

 IMG_6954

The mains option consisted of a choice of Sustainable Fish of the Day (Sea Bass), Roast Chicken and Cape Malay Vegetable Curry.  Again, the presentation of all three options was outstanding, a real visual feast. 

The fish, enjoyed by two of our party, was pronounced outstanding.  The curry, served with a variety of condiments, with basmati rice, roti and poppadum, was delicious, if a bit on the hot side.  

IMG_6982The roast chicken (sous vide breast, confit thigh, chicken consommé), was a bit dry, but was complemented by the pickled egg yolk, tender stem broccoli, roast shitake mushrooms and wild rice puffs.

IMG_6970

 

Dessert was a work of art. Both the Strawberry Matcha (matcha namelaka, marshmallow, vanilla bean crème, strawberry mouse, strawberry jelly) and the Granny Smith Apple Custard (burnt apple puree, mini doughnuts, poached apples, apple jelly, smoked custard gel, crispy meringue) were very enjoyable, a real treat.

 IMG_7008

IMG_7006

IMG_7021

Lunch at the Azure, with a wonderful view and outstanding service was a delight and lived up to expectation. Executive chef Christo Pretorius and his Kitchen Brigade have created a very enjoyable menu. Perhaps, though, a display of patriotism on Freedom Day would have been appropriate?

 

For the full album click HERE

Restaurant Info:

Azure Restaurant

Twelve Apostles Hotel & Spa

Victoria Road,

Camps Bay,

Cape Town,

8005

Tel No: 021 437 9029

Email: reservations1@12apostles.co.za

 Written for JAR PHOTOGRAPHY by Anthony Adams

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen

 

 

The Conservatory – Restaurant Week 2018 – Mario Arendse

This was my second visit to this venue, and it was storming on both occasions with rain bucketing down. They were votes as one of the finalists for restaurant week, so I was happy to go an experience the fare on offer.

IMG_8790

Personally, I find the venue a little stiff and conservative…but that’s just me, I prefer a more laidback and relaxed kind of vibe, I’ll put that down purely to personal preference. The menu was quite varied this time around, and was as follows.

 IMG_8798

Starters:

  • Aged Boland cheese soufflé, shaved parmesan and gin cheese sauce. What’s not to love, cheesy and delicate.
  • Crispy calamari, tomato lime, lardon, sauce romesco. I don’t know, I found this course uninspired. The deep fried calamari was a little pedestrian for me.
  • Oak valley Beef Carpaccio, rocket and basil pesto, crushed olives, parmesan shavings and a pine nut vinaigrette.

Mains:

  • Pan roast line fish (which turned out to be sole), braised fennel risotto, orange chicory, buerre blanc, fennel shavings and grapefruit. The risotto was amazing, I would have preferred the entire fennel roasted as some was and some was not. The fish was ok, a little under seasoned and I would have preferred it filleted.
  • Free range chicken breast, wrapped in pancetta, kale and hazelnut pesto, baby spinach, sherry cream jus. The chicken was quite dry, and maybe required a sauce.
  • Asian pork belly, shitake mushrooms, bok choi and rainbow radish
  • Mushroom and lentil bobotie, fruit chutney, roti and garden salad.

Dessert:

  • Yoghurt panna cotta, grilled seasonal fruit, elder flower sherbet and yoghurt crispy. I didn’t enjoy this dessert; the yoghurt panna cotta didn’t work for me.
  • Totally loved the Classic crème brulee with hazelnut biscotti, it’s one of my favourites.
  • Finally, local handcrafted cheese board with lavash and homemade preserves, which was followed by Petit fours.

 

I was disappointed to be honest, I really enjoyed my last outing to this venue and it just seemed that every course had something missing or elements that seemed like it didn’t belong.

For the full album click HERE

Restaurant Info:

The Conservatory at The Cellars-Hohenort

93 Brommersvlei Rd,

Constantia Heights,

Cape Town,

7806

Tel No: 021 794 2137

Email: restaurantres@cellars-hohenort.co.za

Opening Hours: Daily 07:00 – 22:00

Written for JAR PHOTOGRAPHY by Mario Arendse

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen

 

 

Come Wine With Us at Wild Fig Restaurant with Boschendal Wines – Robin & Natasha Malagas

IMG_7593

First off, this was my first Come wine with me and I have to say I thoroughly enjoyed the evening.  Where can I even start with this amazing restaurant “The Wild Fig”, everything was perfect. The venue (definitely an amazing venue for a date night, very romantic) the ambiance, the food and of course the wine.

IMG_7620

The champagne was my favourite drink of the evening, maybe because I love a good champagne and it’s a bit of a weakness for me. Something I can’t say no too. The Boschendal Brut Method Cap Classique, well, what a way to start off the evening. Perfect bubbles, perfect taste.

IMG_7605

The starter was well presented, the taste was amazing and paired well with the Boschendal Chardonnay / Pinot Noir. The portion was just enough for a starter.

 

Now we come to the main course, well to start off, I didn’t know it was Warthog that we had. I must admit, it was tasty. Was done just how I like it, medium rare. Again, presentation was stunning, and everything served with it just went amazing together. The Boschendal 1685 Shiraz just topped of the main course, paired extremely well with the warthog. Now I can tick that off my list of things I have tasted 😊

 

Dessert, to be honest I’m not a pear lover, BUT, this dessert was top class. Poached Red wine pear, WOW. That changes my view of pears 😊 Passionfruit is one of my favourite fruits, and that sorbet was a perfect match for that pear.

 

And then finally, the bubbles, Boschendal Brut Rose Method Cap Classique, Speechless!! Lol actually not, I can’t fault that anything, it was pretty amazing.

So, all in all, let’s go back to the beginning where I started writing, I said everything was perfect, do you agree?? I honestly couldn’t fault anything.  Thank you for having us.

 For the full album click HERE

Come Wine With Us

Restaurant Info:

The Wild Fig Restaurant

Liesbeek Avenue,

Valkenberg Estate,

Mowbray

Tel No: 021 448 0507

Email: info@thewildfig.co.za

Opening Hours:  

Written for JAR PHOTOGRAPHY by Robin & Natasha Malagas

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen

 

 

COPPER CLUB EATERY, NEWLANDS – Anthony Adams

Friday night. The end of a long, tiring week, and all one wants to do is put feet up and relax.

IMG_6288

 Instead, it was off to Copper Club Eatery in Newlands.  A relatively new establishment which first opened in 2016, the Copper Club provided exactly what I needed! A wonderfully vibey yet relaxed atmosphere, colourfully and informatively decorated,, television screens well situated, tables well set out, and good company to share the evening with!!

IMG_6296

 The waitrons, friendly and professional saw to our every need in a wonderfully unobtrusive way. The available menu was set for Restaurant Week so we had to provide our choices up front.

IMG_6300

 For starters we could choose from Caprese Salad (Fior di latte, tomato, avo, pesto) or Venison Carpaccio (Rocket, basil pesto, grana Padano shaving).  Our party of four enjoyed both choices. Attractively presented, these were tasty and generous.

IMG_6315

 Our choice of mains included 300g sirloin, chicken thighs (bbq or peri peri) or Calamari tubes. Two of our party enjoyed the sirloin, which was served as requested. The side was a choice of regular or sweet potato chips. 

IMG_6321

The chicken thighs, although seemingly burnt, were also spot on.  The calamari tubes were tender and tasteful, although the sauce was a tad oily.

IMG_6306

 After the enjoyable mains, cam the decadent desserts.  Really decadent.  A choice had to be made between Bar One Chocolate and Chocolate Volcano. 

IMG_6335

Both were declared totally delicious, with the only criticism being the size of the cheesecake!! (To be fair, not everybody complained that the slices were too big!!)

IMG_6330

 When we walked into Copper Club, one of the party remarked that this may be a place to come back to.  Having experienced the ambiance, the food and the level of service,  (all in good company!), it definitely is a place to come back to.

For the full album click HERE

Restaurant Info:

Copper Club Eatery – Newlands

Dean Street Arcade,

Cnr Main & Dean Street,

Newlands

Tel No: 021 687 0025

Opening Hours:  

Monday to Saturday 7am to 10pm

Sunday 8am to 5pm

Written for JAR PHOTOGRAPHY by Anthony Adams

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen

 

 

Chef & the Vine with Reubens & Delaire Graff Wines – Sharon Moodley

Once again, the ambiance and atmosphere at Reuben’s mesmerized me. Although I had many visits to this food haven I always look forward to coming back again and again.

IMG_6837

With it being Restaurant Week, we were invited to an evening of Chef and the Vine.

IMG_6843

On arrival we were escorted to the lounge to chill with a glass of Delaire Graff Summercourt Chardonnay 2016 paired with pickled mussels served with spans peck, dill and citrus dressing.

IMG_6850

Quite refreshing I must admit enjoyed amongst good company amidst the laughter and selfies. We had a good few minutes to enjoy this time before being escorted to our table at the restaurant.

 IMG_6877

The in house sommelier was so excited to introduce Delaire Graff Estate because their wine that accompanied the starters was his absolute favourite. The mushroom consommé with Miso Jelly, pickled shimerji mushrooms, sautéed erynjii and shiitake mushrooms with mushroom dust was a delight with the Chenin Blanc 2016.

Never before have I eaten mushrooms in all shapes and sizes and was amazing.

 

Entree followed soon after comprising of Mussel risotto topped with golden seared scallop, beurre noisette and served with a saffron meringue. Delaire Graff Shiraz 2016 accompanied this dish. Loved the Shiraz!

 IMG_6883

The main was to die for; Duck duo – confit duck leg, seared duck breast, cauliflower truffle, candied mushrooms, pickled carrot ribbons, mange tout, served with a black cherry jus.

IMG_6902

The meat was tender and tasted amazing coupled with Delaire Graff Botmaskop 2016.

 IMG_6922

And for those of us with a sweet tooth Upside down pineapple cake – spiced pineapple, passion fruit gel, mint chips, mango and passion fruit sorbet. The wine to end the evening was Sunburst Noble late Harvest 2015.

 

Reubens will always be on top of my list of restaurants to visit. Great place to dine with Chef and the Vine.

For the full album click HERE

Restaurant Info:

Reuben’s at One&Only Cape Town

One&Only Cape Town,

Dock Road,

V & A Waterfront,

Cape Town,

8001

Tel No: 021 431 4511

Email: ptgenr-restaurant01@oneandonlycapetown.com

Opening Hours: Daily for Breakfast ; Lunch and Supper

Written for JAR PHOTOGRAPHY by Sharon Moodley

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen

Reuben’s Chef and the Vine (Morgenhof) – Mario Arendse

I’ve been to Reuben’s quite a few times now, and I always enjoy the Chef and Vine Series. It’s always a good opportunity to pair wines that you maybe haven’t had a chance to enjoy, and to get some insights from winemakers and sommeliers alike.

IMG_8514

Canapés:

This was Passion fruit prawns, pea and wasabi with sesame rice crackers which was served with Morgenhof Brut Reserve MCC 2010. The prawns were fantastic!!

Starters:

Oh my word, this was my favourite course for the evening and the flavours were amazing. Prawn bisque, topped with truffle foam and prawn dust. This was paired with Morganhof Chenin Blanc

IMG_8546

Entrée:

Seared springbok loin, springbok denningsvleis wrapped in savoy cabbage, sweet potato springroll served with a jus and gooseberry chutney served with Morgenhof Malbec Vintage select 2014 which I really enjoyed.

IMG_8560

Mains:

Oxtail, served off the bone, with parsley pomme puree, onion soubise, tender-stem broccoli and baby beetroot, served with a natural jus and Morgenhof Merlot/Cabernet Franc Blend 2012

IMG_8572

Dessert:

Apple and chocolate – spiced apple cake, manjari nameleka, apple pearls, sponged orange ice cream…..yummy, the perfect way to end the evening off. This course was served with Morgenhof Cape Late Bottled Vintage 2004, which was just way too sweet for me, but what an enjoyable night out.

 

Treat yourself; the atmosphere is always relaxed and comforting. Good food, good wine…and some good wine insights by the resident Sommelier Luvo.

For the full album click HERE

Restaurant Info:

Reuben’s at One&Only Cape Town

One&Only Cape Town,

Dock Road,

V & A Waterfront,

Cape Town,

8001

Tel No: 021 431 4511

Email: ptgenr-restaurant01@oneandonlycapetown.com

Opening Hours: Daily for Breakfast ; Lunch and Supper

Written for JAR PHOTOGRAPHY by Mario Arendse

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen