baby potatoes and broccoli with parmesan shavings and
basil aioli | 95
FROM THE FIRE
BOCKWURST Served on baguette with home-made sauerkraut and pickles | 95
JAFFLES Toasted sandwiches made in the traditional jaffle iron, served with home-made pickles
Tomato, Fior di latte and pesto | 75
Lamb, feta and sundried tomato | 85
Biltong and cheddar | 85
Tomato, Fior di latte and pesto | 115
Lamb, feta and sundried tomato | 135
Biltong and cheddar | 135
GRASS-FED BEEF BURGER 200g BBQ beef patty with Pivnushka BBQ basting sauce on a Russian black sourdough bun, tomato, gherkin and caramelized onion, Jack ‘n Jill cheese, served with handcut potato chips | 145
GERMAN SAUSAGE PLATTER A selection of four sausages, BBQed and served with mustard, pickles and baguette or crushed potatoes | 235
BBQ EISBEIN Slow cooked and BBQed with a Belgian beer glaze, served with crisp crushed potatoes | 195
CHICKEN SHASHLIK Skewered peri-peri chicken with lemon and herb yoghurt, served with your choice of salad and mustard| 185
LAMB RIBS Fire-grilled with Pivnushka BBQ sauce served with your choice of salad | 195
BEEF CUT OF THE DAY 300g grass fed beef, onion and mustard marmalade served with your choice of salad andhandcut potato chips | 235
Handcut potato chips | 55
Crispy crushed potato | 55
Beer battered onion rings | 45
LAS PALETAS Handmade artisan ice lollies. (Please enquire about today’s flavours) | 28
GELATO OR SORBETTO CONE Two scoops of Moro Gelato or sorbetto of your choice, served in a sugar cone
(please enquire about today’s flavour) | 85
TRIPLE CHOCOLATE BROWNIE, ROASTED WHITE CHOCOLATE AND VANILLA ICE-CREAM | 85
BEER AND CIDER
Pivnushka Pilsner I 38
Devil’s Peak Lager I 38
Devil’s Peak First Light Golden Ale I 38
Striped Horse Pilsner I 38
Stellenbosch Brewing Co. Pina Colada I 38
Rodenbach Fruitage I 45
MORE CRAFT BEERS AND CIDERS
Stellenbosch Brewing Co. Hoenderhok (440ml) I 45
Stellenbosch Brewing Co. Pale Ale (440ml) I 45
CBC LITE (340ml) I 35
CBC Amber Weiss (440ml) I 45
Alpha Dry Cider (340ml) I 35
Alpha Berry Cider (340ml) I 35
Devil’s Peak Zero to Hero (340ml) I 29
ALSO, on offer is a selection of WINE, COCKTAILS, MOCKTAILS, SPIRITS, SOFTDRINKS and HOT BEVERAGES
Wine tasting with a difference… inside a cave, yes you read properly a cave…Well actually it an old concrete wine tank which has been stunningly converted into various size caves for an intimate wine tasting.
Their website boasts that: ‘You have discovered” and that you must “Feel free to share the secret with others.” Once you have been for a visit, you quickly realize that you just want to share this amazing place with one and all.
Winemaker-owner, Karin de Villiers, or Tannie Karin, as all the staff very fondly refer to her, really is the glue that holds this amazing place together. The stories they tell and experiences they have had with the family really add a personal touch to the experience.
But I have kept the best part of Klein Roosboom back till last… it is their ‘caves’. No,
As a boutique winery, it is not easy to find our wines anywhere else.
We enjoyed the cheese & charcuterie platter as week as the biltong platter.
What a find…Klein Roosboom was, on the M13, Tygerberg Valley Road, Durbanville, definitely #capetownsbestkeptsecret, the setting, the views of the vineyards and the food, all 5 stars!!!
At JéAn Restaurant, they promise,” Food that’s not pretentious with “schmears” & “foam”, but beautiful bring-down-the-house food.” And boy do they deliver, everything little morsel packed full of flavour. That broodjie was to die for and for a non-Marmite eater to say that should speak volumes.
The potatoes to the roasted veggies and the lamb and of course the Chicken Pie, everything was simply yummy with a capital Y!!!
Definitely one of the most unique experiences, visiting Gold Restaurant, we were astounded to know it had been around for a while and often frequented by foreign visitors. The 14-dish tasting menu is a journey through Africa and is served on sharing portions. What we particularly liked was that each dish was brought to us with a full explanation of the country of origin and cooking techniques and spicing. The waitrons are also from across Africa and they are all very friendly and knowledgeable.
We started our journey with a djembe drumming session. There are various skits during the evening and the entertainers make use of Mali puppetry, and dancing to the rhythms of the marimba percussion and djembe drums.
Start your African Taste Safari
SOUTH AFRICAN SEARED OSTRICH FILLET SALAD
Marinated ostrich fillet is combined with summer greens for a delicious start to our African Feast
XHOSA POT BREADS (V)
Individual, soft-centred bread with a delicious outer crust. Traditionally baked in a pot over an open fire
ETHIOPIAN IAB (V)
This refreshing dip made with yogurt and fresh herbs is the perfect accompaniment for all finger food
Try Some Street Food
MALAWIAN SWEET POTATO CAKE (V)
One of the staples from Malawi, the sweet potato, receives a modern twist
TUNISIAN PRAWN BRIOUAT
Briouats translates into “little Parcels” and are enjoyed all over North Africa and can be filled with savoury or sweet fillings
Vegetarian option: Tunisian carrot, potato and garlic briouats
MOZAMBIQUAN CHILI CHICKEN WINGS
This Mozambiquan specialty honours Portuguese seafarers who sailed around the African continent during the 16th century searching for gold, precious stones, ivory, amber and spices. Enjoy with the Ethiopian IAB to calm the fire
Vegetarian option: Kenyan irio patty
SOUTH AFRICAN LAMB AND SPRINGBOK SAMOOSAS
Variations of these crisp pastries can be found throughout the Middle East and Northern African countries, including South Africa. We fill ours with minced organic lamb and springbok
Vegetarian option: South African pea and potato samoosas
SOUTH AFRICAN CHUTNEY (V)
“Blatjang” or fruit chutney is the pride of the Cape Malay Cuisine and is the ideal relish for the samoosas
Mains, Served African Style, A Feast to Share
TANZANIAN FISH CURRY
With freshwater lakes on its Western and Northern borders, and Indian ocean to the East, Tanzania has an abundant selection of fish dishes. This one is delicately flavoured with coconut milk and fresh spinach
Vegetarian option: Tanzanian vegetable curry
GHANAIAN PEANUT CHICKEN
Recipes like this one have crossed the borders of many African countries to broaden our culinary repertoire. Organic free-range chicken breasts are cooked in a rich creamy broth with crushed peanuts and tomatoes with undertones of garlic, ginger, chili, turmeric and fresh thyme
Vegetarian option: Egyptian red lentils
ETHIOPIAN PILAU RICE (V)
Layered rice prepared with Ethiopia’s traditional spice, berbere, and vegetables
MOROCCAN BUTTERBEAN, OLIVE AND TOMATO TAGINE (V)
All the flavours and gentle spices from North Africa are combined to create a vegetarian tagine (North African clay or ceramic pan)
When one visits a specialist drinks bar serving experiential cocktails and vintage drinks, one is expected to be entertained, charmed and even surprised but what awaited us on our first visit was nothing short of amazing.
The theatre and orchestra of each cocktail being presented to us was simply and experience you cannot really describe. Definite bucket list experience if cocktails of even brandy is something you enjoy.
Oh, the Food selection is exceptionally good, freshly made, delicious morsel was the perfect accompaniment of the delicious cocktails. They offer a selection of canapés, boards, sliders, small plates to share, a kid’s menu and brunch.
We ventured into unknown territory in terms of our foodie experiences and when we visited The Kind Kitchen’s branch in Constantia. #TheKindKitchen – Woodstock officially opened September 2018 by founder by chef Jason McNamara. Recently being listed on the‘Hottest New Restaurants in Cape Town listed by Eat Out and The Inside Guide in 2019, is no mean feat.
Their mantra is ‘Be Kind’ and that in itself speak volumes. Gone are the days of expecting tasteless, “cardboard” like dishes. You WILL NOT find that at #TheKindKitchen.
Here’s the dishes we ordered and loved!
The Darkside Burger Enjoy a prego style chicken burger made from homemade textured soy and basted in our spicy peri peri sauce, loaded on a Charcoal Bun with mayo, tomato, cos lettuce, gherkins, onions, melted cheddar cheese and hand cut fries.
The Badass Beyond Burger Enjoy the epic Beyond Burger basted in our own tangy bbq sauce on a soft bun of choice with mustard, mayo, tomato, cos lettuce, gherkins, red onions and melted cheddar cheese on your Choice of bun: Sesame, Activated Charcoal, Turmeric or in a Gluten Free Wrap
Really Lucky Fish Burger A fillet of fish made from banana blossoms, nori and sea vegetables to create a deliciously kinder version which we deep fry in a beer batter and then top it off with a dill tartare sauce, mustard, tomato, onions, cos lettuce and homemade hand-cut fries on a Turmeric Bun. (Turn into Fish n Chips without the Bun if you’d like)
Come dine with us at Reuben’s. The iconic Reuben’s. The famous Reuben’s. The mere mention of this Master of Culinary delights sent waves of expectation to the palate. The dining experience was aptly named “Chef and the Vine” and promised to be an experience of note. The chef, of course, was Reuben, whilst Warwick referred to the range of wines from Warwick wine estate.
The Reuben’s Warwick Chef and the Vine Experience started with arrival in the reception lounge at the One and Only. Seated in the very comfortable and impressive lounge, being served canapés paired with Warwick Dry Rosé First Lady 2016 by friendly and professional waiters, one could sense a wonderful sense of expectation.
The moment arrived when we were asked to make our way to Reuben’s. The expectation of good food and wine was confirmed with the serving of the amuse bouche which consisted of dill poached Franschhoek trout with gooseberry gel, lemon hazelnut bubbles and squid ink tuille. An absolute feast for the eyes and joy for the palate. Served with First Lady Sauvignon Blanc 2017, this was a delight.
The starter of sous vide sweet breads served with carrot royale, dehydrated pineapple, pinenut and pancetta granola, sage burre noisette and chardonnay jus was interesting and very tasty. It was perfectly complemented with White Lady Chardonnay 2016.
A vegetarian option was available.
The main course was the much-anticipated Wildebeest Loin. Beautifully presented with pan-fried forest mushrooms, celeriac and cashew purèè, confit baby onions, crispy new potatoes, macerated tomatoes and sour cherry jus, it was enhanced by a glass of Warwick Trilogy 2014. Although one of our party felt her serving was rather underdone, this was soon rectified. A beautiful main.
A beautiful meal deserves a beautiful dessert. This was indeed the case, although the dessert was rather unusual. The selection of South African Cheeses (baked camembert, Chevin goat’s cheese, cumin Boerenkaas on grilled baguette with smoked butter) together with the Warwick Methodè cap Classique, provided, a wonderful finale to a great evening.
A beautiful setting, wonderful food, great wines, delightful company. A great night out. Reuben’s and Warwick – a winning combination!!
Vegetarian options were available for
At Smak they believe “that great food doesn’t have to be complicated.” Even though every dish is made-to-order, you are not left waiting or wanting. The kitchen is led by head chef, Divan Snyman, owner Katia Scherf, is hands on and ensure that everything, from front of house to the kitchen is seamlessly orchestrated to achieve an amazing dining experience for all patrons.
They offer breakfast, lunch and dinner till 20:30pm, best to contact them to confirm and reserve a table. Diners can look forward to handmade pasta; their own branded coffee; pastries and cakes. If you do not have time or a sit-down meal, they also offer made-to-order sandwiches and take away options.
We choose to do the Restaurant
Week Menu, see below for the full menu.
Ice cream – Homemade vanilla
ice cream with a toffee fudge sauce
Brownie – Warm chocolate and nut brownie finished with crème Chantilly.
The portions were extremely generous, and the ingredients were super fresh. That Tuna Sashimi Salad will have us going back for more, every day. If you thinking the Bruschetta wasn’t a wise choice, think again, its was probably once one the best I have hand in terms of look and more especially taste.
The Mains again were huge, and I only managed to enjoy half, but the rest was a yummy lunch the next day 😉. The Line Fish was cooked well and the rice, carrots, pea, mange tout and capers were the best accompaniments to the fish
Desserts – now they specifically mentioned their ‘Salted Caramel Cheesecake’ and its certainly didn’t disappoint, it’s quite rich, but a guilty pleasure never hurt anyone, right? The Brownie and Chantilly Crème, yet another hit.