The Skotnes Restaurant @ Norval Foundation – Restaurant Week XXL

We kicked off Restaurant Week XXL with The Skotnes Restaurant at Norval Foundation in Tokai. We had been to the restaurant a few weeks earlier, so the “new normal”, experience was not new to us.

Tables are appropriately spaced and all the necessary precautions were taken, as prescribed.

All the dishes were beautifully present, and tasted amazing, as what we have become accustom too.

We can only wish The Skotness Restaurant well during this very unknown and daunting time we are all facing.

Starters

Smoked snoek pâté – curry pickled cucumber, onion and mebos

Chicken and leek terrine – slaphakskeentjie, mustard and beer bread

Butternut and Paneer – Mamma G’s curry sauce, seeds and poppadum

Mains

Pork neck braised in salsa roja – corn parfait and corn salad

Cauliflower – almond mole and dhaltjies

Market fish – pea and dill agnolotti, prawn bisque and crème fraiche

Dessert

Custard panna cotta – poached guava, caramelised white chocolate ice cream and vanilla crumb

Japie se gunstelling – burnt honey ice cream and candied orange

Restaurant Week XXL Special from 1 October – 1 November

2 Courses: R250 p.p. / 3 Courses: R330 p.p.

For the full album click HERE

Written for JAR Photography by René Mesias-Petersen

Photography for JAR Photography by Jason Dubbz Petersen

Name of Restaurant : The Skotnes Restaurant

Address: Norval Foundation, 4 Steenberg Road, Tokai

Contact Number: +27 87 654 5902

Reservations: bookings@theskotnes.com

Opening times:     OPERATING HOURS         

                             Monday, Wednesday, Sunday – 08:00 – 18:00

                             Thursday – Saturday – 08:00 – 21:00

                             Closed Tuesday

 The Skotnes Restaurant

 The Skotnes Restaurant

#jarphotoct#foodie#foodporn ,#foodphotography ,#foodiesofsa#foodiesofinstagram,  #capetown ,#southafrica,   #westerncape , #southafrica , #artlovers ; #smokedsnoek ; #Paneer ; #Porkneck , # Pannacotta

Pivnushka Beer Garden at Hazendal Wine Estate

They will need us, so lets continue to share and remind everyone of the amazing places we could visit once we beat Covid19.

This was our third visit to Hazendal Wine Estate and just like the previous experiences this one exceeded our expectations.

We were meant to review the Food and Beer pairing but as per usual couldn’t resist taking in the other spoils this amazing venue has to offer.

From a walk in the Heritage Garden, with its oversized garden tools, to the various culinary experienced they have on offer, there is something for everyone:

AVANT-GARDE RESTAURANT

BEER GARDEN

THE RUSSIAN TEA CEREMONY

BABUSHKA DELI

BABUSHKA PICNICS

And uniquely curated experiences as well:

WONDERDAL

MARVOL GALLERY

FAMILY MTB PARK

FOOD & BEER PAIRING

1st Pairing

Devils Peak Lager

Mini Baguette with bratwurst and pickles

2nd Pairing

Devils Peak First Light

For de latte, anchovy and sun-dried tomato pizza

3rd Pairing

Stellenbosch Brewing Co Born Free Pale Ale

Lamb Rib with Sticky BBQ glaze

4th Pairing

Darling Brew Black Mist

Chocolate Mocha Brownie

Favourite pairing for a non-beer drinker was the 4th pairing, by far my favourite was the Mini Baguette with Bratwurst and pickles!

From a beer drinker point all were his favourite, so there you have it, go, and decide for yourself. 😊

Pivnushka Beer Garden Menu

SNACKS

Pretzel with sweet beer mustard | 55

Marinated cheese and olives | 75

Biltong, snapsticks and salami sticks | 98

SALADS

PANZANELLA SALAD Tomato, roast peppers, toasted

Babushka bread, basil, onion, capers and white anchovies with

piquant dressing | 85

SEASONAL PASTA SALAD Mixed olives, feta, spring onion,

sundried tomato, lightly smoked creamy bacon dressing | 85

POTATO, BROCCOLI AND PARMESAN SALAD Fire roasted

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

PIVNUSHKA PIZZA

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

SIDES

Handcut potato chips | 55

Crispy crushed potato | 55

Beer battered onion rings | 45

DESSERT

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

For the full album click HERE

Written for JAR Photography by René Mesias-Petersen

Photography for JAR Photography by Jason Dubbz Petersen

Name of Restaurant: Pivnushka Beer Garden at Hazendal Wine Estate

Address: Bottelary Road, Stellenbosch, 7599

Contact Number: 021 205 5620

Reservations: bookings@hazendal.co.za

  • Open Tuesday to Saturday from 11:03 to 20:00 (kitchen closes at 19:00), and Sunday 11:30-17:00 (kitchen closes at 16:00).
  • Please note that opening hours are weather dependent. In case of rain, the beer garden will be closed.
  • No bookings are required, but you are welcome to secure your table.

Wine Tasting at Klein Roosboom Boutique Winery

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.

One for the books for sure!

For the full album click HERE

Written for JAR Photography by René Mesias-Petersen

Photography for JAR Photography by Jason Dubbz Petersen

Name of Restaurant: Klein Roosboom Boutique Winery

Address: Tygerberg Valley Rd, Durbanville, Cape Town, 7551

Contact Number: 060 877 2678

JéAn Restaurant at Klein Roosboom Wine Farm

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!!!

LET’S START WITH….

Biltong and Marmite Broodjie

Whipped Ricotta and Garden Herb Pesto

And then BY…

SPRING GREENS

Wild Rocket, mushroom and Grana padana

HARISSA ROASTED CAULIFLOWER

Crispy chickpeas; kale, dried berries, toasted almonds

HONEY ROASTED ROOT VEGGIES

Fennel, granadilla, farm butter

DUCK FAT ROASTED POTATOES

African wild garlic

CAPE MALAY ROASTED CHICKEN PIE

Atchar, shortcrust pastry

WOODFIRED CHIMICHUR LAMB ROAST

Lemon, mint

SOMETHING SWEET…

BLACKBERRY PANNA COTTA

Marné Brut and berry gelée, bitter chocolate Turkish delight, strawberry frozen yoghurt.

R350 per person

For the full album click HERE

Written for JAR Photography by René Mesias-Petersen

Photography for JAR Photography by Jason Dubbz Petersen

Name of Restaurant: JéAn Restaurant at Klein Roosboom,

Address: M13 Tygerberg Valley Road, Durbanville,7550

Contact Number: +27 (0)79 693 9646

Reservations: http://kleinroosboom.co.za/jean-restaurant/.

Opening times:       

  • Monday – Tuesday CLOSED
  • Wednesday LUNCH 12:00 – 16:30
  • Thursday LUNCH 12:00 – 15:30 | DINNER 19:00-21:30
  • Friday LUNCH 12:00 – 15:30 | DINNER 19:00-21:30
  • Saturday BREAKFAST 09:00 – 11:00 | LUNCH 12:30 – 15:30 | DINNER 19:00-21:30
  • Sunday BREAKFAST 09:00 – 11:00 | FAMILY LUNCH TABLE MENU 12:30 – 15:30

Gold Restaurant

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

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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

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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)


For the full album click HERE

Written for JAR Photography by René Mesias-Petersen

Photography for JAR Photography by Jason Dubbz Petersen

Name of Restaurant: Gold Restaurant

Address: 15 Bennett Street, Green Point, 8005

Contact Number: +27 (0) 21 421 4653

Reservations: http://goldrestaurant.co.za/bookings/.

Email: info@goldrestaurant.co.za

Cause Effect Cocktail Kitchen

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.

Some drinks from the Cause & Effect Bar Menu.

EXPERIENTIAL @ 99.00

TABLE MOUNTAIN

KING PROTEA

THE ROCKET

DRINKATERRIUM 2.0

For the full album click HERE

Written for JAR Photography by René Mesias-Petersen

Photography for JAR Photography by Jason Dubbz Petersen

Name of Restaurant: Cause & Effect Bar

Address: The Rocket Shed, 280 Dock Rd, Victoria & Alfred Waterfront,

Contact Number: +27 21 422 0266

Reservations: Dineplan

Opening times:        7 DAYS A WEEK

                                    10:00 – 12:00

IG: CAUSEEFFECTBAR

FB: CAUSE EFFECT COCKTAIL KITCHEN

The Kind Kitchen

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.

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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

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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)

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Loaded Jalapeno fries

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GF Choc Cake Brownie

Carrot Cake Tart

Peanut Butter Cups

For all the pictures from our visit click HERE

Written for JAR Photography by René Mesias-Petersen

Photography for JAR Photography by Jason Dubbz Petersen

Name of Restaurant: The Kind Kitchen – Constantia

Address: Constantia Uitsig Farm, Spaanschemat River Rd, Constantia7806

Contact Number: 064 554 9116

Reservations: dineplan.com

Opening times:

  • Tue to Fri: 6:00pm to 10:30pm
  • Sat to Sun: 12:00pm to 3:00pm, 6:00pm to 10:30pm
  • Mon: Closed

Bombay Brassiere

Bombay Brasserie at Taj Cape Town has always been on our “places to visit list”, but thus far we never quite had the opportunity to until a few days ago.

A fine dining experience bringing together flavours from across India. They offer various dining options which includes both set and a la carte menu as well as several vegetarian dishes.

Our very knowledgable waiter Matthew was on hand with recommendations as well as to advise us to what would look good on the pictures as everything tastes amazing.

One thing which I must make a point of mentioning are the aromas, oh my soul!  Dish after dish, it was the aroma of all the special spice. It’s something to experience.

NON-VEGETARIAN SET MENU EXPERIENCE

AMUSE BOUCHE

Semolina & Potato Sphere Chaat; sweet yoghurt & tamarind

TANDOORI TASTER

Mustard Marinated Broccoli Florets; onion seeds sprinkle

Malai Chicken Tikka; parmesan, cardamom & black cumin dust

Ginger Adraki Masala Karoo Lamb Chops

MAINS

Chicken Tariwala ; home favourite chicken curry enhanced with fenugreek

Jeera Aloo; new potatoes & cumin

Dal Fry; yellow lentils Served with Butter Naan or Tandoor Naan & Basmati

DESSERT

Masala Chai Brûlée; cashew nut biscotti

R425 per person

VEGETARIAN SET MENU DECADENCE AMUSE BOUCHE

AMUSE BOUCHE

Quinoa ‘Tikka’ Kebab ; cumin raita & mint chutney

TANDOORI TASTER

Kasundi Paneer Tikka; & Mint Sauce

Mustard Marinated Broccoli Florets; onion seeds sprinkle

MAINS

Gucchi Soya; morel, chestnut, mushroom & soya beans cooked in fresh tomato curry

New Potatoes & Olives; crispy baby potato with a unique blend of cumin, coriander & chilli

Dal Makhni Black lentils

Served with Butter Naan or Tandoor Naan & Basmati Served

DESSERT

Nougat ‘Kulfi’ Ice Cream berry coulis, seasonal fruit

R650 per person

For information on the next one click HERE

Written for JAR Photography by René Mesias-Petersen

Photography for JAR Photography by Jason Dubbz Petersen

Name of Restaurant: Bombay Brasserie

Address: 1 Wale street, corner St Georges Mall, Cape Town

Contact Number: +27-021-819-2000

Reservations: dineplan.com

Opening times:

Monday – Sunday 18:00 – 22:30

#amusebouche, #chaat ,#tandoori ,#malaichicken , #tikka , #jeeraaloo , #dalfry , #masalachai , #broccoli , #quinoa , #, #kabab , #kasunda , #paneer , #gucchisoya , #makni ,#dall ; kulfi , #basmati

 #jarphotoct#foodie ,#foodporn ,#foodphotography ,#foodiesofsa ,#foodiesofinstagram ,#capetown. #southafrica

CHEF AND THE VINE – One & Only

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.

AMUSE BOUCHE

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.

STARTER

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.

MAIN

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.

DESSERT

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 every course.

For information on the next one click HERE

Written for JAR Photography by Anthony Adams

Photography for JAR Photography by Jason Dubbz Petersen

Name of Restaurant: OCHRE

Address: One&Only Cape Town, Dock Rd, Victoria & Alfred Waterfront, Cape Town, 8001

Contact Number: +27 (0) 21 431 5888

Email Address: restaurant.reservations@oneandonlycapetown.com.

Opening times:

Breakfast Daily: 6.30 am to 11.00 am

Lunch: Private functions only

Dinner: 18.30 pm to 22.30 pm (Closed Wednesdays)

Menu

View Set Menu 1
View Set Menu 2
View Set Menu 3
View Dinner Menu

Dress code: Smart casual

 #jarphotoct#foodie ,#foodporn ,#foodphotography ,#foodiesofsa ,#foodiesofinstagram ,#capetown. #southafrica

Nobu Cristal Champagne Brunch

Dining at NOBU, a Japanese sushi restaurant at the One and Only Hotel at the V & A Waterfront in Cape Town, is an experience to be savoured. 

We visited NOBU for the monthly Cristal Champagne Brunch, held on the last Saturday of each month.  We were greeted warmly and excitedly by the staff who called out loudly in union the Japanese welcome “Irashaimase”.  From that moment the authentic Japanese experience started.

Our waitress, Linda, was very friendly and efficient.  She ensured we were comfortable and understood the menu. 

Canape’s, with some wine, were served.  The edamame and chicken tacos proved to be worthy and tasty starters. But what was to come, proved to be worthy of being served in a Japanese palace.

The sushi buffet was a delight.  A cold buffet containing sushi of every description, as well as Tempura (offered in very interesting little containers), was followed by a hot choice of chicken or beef yakitori, black cod butter lettuce or shrimp quinoa yuzu truffle. Sushi of every description was displayed in a most attractive manner and proved as tasty as it looked.  A few trips to the buffet later (we wanted to go for more, but couldn’t!), the consensus amongst our party was that this was the tastiest sushi we had ever tasted. 

But the best was yet to come – a sunning pastry buffet! Nobu cheese, Macaroon’s, Canele, Lime spring roll, Malva pudding, Lemon tart, Chocolate cake, Pineapple Bavoise, Green Tea Raspberry Opera Cake, Ice cream, and Sorbet all formed part of the delightful sweet temptations.  Delicious all!!

The experience at NOBU is exactly that, an experience. The lovely seating, warm setting caused by great lighting creates an inviting and relaxing ambiance. A DJ played some great music as well!  Although, at R1 360, the Cristal Champagne Brunch at NOBU proved pricey, the fare on offer was wonderful.  Perhaps the foreign currencies won’t feel the pinch quite so much …

For full album click HERE.

Head Chef, Harold Hurtada and his team at Nobu for a lavish gourmet brunch every last Saturday of the month from 11.30am to 2.30pm with live DJ entertainment.

Cost

Brunch is R1380 for adults and includes a glass of bubbly on arrival. Enjoy a ‘free-flow’ of Cristal for an additional R1900 per person or R800 per person for Louis Roederer Champagne.

Children from 4 to 12 years old enjoy 50% off.

For information on the next one click HERE

Written for JAR Photography by Anthony Adams

Photography for JAR Photography by Jason Dubbz Petersen

Name of Restaurant: Nobu Restaurant

Address: One&Only Cape Town, Dock Rd, Victoria & Alfred Waterfront, Cape Town, 8001

Contact Number: +27 (0) 21 431 5888

Email Address: restaurant.reservations@oneandonlycapetown.com.

Opening times:

  • Tue to Fri: 6:00pm to 10:30pm
  • Sat to Sun: 12:00pm to 3:00pm, 6:00pm to 10:30pm
  • Mon: Closed

Nobu Menu’s
View Nobu Classic Menu
View Nobu Lunch Menu
View Nobu Main & Bites Menu
View Nobu Dessert Menu
View Nobu Wine & Sake

 #jarphotoct #foodie #foodporn #foodphotography #foodiesofsa #foodiesofinstagram  #capetown #southafrica