Entries tagged with “Cape Quarter”.
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Thursday 29th August 2013 - Posted by Chris von Ulmenstein
Tourism, Food, and Wine news headlines
* Tourism to Africa has grown by 3,8% in the past six months, and could be higher, if there were no conflict on the continent. Growth is strongest for South Africa and Tanzania.
* The best of the Stellenbosch Winelands will be shown off at the Sanlam Private Investments’ (SPI) fourth ‘Stellenbosch at Summer Place‘ event in Johannesburg on 30 October, pairing wines, food, art, music, and fashion from the second oldest town in the country. It will be a ‘grapes-gourmet-and-gallery affair’, with art, fashion, (more…)
Friday 2nd August 2013 - Posted by Chris von Ulmenstein
The Sweet Service Award goes to freeRange Jewels in the Cape Quarter, for offering to replace a butterfly with a stronger stabiliser to hold a pearl on my jacket lapel, having picked this up spontaneously when I attended the launch of the Jenny Morris-inspired range at the jewellery story three weeks ago. While I was in the store to collect the pearl, they repaired a link to a charm for my bracelet as well, all done with a smile and at no charge! One can see why Giggling Gourmet Chef Jenny Morris has associated herself with this brand, and why she loves their jewellery. (more…)
Friday 26th July 2013 - Posted by Chris von Ulmenstein
The Sweet Service Award goes to Noseweek and its editor Martin Welz, for 20 years of service to South Africans, for identifying corruption amongst bankers, lawyers, business persons, and government officials, for speaking the truth, and ‘for exposing unethical behaviour in our society’, Mayor Patricia de Lille said at the anniversary celebration at Catharina’s restaurant at Steenberg last night. The role of the publication in helping the ordinary (wo)man in the street was saluted by a number of speakers, but it was the moving talk by Erma Viljoen from Pretoria, whose story was featured in the June issue of the publication, that demonstrated the unselfish service and dedication to a story by Mr Welz and his team. Mrs Viljoen worked at the University of Pretoria, and has a rare disease Mitochondrial Cytopathy, which rendered her unable to work, therefore running out of sick leave and annual leave. For the past five years she has fought for her right to be compensated by the university and its provident fund for losing her job, and approached Mr Welz more than two years ago. New Pretoria-based Noseweek journalist and ex-Carte Blanche investigative journalist Susan Purèn wrote the story, each sentence backed up by information proving what was written. An offer of a R40000 payout was increased to R1,3 million by the university and paid, but Mrs Viljoen is eligible to receive much more than that, the publication believes. The University reacted to the article by submitting a complaint to the Press Council, highlighting 88 errors in the three page article, literally one per sentence in the article, Mrs Viljoen shared, sitting at the same table last night. The article has led to an advocate offering his services to Mrs Viljoen (many Pretoria lawyers (more…)
Thursday 11th July 2013 - Posted by Chris von Ulmenstein
Tourism, Food, and Wine news headlines
* Heathrow’s role as a hub may be diminished it it is not allowed to expand, writes TravelMole.
* A pan-European booking and information agency is to be created to streamline travel between European Union countries.
* An international restaurant review system Zomato has been launched in Johannesburg, and is to spread to Cape Town too, writes TechCentral.
* Cooking shows such as MasterChef SA and Social Media have enhanced South Africans’ knowledge about (healthy) food and dining out, says the Capsicum Culinary Studio.
* ‘Cabbages & Cannibals‘ is the theme of a 5-course 5-organic wine pairing ”top to tail’ dinner at Catharina’s Restaurant at Steenberg on 24 July.
* Giggling Gourmet Chef Jenny Morris has inspired a jewellery range at freeRange Jewels in the Cape Quarter, made by Marelé Lamprecht. Styling of the jewels was all food and very spicy, with chillis!
Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: WhaleCottage
Tuesday 26th February 2013 - Posted by Chris von Ulmenstein
I have been to eat at Goloso Deli and Restaurant on Regent Road twice in ten days, and have been impressed with how popular this eatery has become amongst Atlantic Seaboard locals and tourists walking past in four short months. Chef Alessandra Masciadri and her husband Chris Kennedy have created a rustic eatery that brings the best of Italian home cooking to our city.
Chef Alessandra is a qualified lawyer, and left her practice in Milan to follow her husband Chris’ dream to come back to his home country, on condition it was Cape Town, to be near the ocean, and because it is more continental. Chris grew up in Johannesburg, where he had worked at an international law practice, and was sent to Milan. This is where he and Alessandra met. Chris now practices as an advocate in Cape Town, but is hands on in chatting to the guests. Alessandra is not so confident in her English, and asks Chris to translate if she cannot think of the right English word. She told me that her family loves cooking, and it was her grandfather making charcuterie and selling it in a deli near Como that shaped her family’s love for food. She and her sisters were taught by their mother to cook, ‘deepening their passion for cooking’, and they went for cooking lessons too, which expanded their repertoire. Chris and Alessandra love travelling around the world, as well as in Italy, and it is here that they focused on the small villages where they picked up unusual Italian dishes, and have brought them to Cape Town, finding the right ingredients locally being the only impediment. She loves her restaurant, and says the immediate feedback from her customers makes this new career much better than the law one she left behind in Italy.
‘Goloso’ means ‘a little bit greedy’ or to be a glutton, Chris explained, and this was the name given to the outlet by the previous owner, who ran it mainly as a deli, and offered a few take-away and sit-down Italian dishes. Chris and Alessandra bought the restaurant five months ago, and took over the neighbouring shoe shop space too, painted it red and yellow, and decorated it simply with wooden shelves to house the wines and Chef Alessandra’s cook books. The red Vespa photograph says ‘Italy’ better than anything else! The wooden tables have a table cloth, with sheets of paper over them. Cutlery is unbranded, and a Goldcrest coarse sea salt grinder, a Natural pepper grinder, and olive oil and balsamic vinegar imported from Italy are on the table, with a paper serviette. The restaurant can seat 43 inside and out. Most of the deli part of Goloso has been removed, but they will be selling Chef Alessandra’s home-made pasta to take away. The chef is also making basil pesto, tomato paste, aubergine paste, as well as olive paste, for customers to buy. Their pastes and pastas are freshly made, and do not contain preservatives.
Before my order arrived Chef Alessandra sent out tomato bruschetta, as well as a brown paper packet of bread slices, an unusual way of serving it. Preparation space is very limited for Chef Alessandra and her team, and a dry wall section taken out of the restaurant seating area has an open top so that one can hear the plates clanging as the dishes are prepared, the only negative of the restaurant. The Chef pops in at the tables, greeting her guests, many being locals, and some having become regulars and friends already. It is no surprise that Goloso is fully booked most evenings. I asked Alessandra what she enjoys eating, and she likes plain pasta sprinkled with olive oil, with chili, garlic, and parsley. Her favourite pizza is a Margherita. She rarely has time to go to a restaurant, but has enjoyed the Cape Malay restaurant in the Old Cape Quarter the most.
The menu comes in a black plastic cover, with plastic pockets, with a dish scratched out with a coki pen. It is changed regularly, and there is always a dish of the day. I ordered the Polla al Limone, but did not like the sound of chick peas for the vegetable served with it, so Chef Alessandra offered some lovely fresh pasta and butternut with an assortment of nuts roasted in olive oil. The chicken was prepared in lemon and wine, and the sauce was heavenly, the dish being excellent value at R100. The specials board on the day I ate at Goloso offered a special of pasta and chicken with mussels in white wine sauce, at R70. The menu offers Antipasto of carpaccio of beef (R70) and vegetables (R50); seven salads, including Caprese (in two sizes R27, R50), salmon, and Sicilian; sixteen pasta dishes, with Tagliatelle, penne, and Tagliolini, served with a range of ingredients, including bacon, smoked salmon, gorgonzola, chicken, mushrooms, eggplant and more. Main courses include rump steak, chicken, veal, and beef fillet.
The Tiramisu (R35) was excellent, a generous portion topped with cocoa and roasted flaked almonds, and thick and creamy. I ordered a Hausbrandt (Italian coffee supplier from Trieste to Goloso, and also supplying their gelato) Cremoso (R25), a liquid coffee gelato, Chris explained, to which one can add a liqueur.
Chris and Alessandra are making the most of their space, and offer an extensive Breakfast menu, with add on items charged separately. Scrambled eggs cost R28, for example, and R32 with chorizo, and R55 with salmon. Omelets (plain at R28, with a bolognese sauce at R36, or with three fillings out of a choice of nine R55), fried eggs, French Toast (plain at R25, or with a bolognese sauce at R36), muesli, fruit salad, yoghurt, smoothies, continental breakfast platters, antipasto platters, muffins (choice of carrot, honey and date, mixed berry, Lindt, banana, apple), and Swiss Lindt brownies are some of the Breakfast choices.
Goloso is licensed, and offers a mix of reasonably priced wines and liqueurs. Chris showed me their Limoncello on Sorrento, which comes from Franschhoek, as well as the Organic liqore du cioccolato, which is available in mandarin and raspberry flavours too. The wine list is a laminated sheet, not specifying vintages. A fair number of the wines are served by the glass. Arabella from Robertson serves as the house wine, the Sauvignon Blanc costing R25 per glass and R90 per bottle. Sauvignon Blancs from Noble Hill, Cederberg, La Motte, and Graham Beck are also available, a Graham Beck Unwooded Chardonnay (R20/R80), Amani (R140), and Ken Forrester Petit Chenin (R25/R90) on offer too. Red wines include a Fairbridge red blend (R20/R80), Umfiki Cabernet Sauvignon (R20/R80), Arabella Shiraz (R90), and Secret Cellar supplying the Merlot (R25/R95), and the MCC (R100). Corkage costs R30.
Chris and Alessandra are having such a good time in what they do that they are opening Goloso Pizzeria across the road, closer to the refurbished Checkers, in March. The flour will be imported from Italy, being ‘doppio zero‘ finer flour, as will be the tomato base and most of the toppings, such as artichokes, olives, mozzarella di buffalo, sun-dried tomatoes, and olive oil and balsamic from Modena.
Goloso is a very friendly homely eatery without any airs and graces, at which one can enjoy genuine Italian fare prepared with love and passion, at good value. Chef Alessandra and Chris would like their restaurants to feel like ‘mother’s kitchen’, with customers feeling at home, and well cared for by Alessandra and her team. It looks as if they have achieved this in a very short period of time, being full most nights.
Goloso, 90 Regent Road, Sea Point, Cape Town. Tel (021) 439-2144. www.goloso.webs.com Monday – Sunday 7h00 – 22h00. Breakfast, Lunch, Dinner.
Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: @WhaleCottage
Thursday 5th July 2012 - Posted by Chris von Ulmenstein
I was lucky to have been invited to the Lindt Chocolate Studio at the Good Food & Wine Show in May, not only to receive an update of its unusual ‘Spice up your Chocolate Life with Lindt Excellence’ range, but also to taste the superb cooking of One&Only Cape Town’s new Nobu Executive Chef Fred Faucheux, at his Chef’s Table.
Cape Town Lindt Head Chocolatier Dimo Simatos, who has been part of the South African Culinary Olympics’ pastry team, explained that Lindt’s Excellence range is all about flavours and tastes, and how to combine and mix them. The very slim Dark range already consists of 70% Cocoa, A Touch of Sea Salt, and Chilli. At the event the Wasabi flavoured Lindt Excellence was launched, available to the public from this month onward.
Lindt used the culinary skills of Chef Fred to demonstrate their Excellence chocolate range at the event. He commented about their range: ‘Working with new and exciting flavours is what I love most about cooking, and being able to work with chocolate that contains some of my favourite spices – Wasabi, Chilli, and Sea Salt – has introduced me to brand new taste combinations’.
Chef Fred prepared tasting portions of Kingklip sashimi and dry miso enhanced by the Lindt Excellence Touch of Sea Salt chocolate, which he topped off with olive oil, yuzu sauce, and Maldon sea salt. The chocolate slab only consists of cocoa butter, which melts quickly in the mouth, thus releasing its flavour quickly, we were told. The hand- harvested ‘Fleur de Sel’ comes from Brittany, and is blended into the Lindt Dark chocolate.
This was followed by Prawn yuzu anticucho and vegetable shavings, which were topped with a Lindt Excellence Chilli chocolate sauce, reflecting Nobu owner Nobu Matsuhisa’s unique Peruvian and Japanese cuisine mix. The Chilli slab has ‘one drop of Essential oil of chilli pepper per 100g slab‘, to flavour it, and its taste is subtle due to the slow release of the spice.
Then Chef Fred served Goma Beef fillet with white sesame, Lindt Excellence Wasabi chocolate dressing, and shavings with Sake green vegetables, a dish he has added to Nobu’s current winter menu. The wasabi flavour melts away once tasted.
To end off the tasting feast, Chocolatier Dimo prepared a Wasabi Miro dessert made from caramelised white chocolate, dark chocolate fudge cake, pear, vanilla, and ganache, topped with a Lindt Thin.
Lindt has an impressive Chocolate Studio & Boutique in the old Cape Quarter building in De Waterkant, Cape Town, at which one can buy all their chocolate ranges and also participate in their chocolate workshops on desserts, décor, and praline making. There is a Lindt Studio in Fourways too.
Disclosure: We received a most professionally packaged Lindt Excellence media pack, with recipes, chocolate slabs, and background information, literally good enough to eat!
POSTSCRIPT: 31/7: Lindt’s PR company Communication Services Africa delivered the two latest Lindt Excellence flavours today, being ‘A Touch of Vanilla’ and ‘Coconut Intense’. The Madagascan Vanilla aroma is embedded in the white chocolate slab. The Coconut flakes are enrobed in fine dark chocolate.
Chris von Ulmenstein, Whale Cottage Portfolio : www.whalecottage.com Twitter:@WhaleCottage
Monday 11th June 2012 - Posted by Chris von Ulmenstein
Our list of latest restaurant openings and closures fortunately lists more openings than closures, and will be updated continuously, as we receive information.
* De Grendel wine estate has opened De Grendel Restaurant, with Chef Ian Bergh and owner Jonathan Davies (photograph left)
* Luke Dale-Roberts, Eat Out Top Chef, is to open a real test kitchen, called The Kitchen of Dreams, a private experimental place to develop new recipes, at the Old Biscuit Mill
* Col’Cacchio has opened a new outlets in Westlake, and a new one is coming in Claremont too.
* A new Vida é Caffe has opened on Prestwich Street, and a new branch is to open on Maindean Place in Claremont, and one in the new Wembley Square 2 development in July. Two more branches are planned for Mauritius, it is said.
* Madame’s on Napier has opened in De Waterkant
* Hussar Grill is to open at Steenberg
* Richard’s Supper Stage & Bistro has opened on Main/Glengariff Roads in Sea Point, as a dinner theatre, and Bistro restaurant, owned by Richard Loring and Roland Seidel
* Honest Chocolate is opening a second outlet with a ‘production kitchen’ in the Woodstock Industrial Centre
* The Fez has reopened as a nightclub on Friday, to be called Sideshow
* West Street Café has opened in the new Woodstock Foundry, owned by Chef Alan West
* Moyo is to open where the Paulaner Braühaus was in the V & A Waterfront in summer. It has taken over the tearoom at Kirstenbosch too.
* Josephine’s Cookhouse has opened in Newlands, belonging to the Societi Bistro owners
* Vovo Telo has opened in the V&A Waterfront, in half of the original Vaughn Johnson shop. They have branches in Port Elizabeth, Pretoria, and Johannesburg already. The name is Portuguese, and means ‘Grandfather’s place’.
* Orinoco has opened on Bree Street, serving Mexican and Venezuelan food
* Keenwa has opened the P.I.S.C.O Bar above its restaurants, open Thursdays – Saturdays from 5 pm
* Characters has opened on Roeland Street
* TRUTH Coffee has opened on Buitenkant Street
* Planet Green Salad Bar has opened on Kloof Street
* Liam Tomlin Food Studio and Store at Leopard’s Leap in Franschhoek is opening a Deli in September
* FEAST is to open where Franschhoek Food Emporium was, in Place Vendome
* Deluxe Coffeeworks has opened where Reuben’s Deli used to be in Franschhoek.
* Okamai Japanese restaurant has opened at Glenwood wine estate in Franschhoek
* Cavalli restaurant is said to open on the stud farm on R44, between Stellenbosch and Somerset West, this year or next
* Dorpstraat Deli has opened in Stellenbosch, where Cupcake used to be.
* De Oude Bank Bakkerij has opened a bar, serving Bartinney wines, and craft beers.
* Slug & Lettuce is to open where Beads was on Church Street in Stellenbosch
* Stables at Vergelegen Bistro has opened as a lunch restaurant in Somerset West. Its Lady Phillips Restaurant is being given a make-over by Christo Barnard, and will open in June with a new name called The Vergelegen Restaurant.
* Chef Jonathan Heath has left Indochine, and will be opening a restaurant at Coopmanshuijs on Dorp Street in August.
* Chef Johan van Schalkwyk has left the Stone Kitchen at Dunstone Winery, and has opened his own restaurant Twist Some More in Wellington.
* Chef Bjorn Dingemans is to open up The Millhouse Kitchen restaurant on Lourensford wine estate in Somerset West in July.
* Grilleri (ex-Mediterrea) has closed down, and Chef Shane (ex-La Vierge) is now heading the re-named La Pentola restaurant.
* Cassis Paris Salon de thé has opened in the Gardens’ Centre, on the first level.
* Melissa’s has opened at Somerset Mall in Somerset West
* Ali Baba Kebab (renamed from Laila) has opened as a small beef and lamb kebab take-away and sit-down outlet, next door to Codfather in Camps Bay
* Gibson’s Gourmet Burger and Smoked Ribs has opened as a 70-seater restaurant in the V&A Waterfront, taking part of the Belthazar space. Owned by the Belthazar/Balducci group.
* Giorgio Nava is said to be re-opening his Down South Food Bar, previously on Long Street, in the Riverside Centre in Rondebosch
* Tamboers Winkel has opened on De Lorentz Street, just off Kloof Street, Gardens/Tamboerskloof * Ou Meul Bakery from Riviersonderend is said to be opening a bakery in Long Street
* Deluxe Coffeeworks is opening a roastery to service all its outlets, at the previous German Club and Roodehek Restaurant.
* The Deli on the Square is to open at Frater Square in Paarl in July.
* David Higgs (ex Rust en Vrede) is opening a new 30 seater restaurant in The Saxon in Johannesburg.
* Big Route Top Gourmet Pizzeria has opened on Main Road, Green Point, next door to Woolworths, serving 52 different pizzas, salads and crêpes.
* Valora on Loop Street has closed down
* Vanilla in the Cape Quarter has closed down.
* Toro Wine and Aperitif Bar in De Waterkant has closed down
* Gesellig on Regent Road in Sea Point is standing empty, closed down or undergoing a major renovation
* Sapphire has closed down in Camps Bay
* Caveau at Josephine’s Mill has closed
down and the Bree Street venue is up for rent
* High Level Restaurant in Bo-Kaap has closed down
* Caveau on Bree Street and Gourmet Burger on Shortmarket Street, belonging to the same owners, have been closed down by their bank.
* Sabarosa in Bakoven has closed down.
Restaurant staff/venue changes
* Il Cappero has moved from Barrack Street to Fairway Street in Camps Bay.
* Table Thirteen has reduced in size in Green Point and will open in Paarden Eiland later this year. * Chef Fred Faucheux is the new Executive Chef at Nobu.
* Piroschka’s Kitchen has moved from Bree Street to Waterkant Street, De Waterkant
* MasterChef SA finalist Guy Clark, who was eliminated in episode 9, has started as a chef at the Madame Zingara restaurant group, at Café Mozart and the Bombay Bicycle Club.
* Rotisserie 360° on Bree Street has changed its name to Café Frank
* Salt Deli has changed its name to Salt Café
* The V&A Waterfront Food Court is closed for renovations until November. A sign outside the construction area lists the following businesses moving into or returning to the area: Primi Express, Anat, Carnival, Nür Halaal, Royal Bavarian Bakery, KFC, Boost Juice, Simply Asia, Steers, Debonairs, Subway, Marcel’s, and Haagan Dazs. Nando’s is also opening.
* Chef Darren Badenhorst is the new Executive Chef at Grande Provence. Chef Darren Roberts has left for a new appointment in the Seychelles.
* Alton van Biljon has been appointed as Restaurant Manager at Haute Cabriere.
* Ryan’s Kitchen is now offering cooking classes on Friday mornings, starting on 1 June
* Chef Shaun Schoeman of Fyndraai Restaurant at Solms Delta has the amazing honour to be working at Noma in Copenhagen for two weeks in July. He also shared that Fyndraai will move to another building on the wine estate in November, and will offer fine dining. The current restaurant will serve light lunches and picnics.
* Taste South Africa, belonging to Cybercellar, has closed down in The Yard off the main road. They have Tweeted that they are looking for new premises.
* Reuben’s, which was said to be moving its Franschhoek branch, appears to be staying at his existing venue, despite having bought another restaurant venue off the main road close to Place Vendome. He is also thought to open a restaurant in his home on Akademie Street.
* Emile Fortuin has been appointed as Executive Chef at Reuben’s Robertson
* Sommelier Josephine Gutentoft has left Grande Roche, and starts at Makaron at Majeka House in July, F&B Manager Chretien Ploum having left
* The Reserve will change its name to Reserve Brasserie next month. Seelan Sundoo, ex Grand Café Camps Bay and ex La Perla, is the new chef.
* Haiku does not enforce the minimum 4 star order requirement in winter.
* Café Dijon is closing its restaurant on Plein Street in Stellenbosch later in June, and re-opening in the Rockwell Centre in Green Point, Cape Town, where Camil Haas once had his Bouillabaisse restaurant.
* Chef Andrew Mendes from closed down Valora is now at Nelson’s Eye restaurant, where they are setting up a lunch section and cocktail bar upstairs.
* Miss K Food closed down in Green Point, now ex-owner Kerstin going on a well-deserved break after 5 years. The new owner Maurizio Porro, with his chef Ernesto, has kept the staff and furniture of Miss K, and most of her menu initially. By September they will have transformed themselves into an Italian fine-dining restaurant to be called Guilia’s Food Café Restaurant, and will be open from 8h00, as well as for dinner.
* Rob and Nicky Hahn have left Proviant in Paarl, and now run eat @ Simonsvlei on the Old Paarl Road
* Karl Lambour is the new General Manager of Grande Provence.
* Virgil Kahn is the new head chef at Indochine at Delaire Graff
* La Motte is said to be working on a relaunch of a restaurant it owns in Somerset West.
* Having bought the farm about 18 months ago, Antonij Rupert Wines has taken over the Graham Beck Franschhoek property. They will re-open the tasting room in October, initially offering all its Antonij Rupert, Cape of Good Hope, Terra del Capo, and Protea wines to taste. They are renovating the manor house, to which the Antonij Rupert and Cape of Good Hope wines will be moved for tasting at a later stage.
* Chef Marco, who opened Rocca at Dieu Donné in Franschhoek, has returned to Durban.
* Orphanage is expanding into a property at its back, opening on Orphan Street, in December, creating a similar second bar downstairs, and opening Orphanage Club upstairs, with 1920′s style music by live performers
* La Colombe is closing for renovations from 17 May – 16 June.
* Constantia Uitsig is taking a winter break from 25 June – 24 July.
* The River Café is closing for a winter break from 13 August – 4 September.
* Nguni in Plettenberg Bay closes from 1 May – 31 July
* Bientang’s Cave in Hermanus is closed for renovations until 21 June.
* The Kove in Camps Bay will be closed from 1 May – 30 August
* Burgundy in Hermanus will be closed for dinners until 17 June
* Makaron Restaurant at Majeka House will be closed until 2 July
* Olivello at Marianne Estate will be closed from 30 July – 21 August
* Grande Provence is closing on Sunday evenings until the end of September.
* Pierneef a La Motte will be closed from 18 June – 13 July.
* The main Delaire Graff restaurant closes from 3 June – 6 July, but Indochine continues to trade.
* Blues will be closed from 1 – 30 June
* Waterkloof in Somerset West is closing for all June.
* The Franschhoek Kitchen at Holden Manz is closed for all of June
* Pure Restaurant at Hout Bay Manor will be closed from 23 June – 3 August
* L’Apero at the Grand Daddy Hotel is closed for repairs until 17 June
* Charly’s Bakery closes between 23 June and 16 July.
* Kitima is re-opening from its winter break on 17 July
* Terroir, Kleine Zalze: Closed from 25 June – 9 July. Open for dinner only 10 – 13 July. Open for lunch and dinner 14 July. Open for lunch 15 July.
* Pane e Vino is closing from 1 – 31 July
* Bistro 1682 at Steenberg is closed from 1 – 26 July.
* The Kitchen at Maison is closed until 3 August
* De Oude Bank Bakkerij will be closed from 8 – 16 July
* Massimo’s Pizza Club is closing from 23 – 31 July
* Rust en Vrede is closed from 8 July – 6 August
* Tokara is closed between 9 – 16 July
* Reuben’s Franschhoek is closed from 16 July – 1 August
Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter:@WhaleCottage
Friday 8th June 2012 - Posted by Chris von Ulmenstein
The Sweet Service Award goes to Mezbaan Indian Restaurant in the Hilton Cape Town, for its invitation to try their Thursday ‘Curry Cup’ Buffet (R151, inclusive of soft drinks) last night, which consists of a soup, salads, sambals including poppadoms, a selection of nine curries (Fish Masala, Vegetable Jalfrazi, Dhal Turka, Butter Chicken, Lamb Saag Ghost, Lamb Vindaloo, Garlic Chicken, and Lamb Sheekh kebab) with Basmati rice, and a selection of desserts (rice pudding, cardomom chocolate créme brûlèe, mini milk, apple and almond tarts, and cheesecake). No alcohol is served, as the restaurant is Halaal certified. Chef Mohammed Kahn invited me to check out his kitchen, and he explained all his spices (e.g. salt, tumeric, chilli, coriander, garamasala, roast garlic, fennel seed, dried parsley, cumin) which he sources for his curries from Atlas Trading next door, and Dader Spices in Rylands. He showed me their Tandoor oven, in which the dishes are prepared. After dinner, Restaurant Manager Burhaan Kongisa showed me around the hotel.
The Sour Service Award goes to Spar in the Cape Quarter, for their slow service at the till, and for not having enough staff on duty at its ten till points. The store has been voted the top Spar in the country, and is well-supported due its spaciousness, range of products, cleanliness, and parking availability, but the queue to pay is irritating. On a recent visit the manager Milo, who was in a different part of the store and was not aware of the long queue at the tills, just shrugged his shoulders when called, and said that all four his cashiers were at the tills, and that there was nothing he could do. No manager senior to him was on duty, he said. After Tweeting about the poor service and attitude, a more senior manager Dirk called 24 hours later, apologising for the queue, and his classic reply was that a queue of 20 – 25 wasn’t as bad as they have over lunchtimes at 40 – 50! He did not seem to think that this was a problem at all, as they have ten staff on duty at lunchtimes, he said! Dirk also told me that all the senior managers had been in the store when the problem occurred the previous day, contrary to what Milo had said!
The WhaleTales Sweet & Sour Service Awards are presented every Friday on the WhaleTales blog. Nominations for the Sweet and Sour Service Awards can be sent to Chris von Ulmenstein at email@example.com. Past winners of the Sweet and Sour Service Awards can be read on the Friday posts of this blog, and in the WhaleTales newsletters on the www.whalecottage.com website.
Tuesday 24th April 2012 - Posted by Chris von Ulmenstein
MasterChef SA Finalist Samantha Nolan showed her leadership skills in the team competition in episode 5 of MasterChef South Africa last week, with her Red team winning the Harvest Celebration lunch challenge. Her selection of mainly Cape Town Finalists to her team reflected her loyalty to Cape Town and to the team members that she had got to know in the earlier rounds of the reality TV show competition, and who had become friends. She appears to be a strong contender for the title, not having been faulted by the judges in the episodes to date.
Samantha agreed to an interview immediately when I called her, subject to the approval from M-Net’s Senior Publicist Ingrid Engelbrecht, as we had to obtain for our interview with Finalist Guy Clark. I asked Sam to choose a suitable venue, and even offered to drive out to Table View, but she selected Andiamo in the old Cape Quarter.
Samantha brought along her husband Paul, and he comes across as the most wonderful supportive husband one could wish for, the two making a good team. They ‘met’ telephonically fifteen years ago, both working for ESKOM, and he called her in the Medical Aid department with a query. On his next visit to Johannesburg, where she was based, they met, and the rest is history. Both had two children from their previous marriages, and now the family of six lives in Cape Town. Paul left his job at ESKOM, and has become an electronic contractor, with contracts in Kazakhstan, Kenya, and Liberia, the family joining him for the first two contracts. Disaster struck when Samantha had a heart attack last year, while Paul was in Liberia, and a rare genetic defect, being a shortage of chemicals which had never been evident before, was diagnosed. She takes medication for the condition now. She said that the stress of MasterChef has not affected her at all. It did mean however that she could not join Paul in Liberia, because of the poor medical conditions in that country. Paul works six weeks away, and then comes home for two weeks. He finishes the contract next month, and then wants to start a facilities management consultancy, helping companies like ours with all maintenance requirements.
I asked Samantha where the MasterChef interest had come from, and she said that she saw the first Australian programme three years ago, and just knew that she wanted to be part of it when it came to South Africa. She has been Googling it over this period. She dreamt about being a contestant, and having become a Finalist is her dream come true. She is proud to have made Top 15 to date, out of an initial field of 9500 applicants. For her cold audition at the Cullinan Hotel in Cape Town, when they were reduced down from 4000 to 120 contestants, she prepared hot cross bun ice cream with clotted cream (a challenge to find the unpasteurised milk), making it all herself, which she served with three berry sorbets and a white chocolate ganache. She loves experimenting with and making ice creams, something she developed when they lived in Kenya, as ice cream is very expensive there. For the Hot audition in Johannesburg she prepared ceviche, seeing in the last minute that it had to be a literally hot and cooked dish, having interpreted it figuratively initially. She quickly had to rewrite her recipe, creating a dish called ‘Fish cake journey‘, which represented three types of cultures in South Africa, and it put her into the final 120 finalists, and earned her the MasterChef SA apron:
* the European influence was represented by salmon with dill sour cream
* the South African influence, being smoked snoek with curry and a sweet chilli sauce
* the Asian influence, being a prawn fish cake with a ponzu dressing
Taking part in MasterChef SA was something she absolutely wanted to do, and despite Paul being in Liberia, and the Finalists having to be at Nederburg for up to two months without contact with her family, the family made a plan to make Samantha’s dream come true. Her 14 year old son Ryan seems to be following in his mom’s shoes, and had the cooking duty for his siblings, her daughter Caitlin did the shopping, each child having specific chores. A friend down the road kept an eye on the children, and took them to school. The children Skyped Paul daily, and so any problems were sorted out with Paul, even if he was far away from home, so that Samantha could be focused on what she was doing at MasterChef. The children enjoyed the experience too, learning to be responsible, and independent. Her family organisational skills, with Paul away so often, seem to have benefited Samantha, from what we have seen in MasterChef so far, not easily getting rattled. It appears that the judges did not manage to bring her to tears in the series.
Samantha looked soft and gentle in the interview, with her long blond hair loose, something I hadn’t seen in the show as it always tied back, but it is clear that Samantha is organised, determined, and focused. She is honest and direct, reflecting her European background, with her father being Dutch, and her mother half Dutch and half Austrian. Her dad didn’t cook, being better at woodwork, but her mom cooked European dishes, such as pea soup and ham, ‘kroketten’, ‘potjiepot’ (similar to our potjiekos), poffertjies, and she baked cakes, rusks, and spekulaas with her mom. She described herself as ‘a dutiful daughter’, in helping her mother, who lives in Johannesburg, and owns a B&B there. There is a lovely relationship between Paul and Samantha, and sometimes she looked to him for answers, or he would prompt her about something she had cooked. He proudly said: “I get anything I want culinary-wise”. But Paul did admit that he is a fussy eater, and he has exact requirements for his fried eggs! I got the feeling that Samantha can be independent, but that Team Nolan always comes first.
Samantha has a curious interest in food, and told me how she tried to make mozzarella herself. She found it very difficult to find unpasteurised milk, and said that she won’t be trying this again. She taught herself to make artisanal bread when they bought some from Olympia Café in Kalk Bay at a market out their way. She developed her own recipes, and she bakes a selection of breads, including olive ciabatta, epi breads, baguettes, seed loafs, and paninis, for friends, using Eureka flour. She says she has a standard domestic oven. She describes herself as a ‘home cook’, and says she really got cooking when they used to eat out, and they were rarely happy with what they were served. She would head home and recreate the dish, making it better than they had experienced. She told me how she spoilt the children and their friends in Kenya one day, when she made them self-made ‘McDonalds’ breakfast burgers, with a patty, cheese, and egg on a muffin, which she wrapped in wax paper, and then ‘branded’ with the McDonalds logo. The children loved them, and she still receives ‘orders’ for them! So too she has made them the KFC ‘Famous Bowl’.
I asked her what favourite dish she likes to prepare most, and Paul said it is her spit braai lamb. What makes it so special is her marinade, for which she uses garlic, olive oil, lots of lemon juice and rosemary, pepper, whisking this in her Bamix. Both like to braai, but their techniques differ, Samantha keeping her grid closer to the coals, and therefore cooking her meat more quickly. She is good at making sauces, and makes her own Hollandaise, mayonnaise, and other sauces.
She told me how moving it was to do the braai challenge at the Cradle of Humankind outside Johannesburg, a beautiful, humbling and amazing experience, made all the more special that no one else had ever prepared food in this sacred space before, or probably would not do so in future. In Paarl the group of 18 finalists was divided into three groups, and they took turns to cook for each other at night at the guest house at which they stayed. She says that when they first started, they made fancy dishes for each other, but over the two month period they got to know each other better, and relaxed the level of cuisine over time. Samantha shared a room with Sue-Ann Allen, also from Cape Town. She said that the MasterChef kitchen at Nederburg was ‘amazing’. MasterChef SA was tough, she said, a true test of character. She did reveal that the sending back of her Red team’s pork shoulder in episode 5 by Chef Andrew Atkinson was ‘just TV’, as it had been cooked perfectly! I asked her what the worst part of the show was, and she said there was nothing. The best part was ‘everything’, she said, loving it, ‘a surreal experience’, and a ‘dream come true’. Her end goal in participating is to win the title, but just having been part of it is a huge honour. I asked her about the restaurant prize which goes to the winner, given her four children and husband, and she answered immediately that it is no problem at all, and that she would relocate to Johannesburg to take up the prize as Chef at MondoVino, if she were to win. Her mother is in Johannesburg, and it is a place that she knows, having grown up there. She praised the judges, saying how nice they were, ‘all great guys’. The tears on the show were real, and are important for such a reality show, wanting emotion. She said that it was easy to break the Finalists’ resistance, giving the long days they had on set, so the tears came easily.
I asked Samantha how she decides what to cook for the family, and she told me that she loves reading cookbooks and magazines. She rarely repeats what she has made before. She will wake up, and decide that it is a ‘duck day’, or a ‘lamb day’, for example, and then look for a recipe that will be interesting to make. She loves making an orange chocolate mousse, Paul said. She couldn’t tell me what her personal favourite dish is, but finally said that it is pizza, the family having three favourites at different times of the day : For breakfast it’s the BBB, topped with bacon, banana and chilli; for lunch it’s topped with salmon and avocado after; and for dinner it’s the PPP (peri peri and prawns).
I asked Samantha if she is treated like a ‘celebratory’, and she laughed and said ‘unfortunately not yet’. Her children are very proud of her, and want to boast about their mom, and are a little surprised that she is not recognised everywhere she goes, wanting her to tell others that she is MasterChef Sam. She has just been profiled in the Tygerburger, and more people in their area are recognising her. Samantha couldn’t answer what her favourite restaurant is, first saying Thai Café, which is near Andiamo, where they enjoyed the crispy duck, but she admitted that her home is her favourite! M-Net encouraged the Finalists to sign up on Twitter, and Samantha (@SamanthaLNolan) says she is getting used to it. She is more active on Facebook, where she has a fan page onto which she posts recipes.
Samantha and Paul Nolan are a lovely couple, make a great team, and Paul clearly is proud of his talented wife. He watches the MasterChef SA episodes from Liberia via live streaming. Their dream is to start a pizza restaurant together, but they were not very specific about where they would set it up or when. Hearing how determined Samantha was to get into MasterChef SA, and having made her dream come true, it can just be a matter of time before the Nolan Pizzeria opens.
POSTSCRIPT 24/4: Samantha sent a photograph of her MasterChef logo steak and Guinness pie she baked with her son Ryan just before the start of the MasterChef SA episode tonight.
Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter:@WhaleCottage
Monday 9th April 2012 - Posted by Chris von Ulmenstein
The Winter 2012 specials for Cape Town and Winelands restaurants follow below, and will be updated continuously:
* Pepenero in Mouille Point : Sirloin and chips R89, Seafood platter R 129, 1 kg prawn platter R99, Sushi platter R109, Mussels and chips R79, Pasta of the day R79, Chicken schnitzel R79, Lamb chops R109, Crayfish tails R149. Half price sushi all day. Daily. Winter. Tel (021) 439-9027 (checked 11/8)
* Sinn’s Restaurant at Wembley Square: Lunch (6 options) at R55. Monday – Saturday, 11h00 – 17h00. Current. Tel (021) 465-0967 (updated 9/8)
* Theo’s on Beach Road, Mouille Point: Oysters R 6 each, 15 prawns R99, 250g Sirloin steak R99, 3 lamb chops R99, 400g Rump Espetada R110, Kingklip and 6 prawns R99, 250g Lobster and 6 prawns R125. Current. Tel (021) 439-3494 (updated 9/8)
* Sevruga in the V&A Waterfront: half price sushi Monday – Saturday 2 - 6 pm; 25 % off sushi, daily 12 – 2pm, 50 % off Sunday 2 – 6 pm, 3-course menu R160, lunch and dinner; 2-course lunch R120. Current. Tel (021) 421-5134 (updated 9/8)
* Beluga, The Foundry, Green Point: 50 % off sushi, dimsum and cocktails all day Sunday, and from 12h00 – 19h00 other weekdays. 2-course lunch R120; 3-course lunch and dinner R160. Current. Tel (021) 418-2948 (updated 9/8)
* La Mouette, Regent Road, Sea Point : 6-course Tasting Menu R 185, with wines paired R 370. Monday – Sunday dinner, Friday and Saturday lunch. September. Tel (021) 433-0856 (updated 1/9).
* Bertha’s in Simonstown: 1 kg Queen prawns cost R99 each, 1kg mussels R99, 1 kg chicken wings R99, Half rack of ribs R59. Bertha’s seafood platter R109. 2 courses R 120, 3 courses R150. Until end September. Tel (021) 786-2138 (updated 9/8)
* Aubergine: 2-course lunch R198, 3-course lunch R254, Wednesdays – Fridays. Monday – Saturdays except public holidays. Daily dinner specials. 3-course R365, 4-course R425, 5-course R 495 meat and seafood degustation menu. Winter Bistro 2 courses R200, 3 courses R 275, optional wine pairing.End August. Tel (021) 465-4909 (updated 17/8)
* Ferryman’s Tavern, V&A Waterfront: Ostrich burger plus red wine R 75. T-bone steak plus a beer R95. Winter. Tel (021) 419-7748 (updated 9/8)
* Hildebrand: Main course R90, 2 courses R 120, 3 courses R150. Until August. Tel (021) 425-3385 (updated 9/8)
* Blowfish in Blouberg: half-price sushi Wednesday and Sunday 5 – 8 pm; Seafood platter plus two glasses of Sauvignon Blanc R150, Rump steak plus glass of red wine R99, Chicken curry R79, seafood linguini R69. Current. Tel (021) 556-5464 (updated 9/8)
* Knife restaurant, Century City: Bagels R35/R45/R55 Lunch special, 12h00 – 15h00, Mondays – Fridays. Indefinite. Tel (021) 551-5000 (updated 9/8)
* Saul’s Sushi @ Vegas, Sea Point: Eat as much sushi as you like for R120 Mondays, Tuesdays, Fridays, and Saturday; Mongolian eat as much as you can R79; Sushi 30 % off on Wednesdays; Sundays 40 % off. Winter. Tel 087 151 4595
* Trees Restaurant, Townhouse Hotel, Cape Town: Grill special plus glass of wine R125 daily, buffet R155 Sundays – Thursdays. Indefinite. Tel (021) 465-7050 (updated 9/8)
* Trinity, Bennett Street: All you can eat rib R99 Mondays ; 2 Pizzas and 2 glasses of wine R99 Monday – Thursday from 12 pm; I/2 price sushi, cocktails and tapas Monday – Thursday 16h00 – 22h00. Current. Tel (021) 418-0624
* French Toast, Bree Street: Bruschetta tapas free with glass of wine Mondays – Saturdays, 5 – 7 pm. All wines costing R 400 or less half price on Mondays. Daily lunch specials. Current. Tel (021) 422-3839
* The Square, Vineyard Hotel, Newlands: 5 course menu R 195/R295 with wines, dinner only. Half price sushi 5 – 7 pm. Monday – Sunday. Current. Tel ()21) 657-4500 (updated 9/8)
* Dunes, Hout Bay : Sunday buffet with smoked salmon, oysters and cooked breakfast R120. Current. Tel (021) 790-1876
* Arnold’s on Kloof, 60 Kloof Street, Gardens: Early bird breakfast half-price special if order before 7h00 Monday – Friday. Peppa Poppers R35, Biltong fillet steak mens/ladies R69/R99, Stew for U2 R110, Chicken Kloof R 59. Until 15 July. Tel (021) 424-4344.
* Five Flies, Half price for all main courses. Mondays – Sundays. August and September. Tel (021) 424-4442 (updated 2/8)
* Codfather, Camps Bay: half-price sushi 12h00 – 18h00, daily. Indefinite. Tel (021) 438-0782
* Black Marlin, Simonstown: 2-course meal R115, 3-course R140. Indefinite. Tel (021) 786-1621
* Cape Town Fish Market, Big Bay, V&A Waterfront, Canal Walk, Tyger Valley, Somerset West, Stellenbosch, Tokai, Grand West Casino: “All you can eat Breakfast Buffet” R60, Saturdays, Sundays and public holidays; 4-course Seafood buffet lunch R125, Sundays and public holidays. Buy one, get one free – hake on Mondays, sushi on Tuesdays, calamari on Wednesdays. Indefinite. Tel (021) 554-5962.
* La Bruixa, Sea Point: Seafood paella for two for R260, includes a salad. Current. Tel (021) 434-8797
* La Boheme, Sea Point: 2-courses R95, 3-courses R 120. Current. Tel (021) 434-8797
* The Round House, Camps Bay: 4-course a la carte menu R450, 6-course set tasting menu R595. 3 course lunch R220. Current. Tel (021) 438-4347
* Planet Restaurant, Mount Nelson Hotel: 5-course Vegan Journey menu (R300), 5-course The Journey menu R330. Current. 5-course Titanic Menu R330, until 30 April. Tel (021) 483-1000.
* Café Manhattan, 74 Waterkant Street: 2 Beef burgers + 2 chicken burgers + 2 chips + 2 cokes + 2 draft beers or 2 glasses of house wine R200; Pasta and a glass of house wine R 69. May and June. Tel (021) 421-6666
* Savour Restaurant, 51 on Orange: Sunday Lunch Buffet plus ’never-ending supply of Methodé Cap Classique’ R265. Current. Tel (021) 469-8037
* La Colombe, Constantia: 8-course Gourmand menu R 625, or with wine R850, Monday – Saturday, Current. 3 course lunch R240 from 16 June – 15 November, 5 course dinner R395 with wine, R310 without wine 16 June – 31 October. Specials do not apply to Sundays. (Renovation break 16 May – 16 June). Tel (021) 794-2390
* Catharina’s, Steenberg Hotel: 2-course lunch R185, 3-course lunch R215, 3-course dinner R250. Current. Tel (021) 713-2222
* Constantia Uitsig: 3-course lunch and dinner R390, Monday – Saturday. Current. 3-course lunch R210 . 17 April – 15 November, 3-course dinner R250 from 17 April – 31 October. Specials do not apply to Sundays. (Winter break from 25 June – 24 July). Tel (021) 794-4480
* River Café: 2 course lunch plus tea/coffee R99, 3 courses R 119; tea/coffee plus muffin, scone, croissant or slice of cake of the day R35 15h00 – 16h30. Not available on Sundays. (Winter break from 13 August – 4 September). 1 May – 31 October. Tel (021) 794-3010
* Rick’s Café Américain, Park Road: Lunch specials R45, change daily; and more specials on drinks. Indefinite. Tel (021) 424-1100
* Barocca, Camps Bay Club: 2 for the price of one burgers Tuesday evenings; From 5 pm. Indefinite. Tel (021) 438-1992
* Seaforth Restaurant, Simonstown: Cheese Burger R38 Mondays, Deep fried prawns R90 Tuesdays; hake and chips R38 Wednesdays; Eat as much calamari as you like R49 Thursdays; Steak and calamari R88 Fridays; Eat as much as you like pork spare ribs R88 Saturdays. From 6 pm. Current. Tel (021) 786-4810 (Closing at 5 pm Mondays and Sundays June, July and August)
* Pizzeria Villagio, Howard Centre, Pinelands: Free glass of Teddy Hall wine with home-made pasta on Tuesdays; get cheaper main course free for table of two, or 20 % of bill for table of more than two, on Wednesdays. Winter. Tel (021) 531-4473
* Azure Restaurant, Twelve Apostles Hotel, Camps Bay: 5-courses R315 includes movie and popcorn, Current. Tel (021) 437-9000
* Diva Pizza, Buitenkant Street: 2 large margherita pizzas with choice of two toppings R89, Sunday, Monday, Tuesday. Sit-down pizza for two, with two toppings and two glasses of wine R99 on Sundays and Tuesdays. Current. Tel (021) 461-0013
* Tokyo Restaurant & Sushi Bar: Buy two get one free daily until 5pm; Sushi Buffet Fridays and Saturday from 5 pm, 7 plates R99, unlimited number of plates R118. Indefinite. Tel (021) 424-5108
* BlueFin Seafood & Sushi, Plattekloof: 50 % off sushi 11h00 – 17h00; ‘Eat as much a you like’ Sushi R129; Platters ½ price from 11h00 – 19h00. Monday – Sunday. Current. Tel (021) 558-4281
* Rhapsody’s, Green Point: 50 % off sushi daily from 10h00 – 20h00. Current. Tel (021) 434-3004
* Reuben’s, One&Only Cape Town, V&A Waterfront: One&Only Seafood Platter for Two R995. Dish of the day and glass of wine R99 lunch. Sunday lunch buffet R225. Current. Tel (021) 431-5888
* Bayside Café, Camps Bay: Order two main courses, and second person gets lower priced dish free. Until end August. Tel (021) 438-2650.
* Café Chameleon, Plattekloof: Monday – Friday lunch special of small pizza R 45. Monday and Saturday dinner large pizza special R55. Ongoing. Tel (021) 911-1025
* Taiwan City Chinese Cuisine, Century City: 3 courses for 2 persons for R175. Until 30 June. Tel (021) 555-3081
* Myoga, Vineyard Hotel, Newlands: 7-course dinner R 225. Until April. Tel (021) 657-4545.
* Zorba’s, Lagoon Beach: Seafood and meat platter for two R220. 18 Prawns R99, Chicken kebabs R60, 600g ribs, 500 g rump steak R125, Beef espetada R110. Lunch and dinner daily (not valid Saturday lunch). Current. Tel (021) 528-2093
* Den Anker, V&A Waterfront: Vol au vent with Vedett white beer R 85. Until October. Tel (021) 419-0249
* F.east, Loop Street: chicken or vegetable curry lunch special R59. Current. Tel (021) 424-5903.
* Sinatra’s at The Pepper Club Hotel has a business lunch special of R50 for a meal ordered, served and eaten in 50 minutes, or you get your money back. Includes free parking. Monday – Friday 12h00 – 15h00. Current. Tel (021) 812-8888.
* Mugg & Bean, V&A Waterfront: Free cappuccino with slice of cake Mondays 3 – 6 pm; buy one BBQ Burger and get one free Wednesdays 5 – 10 pm; three free toppings on BBQ Burger Fridays 5 – 10 pm; free extra 200 g ribs with 600g rib order Saturdays 5 – 10 pm. Winter. Tel (021) 419-6451
* I ♥ my Laundry, Buitengracht Street: 8 pieces of Dim Sum and a cappuccino or glass of wine R40. Daily 7h00 – 19h00. Current. Book at 084 6600 777.
* Slug & Lettuce, Kloof Street: 300g rump steak, chips and pumpkin fritters R89. Current. Tel (021) 422-5325
* Foodbarn, Noordhoek: 50 % of all lunch dishes Monday – Friday, until end April. Tel (021) 789-1390
* Cru Café, Cape Quarter: 2 jumbo gourmet burgers R99, 12h00 – 14h00 daily. Buy one tapas and/or cocktail, get one free (except calamari tapas) 16h00 – 18h00; two 150 g T-bone steaks for price of one R150 Fridays and Saturdays from 6 pm; oxtail and mutton stew for two R 119 daily from 6 pm. Hake and chips, or chicken schnitzel and chips, R39, Sundays 12h00 – 15h00. Current. Tel (021) 418-6334
* 1800°, Cape Royale Luxury Hotel, Green Point: ‘Christmas in July’ 3 course meal R295, with Sally Williams and Equinox Spa gift pack. July. Tel (021) 430-0506
* Tuscany Beach, Camps Bay: 50 % off partner’s main course. 25% off all sushi. Every evening, Monday – Friday lunch. Winter. Tel (021) 438-1213
* Pigalle, Green Point: 2-courses R140, 3-courses R170, 4-courses R 200 Monday – Thursday, until 1 September. Seafood Platter for two R275, Monday – Thursday dinner, and Tuesday – Friday lunch. Current. Tel (021) 421-4848 (updated 28/7)
* RBG Bar & Grill, Park Inn, Foreshore: Classic Burger R50, Grilled Chicken Caeser R50, Sirloin steak R85 Monday – Thursday 12h00 – 14h00. Current. Tel (021) 427-4800.
* Hussar Grill, Green Point: 2 courses R99. Winter. Tel (021) 433-2081.
* Blues, Camps Bay: 2 courses R120, 3 courses R 150. Winter. (Closed in June) Tel (01) 438-2040.
* 5 Rooms, Alphen Boutique Hotel: Seafood platter R159, 1 kg Prawn platter R99, Osso Buco R89, Lamb shank R129, 400g Prime rib R119, Butter Chicken curry R79; 2 courses R140, 3 courses R190. Winter. Tel (021) 795-6313.
* Liberty’s, Upper Eastside Hotel: 3-courses paired with three wines R185; choice of one of three pasta dishes R48 on Mondays; one bottle of Brickfield red or white wine for two main courses ordered on Wednesdays; 12 Mozambican prawns done three ways for R85 on Thursdays; 3 &Union beers plus a tasting prego roll R100 on Fridays; daily blue plate specials R45. Winter. Tel (021) 404-0570
* Harbour House, Kalk Bay: 2 courses R 150, 3 courses R170. Winter. Tel (021) 788-4133.
* Harbour House, V & A Waterfront: 2 courses R150, 3 courses R170, all meals except Sunday lunch. September. Tel (021) 418-4744 (updated 30/8)
* Mezepoli, Camps Bay: Beef, chicken or vegetarian pita with chips, beer, or cold drink R70 on Mondays; half-price sushi on Wednesdays; Meze platter R120 Sundays. Winter. Tel (021) 438-1915.
* Cascades, Sea Point: 3-courses R150, from 10 May. Tel (021) 434-5209
* Ocean Blue, Camps Bay: Seafood platter R99, Linefish R79, Calamari R79, Sirloin steak R79, Prawns and linefish R79, Calamari and linefish R79, calamari and prawns, R79, Steak and prawns/calamari R79, Lobster and prawns R129, Oysters R6. Breakfast R30. Until end September. Tel (021) 438-4204 (updated 23/7)
* Sinatra’s, Pepper Club Hotel: 3 course meal with glass of house wine R200, from 10 May until end September. Tel (021) 812-8888
* Zenzero, Camps Bay: 3-courses set menu R 149. Butternut and Feta cannelloni R79, Parmesan lamb chops R119, Osso Bucco R99, Lamb shank R109, Wild mushroom risotto (R89), chicken risotto (R89), pan fried tuna R119. Winter. Tel (021) 438-0007 (updated 23/7)
* Bungalow, Clifton: ‘Speciality Winter Menu’, with six main courses ranging in price from R90 for Bouillabaisse to R155 for crayfish pasta, and one dessert, chocolate fondant, at R60. Winter. Tel (021) 438-2018.
* Mariner’s Wharf, Hout Bay: Free filter coffee or tot of Allesverloren port for 2 courses ordered. Starters R25 – R39, Mains R60 – R99, Desserts R25. Until 15 September, excludes Sundays and public holidays. Tel (021) 790-1100
* Salt Café, Bantry Bay: Breakfast of eggs, bacon, sausage and coffee or juice R65. Spring. Tel (021) 439-3354 (Updated 3/9)
* Rocca, Cape Quarter: Crayfish R99 on Monday and Tuesday evenings. 3-course dinner R123 Monday – Saturday. Winter. Tel (021) 418-8000
* Mezbaan Indian Restaurant, Hilton Cape Town: ‘Curry Cup’ Buffet with soup, salads, nine curries, sambals, naan bread, poppadoms, and a selection of desserts, and all soft drinks R151, Thursday evenings. All year. Tel (021) 481-3700
* Buitenverwachting Restaurant, Constantia: 2 courses R175, 3 courses R225. Tapas menu 5 dishes R129 and 7 dishes R179. Winter. Tel (021) 794-3522
* Haiku: Dim Sum, Robata and Sushi platters R119, Lunch Monday – Friday. 3 courses R179, 5 courses R249, Dinner Monday – Wednesday. Winter. Tel (021) 424-7000
* Saints on 84 Kloof, Gardens: Order 2 flatbreads and pay for one Monday; order 2 Saints classic burgers and pay for one Thursday. Winter Tel (021) 424-0030
* The Raj, Camps Bay : 3 courses and glass of house wine R134.80. Winter. Tel (021) 438-4555.
* Alexander Bar and Café, Strand Street: Home cooking dish of day R40, Mondays. Winter. Tel (021) 300-1088
* Il Cappero, Camps Bay: 50 % off pasta and desserts on Monday lunch and dinner. Winter. Tel (021) 438-7074
* The Grand on the Beach, The Grand Camps Bay: 2 courses R140, 3 courses R160, each with a glass of house wine. Winter. Tel 072 586 2052/(021) 438-4253
* St Elmo’s: 4 Pizza pies R99; 2 large regular pizzas R109,90; 2 medium regular pizzas R74,90; 2 large pizzas R89,90 on Tuesdays only; Large regular pizza plus 400 gram rack of sticky ribs and chips R 129,90; Small regular pizza plus 330ml Coca Cola R29,90. Winter. All branches.
* Krugmann’s Grill, V&A Waterfront: Fusion Oxtail Thali R110. Winter. Tel (021) 418-9393
* Andiamo, old Cape Quarter, De Waterkant: 2 pizzas or 2 pastas, or one of each, at R 109,95. Until October. Tel (021) 421-3687.
* Upstairs @ Quay Four: Malay Kreef Curry R90, 2 courses R120, 3 courses R130. Until end August. Tel (021) 419-2008
* Debonairs Pizza: Pizza Tower (4 layers of large pizza) R109,90. Until 29 October. Tel (021) 439-7575
* Maxi’s, Cape Gate, N1 City, Paarl, Zevenwacht: 350 gram T-Bone steak R59,90. From 15h00. T&Cs apply. Current. Tel 0834562947
* Café Chic, Gardens: 3-course dinner R150. Beef Bourguinon or oxtail R99. Winter. Tel (021) 465-7218 (updated 2/8)
* Pepper Club on the Beach, Camps Bay: Order two main courses, and get the lesser priced one for free. Lunch Friday – Sunday, Dinner Wednesday – Sunday. Winter. Tel (021) 438-3174.
* Balducci’s, V&A Waterfront: Sushi plate R109, all pizza and pasta R49. Free bottle of Sauvignon Blanc or House Red for two main meals ordered, at R90 minimum spend per main meal. Current. Tel (021) 421-6002 (checked 22/8)
* Willoughby’s, V&A Waterfront: ’Clicquot Fridays’: 3 sashimi dishes with tuna and salmon, and glass of Veuve Clicquot R149. Fridays. Winter. Tel (021) 418-6115 (added 5/8)
* Sotano by Caveau, La Splendida Hotel, Mouille Point: Beef burger, lamb pita, club sandwich, and haloumi/tomato/caper flatbread R65, 2 lamb burgers for the price of one on Wednesdays from 17h00, Spring. Tel (021) 433-1757 (updated 3/9)
* Kushi Indian Restaurant, 315 Main Road, Sea Point, and Red Sails, Main Road, Hout Bay: Butter Chicken, mixed vegetable curry, Naan, Basmati rice, and glass of Sauvignon Blanc or Cabernet Sauvignon R149. Winter. Tel (021) 433-2069/791-4805 (added 11/8)
* The Slug & Lettuce, Kloof Street: Gourmet Burger R49 Sunday from 17h00. Current. Tel (021) 422-5325. (added 19/8)
* Allee Bleue, outside Franschhoek: choice of three 250g steaks at R115, including a glass of estate wine, current. Lunch, Wednesday – Sunday. ‘Jazzed Up Sundays’ Buffet R145 per person. ‘Winter Hotties Menu’ : Braised oxtail, prawn curry, springbok shank, and lentil stew with Frankfurters, all R75. Winter. Chicnics (standard and vegetarian picnics) from 1 September, cost R155 per person, winetasting offered. Tel (021) 874-1021
* Allora in Franschhoek: 3-course Sunday lunch R99 all year. Lunch and dinner: 2 courses R89, 3 courses R110. Winter. Tel (021) 876-4375.
* L’ermitage, Franschhoek: 3-courses R185 and a glass of wine. Lunch. Current. Tel (021) 876-9200
* Grande Provence Jonkershuis, Franschhoek: 3-course meal for a minimum of eight guests, R 250 per person. 1 May – 30 September. Closed Sunday evenings until September. Tel (021) 876-8600.
* La Residence, Franschhoek: 2 courses R 380, 3 courses R 490, 4 courses R 600 per person, all inclusive of ‘house wines’ and local beverages. Dinner. Daily. Current. Tel (021) 876-4100
* Haute Cabriere, Franschhoek: 4-course Table d’Haut lunch R150, Tuesday – Friday; Pierre Jourdan Breakfast, cellar tour, and tasting R150, from 10h00 Saturdays; Pinot Noir Tasting Menu – 5 courses and wine R495, Friday and Saturday dinner, Saturday and Sunday lunch. From 1 May. Tel (021) 876-3688
* Freedom Hill Restaurant, outside Franschhoek: 3-course meal R135. Selection of tapas R10 – R30. Wednesday – Mondays. Winter. Tel (021) 867-0963.
* Reuben’s: Burger and chips R 85. Current. Tel (021) 876-3772 (updated 4/9)
* Dish at Le Franschhoek: 3 courses R 195. Winter. Tel (021) 876-8900
* Monneaux: 2 course Fireplace soup and curry R120 Wednesday and Friday. 2 course lunch R120, 3 courses R150. Winter. Tel (021) 876-3386
* Cosecha, Noble Hill: Slow cooked vegetarian chilli R40. Weekdays. Winter. Tel (021) 874-3844
* Fyndraai, Solms-Delta: Cape Family Buffet R185, Sundays. Winter. Tel (021) 874-3937
* The Tasting Room, Le Quartier Français: Get one dinner free for two ordered, Wednesday evenings, until end August. Tel (021) 876-2151 (updated 23/7)
* Pierneef à La Motte, La Motte: 6-course dinner with ‘surprises in-between’ R350, or R495 with wine pairing. Summer. Tel (021) 876-8800 (updated 31/8)
* Bosman’s, Grande Roche, Paarl: 2-courses R135, 3-courses R170. Monday – Sunday lunch (Bosman’s and at Bistro) and dinner (Bistro only). Winter. Tel (021) 863-5100.
* eat @ Simonsvlei, Simonsvlei Winery, Old Paarl Road: Steak and baked potato R95. Friday evenings. Winter. Tel (021) 863-3040
* Towerbosch Restaurant, Knorhoek Wine Estate, Stellenbosch: Asado Argentian-style braai on Sundays R165. Indefinite. Tel (021) 865-2958*
* Tokara Restaurant, Stellenbosch: Chef’s Menu – 4 courses, inclusive of glass of wine R 250. Winter, from 8 May. Tuesday – Sunday lunch, Tuesday – Saturday dinner. Tel (021) 885-2550
* Wild Peacock Food Emporium, 32 Piet Retief Str, Stellenbosch: Specials as per menu, dinner Wednesday and Friday evenings. Early bird mini breakfast plus tea/coffee R25 Monday – Friday 7h30 – 9h00. Terrific Tuesday lunch R59 Tuesdays 12h00 – 14h00. Indefinite. Tel (021) 887-7585
* Johan’s at Longridge, Stellenbosch: 6-course lunch and dinner plus 6 glasses of wine R 400. Friday – Tuesday (closed Wednesdays and Thursdays). Current. Tel (021) 855-2004.*
* Clos Malverne, Stellenbosch: 4-course wine and food pairing lunch R198, Tuesday – Friday, Summer. Tel (021) 865-2022 (updated 21/8)
* Lord Neethling Restaurant, Neethlingshof, Stellenbosch: choice of 6 main courses with 250 ml wine R115, Sunday buffet lunch R150. 2 Impala schnitzel, 2 beef medallions or 2 lamb shanks, with 2 paired glasses of Neethlingshof wines R160, Wednesday and Friday dinner, and Monday – Saturday lunch. Winter. Tel (021) 883-8966.
* 96 Winery Road, Stellenbosch: 3 course meal R185. Monday – Saturday, 3 – 30 September. Tel (021) 842-2020 (update 29/8)
* Wild Peacock Food Emporium: Early Bird Breakie (cooked breakfast) R25 Monday – Friday 7h30 – 9h00; cake of the day and tea/coffee R25 Monday – Friday 15h00 – 17h00; 2-course set lunch R59 Tuesdays 12h00 – 14h00. Current. Tel (021) 887-7585.
* Warwick wine estate: Tapas range from R25 – R60. Winter. Tel (021) 884-4410.
* Terroir, Kleine Zalze: 2 courses R 175, 3 courses R198, both with a glass of Kleine Zalze wine. Monday – Saturday lunch and dinner. Until 30 September. (closed 25 June – 9 July) Tel (021) 880-8167
* Dornier Bodega Restaurant, Dornier wine estate: Swiss Chocolate Affair: 2 courses R190, 3 courses R 250. Lunch daily, but closed Tuesdays. Until 2 September. Tel (021) 880-0557
* Jordan Restaurant with George Jardine, Jordan wine estate: 4 courses and 2 glasses of Jordan wines R225 Tuesday – Saturdays. Bread-baking course R650 Saturday mornings. Until 1 September. Tel (021) 881-3612
* Overture: 4-courses R 250, and R350 if paired with wines. Tuesday – Friday lunch, Dinner Thursday and Friday. Winter. Tel (021) 880-2721
* Hartenberg: Steak and Shiraz, R95, Fridays. Winter.
* Taste, mid-way between Stellenbosch and Somerset West: 3 course meal R175, Lunch and Dinner, Thursdays – Mondays. Winter. Tel (021) 855-3686
* Season in Hermanus: 50 % off selected lunch menu items Tuesday – Saturday. Afval R45 Tuesdays. 50% dinner discount for pensioners on Wednesday. Hake and calamari combo R55 Thursday. Free 200g rump steak free for a 300 g rump steak ordered for R110, on Friday. Sunday lunch: 1 course R70, 2 courses R92. June. Tel (028) 316-2854
* The Class Room, Hermanus: Choice of Venison dishes R70, Wednesdays and Fridays. Tel (028) 316-3582 (update 15/8)
* Rossi’s Italian Restaurant, Hermanus: Small Pizza R38 Lunch Mondays – Fridays. Current. Tel (028) 312-2848
* Amigos Cantina Restaurant: Free bottle of house wine for table of 4.2 bottles for table of 8 Tuesdays; buy one get one free on chicken liver starter or Chicken/Beef/Vegetarian Tortilla Wednesdays; free coffee and a port/sherry Thursdays. Current. Tel (028) 313-0384
* Oskars, Harbour Road and Eastcliff Village Centre: Free glass of wine with any lunch ordered. Winter. Tel (028) 313-0629
* Nguni: Friday night special R50. Tel (044) 533-6710 (updated 31/8)
Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: @WhaleCottage
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