Whale Cottage Portfolio Blog

We have been tracking recent restaurant opening, closure, and restaurant and chef change information in Cape Town and in the Winelands on our Winter Restaurant Specials blog post, but have decided to do an update for those not looking for specials necessarily.  

Restaurant openings

*   La Mouette has opened at 78 Regent Road in Sea Point.  

*    Brio is a new jazz restaurant, in half of the ex-Riboville in town (on the Adderley Street side)

*    Liquorice and Lime has taken over the other half of ex-Riboville (on the St George’s Mall side)

*   Van Hunks has opened at 1 Union Street, off Kloof Street in Gardens

*   Cafe Nood has opened in Wilderness Road, Claremont

*   shu has opened next to Doppio Zero on Main Road, Green Point. 

*    Ryan’s Kitchen has opened at Rusthof guest house in Franschhoek - the chef Ryan Smith is ex-Mont Rochelle. 

 *   Madame Zingara has re-opened at Century City, after a two-year absence.  

*   The House of Meat has opened in the Pepper Club Hotel, corner Long and Bloem Streets, offering a full braai for R 295  

*   Spiros has opened in Hout Bay

*   La Cantina has opened in the Alliance Francaise.

*   The De Leuwen Jagt restaurant on the Seidelberg wine estate outside Paarl has opened The Fabulous Bakery.  

*   Gesellig has opened on the corner of Church and Regent Roads in Sea Point, serving breakfast, lunch and dinner.  

*   Indochine has opened at the Delaire Graff wine estate in Stellenbosch. 

*   The Long Table Restaurant and Cafe has opened at Haskell Vineyards in Stellenbosch. 

*   The Wild Peacock Food Emporium has opened in Stellenbosch.  

*   De Oude Bank Bakkerij has opened in Stellenbosch.  

*   Knife Restaurant has opened in the Crystal Towers Hotel & Spa, a sister restaurant to Fork.

*   Sommelier Restaurant has re-opened, after a two-year closure, at Sante Hotel & Wellness Centre

*   Illyria coffee shop has opened in the Eikestad Mall in Stellenbosch

*   Pierneef a la Motte will open at La Motte in Franschhoek on Saturday.

*   The Artisan Cafe opens inside Table Thirteen in Green Point on 30 August, with a barista

*   The Fish Shack opens in The Paddocks, Milnerton

*   Reuben’s at One&Only Cape Town opens on 1 October

*   The Satay Bar has opened where Zucca used to be on Kloof Street

Restaurant closures

*  Josephine’s Patisserie on Loop Street

*   Ginja on New Church Street

*   maze at the One&Only Cape Town 

*   Panarotti’s and Shimmi’s Bar in Hermanus

*   Bouillabaisse in Franschhoek.     

*   Yum in Vredehoek. 

*   Cape Town Fish Market in Camps Bay

*   Vista Mare in Camps Bay

*   La Table de France in Sea Point

*   Miguel’s in Plettenberg Bay

*   La Brasserie in Franschhoek

Restaurant name-changes/take-overs/chef changes

*   Leaf Restaurant and Bar has opened where The Showroom/Portofino used to be.  

*   Mason’s Cafe and Grill has opened where Cafe Gainsbourg used to be

*   On Broadway has moved to the New Space Theatre building, and is using the ex-Anytime restaurant space as one of the restaurants its patrons can eat at before the show.

*   Camil Haas, the co-owner of Camil’s in the Cape Royale Luxury Hotel, has left the restaurant and is doing wine and food pairing evenings with wineries in Franschhoek.

*   Tank in the old Cape Quarter is to get a new name.

*   Luke Dale-Roberts is no longer the Executive Chef at La Colombe, but will consult to the restaurant.  

*   Cafe Rouge in Franschhoek has been renamed Chez d’Or.

*   Richard Carstens has left Chez d’Or in Franschhoek, and will be the Executive Chef and Wilhelm Kuehn the owner of Tokara Restaurant in Stellenbosch, from October

*   Buena Vista Social Club has moved to the top end of Portswood Road in the Waterfront. 

*  The Restaurant at One&Only Cape Town has taken over from maze, until Reuben’s at One&Only Cape Town opens on 1 October.

*   Cafe Le Chocolatier has taken over from Cafe Vendome in Place Vendome in Franschhoek.

*   Dutch East has taken over from Burgundy in Franschhoek

*   Cafe des Arts has taken over Topsi’s in Franschhoek.

*    Amazink, ex-Roots, in Khayamandi in Stellenbosch, has opened, with Bertus Basson from Overture an advisor.

*   Chef School owner Kevin Warwick has taken over Kate’s Village in Hermanus, now called The Class Room

*   Luigi’s from Hout Bay is said to be opening where Vista Mare was in The Promenade in Camps Bay

*   Satay Bar has opened where Zucca was in Kloof Street

Restaurant winter break closures

*   Camil’s in Green Point re-opens on 1 September. 

*   The Mount Nelson’s Cape Colony re-opens with a new interior and new menu on 1 November. 

*   Reubens in Franschhoek is closing on certain dates: 3, 4, 10, 17, 18, 25, 26, 31 August and 1 September

*   Vaudeville is closed between August and October, and is set to re-open only on Thursday, Friday and Saturday evenings. 

*   Massimo’s Pizza Club in Hout Bay is likely to reopen in November, in a new yet-to-be-announced venue in Hout Bay. 

*   The Salmon Bar in Franschhoek is moving to a main road outlet in The Yard (part ex-Bouillabaisse and Pam Golding), and is closed for renovations, re-opening on 1 November

*   Bistro 1682 is closed until 5 September

*   The Grand in Camps Bay has closed for renovations, and re-opens on 31 August

*   Cafe Max in Green Point is closed for renovations from 23 - 31 August

*   Rust en Vrede closes between 5 - 28 September

*   Madame Zingara leaves Cape Town shortly, for Johannesburg.

*   The Sandbar in Camps Bay has closed until 16 September

NOTE: This information will be updated regularly, as we receive new information.

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com

Stellenbosch has always been top of the pops as far as its wine selection and quality goes (i.e. wines winning awards), but has played poor cousin to Franschhoek for many years when it comes to its restaurant status, that is until recently, when the Eat Out Top 10 restaurant list included more Top 10 restaurants in Stellenbosch (Rust en Vrede, Overture and Terroir) than in Franschhoek (The Tasting Room and The Restaurant at Grande Provence).  Stellenbosch has always been the best marketed collective wine region, and was the first to introduce the Wine Route concept, which has been adopted by most wine-growing regions now.

My visit to Stellenbosch last week, to experience recently opened restaurants, confirmed my view that Stellenbosch by rights now should be called the Gourmet Capital of South Africa, not only due to the Eat Out Top 10 listings, but also in terms of the newer restaurants bubbling under.  I believe that the tourism authority should be ahead of the game, and introduce a Restaurant Route for Stellenbosch, given the wealth of its creative and gourmet talent.   It is easy to see that opening good quality restaurants on wine estates is a growing trend in Stellenbosch, and is good for business, as Werner Els told me at Haskell Vineyards, its Long Table restaurant leading to wine sales from restaurant patrons.

My recommendation for the Stellenbosch Restaurant Route is the following, based on own experience and recommendations.  It is not comprehensive.  I have added links to the restaurant listings that I have reviewed, and reviews of the newer restaurants will be published shortly.

*  Rust en Vrede - probably the best restaurant in the town currently, a slick operation, run by modest but talented chef David Higgs, on the Rust en Vrede wine estate.  Featured on the Eat Out Top 10 list 2009 and 2010, number 74 on 50 Best Restaurants in the World 2010 list, and Top vineyard restaurant of 2010 Great Wine Capitals in the World - read the review here.  Tel (021) 881-3881

*   Overture - Chef Bertus Basson is a hard-working re-inventor of his menu and operation, always looking to improve his complete package.   On the Eat Out Top 10 restaurant list for 2009 and 2010.  Fantastic views from the location on the Hidden Valley wine estate - read the review here.  Tel (021) 880-2721

*   Terroir does nothing for me, I must admit, and therefore I do not understand that it is a perennial on the Eat Out Top 10 list (2005, 2006, 2008, 2009, 2010 - the Terroir website does not list the awards after 2006, so some awards may have been left out!).  I have been there a number of times, and have not been excited about its menu, restaurant interior, and service.  The outside seating on the De Kleine Zalze wine and golf estate is great for a warm day.  Tel (021) 880-8167

*   Restaurant Christophe - Die Skuinshuis is the setting for this exceptional restaurant, Chef Christophe Dehosse being the hands-on owner and chef, who talks to his customers in his charming French accent, a rare treat in restaurants.  The foie gras, served with toasted brioche, is to die for - read the review here.  Tel. (021) 886-8763

*   Delaire at Delaire Graff -  no money was spared in building and decorating this restaurant and winery building, and it houses a most impressive art collection.   Chef Christian Campbell is doing outstanding work, and his crayfish lasagne is exceptional.  Turnover of staff has reduced the quality of service  - read our review 1 and review 2.     Tel (021) 885-8160

*   Indochine at Delaire Graff - this is the newest Stellenbosch restaurant, and is relatively less opulent in its interior design compared to its sister restaurant.   Young chef Jonathan Heath is a star to watch, and his Asian fusion menu is sure to attract the attention of the Eat Out Top 10 judges.   He explains the menu, and the dishes when he serves them personally.  The two course special at R225 sounds expensive, but it does not reflect the amuse bouche, sorbet and sweet treats (with cappuccino) one receives at no extra charge.  The Tikka Duck Marsala starter is excellent -  read our review.  Tel (021) 885-8160

*  Restaurant at Majeka House -the restaurant is overshadowed by the Boutique Hotel in terms of its branding, and is not known to most foodlovers, a hidden gem in Paradyskloof, a suburb opposite the Stellenbosch Golf Course.   Its young Chef Anri Diener trained at Tokara and Delaire, and is a rising star, presenting exciting French cuisine.  The Millefeuille of chocolate mousse served with coffee meringue bars is to die for - Read the review.  Tel (021) 880-1512

*   Jordan Restaurant with George Jardine -  a mouthful of a brand name but also a mouthful in value and excellent quality, a far cry from Jardine, which he co-owns in Cape Town, but rarely still cooks at.  It is set at the end of a long road, on the Jordan wine estate, overlooks a big pond and the beautiful Stellenbosch mountains in the far distance, teeming with birdlife.  Interior functional, as in Cape Town.  Most beautiful and unique ”bread” plate ever seen.   Read the review.  Tel (021) 881-3612

*   The Long Table Restaurant and Cafe - set at the end of a long road up a hill, above Rust en Vrede, on the Haskell Vineyards (marketers of Haskell and Dombeya wines), the food of Chef Corli Els is a wonderful surprise.  The restaurant interior and waiter service do not match the excellence of her food or the quality of the Haskell wines. The Papaya and Avo salad stands out as one of the special treats I enjoyed last week.   Read the Review.  Tel (021) 881-3746

*   The Big Easy - set on Dorp Street with some parking, and owned by Ernie Els and Johan Rupert, the restaurant is large, but divided into different rooms, allowing private functions.  Average food, below average service generally.  Sweet Service Award.  tel (021) 887-3462

*   Warwick wine estate - owner Mike Ratcliffe is a good marketer, and his gourmet picnics, designed by Chef Bruce Robertson, and prepared by their chef Bruce, are a great hit in summer.  Winter warmer foods available too - read the picnic review here.  Tel (021) 884-3144

*   Nook Eatery - has been operating for a year, and has developed a reputation for good value, healthy (organic where possible) and wholesome food.  Restaurant location in ‘League of Glory’ TV series, and next door to Restaurant Christophe.  Good value buffet lunch, Wednesday pizza evenings, and sweet treats throughout the day.  Hands-on owners Luke and passionate Chef Jess do not open the Eatery if they are not there themselves.  Read the review here.  tel (021) 887-7703  

*   Tokara DeliCATessen - has a buffet lunch too, very large restaurant space combined with a deli, but service poor and food quality average - read the review here.   Tel (021) 808-5950

*   Eight at Spier - the menu was designed by Judy Badenhorst, ex-River Cafe, and now running the Casa Labia Cafe in Muizenberg.  Have not read much about it, and not experienced yet.   Tel (021) 809-1188

*   Melissa’s on Dorp Street - a perennial favourite, with a limited menu and standardised across all the branches.  Fresh and wholesome foods, service not always great.  Sour Service Award Tel (021) 887-0000

*  Wild Peacock Food Emporium on Piet Retief Street (ex Okasie) - this is the newest eatery to open, belongs to Sue Baker and is managed by ex-Rust en Vrede front of house manager and daughter Sarah, selling deli items, a range of cold meats, imported French and local cheese, fresh breads, and has a sit-down menu as well.    Review to follow.  Tel 082 697 0870

*   Mila, The Cake Shop- this must be the tiniest eatery interior in Stellenbosch, next door to The Big Easy, but it is crammed full of the most delectable cakes and pastries.  Service not great when sitting outside.  Review to follow.  Tel 074 354 2142.

*   Cupcake - serves a range of cupcakes, but not as wide a variety as one would expect.  Good sandwiches and cappuccino, pretty square with water feature in which to sit.  No review written.  Tel (021) 886-6376

*   Bonthuys (guessing its name) - Etienne Bonthuys is due to open a restaurant in the old Dorp Street Teater building, opposite Cupcake, when the renovations have been completed - it is certain to be worth a visit, to see what a new space will do to the notoriously temperamental chef!  Bonthuys appears to have served his last meal at the Tokara wine estate.

*   Umami - set in the Black Horse Centre on Dorp Street, this restaurant had not wowed me, but serves satisfactory lunches and dinners.   No review written, and I rarely hear anyone talk about it.  Tel (021) 887-5204

*   Wijnhuis - located on Andringa Street, in the vicinity of tourism outlets.  Given its name, it should be very popular in this town, and given the connection to its namesake in Newlands, and its parental link to La Perla, it should offer a lot better food quality and service than it does.  Not reviewed, and would not recommend.  Tel (021) 887-5844

*   Pane E Vino - this food and wine bar is hidden to those who do not come to Bosman’s Crossing.  Owned by Elena Dalla Cia, husband George and father-in-law Giorgio do wine and grappa tastings in the restaurant too.  Good Italian fare. Not reviewed yet.  Tel (021) 883-8312 

*   Cafe Dijon - French-style bistro on Plein Street.  One experience not satisfactory due to owner not being there.  Rated by JP Rossouw of Rossouw’s Restaurants.  Tel (021) 886-7023

*   Bodega @Dornier - I have not been to this restaurant on the Dornier wine estate, and have not read any reviews yet.  Tel (021) 880-0557

*   Cuvee Restaurant, Simonsig - not tried.  Not read any exciting reviews yet.  Tel (021) 888-4932

*   De Oude Bank Bakkerij, Church Street - newly opened, opposite Vida e Caffe, this artisan bakery and cafe allows one to order from a list of cold meats, cheese and preserves what one wants to eat with the breads they sell.  No review yet.  Tel (021) 883- 2188  

*   Tokara - Etienne Bonthuys has left Tokara, and Richard Carstens is said to be stepping in his shoes, when his contract with Chez d’Or in Franschhoek finishes in September. Tokara denied that Carstens is taking over the restaurant lease.   It has now (30/7) been confirmed that Jardine’s Wilhelm Kuehn is taking over Tokara, and that Richard Carstens will be the Executive Chef, opening in October.

*   Stellenbosch Slow Food Market, Oude Libertas - previously the Bosman’s Crossing Market, it moved to Oude Libertas late last year.    Good quality and often organic foods, not quite as top level and exciting as in its previous location, only open on Saturdays.

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com

In three years I had never made it to Myoga, a restaurant in the Vineyard Hotel, but operated independently by Mike Bassett, who also owns Ginja, which had previously featured on the Eat Out Top 10 Restaurant list.  Reports I had heard about the “bizarre” food served at the time that Richard Carsten was working at Myoga did not inspire a visit.  An invitation from new Marketing Manager Marc Coppin to try out the Winter Special was an incentive to visit this restaurant, which offers the most exceptional value in its 6-course winter special at R 150 (an 8-course degustation menu is also available, and costs R 350).   Bassett is a lover of ginger, as his two restaurant names attest, but there is little ginger evident in the dishes on the Winter Special - only two of the menu items contain ginger (gnocchi with steamed shrimp, and in the roast pork belly dish).

The buildings surrounding Myoga lend a modern air to that part of the hotel, and therefore it is a surprise when one sees the old-fashioned look of the Myoga restaurant space.  Marc explained that it once was the Ball Room of Lady Anne Barnard’s residence, and the round kitchen design is exactly in this space, intended to display the “theatre of the kitchen”, Marc explains. If pots fall and bang, as they did that evening, then it is part of this theatre.  But I am getting ahead of myself.  As one steps in through the door, one looks straight ahead into a collection of colourful water-wings, and one sees a lady’s costume and shorts.  It is meant to be a wacky “decor” touch, in that the costume and bathing shorts are meant to denote the Gents and Ladies loos - too wacky, in my opinion, for a serious player in the restaurant industry.  Whilst we are on the topic - when one is in the loo, one is entertained by a live feed coming from the kitchen, on a flatscreen TV at the back of each bathroom door.   A pity therefore that one of the screens did not work that night, nor the latch on one of the doors.  In the entrance area a massive Aga stove, more suitable for a museum, displays the restaurant’s awards, alongside two brass washing basins on top of the stove (only a man can see these as being decorative assets to the restaurant)!

The decor of the restaurant space is a surprise, and quite frankly, leaves a lot to be desired.  As I wrote about Jardine, the decor needs a serious “woman’s touch”.   It has different design elements thrown at the interior, and there is little consistency.  Marc told me that a revered decor fundi advised Bassett on the decor, and that this is a touchy subject.  On entering the main restaurant space, one sees the bar on the right, with a multitude of thin steel strands.   To the left is a seating area at which no one sits, like a lounge, the black lacquer edging of the white leather couches badly scratched and a brownish couch being very much out of place in terms of colour and design.  My advice to Marc was to remove the seating area, and add restaurant tables.  The woodwork on all chairs in the restaurant has an orange-ish stain, with two different black and white fabrics used.  The tables are black with a silver edging.  Massive orange “thrones” are dotted around the restaurant, adding colour, but dating the restaurant.   An Eastern lighting touch around the columns seems to relate back to a previous restaurant tenant.  In general, the lighting is a busy and clashing mixture of lamps, chandeliers and downlighters.

All traces of Carstens have been removed from the menu, the feedback having been that he was too wacky with his deconstruction approach to food.  The menu has been simplified, and is updated every six months, says Marc.  Myoga offers “global fusion cuisine”, and the most favourite menu items stay, Myoga regulars enjoying this and others welcome the opportunity to try something new.   The mantra of the restaurant is “Relax Eat Revive”, says the menu.   The winter specials menu is a generous six-course one, each course offering three choices, and five of these are paired to a wine selected by the sommelier, at an exceptionally reasonable R 150 for the food and an extra R 135 for the wine pairing.  The dishes on the specials menu are different to those on the standard menu.  The sommelier/”mixologist” Carl is the nicest I have had the pleasure to deal with (lofty sommeliers are not my favourite).  Having worked at Myoga from the beginning, he is knowledgeable in being able to answer all my questions, and even about sister restaurant Ginja.  He does not flinch when I tell him that I would prefer reds with all my courses, and he found suitable ones for me. For a start, we were offered a cocktail, not something I indulge in, a strawberry sparkling wine martini mix, which had quite a bite to it, so I quickly put it aside.   Beaumont is the house wine. 

Rob Earleigh is the chef, working with Bassett at Myoga.  I started with an amuse bouche of coriander spuma with sweet chilli (not too hot at all), served in a shot glass, with a toasted crispy ’salt and pepper prawn’, one of the Myoga signature dishes, which Carl serves with an Oak Valley Sauvignon Blanc 2008.  Iced oyster and roasted garlic flaky pastry tart were two ‘mouth tickler’ alternatives.  This was followed by a garden pea soup, pancetta and truffle cappuccino, with a refreshing taste of mint, with salted crackling, served with a Hermanuspietersfontein nr. 5 Sauvignon Blanc 2009.  We were served tasty ciabatta and wholewheat bread with this.  Other soup alternatives were a Cape seafood bouillabaisse, and slow cooked leek and potato soup.  A lamb and lemon canneloni (almost pancake-like), with a feta cream centre, and tandoori spice, was an unusual combination, and the least successful of the items on the menu in my opinion, being too bland relative to the other exciting pasta dishes (Semolina potato gnocchi, and baked ricotta and spinach dumplings) my companions had.  The pasta dish was served with Raka Sangiovese 2008.  We had a lime sorbet as a ‘refresher’, but even for this course one has the choice of apple and passion fruit sorbet too. 

The kingklip looked attractive with a green herb and mustard crust, and was served with Mediterranean steamed poatato, charred leeks, asparagus and sauce nantaise.  However, it had an overpowering taste of Dijon mustard, which is a shame, as kingklip is a lovely tasting fish and does not need mustard to spice it up.  Hermanuspietersfontein’s Die Bartho 2009 was paired with the fish.   The roasted pork belly, an alternative main course dish, was outstanding, served with sweet potato and cream spinach. Beef fillet was a third alternative.  I ended off with a hot apple and pear brulee tart, which I had served with fresh cream instead of creme fraiche, and Carl served Delheim Edelspatz 2009 with it.  The milk chocolate pot de creme was an alternative dessert, being a cooked chocolate pudding with a wonderful caramel foam, served in a coffee cup. Another alternative dessert was wobbly vanilla panna cotta with pineapple soup.

The service we received from manager Mike, who had to jump in at the last minute as the restaurant was so busy, was impeccable. I particularly liked him explaining the ingredient of each dish, as the menus had been removed after we had ordered.  Also, he laid the cutlery on the left and right of each diner, rather than stretching across, which I experience in restaurants with great regularity.  Marc is the new Marketing Manager of the restaurant, having been a waiter at the restaurant prior to this.  He is excited about the challenge that lies ahead, and he received a mini-lecture from me about the value of social media marketing.

We loved being spoilt by the Myoga team, and generally the food and service was of an outstanding quality, at most commendable value-for-money (hence the fully booked restaurant on a weekday night).  We will come back.  I wish I could get my hands on the Myoga decor though!

Myoga, Vineyard Hotel, 60 Colinton Road, Newlands. Tel  (021) 657-4545. www.myoga.co.za. Open Tuesdays - Saturdays for lunch and dinner.  6-course dinner R150.    2-course lunch R125, 3 courses cost R175.

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com

A Tudor-style restaurant building, built in the 1930’s, has become the home of one of Cape Town’s best “finer dining” restaurants, offering excellent value for money.   La Mouette (The Gull) has opened on Regent Road in Sea Point (there is no branding on the outside yet, so one must look for the number 78, near Checkers), and is named in honour of the noisy landmark of this suburb, even though there were no seagulls to be seen nor heard while I was there.  The building was previously the home of Europa and The Carvery.   Coats of paint, chic decor inside, and a bubbling fountain filled with Koi in the entrance courtyard and surrounded by French-style bistro tables and chairs, have given the building a new lease on life. 

But it is the owner trio of General Manager Mari Vermaak, Chef Henry Vigar, and Marketer/Righthand Gerrit Bruwer that has “rejuvenated” the building and its interior, with a refreshing approach to running a restaurant of excellence, based on Henry and Mari’s experience in the restaurant industry in London.    Vigar is a passionate chef whose cooking style is modern French-style cuisine with a Mediterranean influence.  He has worked at a number of Michelin-starred restaurants (The Square, La Noisette and The Greenhouse in London, Rascasse in Leeds, and Hotel des Pyrenees in France) as well as at The Quayside in Sydney.  He was the Head Chef at Kensington Place, where Eric Bulpitt, chef at Jardine on Bree Street, worked for him for a while.

Mari is a bubbly yet serious restaurateur, who has a firm hand on the operation of the restaurant.   She has done all the staff training, and impressed me with her description of how they employed the best of more than 400 applicants for the waitron and kitchen positions, including making applicants write food and wine knowledge tests.   All the staff have sampled all the dishes on the menu, and whenever a new dish is introduced, Chef Henry explains it to the waiters.  Wine estates like Villiera and L’avenir have come to the restaurant, to train the staff about their wines.   The service from my waiter Peter was perfect, a reflection of Mari’s thorough training. 

Mari grew up in George, and was a graphic designer before moving to London, where she was a Restaurant Manager at Gilmours on Park Walk, at Kensington Place, and at Launceston Place.   It was at Kensington Place that Chef Henry showed her his interest by sending specially made chocolate macaroons to her desk. The rest is history, as they say in the classics!  Mari’s London background shows, in her neat black shirt, skirt and stockings, the ultimate classic front-of-house dress.  Mari is a warm, friendly, down-to-earth and generous hostess, giving up three hours of her time, sitting and chatting to me about their background, and receiving a quick overview about the importance of social media marketing from me.   Whilst they have just started a blog, they agreed that it is time to embrace Twitter, especially given their gull theme, and did so immediately!   Gerrit and Mari both studied graphic design at the University of Potchefstroom, and Gerrit has designed a beautiful corporate identity for the stationery, menu and winelist, with flying seagulls and flowers.  Mari and Henry are partners, and both Leos!

Mari felt it important to not alienate locals, and hence all menu items were named in English instead of their French equivalent.   The menu has a small selection of dishes, making it relatively easy to choose.   The lunch and dinner menus are almost identical in terms of dishes offered, but the prices differ somewhat.  For lunch, for example, one can order extra sides, at R 25 each, whilst they do not appear on the dinner menu.  For lunch all Starters and Desserts cost R 35, and Mains cost R 80, a total of R 150 for a 3-course lunch, whilst the dinner cost is R 210 for 3-courses, or R 50 for the Starters and Desserts, and R 110 for all Mains. The dinner menu offers one or two more options for each course.

I had the Chicken liver parfait, chicken reillette, pear chutney and toasted brioche as a starter, a lovely combination, the pear chutney being a surprise but well-matched.   I overheard a neighbouring table proclaim that the French onion soup was the best they had ever eaten.  Other lunch starters are a tomato salad served with tapenade and smoked mozarella; mushrooms on toast served with walnut salad and roasted fig; and prawn and ginger ravioli.   I ordered the sweetcorn risotto served with the cutest tempura pea shoots, almost a work of art, and decorated with lime and coriander gremoulata.   Alternatives are “house-made” linguini (by an Italian in the kitchen), hake, chicken, confit duck, and minute steak.  The dessert options are really interesting, and gives one a feel for Chef Henry’s creativity (he still seems somewhat more classic, but with a twist, on the starters and mains), and I will come back for these:  peanut butter parfait and chocolate ganache; a “gin and tonic” with a difference; and passion fruit curd, doughnuts, Greek yoghurt and honey foam.   The cappuccino was excellent, the coffee being supplied by Deluxe, a small specialist coffee roastery in Cape Town.

An alternative to the menu is a choice of tapas style dishes to share, at R 35 each: marinated vegetables and olives; truffle and cheese croquettes; tempura style vegetables and roasted pepper dip; sweet onion tart, olive, thyme and marinated anchovy; and crispy calamari, smoked paprika and saffron aioli.

The winelist is neatly presented, and offers an impressive list of 15 wines-by-the glass, and about 75 wines.  One senses that many of the wines stocked are because of a special relationship that developed between the wine estate and Henry and Mari when they were compiling their winelist, and Avondale, Villiera, Springfield and L’avenir feature strongly on the list, as does Tokara Zondernaam.   Champagnes are stocked (Moet & Chandon, Billecart Salmon Rose, Champagne Barons de Rothschild and Bollinger Special Cuvee), while the very recently launched La Motte Methode Cap Classique (R500), as well as Villiera, Pierre Jourdan and L’avenir sparkling wines are also stocked.   A number of Shiraz options are available, ranging from R 150 for Villiera Shiraz, to R 280 for the Thelema.   No vintages are offered on the winelist, one of few points of criticism.

Mari refused to allow me to pay for the two course lunch, glass of bubbly and two cappuccinos I enjoyed with her.   I therefore returned for a paid-for dinner with a friend three days later, and we were impressed with the Butternut squash soup served with toasted pine nuts and blue cheese, and the sweetcorn risotto and the pan-fried Duck breast as main courses.  We were spoilt with a taste of the Bouillabaisse, with a plump prawn, tiny mussel, tender tube of calamari and crayfish.  For dessert we had the signature “Gin and Tonic”, consisting of tonic jelly, gin syrup, and lime ice cream, the most unusual dessert I have ever experienced, refreshing and revitalising. 

La Mouette is planning themed evenings, and will open a chic wine bar upstairs in December.   One can sense the energy and innovation in what is still a very early start for the restaurant, my visit having been a week after opening.   La Mouette is a restaurant to watch, and will soon be flying high on the Cape Town restaurant scene.  

POSTSCRIPT: I was privileged to have been invited to the Chef’s Table at La Mouette on 20 May, in the company of Clare Mack of Spill Blog, JamieWho of JamieWho Blog, Kim Maxwell, Rey Franco, and Sam from L’Avenir.   The amuse bouche was a butternut soup served with a to-die-for cheese and truffle croquet, followed by a prawn and ginger ravioli, mushrooms on toast served with walnut salad and vanilla roasted fig, a highly praised Bouillabaisse, Rib of Beef, the famous “gin and tonic” dessert of Chef Henry, passion fruit curd served with mini-doughnuts, and the “crunchie” dessert, served as a chocolate fondant, honeycomb espuma and ice cream. Every course was perfectly paired with a L’Avenir wine.  Such a good time was had that the last guests left long after midnight.    The La Mouette branding has now been erected at the entrance to the restaurant, and should make it easier to find the restaurant.

POSTSCRIPT 4 JULY: I have returned to La Mouette a number of times, and always had attentive service from Mari.   My last visit was a disappointing one, probably due to Mari not being on duty that evening.   The manager on duty was not on the floor except for showing us our table and apologising about the winelist error.  A winelist “typing error” for an incorrect Villiera wine-by-the-glass vintage, which had been identified ten days prior as an error, was still on the winelist.   The waiter stretched in front of us to put down the cutlery.  The wrong amount was taken off my credit card for payment.  There was no one to greet us when we left the restaurant.  I wrote to Mari after the dinner, and received a very defensive “Dear customer” letter.

La Mouette, 78 Regent Road, Sea Point.  tel 021 433-0856. www.lamouette.co.za (the website is one of the best I have ever seen for a restaurant, informative, with menu and winelist, and link to the blog).    Twitter @teamlamouette.    Open Mondays - Saturdays for lunch and dinner, and on Sundays for lunch.

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com

Cape Town’s restaurants are feeling the hospitality winter blues, with a large number of restaurants announcing their restaurant specials.  The winter has claimed its casualties too, and there could be more in what has been a poor winter for many businesses.

La Mouette has opened at 78 Regent Road in Sea Point.   Brio is a new jazz restaurant, in half of the ex-Riboville in town (on the Adderley Street side), while Liquorice and Lime has taken over the other half of Riboville (on the St George’s Mall side).  Van Hunks has opened at 1 Union Street, off Kloof Street in Gardens.  Cafe Nood has opened in Wilderness Road, Claremont. shu has opened next to Doppio Zero on Main Road, Green Point.  Ryan’s Kitchen has opened at Rusthof guest house in Franschhoek - the chef Ryan Smith is ex-Mont Rochelle.  On Broadway has moved to the New Space Theatre building at 44 Long Street, with a new restaurant where Anytime was.  Buena Vista Social Club has moved to the top end of Portswood Road in the Waterfront.  Madame Zingara has re-opened at Century City, after a two-year absence.   The House of Meat has opened in the Pepper Club Hotel, corner Long and Bloem Streets, offering a full braai for R 295, from 3 pm every day.   Amazink, ex-Roots, in Khayamandi in Stellenbosch, has opened, with Bertus Basson from Overture an advisor. Spiros has opened in Hout Bay.  Mason’s Cafe & Grill has opened in the ex-Cafe Gainsbourg.  La Cantina has opened in the Alliance Francaise. The De Leuwen Jagt restaurant on the Seidelberg wine estate outside Paarl has opened The Fabulous Bakery.   Gesellig has opened on the corner of Church and Regent Roads in Sea Point, serving breakfast, lunch and dinner.   Chez d’Or has opened in Franschhoek, with Richard Carstens as consultant Chef, scheduled to stay until September, but he left on 28/7.  It has been confirmed that Carstens will take over the running of Tokara in October, given that Etienne Bonthuys is set to open a new restaurant on Dorp Street in Stellenbosch.  Gesellig is a cosy and friendly new eatery in Sea Point.   The Restaurant at One&Only Cape Town has taken over from maze.  Indochine  has opened at the Delaire Graff wine estate in Stellenbosch.  The Long Table Restaurant and Cafe has opened at Haskell Vineyards in Stellenbosch.  The Wild Peacock Food Emporium has opened in Stellenbosch.  Knife Restaurant has opened in the Crystal Towers Hotel & Spa, a sister restaurant to Fork.  De Oude Bank Bakkerij has opened in Stellenbosch.  Cafe Le Chocolatier has taken over from Cafe Vendome in Place Vendome in Franschhoek. Leaf Restaurant and Bar has opened where Portofino/The Showroom were located.  Epicerie Fine is the new name of the L’Ermitage Deli in Franschhoek, and has a new owner.   Sommelier Restaurant at the Sante Hotel and Wellness Centre has re-opened.  Illyria coffee shop has opened in the Eikestad Mall in Stellenbosch. Babylonstoren is to open a restaurant in October, next door to Backsberg.  The Fish Shack has opened at The Paddocks in Milnerton.  Reubens at One&Only Cape Town opens on 1 October.   Luigi’s from Hout Bay is said to be opening where Vista Mare was in The Promenade in Camps Bay.   Satay Bar has taken over from Zucca in Kloof Street.

Portofino, which opened where The Showroom was, has closed its doors. The first review of Portofino appeared on this blog.   Cafe Gainsbourg on Kloof Street, Anytime on Long Street, Josephine’s Patisserie, Ginja, maze at the One&Only Cape Town, La Table de France in Sea Point, Panarotti’s and Shimmi’s Bar in Hermanus, Miguel’s in Plettenberg Bay, and Bouillabaisse and La Brasserie in Franschhoek have also closed down.   Camil Haas, the co-owner of Camil’s in the Cape Royale Luxury Hotel, has left the restaurant, but is doing food and wine pairing evenings in Franschhoek.  Yum in Vredehoek has closed down.   In Camps Bay the Cape Town Fish Market and Terra Mare have closed down.  Luke Dale-Roberts is no longer the Executive Chef at La Colombe, but will consult to the restaurant.   Tank in the old Cape Quarter is to get a new name.   Cafe des Arts has taken over from Topsi’s in Franschhoek.  Satay Bar has taken over from Zucca in Kloof Street.

Some restaurants are closing to have a winter break after the World Cup. The Mount Nelson’s Cape Colony re-opens with a new interior and new menu on 1 November.  Vaudeville is closing between August and October.  Marianna’s in Stanford is re-opening on 14 October. The Salmon Bar in Franschhoek re-opens on 1 November, undergoing renovations in a new location (parts of ex-Bouillabaisse and Pam Golding venue). Massimo’s Pizza Club in Hout Bay has gone into winter hibernation, and is likely to reopen in November, in a new yet-to-be-announced venue in Hout Bay.  Bistro 1682 re-opens from its break on 5 September.  Rust en Vrede is closed from 3 - 28 September.  The Sandbar in Camps Bay is closed until 16 September.

The following restaurant specials have been announced (NOTE: This Specials list is updated continuously).  We have seen our list used without acknowledgement on other bloggers’ blogs - please acknowledge Whale Cottage Portfolio Blog as your source:

CAPE TOWN

*   The Cru Cafe in the Cape Quarter: breakfast for 2 for R 85, 2 pasta dishes + 2 glasses of wine for R 119, all days of week, lunch and dinner, until 30 September

*   Wang Thai: half-price sushi and cocktails, Mondays - Thursdays 12h00 - 18h00, at V&A Waterfront, Constantia, Somerset West, and Lagoon Beach branches 

*   Five Flies:  Pay for one main course and get the other free, on Mondays, Wednesdays and Fridays, until September.  

*   Andiamo in the old Cape Quarter: R 49 breakfast special (juice, cooked breakfast, cappuccino), until 11h30 daily; 2 pizzas or 2 pastas with 2 glasses of wine R 125; Basil, chilli chicken/salmon salad with bottle of water or colddrink R 59, until 31 October. Tel (021) 421-3687

*   Pure at Hout Bay Manor: 3 course dinner for R 220, and R 280 with a glass of wine added

*   Catharina’s at Steenberg Hotel in Tokai: 2 course lunch at R 135, 3 course lunch R175/3 course dinner R195, May - September

*   Vanilla in the Cape Quarter: 50% off the second person’s main course, and 1/2 price sushi 12 - 6 pm

*   Tuscany Beach in Camps Bay - 50 % off second person’s main course, and 1/2 price sushi 12 - 6 pm, until August

*   Pepenero in Mouille Point : sirloin and chips R 79, seafood platter R 129, prawn platter R 99, oysters R 9 each, half-price sushi

*  Sinn’s Restaurant at Wembley Square:  lunch (6 options) at R 50, including a glass of fruit juice.  Dinner (5 options) at R 95, including a glass of wine.

*   La Colombe : 3-course lunch at R 280 and 5-course dinner at R 380, with a carafe of wine, Mondays - Saturdays, May - September.

*   Hussar Grill, in Camps Bay and Green Point: 1 kg ribs or kingklip plus chocolate mousse for R 99.

*   Pepper Club on the Beach in Camps Bay: “Nip and Tuck promotion” - Prawn platter R98; Potjies R79,95; Sirloin and Prawn combo R89,50; Seafood platter R139,95; half-price sushi - until end September

*   Kuzina in the new Cape Quarter:  Meze platter for two plus bottle of wine R 189, Mondays - Fridays 12h00 - 18h00 and Sunday evenings from 18h00. Tel (021) 418-8000

*   Saul’s Sushi@Vegas, 118 Main Road, Sea Point: “Eat as much as you like” sushi R 120 Mondays and Tuesdays, “two for the price of one” sushi Fridays and Saturdays

*   Cape Town Fish Market: Salmon special, 1 course R 54,95, 2 courses R 69,95, 3 courses R 89,95.  V&A Waterfront Cape Town, Parkview Pretoria. Eastgate Johannesburg, Hemingways East London.

*   Cassis in Garden Centre: Lunch Box special - coffee/juice/colddrink + savoury tart (quiche/tomato tart/sandwich) + sweet tart = R 40, Mondays to Sundays

*   Theo’s on Beach Road, Mouille Point: oysters R 6 each, 1 kg prawns R 99, line fish R79, for lunch and dinner.  300 gram sirloin steak, spatchcock chicken peri peri and 500 gram spare ribs all R 79 for lunch only. Tel (021) 439-3494.

*   Salushi Intaba, 25 Protea Road, Claremont: 50 % off sushi on Mondays, Tuesdays and Sundays, from 12h00 - 17h00 (until end May), and other days of the week.  Springroll + noodle dish R 70 on Wednesdays.

*   Sevruga in the V&A Waterfront: Sole special, between R89 - R180, half price sushi 12h00 - 18h00 Mondays - Saturdays

*   1800 in the Cape Royale Luxury Hotel, Main Road, Green Point: Sparkling wine + 200 gram “Beef Wellington” + parking for R 99 (be warned - this is not a classic Beef Wellington - just a small fillet with a few chopped mushrooms and wrapped in pastry, no pate de foie gras).  Until August.

*   Myoga at Vineyard Hotel, Newlands: lunch: 2-courses R 95, 3-courses R 125, or salad or soup with bread at R 55, Mondays - Saturdays

*   Myoga at Vineyard Hotel, Newlands: 6 course dinner for R 150, Mondays - Saturdays  

*   Tank in old Cape Quarter: 2 courses R R140, 3 courses for R 165, both with a glass of wine, until end September.  Tel (021) 419-0007  

*   Beluga, The Foundry, Green Point: Prawn & Kingklip R 99, 24 sushi pieces for R 89.  Tel (021) 418-2948.

*   Butler’s Pizza, Newlands, Rondebosch, Wynberg, City Bowl, N1City, Bellville, Tableview: 3 pizzas for the price of 2; 2 medium pizzas + 4 toppings each at R 89.95; 2 large pizzas + 3 toppings each at R 109.95, Sundays - Thursdays.

*   The Kove, Victoria Road, Camps Bay: 2-course meal with glass of wine R120; Fish and chips R 79, 400g ribs R75, Oysters R 9,  Seafood Platter R129, Rump 250gm R 79, Rump 500gm R 109, 1kg of prawns R 99, Lamb chops R99.  Tel (021) 438-0004

*   St Elmo’s: 2 large regular pizzas cost R 105.  2 Dipping Strip pizzas and 3 dunking sauces R 99,90.  On Tuesdays 2 large pizzas out of a choice of five cost R79,90.  At lunch buy one pizza with Coke for R 29,90 Monday - Friday, until 16h00.  Belgravia, Brackenfell, Claremont, Durbanville, Fishhoek, Gardens, Hout Bay, Kuilsriver, N1 Value, Paarl, Parow, Plumstead, Rondebosch, Somerset West, Stellenbosch, Strand, Tableview, Three Anchor Bay, Tokai, Tygervalley, Woodstock and Worcester.

*  Cafe Sofia in Camps Bay, Green Point, etc: All pasta dishes R 49, 250 ml soup + ciabatta toast R 19. 

*   221 Waterfront: two drinks for price of one, Mondays - Fridays, 16h30 - 18h30, two dishes on “Lite” and Sushi sections of menu for the price of one

*   River Cafe, Constantia:   four courses lunch + a carafe of wine R 195, 4 courses dinner + wine R 225.  On Mondays to Thursday 1 child eats free, Mondays - Saturdays, May - September

*   Diva Pizza, 81 Buitenkant Street: 2 pizzas + 2 toppings each take-away special price R 75

*   Pastis in High Constantia Centre, Constantia: free glass of wine with meal.

*   Trattoria Luigi in Hout Bay: margherita pizza plus Savanna for R 45 on Wednesdays.   Mondays - Fridays pizza and pasta half price, until 31 August

 *   Constantia Uitsig: 3 courses and wine R 260 for lunch, and R 290 for dinner, until end September*  

*   Jakes in the Village/on Summerley, in Steenberg and Kenilworth, respectively:   25 % off all dishes, 5 - 7 pm only, Mondays - Saturdays, until end September

*   Buitenverwachting in Constantia:  2 courses R 149, 3 courses R 169, 4 courses R 199, until 31 August

*   Duchess of Wisbeach, corner Main and Wisbeach Roads, Sea Point - free bottle of wine for a table of four

*   Salt, Ambassador Hotel, Bantry Bay : 2 courses R 140, 3 courses R 170, Mondays - Sundays, lunch and dinner

*  Le Restau Paradiso, Kloof Street: Marie’s Menu 3 courses R 110; Capetonian Menu 3 courses R 130; French Classics Menu 3 courses R 150, until December.

*   A Tavola in Claremont: 50 % off all pasta dishes on Mondays, prices reduced by R 4 - R14 per dish on menu (except for desserts) 

*   The Lookout Deck, Hout Bay: 1 kg tiger prawns R 125 (lunch and dinner), 6 oysters R 36 (5 - 7 pm only)

*   La Mouette, Regent Road, Sea Point: 6 courses for R 175.  Express Lunch - 2 courses (with 2 choices each) at R 99.   Monday - Saturday dinner, Tuesday - Sunday lunch, September

*   Blonde restaurant, Hatfield Street: “two …blondes are better than one” promotion of 33% off the bill, until September

*   Lagoon Beach, Milnerton - 2 course meal from R 75, “all-you-can-eat” Sunday buffet R 99

*   Jardine, Bree Street: 3-course dinner at R 150, Tuesdays - Saturdays

*   The Round House in Camps Bay : 7 course menu for R 245, until 30 September

*   Berthas in Simonstown: 1 kg mussels, 1 kg Queen prawns or 1 kg mini seafood platter cost R 99 each

*   Ricks Cafe Americain, lunch special for R 39, Mondays - Saturdays, until 31 October

*   The Square Restaurant, Vineyard Hotel, Newlands: 5-course dinner costs R 165.  2-course lunch R116, 3-course lunch R145.  Tel (021) 657-4500

*   Adega Sea Point, corner Main and Glengariff Roads:1 kg Tiger Medium prawns, R99. 300g Mozambican Pepper Fillet R79.   Oysters R4,90.  21-piece Sushi Platter R 99.  Lunch and dinner, until 31 August. 

*   Pepperclub Luxury Hotel & Spa: 6 oysters and a glass of bubbly R60, Fridays from 16h00, with jazz

*   Aubergine:  2-course lunch R184,  3-course lunch R235, Wednesdays - Fridays

*   Balducci’s: All pizzas (except Flaming Prawns) R49, 26-piece Platinum Sushi Plate for R99, Burgers from R55.  Monday - Sunday, 12h00 - 18h00, until September.

*   Ferrymans, V&A Waterfront: 3-course pairing meal, with wines matching starter and main course, at R200, until September.

*   Bukhara : 2 course lunch or dinner plus glass of wine R125, Monday - Saturday, Sunday lunch

*   Haiku:  2 course lunch or dinner plus glass of wine R125, Monday - Saturday, Sunday lunch

*   Cafe Caprice, Victoria Road, Camps Bay: two burgers for the price of one, Mondays - Thursdays, 12h30 - 22h00

*   Saul’s Taverna: for every meal ordered from main menu, the second person get’s a free main course from chef’s special menu

*   Caviar Deli in the V&A Waterfront is offering 2 ready-made meals for R40 (one costs R25)

*   Societi Bistro: “Tour of France” - 3-course French menu R 150, until October

*   Chapman’s Peak Hotel, Hout Bay: 1kg Tiger Prawns R99; order 2 steaks, and get a bottle of wine and 2 Amarula creme brulees for free.  Tel (021) 790-1036

*   Quay 4: Snoek and chips R59, until October

*   Black Marlin: Snoek on braai R55, half crayfish on braai  R75, Saturdays and Sundays;  3 course meal plus glass of sherry R125, until October

*   Hildebrand: 2 courses R 89, 3 courses R 120; 2 pastas for the price of one with a glass of wine, until September

*   Chenin Restaurant and Bar: Sirloin steak R60, until September. Tel 021 425-2200

*   Leaf Restaurant and Bar : 51 % off sushi from 11h00 - 16h00, and all day on Sunday.

*   Cafe Chic: half-price off all dishes except Tapas, until 31 August.

*   Gesellig, Regent Road, Sea Point: 2 courses plus soup or dessert = R 90 for dinner; lunch costs R40 for dishes usually costing R65 - R77 12h00 - 14h00

*  The Fish Shack Restaurant and Wine Bar, Paddocks, Milnerton: Shack Platter and glass of wine R 90

*   Blowfish in Blouberg: Seafood platter R 179, 20-piece sushi platter R99, 500g rump steak R 95, Lamb shank R95, Fish & chips R59, Prawn curry R69, Seafood Paella R79, until September. Tel 021 556-5464

*   Ocean Basket: Starter, seafood platter, and bottle of Two Oceans wine for 2 for R 235 (only at Hout Bay, Plumstead, Tygervalley and V&A branches), until 31 October.

THE WINELANDS

*   Reubens in Franschhoek : 3 course meal for R 150, or R 220 for a glass of wine per course.  Mondays - Fridays, May until August. Tel (021) 876-3772

*   D’Vine Restaurant at Willowbrook Lodge, Somerset West: 1 course R100, 2 courses R145, 3 courses R170, includes a glass of wine.  Dinners only

*   96 Winery Road between Stellenbosch and Somerset West: 3-course meal plus a glass of wine for R 165, Mondays - Saturdays, lunch and dinner

*   Terroir at Kleine Zalze, Stellenbosch: two-course meal at R 165, and 3-course meal at R 195, until the end of September

*   Allee Bleue, outside Franschhoek: choice of four 250 gram steaks at R 99, including a glass of estate wine, May - September

*   Allee Bleue, outside Franschhoek: 3 course meal plus a glass of wine, at R 130.

*   Mont Rochelle Hotel in Franschhoek: 2006-priced 3-course dinner, each course accompanied with a glass of wine, as well as water, costs R 2006 for a party of six persons (R 334,33 per head).

*   Olivello, Klapmuts, outside Stellenbosch: 2-course meal R 99, 3-course meal R 119.

*   Mon Plaisir @ Chamonix in Franschhoek: 2 courses at R 170

*   Le Bon Vivant in Franschhoek: 2-course meal for R 115, 3 courses for R 150

*   iCi at Le Quartier Francais in Franschhoek: 2 courses cost R 120 and 3 courses R 150, Monday - Friday, until August

*   Grand Provence in Franschhoek: Chef’s Table for 8 or more persons, 4 courses R 200 per person, June - August, lunch and dinner

*   Warwick Winter Bistro, Warwick wine estate, Stellenbosch: Butternut soup R 30, Bobotie R 57, Steak and Mushroom pie R 70, Mushroom Risotto R 75.  Mondays - Sundays.

*   Jordan Restaurant with George Jardine, Jordan wine estate, Stellenbosch: 3 course Menu de Jour lunch R 180, R220 with 2 wines.  2-course a la carte lunch R 200, 3 courses R225.  Wednesday - Saturday lunch, May - August

*   Cuvee, Simonsig wine estate, outside Stellenbosch:   2 course lunch or dinner + glass of wine R 170, 3 courses R 200, August - October

*   Clos Malverne wine estate outside Stellenbosch: autumn special - 2 course meal + quarter bottle of wine R 125, 3 course + half bottle of wine R 155, Tuesday - Saturday lunch and Wednesday and Friday  dinner 

*   Bosman’s, Grand Roche Hotel, Paarl: 3-course lunch and 2 glassses of wine for R 260, Sundays

*   Lanzerac Hotel in Stellenbosch : 2-course lunch R 145, 3 course lunch R 175, includes a glass of red wine.   Chef’s soup of the day with rolls and house wine R 55.    June - September

*   French Connection, Franschhoek: 2 courses R 95 and three courses R 125 

*   Le Petite Ferme, Franschhoek: 2 courses R 100, 3 courses R 150, plus carafe of wine, every Friday evening

*   Fyndraai at Solms-Delta wine estate: 2 course lunch R 135, 3 courses R 155.

*   Ryan’s Kitchen at Rusthof, Franschhoek : 3 course meal and glass of wine at R 195, until August.

*   Boschendal in Franschhoek:  Buffet reduced cost R 145 (R 50 extra cost for dessert and cheeses) 

*   Noble Hill, Klapmuts: Farmer’s Lunch costs R 62, Mondays - Fridays

*   Restaurant Christophe, Stellenbosch: business lunch - 2 courses R130, 3 courses R 150, Tuesday - Friday, served within one hour, all year

*   Rickety Bridge Restaurant in the Vines in Franschhoek: 3 course lunch for R 150, and R25 extra for three Rickety bridge wines, paired per course. Monday - Sunday, until end September

*   Allora in Franschhoek: 3 course winter menu at R89.  Main course lunch plus live music plus ”drink” for R100 Saturday lunches.  Tel (021) 876-4375.

*   Epicerie Fine Deli/Coffee Shop, L’Ermitage, Franschhoek - bowl of pasta plus salad plus homemade bread plus glass of wine = R 45.  Tel (021) 876-9200

OTHER AREAS

*   Season in Hermanus: 2 course meal R 75, bredie of the day R 48, Sunday roast R 65, 3-course Sunday lunch R 110. Tel (028) 316-2854

*   Mediterrea in Hermanus: 2-course R 105 and 3 course meal R 135, Monday - Thursday dinners and Sunday lunches, April - August

*   Nguni in Plettenberg Bay:  main course R 50, different every week, Wednesdays.

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com

Copyright: Whale Cottage Portfolio

Eighteen leading restaurants from Cape Town, Franschhoek and Stellenbosch will be on show at the “Taste of Cape Town” next week, which takes place from Wednesday 24 - Sunday 28 March at the Rhodes High School in Mowbray.

Leading restaurants which will be offering up to 3 interesting mini-dishes will be Bistro 1682, Cape Colony at the Mount Nelson Hotel, Ginja, Myoga, Grande Provence, Jardine, Le Quartier Francais, Bread & Wine, Overture, The Greenhouse and Reubens.   Interestingly the One&Only Cape Town restaurants Nobu and Maze will also be presenting a taste of their dishes.   Odd is that restaurants that cannot be compared to the gourmet level of those mentioned already are also part of the ‘Taste of Cape Town’: Wang Thai, Societi Bistro, Gold, Signal at Cape Grace, and Il Leone Mastrantonio.

“Taste of Cape Town” is a franchised event, that will also be held in Johannesburg, London, Birmingham, Edinburgh, Auckland, Sydney, Milan, Amsterdam, Melbourne, Dublin, and Dubai in 2010.

Dishes to be tasted are paid for in crowns, and each restaurant can name its price ranging between 4 - 8 crowns (or R 20 - R 40).   Tickets can be bought at Computicket, either for R 80 for just the entrance, or at R 170 for entrance and crowns to the value of R 100.

Taste of Cape Town, 24 - 27 March from 18h30 - 22h30, as well as 13h00 - 17h00 on 27 March, and 12h00 - 17h00 on 28 March. www.tasteofcapetown.com

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com

A recent blog post by chef, Eat Out Top 10 restaurant judge and owner of Wild Woods restaurant, Pete Goffe-Wood, is the inspiration for evaluating how ready Cape Town’s restaurants are for the World Cup, a mere three months away today, and for becoming world class.

Goffe-Wood wrote that the local restaurant industry is “teetering on the brink of greatness”, and encouraged his colleagues to “make the leap” to offer the “foreign market waiting to be fed, educated and entertained and we must make sure that we give them what they came for”.    Goffe-Wood identified complaints about high food and wine prices, poor service, and inconsistent food quality as being reflective of problems facing the restaurant industry.

He explained how wine-markups of 200 %, whilst creating outrage, are the norm, and that restaurants have to follow wine producers when they increase their prices every year.   Goffe-Wood is critical about the lack of restaurant reviews in “print media”.  He believes that the industry needs “positive input from informed and educated sources”.   Service , he says “is not to be subservient”, and he seeks a “more professional attitude towards the service we provide”.

So what do we as customers say to restaurants in response to Goffe-Wood’s self-analysis, and to guide them to greatness:

1.  First, well done Pete, for acknowledging that not all is perfect, and for wanting to lift the standard for the restaurant industry in Cape Town.

2.  We expect consistency in a restaurant’s food quality, service, and value-for-money, plus an attractive and interesting decor, and an undefined feel-good factor of “I like it here - this is a restaurant for a person like me - I will be back”.

3.  Please answer your phones when we call to make a booking, rather than letting us speak to an answering machine, which may or may not return our call.  Have friendly staff that understand the language we speak, and that can spell a basic name like “Chris”!   Even better, recognise and acknowledge our voice as regulars when we call

4.   Trust us as customers when we have made bookings at your restaurants - confirmation calls are soooo irritating.  Allow a 15 - 30 minute cut-off time, for late arrivers, and then offer the table to the next walk-in.  By all means ban customers if they are habitual late-arrivers, or even worse, non-arrivers!

5.  Retain your staff - we see staff turnover even in the best of establishments, and it is often the staff relationships that maintain the relationship consistency and that influence the service perception we have of your restaurants.  Please do not let your new waiter train on me!   Start an industry initiative, to not appoint the waiter/kitchen person running off (often without notice) from one restaurant to another.

6.  Train your staff - start with the wines.  When the waiter does not understand the word “vintage”, I shudder, and wonder why you did not start at the beginning with your training, or why your winelist cannot list this important detail.

7.  Why do we as patrons have to pay the salaries of your staff via tips?  It is the only industry where the onus lies on the client to make such a payment.  Almost two years ago the Department of Labour promulgated the Sectoral Determination for the Hospitality Industry, and it demands that staff be appointed on a full-time basis, with a monthly salary.  I know of few restaurants where this legal requirement is being applied. 

8.  Charge fair prices.  It’s tough for everyone at the moment.  Price increases of up to 50% (Reubens) and exorbitant World Cup prices (Beluga and Sevruga) alienate customers and make you look greedy.  The days of hoping that tourists alone will fill your coffers because of their foreign currency are over. 

9.   The marketing of restaurants is very poor.  Blond sexy “poppies” in ads does not crack it for most of us!  Few restaurants have websites, and the fewest restaurants seem to understand search engine optimisation, in making sure that patrons can find more information about their restaurants on the internet.   If one does a Google search, restaurant websites often are ranked lower than reviews written about them by industry websites such as Eat Out, or by bloggers.   This means that prospective clients are not hearing the restaurant marketing message directly.   The fewest restaurants in Cape Town understand the power of Social Media (Pizza Club, Cafe Max, Nook Eatery, Arnold on Kloof and Jardine are the few on Twitter) and Goffe-Wood Twitters and blogs very occasionally only.  I am not aware of any restaurant which has an integrated social media marketing strategy! 

10.   Your customers have become your reviewers, horror of horrors, and they say it as it is.  No more white-washing, no more ‘incestuous’ relationships between reviewers wishing to remain best mates with the chefs.  Bloggers are evaluating restaurants as the man/woman in the street would experience them, and the more honest they are in writing about what they experience, the more their evaluations are valued.   Banning them from your restaurants, as Le Quartier Francais, Carne and Beluga have done, if they have given you a critical review or feedback, is not productive, and it means that the restaurants will not improve if they cannot accept feedback.

11.  Treat us with honesty - do not con us with a marketing claim on your website, that is not true - as does Carne, which claims that all its meat is organic and comes from the Karoo, which has proven to be not true.  The dishonest claim remains on the website!

Restaurant patrons will forgive a restaurant many sins if they feel comfortable and “at home”; if they feel respected, even if the feedback provided is not always positive, provided in the interest of making it better;  if they are kept up to date with information from the restaurant; and if restaurants learn to say thank you for regular patronage, for a review, or for business sent to them by a regular client.  Not too much to ask, is it?!

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com

The 2010 Eat Out magazine lists five pages of “10 of the best….” restaurants, many of these not being on the top 10 restaurant list.

The best restaurant sommelier list includes The Atlantic Grill, Azure, Catharina’s, Delaire Graff (interesting that the restaurant is included, only being 6 months old), Hartford House, Jardine, Ritrovo, Roots, Rust en Vrede and Signal.

The 10 best cheese platters are to be found, amongst others, at Caveau, Cotage Fromage, Hartford House, Mosaic, The Saxony and Zacharay’s.

The 10 best bathroom list includes Catharina’s, Grand Provence, maze, and Roots.  Missing from this list, it is believed, is the bathrooms of Delaire Graff, the cleanest and best smelling cloakrooms ever experienced.

Best value for money restaurants include Bellini’s, Sinn’s, Societi Bistro, and Pronto.

Some of the best bread boards are to be found at Cape Atlantic at the Table Bay Hotel, The Food Barn, Ile de Pain, Jardine, Manna, maze, Reuben’s, and The Saxon.

The top desserts are the Grand Marnier souffle at The Green House, the ginger and pistachio cake at La Petite Ferme, the chocolate mousse at Overture, and the strawberry vacherin at Terroir.

The best service comes from Rust en Vrede, Auberge Michel, Aubergine, Grande Provence, Cape Colony, Fyndraai, Mosaic, and Roots, amongst others.

The best tea and cake are served at the Mount Nelson, Cape Grace, Myatt, The Cellars Hohenhort, The Saxon, The Westcliff, The Twelve Apostles and the Vista Bar.

The restaurants with the best view include Buitenverwachting, Delaire Graff, Dieu Donne, Harbour House, La Vierge, Overture, Salt, and Tokara.

The best coffees are served at Doppio Zero, Miss K, and Ritrovo.   The best winelists and cellars include the following restaurants: Buitenverwachting, The Greenhouse, Linger Longer, maze, Mosaic, Ritrovo, Roots, Sands at The Plettenberg, and Zachary’s.

The “restaurants that buzz” include Caveau, Olympia Cafe’ and Pronto.  

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com

The 2010 edition of Rossouw’s Restaurants, an independent restaurant guide that judges restaurants informally from 1 - 3 stars, has just been launched.   It includes a few surprises in its inclusions, and more importantly exclusions, in its 3-star top restaurant list, coming just 13 days before the announcement of the 2010 Eat Out Top 10 Restaurant Awards.

The biggest shock is the exclusion of Le Quartier Francais’ Tasting Room in the 3-star restaurant category, but is designated as “bubbling under” by the author JP Rossouw.   Other “bubbling under” restaurants include Terroir, a long-standing Eat Out Top 10 restaurant, new restaurant The Roundhouse (on the Eat Out Top 10 shortlist), Belthazar in the V&A Waterfront, The Greenhouse at the Cellars Hohenhort (on the top 20 shortlist for the Eat Out Top 10), and Mosaic (on the Eat Out Top 10 shortlist).

In total 14 restaurants have been awarded 3-stars by Rossouw, of which 8 are in the Cape Town and Winelands areas:   Aubergine, Bizerca, Jardine, Joostenberg Bistro (a surprise!), La Colombe, Overture, Reuben’s, and Rust en Vrede.   (All of these restaurants, with the exception of the Joostenberg Bistro, are on the Eat Out Top 10 shortlist).   The remaining 3-star winners are Ile de Pain and Zachary’s in Knysna (the latter is Eat Out Top 10 shortlisted), Mariana’s in Stanford, Ritrovo in Pretoria and The Butcher Shop & Grill and Thomas Maxwell Bistro in Johannesburg.

Rossouw defines a 3-star restaurant as one that “shines in its price point and offers a truly special food experience…. it’s the all-round feeling of pleasure that’s created by a lovely space, warm hospitality, good service, and crackerjack food.  Track record is also important : three star restaurants should consistently deliver on their promise”.

Rossouw has dropped the controversial 2009 3-star Magica Roma from the 3-star list in his latest guide, for which he received much criticism.   Comments left on Rossouw’s website are critical of his treatment of Le Quartier Francais, given that it is a Top 50 restaurant in the world, but Rossouw was prepared for the question: “The Tasting Room’s move from three stars in 2009 to two stars in 2010 was not a decision easily made, but it was certainly not influenced by what other reviews/guides/Top 50’s say”.  Rossouw adds that he is guided by customer reviews he receives, but the final score is his.   See full details here.

Chris von Ulmenstein, Whale Cottage Portoflio http://www.whalecottage.com

Sixteen of the 20 finalists on the Prudential Eat Out Restaurant Awards list, from which the Top 10 list will be selected at the Awards function on 22 November, are from Cape Town and the Western Cape, proving that the Cape is the Gourmet Centre of the country. 

Eight finalists are from Cape Town alone, four are from Franschhoek and three are from Stellenbosch.

The three Stellenbosch finalists all made the Top 10 list last year - Terroir, Overture and Rust & Vrede.  Franschhoek’s finalists are Reubens (Top Chef and Top Restaurant winner five years ago), The Restaurant at Grande Provence, Bread & Wine, and The Tasting Room at Le Quartier Francais (the only current Top 10 restaurant in Franschhoek).   All the Franschhoek finalists have been previous Top 10 winners.

New entrants to the Top 20 list, having been open for more than a year, are Carne, The Greenhouse at The Cellars Hohenhort, and The Roundhouse, all based in Cape Town.   All other finalists were finalists last year as well.

Finalists of last year that did not make the Top 20 list this year are The Showroom (closed down earlier this year and now houses Portofino), Myoga, The Saxon (chef Rudi Liebenberg has moved to The Mount Nelson Hotel) and Linger Longer.

The full list of Top 20 finalists is as follows:

1. 9th Avenue Bistro, Durban
2. Aubergine, Cape Town
3. Bizerca Bistro, Cape Town
4. Bread and Wine, Franschhoek
5. Carne SA, Cape Town
6. The Foodbarn, Cape Town
7. The Greenhouse at The Cellars-Hohenort, Cape Town
8. Hartford House, Mooi River, KZN
9. Jardine, Cape Town
10. La Colombe, Cape Town
11. Mosaic Restaurant, Pretoria
12. Overture, Stellenbosch
13. The Restaurant at Grande Provence, Franschhoek
14. Reuben’s Restaurant & Bar, Franschhoek
15. Roots, Johannesburg
16. The Roundhouse, Cape Town
17. Rust en Vrede, Stellenbosch
18. Tasting Room at Le Quartier Français, Franschhoek
19. Terroir, Stellenbosch
20. Zachary’s, Knysna

Chris von Ulmenstein, Whale Cottage Portfolio www.whalecottage.com