Whale Cottage Portfolio Blog

Our blog has been running a Restaurant Winter Specials list for the past few months, with more than 100 restaurant offers attempting to attract locals into restaurants in Cape Town and the Winelands towns, in what is traditionally a poor time for the hospitality trade.  The winter special of The Kove in Camps Bay only is good value relative to what the restaurant normally charges for its dishes, and does not compare favourably to many of the restaurant specials offered.

The Kove is part of a quartet of restaurants owned by Paul Kovensky (the surname being the inspiration for the naming of The Kove, no doubt), three of them being almost next door to each other in The Promenade building in Camps Bay (The Kove, Zenzero and Paranga).  Pepenero is located in Mouille Point.   The latter restaurant occupies a large space, and clearly was not able to attract enough custom to fill the space, and since last year has attracted food bargain hunters by offering specials.  The Kove is the only other restaurant in the Kovensky Quartet to be offering winter specials this year.

When we entered the restaurant on Saturday evening, after having left the over-heated and over-priced Zenzero next door, we were offered a table closest to the fireplace, which we declined, not without some attitude from the Manager Bevan (the type that knows better than you do where you would like to sit).   The first thing I noticed was the tattoos on Bevan’s arms (I am sorry, but it is the most off-putting thing, something that I experienced at Leaf Restaurant recently as well).   Waiter Casper presented himself soon thereafter, and gave me one of those looks that declares attitude without saying it.  By “mistake”, waiter Richard also presented his services to our table, and he was genuinely nice and we requested that he be our waiter, and he did a great job in looking after us with what seemed like genuine interest.  

The restaurant has a raised back section, with different chairs compared to the street level section, in which the chairs look like lawn furniture, in smart white and silver frames, with white or green chairbacks (the same grass green as at Leaf Restaurant), with green blankets over the chairs, should one still be cold inside the warm interior.  The lighting is dimmed to very low, making it difficult to read the menu.  We had flashes of white light from the World Cup TV above us, when it changed its picture!   Music was vibey, from an iPod playlist, along the lines of the Gotan Project.   Riedel glasses are on the table, and good quality linen and cutlery is used.  A faux library on both sides of the restaurant is meant to add a homely touch, I assume.  The ceiling of the street level section of the restaurant is adorned with a mock grapevine in autumn colours, and there are plastic marigolds on the table.

The menu for the Winter Specials covers two pages almost hidden at the back of the menu, and one is not told about them spontaneously (as at Five Flies and 1800 Restaurant at the Cape Royale).  One has a number of choices of specials, making it feel like one is really getting a good deal, but the Specials prices are average compared to other Cape Town restaurants.  First, one has the option of a two-course special, consisting only of a starter and a main course, and a glass of wine, at R 120.   The problem starts with the wine.   Why would a reputable restaurant offer an unlabelled unidentified white and red wine as part of the special?  It cheapens the Winter Special immediately.  They must have paid next to nothing for it, if they have to hide the wines’ origins.   Starter choices are mussels, Prawns 3 Ways, calamari, chicken livers and a house salad.   My partner had the prawns, brought to the table with a finger bowl, and the “3 ways” are 2 minute prawns each served with mustard and brandy, garlic and ginger, and orange and cumin.  It was a struggle to get them out of their shells.  The main course choices are fresh line fish, sirloin steak, baby chicken, beef burger and pork ribs.  The portion sizes are not indicated, and a starch is served with these.   (On the a la carte menu, one has to pay extra for starches, sauces and salads).   The steak was served medium rare, as ordered, but was not as tender as my partner would have liked it to be, with a tendon running through it, showing that a cheaper cut of meat had been used.   A good spicy and creamy Pepper Sauce was served with the steak.  No desserts are offered as part of this special.   Two small slices of older white bread were served, which I did not even bother to try.  To do the mathematics on the special: normal price for 1/2 prawn portion R45 + sirloin steak R85 + sauce R 20 + mash R20 = R170 (Special price charged plus glass of unidentified wine R120) - however, paying R125 for the 200 - 250 gram sirloin, mash and sauce on the a la carte menu is excessive anyway. 

In addition to the two-course special, one can order oysters at R 9 each, 1 kg of prawns or Karoo lamb chops at R99, fish and chips at R79, 400 gram ribs at R75, and a seafood platter at R129.  On the surface these prices are not bad at all, until you realise that these are standard prices elsewhere, and more expensive than some of the other specials offered elsewhere at the moment (e.g. a 6-course dinner for R150 at Myoga and at La Mouette).  I had the lamb chops, three served on a large plate with the mash served lukewarm after the meat was brought to the table, in a side dish. The steak knife provided was super in getting to the bone.  I loved the ‘braai’ taste of the chops, which Richard told us came from the special basting sauce.  I would have liked to have a finger bowl.   The chops were ordered medium, but the meat closest to the bone was raw.  Ten cocktails are part of the specials list, at R25 each, but we were given the cocktails menu (with peeling plastic cover), showing a Mojito at R40, and were not told about the specials.  As part of the Winter Special, The Kove also serves “tappas” between 3 - 7 pm, and two cost R 45 and three cost R60.  One has a choice of twelve, including hake goujons, pop-corn prawns, deep-fried halloumi, teriyaki salmon and stuffed jalapeno poppers.

The a la carte menu has starters ranging from R 50 for a mussel pot, seafood chowder, goat’s cheese tartlet and buffalo wings, to R 90 for 12 of the prawn 3-ways (having seen them on the special, and being seawater prawns, this is hugely expensive for what one gets), and salads cost R 40 - R 75.  A wide selection of steaks (fillet, sirloin, entrecote, chateaubriand), each in two weight options, is offered, a 250 g sirloin costing R85 and a 500g Chateaubriand costing R200.  Unspecified Venison costs R120 for 250g, as does baby chicken.  Starches are extra at R 20 each, as are a selection of five sauces, also at R 20 each.  A Braai section offers a 1,2kg fillet to share at R395, “kreef” at R 195, ribs, an identified skewer and fish.  A number of seafood options are available, a seafood platter costing R295, calamari costs R80, and baby kingklip R130.

For dessert we shared an odd item on the a la carte dessert menu, being waffles with syrup and cream, perfectly executed, at R 45. Other desserts include apple crumble, and pecan nut pie, costing between R35 - R45.  The Cappuccino was made with LavAzza coffee, but was thin and not the best I have had. 

The wines-by-the-glass at The Kove are very expensive, being based on three glasses out of a bottle.  The difference in price between the cheapest shiraz (Spier 2009) at R 30 and the next up at R95 per glass of Kevin Arnold made me choose the former, a grave mistake, in that it was so bad that I could not finish it.   I asked for the wine to be poured at the table, but the manager was about to refuse this, when he changed his mind.  I wondered what I would have been served (perhaps the same unlabelled wine for the special?).   No vintages are specified on the winelist, nor are the wine varietals or brands described.  The 15-page beverage list is Fleur du Cap-branded throughout, on every page, even though only two of their wines are offered out of the more than 100 wines on the winelist (and typed as “Fleur de Cap”!). 

The winelist is introduced with notes on “Matching wine with your food”, highlighting the essence of “paring” being “seeking to achieve a balance in your personal tastes”.   It indicates which wine types (e.g. “high acid wine”) go with which food types, and lists white wines with high acid as including Sauvignon Blanc, Riesling, and sparkling wines; and red wines with high acid level Pinot Noir, Sangiovese and Gamay. The effect of adding salt to the taste of the wine was an eye-opener, in that it reduces the astringency of wines.   Riedel gets a half page punt and branding, and the benefits of decanting wine is highlighted (although not practised, in that it may have made the young Spier more palatable). 

Fifteen champagnes are offered, ranging from R1 000 for Laurent Perrier Brut Rose and Louis Roderer Brut, to R6000 for Dom Perignon Rose’.  One can order seven of these by the glass, starting at R 140 for the Moet et Chandon Brut Imperial to R 220 for Veuve Cliquot Vintage. Only five Methode Cap Classiques are offered, two Graham Beck and Pongracz each, and Boschendal, ranging from R180 - R320. The Graham Becks are served by the glass too.     A large selection of Chardonnays is offered, dominated by Hamilton Russell (R420), with Muratie Isabella at entry level (R175), and Sauvignon Blancs (between R180- R250).  Fewer red wine choices are offered by varietal - the Shiraz category costs from R200 - R280, but has the Spier at R130.  Four Organic wines (Avondale Chenin Blanc,  Reyneke Reserve white, Waverley Hills Cabernet Sauvignon and Stellar Merlot), and two Kosher wines made by Backsberg, are also available.

Bevan came to the table, to give us our Loyalty Card, and annoyed me when he told me that it is only for South Africans.  10 % of the value of one’s meal is added as points to one’s Loyalty Card ‘account’, redeemable at any time on presentation of the card.  This would bring value to dining at The Kove, but problems with the system in the past two years has made me sceptical about the accuracy of their record keeping, as they claim to have lost details of our guests having eaten there in the past, and therefore the redeemability of the points.

The Kove is one of the few places that has served a good steak in Camps Bay in the past, but the winter special does not reflect this quality.  It is expensive if one orders off the a la carte menu, and its “winter specials” are only specially priced relative to the normal high prices the Kovensky Quartet charges, and seem to be poorer quality cuts, with unacceptably poor quality wine, thus not making The Kove value for money.

The Kove, Shop 2A, The Promenade, Victoria Road, Camps Bay.  Tel (021) 438-0012.                  www.thekove.co.za (full menu and winelist featured).

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

In summer I had a wonderful crayfish special lunch at Salt on a hot summer’s day, and wrote a glowing review about it.  A visit to try the winter special lunch of 2 courses for R 140 and 3 courses for R 170 was disappointing, in that it lacked the evidence that Top 10 Chef Jacques de Jager, who was previously at Grande Provence, was in the kitchen or had compiled the winter special menu. 

The hostess Taahira, with a very low cut dress, wanted to seat us in the furthest corner and not necessarily at the window, but our lunch was purely business, and therefore we did not need to be “hidden”.  Being the only patrons initially, about a week prior to the start of the World Cup, we were then allowed to choose any table we liked.  My guest Darren said that the table we chose was the one Daniel Craig sat at in the movie “Flashback of a Fool”, large parts of which were shot in Cape Town.

Darren and I both had the three-course special, and chose a different course each - one has a restrictive choice of two options per course.   A quick page-through the new a la carte menu designed by Jacques was also disappointing, as I expected the creativity that he has become known for, and was recognised by Eat Out as a Top 10 chef in November, would be reflected in the menu.   It was my first visit to the restaurant since De Jager introduced his new menu after taking over the Salt kitchen.  I had expected a heavy French emphasis in the menu, especially as the waiter Michael had told me on my previous visit that the staff were learning all the French terms in the menu - I could only find the French terms ”moules mariniere”, “souffle”, “mussel veloute”, “ballottine”, “ratatouille”, “bouillabaisse” and “parfait” on the menu.

We did not order wine, but one can pay an extra R 25 in total to have the courses paired with a wine per course (Paradyskloof Chenin Blanc 2009, Paradyskloof Pinot Noir 2008, and Vriesenhof ‘enthopio’ 2005), making the meal far better value. 

We were served a choice of two breads: ciabatta and a light wholewheat bread.   An amuse bouche was brought to the table, consisting of pork rillette, truffled pea puree (nice touch of colour on the plate, but too salty) and the cutest looking poached quail egg.

My cream of butternut soup was served exactly how I like it - thick and creamy, and the Gruyere-crusted toast was a lovely match - this was my best dish of the three, yet I missed Jacques’ creative touch.  Darren was happy with his lentil salad with bacon, feta and croutons, which looked very healthy to me, but he felt that it could have done with a dressing to liven it up.

I was disappointed with my braised lamb, probably due to the rich sauce it was served with, which dominated the dish.   The sauce is not mentioned in the menu.   The sweet potato mash it was served with had a pronounced green colour - a bit worrying, as I have never seen it served this green before.  It lacked the taste of sweet potato.  Darren’s cob served on cannellini beans and sauce mittone was another healthy choice (after his lentils), but was too salty, and the carrots and celery were undercooked, he felt. 

My chocolate parfait looked pretty, decorated with two strawberries, the plate decorated with four orange segments.  The menu says that they were marinated, but what it was marinated in was not mentioned.  Darren’s pear frangipani tart was served with cinnamon ice cream, but the pears were not ripe enough and the pastry hard.

Michael was efficient in looking after all our needs, and impressed us when he rolled down an outside blind when he saw that Darren was affected by the glare of the sun.  He only got it wrong when he brought the bill in response to a request for more water, and he asked my how I wanted to pay as soon as he put down the bill, without allowing me to look at the bill first.  Taahira sent a copy of the menu to the table, which I had requested to prevent me from having to write down the menu, in a roll held together with a brown ribbon - a professional touch.

I would find it hard to recommend this Winter Special, due to it lacking excitement, it not reflecting any of the dishes on the standard menu, and it offering far less value for money as a winter special, compared to the 6-course Myoga or the 5-course (plus amuse bouche) Cape Colony specials, for example.   The Salt view and decor is far superior to those of Myoga and the Mount Nelson though.   

The August winter special will offer the following choices: vol au vent or cured beef carpaccio; baby chicken or linefish; pavlova or citrus pudding.

Salt restaurant, Ambassador Hotel, 34 Victoria Road, Bantry Bay.  Tel 021 439-7258. www.saltrestaurant.co.za  Open Mondays - Sundays, lunch and dinner.  The winter special is not available on Friday and Saturday evenings.

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

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. 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 due to business being so quiet, an unprecedented move: 3, 4, 10, 17, 18, 25, 26, 31 August and 1 September.  Vaudeville is closing between August and October.  Marianna’s in Stanford is re-opening on 14 October.  Bistro 1682 is closing from 15 August - 5 September. 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 % (no typing error) 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

*   Freedom Hill restaurant between Franschhoek and Paarl: 3 course meal and glass of wine R 150, Tuesdays - Sunday lunch, Tuesday - Saturday dinner, until end August

*   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

This week marks the official launch of two competing but neighbouring restaurants in the new Cape Quarter extension on Somerset Road in De Waterkant.   Cru Cafe’ (see review here) has been open since the beginning of the month, but celebrated its launch on Tuesday.  Vanilla has also opened, and its launch evening is on Friday.   In general, these are the two ’serious’ restaurants in this new lifestyle centre, that is set to take off as Capetonians discover its unique combination of high quality shops.   Lazari is a restaurant that disappointed on a first visit, with a shrieking pink interior, and the restaurant staff and the patrons being unsure as to which of their two terraces are for smokers and non-smokers!   The visible food preparation area when one enters the restaurant is enough to put one off from entering and sitting down!

This week saw the opening of the long-awaited Crepe et Cidre in Franschhoek, near Huguenot Fine Chocolates.  It belongs to Robert Maingard, the largest hospitality owner in the village, also owning Le Franschhoek, and Dieu Donne, and he is also set to open a sports bar in the old station building soon.  He is opening two further restaurants in Franschhoek, on opposite sides of the main road, when he completes the malls next year, one being on the current Pick ‘n Pay site and the other on the site where the Huguenot Hotel was located.   Crepe et Cidre will be run by Gerhard van Staden, previously chef of the Le Franschhoek.  The creperie has “imported” Yann Guyonvarch from Brittany in France to train the staff in crepe-making.  His true French accent is a delight, but his stay will be a short 2 weeks.  Imported French cider is served.

At La Brasserie in Franschhoek, the Friday jazz evenings will start again tomorrow (30 October), and the opening session will be dedicated to the launch of a CD ‘Tribute to Alex van Heerden’, who played with the Cape Dutch Connection, and passed away tragically.

In Hermanus the new Hermanos restaurant has opened in the building in which Joubert restaurant operated before closing down earlier this year, with a new chef and owner Wayne Spencer.  He was originally the Executive Chef at Birkenhead House in Hermanus, and at Phinda Game Reserve, and worked at the Michelin-starred Port Palace in Monaco.   He says of his new restaurant that it is fine-dining but that it is not intimidating, and he will not place a lot of emphasis on plating the food.  He intends to come out of the kitchen, to chat to his guests, which is commendable - too few chefs do so.   The menu is small, with 5 starters (R36 - 48), 7 mains (R68 - R 110), and 4 desserts (ranging betwen R 30 - R 40), and sounds interesting. The winelist is more extensive, and is very proudly-Hermanus.  The restaurant is open Mondays to Saturdays for dinner only initially, and can be booked at tel 028 313-1916.  

The Seafood at The Marine restaurant in Hermanus was a pleasant surprise earlier this week, when the most delicious kingklip was served.  The restaurant offers a choice of two courses at R 180 and 3 courses cost R 215.   A number of irritations on arrival - struggling to find the booking on the reservation list and a wobbly table - were sorted out when addressed, and the Relais & Chateaux crested butter arrived rock hard, so much so that it was unspreadable.  The restaurant has no ambiance, it being too brightly lit and it not having any attempt at a decor focus.  But the food cooks, and the hand of Executive Chef Peter Tempelhoff, a previous Eat Out Top Ten chef whilst at Grande Provence, is evident.  The biggest surprise was the presentation of three scoops of ice cream on a block of ice, serving a functional as well as an aesthetic role.   The whale-shaped biscuit served with the coffee, whilst not new, remains a cute and clever touch.   The service is friendly and willing, and a miscommunication between the waiter and the kitchen was quickly rectified.   No senior management was visible all evening.   The cloakrooms are most disappointing for a five-star hotel, and the owner Liz McGrath would do well to invest some monies in upgrading these at The Marine.

The speculation in a previous WhaleTales blog post that Ginja is to move to New Church Street (between Buitengracht and Kloofnek Roads), into the previous Relish and Nova restaurant space, has been confirmed by the EatOut website.  “Executive Chef Chris Erasmus will continue the Ginja legacy with his playful take on gastronomy, abundant with colour, texture and taste - using the finest local produce”, the website says. 

Allee Bleue in Franschhoek is hosting its first Sushi and wine-pairing evening on Friday 6 November, at R 195, with a miso soup and tempura prawn starter, and five main sushi courses, each paired with a different Allee Bleue wine.   The dessert is a green tea brulee.  Chef Dane Newton, previously at Chamonix, is known in Franschhoek for his sushi.    In addition to Allee Bleue’s Bistro, the new Winetasting Courtyard 5-item menu, and the scrumptious picnic baskets, a small beer garden menu is also available to be enjoyed with the Paulaner draught beer served at the lower end of the estate.

Jordan wine estate is opening its The Restaurant at Jordan on 21 November.   The e-mail sent to announce the opening looks amateurish, and is an instant turn-off, as one is asked to commit to the food one would like to eat on that day, and the exact time slot in which one would like to eat it in.  Payment must also be done by bank transfer prior to arrival.  For a weekend treat, a visit to a wine estate is enjoyed in leisurely fashion, without being so prescriptive!  George Jardine of Jardine is the new chef of the country restaurant.

Cafe’ Sofia is boldly advertising its seven branches (Green Point, Camps Bay, Sea Point, Rondebosch, Gardens, Greenside and Blouberg) in a striking half-page advertisement: “Come and experience our new 2010 menu, the best breakfast in town or Happy Hour Cocktails.  You may be in for a surprise”.  The Happy Hour cocktails are priced at R 25 for cocktails and R 15 for beer on tap between 17h00 - 19h00, while breakfasts range from R 19 - R 29. 

It was a food book launch week last week, with“Franschhoek Food”, written by Myrna Robbins, featuring the main chefs of Franschhoek’s restaurants, and some of their favourite restaurant menu recipes, as well as wine pairing suggestions.   “South Africa On a Plate” was also launched, a book featuring restaurants that deduct R 5 off the patron’s bill to go toward the Streetsmart charity.   A three-course dinner suggestion, with the recipes, is featured for each restaurant.   Grande Provence, Cafe’ 1999, Jewel of India, Auberge Michel, Ginga, Haiku, Rust en Vrede, Jardine, La Colombe, Ninth Avenue Bistro, Myoga, Mosaic, Bosman’s, Hartford House, Roots, The Saxon, Ile Maurice, and Terroir are some of the restaurants included in the book.   The inspiration for the book comes from Jess Meredith-Watts and his fiance’ Louise, who were touched by beggars on the streets, and felt that they could make a difference, by giving all the profits of the book sales to the Streetsmart charity.   More details about the book are available here.

Chris von Ulmenstein, Whale Cottage Portfolio 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

The winelist of maze at One&Only Cape Town has won the Best Winelist overall in the 2009 Diner’s Club Winelist Awards. 

Cape Town restaurants made a clean sweep, by winning each of the Winelist Award categories, including Best Platinum winelist, which was won by Jardine, Best Gold winelist was won by Tuscany Beach, and Best Silver winelist was won by Boulder’s Beach (shared with Casa Toscana).   Best Wine Steward/Sommelier was announced as Pearl Oliver at Catharina’s at the Steenberg Hotel.  Ben’s on the Beach in Strand won in the Best New Entry category.

The maze winelist is a 35 page document, which documents wine by region and then by variety, an irritation for a winelover wishing to choose a wine by variety firstly.   It is impressive due to the extensiveness of the wine range offered.

The top Cape winelist winners are maze, Bushman’s Kloof, Poplars, Flavours, Belthazar, Karibu, Catharina’s, The Square, The Plettenberg Bay Hotel, Bosman’s, Marc’s Mediterranean Cuisine, Westin Executive Club, Panama Jacks, Emily’s, Myoga, Ellerman House, Signal, Blowfish, Zachary’s, The Cellar’s Hohenhort Hotel, La Colombe, Le Quartier Francais, Asara, Cape Malay restaurant, Azure, The Atlantic Grill, The Kove, Rodwell House and Nobu.

Whale Cottage Portfolio: www.whalecottage.com

The Top 20 restaurant nominees have been selected by Eat Out, and the Prudential Eat Out Top 10 restaurant list will be announced on 30 November.

Eight of the top 20 restaurants are new to the top list, and will pose an interesting challenge to the long-established restaurants. New restaurants include the excellent Overture restaurant with chef Bertus Basson on the Hidden Valley wine estate outside Stellenbosch, Rust en Vrede with chef David Higgs just down the road from Overture, and Myoga at the Vineyard Hotel, run by Richard Carstens and sister restaurant to Ginja, which has been on the Top 10 list forever, but has not made the new top 20 list this year.

Franschhoek has three restaurants on the Top 20 list (Reubens, the Le Quartier Francais Tasting Room, and Bread & Wine), as does Stellenbosch (Terroir, Overture, and Rust en Vrede). Cape Town leads the pack with seven restaurants: Aubergine, Bizerca, Food Barn, Jardine, La Colombe, The Showroom, and Myoga. Three Johannesburg restaurants are on the list (Linger Longer, Saxon, and Roots), as are Mosaic in Pretoria and Zachary’s in Knysna. Kwa-Zulu Natal has two finalists, being Hartford House and 9th Avenue Bistro.

Grand Provence in Franschhoek is another existing Top Ten restaurant that has not made it back on to the top restaurant list, possibly because of the tremendous jump in its prices ( its two-course meal cost R 190 last summer, and now costs R 250)!    Haiku, and Bosmans at Grande Roche, are notable omissions from the top 20 list.

Le Quartier Francais is said to be losing its chef Chris Erasmus, who is to open his own restaurant in Cape Town.

Eat In has announced its RMB Private Bank South African Produce Award winners, and include Buffalo Ridge’s Mozzarella di Bufala, Trevor Daly’s wood-fired ciabatta, Paddock meats, Earth Apples’ gourmet potatoes, Quality Pickles, Jardine Bakery, Dalewood Fromage Huguenot, Bags of Bites sugar-free choc chip and macadamia biscuits, Fruits of the Karoo Aloe Juices, Kitchen Garden Sprouts, Wegkraakbosch Farm and Dairy, and Main Ingredient.