Whale Cottage Portfolio Blog

Foresters Arms, or Forries as it is commonly known, is a Newlands landmark, having been built as an inn in 1880, as a halfway station between Cape Town and Simonstown.  With its English Tudor style building, I chose it as the pub to watch the England versus Slovenia match.  

I had not been to Forries since an Ikeys/Maties Intervarsity rugby match about 35 years ago, and it felt as if the interior of the pub had not changed one bit since then!   It comes across as a goldmine, into which no money has been re-invested for years, at least not as far as its decor goes.   Its wagon-wheel lamps, black and white photographs of the original inn, its wooden benches and tables, set up school-wise so that one sees the backs of the persons in front of one, and old-fashioned menu design all date the pub.  I was disappointed with the lack of “gees’ of the predominantly England supporters, even though the pub had lots of flags up outside the building, the staff wore soccer shirts (the only pub visited that showed its World Cup spirit in this way), and England was winning. 

In addition to the very extensive menu, a reduced World Cup laminated menu is presented.  The reduced menu offers 200 gram baskets of crumbed mushrooms for R 47, and barbeque ribs for R 43, and a 250 gram basket of peri-peri chicken wings for R 40.  A 250 gram “super rump” steak sounds good value at R 78, while three wrap choices cost around R 60.  A Moroccan chicken salad costs R 58.  I saw some patrons order chips, probably the most popular item on the menu, which cost R 17/R34.

The main menu, whilst offering varied choices, almost seems overdone, especially as I hardly saw anyone eating during or before the match.   It offers every possible food type, starting with breakfast options ranging from R 28 - R 49; eight starters range from R 35 - R 58, and include chicken livers, mussels, springbok carpaccio; all steaks are 250 gram, and the most expensive is the fillet steak at R 135, not inexpensive at that price.   Salads range in price from R58 - R 65, and it is surprising there is such a choice available, given that most patrons I saw were male.   Fourteen pizza options are offered, the most expensive being a Figaro Pizza (bacon, blue cheese, and figs).  I had the pizza with a mushroom, asparagus and avocado topping, and was extremely disappointed - I could not taste the asparagus, yet tasted something in a sauce, covered in cheese.  It tasted most unappetising, and was not attractive either, yet cost R 68.   Fish and chips cost R 60.  Schnitzel, chilli steak and steak rolls are also available.  As if this is not enough choice, they have a section called “A la carte” - was the rest of the menu not that already? - with a mix-match of Gourmet Karoo Lamb Burger (R65), calamari strips, tiger prawns (8 for R 135), steak and kidney pie, chicken pie, mussels, gammon steak, green chicken curry and pork ribs.  A carvery at R 95 is another option, but is only served on Sundays and public holidays.  The manager told me that the steak and kidney pie, the Forries pizza and their burgers are by far the most popular menu items.

The winelist is introduced as follows: “The wines we have selected have also been accredited by the Platter Wine Guide”.  One cannot imagine anyone drinking other than beer at Forries, but they do sell some very inexpensive wines by the glass (R18 for Robertson Chapel white and rose), Savanha Chardonnay costs R 22,  and Spier Cabernet Sauvignon and Barista cost R 35 each.  John B wines cost R23.   But Forries also stocks Moet et Chandon at R 700; Simonsig and Graham Beck sparkling wine at around R 200; Spier Private Cellar shiraz costs R 230.  Corkage is charged at R 30.

“Forries offers the largest selection of draught beer in the Cape”, according to the winelist, and its 500ml Amstel and Windhoek cost R20,50; Castle costs R18,50; Hansa R18; Mitchels R20; Peroni R22,50; Pilsner Urquell R24,50; and Guinness R25,50 - these prices are very good value compared to bottled beers served at other pubs.   The quantity of beer is not specified nor requested when ordering, and I was only told afterwards that a 330ml size was available for all the draught beers.

It is hard to imagine what attracts clients to Forries, other than the tradition of going there from varsity days, good parking availability, and its good value and range of draught beer.  It cannot be the food (the worst of all the pubs to date) nor the decor.   I rated it luke-warm on World Cup “gees”, and nothing would drag me back to Forries again.

Foresters Arms, 57 Newlands Avenue, Newlands.  Tel 021 689-5949.  No website, but www.forries.co.za will go live in “about a month”!

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

The highly regarded South African wine guide Platter’s has announced its two winning white and red wines for 2010, being Palladius 2008 from Sadie Family Wines, and Le Riche Wines’ Cabernet Sauvignon Reserve 2005.

Platter’s Wine Guide has given an early taste of its winning wines, and has also revealed that 41 wines have made the highly-sought after 5-star category, the highest number of 5-star wines since Platter’s was introduced.  As the Platter’s Wine Guide will only reach the shops in November, few clues as to the Winery of the Year, Superquaffer of the Year, and the five-star wines have been revealed.

However, the Platter’s media release states that 6 000 wines were evaluated this year, and 105 of these made the five-star shortlist, for the final selection of 41.  By wine variety, five-star winners include 5 sauvignon blancs, 5 Bordeaux-style red blends, 4 Bordeaux-style white blends, 4 shiraz wines, 4 unfortified dessert wines, 3 ports, 3 chardonnays, 2 cabernet sauvignons, 2 Pinot Noirs, 2 red blends, 1 grenache, 1 chenin blanc and 1 pinotage.

Platter’s has also revealed that multi 5-star winners are Woolworths, with four 5-star wines, which include a sauvignon blanc and a bordeaux-style red blend.  The other two 5-star Woolworths wines have not been revealed.   Boplaas Family Vineyards, traditionally a port winner, Cape Point Vineyards, Distell (5-stars for its Nederburg and Fleur du Cap wines) and Sadie Family Wines are also multi 5-star winners.

The Platter’s South African Wine Guide will be launched in November, with a detailed evaluation of all the South African wines tasted.

Whale Cottage Portfolio: www.whalecottage.com

The Delaire Graff restaurant in the Helshoogte Pass, which opened in June, is another threat to Franschhoek’s status as the Gourmet Capital of South Africa.   The restaurant is likely to be a Top Ten contender in 2010, given that restaurants have to be at least a year old to qualify for nomination.  

Stellenbosch already has three Top Ten restaurants, and Delaire Graff may well be a fourth next year.   This could make Stellenbosch take over the Gourmet Capital crown from Franschhoek, an accolade the beautiful French Huguenot village has claimed for many years.   It currently only has one Top Ten restaurant, i.e. Le Quartier Francais.

Delaire was bought by Lawrence Graff,  Chairman of Graff Diamonds International, in 2003, previous owners having been Erica and John Platter, well-known for their Platter wine guide.   For the past six years the estate has been rebuilt to house the winery, the tasting venue and space-extravagant restaurant.   The entrance from the Helshoogte Pass has been remodelled, and is impressive with its stone-work wall, alongside which is the landscaping work by King of Gardening Keith Kirsten.

From the Helshoogte Pass one can see that the building is well-lit at night, and almost comes across as too “Caesars Palace”!   Fortunately the lighting is not in one’s face, so to speak, on arrival.   The locals may find it too bright and over the top, however. 

The only jarring experience is the poor welcome by the outsourced security guard, who opens the right hand gate, struggles to get the pin to hold the gate into the fitting for it, then takes his time to ask for the surname, and a mobile number.   He accepts all answers given and lets the guests in, but first has to open the left hand gate, a slow and time-wasting exercise.  One wonders how effective the guards (we counted five in the hut as we drove out) will be should there be an illegal attempt to enter the property.

The parking area is graced with statues welcoming one, and a staff member comes towards one in the parking area.   A limp handshake and an inaudible introduction are quickly forgotten when one is greeted by the hostess, who seats one in the restaurant, and places the serviette on one’s lap.   She explains that she is our hostess for the evening, but we do not see her again.   On the way in we are welcomed by the Maitre’d William van der Merwe, previously with The Big Easy.

The low-key menu offers a good range of dishes, with starters ranging from R 88 - R 115, mains around R 155, and desserts between R 65 - R 85.   Delaire wines range from R 110 for a bottle of white to R 280 for a red.

The estate is looking after its carbon footprint, and the generous garden and the bottling of its spring water in glass bottles for its exclusive use at the estate bear testimony to this concern.

The restaurant’s focal point is two orange leather wave-shaped couches which are linked to 16 tables, and they are well-matched to the William Kentridge painting in the restaurant.   The building resembles a distinctive art gallery, with works by Kentridge, Anton Smit, Lionel Smit, Dylan Lewis, Deborah Bell, Fred Schimmel, Frank Benson, Sydney Khumalo, Nicolas Moreton, Durant Sihlali, and Johannes von Stumm.

The skill of the Maitre’d is put to the test, when a request is made for a tasting portion of the crayfish lasagne, the most interesting sounding dish on the menu.  The richness of the dish prevents the customer from ordering the dish on this visit.  William does not flinch, and soon a more than generous tasting portion is served - it is heaven, a definite must for the next visit, prefaced by a two-day fast!   Christian Campbell is the chef, previously at the Cellars-Hohenhort Hotel in Constantia.

The fillet and sirloin steaks arrive perfectly done, the chip and mash portions are very generous, and the sauces are well suited to the steak.   The meal is ended off with a ball of choc chip ice cream and a cappuccino, with which chocolate coated coffee beans are served.

The cost of two main courses, a bowl of vegetables, a glass of Delaire Shiraz, the ice cream and cappuccino was R 448. 

Whale Cottage Portfolio: www.whalecottage.com