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Morii Cape Town: Restaurant Week at The Vineyard Hotel

Wed, 29 Apr 2026 14:56:33 GMT

Morii: Italian Dining with a Cape Town Soul

Last week I had the pleasure of dining at Morii. It’s set inside the elegant Vineyard Hotel, so you already know we’re starting strong. It’s the type of place that whispers old-money luxury, none of that loud, live-fast-die-young flashiness. It’s established, polished, and timeless. Morii Restaurant feels like Italian dining with a very Cape Town soul. I was so thrilled to see that they are taking part in Restaurant Week. “Italian-Style 4-Course Experience for just R495.00”. Don't mind if I do. I must say, it’s one of the best Restaurant Week offerings I’ve seen this season.

“It felt like the chefs were saying: ‘We’re doing carbs… but we’re going to make it elegant.’”

First Impressions at Morii

I’ll be honest, I was a little nervous. Sometimes luxury can feel a bit intimidating, but this experience might have changed my mind on that. From the moment I arrived, I was incredibly well taken care of. I’m not exaggerating. We were shown to our table when the manager took a little pause and said: “Wait… we’ve got an even better table right in front of the kitchen”.

If you’ve been following me for a while, you’ll know how much I love dinner and a show . I also really like playing musical chairs, so it was a win-win. It reminded me of when I used to meet my gran out for a meal. We would move from table to table to find the best seat for her. For context, my gran had a bad back, or maybe she just enjoyed the royal treatment. Nevertheless, we always had to find a throne fit for a queen.

A Table Worth Moving For

Fully in my princess era, I took a moment to look around my castle for the night. There is a calm rhythm to the space, a quiet confidence. Soft lighting, warm tones, high ceilings… and those arches? They framed the kitchen like it’s the main character (as it should be). I got comfortable and was ready for the evening to begin.

The Meet and Greet

Right on cue, our waiter came over to introduce himself and walk us through the menu. I had to stop him on the first page because they have a full page dedicated to negronis! There was no need to look any further, I was sold. While he was off on the quest to deliver our first potions of the night, Chef Connor came over to our table.

At that moment, I wasn’t aware that I was meeting the man behind some of the best pasta and pizza I’ve had in Cape Town. Yes, you read that correctly, and I don’t say that lightly. With all of that in mind, he was surprisingly wholesome, genuine, and effortless. No big performance, and looking back, it somehow makes it even more impressive.

A Negroni-First Kind of Evening

If You Get It, You Get It

Our negronis landed, and they were looking seriously sexy. Sleek glassware, one perfect ice block, and the classic orange twist. I ordered the Negroni di Toscana which is influenced by the style of Tuscan red wine. That first sip was everything. It was bold, smooth like velvet, and slightly flirty.

It took me back to Bali when I befriended what I like to call the Italian Mafia. Essentially, they’re a group of Italian men who had retired and moved to the island to open a couple of authentic Italian restaurants. Long story short, they would have approved. It’s the kind of drink that knows its worth. If you get it, you get it. If not, stick to Aperol.

The Pizza That Set the Tone

Proper Dough, Done Right

While blissfully sipping on my cocktail, a pepperoni pizza was placed between us. I swear my eyes grew to about the size of it. Truly a stunner. The crust was beautifully blistered and the cornicione was puffed to perfection. The pepperoni was still sizzling, with those little curled edges I’ve only ever seen in movies. Already looking like a ten, the dotted creme fraiche took it to a twelve. I’m no artist, but I loved the contrast of the white against all the warmer tones.

Something I really appreciate about Italian cuisine is the focus on using quality ingredients and techniques. And this pizza reflected exactly that. The base was crisp, but still had that chewy, stretchy pull. The dough is made from the traditional caputo flour, it’s then long cold fermented, and lastly fired for only 90 seconds. As a result of all the tender love and care, it eats like a dream, not a burden. It felt like the chefs were saying: “We’re doing carbs, but, we’re going to make it elegant”.

Pepperoni, But Make It Elegant

Let’s get into the toppings. The tomato base was the perfect balance between sweet and acidic, cutting through the melty fior di latte. Then the slightly spicy, addictively salty Italian sausage was mellowed out by the creamy but far from heavy roasted garlic creme fraiche. Overall an absolute delight to eat, and very easy to finish.

A Bread Course That Knew Its Worth

The Bounce Check

Can you believe our Restaurant Week experience is only starting now? Neither can I. I hadn't even seen a glimpse of the main act and I was already planning my return visit. Our bread course arrived looking very sure of itself. My intrusive thoughts got the better of me as I found myself poking it several times for a bounce check. It passed. I was also delighted when I noticed my hands were slightly glossy after touching it. I knew that this was proper focaccia, and it was going to be good.

It was simple, slightly salty, with that proper olive oil flavour. Nothing heavy or overwhelming, just really balanced. It’s one of those things where you can actually taste that it’s been done properly. Look, I’m not saying skip the butter… but you could. It’s just that good.

A Lighter Take on Comfort

Vegetarian, But Not Missing Anything

This brings us to the starters, and because I’m a rather layered person, I chose the lasagne. Now, this wasn’t your heavy, regret-after-eating kind pasta dish, but still comforting nevertheless. It was a vegetarian lasagne, but not to worry meat eaters! As a proud omnivore, this version is as good, if not better, than the more traditional one. It came to no surprise that the pasta was utter perfection. Silky sheets, with that ideal balance of tender but with a bit of bite.

The filling was very much giving elevated ratatouille energy. You can actually taste each vegetable. Cooked, yes. But still fresh and vibrant. The bechamel was surprising to me, somehow it was incredibly light, and almost cloud-like, if that makes any sense.

Once again, Morii has mastered making something that can be very rich feel delicate. It’s so wonderful to eat comfort food without that “I need to lie down” feeling. And just by the way. You can order all of the pastas as a starter or a main. So, if you’re the type to order two pastas… this is your moment.

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Something Sweet (Before Dessert)

A Liquid Praline Situation

I know what you’re thinking. How can you eat all these carbs without having alcohol for it to absorb? Not to worry, I’m all about solutions. This solution’s name was Nocciola Rosa, and she arrived looking confident and ready to do damage (control).

A proper stemmed situation, soft pink, and very pretty. As the name suggests, it’s hazelnut-forward and almost like a liquid praline situation. It was warm, nutty, and slightly sweet. I did really enjoy how the floral notes added some lightness and balanced some of the sweetness. Not the most conventional choice after a starter, but maybe it should be.

The Gnocchi Moment

A Little Bit Sweet, A Little Bit Nostalgic

Personally, I am all about a mix of sweet and savoury, no matter the course or occasion. And let me just tell you that the pumpkin gnocchi I ordered as my main dish delivered on that combo. This was not your soft, pillowy gnocchi situation, and I genuinely mean that in the best way. These dumplings were pan fried with golden edges. Crispy on the outside, soft and fluffy within. They were coated in a nutty brown butter that clung to everything. On top were bite sized pieces of sticky, almost caramelised pumpkin. My absolute favourite element of this dish was the amaretti crumble. It added this unexpected dessert-like edge.

It took me back to childhood when my mom would make copious amounts of pumpkin fritters with lots of cinnamon and sugar. Comforting, nostalgic, and unmistakably South African. The final element on this dish was a luscious sharp, savoury parmesan cream that cut through all the sweetness beautifully. It kept it from tipping too far into dessert territory. It honestly blew my mind. So much so that for a moment my life plan goals changed from being single with ten cats to being single with ten cats AND a live-in chef/husband.

Ending on Something Unexpected

Herbaceous, Light, and Slightly Surprising

Last but certainly not least, we have dessert, which honestly caught me off guard. My Napoleon arrived as this delicate little stack. Thin, crisp biscuit layers piped with pistachio cream in between. You break into it and everything kind of collapses together. It was crisp, creamy, and just sweet enough. The honey and rosemary gelato was so cool and refreshing, and brought this herbaceous, almost savoury edge. Honestly more savoury than some of the savoury dishes, which I loved. It was a stunning way to conclude such a memorable evening.

Final Thoughts on Morii Restaurant Week

A Thoughtful Menu from Start to Finish

Overall, this was one of those experiences that felt considered and quietly impressive from start to finish. The atmosphere, the service, the pacing. Nothing felt accidental. What I loved most is how the Restaurant Week menu flows. The menu starts out light, then it moves into something more comforting and nostalgic, and finishes on something fresh and unexpected. It’s thoughtful, balanced, and it works. Chef Connor clearly understands balance. I don’t just mean within individual dishes, but across the entire experience. Restaurant Week wraps up on the 3rd of May so, if you have the time, this is absolutely a dinner to prioritise. And if you do go, don’t skip the pizzas… or the negronis.

Thank you Morii, until next time!l

If you want to explore the full offering, their menu is definitely worth a look.

I Love Pho, Claremont: The Vietnamese Spot That Feels Like a Hidden Escape

Mon, 20 Apr 2026 16:01:52 GMT

A Hidden Gem in Claremont

Last week I found myself at I Love Pho, a tucked away Vietnamese restaurant in Claremont. If that didn’t sound fantastic already, it’s halaal-certified. So, not only is it serving up delicious food but it’s inclusive too. Big win already!

“This isn’t just a good sandwich, it’s a moment".

A Taste of Southeast Asia

(Without Leaving Cape Town)

Upon arrival, it almost felt like I stepped out of Cape Town and into a little neighbourhood somewhere in Southeast Asia. It felt oddly nostalgic. You might be wondering why a South African girlie is saying ‘Asia’ and ‘nostalgic’ in the same sentence. Well, I’ve spent a lot of time on that side of the world, and it’s home to some of my favourite memories. There are a few consistencies with those spots: the incredible food, amazing weather, and the most genuine people. And somehow, I Love Pho delivered on all three. Even with the humid weather we were having that day. A co(incidence)? Maybe, or maybe not…

Finding It Is Half the Experience

When I said ‘tucked away’, I meant literally. Thank goodness for Google Maps (not sponsored). It’s pretty hidden, but don’t give up finding it because when you do, you’ll realise you’ve hit gold. The large gold sign read “I <3 PHO”, and "VIETNAMESE CUISINE". If it wasn’t obvious enough, I’d arrived.

Warm, Honest, and Full of Heart

Walking inside, I was instantly welcomed in the kind of way that makes you feel like you’ve been there before. Everyone was so warm, kind, and authentic. No script, no stiffness, just real. The interior mirrored that energy. The decor was simple, honest, and far from overdone or gimmicky. It felt like the kind of place locals would gatekeep, and I wouldn’t blame them.

We got seated in front of the sushi station because I love dinner (lunch) and a show. No, I wasn’t an iPad kid, but I was very much a TV dinner child. #90s. I also love it when a restaurant has an open kitchen. It just shows they have nothing to hide. Massive green flag. Another green flag? The owner being present and involved. Vicky, the owner, came over to our table. She was so gentle and had a quietly powerful presence. I could tell she had a story, and I was really excited to learn about it through her food.

Something Different to Start

First things first, drinks. We decided not to be basic and go for something we hadn't tried before. I pointed at a bright green bottle covered in writing that definitely wasn’t English. “Yep, that should do”. Oh my word, it was absolutely delicious, especially over ice. It had a slightly candy-like taste. Super refreshing, and dangerously easy to drink. Exactly what you want on a humid Cape Town day pretending to be Southeast Asia.

Small Plates, Big Impact

Right, time for food.

We started with the prawn dim sum which was served in a cute, little bamboo steamer. The steam rose as I opened it, to uncover four neat, plump parcels sitting perfectly in place and a mouthwatering aroma. You could see the filling through the wrapper, which is always a good sign. They were silky soft but still had a slight chew, and packed with flavour.

These beauties were incredibly fragrant, sweet, and prawn-forward (in the best way). Just simple, done properly, and gone in a flash. It’s one of those dishes you don’t overthink, you just keep going. Thankfully there were only four, I would’ve demolished more. But alas, we had much more food on the way.

The Vicky Effect

Speaking of more food, our waiter was back to casually drop off three more dishes. This time, we were served two larger than life bowls, and a basket with a well filled sub inside of it.

Vicky came over to our table grinning from ear to ear. She said something along the lines of: yes, it’s a lot of food, but it’s all very healthy and won’t make you put on weight. She pointed to herself as proof. I loved this moment, because, I mean, fair enough! She is in great shape!

My 2026 goal: eat like Vicky, look like Vicky.

The Banh Mi That Changed Everything

The banh mi was genuinely one of my favourite bites of the year, no exaggeration. The baguette had that crisp crack on the outside and a soft chewy centre. The tofu was deeply savoury, the egg spread and pate combo was rich, creamy, and utterly indulgent, then the pickled veg just cut through everything.

The balance was unreal… crunch, softness, acid, fat, UMAMI. I fully get the hype now. This isn’t just “a good sandwich”, it’s a moment. As a bread person, this changed something in me.

The Pho (Of Course)

Then I went for the familiar one of the three. My first sip of the chicken pho was light, clean, and quietly packed with flavour. I loved that it was super comforting without being heavy. The chicken was soft, delicate, and properly seasoned.

Everything was perfectly executed, but with all noodle dishes, slurping them is my favourite part. Maybe it’s the way they hold onto all the flavour, or the fact that 80% of my body is carbs, or just because I love making a mess. Likely all three.

You could taste it had taken time to make without any shortcuts, and of course, the Vicky way. It was healthy, but not in a boring way. In a “this is exactly what my body needed” way. Rest, restore, breathe.

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The Unexpected Favourite

One last breath before I pulled the final bowl towards me. Again, this one surprised me. The chicken vermicelli dish looked so bright, light, and healthy. Not a bad thing at all, I just thought it would be a bit bland. Wrong. This might be my second favourite meal of the year so far (after the banh mi).

I poured the side of fish sauce over it, gave it a good mix, and then everything started to come alive. I loved that it was cold and fresh, and slurping up those slippery, addictive noodles was life changing. You need to try it for yourself. The more you mix, the more it sits, the better it gets. It literally evolves with every bite. Flavour-packed chicken, crunchy veg and peanuts, sweet and salty fish sauce.

It's one of those dishes where you suddenly realise you've finished it. Which I did. Effortless, balanced, and dangerously easy to eat. I hope I made Vicky proud.

Don’t Skip the Egg Coffee

When we thought all was said and done, my mind was blown once again. My Vietnamese egg coffee arrived and I don’t know how I’ve lived this long (27 years) without this. First of all, that velvet-like top layer was rich and ever-so-slightly sweet and it just melts into the strong coffee as you sip through it.

The best way to describe it is like a carb-free tiramisu. The only downside is that I now crave it, and I’m fairly sure my local coffee shop isn’t whipping this up anytime soon. Consider this your warning, once you try it, you won’t stop thinking about it.

And Then Dessert Happened

Just as I thought life couldn’t get any better, it did. Dessert was served. I didn’t expect much… again. I was wrong… again. To be fair, how exciting could fried bananas and ice cream be? It was thrilling, genuinely. Think crispy, lightly battered, ooey gooey banana against melty vanilla ice cream, all drizzled in chocolate. What’s not to love?

It reminded me of banana pancakes, but slightly elevated, and dare I say it, healthier… Vicky, I see you. Look, these didn’t last long. Dangerously good. I’m still not over this.

Came for the Pho, Stayed for Everything Else

It’s quite obvious I had an amazing experience at I Love Pho. It completely exceeded my expectations and I am so happy it did. I came for the pho, and I left with a warm heart, full belly, and a changed mindset. I always knew healthy could mean tasty, but this… this is the kind of food that guarantees it. No compromise, no questioning. Just genuinely good food that also happens to be good for you.

I feel grateful I got to taste all of this, and to meet Vicky. It just made the whole experience feel that much more special. I’ll definitely be back.

Until next time!

If you want to see what they’re currently creating (and trust me, you do), keep up with them on Instagram .

Ramenhead Cape Town: Main Character Energy, Slurp-Worthy Ramen & a Kombini Dream

Wed, 08 Apr 2026 16:06:10 GMT

Back to life, back to reality. Howzit guys… been a minute! Otherwise, you well?

Yeah, no, I’m good thanks. But honestly, I’m a bit rusty. So let's try to be kind here. Emphasis on try. Okay, now that we have exchanged pleasantries, let’s begin!

Last week, I was invited to Ramenhead to try some of their upcoming additions to the menu. I know, exciting, right? I was overjoyed. I’d been craving ramen. Funnily enough, I’d planned to go on a ramen date a few days prior, but he very kindly ghosted me. That’s okay though, you know what they say, “when one door closes, another one opens”. It was probably a blessing in disguise. No need to entertain a stranger, just me. Slurping my noodles in peace.

“If you leave me alone with your drink, best believe it’s going to disappear.”

First Impressions: Low Lighting, High Energy

On Thursday evening, I made my way to the city. I was pretty chuffed with my choice of evening as it was overcast. The clouds were heavy, the air was still and warm, adding extra moodiness. I’d never been to Ramenhead before, and I loved that the interior aesthetic matched the weather perfectly. After stepping through the effortlessly cool entrance, I was met with low lighting and high energy. That perfect balance between intimate and alive.

First Thursdays, DJ Sets & That Effortlessly Cool Entrance

It was First Thursdays, so there was a DJ in the background which really set the tone for the night. On the way to my table, I walked past the bar where cocktails were being shaken, and the open kitchen where the chefs were in their rhythm. Only a few steps in and I already knew this was going to be a night to remember.

Drinks That Think They’re the Main Character

After soaking up some of the sexy atmosphere and the groovy tunes, our drinks arrived. The cocktail looked like a statement piece. Full main character energy, I wasn’t even going to try to compete. Their lychee rose martini had soft blush tones and a perfectly set foam top. Garnished with rose petals and a plump lychee I couldn’t wait to make my little snack.

Lychee Rose Martini: Floral, Dangerous, and Gone Too Quickly

After taking some mental and physical snaps, I took my first sip. It was light, floral, and a little bit dangerous. Dangerously good. But seriously, be careful... If you leave me alone with your drink, best believe it's going to disappear. You could tell it wasn’t thrown together. It was made with intention, and naturally, a good amount of sake and vodka. No shortcuts, no weird aftertastes, leading to no regrets. I could’ve had another (yours). Easily.

Starters That Steal the Plot

With high spirits (see what I did there), our starters arrived. I know I can multitask, but that doesn’t mean I can do it well. So, I used my monogamous approach to this polyamorous world we’re living in. I started with the aubergine and sweet corn gyoza.

Aubergine & Sweet Corn Gyoza (Yes, They’re That Pretty)

They looked hella sexy with a golden pan-fried frill that almost mimicked a lace skirt. If they were my friends, best believe I’d raid their closets. It’s rare for something so beautiful to also be sweet on the inside. I was lucky enough to be in the presence of an anomaly. They burst with corn that still tasted alive. Not mushy, not shy, proper little pops of sweetness. It took me straight back to my childhood. My mom couldn’t really cook, but she mastered mielie koekies and pampoen koekies. You may be wondering why I wrote them in Afrikaans. Well, my very English mom had me with a very Afrikaans man, and the only thing he really brought to the table was her learning a few Afrikaans recipes. Anyhoo, back to the food! Underneath the gyoza was a smoky, sweet chilli crunch. It added depth, a little heat, but absolutely no chaos. Comfort food dressed up for a night out, as was I.

Sake Steamed Mussels & the Bread That Deserved a Standing Ovation

Our second starter was the sake steamed mussels which were borderline intimidating in size. These mussels had muscles... I know, I know, a terrible dad joke! These mussels were plump to a point of ridiculousness. I was a bit worried they would be watery, like how steroids just cause water retention. But unlike those gym boys, they were actually meaty. The tender mussels were swimming in a delicate broth with enough spice to keep it interesting. The real plot twist was the bread. It was buttery, crispy, and pure grilled sandwich nostalgia. The perfect vehicle for the broth. My best bite had to be the broth soaked toast with a phat mussel on top. A bit gluttonous, but yolo.

The Main Event: Tori Paitan Ramen

Moments later, our plates were clean and the table cleared, and then our waiter asked if we were ready for our mains. I’m not going to lie, while I was yoloing it up with the starters, I forgot that that was only the beginning. But since it all starts in the mind, I figured if I was mentally prepared, my body would soon follow. We nervously grinned and nodded, and then had a little moment of silence as we tried to figure out how to make more room for the next course.

Just like in that biology exam that still haunts me ten years later, time was up, and we hadn’t figured out a game plan yet. Our tori paitan jjjjjjjjjjjjjjjjjjjjjarrived and I already knew this wasn’t going to be casual. It was all steam, depth, and drama; and that’s before the first bite.

Noodles, Dumplings & That Iconic “Glasses Toss” Moment

After pausing for an appropriate amount of time, I went in with the noodles. They had the perfect chew, and they held onto the broth like they were designed for it, which I suppose they were. Every strand was glossy, full of flavour, and slurp-worthy in a way that feels slightly inappropriate in public. The “tenderism” of the chicken demanded the iconic “glasses toss” you’ve probably seen on social media by now.

What stole the show for me was the dumpling. It was filled with a fragrant, juicy chicken mince situation. Maybe ginger? Or coriander? Could be a fun guessing game if your date is boring.

The last chopstick component was the jammy egg, my weakness. Well, maybe not chopstick friendly since it was a real struggle, but we got there. It was rich, umami, and slightly salty. Worth every second of the fight.

The Broth: Liquid Comfort, No Shame Required

Lastly, the broth. I picked up the bowl with no shame, no hesitation. It was rich, silky, and almost velvety. Literal comfort in liquid form. I swear it would heal you, or at least enlighten you more than a “spiritual” quest to Bali. Taking that last sip was that kind of finish that just sits with you, and in you. This is easily my favourite ramen in Cape Town right now. Respectfully… I’ll be back.

Dessert: The Kombini Sando Fantasy

Before planning my return, I still had to leave. But not before dessert. The famous kombini sando. I cannot tell you how long I’ve wanted to try one of these. It’s been living on my Instagram feed for MONTHS. My Japanese dream… starting at 7-Eleven, obviously. If you don’t know what I’m talking about, it’s “A fluffy, crustless Japanese milk bread sandwich filled with whipped cream and fresh seasonal fruit—often strawberries—conveniently found in convenience store fridges”. Thank you Google.

Japan Dreams, 7-Eleven Energy & Bread as a Love Language

My favourite food group is bread, so this was already a win for me. The sponge was basically edible air, minus being zero calories. The whipped cream was incredibly light, and the strawberry coulis was nice and tart with a very subtle sweetness. This was the perfect dessert after everything. Not overly rich and not heavy at all. Oh, and the freeze-dried strawberries were super fun. Gosh, I feel old… Freeze-dried = fun. Noted.

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Final Thoughts: Come Hungry, Trust the Process

And just like that, we were done. It was just one of those nights that flowed from start to finish. The music, the energy, the food, the drinks. It all felt thoughtfully curated and very well executed. Everything I tried is part of their new menu. I’d highly recommend giving it a try, but go hungry. Trust me.

Thank you Ramenhead, until next time!

If you want to keep up with their latest drops and what’s happening in the kitchen, have a look at their Instagram.

There’s always something exciting going on.

Piccolo Posticino Rondebosch: A Nostalgic Pizza Pilgrimage (Contadina, Regina & That Elite Panini)

Wed, 04 Feb 2026 15:40:56 GMT

A Cape Town Classic Revisited: Piccolo Posticino Rondebosch

Making my way downtown, driving fast (not really), faces pass and I'm homebound… Well, sort of. Last week, I took a trip down memory lane, all the way to Piccolo Posticinio. I’m almost certain that if you have been living in Cape Town for the past 20 years, Posticino would have entered your heart and your belly at some stage. And probably multiple times too. It’s just one of those family staples you grow up with. My mom and I shared lots of laughs, made lots of memories, and of course, ate lots of good food at the Hout Bay restaurant before it closed in 2019. Thankfully for us, they opened a takeaway shop, so we were still able to get our carb fix.

“The unveiling of this panini reminded me of the food version of matryoshka dolls.”

A lot has changed between then and now. My mom has passed, I have moved, and naturally, many other things too. Even though change is good in essence, sometimes it is comforting to experience something familiar. That brings us to my latest little excursion. I recently discovered that there is a Piccolo branch in Rondebosch thanks to it popping up all over my Instagram. Some might say it was a sign, others might say I was just craving a pizza… I guess we’ll never know.

The Rondebosch Branch: Neighbourhood Energy & Familiar Comfort

After a good old singalong, Google maps informed me that we had arrived. Mama, I made it! The street was giving a proper neighbourhood energy. Charming and dappled light dancing on the pavement. At the end of this quaint road, you see the classic Posticino sign. The branding is unchanged, still iconic and very familiar. It felt like a local secret you’re meant to know about. We walked inside and were immediately greeted with a warm welcome. Honestly, I already knew what I was going to order. My all time favourite pizza and then my mom’s too. That was that. Until Chris told me that they recently added paninis to their Piccolo branches. Say less, I was sold. I decided to let him choose which one since he is the expert after all.

Watching the Magic: Kitchen Transparency & That Elite Foodie Entertainment

Orders were in and I watched him shimmy to the kitchen. Hmm… what was he going to get up to. Oh, of course, he was going to make the pizzas. A true jack of all trades. The best part is that you can see into the kitchen, elite foodie entertainment. There is something so satisfying about seeing it all happen. It makes you feel involved in the process, and makes the wait feel intentional. As well as the food transparency I’ll always love and appreciate. Cooked, cut, boxed, and the exchange was done. Time for a pizza (and panini) party in the park. We said our goodbyes and vamonos! Off we went.

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A vroom and a skrr later, we were at the park with our much anticipated takeaways. The smell alone was a driving force for my little power walk to find the perfect spot to sit and indulge. Workout over, seats secured.

Let’s get into it.

The Panini Reveal: Melanzane, Mozzarella & Oily Fingers (As It Should Be)

Normally, I would be the first to open the pizza box, but this mystery parcel caught my attention. The unveiling of this panini reminded me of the food version of matryoshka dolls. First came the brown bag. Then paper. Then the foil. Then an absolutely stunning panini … Like a delicious Italian nesting doll. Before I dug in, I made sure to hold it next to my head for scale. For context: I’m small. This sandwich was not. I took my first bite and it was still warm, still oozy, still perfect.

Melanzane Panini: Soft, Jammy, Cloud-Like Perfection

There were layers of soft, rich, and almost jammy melanzane melting into the cheese. Comfort galore. Not only was the filling amazing, but the panini itself was golden, soft, and cloud like that somehow still held everything together. Honestly, this exceeded my already high expectations. And you know what they say: a good panini will leave you with oil slicked fingers. So, yes, quality approved and messy in the way all the best things are. My first Piccolo Posticino panini was most definitely one for the books.

Contadina vs Regina: Two Pizzas, Two Stories

Panini conquered, it was pizza time.

I opened the boxes and I swear the already quiet park went from calm to tranquil. Not only did I give the pizzas in front of me a moment of silence, but so did the birds and the people around us. Or maybe I had just experienced inner peace? Anyway, two pizzas, two favourites, two stories. The Contadina for me, Regina for Mama. Since her spirit lives on in me, it means I eat for two. Lucky me.

Contadina Pizza: Sweet, Salty, Umami Balance Done Right

I started with the Contadina, my forever favourite. The sweet, salty, umami sundried tomatoes doing the heavy lifting. Eggplant brings some softness, zucchini adding freshness, and just a touch more sweetness from the peppers. What I love about this pizza is that it’s indulgent but still somehow feels wholesome. It’s balanced, comforting, and every bite just works. And let me not forget, these pizzas have proper mozzarella coverage. Even melt, and no dry patches. For this pizza specifically, the cheese balanced the sweet and salty umami perfectly.

Regina Pizza: Smoky Ham, Proper Mozzarella & Quiet Greatness

Now to the Regina. Honestly, back in the day, I never thought much of it but turns out… Wow. It was quietly spectacular. They were not shy with the ham at all. It was meaty, savoury, smokey, and deeply satisfying. It tasted like memory and comfort combined. Simple, classic, and just perfect. I mean, ham and cheese? A match made in heaven.

Why Piccolo Posticino Is Elite Takeaway Pizza in Cape Town

In my opinion, this is elite takeaway pizza. The thin base actually travels well and it stays crisp, not soggy. It holds its structure and doesn’t collapse under toppings. The cheese doesn’t disappear once it cools, it stays present. The type of pizza that is built for the journey and stays fresh. Not that it lasted long in my care.

And with that, the boxes folded shut, hands a little oily, and hearts (and bellies) very full. Eating these pizzas felt like revisiting old favourites with new eyes. Piccolo Posticino… always a comfort, always a constant. I think my mom would’ve loved it as much as I did.

Un grande grazie alla famiglia Posticino.

Till next time!

If you’re curious about what’s exclusive to the Piccolo branches, including their panini selection, you can explore the full Piccolo Posticino Rondebosch menu here.

HQ Steakhouse Century City: The Iconic Sirloin Special Is Back

Mon, 26 Jan 2026 15:46:58 GMT

HQ Is Back, Baby — And It Feels Personal

Last Monday, I found myself at HQ Steakhouse. Yes, you read that correctly, HQ is back, baby, and it’s here to stay! I had a quiet heartbreak when they shut their doors a couple of years ago in town, so seeing HQ reopen felt personal. Same name, familiar energy, and a new home in Century City. And honestly? It was worth the wait.

Classic Steakhouse Energy, Modern Confidence

From the moment you walk in, the atmosphere feels warm, polished, and confident. Nothing tryhard, nothing dated, just intentional and self assured. It still has that classic steakhouse energy, just with modern elevation. Comfortable enough to linger, sleek enough to feel a little sexy while doing it.

“Yes, you read that correctly, HQ is back, baby, and it’s here to stay!”

Start at the Bar (You’ll Thank Me Later)

A few steps in, we were warmly welcomed by the owner, Marc. It’s always a green flag when the owner is present. Hands on without hovering, and it shows in the space, the service, and the energy. He suggested a drink and a snack at the bar before we settled into the main dining room. You don’t have to tell me twice, I love myself a cocktail. Worth noting, HQ runs a weekday social hour. It consists of well priced drinks and a 3 for 2 small plates special, ideal for easing into the afternoon. It’s the kind of special that makes you plan your arrival… strategically.

On the way to the bar, I had to pause for the mosaic overhead. It’s absolutely stunning. Rich textures, warm tones, a total statement piece. I’ve never understood the urge to touch art, but I really wanted to touch this. Probably because I’ve been doing mosaic classes for years, and I know how much time (and patience) goes into work like this. Very impressive.

Properly Dirty Martinis & Three Green Olives

Once I picked my jaw up from the floor, I took my seat and watched Yamkela, our very talented barman, shake up our dirty martinis. After an impressive pour, he finished each glass with the classic three green olives. I love cocktails with edibles. I think all drinks should come with a little snack inside. The martini was properly dirty, no flirting with dilution. It was crisp, saline, and straight to the point. Yamkela joked about how strong they were, which immediately felt reassuring. The olives were excellent and necessary, a perfect little nibble between sips.

Chilli Poppers: Cheesy, Spicy, Elite Bar Energy

Speaking of snacks, we shared some chilli poppers, because health is wealth, right? Basically little golden croquettes . They were cheesy without being greasy and I loved the bits of jalapeno in every bite. Just enough spice to wake you up, but not punish you. It was one of those ‘just one more’ situations. Well, until the spice started building. That’s when the martini came in handy, it numbed the burn in the best possible way. An elite bar moment. Strong drinks, comforting bites, exactly how an afternoon should begin.

Upstairs: Where HQ Really Stretches Its Legs

We said our goodbyes to Yamkela and headed upstairs for a change of altitude, and a shift in energy. This is where HQ really stretches its legs. You overlook the whole room like you’re about to watch a theatre performance, which honestly, we were.

We settled in, our menus landed, and of course, bubbles were already on my mind. And at that exact moment, our waiter, Brandon, appeared. Full of life, sharp, and genuinely hospitable. And somehow, he already knew about my bubble intentions. I immediately knew we were going to get along.

The Monday Sirloin Special

(Two 250g Steaks, Yes Please)

Okay, now I should mention why we were actually here. On Mondays, they run a very tempting special. Two 250g sirloins topped with Cape de Paris butter, served with fries and a HQ salad… PLUS a top up of fries and sauce. I mean, come on!

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But First...

But, before we got into that, we thought it was only right to pair our bubbles with a few starters.

Soon enough, our table was full, some might say piled high, and we got to work. Yes, I know. Very hard work. It was a Monday after all. Cheers. Sip. Aghhh. The L’Ormains Brut was crisp, clean, and a little dangerous. The kind of bubbles that disappear faster than you planned.

Thankfully, the beautifully plated starters slowed the sipping.

Salt & Pepper Calamari with Lemon Aioli

I started with the salt and pepper calamari. It was light, audibly crunchy, and perfectly seasoned. Tender inside, and no chew fight required. The lemon aioli tied it all together like a supportive best friend.

Beef Fillet Carpaccio with Parmesan & Fennel

Next, I got into the beautifully thinly sliced, melt in your mouth beef fillet carpaccio. Beef so good, it tastes like it knows it. The Parmesan doing its salty, savoury thing without being overpowering. The rocket kept it sharp, and all drizzled with good olive oil. A classic, but with a twist. A little fennel in the seasoning gave it a pop of intrigue. Different, but I liked it.

The Steak That Sent Me to Heaven

Can you believe we were only getting to the mains now? Neither could we. There was something about this space that made you want to stay longer and longer… So, naturally, we did. Drinks were flowing, conversation was effortless, and then the steak arrived. Silence. I took one look at the plate and I knew it was going to be good. The glossy sauce was casually melting into the meat.

Knife and fork hovering, I took one last moment of appreciation, then I dove in. The knife glided straight through with zero resistance. I kid you not, this was the best steak I have ever had, and that is coming from someone who absolutely loves meat. Perfectly cooked, seasoned like they meant it, and unapologetically tender. Now imagine that steak smothered in a rich, silky sauce. Full spoon licking territory. I genuinely died and went to heaven. You’d think one thing would fall behind.

Wrong.

Cape de Paris Butter, Fresh Fries & The HQ Salad

The fries were so fresh, so crisp, and perfectly salty in the best way. Even the side salad was shockingly good. It balanced the richer bits beautifully. And no, not an afterthought at all. Fresh greens, crunchy walnuts, proper Parmesan shavings, finished with a zesty lemon vinaigrette. This whole dish sent me to heaven, and then as I looked up, an angel appeared beside me, holding a tray of fries and sauce. I nearly shed a tear of joy as he topped up my fries and spooned over more Cape de Paris butter.

No notes.

Basque Cheesecake (I Stand Corrected)

We were approaching our third hour at HQ and still had no desire to leave, so we thought it would be in our best interest to order some dessert. Since Brandon had absolutely nailed all the recommendations thus far, we trusted him one last time, and he didn’t disappoint. The cheesecake landed looking elegant without trying, and it had that signature Basque finish.

Oh my word… It was absurdly creamy, gently caramelly, and somehow light. Zero heaviness, all pleasure. I always thought I wasn’t a cheesecake girlie, turns out I was wrong. Or maybe, I just hadn’t been met with the right one until now. All I can say is, I’m definitely loyal to HQ’s version from now on.

Milk Tart Pastry Parcels: A South African Plot Twist

Just when we thought we were done, a last minute plot twist arrived in the form of two dainty pastry parcels. Just as I thought I was taking a polite bite, warm, custardy filling oozed out. Not just any filling, but a sweet, cinnamony, and utterly South African milk tart. This landed somewhere between childhood memory and where has this been all my life?

Why HQ Steakhouse Still Owns the Room

And that’s really the thing about HQ. It’s not just about great steak (although, wow), or perfectly salty chips, or sauce you’ll happily have seconds of. It’s how everything comes together. The service is warm and effortless, the food confidently satisfying, the drinks well thought out, and the atmosphere exactly where you want to be when you’re not ready for the day to end. We arrived for lunch and left with full hearts, full bellies, and plans to come back. HQ is back, and honestly, it’s better than ever.

Till next time!

HQ is always cooking up something special — from their iconic Monday steak special to themed evenings and live music. You can follow HQ Steakhouse on Instagram to stay up to date with what’s happening next.

Yumcious Cape Quarter: Comfort, Colour & A Harvest Table Done Right

Tue, 13 Jan 2026 07:33:09 GMT

A Calm Escape Inside Cape Quarter

During the festive season, I generally steer clear of anything outside the Deep South territory. Nothing against the city’s hustle and bustle, but it can be a little overwhelming, especially if you don’t know how to parallel park. That said, I found myself at the Cape Quarter last week, and I must say, I was pleasantly surprised.

Yes, location, location - it’s busy, but somehow the vibe inside is calm and collected, which is the perfect contrast to everything outside. Personally, I love this spot, and as the Google description says, it’s a “sophisticated retail centre”. I concur, it’s definitely classy. Once I found relatively easy parking, I made my way to the piazza. It is probably my favourite feature of this centre. It is the perfect place to get some fresh air, maybe a little sun, and most importantly, eat well.

“Making my way to the counter was a complete sensory overload in the best way.”

Nostalgia, Renovation & A Harvest Table Revisited

I had a little look around and then spotted something that felt familiar, but a little different. I give you Yumcious. Same name, same vibe, but a newly renovated space, making it look more beautiful than ever. When I used to live in town, I frequented Yumcious for their delicious Harvest Table.

I remembered it as always being comforting, generous, and deeply nourishing. Kind of like a delicious and warming home-cooked meal. Unfortunately, back then, neither my boyfriend at the time, nor I, could cook. But fortunately for us, and Yumcious, we had this restaurant right on our doorstep.

A lot of time has passed since then, and walking in felt quite nostalgic, but new at the same time. It felt like a genuinely reflective moment, seeing the growth it had made since I was there last, as well as my own. A beautiful reminder that change doesn’t have to be a bad thing, and can be something even better than before, and honestly, this summed up my most recent visit.

Sitting Outside, Watching, Choosing

Since it was a beautiful day, I chose to sit outside in the piazza. I was a little early for the Harvest Table so I settled into my seat, ready to people-watch, and craft the perfect plate. There is an art to choosing the right combo. No, I have not mastered it, but I will continue to try again and again. Hard work, I know. While waiting, I was greeted by a lovely waitress who had the most vibrant smile. I really like that she was present, but not pushy. That might sound odd, but sometimes I feel, when you’re choosing something like a self-serve option, you’re a bit forgotten about. But this was not the case. She was attentive but relaxed. It really added to the full atmosphere of the space.

Crafting the Perfect Harvest Plate

12 o’clock hit and all the dishes were ready! Best believe I jumped out of my seat and hurried to the food with big eyes and an empty stomach. Making my way to the counter was a complete sensory overload in the best way. There were colours everywhere, from glossy beetroot and vibrant greens to golden pastry and rich earth-toned sauces. I found myself in that moment of, “Okay wow… how do I choose without regretting anything?”. But, to be fair, there was no wrong decision here.

The Art of Choosing Well

I tried to be intentional, some warm, some fresh, some comforting, and some a little unexpected. And of course, choosing a mix that hopefully wouldn’t clash, but that skill takes practice, which I’m happy to continue doing.

What Was On My Plate

Once I built my own plate, and locked it in my decision by weighing it, it was time to feast. I decided to approach this plate logically, and for me, that meant trying everything in a clockwise order.

The Chicken Pie – Proper Comfort Food

I started with the most inviting dish, the large slice of generously filled chicken pie. This was absolutely packed with flavourful chicken , and when I say packed, I mean this portion alone could hit your protein needs for the day. The filling was savoury, comforting, and deeply satisfying. It was encased in a crisp, golden, and light pastry that didn’t overpower the filling but supported it. It added some texture and a buttery flavour. This was comfort food done properly.

A Vegetarian Option Done Right

Next on the roster was the vegetarian frittata which was soft, fluffy, and surprisingly light. It was far from being dry and overcooked. It was definitely freshly made, and prepared with care. The chunks of creamy feta added a saltiness that lifted everything and enhanced the other ingredients. This was a really solid vegetarian option that didn’t feel like an afterthought. It was inclusive without being boring.

Wasabi Coleslaw – A Creamy Surprise

Now we move on to the salads, more importantly, my favourite cold dish. The wasabi coleslaw was crunchy, creamy, and nostalgic. Just as I thought it was a simple classic, the wasabi cut through the richness of the mayo and added a little heat and liveliness to an all time favourite. It’s one of those sides you don’t expect to love as much as you do.

Glossy Beetroot & Balanced Acidity

My next dish was the visually striking, glossy beetroot salad. It tasted as good as it looked. Lightly glazed, not overly sweet, and a nicely balanced level of acidity creating a fresh, clean, and grounding flavour journey. This was a perfect contrast to the richer elements on the plate.

The Seaweed Salad That Sets Yumcious Apart

Last, but not least, the famous seaweed salad. This dish is why Yumcious stands out for me. I’ve genuinely never had anything like it elsewhere. It almost mimics a cold noodle dish that is swimming in a salty, umami-rich broth. It’s savoury, slightly briny, refreshing, and deeply flavourful. It sounds strange on paper but makes complete sense once you taste it. Just a warning though, it’s utterly addictive. Long story short, I did well, or rather, Yumcious did.

Why Yumcious Works

What really stands out for me is the consistency of the food itself. Every element on the Harvest Table feels considered, well executed, and genuinely delicious. It’s the kind of place where you know you’re in safe hands, so much so that it’s going to be very difficult for me not to pick the same favourites again.

That being said, there’s something exciting about knowing I can come back, try new dishes, mix things up, and trust that whatever ends up on my plate will be a good choice. With the menu constantly evolving, there’s always something new to discover, and that’s what keeps it fun, fresh, and worth returning for.

Thank you, Yumcious, till next time!

The Harvest Table changes daily.

Follow Yumcious on Instagram and keep an eye on their Stories to see what’s being carved, roasted and plated today.

Batanga Cape Town: Kloof Street’s Hottest New Cocktail & Music Playground

Wed, 07 Jan 2026 15:02:36 GMT

Kloof Street, But Make It Sultry

What better way to conclude 2025 than at a proper cocktail and music bar. Batanga is a new addition to Kloof Street yet it already feels established. It’s stylish without being intimidating, and certainly not a trend chaser. Honestly, I feel like it’s in a league of its own. As I walked in, I immediately felt hotter than I did outside, and I am not talking about the temperature. The space is sleek, dark, and self assured. I swear it was trying to seduce me.

Two Personalities, One Playground

There are two seating areas, each with a personality of its own.

The Courtyard: Effortless, Airy, and Social

The courtyard style space is open air yet still cocooned, making it perfectly suited for a day to night transition. It’s ideal for earlier evenings or longer catch ups.

The Lounge: Low Lighting, High Energy

Then there’s the lounge and bar area, my personal favourite. There is plush, intimate seating that is also super comfortable (bonus!). This space is perfect for people watching and late night conversations where secrets naturally surface. Batanga knows it’s attractive, and soon, I discovered that it has the personality to match. And of course, nothing says “main character” without a banging playlist.

Once we’d settled in and familiarized ourselves with the menu, we were greeted by our waitress. She was friendly, relaxed, and genuinely warm. It’s always so refreshing to feel like you're seen and not rushed in a nightlife setting. Being calm and collected during such a busy, chaotic time of day is an underrated skill. While waiting for our orders, we found ourselves bobbing our heads and tapping our feet to the music. Another highlight was the volume, set perfectly to add to the mood rather than stealing it.

“As I walked in, I immediately felt hotter than I did outside, and I am not talking about the temperature.”

Let’s Talk Cocktails

(Because That’s Why We’re Here)

Cucumber & Elderflower South Side: Fresh, Floral, Dangerous

Our first round of drinks arrived and I knew I made the right decision. The cucumber and elderflower south side looked clean and quietly pretty. This minimal, elegant, no nonsense cocktail was crisp, light, and instantly refreshing. It was smooth, balanced, and dangerously drinkable. There was even a moment I forgot it was an alcoholic beverage. It went down a lot quicker than expected. So yes, dangerous, but in the best way. Overall, a very good first impression.

Small Plates That Know Exactly What They’re Doing

Either my first few sips went straight to my head or the restaurant operates like an orchestra because I swear our food landed just as the beat dropped. That might forever be a mystery, but what was very apparent was that these plates looked absolutely delicious.

Prego Chicken Skewer with Cream Cheese (Main Character Energy)

In true conductor fashion, I reached for my baton, aka prego chicken skewer, and dragged it through the cream cheese it was resting on. The chicken was well spiced, but not spicy. It was flavour forward, juicy, and well seasoned. The contrast of the cool, tangy sauce was exactly what the skewers needed. I definitely double dipped (no regrets). This dish is best described as easy to eat, hard to stop.

Mushroom Faux Gras: Vegan, But Make It Decadent

The second dish was proof that vegan doesn’t mean boring, not even a little. The mushroom faux gras was plated in a way that makes you curious. Served in a build your own bite situation, my favourite. I crafted the perfect bite with a little bit of everything, well, a lot a bit of everything stacked on top of the perfectly toasted sourdough, and went to town. Mmm… that hit the spot. The parfait was deeply umami and rich without being heavy. It was silky smooth, almost mousse-like. The bread was golden and crisp, giving a lovely crunchy texture and the pickled mushrooms added little pops of acidity keeping things interesting. This was fun to eat, I loved having to think about every bite.

Round Two: Let's Go!

The Morning Smash Moment

With the music humming, lights dimming, and stomachs lined, we were ready to get back into sync with the atmosphere around us. So, of course, that called for another round of beautifully curated cocktails. I chose the Morning Smash which actually fit the room perfectly. The soft amber liquid caught the table lamp glow almost too perfectly.

I thoroughly enjoyed the drink, more than I thought I would. I can never really decide if I like marmalade or not, but in this case, it added depth and just the right amount of bitterness that kept pulling me back. This cocktail was softly citrusy, subtly sweet, and lightly bitter. No harsh edges anywhere. Well behaved, but still fun.

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Steak, Chimichurri & Thin Chips

(No Notes)

Do you know what’s even better than being white girl wasted? Being white girl wasted with a spread of food in front of you. In true half afrikaans but never learned the language because my dad left when I was born, I started with the steak. It was seared properly, not aggressively - like how I just seared my dad, lol! Tender in that “don’t talk while chewing” way. Just as I thought life couldn’t get much better, I dunked it in the glistening chimichurri. Stunning. Super garlicky and fresh. The herbs tasted freshly cut, not dragged from the back of the fridge. Then there were the thin chips that were perfectly seasoned and acted as little sponges, soaking up all the meat’s juices. This was comfort without sloppiness.

Broccolini, Because Balance Is Cute

Don’t worry, I got some veggies in, maybe not the five a day but we can’t all be superhuman. For our final dish, we ordered the broccolini which looked styled rather than airbrushed, intentional, not overworked. It was the shade of green that actually looked alive. The veg had that perfect snap before snap moment, while the labneh beneath was doing what labneh does best, cooling, cushioning, and smoothing. This came in handy with calming the spiciness from the chilli crunch. Overall, this plate felt balanced without feeling calculated, and scooping became part of the fun.

Last But Certainly Not Least

The Fault Line: Coconut, Vanilla & Drama

Finally, it was time for our last cocktail of the evening, which I must say, acted as the perfect liquid dessert rather than just another round. The fault line had full on vacation energy without being cliche. It had soft tropical notes, fruity without the sugar rush, and then just the right amount of citrus keeping everything upright. The star of the show has to be the coconut and vanilla foam. It was silky, sweet, and utterly decadent. I could have eaten that out of a tub, if that was possible. This cocktail was balanced enough to order again, and indulgent enough not to.

So… Is Batanga Worth the Hype?

All in all, Batanga delivered on every front. The food was thoughtful and satisfying, the cocktails were genuinely enjoyable, and the music added to the experience rather than competing with it. The atmosphere felt relaxed, but considered, making it easy to stay longer than expected (which I did). I’d definitely go again without hesitation.

Thank you Batanga, Till next time!

Batanga’s cocktail list is where the magic really happens — bold, playful, and made for long nights on Bree Street. You can browse the Batanga cocktail menu to see what’s currently shaking behind the bar.

East City Grill Cape Town: Where Fire, Fillet & Finesse Meet on Harrington Street

Tue, 16 Dec 2025 16:28:39 GMT

East City Grill Cape Town: A Flame-Led Concept on Harrington Street

A new restaurant, a free afternoon, and an empty stomach. Say less. This past Thursday, I slipped into Harrington Street for lunch. I was drawn in by fire, flavour, and a very good feeling. Some lunches are forgettable.

Where Braai Culture Meets Asian Finesse

This one most certainly wasn’t. East City Grill is a restaurant built around fire, not as a gimmick, but as a philosophy. This flame-led concept is rooted in South African heritage, and layered with Asian flair. Where braai culture meets finesse. A thoughtful exploration of smoke, heat, and simplicity.

“This dish took me back to my school days, more specifically, Friday mornings bunking school with my brother.”

The Entrance: Red-Lit Drama & Immediate Main Character Energy

Upon arrival, the sign immediately caught my eye. It was giving off a calm, confident, and unbothered energy. Just as I thought the sign was the main character, I took a peek inside only to see the most dramatic flight of stairs I’ve maybe ever seen. To be fair, I don’t generally go around admiring staircases, but this one was impressive. Walking up these red-lit, cinematic stairs felt like crossing into another mood entirely. Anticipation was slowly building with every step, and once I made it to the top, I was far from disappointed, quite the contrary actually.

What was waiting for me at the top once I ascended was not noise, not chaos (I left that all downstairs), but a calm and tranquil space. It reminded me of Bali, well Bali before it became oversaturated with fake spiritual influencers, but that’s a topic for another day. There was warm wood lining the ceiling above, soft lighting that glowed at just the right intensity, and I must mention lovely cold air coming from inside. This was the cherry on top for making me feel like I was back in the East. It was the contrast of coming from a hot, muggy outdoors into a cool, fresh interior. Almost like a safe haven.

Bubbles in the Lounge: Plush, Polished, and Unbothered

Once I landed back on the landing space, I saw the hostess grinning from ear to ear, the type of smile that makes you feel instantly at ease. She was effortlessly warm and genuinely welcoming. She led us through to the lounge area where we would be sipping on some bubbles before heading through to our table. The lounge was intimate and beautifully styled with plush seating, earthy tones, and the perfect balance between sophistication and comfort. It almost looked identical to my dream living area, you know, in the “when I’m big” type of house.

We were served a glass of cold, crisp bubbles in the most elegant glassware. As I drank my dry, perfectly chilled drink, I found myself sinking deeper and deeper in my chair… But alas, it was time to fest! After striking a few essential poses, we were escorted to the dining area where we would be spending the rest of our afternoon.

The dining room is best described as having grown-up energy. Super confident and unbothered, and rightfully so because nothing here is overdesigned or overexplained. Clean lines, generous spacing, and warm materials that do all the heavy lifting. It’s the kind of room that assumes you know what you’re doing the moment you sit down. And in true fake it till you make it energy, I sat down graciously but assertively, and sipped on my bubbles like the wife of a sommelier would.

The Bread Course: Mosbolletjies, Bovril Butter & Lots of Memories

Just as I thought life couldn’t get any better, our waitress surprised us with a complimentary bread course . Bread is my love language. I almost jumped out of my seat with joy but then remembered to play it cool and match the calm and collected atmosphere. The mosbolletjies were dressed with shavings of Parmesan cheese, and the cloud-like bread steamed as you pulled it apart. I was instantly hit with the sweet and aromatic smell that took me straight back to my gran’s kitchen.

Alongside this fluffy little loaf were two different butters. Now this screamed South African nostalgia. The one was bovril butter. I mean, come on. Iconic. It tasted like that buttery, salty, and savoury bovril on toast that you grew up on. The second was apricot butter. Personally, apricot jam always beats strawberry jam, no debate. That is most probably because I am a very proud South African. I’m also a firm believer in one savoury slice and one sweet. It felt like home, but with better lighting.

They nailed this.

Fresh Fish Nigiri: Clean, Playful & Quietly Nostalgic

For starters, I ordered the fresh fish nigiri. It arrived looking clean, precise, but still playful. Three perfect layers of rice, avocado, and fish that was then topped with little dots that immediately told me this wasn’t going to be boring. The tuna was beautifully fresh and delicate, the avocado brought that familiar creaminess I always crave in sushi, and something I don’t generally think of but the rice had a lovely chew to it. It wasn’t stodgy, it wasn’t al dente, but it was just right. The light ponzu dressing added that saltiness and acidity.

I absolutely loved the little pops of flavour throughout. This dish took me back to my school days, more specifically, Friday mornings bunking school with my brother. We would binge watch Jerry Springer, then head out for half price sushi . Rainbow rolls were always my order, non-negotiable. A quiet moment of nostalgia I didn’t see coming. RIP my brother.

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Holiday Energy in a Glass: East City Grill’s Singapore Sling

Back to the table, but not for long, because their take on a Singapore Sling (apologies, I forgot the name of their version) transported me sky high, onto a flight en route to an island holiday. Of course, this one was much more refined than the slightly warm, very artificially sweet cocktail borderline mocktail, served in a little plastic cup on the plane. First things first, she was pretty.

It’s definitely the type of drink you would be served at a five-star resort. Soft blush pink liquid with a light, airy foam sitting on top. Mimicking a sunset by the ocean. It was finished with the most perfect slice of orange, as well as a glossy, jewel-like cherry. Hard to believe, but it actually tasted better than it looked. It was juicy, refreshing, and well-balanced between sweet, sour, and spirit. Long story short, holiday energy in a glass. But, be careful, you might find yourself booking that well-deserved trip away after one, or two…

The Fillet: Wagyu-Brushed, Flame-Kissed & Seriously Impressive

Moving on to mains. I went for the fillet, cooked perfectly medium-rare . Warm, blushing, and exactly how I like it. I love that you get to choose which steak knife you would like to use, not that you need one since the steak cut like butter. The meat is brushed with wagyu fat before sizzling on the open flame, which adds the kind of char you want on a steak. Smoky, savoury, and complete braai vibes. I must just say that the seasoning was spot on. I didn’t think about salt once, which is honestly the highest compliment. It was a thick piece of meat, so that’s super impressive.

Exotic Mushroom Sauce & Creamed Spinach with Pear

To accompany my steak, I chose the exotic mushroom sauce. Wow. It was silky, deep, and unapologetically umami. This was a match made in heaven. I chose the creamed spinach as my side, and it really surprised me in the best way. It was creamy, but very light. It was fresh, vibrant, and lifted with little pops of pear that added a gentle sweetness. The perfect contrast to the rich sauce and buttery meat. Fillet has always been my go-to, and this one is genuinely one of the best I’ve ever had. And yes, better than plenty of steakhouses.

The Cheesecake That Changed My Mind

Last, but certainly not least, we have dessert. I don’t usually order cheesecake … but I’m SO glad I did. This is the best cheesecake I’ve ever had. Like, no notes. And if you know me, you know I’m all about the base. This one was thick, buttery, tennis biscuit energy, and I loved that it climbed up the sides. It was built like a house.

The filling was proper decadent, it was so thick that it held onto the spoon like it didn’t want to leave. Like how you would hold onto your bed frame when your mom pulled you out to get ready for school. That much grip. The matcha dusting added that little bitter edge, which cut through the richness beautifully. It was served with a puffed rice ice cream which was milky, light, and slightly savoury, rounded out the richness.

Just when I thought the glossy gel cubes were just there for presentation, I added them to the mix and they popped with a fruity sweetness. It was the perfect playful contrast to all the creamy flavours.

Final Thoughts: Fire, Confidence & A Return Visit Incoming

All in all, East City Grill completely exceeded my expectations. Thoughtful, confident cooking with real heart behind it. From start to finish, everything just made sense. Safe to say this one’s earned a return visit, and sooner rather than later.

Thank you East City Grill, till next time!

If you’re in the mood to switch things up, you don’t even have to leave the building. Just steps away is Yakiniku, East City Grill ’s interactive Japanese dining space where guests become both chef and diner. It’s an entirely different experience under the same roof.

Grub & Vine Norval: Sunshine Gnocchi, Silk Panna Cotta & Terrace Views in Cape Town

Mon, 01 Dec 2025 17:30:13 GMT

I don’t know if I dressed for Grub & Vine, or if Grub & Vine dressed for me. Either way, it was a full Spring romance moment. Well, maybe just a Spring moment, it seems that romance died about right after my last review… Oh well, onwards and upwards. I mean, it’s probably for the best. I’m a full time eater, he’s a part time snacker. It would have never worked, right? Or maybe it was because he lives in Australia… Anyhoo. Swiftly moving on from Mr Aussie Anonymous. I spent my past Thursday afternoon sipping on generously sized glasses of wine, indulging in delicious food, and soaking up the sun. Because life’s too short to be crying over a no name brand, and an exchange rate I could never compete with.

Grub & Vine Norval: A Spring Afternoon Done Properly

As I stepped inside, I immediately felt like my outfit had been waiting for this backdrop. The space is sophisticated without the “try hard energy” you sometimes get in fancy dining rooms. I’m convinced that’s mostly thanks to the warm, friendly welcome from our waitress, Flowers. Yes, Flowers. As in soft, pretty, quietly bright, and impossible not to like. I felt an instant connection to her as I was wearing a dress with flowers printed onto it. Coincidence? I think not. Since it was a stunning day, we decided to sit outside. En route to our table, I had a little look around the interior. I absolutely loved the sleek tables, sculptural chairs, and that slightly mysterious lighting that makes you look 11/10 in photos. I almost changed my mind about our seating arrangements. That was until I saw the terrace.

“I don’t know if I dressed for Grub & Vine, or if Grub & Vine dressed for me.”

Why the Terrace Is the Real Main Character

Just wow. It’s modern, green, and tranquil. The soft shade sails filter the sun just enough, everything is bright, but not blindin g. The tables are spaced with actual breathing room, no eavesdropping, just peace. Not to mention, the view. The terrace overlooks their sculpture garden, with mountains behind it. Greenery everywhere, basically a high budget countryside aesthetic. Sitting out there felt like we’d stepped out of Cape Town traffic and into a painting. I sat back, relaxed into my chair, and prepared myself for an indulgent spring afternoon.

The Wine List: Curated, Considered & Generously Poured

If there’s one thing Grub & Vine doesn’t play about, it’s wine. Their wine list reads like a love letter to both local legends and international icons. It’s curated, considered, and refreshingly unpretentious. In the spirit of Spring, I was craving something crisp and fresh, so, naturally, I went for a glass of the Aubrey Sangena Sauvignon Blanc 2023. It arrived looking like it wanted to flirt with me. It was bright, perfectly chilled, and incredibly generous. The bigger the better, right? I definitely agree when it comes to wine, and food. This liquid gold therapy encased in a fishbowl sized glass was citrusy, bright, and borderline uplifting. I swear it boosted my serotonin. It’s the kind of glass that makes you want to stay for a second… and a third.

The Food: Spring-Forward, Vegetable-Led & Perfectly Executed

It’s never a good look to drink on an empty stomach, so obviously I behaved. Since I was in a spring dress, reading the spring menu, with a waitress named Flowers, I found it only fitting to order bright, fresh, and feminine dishes. Sorry boys, no meat for me! I woke up in a “ vegetarian goddess with a glass (or two) of wine” mood. I went for the a la carte menu because she (me) is that girl who wants to curate her own journey. And with that, orders were in. Let the performance begin!

Bread of the Year Energy

Moments later, my favourite person of the day, Flowers, was back and she was bearing gifts. Placed in front of us was the complimentary bread, aka, the real main character. If you know me, which I am almost certain you do, I’m a carb girl through and through. I always will be. Hard to impress? Negative! The moist focaccia was warm, bouncy, soft, and slightly oily, in the best Mediterranean summer way. I’m not usually a butter girl, but THIS butter? It was sweet, herby, silky, and melted beautifully into the pockets of the bread. Honestly, this might be my bread of the year contender.

Heirloom Tomato & Summer Beet Salad — Beautiful but Bold

For starters, I ordered the heirloom tomato and summer beet salad. Look, visually it was stunning. It had full Hinge profile hero shot energy. All the colours were colouring, ruby reds, glossy tomatoes, neon pink radish, that little basil gel moment… It looked like the salad equivalent of a man who knows his angles and refuses to take a bad photo. But once we actually spoke, immediately nope. The flavours were so acidic, sharp, intense, and a little aggressive. No softness, no warmth, no gentle sweetness to balance the attitude. It was giving beautiful, but emotionally unavailable. Basically the salad version of a guy who looks like your dream guy online, and then turns out to be too citrusy and chaotic on the first date.

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The Gnocchi That Stole the Show

Luckily for me, the mains turned out to be the unexpected but perfectly rebound man who actually treats you gently. The plate arrived and genuinely felt like the energy shift after you block the wrong guy and the universe immediately sends you something kind. It looked like sunshine in a bowl, warm and glowy. The gnocchi were fat, soft little pillows, the kind you want to lie on after a long week. They had that perfect pan seared edge, golden, slightly chewy, and completely addictive. The sweetcorn was popping through like little bursts of sweetness. And that zucchini basil puree, my god! It was smooth, velvety, and herby. Like pesto’s bougie cousin. I absolutely loved the Parmesan crisp. It was crunchy, salty, and totally dramatic. You know, just to keep things interesting. Simply put, this was the dish I’ll remember.

Silky Panna Cotta & Berry Sorbet — The Perfect Reset

By the time dessert arrived, I was already emotionally repaired, but this plate really sealed the deal. It looked beautiful, refined, and super high end. The colours were vibrant without being chaotic, and the textures balanced each other visually. The panna cotta was silky and wobbly in the cutest, most elegant way. “Smack that, all on the floor. Smack that, give me some more. Smack that, 'til you get sore. Smack that, oh”... Whatever happened to Akon?

Anyway, this wobbly delight was light, creamy, clean, and gentle. Very easy eating. The toasted meringue added that little bit of sweetness and burnt caramel from the torching. There was a lovely crunch from the buttery crumble , just enough to break the softness of everything else. Lastly, the deeply berry sorbet. It was cool and bright and tasted like someone took a whole punnet of berries and turned it into a single intense spoonful. This dish was refreshing without being sour, and sweet without being heavy. The perfect reset after the warm, comforting richness of the gnocchi. A very “kiss on the forehead before you leave” kind of dessert.

Now that I think of it, it’s almost like a deconstructed berry pavlova… Is this my sign to fly to Australia? Could it be? Maybe a bit delulu. Just as delulu as that word being added to the Cambridge Dictionary.

Final Thoughts: Grub & Vine Norval Is Soft Luxury Done Right

By the end of the afternoon, I felt like I’d slipped into a different little universe. One where the sun hits just right, the wine flirts back, and the food moved from cute to captivating. Grub & Vine Norval has this effortless way of making everything feel softer, slower, and prettier. Between the sunshine gnocchi, the silky panna cotta, and the garden views, I left feeling full, glowy, and genuinely happier. I’d go back in a heartbeat.

Thank you Grub & Vine Norval, till next time!

While Norval offers a tranquil, art-filled setting, the original Grub & Vine on Bree Street delivers the same culinary precision in the heart of Cape Town.

Elgr Cape Town: The Perfect Kloof Street Date Night (Tapas, Cocktails & A Hinge Plot Twist)

Mon, 24 Nov 2025 15:06:12 GMT

Why Elgr Is One of My All-Time Kloof Street Favourites

Elgr is one of my all time favourites. It’s moody without being too moody, sophisticated without being pretentious, and somehow manages to feel both forest calm and city cool at the same time. I love the sage greens, charcoal tones, and soft foliage. The space looks imported from someone’s Pinterest board… It’s all just so thoughtfully put together. The open kitchen blends into the gorgeous, slightly mysterious atmosphere.

And don’t even get me started on the menu. First of all, the cocktails. Elgr’s bar team doesn’t just mix drinks. They compose them. Every cocktail feels curated and intentional, and they’re absolutely stunning on the eye. Their food menu is exactly what I love. It’s globally inspired, beautifully plated, and made for sharing. These tapas style plates feel playful and social without any of that heavy commitment, which is perfect for a first date.

Tapas, Tension & The Hinge Snacker Dilemma

This brings us to the reason I was here. You know those Hinge matches where you’re like, “Hmm… we could either vibe or this could be a spectacular disaster?” That was the energy going in. To make it more thrilling, he casually mentioned he’s a “snacker” on first dates, while I’m very openly an “eater”. My soul briefly left my body. Then I had a moment of CSI Paige logic. Tapas = snacks, therefore food. The perfect middle ground! So I suggested Elgr. And honestly? It was genius of me.

Saturday night arrived, and Kloof Street was looking all moody and cinematic. It was making me feel like the main character, hopefully in a romcom and not so much a horror. Naturally, I was feeling a little anxious, but that all fell away when I was greeted by Jose, the doorman. There has never been a time where I haven’t instantly felt happier after seeing him.

He is one of the most genuine and kind people you could meet. He smiled, warmly welcomed me, and showed me to the table. There my date was. I looked at him for the first time and felt relieved. No catfishing detected. The date started to settle into something that felt promising and low pressure, and then things went from good, to great. He suggested we share six plates, that’s when my soul ascended. I thought to myself, “Okay, if this is his version of snacking, I’m safe”.

“The raw beef was insane, one of the best tartare style dishes I’ve ever had. Trout roe. Genius. Joy. All things good.”

Cocktails That Feel Composed, Not Just Mixed

Our cocktails arrived, and my Spring Tea was served in a chic little jug, giving some serious inner city tea ceremony vibes. It was then poured into the most adorable tiny cup.

Spring Tea: A Cape Town Summer in a Glass

It was so light, refreshing, and not pretending to be sweet. The fynbos gin added a soft botanical whisper, and the rooibos and peach flavour was so nostalgic. This tasted like a Cape Town summer in a glass. A little too easy to sip on, but I’m not complaining.

Small Plates That Deserve Main Character Energy

Soon after, our first plates landed and instantly my faith in humanity was restored. Shanice and anonymous hinge date did well.

Burrata with Bergamot & Beans: Almost Perfect

I started with the burrata which looked like a cloud that pays rent, in Kloof Street nonetheless. It was perfectly creamy inside, that soft pull you always get excited about. The earthy beans were met with the bright bergamot. Fresh and clean flavours from the lemon and mint made the burrata taste even richer. I was lowkey obsessed with the croutons. How could you not be? Buttery, golden, and soaked up all the juices on the plate. Absolutely delicious. This dish was almost perfect, but in my opinion, it needed a bit more seasoning. Luckily for me, there was some flaky sea salt on the table, a little sprinkle on top made it a 10/10.

Blood Orange & Belnori: Citrus Meets Cape Depth

The second plate was visually beautiful. The bright blood oranges topped with shavings of pale Belnori cheese was a showstopper. I can’t say I’ve ever had anything quite like this, taste and texture wise, but it really surprised me. This salad ended up being one of my favourite dishes of the night. The combo of the sweet, juicy citrus with the sharp, strong cheese was like a little flavour slap, but sexy. It was light, refreshing, but also had a lovely depth to it. Reminded me of something Mediterranean with a Cape Town twist.

Negroni Energy: Bitter, Balanced & Grown-Up

one drink down and two dishes gone, the conversation started to feel easy, fun, and a little flirty. Before our next course arrived, we thought it would be best to order some more cocktails. Gotta stay hydrated, am I right? He said negroni, I second that, and Shanice and the bar team made the magic happen. Long story short, it slapped. Perfectly bitter, perfectly balanced, no watery nonsense. It felt sophisticated, like we were entering the grown up date part of the evening. It paired so well with the savoury mid meal dishes.

Beetroot & Goat’s Cheese: Moody but Slightly Earthy

This round consisted of two visually dark and moody plates. One of them was essentially a beetroot salad , which was on a bed of the most delicious creamy and tangy goat cheese. It was topped with a rich and nutty vinaigrette, as well as a pistachio crunch that added that necessary bit of texture. Although the beetroot was soft and cooked beautifully, I found it to be a bit too earthy rather than that slightly sweeter, almost caramelised flavour. I feel that could have elevated and balanced this dish more, but still a solid plate.

Raw Beef with Trout Roe: The Showstopper

Next was the showstopper of the night, the raw beef dish. It was actually just insane, it’s honestly one of the best tartare style dishes I’ve ever had. The beef was super tender, it almost just melted in your mouth. The sour cream and dill base was bright, creamy, herby, and just downright addictive. The salty, crunchy potato crisp was the perfect contrast to all the rich flavours and smooth textures. Just when I thought it couldn’t get any better, I felt a pop in my mouth and a burst of a sweet and salty flavour. Trout roe. Genius. Joy. All things good. I don’t normally take my date home after the first night, but I could definitely make an exception for Mr Raw Beef. Looking over at Anonymous, I could tell he felt the same way. Instead of making it awkward, we cleared the plate before it became something to fight over later.

Smoked Apricot Sour: The One I’d Go Back For

After a mix of flirting, comfortable banter, and a good amount of delicious food and drinks, we were officially having a great time. With our final eats en route, we needed one last cocktail to fully lock in the mood of the night. After some very careful consideration, we decided on the smoked apricot sours. Sweet enough to be fun, bitter enough to be grown up. Visually, it was stunning. First sip, immediate “oh wow” moment. This was my favourite drink of the night. The smoky apricot was warm, almost caramelised and the lemon juice just brightened everything. The whiskey gave it depth but no harshness, and the bitters tied everything together. This is the cocktail I’d return to Elgr for. Dangerous in the best way.

Woodfired Pizza That Changes The Date Trajectory

Another thing you cannot not do when going to Elgr is skipping on one of their pizzas. Arguably one of the best in Cape Town, and I love their unique toppings.

Kale, Oyster Mushroom & Hazelnut Pizza

We chose the kale, oyster mushroom, and hazelnut pizza which we paired with the cucumber salad for our final course. I know what you’re thinking, and honestly, I was thinking it too. Mr Anonymous Snacker can EAT! Anyway, the pizza arrived looking dramatic, charred, and gorgeous. It had that signature woodfired crust that was airy, blistered, and smoky. As I mentioned, the topping combo looks unusual on paper but makes total sense on the palate.

Starting with the basics, the base was beautifully light and had a good chew. The tomato base was tangy and slightly sweet, with just the right amount of creamy mozzarella melted on top of it. Now to the more unconventional part, the toppings. The kale added saltiness and crunch, while the mushrooms added meatiness and umami. The hazelnuts were unexpected but wow. Why have we not been putting nuts on pizza? I loved the texture and the earthy balance it brought to it. This dish turned the date into a proper shared experience.

The Cucumber Salad You Shouldn’t Skip

Just when I thought things couldn’t get any better, I had a bite of the cucumber salad. Yep, that was the perfect mid meal palate reset. It was refreshing, creamy, and crunchy. The dressing was bright, tangy, and incredibly addictive. Disguised as a side dish, but full of main character flavour. This is a little hidden gem on the menu, just trust me on this one. It’s something special.

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Final Thoughts: Is Elgr Worth It for Date Night?

Overall, I had an absolutely fantastic evening. Elgr is showing again why it’s one of my top Kloof Street favourites. It’s stylish, intimate, reliable, and it always hits the brief. The cocktails are genuinely memorable, the food is consistently brilliant, and service from Shanice tied the whole evening together. You leave feeling full, happy, a little floaty, with good energy for whatever comes next. It’s the kind of place that makes a Hinge date feel cinematic.

Thank you Elgr, till next time!

Lazari Gardens: Where Cape Town Goes for Proper Shakshuka & Unreal White Chocolate Cheesecake

Mon, 17 Nov 2025 15:48:58 GMT

This past weekend I found myself at Lazari. A relaxed and effortlessly homely cafe located in the heart of Gardens. It’s the kind of place that feels like it’s been a part of a neighbourhood forever, quietly holding space for people to read, write, think, flirt, cry, recover from pilates, or just exist.

New Title

“It’s the kind of place that’s not trying to be cool, which weirdly makes it very cool.”

Old-School Cape Town Charm in the Heart of Gardens

As I arrived for my solo date , I was met with the warmest welcome from Michelle, the manager, who looked after me the whole time. She’s the exact kind of person who makes a neighbourhood cafe what it is. Warm, unpretentious, and genuinely enthusiastic and kind. Making my way to my table, I had a little look around. Lazari has that old school Cape Town charm. I loved the mismatched chairs, simple wooden tables, soft lighting, and a pastry counter that feels impossible to ignore. Don’t worry, we’ll get back to that. It’s the kind of place that’s not trying to be cool, which weirdly makes it very cool. I chose to sit in a cosy corner, the perfect spot, quiet enough to hear your thoughts, as well as people watch. My second favourite activity, after eating, of course.

Almond Milk Cortados & Comfort Food Done Properly

I ordered my usual almond milk cortado, which was perfectly balanced, smooth and had a lovely strong caffeinated kick. Not too hot, not too cold, just right. They definitely know what they’re doing. As I sipped on my little hug in a mini mug, I settled into my seat, and began reading the menu.

The Shakshuka That Slows You Down

Lazari is open for breakfast and lunch, and the menu has classic comfort dishes, no gimmicks, no chaos. Just clean, simple, homemade food. Honestly, everything looked so delicious, it was difficult to choose, but with a grumbling belly, I finally decided on the shakshuka. I chose wisely because what arrived was a big, generous, and heavy skillet filled with steaming hot, rich coloured red and orange sauce topped with perfectly cooked eggs. Alongside this pan of pure comfort was the fluffiest, warm pita bread. I couldn’t wait to smear it through the vibrant sauce.

I am actually so proud of myself, somehow I was able to practice patience while waiting for it to cool a bit. I loved the rustic caramelised edges of the pan, it added charm and I knew it would be extra flavourful too. It looked like it was made with care. Finally, the steam dissipated and it was time to taste.

I ran the pillowy soft pita through the sauce and made sure to get some of the golden, luscious yolk into the mix too. Oh my word, it was absolutely stunning. I’ve had a lot of shakshukas in my time, but this one was slightly different. I found it to be incredibly fresh and the juicy tomatoes burst with flavour. It wasn’t too salty or heavy like I have had in the past. The sauce was bright, vibrant, slightly acidic, and had natural sweetness coming through. The spices were subtle but far from feeling flat or one note. It was layered with seasoning, with gentle paprika smokiness, fragrant cumin warmth, and garlic that’s there but not overpowering. Since the sauce was on the lighter side, I found that the egg yolk added a delicate richness and silkiness that mixed into the sauce beautifully.

Overall, this dish was totally cosy and satisfying. It’s one of those breakfasts that makes you slow down, and best believe that was exactly what I did. It was grounding, warming, and deeply comforting.

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Michelle Just Gets Me

After an absolute flavour journey and slowly melting deeper and deeper into my seat, Michelle was back and with a big smile on her face, she asked what I would like for dessert. This is when I knew she was 100% my type of person. I am a firm believer in having a sweet treat after every meal, any time of the day. However, this time I was utterly stuffed from my wholesome, heart and soul warming breakfast. Fortunately, there is such a thing as a takeaway cake box, so we made our way to the counter where she talked me through the selection of baked goods. Decisions, decisions…

The Main Character Dessert: White Chocolate Cheesecake

Of course I went for the most indulgent looking option, that being their famous white chocolate cheesecake . A very main character dessert. This is one of the best cheesecakes I’ve had in Cape Town, hands down. I don’t even know where to begin. It was silky on the tongue, but with a gentle, custardy firmness underneath. The white chocolate actually tasted like white chocolate, not artificial or too sugary, just real. Almost like a white chocolate mousse and a classic cheesecake decided to merge and become their best selves. The crust honestly stole the show for me. It was golden, crumbly, buttery… like it had been kissed with salt. It was perfectly baked, no burnt edges, no raw bits, just this gorgeous, even crumble. It’s the kind of slice you keep glancing at while you’re eating because you can’t believe how good it is. If Lazari ever stopped making this, I’d genuinely be upset.

A Neighbourhood Café You Fall For Slowly… Then Suddenly

From the first cortado to the last bite of that unreal white chocolate cheesecake, Lazari was just lovely. The food is thoughtful, the atmosphere is warm, and the people make you feel instantly looked after. It’s the kind of neighbourhood cafe you fall for slowly and then suddenly. I highly recommend trying it for yourself. I am already planning my next visit.

Thank you Lazari, till next time!

Harvest Café Muizenberg: The Best Smoothie Bowl in Cape Town

Mon, 10 Nov 2025 16:12:13 GMT

Harvest Café Muizenberg: A Seaside Escape for Food Lovers

There’s something about Muizenberg that feels like a mini escape. The salt in the air, the coastal hum, and that irresistible sense of seaside slowness. It’s that perfect in between of relaxed and awake. I mean, first of all: location, location, location! The ocean is your backyard, in my case, my front yard. I am so grateful to call this place my home. What more could you ask for? Well, that’s what makes Muizenberg special. It delivers even more than you could have ever expected. It isn’t just pretty on the eyes, but it’s full of personality, and that’s thanks to the people within the community and all the hidden gems around.

Of course, as a foodie, I find myself out and about at restaurants all the time. I have tried most, if not all, the restaurants the area has to offer, and my constant favourite has to be Harvest. From the delicious food and coffee, to the incredibly friendly staff and warm atmosphere, it really has it all. The space itself is light filled, open, airy, and effortlessly grounded. That perfect mix of surf town casual and cafe chic. I love the natural wood, hanging greenery, warm lighting, and earthy tones. It gives off that energy of an island holiday, especially since it’s almost summer. Another bonus is that they have outside seating, perfect for the warmer months to come!

“It feels like a breakfast you’d eat on holiday, sitting in the sun, with not a care in the world.”

Solo Dates, Seaside Air & Why Harvest Is My Go-To Café

Since I am approaching my two year single mark (WHOOP WHOOP), I have decided that I am going to take myself out on a solo date every week, and what better place than Harvest Cafe! It’s the perfect place to sit back and relax. Whether you’re sitting outside with the sun rays shining down on you, or finding a comfy corner inside to read a book, people watch, or just listen to some music. I must add, they do have great Wi-Fi. Do with that what you will.

Anyway, back to my solo dates, I have made it my mission to try everything on the menu, one meal at a time. Because if you’re going to do it, you might as well do it right, right? The menu walks the line between healthy and hearty. There are smoothie bowls, wraps, bagels, breakfasts, and more. Yes, I am going to be busy and I am so excited! Everything is fresh, generous, and wholesome, just the way I like it.

Into the Blue Smoothie Bowl Review: Harvest Café’s Local Favourite

This week I went for the Into the Blue smoothie bowl, and honestly, I get why it’s a local go to. From the moment this beauty landed on my table, I knew I was in for something special. The presentation was 10/10. The bowl was big, bright, and beautiful. What’s there not to love? The contrast of the creamy green spirulina against the golden granola and vibrant fruit makes it almost too pretty to eat (almost). No, I didn’t make a mistake. Yes, it was green. Why? Blue spirulina is hard to come by at the moment, but not to worry because it is still absolutely delicious and green has as many, if not more nutrients than the blue. Now you know, thank you Google!

Texture & Flavour: Thick, Creamy and Sunshine-Filled

The smoothie base’s texture was exactly how I love it, thick, creamy and smooth with just enough body to hold its shape. Not icy, not watery, and not so cold that it shocks your taste buds. It’s that perfect middle ground where every spoonful feels lush and satisfying, filling without feeling heavy. Flavour wise, it’s sunshine in a bowl. The mango and banana create a naturally sweet, velvety base, while the lime and orange keep it fresh and bright. You can taste the cashew butter and vanilla adding nuttiness and warmth. The spirulina then gives that signature earthy note that balances the sweetness and richer flavours beautifully.

Harvest’s House-Made Granola (The Real Star)

Now for my favourite part, the granola. Harvest makes the best one, in my opinion. It is toasty, golden, and ever so slightly chewy. What sets it apart for me is that warm maple meets cinnamon flavour that instantly makes you slow down and savour. It tastes as good as a hug from a loved one feels, you just can’t beat it. Then for the other toppings, the coconut flakes add crunch and a gentle tropical flavour, while the berries and banana slices bring freshness and natural sweetness to each bite. Overall, this bowl is the epitome of balance. It’s rich but refreshing, indulgent yet wholesome. It feels like a breakfast you’d eat on holiday, sitting in the sun, with not a care in the world.

Is Harvest Café the Best Smoothie Bowl in Cape Town?

This was the perfect start to my solo date series. A little moment to myself, surrounded by good energy and even better food. If this is how the story begins, I can’t wait to see where the next chapters take me. And honestly, what a start, this might just be the best smoothie bowl I’ve had in Cape Town, and it happens to be right on my doorstep. Lucky me.

Thank you Harvest Cafe, till next time!

Motherdough Jonkershoek: Sourdough, Panini & Pizza on a Cape Farm (Launch Review)

Fri, 07 Nov 2025 14:21:23 GMT

The farm-to-table setting in Jonkershoek

This past week, I had the pleasure of attending the launch of the newly opened Motherdough. It is set on a working farm in Jonkershoek, surrounded by gravel, mountains, and slow moving air. It feels like it’s miles away from the city, even though it’s just outside Stellenbosch. Very much giving off that farm to table charm, met with Italian countryside calm.

The veggie patch, the Cape Dutch farmhouse, and “Eat Proper Bread”

Once I arrived, I took a slow walk through the garden, stopping to look at all the veggies they had growing. I am not much of a green thumb, however I can appreciate a good vegetable patch. I must say, this one was thriving. After having my head in the ground as opposed to in the clouds, I turned around and saw the most beautiful yellow and white Cape Dutch farmhouse. Yellow is my favourite colour, it was actually the colour of my very first bedroom, so this spot instantly felt like home to me. I am not sure what I loved more, the deep yellow signature wall, or the wall with “Eat Proper Bread” painted onto it in big, bold letters.

“You don’t just eat here, you breathe slower, taste deeper, and leave calmer.”

Inside Motherdough: a bakery with a mood

Sage green walls, perfect pastries, and that ‘don’t touch me’ display

Undecided, I made my way inside through the mint coloured doors and was immediately hit with all things sourdough. More specifically, “MOTHERDOUGH”, which stood proud on the sage green walls. In front of the sign was a counter with a glass display of pastries that looked too perfect to disturb. Thankfully for them, I left them at peace as I was there for the launch.

The launch experience: communal table energy + coffee first

The event took place in the most stunning room. It had high beamed ceilings, olive green walls, and it was filled with sunlight that spilled through the countryside windows. There was a long wooden communal table that was dressed with layers of loaves of different types of bread, pastries, jars of vegetables, and the most beautiful sunflowers in glass jars. I knew I was in for a wonderful morning, and a tasty one at that.

Cortado with almond milk before eating my weight in carbs

Before the talks commenced and while we were still waiting for everyone to arrive, we were treated to some coffee. I thought it was super thoughtful and a lovely touch. It really reflected the type of people the owners are, as well as their bakery. Wholesome, homely, and authentic. I ordered a cortado with almond milk, which was smooth and delicious, and the perfect little caffeine kick before eating my weight in carbs. Don’t worry, good quality carbs, even gut healthy.

Lance & Willem, Alfonsina, and the Motherdough philosophy

Once everyone had found their seats and settled, we were welcomed by the coowners, Lance and Willem. Two bakers who treat dough like an art form and fermentation like a language. They started Motherdough during lockdown, helping home bakers succeed with Alfonsina cultures. What began as a side project quickly became a movement. Together, they’ve built something that feels deeply personal yet widely loved. A community grounded in craftsmanship, quality, and curiosity. Lance then talked us through the history of Motherdough. This is not just a bakery, it’s a philosophy of fermentation. A love letter to Old World Italian techniques and honest ingredients.

No shortcuts, no commercial yeast — just time, temperature, and care

Every loaf starts with their century old starter, Alfonsina, a living culture that brings depth and soul to every bake. They believe that bread should be alive, no shortcuts, no commercial yeast. Just time, temperature, and care. This philosophy runs deeper than bread, it’s about connection, patience, and craft. You don’t just eat here, you breathe slower, taste deeper, and leave calmer.

What we ate: grilled cheese, the panino, and pizza rounds

And with that, let’s get into the food. There were plates of all things carbs being passed around the room as we learned more about the art of bread, and I must just say, I am all about interactive learning. Especially when the lesson requires eating.

The grilled cheese

First things first, a classic. The Motherdough’s grilled cheese. It’s the kind of toastie that seems simple until you taste it, and then you realise it’s anything but. The bread is the star, naturally. The sourdough crust hits every note. It’s blistered, buttery, audibly crisp on the outside, but still soft and elastic in the middle. You can feel the fermentation in the texture, those little airy pockets that give each bite a bit of chewy lift. Then the cheese, sharp and balanced, with a bite that cuts through the butter but doesn’t overpower it. The cheese filling wasn’t heavy or the super stretchy kind, which personally I love. I am a firm believer in less is more, especially when you have such good quality ingredients. The whole thing was perfectly restrained, nothing dripping, nothing extra. Just the best kind of minimalism. Bread, butter, cheese, time, and heat. Simple on paper, sacred in practice.

The Panino

(the “go quiet mid-bite” one)

Next might have been the best sandwich I’ve ever had, the Panino. This is the kind of panini that makes you go quiet mid bite because your brain is too busy trying to process how something so simple can taste so profound. The bread, obviously, does the heavy lifting. You get that classic chew, soft and springy. Then it’s filled with a layered balance of sweet and savoury items that just work. Smoked ham, ribbons of chargrilled zucchini and peppers, all rounded off with this unexpected brush of apricot jam that ties everything together. The sweet and salty contrast feels cheeky, and every bite builds, from buttery, to smoky, to tangy. Somehow it still tasted fresh and vibrant. And as Lance himself joked, “It’s not a good panini if your hands aren’t oily or the paper bag isn’t translucent”. He’s right. There’s something beautiful and honest about that, food that doesn’t pretend, and leans into that little “messy honest” vibe. There were a few different paninis on offer, but I was saving room for the pizza round.

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Margherita pizza — bright, fresh, quietly confident

My first slice was the Margherita pizza , or as I like to call it, the essence of everything good. You could taste how fresh it was with that bright tomato base. It was already so flavourful and vibrant. It was topped with the kind of mozzarella that melts just enough to pull a string but not enough to drown a slice, and a generous drizzle of good quality olive oil. It honestly didn’t need toppings or theatrics, it was already balanced enough, and quietly confident. The crust was thin but with life in it. A little blistered, lightly salted, and chewy in that way that makes you want to hold it up to the light just to admire the air pockets.

Quattro Formaggi — the soul

(Gorgonzola + smoked mozzarella moment)

For my final eat as I was honestly stuffed, I had a slice of the Quattro Formaggi. A richer moment, silky, savoury, with that unmistakable Gorgonzola depth that brings just enough funk to make you pay attention. There was a smoked mozzarella ball sitting on top like a prize in the middle. It added a soft smokiness that I really enjoyed. Look, it’s cheesy, and every melt had intention. Each cheese has a job, and together they’re perfectly in sync. If the Margherita is the heartbeat of Motherdough, the four cheese is the soul.

The ending: bubbles, sunshine, and bread to take home

It’s not often I’m full, which honestly just proves how good their produce is. You can taste the quality, the care, the kind of ingredients that are genuinely good for your gut and your soul. Everything feels lighter, cleaner, and more intentional. I didn’t even have room for dessert, which is very rare for me. But, that just means I’ll have to come back for their baked goods… Oh well, sacrifices must be made!

Motherdough is pure heart, soul, and passion, and it shows in every loaf, slice, and smile. We ended with some bubbles, sunshine, and of course, a bag of bread to take home.

Thank you Motherdough! You’ve set the carb standard high. Till next time!

Meuse Farm x Painted Wolf Wines: Four Courses, Four Wines, One Unforgettable Night

Tue, 28 Oct 2025 16:58:52 GMT

The night I finally made it to Meuse Farm

I’ve wanted to go to Meuse Farm for the longest time. It’s one of those places that is always spoken about in the Cape Town foodie circles, and it was finally time for me to experience it for myself. This beautiful hidden restaurant is located in Hout Bay, on a very well manicured, but natural looking working farm. Not only do they use most of their produce in their own eatery, but they also supply some of the country’s finest restaurants, so you already know it’s the good stuff.

"Four courses, four wines, one long table, and a group of strangers who somehow felt like friends by the end of it."

Painted Wolf Wines: purpose in every pour

This past Saturday I attended their special wine pairing dinner with Painted Wolf Wines, a conservation driven winery whose heart beats for both vines and African wild dogs. These wines are made with as much purpose as flavour. Pair that with Chef Caitlin Kennedy’s thoughtful, local, and seasonal cooking. Her food not only feeds the palate, but the soul too. This event felt intentional and meaningful. From sipping on wine that supports a charitable cause, to munching on environmentally friendly, farm grown produce, there were so many positives before even getting there. But, from the moment I arrived, I knew I was where I was meant to be.

Going alone (and why it wasn’t awkward at all)

I went alone, which I thought might be awkward, but it wasn’t. Not even close. I was greeted with a smile and was handed a welcome drink. A light spritzy cocktail with a touch of syrupy sweetness that caught the afternoon sun just right. I took it outside to the deck and sat there for a moment, looking out over the rows of vegetables and the mountains behind them. It was one of those perfect, peaceful views that make you feel like you’ve stepped out of the city and into something calmer, more honest.

The long table energy: strangers who felt like friends

After a bit of time in that meditative state, my glass was empty and it was time for us to take our seats. Inside was a long wooden table with black plates, woven placemats, vases of assorted flowers and herbs, and delicate handwritten cards. I absolutely loved that. Simple, but it made me feel like I already belonged there. The space itself was beautiful in that quiet, natural way, with sunlight spilling through the glass walls. Honestly, just so serene. Within minutes, I forgot all about coming alone and was deep in conversation with the people next to me. It felt easy. Real.

And with that, the night began.

Four courses, four wines, one long table, and a group of strangers who somehow felt like friends by the end of it.

A seasonal fairytale

(and the “clunk clunk” that started it all)

Once settled and quietened down by a “clunk clunk” of a wine glass, our host walked us through the menu, the pairings, and of course, the farm. She had a sparkle in her eyes as she spoke. As she explained everything, it honestly felt like she was telling us a fairytale. Maybe something with a title like ‘A Seasonal Story’… Once upon a time, there was a whimsical farm amongst the mountains… What made it feel even more fictional is that she started to list ingredients they grow that I have never even heard of.

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Bread first. Always.

(with smoked yellowtail pâté)

Anyway, back down to earth, beautifully thick, farm style slices of bread landed on the table. It was accompanied by cream of the crop butter, and smoked yellowtail pate served in a little bowl like it’s a secret. You could feel the heat of the fresh out of the oven bread on your fingers when you picked it up. As you tore into it, there was a soft wheat/roasted smell rising up in the still air. Drooling, I know. I smeared a generous layer of pate onto it, and prepared myself for the bite of my life.

Warm bread, cold pâté, instant comfort

The warm bread against the cold pate was the perfect temperature contrast. The crust gives you that deep toasted edge, then you get the soft, fluffy middle, and lastly that buttery, smoky fish… Instant comfort, and a little nostalgic too. It tasted like the countless summer braais we hosted. The ones where the food took forever to be served. The actual cooking didn’t take very long, but the drinking of the wine, or maybe a few double brandy and cokes definitely delayed the process. Thankfully for me, there was always an array of pates and carbs to keep the hunger at bay, where I would make sure I was sitting right in front of. From the memories flooding back to me, to the delicious fishy flavours, this was a great introduction to the feast ahead, and I was truly feeling at home.

Course one: Chenin Blanc + carrot gazpacho + THAT goat’s cheese tart

It was time for our first course, but first, our wine was poured. While swirling, sniffing, and tasting, we were told a bit about the story of the Black Pack 2023 Chenin Blanc.

Black Pack 2023 Chenin Blanc (bright, playful, balanced)

The wine itself comes from old vines in Paarl and Swartland. Slowly fermented in French oak, the kind of process that takes its time and doesn’t rush perfection. You could definitely taste it. The soft, golden coloured wine was bright, playfully acidic, and balanced by a gentle roundness. Confident, but not trying too hard. Please excuse my wine descriptions. I am no master, but certainly becoming an enthusiast. And just my luck, I was sitting in between the two wine guys, some might say I had the best seat in the house.

Carrot gazpacho with “carrot caviar” (little bursts of sunshine)

Once we were partially hydrated, the food arrived. The gazpacho was presented in a glass looking minimalist yet striking with that deep orange hue. It was topped with tempura carrot greens that mimicked mistletoe. It looked as Christmassy as the shopping centres are, even though it’s only October. But hey, I’m not complaining, I love the festive season. The first sip was silky and chilled, with the sweetness of the carrot coming through and a touch of earthiness. The tempura leaf added some crunch, and my favourite part was the “carrot caviar”. It popped like little bursts of sunshine. The Chenin mirrored the flavours perfectly, and its acidity cut through the sweetness.

Goat’s cheese tart + floral jelly = salty-sweet perfection

The second dish for this course was the most delicious tart. I am still dreaming about it. It looked delicate and detailed, every element looked placed with intention. The tart itself was golden and crumbly, topped with creamy whites, glistening jelly, and micro greens. This was salty sweet perfection. Agh, the goat's cheese, THE GOAT’S CHEESE! Bold and unapologetic, exactly how I like it. It was creamy, tangy, slightly funky in the best way. The biscuit base was buttery and nutty and all these richer flavours were beautifully lifted by the floral jelly. If a cheeseboard could have a personality, this would be mine. This, together with the Chenin Blanc, was a match made in heaven.

Course two: Viognier + seared yellowtail + lemon verbena aioli

I must say, I was expecting good things, but the quality of everything was absolutely outstanding. You could really taste the care that was put into it as well as the time and precision when selecting the perfect wine for each dish. After not leaving a crumb in sight, nor a splash of wine in my glass, the next course was ready to commence. Our next wine was Painted Wolf “Teardrop” Viognier 2023.

Teardrop, the Beyoncé of the bushveld

It is named after Teardrop, a wild female dog who survived injury and inspired the brand’s conservation spirit. She’s basically the Beyonce of the bushveld. The wine has a pale golden hue and smelt of peach fuzz with a hint of lemon zest. It tasted as good as it smelt, bursts of juicy peach and a bit of acidity that kept it fresh. It was paired with seared line caught yellowtail and a baby bibb lettuce wedge.

Coastal freshness meets floral elegance

The fish had that crisped to perfection skin, cracking as you cut into it. The flesh was buttery yet firm and seasoned beautifully without being overpowering. It was served with a lemon verbena aioli which was creamy, fragrant, and just the right amount of indulgent.

The salad was light but layered, simple on paper, but every forkful told a story. There were quite a few elements to it, combining a mix of flavours and textures, making it fun to eat. I also loved that the ingredients used in the dishes were used to decorate the table. It made the experience interactive and educational while we enjoyed the delicious food. The Viognier’s peachy sweetness hugged the fish’s salty crispness, and the citrus notes mirrored the aioli’s brightness. Altogether, this course was total harmony. Coastal freshness meets floral elegance, a match that feels unforced, almost flirty.

Mains: smoked ostrich, pea risotto, and a bold red that made me sit up straighter

As I am sure you can tell, I was thoroughly enjoying life at this point. But I don’t think anything could have prepared me for how delicious the next course was going to be. For mains we were served lightly smoked ostrich alongside a pea risotto and a side of root vegetables.

Pictus VII 2018 Blend: bold, brooding, poetry-by-firelight energy

The wine pairing was the Painted Wolf Pictus VII 2018 Blend. A bold and brooding red, elegant but a little mysterious, like someone in a black turtleneck who reads poetry by firelight. This series was inspired by artists and their brushstrokes, every vintage a new creative expression. It was full, round, and tasted layered and confident. The kind of wine that makes you sit up straighter and speak slower.

Now for the food. Oh my word, wow.

First of all, the ostrich was perfectly cooked and melt in your mouth tender. It had that gorgeous char on the edges and was smoky heaven. The jus was jus(t) perfection. Tart, peppery, and totally addictive. I loved the sweet and earthy roasted beetroot , total flavour and colour contrast.

The risotto that tried to steal the whole show

The next dish may have been disguised as a side but let me tell you, the risotto was a god damn main meal! This has to be, hands down, the best risotto ever. It was fresh, cheesy, springy… Every bite felt like sunshine and comfort rolled into one. It was creamy but not too heavy, with little pops of pea sweetness keeping it light. The Karoo crumble was unexpected and added an umami crunch. Total chef’s kiss.

Lastly, the daikon and turnip felt grounding, like a little pause between the richer flavours. Earthy and nutty, bathed in that brown butter mushroom broth. The perfect side character moment that makes the main act shine brighter. I really enjoyed this wine pairing. The red’s smoky spice hugged the ostrich's char, and the fruity undertones balanced the salt and butter in the risotto. It’s that rare combo where each sip and bite feels like they were designed for each other. Which came as no surprise, as this evening had been so thoughtfully curated, or at least that’s how it felt for sure.

Dessert: Black Tip Mourvèdre + caramelised pastry + dark chocolate mousse

Even though I am an utter dessert lover, I felt a bit down that the dinner was drawing to an end. But of course, in Meuse fashion, it ended with a bang and zero disappointments. Our last wine was the Painted Wolf Black Tip 2022 Mourvedre, and there was something quietly powerful about it. Named after the endangered African wild dog, Black Tip is all about resilience and connection. In the glass, its deep garnet colour resembled the sun dipping behind the mountain after a long day, kind of like my view at that moment actually, perfect timing. On the palate, it wasn’t loud or showy, rather soft, a little confident, and with a warm and grounding finish.

“They didn’t compete, they flirted.”

Much like the wine, the dessert looked delicate but had a bold inner voice. The paper thin caramelised pastry sheets stacked so neatly you almost hesitate to ruin it… almost. Once you crack through it, it gives way to a velvety dark chocolate mousse , the kind that coats your spoon like silk. The raisin puree snuck in next. Rich, syrupy, a little moody, mirroring the wine’s darker personality. Together, they don’t compete, they flirt. The wine lingers on your tongue just enough to make the next forkful taste even better. The perfect duo.

Final thoughts: grounded, wild, elegant

(and it stayed with me)

There’s something about Meuse that feels almost otherworldly, like time slows down the moment you arrive. The farm’s fresh valley air somehow already smells like wine and warmth. Every course felt like a conversation between the kitchen and the soil. And then the wine tied it all together. Grounded but free, wild but elegant. It felt like the perfect reflection of the farm itself, raw beauty with just enough refinement to make you slow down and notice. It’s the kind of place that stays with you long after you’ve driven away.

Thank you Meuse Farm, thank you Painted Wolf Wines, till next time!

Sushi Box De Waterkant: Spicy Tuna, Loyalty Rewards & Pure Sushi Seduction in Cape Town

Sat, 25 Oct 2025 07:04:40 GMT

From Dedicated to Loyal: The Sushi Box Loyalty Era

Ever since Sushi Box opened back in 2012, I have been a dedicated customer. But, in 2025, I became a loyal one. Why the change? Well, they now have a loyalty program where you can earn rewards and receive free food! Cool, right? If that didn’t excite you enough, this will… Once you sign up, you get a complimentary sushi box. Yes, just like that! No waiting, no catch. Best believe I signed up right then and made my way over as soon as humanly possible.

“It’s fresh, unfussy, and quietly confident. You can taste the care in every roll.”

De Waterkant in the Sunshine: Calm, Connected, and Very Cape Town

I found myself at the De Waterkant branch, which was definitely a good call considering the weather. It was an incredibly warm afternoon, mimicking a summer’s day, so I took advantage of their outside seating. The sunshine poured in between the leaves of the plants framing the patio, casting shadows on the wooden tables.

Minimalist, Charming, and Wooden Fish on White Walls

The space itself is minimalist yet charming, the classic Sushi Box look, completed with wooden fish scattered across the white walls inside. Sitting outside felt like the sweet spot between calm and connected. There was enough city lunchtime movement to feel alive, but peaceful enough to unwind with an iced drink, and of course, sushi.

We were greeted by a warm and welcoming waiter who had a smile from ear to ear. I love that every Sushi Box I find myself at, the staff are consistently friendly and give you that homely feeling. As I mentioned earlier, I had earned a complimentary box when I signed up for their loyalty program. The type of box does change from time to time. The one I received was the spicy tuna one. I don’t eat sushi too often, but when I do, I go all out. So, of course, we also ordered some extra rolls to share. Our orders were in and we left to enjoy the effortlessly cool space.

Golden Potstickers and Compliments Left, Right and Centre

While soaking up the sun and sipping on some crisp, refreshing kombucha, our waiter returned with two golden and perfectly crisp potstickers . I was a little confused, but then he told us they were complimentary too. I thought to myself, gosh I am getting compliments left, right and centre. I need to come here more often!

Sweet, Savoury, and Umami Depth

These little parcels of comfort were sitting in a shallow pool of glossy, dark sauce that was both sweet and had umami depth. The salmon filling was soft, delicate, and rich, then lifted by that light caramelised sweetness of honey and soy sauce. Simple, beautiful, and honestly, very moreish. A great introduction indeed.

The Spicy Tuna Box: Glossy, Glistening and Cheekily Drizzled

The time had come, and our complimentary spicy tuna box arrived on a board that makes you want to pause before you ruin it with chopsticks. The glossy, glistening rolls were lined up with that cheeky drizzle of teriyaki and a confetti of sesame seeds, and of course, a dusting of cayenne pepper, can’t be a spicy box without some chilli! Before I got down to business, I got my soy sauce ready with a touch of wasabi. Hmm, delish.

Balanced Heat and Creamy Kewpie Mayo

I started with the spicy tuna California roll. It was simple and delicious, as it should be. The playful bit of spice flirts rather than overwhelms, and the creamy kewpie mayo just rounded it out beautifully.

Crispy Tuna Tartare: Golden, Crunchy, Unapologetically Confident

Next, I had to try the showstopper, it was winking at me and it definitely caught my attention. The crispy tuna tartare roll was golden, crunchy, and unapologetically confident. The crisp exterior was met with the creamy, spicy tuna centre that hit all the right notes. It’s the kind of bite that makes you want to close your eyes for a second. I mean, tempura sushi, sweet glaze, a touch of spicy heat? Pure sushi seduction.

A Cool, Crunchy Reset: Tuna & Cucumber Maki

Last but not least, the tuna and cucumber maki was a cool refreshing break between the spice and richness of the other rolls. Simple and clean. The cucumber added crunch and freshness, and with the wasabi and soy, it turned into something quite perfect. A palate cleanser disguised as a classic. Not only was this dish absolutely delicious, but it was free! Crazy, right?

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Tuna 2-Way Roll: Ruby Red, Buttery and Melt-in-Your-Mouth

Smooth, Smoky Bliss (No Crunch, No Chaos)

Since we had only paid for our drinks so far, we figured we might as well order food. I am a tuna lover, so the Tuna 2 Way Roll sounded wonderful. When it arrived, it exceeded my already high expectations, it was stunning! Ruby red layer seared on top of the glossy rice, with even more plump tuna in the centre. Tuna on tuna, pure luxury.

It was buttery, melt in your mouth tender, and super fresh. The teriyaki added a caramel-like sweetness, and the avocado rounded it out with that cool creaminess that makes every bite feel balanced. This roll hums, no crunch, no chaos, just smooth, smoky bliss.

When Simple Is the Flex

We paired this roll with some salmon maki, which was the perfect clean contrast. Just proving that sometimes simple is the flex. When you have good quality ingredients, less is definitely more. Overall, the board felt like flavour harmony.

Fresh, Unfussy and Quietly Confident (The Final Verdict)

Sushi Box always gets it right. It’s fresh, unfussy, and quietly confident. You can taste the care in every roll. It’s not just about what’s on the plate, but how the whole experience leaves you feeling. Well looked after, happier, and a little bit spoiled in the best way. It makes sense why I have been a dedicated customer since 2012, and I am happy to say that I am now a loyal customer too.

Thank you Sushi Box, till next time!

And if Sushi Box is already in your weekly rotation, their l oyalty programme makes repeat visits even more rewarding.

The Woodlands Eatery x Zevenwacht Food & Wine Pairing Night: Italian Soul, Golden Hour, and Seriously Perfect Pairings

Fri, 17 Oct 2025 14:07:11 GMT

From “oh no” to “coming home”

After having one of the best pasta dishes I’ve ever had, and writing a review that got people talking, I was thrilled to be invited to The Woodlands Eatery Food and Wine Pairing Evening. Full disclosure, I was quite ashamed of the comments my previous post got. I really wanted the focus to be on the delicious food and the restaurant itself, but that wasn’t the case. I thought I’d blown it, and it left me feeling embarrassed to go back, which would have been a great shame because the food is absolutely amazing. To my surprise, I got a message from Woodlands thanking me for the positive feedback, asking if I’d like to be a part of their event. I don’t know if I was more relieved or excited, but it was a big yes for me!

The welcome that hit me right in the heart

Fast forward to Tuesday evening, I arrived and was greeted by so many smiling, familiar faces who genuinely looked happy to see me. Matteo came up to me and gave me a big hug. This is going to sound very cringeworthy, but this warm welcome made me feel quite emotional, a good kind of emotional, don’t worry. It really felt like coming home and seeing your family for the first time in a long time. Something I’ve really missed since my mom’s passing. So this was very special to me.

“Every course was thoughtful, every pairing intentional, and every flavour told a story of care, tradition, and true Italian soul.”

The vibe: cosy Cape Town meets Italian village (golden hour edition)

We were shown to our table, which was next to a window where the golden hour glow was spilling through. We were a bit early so it was still relatively quiet, just a hum of happy conversation, relaxed but with a hint of excitement. The space has that cosy Cape Town meets Italian Village charm. Soulful, warm, and real. As it got darker, the room filled with warm lighting from the hanging lampshades that looked like they'd seen countless dinners and stories. We were in for a wonderful evening, where good food meets good people, and everything slows down just enough to be remembered.

Warm lampshades, happy chatter, and the room coming alive

By the time everyone had found their seats, the room had come alive. It was that moment when conversation started to blend with laughter. And just like that, it was time to begin. We were greeted by the hosts and were given a bit of a rundown of the evening. Then, one of the Zevenwacht (Wine Farm) team members spoke about the collaboration and how the wines were chosen to complement each dish. Or rather, how the food was chosen to complement the wine… Who’s to say! There is something special about hearing directly from the people behind the pour, it makes you appreciate the details.

Course 1: Caprese + Prosciutto Crudo with 7Even Rosé 2025

Our first course was Insalata Caprese Con Prosciutto Crudo paired with 7Even Rose 2025. I’m a Rose girl through and through, so I knew this first sip was going to be my kind of night. It was fresh, lively, and had just enough acidity to cut through the richness of the food to come.

The taste note: acidity that cuts, freshness that lifts

Our starter looked beautiful, vibrant, and confident. Just as it should. Everything was arranged with that effortless elegance Italians just seem to know. It was love at first bite, I mean, obviously. Glossy cherry tomatoes, creamy bocconcini, fresh basil, all drizzled with slightly sweet balsamic glaze and nutty olive oil? Yes, I just listed all the ingredients. Why? Because that’s what it’s all about. Letting good quality ingredients speak for themselves.

On the other side of the plate was parma ham on a bed of pesto. Of course the parma ham was amazing, smoky and salty, what more could you ask for? I forgot to mention this course was accompanied by golden little Pinzini Ferraresi, lightly deep fried bread pockets. These came in handy for scooping up the garlicky pesto. Tastewise, it was harmony, every element played its part, and it was just super fun to eat. I love a bit of mixing and matching. The rose wove through it like a finishing touch, lifting each flavour, keeping everything bright.

Course 2: Tagliolini alle Vongole e Limone + Estate Sauvignon Blanc

The second course was Tagliolini alle Vongole e Limone paired with Estate Sauvignon Blanc.

“Less is more” pasta with coastal energy

This was literally everything I love about Italian cooking. Simple, honest, and living by the “less is more” principle. No theatrics, no unnecessary twists, just quiet perfection. The pasta had that homemade magic to it, a little uneven in the best way. It was coated in a subtle but layered white wine sauce, kissed with lemon and a hint of chilli that just woke everything up. The clams were the definite star of the show, they were tender and clean, and had that pure briny sweetness that makes you feel you’re somewhere on the coast, rather than the city. I loved that the chef didn’t drown the dish in sauce or overpowering flavours, everything was just enough and well balanced. Everything felt very intentional.

The Sav moment (and why this course stayed with me)

Now, for the wine, excellent choice. It was bright, elegant and practically danced with the lemon in the pasta. Every sip reset your palate and somehow made the next bite even better. I couldn’t help but think of my mom. Sav was her wine, her glass no matter the day. This course reminded me of the dream we shared, a mother-daughter trip to Italy… I promise I’ll go mom, I’ll take your spirit with me. I’ll make a toast to you, with a glass of Sav and a big bowl of pasta! Kisses.

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Course 3: Calzone con Salsiccia & Funghi + Z Collection Syrah

By this point, the room had a warm buzz of contentment. Glasses clinking, laughter growing, the space was alive and glowing under those mismatched lamps. You could feel everyone settling in, ready for what was next. And next was Calzone Con Salsiccia and Funghi paired with Z Collection Syrah. I’ll be honest, I was nervous for this one. I’ve never actually had a calzone before, and in my head it was going to be oily, too heavy, or one of those doughy half baked disasters. But wow… I was wrong (yes, I can admit that). This was phenomenal. The dough was perfectly thin with just enough chew, and golden at the edges.

The taste note: comfort that doesn’t sit heavy (it hugs)

Inside, everything just melted together. The sweet, slightly tangy tomato sauce, that rich and juicy Italian sausage, and a touch of creamy mozzarella binding it all in this gorgeously balanced way. It was that kind of comfort food that doesn’t sit heavy, it hugs you from the inside. Honestly, I’d come back for this alone. The wine pairing was bold and beautiful, the Syrah stood up to the richness without overwhelming it. The perfect partner for something as rustic and soulful as this. After three courses and three very heavy handed glasses of wine, I’m sure you can imagine what the room was like. It felt like a proper Italian dinner, warm, connected, and just a little bit loud. Stunning!

The main-event moment: the lamb + salsa verde situation

This brings us to the absolutely out of this world Stinco Di Agnello Con Salsa Verde, which was paired with Estate Cabernet Sauvignon. Oh. My. Word. This IS the best lamb dish I have ever had in my 26 years on Earth. I am truly not exaggerating. The last time I was there, I called their lamb pasta the best I’d tasted, so I shouldn’t be surprised. But this… this was next level.

Fall-off-the-bone tender, with a bright herb punch

The lamb literally fell off the bone, like, the bone was clean. Squeaky clean. You could lift it with a fork and it would just slide off like butter. It was rich and deeply flavoured. I feel silly trying to write about it because there are no words to describe how delicious this was. Every bite was tender, juicy, and packed with soul.

And then there was the salsa verde. It was fresh, punchy, and herbaceous. It wasn’t spicy, just beautifully acidic and bright, cutting through the richness of the lamb perfectly. Whoever thought to pair those two together deserved a medal… and a trophy. It was heaven. The wine was bold, dark, and full bodied. The kind of red that makes you slow down between bites. It had this beautiful balance of fruit and spice. It grounded the richness of the lamb, rounded the sharpness of the salsa, and made every mouthful feel complete.

Dessert: Cannoncino alla Crema (the gentle exhale)

After four generous, flavour packed courses, a beautiful Cannoncino alla Crema arrived like a gentle exhale. It was simple, delicate, and exactly what the night needed. A crisp, golden shell dusted with icing sugar, and filled with the silkiest vanilla infused custard cream.

The taste note: crisp shell, silky custard, not-too-sweet balance

Not too sweet, not too rich, just right. It had that nostalgic “baked with love” quality you only get from true Italian desserts. There was no pairing this time and probably for the best after four going on eight glasses of wine. It stood beautifully on its own too. This felt like the kind of dessert you end a family dinner with, that little bit of sweetness before heading home. That’s how the whole evening felt, authentic, warm, and full of heart.

Final thoughts: the kind of night that lingers

From start to finish, this evening at The Woodlands Eatery felt like being part of something genuine. The kind of experience that lingers, not just on your palate, but in your memory. Every course was thoughtful, every pairing was intentional, and every flavour told a story of care, tradition, and true Italian soul. There’s something about this space that makes you want to stay a little longer. It’s homely without trying and honest in all the best ways. I can’t wait to be back again soon. Experiences like this don’t come around often, and when they do you hold onto them.

Thank you Woodlands Eatery! Till next time!

For updates on future wine pairing evenings and dinners at Woodlands Eatery, follow them on Instagram.

Upper Union Cape Town: A Courtyard Lunch Where Garden Meets Fire

Tue, 14 Oct 2025 14:40:15 GMT

A European Summer Moment in the Heart of Cape Town

On what felt like the first real day of Spring, I found myself at arguably one of the prettiest courtyards in Cape Town. You could easily mistake it for a scene from a European summer. There’s something about the way the air moves here. Slower, softer, like it’s been taught manners. Whether it was because we were shielded from the Cape’s wind, or that’s just the vibe of the space, I think it’s probably a bit of both.

At Upper Union, you’re invited to sit back, relax, and indulge in a beautifully curated, slow paced meal with friends, family, or both! This experience is all about sharing. Whether you try one of their set menus or choose a few small plates, everything is designed to be shared. It’s the kind of spot that turns a lunch into a memory, and what better way to spend it with loved ones.

A Courtyard Where the Air Has Manners

We sat in the outside area where there was a perfect balance between garden freshness and city polish. It’s the sort of space that doesn’t beg for attention, it just quietly earns it. I loved the natural textures of the stone and wood, accented by crisp whites against the greenery. The garden was bathed in that perfect kind of light, flattering, forgiving, and a little flirty. Every corner could be a postcard. Actually, it should be. It’s all very Upper Union… Polished, photogenic, and somehow still comforting.

“The paneer was absurdly soft, like it had never known stress a day in its life.”

“Rosé All Day” Energy & Restaurant Week at Upper Union

The afternoon was giving off some serious “rose all day” kind of energy, so of course I had to order a glass. Regrettably, I didn’t order a bottle. I definitely will next time, it is 100% the place for a very long lingering lunch, especially with the shimmer of sun shining through the trees. The crisp sunset coloured wine was poured, and my first sip slowed down time and turned the background chatter into music. I was in my element, and I think I might have experienced some sort of inner peace? It was a very spiritual moment indeed.

As I sat back into my chair, our waitress explained the menu to us. We were there for their Restaurant Week special, where you could choose between two set menus, Pasture and Garden (meat and vegetarian ). I’m not vegetarian but decided on the garden menu because it just sounded so delicious, and with the warmer weather I thought it would be a good idea to go for the lighter option.

Kubaneh, Piped Butter & a Full Design Moment

It was time for my favourite part of these lunches, the bread course. The kubaneh (Yemenite Jewish bread) arrived looking like tiny sculptures, bronzed and begging to be pulled apart. They were accompanied by butter that was piped like art. It was less of a bread course, and more of a design moment.

As I broke it open, I was met with a yeasty, caramelised perfume, something I would definitely wear. The warm, pillowy brioche had sweet undertones and was slightly nutty from the browned exterior. Every bite felt balanced, indulgent but airy. I am going to be honest, I didn’t use any of the butters. There was a beautiful selection to try, but the buttery layers were already rich enough for me.

You could stop the meal here and still call it an experience, but obviously I would never do that.

Charred Green Tartare That Looked Like Minimalist Art

This brings us to our starters. I mentioned earlier that this is a sharing styled menu, but only the mains are actually shared. I was thrilled with this as this dish was just too delicious, there was no way anyone was getting a bite. I chose the charred green tartare which arrived looking like something out of a minimalist art exhibition. You know, that type of piece your artsy ex says means this and that, and you nod knowing very well that he’s probably wrong. The green sauce gleamed with an almost matcha (very trendy right now, am I right?) hue, a glossy pond for the paneer to rest upon. The plating was both rustic and couture.

The more I looked at it, the more it reminded me of the rocky caves I used to play in as a kid. I would pretend it was my house, sectioning it into different living areas. This formation would be the main bedroom, or maybe the living area? No wonder I’m not an interior designer.

Anyway, what I am trying to say is that this dish definitely looked good enough to live in, so let’s tuck into it. The paneer was absurdly soft, like it had never known stress a day in its life. It was buttery, melt in your mouth, and holding onto that velvety spinach sauce like they were in a committed relationship. The palak itself was layered and luxurious, it was totally showing off, and I can’t blame it. Then… Bang! The naartjie atchar hit. It was citrusy, sweet, and well spiced, that kind of Cape Malay flavour.

This is honestly one of the best curry dishes I’ve ever had. It was so complex without anything being overpowering. It was indulgent but balanced, the type of dish that feels like it has its own personality. Confident, a bit mysterious, and very well travelled.

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A Farmers’ Market That Got a Michelin Star

So far, so good. Like, so good. We are now at the sharing part of the meal, and honestly I think I am one of the best people to share with. Why? I am hella OCD and I absolutely love precision. Best believe there will be no “one slice is bigger” nonsense here. It will be perfect, and it will be equal. If you were hoping for a larger portion than me, you have definitely come to the wrong place. I am kind, but not that kind, and I love eating way too much too. We were served a main and three side dishes and the whole spread looked like a farmers’ market that got a Michelin star. Everything was so colourful! Each plate had its own identity but together they formed a little art installation.

Legume Terrine with Apricot Pickle & Glossy Jus

I’ll start with the main dish, the legume terrine. It was dense in the best way, and sat in a glossy jus that was unapologetically rich looking. The earthy base from the legumes was met with that soft, natural sweetness from the squash. The jus was that kind of sauce that could be sold by the bottle, I think that says it all. The apricot pickle completely shifted the bite, it added a bright, cheeky tang that kept things interesting. Every forkful felt balanced, it was warm, savoury, and slightly nostalgic.

Twice Cooked Carrots with Moroccan Amalou

My first thought when I saw the carrots was that they know they’re hot. Glazed, caramelised, and arranged with that effortless confidence. They were twice cooked, and twice the payoff, creating golden edges with buttery interiors. My favourite bite was smearing these carrots into the amalou, a Moroccan almond and argan oil paste that tastes like peanut butter. It added a sweet, nutty depth that was incredibly moreish. It’s that kind of dish that quietly says: “So… do we still think vegetables are boring?”.

Definitely not.

Sogan Dolma on Skordalia (Better Than a Hug)

The sogan dolma felt ancestral and soulful, like something passed down, but plated in 2025. The onions were tender, golden, almost melting. They were filled with warmly spiced, deeply savoury rice that soaked up all the sweetness from the caramelised casing. If that wasn’t comforting enough, the dolmas were served on a bed of skordalia (tastes like mashed potato ) that was creamy, garlicky, and utterly indulgent. It was honestly better than a hug. If you’re ever feeling down, I can highly recommend confiding in this dish.

Asian Cabbage with Sweet Tangy ’Nduja

The last savoury plate of the afternoon was the Asian cabbage . It looked simple, but was quietly dramatic. Lightly charred leaves that were tender yet smoky, and draped in an induja dressing that was sweet, tangy, and borderline addictive. It was clean, bright, and acted as a bit of a palate cleanser before moving on to the sweeter courses.

Rooibos, Pear & Semifreddo That Studied Abroad in Tuscany

For dessert we were back to our own plates (yay!). There was absolutely no way I was sharing this. It’s probably one of the best desserts I’ve ever had. Once it landed in front of me, it immediately had me sitting up straight. It was one of those “don’t mess this up with your phone shadow” moments. The pressure was on.

Visually, it was a minimalist dream. Soft curves, golden tones, and light catching on every edge like the dish had its own PR agent. Rightfully so, it was stunning, and somehow it tasted even better than it looked.

The rooibos came through first, not just the flavour, but that wholesome feeling you get when drinking a cup of tea. The poached pear was fresh, fragrant, with that delicate sweetness that doesn’t need sugar to prove a point. The puff pastry was crisp and caramelised, and had layers of the silky cremeaux between it. The Clemengold brought about a sun kissed citrus brightness lifting all the richer flavours.

My absolute favourite element of this dish has to be the burnt honey semifreddo. Oh my word, wow. Cold, smoky sweet, and unapologetically smooth. Like creme brulee that spent time studying abroad in Tuscany. Every element felt intentional, nothing showy, everything balanced. It’s the end of the meal you actually want to remember.

The Final Encore: Chocolate That Actually Cared About Endings

Just when I thought the curtains had closed, Upper Union sent out one last encore. Two beautifully crafted chocolate bars that looked almost too perfect to eat (almost). The white chocolate citrus was pure flirtation. A silky shell that had a syrupy marmalade centre. It was bright, sticky, and super zesty. It was that rare dance where sweetness and bitterness actually get along.

Lastly, the milk chocolate brown butter quinoa crunch. It had a gorgeous texture, a soft snap, gentle crunch, and just the right amount of chewy caramel. Surprisingly, it wasn’t too rich, or too sweet, just gently indulgent. Both tasted of quality, the sort of small detail that tells you a kitchen really cares about endings.

Upper Union Doesn’t Scream. It Earns It.

There’s something about Upper Union that feels quietly sure about itself. It doesn’t scream for attention, it earns it. Every detail, every flavour, every pause between courses felt intentional. It is the kind of place that reminds you good food doesn’t have to be loud, it just has to be honest. You leave feeling grounded, inspired, and like you’ve eaten something that actually mattered.

Thank you Upper Union! Till next time!

Urban Umami at Century City Urban Square Hotel: A Flavour Journey Through Asia in Cape Town

Fri, 10 Oct 2025 11:47:41 GMT

Urban Umami: Where Local Ingredients Meet Asian Precision in Century City

This past weekend I had the privilege of staying at the sleek and sophisticated Century City Urban Square Hotel. This stylish hotel is home to the restaurant Urban Umami, which perfectly matches the unapologetically polished vibe. On Saturday afternoon, I was personally hosted by their incredibly talented chef, Chef Naseer. I didn’t quite know what I was walking into, but let me just say I left feeling like I was just taken on a flavour journey through space and time, and of course, utterly stuffed.

Urban Umami is all about unique flavours inspired by Asia, and something I love is that they focus on using fresh and locally sourced ingredients. You can definitely taste the quality. It is the perfect blend of local ingredients and oriental flavours. We have a lot of food to cover, so let’s get into it! Disclosure, this is going to be a long read.

“Every spoonful felt luxurious, a feast fit for a king… or queen.”

Quiet Luxury Meets Culinary Curiosity

Upon arrival, we were greeted by a very bubbly hostess who escorted us to my table. Looking around, the interior was clean, modern, and had a quiet luxury feel about it. The sunlight was pouring through the floor to ceiling glass, catching on the gold accents and making everything a little cinematic. There was a stillness to it, not stiff, but curated. It’s the kind of place where you instantly lower your voice, and not because you have to, but because the vibe just asks for it. The furniture looked like it was designed for comfort and posture, you know, supportive and structured, if that makes any sense.

Wine Cellar Moments & Graham Beck Brut Rosé

As I relaxed into the long, lingering, sculpted chair, our waitress came to take our drink orders. I ordered some pink bubbles, because, why not? There was actually another reason why I chose that drink. The night before, I took part in the wine tasting in their beautiful cellar that was guided by the amazing Lizle. She is incredibly knowledgeable and full of life, it was honestly the best wine tasting I have ever experienced. She made it so much fun and interactive. She also has the best stories! Time goes so quickly and I honestly didn’t want it to end.

Anyway, where I was going with this is that she started the wine tasting with the Graham Beck Brut Rose and I couldn’t resist sipping on it again. Just like the evening before, it was crisp and brisk, with a slightly sweet and tart berry flavour. At this point, I still had no idea what was in store for us on the food front. This is when our waitress told us what we were going to be eating…

Buckle up and button down, here we go! Five tapas plates, three mains, and two desserts. Yes, just between two people. I was very happy with my beverage choice as I thought it would almost act as a bit of a palate cleanser and be refreshing between all of these dishes.

And So We Begin!

Not that we needed it, with everything that was coming, but we were served some snacks while we waited for our first course. I mean, I’m not complaining! The light and airy prawn crackers were accompanied by two dipping sauces. The honey style one was my favourite. This glossy pool of sweetness was silky, not sticky, giving off that liquid gold kind of energy. Then the chilli mayo was dangerously addictive. Creamy and tangy with a back end heat that flirts instead of bites. This snack tricks you into thinking it’s “just air”, until you’ve eaten half the bowl. I thoroughly enjoyed this little teaser, it made me very excited for what was coming next.

Tapas That Feel Like Edible Art

This brings us to the array of tapas. The table looked like a paint palette, every dish had its own mood board. Everything looked alive! It was glossy, crisp, bright, and so confident. Chef came out to explain what was in front of us, and I swear my jaw dropped as he described everything to us. I couldn’t wait to dig in, but, where to begin? Honestly, I was pretty overwhelmed. Is there such a thing as too much of a good thing…?

Nah!

Logically, I started with what was closest to me.

Salmon Sashimi in a Soy-Lime Bath

The salmon sashimi. Looking at it, it was almost glowing. The glistening ribbons of salmon were swimming in a light soy lime bath. The fish itself was so delicate, it melts before you even commit to the chew. It tasted fresh from the sea, citrus kissed, with slightly salty, umami flavour from the soy sauce. Overall, it was cooling, cleansing, and a meditative bite.

Calamari with Dehydrated Citrus — The Plot Twist

Next, I tucked into the calamari . This dish was super interesting to me and I was almost expecting the worst. Looking at the plate, I saw something quite out of the ordinary. There were dehydrated citrus slices. Yes, I know citrus goes well with seafood, but dried slices? New to me. To my surprise, they were the most iconic plot twist. The sweet, chewy, tangy little pops that shouldn’t work, but totally do. I am still trying to wrap my head around it. Everything about this was utter perfection. The calamari had golden edges and was well seasoned, and the lime sour cream was tangy and a cooling contrast to the hint of chilli. It was bright, punchy, and so much fun to eat. I will definitely be adding this not so secret, zesty ingredient to my calamari in the future.

Sticky Pork Belly with Ginger-Soy Glaze

After tackling all things seafood, I decided to try some of the heartier items. What better way to start that than with the sticky, caramelised, unapologetically shiny pork belly . This screamed indulgence, and smelt like temptation. As I bit into that stunning block of meat, the room went quiet… I was in umami heaven. The bold ginger soy glaze clung to each bite, lingering like a good memory. The meat, the meat?! It was rich, but not heavy with the fat rendered perfectly, buttery but not greasy. I loved the addition of the charred corn and if I am not mistaken, fresh grapefruit beneath. It brought about freshness, and the touch of citrus cut through the more decadent elements. This dish was sweet, salty, smoky, all at once, the new three powerpuff girls together in perfect harmony.

Beef Bao Buns — Clouds of Savoury Comfort

Okay, we’ve covered seafood, pork, now let’s move onto beef. You would swear I was on the carnivore diet. Don’t worry, I’m not, I have common sense. Coming close to the end of the tapas round, I had back to back beef (B2BB) to go. After a tricky decision of which one to start with, a scientific eenie meenie miney mo, the beef bao buns were up. I picked up one of the mini clouds of dough that were hugging the filling like it’s sacred, and I must say, they were the softest buns, borderline emotional softness. As I bit in, I gave a sigh, and then a smile. Bite sized happiness. The pulled beef was saucy, juicy, and deeply savoury and beautifully contrasted by the crunchy and fresh slaw. This resulted in a light but satisfying dish.

Beef Dim Sum with Ponzu Attitude

Last up of all things tapas, but certainly not least, we have the beef dim sum. Some might say we left best for last, and that some is most definitely me. My oh my were these babies amazing. I mean, how could they not be phenomenal? It’s dim sum! If you don’t like dumplings, you cannot be trusted. First of all, there was none of that half empty dumpling drama. These were juicy, plump, and heavy, that good kind of heavy. After dunking it into the dipping sauce, I bit into it and it just burst, literal joy in your mouth. It was meaty, savoury, and perfectly seasoned. The ponzu dip sliced through the richness with attitude. This was a proper dim sum moment, soulful, messy, and just perfect. A beautiful way to conclude a tapas feast.

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Three Mains, One Culinary Story

Almost instantly after our waitress cleared the table, I spotted Chef carrying a few plates, and he was coming our way. At that moment, I thought to myself, “Mamma mia, here I go again… My, my, how can I resist you?” He placed them in front of us and said he would be right back with the rest. Yes, the rest. Soon enough, he dropped off the remaining dishes, gave us a little breakdown, and left us to it. There was a moment of silence as I tried to pop my eyes back into their sockets, and once again, while I decided where to begin. This time, there were two larger meals shared between us, and then we both got our own smaller portion of the short rib main. The presentation of it all was immaculate, and the aromas were something to write a book about.

Hoisin Short Rib with Butternut Purée

I started with the short rib that had a glossy, dark hoisin glaze. A petite bowl but a dramatic presence. The fork tender beef practically collapsed on impact. The meat was rich, smoky, and deeply umami. It was complemented beautifully by the creamy, slightly sweet butternut puree. Every bite was comforting and utterly indulgent.

Seared Sirloin Ramen — Soul in a Bowl

Moving swiftly along, well not so swiftly, but along, I pulled the large bowl of golden glistening ramen towards me. The seared sirloin slices fanned elegantly on top of the broth kissed noodles, and there was just enough pak choi peeking through giving it that pop of colour and freshness. This dish was giving off some seriously wholesome vibes on the visual side, as well as taste. The broth was layered and soulful, and the noodles had the perfect spring. The sirloin was tender and full of flavour, it soaked up all the broth’s miso richness. For me, the egg in ramen plays a crucial part, the yolk adds a velvety swirl through every spoonful. All in all, every slurp was a small act of therapy.

Red Thai Linefish with Coconut Curry

For the last savoury dish, we had the Red Thai Linefish. It was served in that signature Urban Umami bowl, where modern pottery meets edible art. A beautifully cooked kingklip fillet was perched on top of a creamy red curry sauce speckled with lime, herbs, and edamame. It looked comforting yet bright, and you could smell both richness and freshness before you even tasted it. The fish was perfectly poached, flaky but moist, carrying the sauce like velvet. I absolutely loved the vegetable ragu underneath, layered with flavours and textures, adding some freshness to the heartier, deeply decadent coconut milk based sauce. Every spoonful felt luxurious, a feast fit for a king… or queen.

Dessert Done Right — Decadence & Balance

Mud Pie with Forest Gravel Base

Wowee! Time for dessert, which was a mud pie with vanilla ice cream and a trio of sorbets. I loved that their flavour profiles were completely opposite to each other. I decided to start with the heavier one, and end on a lighter note. The pie had a dark, glistening chocolate disc on top that looked like it meant business, a crumbed “forest gravel base”, and the smoothest moussey top. The silky mousse melts the moment it hits your tongue and has a deeply cacao flavour that could turn anyone into a chocoholic. This is the kind of dessert that makes you momentarily forget that you’re sharing.

Trio of Sorbets — Mango, Lemon, Pineapple & Basil

Lastly, I looked over at the vibrant scoops of sorbet sitting pretty in their wavy ceramic bowl. It just looked like summer. My logic was if it looks like sunshine, I will feel like light after eating this, or hopefully something along those lines. It is quite difficult for me to choose a favourite. They were each delightfully delicious in their own way. The mango one was smooth and tropical, the lemon was tangy and bold, and the pineapple and basil was playful and herbaceous and cooling. Overall, they were all light, clean, and the perfect counter to the chocolate indulgence, and all the other indulgences, from the food-filled afternoon.

Chef Naseer’s Philosophy — Layered, Precise, Intentional

Urban Umami feels like that restaurant you don’t just visit, you remember. Chef Naseer brings depth and precision, and real heart to every dish. Everything is layered, polished, and balanced. From start to finish, the meal is built like a story. It’s the kind of lunch that reminds you why you fell in love with dining in the first place.

Paige’s Must-Orders

I can highly recommend adding this spot to your list. It is difficult for me to pick a favourite, but the calamari, the beef dim sum, and the red thai linefish are definitely must orders.

Thank you Urban Umami! Till next time!

Marble Cape Town: A Fire-Fuelled Feast at the V&A Waterfront (Restaurant Week Review)

Thu, 02 Oct 2025 14:38:05 GMT

Restaurant Week at Marble: 2 Course vs 3 Course Menu

It’s that time of the year again, Restaurant Week! Well, technically it’s a month, personally I think they should change the name. Although that’s just my opinion (and a little precision). Anyway, to kick things off, we decided to give Marble a go. They are running a 2 course (R350) and a 3 course (R450) special. Naturally I went with the 3 course meal because, why not.

Fire, Theatre & Table Mountain Views

Marble brings South Africa’s oldest tradition of cooking over fire into a contemporary world class stage at the V&A Waterfront. It is truly a celebration of fire, and not just meat, but for vegetables, breads, and the theatre of dining itself. As I mentioned, it is located at the Waterfront, with Table Mountain as your picture perfect background. If the view wasn’t enough, the interior is immaculate too.

Stepping inside Marble, you’re met with a dining room that feels equal parts gallery and theatre. Sleek yet dramatic, the space is built for a spectacle. Mirrored ceilings, statement art, and a flood of natural light. Every table feels like the best seat in the house, but with saying that, I think mine was the best of the best with Table Mountain taking centre stage.

“Every bite hit salty, spicy, smoky in harmony. This is the type of dish you talk about days later, and I did.”

Bubbles, But Make them Pink

While taking in the sophisticated energy around me, I thought it was only fitting to match the vibe with an equally elegant drink. I ordered bubbles that arrived in a glass that felt dressed up for the occasion. It had a blush pink glow and sparkled like stardust. That crisp snap on the first sip was everything. It was refreshing, refined, and dangerously easy to finish. Dry enough to feel grown up, playful enough to keep you smiling. I loved that it was light yet layered, with a subtle summer berry tartness. The kind of glass that feels like a pause button for the day, and makes you forget the world around you, other than the spectacular mountain view.

Bread Course: Rustic, Royal & Almost Perfect

Our waiter took our food orders and left us with a golden tower of bread with little treasures alongside it. If you know me, you know I’m a full on carb lover, so I greatly appreciated this over the top plating. Truly treating the bread like royalty, as one should. I reached for one of the thick, rustic slices and it felt warm and heavy. I lathered it with the burnt orange pumpkin puree and took my first bite. I am sad to say that it was rather underwhelming. Not the bread! Never the bread… but the puree was quite bland, and it didn’t have that lovely silky texture I was hoping for.

Luckily, there was some flaked sea salt on the table, so I sprinkled some on top and that made a world of difference. The combination came alive once seasoned, highlighting the pumpkin’s natural sweetness. The bread itself was heavenly. It was moist and had a bouncy texture, almost springing back with each bite. It’s the kind of bread basket that makes you forget there are still three more courses to come. With that, our starters arrived.

Starter Highlight: The Game Tartare That Stole the Show

I ordered the game tartare which arrived looking dramatic, layered, and was visually screaming “eat me now!”. The chilli oil glistened like liquid fire across the tartare. The cured yolk shavings gave it a luxe, almost golden dust effect, while the pickled onions added a playful pop of pink and brightness.

Lastly, crisp bread was perched on top, giving the dish that little bit of textural contrast. Not only was it absolutely stunning, but it is hands down the best tartare I’ve ever had, and unlike any before. The game was lean but lush, perfectly melt in your mouth and the chilli oil coating the meat added a slow building heat. I am not sure if it was the oil or elements like the caramelised onions that wove in Cape Malay spice notes. It was aromatic, warming, sweet, and completely addictive.

The dollops of creamy aubergine puree added a gentle smokiness, rounding out the spice and heat. The crisp bread snapped perfectly, and broke through the richness, as well as acted like the perfect vessel to scoop up all the deliciousness on the plate. Every bite hit salty, spicy, smoky in harmony. This is the type of dish you talk about days later, and I did.

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Sirloin & Caesar Wedge: Where Fire Should Have Shined

For mains I chose the sirloin which didn’t hit the mark. It looked beautiful at first glance. The steak was nicely sliced, glossy with jus, with a touch of sea salt on top. The wedge salad looked colourful, fresh, and inviting. Unfortunately looks can be deceiving. I’ll start with the negative that we can end on a good note for this course. The sirloin was a good quality cut for sure, but very much overcooked. I ordered medium rare, it arrived closer to well done. The texture was firm, bordering on dry, losing that juicy, tender bite you want from a sirloin. Seasoning was lacking, luckily the flaked sea salt on the table did wake it up a bit, but overall it was underwhelming.

The jus looked rich but fell flat in flavour, it tasted a bit diluted so didn’t deliver on depth. For the Caesar wedge, the lettuce was meant to be charred, but instead came across watery and bland, and the dressing didn’t quite cling. The croutons, though, were crisp and tasty, adding the crunch the salad needed.

The Chips Deserve Their Own Moment

The star of this course was easily the chips . They were hot, golden, perfectly crisp with that paprika like seasoning. A beautiful balance of salt and spice makes them dangerously moreish. If I came back, it would be for the fries, not the sirloin.

Modern Key Lime Pie: A Chic, Citrus Finale

This brings us to dessert, I chose the key lime pie which was more like a cheesecake , but I am not complaining. Visually, it was refined and modern. Clean white on white action with pops of green and glossy jelly cubes. The meringue drops gave it texture and looked like little pearls dotted across the plate. Very chic, like a designer version of a key lime pie. This was indulgent and incredibly delicious.

The filling was smooth and decadent with a tangy lime punch. The buttery crust was indulgent without being heavy and it also had a bit of a saltiness about it which elevated all the other flavours. Those glossy lime jellies were like little citrus bombs, cutting through the creaminess. There were subtle flavours of elderflower that brought a gentle floral lift. Lastly, the sorbet was a sharp, icy contrast that acted like a reset button on the palate. This dessert was both decadent and refreshing, a clever, modern take on key lime pie.

Final Verdict: Is Marble Worth It?

We closed off with a complimentary chocolate truffle rolled in coconut. It was small, sweet, tropical, and seriously yum. The perfect little send off bite. Overall, it was a bit underwhelming for me. The tartare, key lime pie, and of course, the chips were absolutely delicious but Marble is all about open fire, so the meat should have been the star, but it just didn’t quite hit that level. The setting is gorgeous and the experience had its moments, but I am not too sure if I’ll be going back, but who knows, we’ll see.

Thank you, till next time!

Florentin Cape Town: Mediterranean Fire, Bree Street Energy & Plates Worth Fighting Over

Mon, 22 Sep 2025 14:11:20 GMT

Mediterranean Soul on Bree Street

If you’re craving bold flavours, cocktails that pack a punch, and an experience that feels as authentic as it does stylish, then look no further than Florentine. This Middle Eastern–Mediterranean spot is located in the heart of the CBD, in lively Loop Street. Let me just say that the vibe of the restaurant matches the buzzing energy of the city, minus the chaos.

Upon arrival, we were met with a statement sign that almost glowed, you couldn’t miss it. I am grateful for that since I always find it a bit tricky to look at my GPS and figure out exactly where I am going at the same time. That makes sense, right? Anyway, in true town fashion, I parked a couple of streets down the road. I have my lack of ability to parallel park to thank for that.

We then began our quest to an authentic escape. And the best part? No passports or visas needed. Once again, we had the burnt orange sign within our view. It gave off an urban edge that was met with Mediterranean sunshine. A very Instagramable street shot moment, which naturally I became a victim of. After a couple of awkward snaps of me pointing at the cool signage overhead, we made our way inside.

The Vibe: Sunlight, Wood Tables & Long Conversations

Walking in, my first impression was that the space was sleek and polished. Very much Middle Eastern–Mediterranean charm woven into a contemporary shell. I loved how open and airy it was but at the same time, it was incredibly warm and grounding. The golden lighting was an instant mood lift, casting a flattering glow. It caught onto the warm terracotta walls beautifully, and enhanced the natural tones of the wooden tables and chairs. The subtle greenery added life without being overdone. Everything felt intentional, but not over styled. The kind of place where you can sip on cocktails, nibble on some delicious eats, and accidentally stay for three hours. Talking about three hours, let’s get into it!

“This wasn’t just a cocktail, it was basically a personality. Bubbly, zesty, and a little dramatic (so yes, very me).”

We were shown to our table and were given a bit of a breakdown of the menu. My jaw quite literally dropped at the descriptions of their dishes. I knew I was in for a flavourful, and perfectly curated afternoon. I also love to see when a person is so passionate about the food that they serve. It really brings out the heart and soul of an establishment. Since I could tell we were both true foodies, I decided to trust his recommendations. Did I over-order? Yes. Did I eat it all? Also yes. Do I care? No.

The Cocktails Deserve Their Own Moment

Paloma — Bright, Bitter & Loop Street Cool

Our orders were in, and to my delight, our drinks were served. Placed in front of me was a blushing pink fizz, AKA a Paloma , that looked like it was on holiday in the Med. The orange wedge was perched on the rim like it knew it was the outfit accessory. But of course, with some za’atar sprinkled on the one side, giving it that Middle-Eastern flair. I reached for the straw and gave it a good sip. The grapefruit hit like a zingy wake up call, then the za’atar slid in with an earthy, herby whisper.

I really enjoyed how the sweet and savoury notes intertwined, it was unexpected but addictive. The tequila backbone was present but polished, supportive but not overpowering. Gosh, must be nice… A perfectly balanced mix of bitter, citrus, herbal, and subtle sweetness. It was refreshing enough to drink three, and layered enough to feel like a moment. This wasn’t just a cocktail, it was basically a personality. Bubbly, zesty, and a little dramatic (so yes, very me).

What We Ordered (And Why It Matters)

Kwama — Bold, Earthy & Unexpected

Thinking my life couldn’t get any better than that moment, a Mediterranean feast was put onto the table. I’ll start with the kawarma since it looked like a centerpiece demanding attention, and the flatbread was the size of my ambitions. So naturally, it was a bit difficult to ignore. It was almost architectural. Layers, colours, and textures were all carefully stacked. The bright tomato and pickled onion popped against the creamy white bed of tzatziki. After the “oohs” and “aghs” it was time for me to dig in.

I broke off a piece of the flatbread and smeared it through the skillet, making sure I got a bit of everything on it, and a generous amount, might I add. Where to begin, this was a flavour bomb. The pulled lamb was rich, tender, and melted in your mouth with smoky undertones which was cooled by the garlicky tzatziki. Creamy yin to the meaty yang. There were warm, slightly sweet spices that hit in layers, and the tahini was nutty and earthy, a background note that tied everything together. I loved the addition of the zesty, herbaceous tabbouleh as well as the tangy pickled onions. It brought some freshness and cut through the richness like a sassy sidekick. As a carb fanatic, I must mention that the flatbread was outstanding. It was chewy with little crisp edges and infused with olive oil and za’atar, basically edible perfume. This is one of those dishes where you keep building the perfect bite like it’s Jenga for foodies.

Tavuk — Smoky, Juicy & Properly Spiced

The second dish of this Mediterranean feast was the Tuvuk. This was hands down my favourite bite of the day. First of all, it looked glossy, vibrant, and glowing with spices. The ruby red peppers and herbs scattered like confetti while the creamy chilli labneh was lining the dish like a fiery halo. Alongside the skillet was fluffy pita fanned out neatly. Once again, I formulated the well stacked bite using the warm and pillowy soft pita as the vessel to get all of that goodness into my mouth. Wow, wow, wow!

The chicken was insanely succulent and was balanced beautifully with crisp charred edges. The labneh was creamy, with a kick, a cool heat that builds slowly. It was incredibly well spiced with many herbs that are quite new to me. They brought about a lovely earthy and nutty depth, as well as a good amount of texture. Much like the kawarma, the freshness from the salad cut through the richer flavours. What really stood out to me was the pilpelchuma paste, it was smoky with a sun dried tomato punch, and was slightly sweet, and a little fiery. It was seriously addictive. I kept dragging the pita through it long after the juicy chicken was gone. Honestly, this is the dish I’d come back for today.

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No. 87 — Fresh, Sharp & Slightly Dangerous

I know what you’re thinking, I deserved a reward after demolishing all of my food. Since I wasn’t quite ready to conclude the eating journey with dessert, I thought the next best thing would be to get another cocktail. This time I went with the No.87 and let me just tell you that this cocktail looked like it knew it was the main character. It was deep purple with a frothy crown like velvet. It was garnished with a sprig of rosemary, minimal but chic. To my surprise, it was dense and luscious, almost like a boozy smoothie .

At first, I was a bit sceptical of the texture but after my second sip I began to wonder why more cocktails weren’t this thick. I loved it, it was fun to drink, and so wholesome. The berry compote was rich and nostalgic like childhood jam but all grown up. The orange syrup lifted the berries while the cranberry was tart and sharp, balancing the sweetness with sass. This didn’t last long. Spoiler… I inhaled it.

Melanzane — Creamy, Charred & Comforting

After a sweet little break, it was time for our final savoury dish, the melitzana. It looked like a rainbow in a bowl. Rich purples from the aubergine, jewel like cherry tomatoes, bright pickles, and glossy olives. The crispy golden potatoes on top were almost too photogenic, like they were auditioning for a skincare ad. It was basically a mezze board that got a glow up and joined Soho House. The aubergine was cooked to perfection, it was smoky, velvety, almost meaty. It melted in your mouth and had that flame kissed bitterness that kept it interesting.

The hummus was smooth and nutty, the grounding base that tied all the chaos together. The saltiness from sharp feta and briny olives enhanced all the other flavours in the skillet. I loved the incorporation of the crispy chickpeas. They were nutty, earthy, and crunchy, like little savoury popcorn surprises. If you’re a potato lover, these ones are for you. They were slightly smashed, making the edges nice and crispy, but keeping the inside soft and fluffy. Total comfort factor. Every mouthful shifts gears. Smoky, then tangy, then crunchy, then creamy. You can’t pin it down, and that’s what makes it fun.

Florentin Toast — The One You’ve Seen Everywhere

Since I am all about ending things on a sweet note, I obviously had to order dessert. I decided on the Florentin toast, French toast’s cooler, Mediterranean cousin. It was beautifully presented, just like everything else had been. The golden, caramelised crust caught the light. A bronzed slice that looked like it got kissed by the pan. It was topped with a cloud of cream that looked dangerously inviting. There was some orange on orange action going on. Fresh, juicy segments, against a smouldering charred wedge.

The brioche was soft and light with a slightly crisp exterior. It wasn’t overly sweet or rich at all. All the flavours were delicate and perfectly balanced, nothing was overpowering. There was a sweet warmth coming from the airy cinnamon cream, a subtle sweetness coming from the citrusy syrup. The fresh orange was bright and juicy, while the burnt orange brought in some smoky, caramel tones. Then the coconut crunch added a cheeky little surprise with each bite. This was the perfect balance between breakfast comfort and dessert indulgence. Fluffy, zesty, and toasty, basically sunshine on a plate.

Final Thoughts: Is Florentin Worth It?

Overall, I had a fantastic and rather festive feeling afternoon at Florentin. I was absolutely blown away by the flavours, it truly is more of an experience than just a meal. They have so many delicious dishes to choose from, it is the perfect place to go time and time again. I am genuinely excited to go back. I can’t wait to try the rest of the menu, and of course, some more of their cocktails. If you are a brunch lover like me, they have got you sorted. I am literally planning my next visit purely based on just their brunch menu. I mean, how amazing is that? I highly recommend giving this spot a go, and be sure to cancel the rest of your plans that day, you won’t want to leave.
Thank you Florentin, till next time!

And yes — Florentin is now officially open for dinner. If you’re ready to experience their vibrant Middle Eastern flavours after dark, you can explore their updated hours and menu on their official website.

Tannin on Bree: 430 Wines, Miso Gnocchi & A Small Plate Affair Worth the Parking Chaos

Tue, 16 Sep 2025 10:49:27 GMT

Tannin on Bree: Where Cape Town’s Wine Obsession Meets Thoughtful Small Plates

If you haven’t already heard, there is a new kid on the block, and by block, I mean Bree Street . I know, I know, this street has been absolute chaos when it comes to construction and trying to find parking. But let me just tell you, Tannin makes it all worth it.

A Three-Storey Wine Bar That Actually Lives Up to the Hype

This three storey wine bar specialises in small plates, and of course, wine. They have 430 labels (according to their website) and counting. Whoa! Each floor has its own personality. The ground floor is where you will find the moody, sophisticated bar. It has a vintage meets modern look, and has a floor to ceiling wine rack, like a library of indulgence. The first floor is where you’ll find a polished yet relaxed restaurant. It has the view of the hustling street on one side, and the bustling kitchen on the other. Lastly, the second floor is dedicated to events and tasting experiences. I didn’t get a chance to snoop around on that floor, but I believe there is a cellar up there. Sounds like a reason to go back, yay!

“The best way to describe this dish is if sashimi and spice went on a holiday to Cape Town together.”

Scandinavian Calm Meets Bree Street Energy

The wait was over, and after about 15 minutes of looking for parking, we found ourselves in front of the minimalistic yet bold, boutique styled entrance. It really looked like something out of a magazine. I was actually surprised I didn’t see any photoshoots at play, it would make for the perfect backdrop. Especially with the plum tones, giving it a bit of character and drama. We made our way inside, and were immediately met by an incredibly stylish and zen looking host that escorted us to our table.

This space is absolutely stunning, it almost didn’t feel real. It looked like one of those spots you would see on Top Billing back in the day. You know, a place that is completely out of reach to the regular viewer, but I was there. Mama, I made it!

Once we got seated, I took a moment of silence to take in my surroundings. This Scandinavian styled space was modern yet warm. The soft natural light was pouring in through the large windows and was complemented by the honey oak tables, light leather seats, and the earthy textures. I also loved the addition of the gallery style wall art. Everything looked and felt very intentional. Cool and collected but thoughtfully curated.

430 Wines & An Organised Wine List That Won My OCD Heart

I started by paging through the encyclopedia of wines they have on offer. Though that sounds rather overwhelming, it was actually organised in such a way that appealed to my OCD brain. They were broken up into categories, making it a lot easier to choose from. Unfortunately, I cannot remember what I ordered, but it was under “white wines”, and grouped in the “light” section. This sounded fitting for a weekday lunch to me. It arrived in a sleek glass, and almost transparent in colour. One that whispers, not shouts. It smelt citrusy and a little floral and tasted crisp, clean, and effortlessly elegant. It was light enough to sip over a delicious meal, and dry enough to make you feel like you’ve got your life together. Let’s be honest, it’s basically hydration.

Small Plates, Big Personality: What We Ordered

Cured Yellowtail with Cape Malay Dressing

This brings us to our first round of small plates. I started with the cured yellowtail which looked like a painter’s palette on a plate. Translucent slices of fish laid out like silk ribbons, with pops of orange gooseberries and earthy scatterings of cashews. This was all drizzled with glistening Cape Malay dressing that tied it all together. The yellowtail was so buttery, it just melted in your mouth before you had time to think about it. If that wasn’t luscious enough, the creamy yogurt brings about even more richness. I absolutely loved the tart gooseberries, it added some necessary zing and freshness, and the nuts added a lovely crunch. My favourite part of this dish was the dressing. It was the perfect blend of sweet, spicy, and a little tangy. The best way to describe this dish is if sashimi and spice went on a holiday to Cape Town together.

Tandoori Cauliflower with Hummus & Herb Oil

Next, I moved onto the tandoori cauliflower, which looked rustic and comforting. These golden roasted nuggets were nestled on a generous bed of creamy hummus . Lots of neutral tones that were then contrasted beautifully by the vibrant green herb oil which woke the dish up. The cauliflower was smoky, tender inside, and had a crisp exterior, with tandoori spice clinging to every bite. It was also slightly caramelised on the edges bringing a little bit of sweetness to all the savoury flavours. The hummus was smooth, nutty, and complemented the cauliflower perfectly. The herb oil was grassy and fresh, tying in brightness to balance all the depth. This was truly a Middle Eastern hug in a bowl, but with a smoky tandoori accent. It was also proof that cauliflower could in fact be more than a side character, because here, it was the lead role. What a wonderful introduction to an afternoon of delicious eats.

Kale Salad with Yuzu & Crispy Onions

For our next round, we went for the same approach as our last order. A veggie dish, and a not so much veggie dish. Starting with the greens, we had the kale salad with yuzu dressing. This arrived looking like a riot of green textures. Tender kale leaves tangled with cool ribbons of cucumber , sprinkled with sesame seeds and crowded with a generous halo of crispy onions. It’s the kind of plate that looks both light and indulgent all at once. Honestly, I wasn’t expecting much, but this actually turned out to be one of my favourite dishes of the day. On my first bite, I was instantly met with a crackle from the onions, almost caramel-like sweet, giving way to the refreshing cucumber and earthy kale. The yuzu dressing was the game changer. It was zesty, floral, and almost electric, brightening everything it touched. I could have drunk it straight. The sesame seeds added some nuttiness, but I must say, those onions were incredibly addictive. This dish was light but layered, clean but deeply satisfying. A dish you don’t want to share.

Steak Tartare with Golden Yolk & Toast

For the meaty small plate, we went with the steak tartare . This almost looked architectural. The beef was stacked with precision, topped with a yolk that shines like a spotlight, with toast angled alongside like scaffolding holding it all together. The beef was so tender and velvety, and the sharp, tangy gherkins lifted the richness. The egg yolk was slightly salted and the liquid gold coated everything with a luxurious creaminess. I am a carb girl through and through, so it was absolute heaven putting all of that goodness onto crunchy toast. Bite by bite, it’s indulgence with balance. Creamy meets crunchy, sharp meets smooth.

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Comfort, But Make It Sophisticated

Lamb Medallions with Jus & Chimichurri

Okay, okay, okay… Last round of small plates. Not because I want to stop, but my belt says otherwise. This time around, everything was on the wholesome and comforting side. First things first, the lamb. Just by looking at it, I could see it was incredibly rich. The glossy jus pooling dramatically around the succulent lamb medallions, punctuated by vivid dollops of carrot puree. There was just a touch of fresh finesse coming from the green micro herbs. The meat was fork tender with a slow braised richness.

Honestly, it was a bit too overindulgent for me. The ratio of fat to meat was unbalanced, leaving each bite heavy rather than refined. I did enjoy the deeply savoury and smoky undertones from the chimichurri, but the fattiness drowned the freshness the herbs were trying to bring. The jus added an extra layer of intensity, a bit too on the oily side for me. Look, it was delicious for a mouthful, but not something I could return to for bite after bite.

Potato Gnocchi with Miso, Guanciale & Semi-Dried Tomatoes

Moving swiftly along, this brings us to our final savoury dish, the potato gnocchi. This dish looked utterly satisfying. The oversized gnocchi , almost dumpling like, was lounging in a blanket of cream. The guanciale peeked through with a caramelized crispness, while the semi dried tomatoes added little bursts of colour. This was all generously dusted with Parmesan. I wanted to dive in, head first, so I did. The gnocchi was pillowy-soft, tender but not mushy, almost cloud-like. I wish I could have had a nap on one.

Anyway… They soaked up all of the glossy, moreish sauce that was laced with miso. The miso added a slightly nutty, umami flavour, making it a little less rich than the average cream based sauce. The best was getting a little bit of everything in one bite. The smoky, savoury guanciale added a salty hit, and the tomatoes added acidity and sweetness. Well balanced, and well thought out. Yes, 100% comfort food, but with a wink of sophistication. Think of Nonna's hearty plate of pasta, if she had been hanging out with a Japanese chef and decided miso belonged in her family cookbook.

Chocolate Truffles That Snapped Before They Melted

Some people can’t skip breakfast, I can’t skip dessert, or breakfast for that matter. Even after numerous plates of food, there is no way I cannot end it off with something sweet. Luckily for me, I saw there were chocolate truffles on the menu. The perfect sized dessert for a meal like this one. Four glossy spheres were perched neatly in a little nest of cacao nibs. They had a sleek, almost mirror-like finish. The kind of dessert that whispers luxury without unnecessary frills.

The first bite caught me off guard. The frozen shell snapped with a satisfying crack, like a traditional Italian kiss. But, it then gives way to a silky interior that slowly melts into pure indulgence. It is tricky for me to pick a favourite, they were both delicious in their own way. The salted caramel was perfectly sweet and salty, and delightfully creamy. Then the dom pedro was boozy but elegant, and had a nostalgic vibe of the classic South African cocktail. Though the truffles were bite sized, they had big personalities. Just. Like. Me! Overall, this dessert was a playful finale that felt both cheeky and refined.

The Final Sip: Is Tannin Worth It?

Long story short, I had an absolutely amazing afternoon. The kind of experience that blends good food, good wine, and a setting that makes you want to slow down and savour it all. The service tied it all together, warm without being overbearing, professional yet easygoing. I thoroughly enjoyed sitting by the window with the sun streaming in. It felt like the perfect spot to spend an afternoon in the city.

Thank you, Tannin. Till next time!

The Woodlands Eatery Cape Town: Slow-Cooked Lamb Ragu & Authentic Italian Comfort in Oranjezicht

Tue, 09 Sep 2025 13:25:36 GMT

An Indulgent Italian Escape in Cape Town’s City

With the warmer months approaching, I am coming to realise it’s much too late to attempt starting the “summer bod” challenge. To be fair, it normally ends in failure, or so I have heard anyway. I love food way too much to try it for myself, and I have the fear of suffering from separation anxiety. So, instead of making my life and everyone else’s life around me miserable, I decided that this winter I am going to stay fed and happy rather than hangry. How better to give a diet the middle finger than with an indulgent Italian meal. Not half arsing it either, might I add, but the full experience. Starters, mains, dessert and of course, some red, red wine.

I did some research into an authentic Italian restaurant , with the filter on finding a spot that does a traditional ragu. Personally, I am a ragu over a bolognese type of girl. This is when I stumbled across The Woodlands Eatery. Oh my word, their menu looked absolutely divine. If you enjoy reading menus as much as I do, I can highly recommend adding this one to your reading list. Not only did they have ragu, but slow cooked lamb ragu. I will get into the review in just a moment but I just have to tell you that you can get this beautiful meat sauce with fresh homemade pasta or risotto. Stunning, I know. It was at this moment I made the booking. It was like it was made for us. Why? Well, I just so happen to be a pasta slut, and Tumi is obsessed with risotto. We share the same amount of love for lamb, it is definitely the superior meat, in our opinion anyway.

Thursday was approaching and I was getting a tad worried. It is the first year I can remember that it didn’t rain on the 1st of September. Could it be true? Was it possible that I could have made a mistake? Choosing a hearty meal on a Spring kind of day? Thankfully, I am never wrong and I never make mistakes. The clouds were low and there was a chill in the air Thursday morning. What a relief! I even had to cancel my walk before lunch because it was too cold. Oh well. We hopped in the car in Muizenberg, with a dream and my cardigan… If you know the song, you know. If you don’t, let’s just say our afternoon wasn’t quite like a party in the USA, but it came very close, if you’re a foodie like me.

“It delivers honest, confident Italian cooking in a space that feels both intimate and unpretentious. Be prepared to be treated like family.”

A Neighbourhood Gem with Real Italian Soul

Once we arrived, we were instantly met by an incredibly warm and passionate Italian man. He had that type of flair that tells you you’re in for some real authentic, tasty food. Smiling all the way, he showed us to our table, and left us to browse the menu.

The Interior: Relaxed, Rustic & Inviting

I took the opportunity to have a little look around and I must say, I absolutely love the interior. It has a neighbourhood gem energy to it. It feels like this is a local spot, a place you’d frequent weekly for your pasta fix. Nothing is overly curated, just natural, relaxed, and inviting. The family home vibe gives the feeling of being in someone’s house, rather than a commercial restaurant. The hanging lampshades, chalkboard specials, and framed artwork all feel like little stories waiting to be noticed. As much as I am sure you could pop in for a quick lunch or dinner, this space is perfect to stay a bit longer, sip, and savour.

Italian-Style Wine & A Generous Pour of Syrah

Talking about sipping and savouring, I ordered a glass of Syrah. Personally, I love the Italian pour. I find they are always a bit more generous than the usual restaurants. As expected, a swimming pool of red wine was placed in front of me. The deep inky garnet colour resembled the colour nail polish I would wear when my boyfriend at the time got on my nerves. That “don’t mess with me” shade of red. I gave it a bit of a swirl, a sniff, and took my first sip. It was silky yet rich, with a peppery hello that hits like a wink. Don’t worry, a wink from a cute guy, not a creepy one. Very much confidence in a glass, but with a softness that makes it incredibly drinkable. An excellent start to an indulgent afternoon.

Bruschetta Done Right: Rustic Starters with Big Flavour

Personally, I am well past the days of drinking on an empty stomach, so of course we had placed an order of the bruschetta to share. A rustic wooden board carrying nine vibrant little bites arrived just in time, before the wine made its way to my head and my decision making compartment. It truly looked beautiful, it’s the kind of thing you want to photograph from every angle before eating it. Which, don’t worry, I did.

Pesto, Tapenade & Tomato – The Trio Breakdown

I started with the deep terracotta spread bruschetta. I am still unsure what it was, but I am assuming a type of tapenade? It had a concentrated sun dried tomato flavour, sweet but with depth. A bit mysterious, but a vibe.

Moving on, I tried the brightest emerald green pesto bruschetta next. It was definitely my favourite of the three. It was garlicky, salty, and nutty. Definitely not something you would want to be eating on a date, but a very single me was delighted. It was perfectly balanced with a basil punch that tastes homemade and fresh, and just enough Parmesan to give it that sharp cheesy goodness. Full on main character energy. Bold, confident, and undeniably addictive.

It was time to try the classic bruschetta. Ruby red diced fresh tomatoes glistening in olive oil, with soft mozzarella nestled in between. The tomatoes were sweet and acidic, which was balanced beautifully by the creamy mozzarella. This was all tied together with smooth, peppery, and almost fruit olive oil. Elegant, timeless, and effortlessly iconic. I thoroughly enjoyed all of these tiny flavour bombs, and I must add that the ciabatta was perfectly crisp, warm, and fluffy too. This starter looked rustic, but tasted refined, and honestly, it felt like a love letter from Italy… Or maybe that’s the wine talking.

The Star of the Show: Ragu di Agnello Tagliatelle

This brings us to the reason we were there, the lamb. Not just any lamb, but slow cooked inside a wooden fire pizza oven overnight. I mean, I think that says it all. I will still tell you all about it, otherwise it wouldn’t be a Paige review, but hopefully that explanation has started to get your mouth watering.

Slow-Cooked Overnight in a Wood-Fired Oven

My Ragu di Agnello tagliatelle arrived like a statement piece. It was served on a dramatic matte black plate, and on the plate was a deep, brick red sauce coating every ribbon of homemade pasta. I must add that this was an incredibly generous portion, with a very rustic presentation. No frills, and really letting the food speak for itself. I could go on about how stunning it looked, but oh my word, the smell… The smell! It was heavenly, the smell alone was life changing. I am all for the vegetarian lifestyle, but unfortunately I will definitely never be a participant in that diet. Sorry, not sorry.

Okay, let’s get into how it tasted. First of all, the lamb was fall apart tender , the kind of slow cooking that only comes from patience and respect for the ingredient. It was so soft, it just melted in your mouth with zero resistance. The tomato sauce was rich, slightly sweet, and beautifully acidic, cutting through the richness from the lamb perfectly.

Then you have the tagliatelle. Silky, al dente, and perfect for soaking up all the delicious flavours from the sauce and juices from the hearty meat. This dish was layered with flavours, like each ingredient had time to marry perfectly, as I’m sure they did. I also loved that you got your own individual little bowl of Parmesan accompanying your pasta. There was no need to fight over it. I thought this was a very nice touch, very thoughtful. The cheese added that umami and salty taste without being overpowering.

This is easily one of the best lamb dishes I’ve had in Cape Town. It was like something you’d stumble upon in a tucked away Italian village. Chef’s kiss.

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Amaretto Crème Brûlée & Mango Sorbet – A Sweet Italian Finale

After a wonderful performance from that utterly indulgent meaty main, I decided on a lighter dessert. A classic creme brulee with a twist, well, two actually. Firstly, it was infused with Amaretto. I suppose it is less surprising since it is Italian. But, secondly, it was served with a mango sorbet. This was quite interesting to me, and I found myself wondering how these flavours would work together. Soon enough, it arrived looking minimalist and modern on the same styled matte black plate as the mains.

The creme brulee was in the traditional white ramekin, with a very generous scoop of sorbet alongside it. As any normal person would, I started by cracking through the golden caramelized sugar top, perfectly torched with a very satisfying snap. Underneath was a silky custard base, not too firm, not too runny, just right. It was rich with vanilla and had gentle notes of almond from the Amaretto. It was warm, slightly nutty, with a hint of sweetness. I loved the sugary top, it wasn’t overpowering but slightly bitter, contrasting the sweet custard.

I must confess, I didn’t find myself bringing the sorbet into the mix, I decided to enjoy it by itself for a refreshing end to a hearty meal. It was light, tropical, and fresh, like a burst of sunshine. A perfect way to end an afternoon of some of Italy’s best comfort foods.

Final Thoughts: Why The Woodlands Eatery Feels Like Nonna’s Kitchen

The Woodlands Eatery is that spot where you feel like you’ve been invited over to a friend’s house for dinner, only to find out that their Nonna has been in the kitchen all day cooking up her favourite family meals. If you’re going to go, please do it right and order one of the lamb dishes, you will not be disappointed, far, far from it, actually. It delivers honest, confident Italian cooking in a space that feels both intimate and unpretentious. Be prepared to be treated like family.

Thank you! Till next time!

Chefs Warehouse & Canteen Winter Special: A Merchant Collaboration Worth Booking Before It’s Gone

Mon, 01 Sep 2025 13:58:40 GMT

The Concept & Menu Structure at Chefs Warehouse & Canteen

Since we’re nearing the end of winter, and more importantly, the winter specials , we decided to treat ourselves to one last one. We were saving the best for last, so this past Thursday we found ourselves at Chefs Warehouse & Canteen in Bree Street. This special caught my attention a couple weeks back and has been in my thoughts ever since. Chefs Warehouse was doing a collaboration with their sister restaurant upstairs, Merchant on Bree.

Chefs Warehouse focuses on globally inspired tapas, while Merchant is a nose to tail restaurant that highlights simplicity done right, both with their ingredients and what they do with them. The winter special was R595 per person sharing, and the menu was divided into sections showcasing the best of the best from each restaurant.

“It’s the type of setting that makes you want to sip slower and let the meal unfold like a story.”

The Iconic Bree Street Entrance & Urban-Classic Interior

Once we arrived, we were immediately met with the iconic red awning and bold lettering of ‘Chefs Warehouse & Canteen’ making the entrance impossible to miss. It feels understated yet confident, like you’re about to step into something classic. We were greeted by the host and were shown to, in my opinion, the best seat in the house. We sat by the window with a direct view of the busy street.

I was very happy that I was able to partake in one of my favourite hobbies, people watching. It was the perfect balance, the hum of the restaurant inside, but with Cape Town’s city energy right outside. The natural light was pouring in through the tall windows and bouncing off the glassware and plates on the table. It caused an effect that was bright but still intimate. I absolutely loved the interior, the exposed brick walls paired with the sleek black finishes and warm wood gave the room that blend of raw, urban edge softened by elegance. Overall, the vibe was relaxed and sophisticated. It is the type of setting that makes you want to sip slower and let the meal unfold like a story.

Wine & Beverage Direction

We started by browsing the drinks menu. How can you not have a glass of wine? Especially with the sun shining down on your face and being in such a beautiful environment. It would be a crime not to. I ordered a glass of Sav since my mom taught me at a very young age the acronym ABC (anything but Chardonnay). As I mentioned earlier, this special had been on my radar for a while, so while ordering our wine, we told our waiter we were ready to commence on our flavour journey. Our wine arrived and I could tell it was nice and cold as the glass was almost frosted, no need for ice cubes! This was perfectly chilled, smooth, and dry. “Aghhh”. Just delightful.

From The Larder: House-Made Charcuterie Done Right

Soon to follow was our first course, “From The Larder”. This charcuterie board arrived looking like it had its life together. Neat, curated, and everything in its lane. Reminded me of the numerous times I told people to stay in theirs. Looking at this board, I almost wanted to send those people a photo of it to show them that it is indeed possible to do so. Anyway, just like those people did, I was about to make a total mess of everything.

Where to begin…

The Duck Liver Pâté & Sourdough Moment

As a bread lover, I started with the thick sliced, lightly toasted sourdough and lathered it with the fancy piped duck liver pate. It instantly melted into the warm bread. My first bite was something you would write a book about. The pate was rich and over the top indulgent while the sourdough was crisp yet fluffy. This was a great first impression. I then tried the terrine, and let’s be honest, it wasn’t the prettiest on the board. A bit rustic, like it just came from chopping wood outside. But then you taste it and it’s earthy, savoury, and surprisingly elegant. A little underdog moment. I really enjoyed all the different textures, I actually ended up eating it on its own, it didn’t need anything added to it, it was a star on its own.

The Tiny Bagel, Pickled Veg & Ricotta Balance

One of my other favourite bites of this board was the tiny but mighty bagel and pairing it with the pickled veggies and ricotta dip. The bagel was dense and light at the same time, if that makes any sense, and the dough itself was slightly sweet too. It was the perfect humble base for the tangy, Cape Malay spiced pickled veg. Not your usual limp pickle, but crunchy, spiced, and zingy. Then the creamy and calm ricotta dip rounded out all the flavours and textures. The drizzle of olive oil added a nutty and fruity taste and a glossy mouthfeel too.

The Charcuterie – Cured Meats, Snacks & House-Made Details

The other little nibbles on the board were also very delicious. The olives were shiny and plump. The snackable fruit of the group. Not stealing the spotlight, but adding that essential salty hit. Then of course, the charcuterie selection. They draped on the board like designer fabric. Glossy, thin slices with fat ribbons catching the light. Salty, savoury, and bold, basically the diva of the spread. This course reminded me of a summery afternoon at a wine farm, but even more delicious since we have some serious chefs at work here. Snacking on this diverse spread while sipping on some crisp white wine was utter perfection. Let me just add that everything on this board was house made. I find that very impressive.

A Peek Upstairs: Merchant’s Larder Tour

After soaking up the sun, sip sipping on some crisp wine, and devouring the snacks in front of us we decided to stretch our legs and do a little mosey about. Our waiter took us upstairs and into the Merchant’s famous larder. He explained to us that this is where all the food from our charcuterie board came from. Now the name of the first course made sense, it was literally from the larder. This room is a foodie’s heaven. Think jars of various pickled vegetables, cured meats hanging from above, and much, much more. The smell reminded me of an authentic deli I went to in Italy when I was young. I could have spent hours in there, minus the cool fridge temperature.

Elevated South African Comfort — The Second Course

Once we were done exploring upstairs, it was time for our next course. We got ourselves seated and an array of dishes were placed on the table. Once again, I was unsure where to begin because everything looked so divine. I decided to be logical and go from left to right.

The Lamb Sausage – Spiced, Juicy & Comfort-Forward

The lamb sausages were first up. These juicy, flavour packed little bites were perfectly brown on the outside and still tender with it. It came with caramelised onions that leaned on the sweet and sticky side, the kind that coats your tongue in the best way. This was served alongside some mustard and sauerkraut that cut through the richness. Honestly, it was giving a boerie roll at a braai energy, but dressed up without the bun. A low carb Karen would be delighted. It was rustic and nostalgic, yet refined. This was comfort food elevated without losing its South African roots.

West Coast Mussels & Amagwinga (Vetkoek Meets Umami)

The dish in the middle was the west coast mussels in a creamy sauce served with amagwinga (AKA South African vetkoek). I took the golden little pillow of fried bread, broke it in half and dipped it into the hot, silky, and decadent dashi. I scooped up as much goodness as I could possibly fit on the bread and popped it into my mouth, after slipping a bit here and there but thankfully not on myself. The broth was smoky, savoury, and deeply umami and the sweetness of the bread contrasted well with all the rich elements. It also acted as the perfect sponge, soaking up all the flavours. I loved the jalapeno atchar, it added a clever South African twist as well as some necessary tang and spice, bringing the right hit of acidity and heat. The mussels were plump, fresh, and briny and I must say there was a generous scattering of them. This dish was absolutely delicious. It had that type of depth that makes you want to lick the bowl (if you’re not too polite to do so).

Beetroot Tart Tatin — Sweet, Savoury, Stunning

We have now made our way to the right, and the last dish of this course. The beetroot tart tatin with ricotta. I am actually glad this one was last on the list because it was on the sweeter side, so it acted like the dessert of the three plates. First of all, let’s talk about how it looked, it was truly a work of art on a plate. Glossy, ruby red slices of beetroot laid on top of that buttery pastry, finished with bright pops of fresh radish and a garden of microgreens. I cut into the tart and the golden flaky pastry shattered gently. I made sure to formulate the perfect bite with a little bit of everything on my fork. The pastry was slightly caramelized from the beetroot juices, so it had a subtle sweetness tucked into the rich layers. The beetroot was soft, syrupy, and deeply roasted. None of that raw earthy harshness. The generously dolloped house made ricotta was smooth, mild, and milky. It brought about a real creamy element to balance out the tart. It had that cheeky “is this a savoury dish or a dessert?” But hey, I’m not complaining. It made it memorable and fun.

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A Sip Break

I sat back into my chair with a full belly, and I glanced over to Tumi with a cheeky little thought. We are not big drinkers, thank goddess, but I was having a particularly difficult week and almost needed more than wanted another glass of wine. I may only be 153cm tall but somehow less of a lightweight than a pretty tall Tumi. Anyway, I somehow convinced him and we ordered our second round of drinks. I decided on some rose, because, rose all day, am I right? Right. It was light, crisp, and subtly sweet and the perfect little break from the food and my worries.

From Canteen: Tapas With Main Character Energy

This brings us to the next course of tapas styled dishes, this round was “From Canteen”. Not only was the presentation impeccable, but the smells coming from the table of eats was heavenly. I decided to mix it up and go from right to left, rebel, I know.

The Pork Belly That Stole The Table

I started with the glossy, caramelised block of pork belly that was on a bed of corn salsa that looked vibrant and inviting. The meat was so tender, you could have used a spoon to cut into it. Sweet, sticky, smoky… That smokehouse vibe, but luxurious. The charred corn was juicy little flavour bombs, bursting with sweetness, while the creamy salsa brought balance and richness. I loved the incorporation of chipotle, it added some heat and cut through all the indulgent elements beautifully. Pro tip, dip the crunchy corn chips in that salsa, it’s the perfect dip.

The Tandoori Linefish – Smoky, Fragrant & A Little Odd?

Next, I tried the tandoori linefish that was in a pool of golden tikka sauce with jewel toned garnishes, pink pickled onions, bright green mint, and pearly coconut flakes. The sauce was comforting and aromatic, full of spice without being overwhelming. However, in my honest opinion, the fish itself wasn’t quite right. I can’t tell you what it was, freshness maybe? Texture? I am unsure, but Tumi thought so too. Maybe it was just an off day, I don’t know. Luckily, the supporting elements made up for it. I lathered the garnishes in the sauce and I loved the tang of the onions, nuttiness of the coconut, and the coolness of the mint against the heat of the curry.

The Onion Bhaji – Crisp, Golden & Unexpectedly Elegant

After two decadent dishes, I was thrilled that there was the perfect little intermission snack next in line. A golden, crispy tangle onion bhaji that looked playful and rustic. I also love any excuse to eat with your hands. I broke it apart, it was steaming and my nose was instantly hit with fragrant spices. I dipped it into the creme fraiche and popped it into my mouth. The bhaji was light, crunchy, spiced to perfection, and the onions were ever so slightly sweet and caramelised. Together with the cool and tangy dip, it made for the ideal nibble that had me reaching for more.

The Famous Chefs Warehouse Risotto (And Why It’s Iconic)

Lastly, but certainly not least, the famous Chefs Warehouse risotto , and iconic for a reason. This warm, creamy canvas was dotted with bright green pesto, golden nuts, and if I am not mistaken crispy parsnips. It was incredibly rich, cheesy, and decadent. The kind of risotto that makes you want to slow down and savour every bite. The rice was perfectly al dente and had a silky consistency. The herbaceous pesto added brightness, and the nuts gave a gorgeous crunch, both cutting through all the luscious creaminess. If risotto had main character energy, it would be this.

Desserts That Taste Like Memory

We ended the day on a high note, and a nostalgic one for a matter of fact. We were served two different dishes for dessert.

Lemon Tart — Nostalgia in Couture

One was a lemon tart which looked like a piece of sunshine on a plate. Vibrant lemon curd, topped with delicate golden kataifi strands and caramel coloured honeycomb. The contrast of textures was just gorgeous. Crisp pastry, silky curd, and pillowy labneh. The curd was bright, zesty, and unapologetically tart, balanced by buttery pastry richness. The honey labneh brought a mellow, almost floral sweetness. It immediately took me back to my grandma’s baking days. The same punchy lemon flavour she always insisted on, wrapped up in this elegant, modern plating. Nostalgia in couture.

The Maize Dessert That Tastes Like Childhood

Now for the last dish of the day, the maize dessert. It looked earthy and rustic with playful textures. Soft sponge, glossy caramel, and a perfect scoop of ice cream. Whimsical but familiar, like a memory reimagined. It transported me back to two separate times in my life. The soft, moist polenta sponge together with the creamy ice cream took me back to my early childhood breakfasts of pap, milk, and sugar. The burnt mealie caramel mixed together with the smooth ice cream tasted like my breakfasts before primary school, cornflakes drowned in sugar and love. I couldn’t stop smiling with every bite. This dessert doesn't just taste good but makes you feel something.

Final Thoughts on Chefs Warehouse & Canteen Cape Town

As I am sure you can tell, I had an absolutely phenomenal afternoon. I am so happy I got to experience this winter special of the collaboration of these two restaurants before it ended. I am very excited to return, but my only issue is deciding which one I’ll eat at first… Hmm, decisions, decisions. While I try to figure that out, I highly recommend going to either Chefs Warehouse & Canteen or Merchant Bar & Grill. You will not be disappointed.

Thank you for a memorable flavour journey! Till next time!

Yama Asian Eatery Franschhoek: Luxe Asian Tapas, Sushi & Cocktails Done Right

Mon, 25 Aug 2025 14:33:07 GMT

Yama Asian Eatery in Franschhoek – Where Zen Meets Glam

It’s that time of the week again, my favourite day, or rather, post my favourite day. If you are new here, or haven’t caught on by now. On Thursday’s, Tumi and I venture out on a food excursion. Near or far, we don’t discriminate. The only rule is that we need to eat good food, and lots of it. This past week we visited Yama Asian Eatery, in Franshhoek .

As it says in the name, it is Asian inspired, where authenticity meets elegance. This is the third restaurant under the guidance of Ryan Shell, and we knew we were in good hands since we enjoyed our experience at both Oku and Eleven. The prior times, we did the tasting menus at the other two venues, this menu is a little more casual, still very luxurious, but a tad more relaxed. We were very much looking forward to some delicious Asian tapas, sushi, and of course a few delightful cocktails, because why not. Thursday is basically Friday in Cape Town, and might as well be a Saturday in the Winelands. We hopped in the car, blasted our singalong mix, shoutout to Kanye West and Kendrick Lamar, and took the scenic route, well, the only route I (my GPS) knows.

The Ryan Shell Standard (Oku, Eleven & Now Yama)

Soon enough, we were in Franschhoek. After a quick step, hop, and jump into then out of the rain, we were safe and sound in Yama. Since it’s still winter, and utterly freezing, we unfortunately couldn’t sit in their gorgeous courtyard. But that was quite okay because their stunning interior made up for that, and I mean… What better excuse than to have to come back and eat delicious food in their beautiful courtyard in Spring. Anyhoo, we were greeted by an incredibly friendly and enthusiastic gentleman that showed us to our table. I absolutely loved the interior. It was so fitting for the stormy weather outside.

Not only was it warm in terms of temperature, but the earthy tones and dim lighting added to the sophisticated coziness. Somehow it is a big, open, and airy space but still has an intimate feel to it. It is minimalist yet intentional and has subtle luxury vibes. Basically, if zen married glam, and their child went to culinary school, you’d get Yama. I must just add that their chairs are hella comfortable. We got ourselves seated and within seconds we were surprised by a familiar face.

Ryan came to say hello to us and he joked about needing to open a fourth restaurant for us to try and of course, we agreed. He might have been joking, but we certainly were not. He is such an amazing individual and I love how hands on he is. He couldn’t stay and chat for long because he was going to each of the restaurants, tasting everything and helping out. This is the type of leadership I look up to, it’s very inspiring.

“This brownie was fudgy, dense, warm, orgasmic, better than a relationship, literally. No cap.”

Complimentary Snacks That Set the Tone

Prawn Crackers & Fermented Peanut Dip

While we were browsing the drinks menu, we were surprised by some complimentary snacks to keep our brains fueled for the critical decision making of which beverage to order. Unfortunately for me, if there is food on the table, I can’t concentrate on much else. I pushed pause on choosing a cocktail, and went straight for the food.

Our nibbles consisted of prawn crackers and a little fermented peanut dip. I picked up one of the light as air crackers and topped it with the glossy red chilli speckled peanut chunks. The cracker was ultra light, snapped loudly as you bit into it, and dissolved almost instantly on your tongue. Very subtle, making it the perfect accompaniment to the bold flavoured peanuts. They were incredibly addictive. I don’t know if it is because of the spice, the saltiness, or just the fact that I absolutely love fermented foods. I found myself going back for more, and more, until there was nothing left other than tingling lips and a wish that I decided on a cocktail before demolishing the snacks.

Cocktails That Wake You Up (In the Best Way)

The Wasabi Mule – Yuzu, Ginger & Gentle Heat

Thankfully for me, our waiter was incredibly attentive and noticed I was almost done with the snacks and didn’t have a drink to wash it all down. He came to my rescue and recommended a cocktail for me to try, and quick! Mouth full, I nodded, and just like that, he disappeared. What felt like seconds, he was already back with a perfectly frosted glass with a pale golden hue that looked refreshing yet a little mysterious. Two things were a bit of a mystery to me, how he managed to get this drink to me so fast, and what on earth I was about to drink. I am guessing I looked a tad confused and stunned, he saved me once again and said your Wasabi Mule is served! Magician he is, I’m convinced.

I took my first sip and what I can say is this is the type of cocktail that wakes you up, in the best way possible. Nothing like the classic iPhone alarm, but one of the better ones. Gentle, but firm. The yuzu citrus up front was sharp and zingy, the subtle heat from the wasabi wasn’t overpowering but undeniably present. Then this was all rounded out by the ginger ale’s gentle sweetness. It feels as if it’s been designed with precision, fiery, citrusy, and clean. It also acted as the perfect palate cleanser.

Asian Tapas That Steal the Show

Crispy Squid With Black Bean Mayo & Apple Sauce

This brings us to our first round of tapas. I started by tucking into the golden and a bit rustic looking crispy squid plate that was piled high! I made sure to get a good amount between my chopsticks and dipped it into the pool of glossy sauces beneath it, mixing everything together. The squid itself was tender, encased perfectly in the crunchy breading with addictive seasoning that was savoury and well spiced, it tasted as if the chef guards that spice mix with his life.

The sauces were black bean mayonnaise, which was deep and umami, and then an apple sauce that added a surprising layer. Sweet, and slightly unusual at first, but it grew on me, especially if you enjoy that sweet and savoury play. Lastly, there was some pickled cucumber on the side which cut through it all. Light, acidic, and fresh, giving balance to all the richness and tying the plate together.

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Broccoli With Thai Green Curry & Ponzu

Accompanying this squid plate, we chose to have the broccoli which actually acted as the perfect contrast. The broccoli was vibrant green, bright, and simply plated, letting the colour do all the talking. It was served in a small cast iron dish, and scattered with toasted almonds and microgreens. The broccoli was crisp, tender and naturally sweet, and took centre stage, supported by a very delicate, subtle Thai green curry sauce, zesty ponzu, and the toasty nuttiness of the almonds. It felt healthy yet wholesome, and best believe we needed to get some greens in before our next course because damn, it was indulgent.

The Bamboo Steamer Moment

Wagyu Beef Bao – Melt-In-Your-Mouth Luxury

For our next round of tapas, two bamboo steamers were placed on the table, and let me just tell you, the smells that hit my nose when our waiter opened these babies up sent me straight to heaven. I gave the angels a quick high five and came back down to earth. I am actually getting so excited writing this, if it wasn’t 8:45 on a Monday, and peak traffic, I would definitely get in my car, drive to Franschhoek just to experience it all again. And that’s before I even get to how good this all tasted. I

’ll start with what I had the pleasure of eating first, the wagyu beef bao . These plump and pillowy bao buns were hugging generous pieces of glistening beef. The steam was rising, and it just looked (and smelled) so inviting. The wagyu beef was melt in your mouth, rich, juicy, beautifully marbled with that fattiness that lingers. The flavour was deep and layered, it was savoury, smoky, and umami packed. The bao itself was super fluffy, soft, and ever so slightly sweet. There was a little bit of carrot kimchi which brought some crunch and tang, and then there was a sweet chilli mayo that tied it all together. This was one of my favourite bites of the day. Truly a knockout.

Chicken Gyoza With Corn Purée & Bok Choy

In the second steamer were little parcels of steamed gyoza gathered neatly, with bright pops of colour from the charred corn and bok choy greens. It looked elegant yet comforting. Visually saying fresh and abundant. The chicken filling was fragrant and full. It was savoury but gentle, not heavy at all. The sweet corn puree added a silky sweetness that balanced out all the savoury flavours. I really enjoyed the freshness and crunch of the bok choy added to this dish. Overall, this was light, fresh, and satisfying without being overwhelming. Delicate but full of flavour and comforting.

“Thai Me Up, Thai Me Down” – Basil & Lime Escape

Before we got into more delicious food, I needed a drink break. For my next cocktail I chose the fun and playful “Thai me up, Thai me down”, which sounded fitting enough. It was bright, neon green which was instantly eye catching, and somewhat summery, again, fitting since we are almost at the end of winter. The basil leaves floating on top gave it that wild edge. The first sip was sweet and syrupy, coating the mouth in a smooth way, and then the herbaceous basil came through. This and the lime balanced it all out very nicely. It felt like a tropical escape with a grown up, sophisticated twist.

Speaking of… I am looking to take myself on a little holiday in the hopefully near future, you know, once I get paid, and once I get paid enough. Anyway, that’s another story.

I am looking to take myself on a well deserved island getaway, but, and here is a bit but(t), I am not a fan of children. Where on earth can a girl go on holiday, alone with no weirdos and no kids, and it doesn't cost an arm and a leg? Please let me know and thank you. Back to planet earth, or at least Yama, let’s get back into the food.

Sushi Worth the Drive to Franschhoek

Rainbow Reload Roll – Salmon, Tuna & Teriyaki Glaze

You didn’t think we would be going to an Asian tapas AND sushi restaurant and not have sushi? Of course we did! We are NOT crazy, well that type of crazy anyway. In fact, we had not one, but two of the chef’s signature rolls to share. Starting with the rainbow reload roll, because why choose between salmon and tuna when you can have both?

The striking platter with each roll gleaming with a crown of coral salmon, ruby tuna, emerald avocado and pearls of mayo was placed in front of us. This was all finished with a glossy blush of teriyaki sauce. The fish was clean and delicate and the avocado kept it creamy and mellowed the flavours of the sweet and sticky teriyaki as well as the rich mayo. The seven spice and the spring onion gave it a little bit of a bite and freshness. I thoroughly enjoyed this colourful and satisfying bite, especially paired with some soy sauce and wasabi.

Lemon Salmon Roll – Zest, Caviar & Silkiness

For our other signature roll, we chose the sleek and sexy lemon salmon roll. Each piece was wrapped in a glossy sheet of salmon, dotted with lemon mayo and finished with a sparkle of zest and caviar. Can you get any more glamorous? I think not. The salmon was exactly what you wanted it to be, silky, fatty, and melting as soon as it hit the tongue. I loved the incorporation of the lemon, it added a lovely zing to all the richer elements and the little bit of brininess the caviar brought once it popped. Every bite leaves you wanting more… and more, until there is nothing left! Well, other than the pickled ginger that I love snacking on when the show is over.

Dessert: The Brownie That Ended All Brownies

Chocolate Brownie With Miso Mousse & Matcha

Last but certainly not least, it was time for dessert. As a dedicated chocolate lover, I chose the chocolate brownie. This was better than a relationship, literally. No cap. If I had a choice between this and a decent man, I would choose this dessert. Which is saying a lot in this day and age. I mean, how often do you come across a decent man (or woman, if you’re into that) these days? Exactly.

This sleek, dark slab of brownie was sitting on a bed of green matcha like dusting and beside it was a delicate swirl of miso mousse and airy cream. This brownie was fudgy, dense, warm, orgasmic, the list goes on. The kind of brownie that clings to your fork. It was intense and decadent, giving you that deep cacao hit only true chocolate lovers dream of. The salty miso mousse added an unexpected, savoury sweet depth that makes every bite more addictive. Then the cream was light, fluffy, and cooling, softening the richness and creating perfect balance. I am obsessed.

The Perfect Digestif

Yuzu Sake – Sunshine & Fire in One Sip

After the most indulgent and delicious afternoon, I didn’t think I would be able to move, but who came to save the day once again? Yes, the beloved waiter. He made his way over to us with two little glasses of yuzu sake which acted as the perfect digestif! A magician, or a wizard? I am still not sure. It was sweet and citrusy at first with that bright yuzu tang, and then the warmth of the sake came through.

Together it felt both refreshing and powerful, like a little kick of sunshine and fire in one sip.

Final Verdict: Is Yama Worth It?

All I can say is thank you Yama for brightening my day, time and time again. I can highly recommend Yama, Oku, and Eleven. Ryan and team, you are amazing and I hope to see you all very soon. With a bao in one hand, and a beautifully crafted cocktail in the other.

Till next time!

And when you think things couldn’t get any better, Yama also makes it incredibly easy to enjoy their food at home — you can browse their takeaway menu here .

The Waterside Cape Town: A Vegetarian Fine Dining Surprise at the V&A Waterfront

Tue, 19 Aug 2025 13:13:08 GMT

Winter Special at The Waterside: R595 Harbour-View Luxury

A Bittersweet Goodbye to Winter Dining Specials

Even though the weather says otherwise, winter is soon coming to an end. Why do I know this? Because I have noticed that the restaurant’s winter specials are only up until the 31st of August. A bit of a bittersweet moment. Incredibly grateful that it won’t be so icy cold anymore, but sad that everything is about to get a bit more expensive, and busier once the tourists start flocking in. Since we are halfway through the month, I thought it would be fitting to take advantage of the last few specials. The Waterside caught my attention.

A lunch special for R595 per person. A couple months prior, I went to Pier which is the upstairs restaurant to The Waterside. After reading through the menu, they were both a tad similar. No complaints, it was incredibly delicious, but I wanted to try something different. I then noticed that they had a vegetarian menu which sounded equally as delightful. So I ran it past Tumi, he was happy, and I made the booking.

Modern Coastal Elegance at the V&A Waterfront

Wine Walls, Harbour Views & That Cozy Luxe Energy

We made our way to the Waterfront with the car heater on full blast. I was extremely excited because I remembered just how cozy it was inside Pier. It is the perfect hideaway from the chilly breezy weather outside. Once we arrived and opened the large glass door, we were immediately hit with warmth, both from the atmosphere and the friendly smiles. There are striking walls of wine bottles on either side of the entrance. It’s a quiet statement that says, we take our wine seriously.

We were then greeted by an incredibly friendly hostess that showed us to our table. We were sitting in the most perfect spot overlooking the harbour. As much as I love people watching, I also very much enjoy watching the yachts, cranes at work, and the charm of The Waterfront’s working harbour. The interior of the restaurant is best described as modern coastal elegance. Light oak tables, minimalist plate settings, and white napkins. The chairs were comfortable enough to settle into for a few hours, yet sleek enough to match the restaurant’s polished aesthetic. The soft natural lighting was pouring in through the big windows giving the whole room warmth. It felt very upscale, without trying too hard.

“Vegetarians really do know what’s up, I had no FOMO here.”

Women-Owned Wines & Rosé MCC That Sparkles Just Right

Why This Blush-Gold Bubbly Was the Perfect Choice

Sitting back in my new favourite chair, I browsed the drinks menu. There was no way I wasn’t going to have a glass of bubbles in this setting. While paging through, our waitress came to introduce herself and told us a bit about their wine menu. I was thrilled to discover they’ve dedicated an entire page celebrating woman owned wines. I decided on the rose MCC for two reasons, it’s Women’s Month and it’s pink. I’m not a girlie girl but pink is fun, and so are bubbles. Our drinks arrived in tulip shaped wine glasses, and mine had a blush gold hue that catches light like a sunset. It tasted even more beautiful than it looked. Crisp, elegant, with a very slight sweetness and a dry finish. Just how I like it. It felt very feminine, celebratory, and a little cheeky.

The Vegetarian Menu at The Waterside: Worth It?

Sweet Potato Dressed for the Met Gala

Like I mentioned before, I decided on trying the vegetarian menu. For my first course, I chose the sweet potato option since it is my favourite vegetable. The menu doesn’t give too much away so I was in for a surprise. Before I go to any restaurant, I always do my research. I read the recent reviews, and look at the photos to get an idea of what I am going to be eating. I do this to ensure I order the best dish possible. In this case, I couldn’t find any reviews on the vegetarian menu , so I really had no idea what I was going to be served. I was pleasantly surprised when a work of art was placed in front of me. My beloved sweet potato was dressed up and ready for the Met Gala, which I’ll hopefully attend one day. No idea why, but it would be cool, although I’ve heard the food isn’t too good at the event.

Anyway, it was all glammed up and ready to go… into my mouth. Completing its look was a glossy tamarind gown and a vibrant green centrepiece. A flawless curled ribbon added drama, kind of like a stunning gold necklace would. Lastly, edible flowers and micro herbs delicately placed, like she just stepped off the stage after winning best dressed and the crowd rushed to hand her bouquets. Don’t worry, I took enough photos to last a lifetime.

Okay, I’ve spoken a lot about how it looked, let’s get into the personality, the taste. The sweet potato was soft, naturally sweet, and deeply comforting. The sauce was warm with gentle curry notes, and the tamarind added some tangy sass. I loved the spiciness from the kimchi, and all the different textures on the plate. It was creamy, crisp, and tender, a proper conversation on the palate. If I’m nitpicking (and I am), a bit more salt would have taken this dish to the next level. I think it would have elevated all the other flavours. It was almost there, maybe just a crack of sea salt on the sweet potato and it would’ve been the sweet potato dish of my dreams.

The Cactus Palate Cleanser That Packed a Tequila Punch

Next, they brought out what looked like a tray of baby cacti. For a second there I thought we were about to do some gardening. Upon closer inspection, I saw one that looked a little different to the rest. Very slight difference I must add. I was extremely grateful for my 20/20 vision in this moment, otherwise I think I would have had a prickly, unpleasant experience. This cacti turned out to be the prettiest little palate cleanser. The bright green, glossy sorbet was nestled in a pot of ‘“soil” that looked exactly like the real deal. I took my mini spoon, or rather, my little shovel and dug in.

The sorbet was lemony, zesty, and refreshing with a syrupy sweetness. This was definitely a grown up palate cleanser because the tequila and mezcal packed a serious punch. I thoroughly enjoyed the chocolate chilli “soil”. It added a lovely crunchy texture and a bit of heat. This sorbet leaves you wanting more. All I could think of was how amazing this would be in cocktail form on a hot summer’s day.

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Gnocchi Like a Spring Garden Party

For mains, we were served gnocchi. It feels like there is a bit of a theme going on because this one looked like a little garden party on a plate. The colours were so vibrant, it made me dream of the warmer weather to come. The pops of orange, yellows, and greens mimicked the wildflowers that blossom on rolling grassy hills. It screamed spring, minus the hayfever. The plate was so pretty, you almost want to frame it, but your stomach says absolutely not.

Listening to my stomach, I smeared the golden gnocchi into the sauce, and took my first bite. It was heavenly. The gnocchi was like a little potato cloud but it also had a lightly crispy exterior. It paired beautifully with the salsa verde sauce. A great example of how a couple balances each other out, or if you’re not coupled up like me, a perfect example of my two different personalities. The gnocchi was comforting and grounding while the salsa verde was zesty and full of life. The broccoli and carrots added some freshness and texture. Even the crispy garnish had a role since it was salty, so it acted as some more seasoning for the dish. I must say, vegetarians really do know what’s up, I had no FOMO here.

The Rhubarb Tart That Stole the Show

A Love Triangle of Tart, Cheesecake & Ice Cream

Last but certainly not least was dessert. This might have been my favourite dessert, ever. I promise you, I am not exaggerating. First of all, let’s talk about the presentation. It was plated like an edible art gallery, minimalistic but every detail deliberate. The ruby red rhubarb popped against the white plate and the other elements being the creamy cheesecake swirl and the dainty quenelle of ice cream. If this plate was a rom com, the rhubarb tart was the witty lead and the cheesecake was the main love interest. Of course, with any rom com, there is a love triangle, in this case it was the ice cream. Also a good match, but not as good as the main love interest that stole our hearts. Now I feel like rewatching the Bridget Jones movies.

Anyway, let's get into how it all tasted. I’ll start with the main character, the tart. It was tart, jammy, and had a wonderful tang that keeps you coming back for more. The buttery buckwheat base crumbled in exactly the right way, not dry, not soggy, just gorgeous. Oh my gosh, then pairing that with the rich, decadent, and unapologetically creamy cheesecake swirl… Love at first bite. It seriously made me reconsider every other dessert I’ve ever rated.

The ice cream also paired well with the tart, it was a bit more subtle, smooth, and not overly sweet. It was a relaxed, calm love affair while the cheesecake swirl and the tart were like a passionate twin flame type of love. But since we are in the year 2025 and there is a more “modern” approach to dating, I would recommend getting a little bit of everything on the spoon. A bit of a three way action, if you’re open to it. I must confess, I am only comfortable with this dynamic when it comes to food. But, each to their own.

Is The Waterside’s Vegetarian Menu Worth Booking?

Overall, I had an absolutely amazing afternoon. I thoroughly enjoyed the tranquil and sophisticated atmosphere. It is the perfect place to sit back, relax, and sip on some crisp bubbly while indulging in scenic views and delicious food. I can highly recommend trying the vegetarian menu, I was incredibly impressed at how beautiful and flavourful it was. I also felt very well looked after and everyone I interacted with was warm, friendly, and welcoming. Thank you Waterside, till next time!

Zuney Wagyu Smash Burgers: Cape Town’s Cult-Favourite on Kloof Street

Thu, 14 Aug 2025 12:53:39 GMT

My First Smash Burger (Yes, I’m Late to the Cult)

Believe it or not, this was my first time trying a smash burger. I know, I know, am I even Capetonian if I haven’t caught onto the trend? A better question is how did I manage to go so long without having one of these burgers? Especially since these joints are opening up faster than the cannabis stores after it became somewhat legalised, with some necessary T’s and C’s of course. It also reminded me a bit of those people that went the whole Covid pandemic without catching it, or supposedly not catching it anyway. Anyhoo, it was time for me to join in the cultish Capetonian smash burger fun and what better way to do so than going to the best of the best, Zuney.

The Smash Burger Game Plan

(Go Big or Go Home)

I picked up Tumi, and off we went. On the drive there, he tried to educate me on the smash burger theory, but I am someone that learns through experiences, so it all went over my head. We then discussed a game plan because we were dealing with some serious business. My first smash burger, whoa. We agreed the best way to approach this would be to order everything on the menu. If you are going to do it, do it right, right?

"Yes, I have sent in my application to join the smash burger cult."

Location, Vibe & First Impressions

We arrived in the city, and after having a few Karens shout at me while I struggled to fit into one of those tight town-like parkings, we were ready to commence on our mission. Walking towards the restaurant the iconic ‘Zuney’ green signage caught my attention. It popped against the dark moody backdrop. Right beneath it was the most perfect sun soaked spot, we quickly secured our seats and headed inside. The interior is best described as urban warmth. The exposed red brick walls were softened by caramel toned leather chairs, and I loved the industrial touches. It was all tied together by warm lighting. It was all very thought out. From my prior research, I know that they focus on farm to table and good quality wagyu meat. The deep greens and leather accents throughout the establishment hinted at that ethos.

How Zuney Works: Order, Sit, Eat Good Meat

It is an order at the counter set up, and there was no confusion here. Above the counter, it read “Order Here. Find a Seat. Eat Good Meat.” So, no awkwardly sitting and waiting for someone who never comes to take your order. Very to the point, I love it. We ordered our first round of burgers, chips, and drinks. The menu is very limited, which I really like. No fuss, simple, and letting the quality speak for itself. We started with The Classic, The Cheese, and the wagyu fries. For my drink, I ordered a Coke Zero, obviously. I’m watching my weight.

We took our seats, soaked up the sun and while waiting for my favourite activity to begin (eating), I went about doing my second favourite activity, people watching. I don’t venture to town much these days as a Deep South Girlie, but I have to say, I do miss watching the hustle and bustle. Emphasis on watching. Zuney is perfectly located in the busy Kloof Street. So, if you enjoy people watching, this spot is for you.

The Burgers: From Classic to Cult Favourite

After a few sips of my skinny drink, our food arrived. The presentation was everything. Crisp white boxes, perfectly squared edges, with very clean branding, almost too neat to touch. It was like receiving a gift that you actually wanted. I thoroughly enjoyed unwrapping these presents, the suspense was real. The closer I got to the burger, the more the heavenly smells hit my nose. I almost made myself believe the packaging was edible, I couldn’t wait to eat it. Finally, it was unwrapped and I paused to look at it and take it in.

The Classic Smash Burger

The Bun, The Patty, The Cross Section

I started with the most logical option, the classic burger. The bun was glossy and smooth, I cut it in half and it had the most beautiful cross section, each layer was well defined, nothing hiding, everything pulling its weight. With my mouth salivating, it was the moment for me to lose my smash burger virginity. Let me just say, it was well worth it. The bun was pillowy soft while still holding its shape and not soggy at all, I think that was due to it being slightly toasted on the inside. The patty had crunchy edges before sinking into a juicy melt in your mouth centre. The caramelised onions were jammy and sweet, melting into the patty like they’d sworn lifelong loyalty to the beef. Must be nice… Anyway! I am a firm believer in pickles on a burger. These ones were thinly sliced and were perfectly tangy, adding a good amount of freshness. A little zesty, kind of like me.

The Secret Sauce Situation

Other than the meat tasting like pure quality, the other star of the show has to be the secret sauce. It was creamy, tangy, slightly smokey, and had a subtle spicy heat too. It clung to every bite without being overpowering, but hella addictive. Please don’t leave me alone in a room with it, I don’t trust myself. This was an incredibly good introduction to the famous smash burger. I was very much looking forward to the rest of the menu, for research purposes obviously.

The Cheese Smash Burger

Same Icon, Now With Melted Drama

The next burger ready for a thorough inspection was the cheese burger. If not obvious already, it is the classic with a slice or two of cheese in the mix. Once again, I cut it in half and it revealed a neat and well formed cross section. I must add that these brioche buns were so shiny, clearly moisturizing more than I do in winter. Not only beautiful on the outside, biting into this soft and slightly sweet bun is an experience on its own. This burger tasted very similar to the classic burger so I won’t go into full detail with the fear of repeating myself, but the cheese added a creamy, rich, and of course, cheesy taste to it. It acted as a flavour glue, pulling everything together.

Wagyu Fat Fries

(Main Character Energy)

Fast-Food Nostalgia, But Elevated

It was time for a little burger break. Don’t worry, not a food break, never! We got stuck into the fries. No, no, not any fries, but fries fried in wagyu fat. Haha, try to say that sentence quickly three times. Perfectly golden and crisp, with a mix of curly wurly’s and straight edge queens . A typical day at the hair salon. I reached for the biggest fry I could find and took my first bite. It hits you with all the nostalgia of your favourite fast food fries, but elevated and much better quality. The wagyu fat made them extra rich, meaty, and savoury, it tasted like the fast food king’s and queen’s would eat. My favourite part was most probably the spice mix. It was super flavourful with just the right amount of seasoning and subtle kick. These fries were delicious on their own, but they did act as the ultimate vessel for the secret sauce. They don’t just carry it, they show it off.

The Wacon Burger

(Wagyu Bacon, Obviously)

Brisket Energy in Burger Form

I am not going to lie, I was pretty full at this stage, but I am not one to back down. We said we were going to try everything on the menu and best believe that was exactly what we were going to do. At this moment I was very much reflecting on my ‘all or nothing’ type of personality. Unpacking that was for another day, and preferably with the guidance of my therapist. Next on the cards was The Wacon, The Vegan, and the sweet potato fries. We started off strong with The Wacon. What is wacon? Wagyu bacon. Yes, that is a thing. Look, I think you already know the story by now. It is essentially the classic burger with the addition of wacon. All the base elements were just as delicious as the previous two burgers but the wacon?

Next. Level.

This is not your average bacon strip situation. This was rich, thick, and shredded in a way that screams brisket energy. There was a more than generous layer of this beefy goodness on this burger, and it doesn’t just sit there politely. It sprawls across the patty like it owns the place. Okay, enough of me trying to manifest this burger back into existence.

Let’s get into the taste.

So, imagine brisket, but upgraded to first class, sipping on champagne, and wearing oversized sunglasses for no apparent reason, that’s Wacon. It was smokey, savoury, and rich. That type of expensive level rich. Gosh, it was so tender and full of flavour. It makes you want to chew slower but you simply cannot, it’s that addictive. This was gone in seconds, and rightfully so.

The Vegan Burger

(The Plot Twist)

Tempeh in a Wagyu World

Now it’s time to completely flip the script. Our last burger we needed to try was The Vegan burger. In all honesty, I was a bit skeptical. A vegan burger? At a wagyu beef restaurant? Surely, this isn’t going to be good? Surely, it is a bit of an after thought? Surely, surely, surely…

I was wrong.

This burger was just delightful and unexpected. Firstly, it looked like the cool, edgy cousin at the family reunion. Maybe seen as the black sheep, which I can relate to. It didn’t fit in, but maybe it was meant to stand out, here’s me hoping the same for my situation… Anyway! It had its own special sesame bun, and its own vegan secret sauce.

I cut into it, and the cross section was very different to the previous Holy Trinity. I took a closer look, and I swear I began to tear up. “Tempeh, is that you?” I love tempeh, I practically lived on it when I was living in Indonesia for a bit. I haven’t been able to find it since, well, good tempeh anyway.

Now I was excited, I bit into it and I was immediately transported back to a local tiny roadside warung.

The tempeh was earthy and grounding from the fermented soybeans, with little pockets of deeper umami flavour. It was authentic in spirit, even in burger form. The patty soaked up the special vegan sauce without losing the distinct tempeh character. This burger is Indo meets Africa.

Sweet Potato Fries to Finish

After traveling to Bali and back, minus the thirty six hour travel time, it was time for our final item on the menu. The sweet potato fries. Personally, I am a sucker for anything sweet potato . I just love that there is a vegetable that tastes like dessert. How fun! These were the perfect nibble to end off a very indulgent lunch. Since it was sweet, it kind of acted like a dessert.

They had perfectly crinkly edges and a golden hour glow. The seasoning was subtle enough to let the sweet potato’s natural caramely notes shine. I enjoyed them on their own, but I am sure they would pair beautifully with the famous secret sauce.

Final Thoughts: Is Zuney Worth It?

Overall, I had an absolutely amazing afternoon. I can say that I did indeed enjoy everything on the menu. My top three that I would highly recommend is The Wacon burger, the wagyu fries, and most surprising, The Vegan burger. It is a great spot to grab lunch, dinner, or even a late night bite. If you enjoy people watching like me, it is in the most perfect location. The staff are all super friendly, and I loved the fun music in the background.

Yes, I have sent in my application to join the smash burger cult.

Thank you Zuney! Till next time!

Still thinking about that Wagyu burger? Same. You can take a look at Zuney Wagyu Burgers’ Instagram here .

Mexicola Locale Cape Town: Tacos, Tequila & The Lamb Jus I’d Marry

Mon, 11 Aug 2025 13:19:35 GMT

Escaping Winter at Mexicola Locale in Cape Town

From Cape Town Cold to Mexican Fiesta Vibes

On Thursday afternoon, my business partner agreed that enough is enough, June and July’s winter was cute, but August was pushing it. I mean, it’s absolutely freezing, for no reason at all. It’s actually just rude. After a shared rant, we decided what better way to distract ourselves from this icy Cape Town weather than eating some belly warming spicy food. Not any spicy food, but more specifically, Mexican. Why? You might ask. Well, of course when you think of Mexican delights, you think of tacos, nachos, and if there is some space left, churros. But what goes with all of those magical things? A margarita, or two, or potentially three. You know, depending on how much of a distraction you desire. So it was settled, Mexico (in Cape Town), watch out, here we come!

Open-Air Energy, Bold Colours & Beach Club Atmosphere

We arrived at Mexicola Locale and were immediately transported to a much warmer and vibrant atmosphere. There was lively, feel good Mexican music filling the space, it almost felt like a fiesta was about to break out at any moment. I also loved the bold colour palette of deep orange, reds, and blues. Unapologetically loud, in the best way. The restaurant is mostly open air, with a spacious yet intimate layout. It was casually cool and not trying too hard, but with lots of personality. We were then greeted by an incredibly friendly host, Kamva, who was going to be looking after us for the afternoon. Within the first few moments, he already went the extra mile. He showed us to our table, and turned on the heater above us. It felt like the sun was shining down on us. We were definitely not in Cape Town anymore, but rather at a beach club in Mexico.

“THE JUS. Bottle it, sell it, marry it. Rich, umami, silky, smokey, literally all the things I look for in a man.”

Fresh Juice Margaritas & Double Tequila Energy

Kamva explained the menu to us, and told us that they specialize in authentic Mexican food. Authenticity is a definite green flag for me, and transparency of course, but we can talk about my dating life another time. I was also thrilled to learn that the margaritas are made with fresh juice instead of the usual syrup suspects, and that they all have double shots of tequila. I was not complaining.

He recommended the pineapple margarita and luckily for me, that is one of my favourite fruits. He mentioned that they would take a bit longer since everything was made to order. I was definitely willing to wait, quality wins every time, but like I said, we are not talking about my personal life today… Gosh! Nosey much?

House-Made Dips & Golden Tortilla Geometry

He recommended ordering some snacks while we waited. We decided on the jalapeno and olive dip, guacamole, and the salsa. These were all served with tortilla chips. I believe things are better in threes, well, when it comes to food anyway.

Within moments, he was back with our snacks. Looking down at the plate, I felt like I was back in geometry class. The isosceles right angled tortilla chip triangles were golden and evenly toasted. You can see that they were definitely house made, and proudly so. They were crispy without being oily, and lightly salted. They acted as the perfect vessel to scoop up the trio of dips .

Jalapeño & Olive Dip – Tangy With a Kick

I started with the jalapeno and olive dip. It was pale green and looked rather humble. But the flavour? Packed a punch. It tasted bold, tangy, and had a kick of chilli that woke up your palate without setting it on fire. I really enjoyed this dip, it was incredibly moreish. Whether it was from the salty green olives or the subtle spice from the jalapeno. I lost a lot of chips to this one.

Ultra-Smooth Guacamole Done Right

Next, I tried the guacamole. This one looked elegant but inviting. It was ultra smooth, more whipped than chunky, which made it a bit lighter than the standard guac. It tasted fresh, creamy, and garlicky. No fuss, just a classic done really well. I also enjoyed it after having a few mouthfuls of the spicier dip, it was quite soothing.

Charred Tomato Salsa With Smoky Depth

Lastly, I tried the salsa. It looked vibrant, rustic and chunky. A great contrast to the other smoother options. You could see that the tomatoes had been slightly charred too. I just knew this was going to be full of flavour, and it did not disappoint. It was sweet, smoky, and a little bit spicy. The charred tomatoes brought a lot of depth, while the coriander added freshness, and the onion added sharpness. Overall, a great start to a fun filled afternoon.

The Pineapple Margarita That Tastes Like Holiday

Once I had a little nibble of everything, our drinks arrived. My margarita was absolutely stunning, and huge. It was vibrantly golden with a tropical glow. It was filled to the brim, and it had a frothy citrus foam on top. Lastly, it was garnished with a cheerful pineapple piece, mimicking a little sunhat on the side. Very much Instagram ready.

Like I said, it was huge, so it reached out with both hands, and slowly and very carefully slid it closer to me. COME TO MAMA! I closed my eyes, and leaned in for the first ki.. Sip. Oh wow! It was bright and zingy, yet smooth and well balanced. This drink is a cheeky one. I couldn’t taste the alcohol, I felt it, but couldn’t taste it. Exactly how I like my alcoholic beverages. Very naughty, very delicious. It went down swimmingly. It was like a beach holiday in a glass, but with better lighting, and no sand in weird places.

Cordero Quesobirria & Mexican Street Corn

Tumi and I aren’t big drinkers, so after having a few sips and all of a sudden finding everything super funny, we decided it was time for some more food. We weren’t ready to completely kill our tipsy vibe, so we thought it would be best to start with some sharing options, some ‘bochas’. Once again, Kamva was a huge help and he suggested a few options. He mentioned lamb and I saw Tumi’s eyes light up. Fun fact about Tumi, he dreams of lamb, so best believe we were ordering that. We chose the cordero quesobirria (filled with lamb), and the Mexican street corn. You got to get your vegetables in, in some way, shape or form. We got our orders in and carried on sipping on our drinks and dancing to the festive music. We were indeed living our best life.

Sweet, Smoky, Charred Mexican Street Corn

Our food arrived and the first thing that caught my eye, and nose, was the corn. More specifically, the swirl of smoke rising from the charcoal that was resting on top of a mountain of golden breadcrumbs. We were told to coat the corn in them. The buttery goodness the charred corn was lathered in acted as the perfect, most delicious glue for the breadcrumbs. I was salivating, as I am sure you are too while reading this. After I had a good coating, I took my first bite. The sweet, juicy kernels popped while the breadcrumbs added a toasty, almost nutty depth. It was the perfect combination of sweet, smokey, and slightly spicy. I thoroughly enjoyed this, I also love that it was interactive. It is always fun to play with your food, sorry mom!

The Lamb Quesobirria & That Legendary Jus

Now we move onto the cordeo quesobirra. Oh my word, Kamva outdid himself with this suggestion. It was heavenly. First of all, it was stunning to look at. The golden tortilla has deep, blistering spots from the pan, and the edges were nice and crispy. Accompanying these well stuffed, cheesy quesadillas was a small ramekin of glossy, shimmering lamb jus. If you’re not getting in your car and making your way over there by now, I don’t know what’s wrong with you. I dunked that quesadilla into the jus, making sure I gave it some time to absorb all the juices and bit into it. Wow oh wow. It was utterly delicious. The crunch from the tortilla, followed by the creamy melt of mozzarella, and the juicy, tender lamb filling… Not to mention the godly jus. THE JUS. Bottle it, sell it, marry it. Rich, umami, silky, smokey, literally all the things I look for in a man. This gets a twelve out of ten from me. I was in my own world eating this, Tumi had to snap me out of it. I even had the jus all over my chin and I didn’t even notice, that’s how good it was. Nothing mattered anymore, especially the jus on my chinny, chin, chin.

The Paloma That Almost Texted My Ex

With somewhat satisfied bellies, and more sober minds, we felt it was necessary to get back into holiday mode with another drink. Only fitting, right? Thursday is basically the weekend in Cape Town, so we might as well. Next on the itinerary was a paloma . It arrived looking like peachy pink sunshine in a glass with a slice of grapefruit peeking over the edge, clearly the life of the party. Before we began sipping on our drinks, we ordered our next lot of food, we learned our lesson from the last round of drinks. Orders in, we were safe to get responsibly tipsy again. The paloma was zesty and fresh, but it had a seriously good pour of tequila in it. You know, that type of pour that will get you texting your ex, and if he’s lucky maybe even a call. Luckily for me, unluckily for him, our tacos arrived. Phew, that was a close call!

Taco Time: Papa Dulce vs El Pastor

My two, beautifully presented, tacos were placed in front of me, it was love at first sight. It made me think of when parents say they don’t have a favourite child. We all know that’s a lie, but at this moment, I thought maybe there was some truth to it.

Papa Dulce – Sweet Potato & Romesco Perfection

After a scientific ennie meenie miney mo, I started with the Papa Dulce. This one is a vegetarian taco, and it looked like a rainbow on a tortilla, it was really giving the basic salad a run for its money. In very omnivore fashion, I thought it wouldn’t taste as good as it looked, but I was quickly proven wrong. This turned out to be one of my favourite bites of the day. The sweet almost caramelized sweet potato, along with the hearty black beans, then the feta and pickled onions adding salt and tangy… But the real star of the show was the smoky, rich, and the most flavourful romesco sauce I have ever had. Now all of this goodness encased in a warm and fresh soft tortilla. In all honesty, ever since this taco and my mouth met, I have been dreaming about doing it all over again. Not even a week has gone by and I am having withdrawal symptoms.

El Pastor – Pineapple, Pork & Pure Umami

My next taco was the El Pastor, this one is for my carnivore friends. Glossy strands of braised pork, glistening with its own juices topped with a generous amount of creamy avocado, all on a bed of purple cabbage, and of course, all encased in that wonderful warm tortilla. I squeezed some fresh lime on top for an extra bit of zing and took a larger than life mouthful. Wow, oh wow. I cannot tell you what I was tasting, it was really like no other, but that pork was fall apart tender, with a deep savoury sweet flavour. That marinade is definitely top secret. I don’t have the words to describe it. Whatever ingredients they use, it is one of the best kept secrets. I also loved the sweetness from the perfectly ripe pineapple and the subtle heat from the green chilli.

So, back to the theory of is it possible to love both of your children equally? My answer is, yes, but each love is unique. I love both of these tacos, but I love them differently.

Churro Waffles & Horchata-Spiced Dessert Drama

Last, but certainly not least, Tumi and I shared the churro waffle for dessert. I am so grateful to have Tumi in my life for many different reasons, but I am incredibly grateful that we share the same amount of love for food, and that we both have a sweet tooth, more like sweet teeth. These golden brown sugar coasted churro waffles had a scoop of vanilla ice cream nestled between them, like a sweet treasure.

Dark chocolate sauce was dramatically draped over the top like it was auditioning for a telenovela. The waffle was crunchy and sugary on the outside, and fluffy and warm on the inside.

The ice cream melted into all the little crevices and added a chilled and creamy balance to it all. The chocolate was rich and bittersweet which was a lovely contrast to the other elements. There was also a hint of horchata spice which was warm, cosy, and slightly nutty. All I can say is that this dessert was tall, dark, and handsome, with the personality to match.

Final Thoughts on Mexicola Locale

Overall, I had an absolutely amazing afternoon. There was never a dull moment, from the atmosphere to the flavours and of course the fun filled drinks. I felt incredibly well looked after, and I truly cannot wait to go back. I can highly recommend trying it for yourself, it is one of those places you will go time and time again.

Thank you Mexicola Locale!

Till next time!

And if Woodstock isn’t on your side of town, Mexicola’s original Hout Bay branch is still going strong — you can check it out here .

Eleven Franschhoek: A Firelit Eleven-Course Tasting Experience That Truly Moved Me

Mon, 04 Aug 2025 16:58:59 GMT

A Quietly Confident Corner in Franschhoek

On Thursday, my business partner and I were thrilled to be going back to Franschoek for yet another phenomenal and unique culinary experience. After being blown away by Oku, we were delighted to learn that it’s part of a family, with not one, but two sister restaurants. We decided to try Eleven first since they have a tasting menu, and we absolutely love trying a little bit of everything the chef has to offer.

The wait and the drive was finally over and we arrived in the heart of the quaint village. The restaurant hugs the corner of the street, and it has a heritage charm about it while still being modern and refined. I love the minimal signage, it gives off that quiet confidence that they know they’re great, there is no need to be flashy.

“I haven’t had a good cry in a while, but this soup has got me in my feelings. It was so tasty, it evoked some serious emotions!”

Fireside Dining & First Impressions

Once we made our way to the door, we were greeted by a very friendly host who showed us to our table. We were seated right next to the blazing fireplace, and I had the perfect view of the open kitchen. I love watching the behind the scenes of the masterpieces I was going to be eating, it also adds another level of appreciation.

Just like the exterior, the interior is minimalistic and elegant, but natural toned rather than white, and slightly rustic. Kind of like an elevated modern farmhouse. The space was softly lit, with the fireplace adding a warm glow. It was truly the best place to be on a cold winter’s day, with the fire roaring behind me and warming my back. I didn’t think I could get any happier, that is, until I was surprised with a complimentary glass of bubbles and an array of snacks to nibble on while looking through the menu. Yes, this is my idea of heaven.

Complimentary Bubbles & Snack Seduction

Sip, sipping on some crisp bubbles, and pretending like I hadn’t gone through the menu multiple times prior to this visit, we told our waiter we would be doing the tasting option. With eleven courses to come, I thought I would take the opportunity to explore the snacks.

Crackers, Hummus & Spiced Nuts

I started with the thin and artisanal looking cracker, and dipped it in the creamy hummus. The cracker was crisp and lightly salted, and it paired beautifully with the tahini rich dip. It was very moreish, it didn’t last too long if that doesn’t say it all.

I’m normally not such a big fan of green olives, but these ones were meaty and tangy. I may have been converted, or maybe I just need to find out where they’re getting these ones from.

Lastly, I got into the spiced nut mix, which was obviously delicious, you can’t go wrong, really.

The Bread Course That Set the Standard

We began our feast with the bread course. A golden crusted, thick slice of homemade looking bread was presented on a simple wooden plate. It was accompanied by a glowing, speckled quenelle of butter. The smells coming from the yeasty fresh bread and the caramelized onions were to die for.

I smothered it with that velvety goodness and it just dissolved right into the pillowy warm cloud. The bread was airy yet dense at the same time, just like a loaf fresh out of the oven, and it was lifted by the sweet and umami flavours in the butter. I also really enjoyed the crunch and nuttiness the toasted sesame seeds had to offer. It was sweet, savoury, and utterly indulgent.

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Amuse-Bouche With Drama

Beef Croquette

Next came the amuse bouche of a beef croquette and a mushroom tart. The perfectly sphere shaped croquette was crisp, golden brown, and finished with a dollop of aioli on top. Warning! It is hot, and it is incredibly juicy. I would highly recommend waiting a bit for it to cool, and eating it in one bite. I made the mistake of trying to be demure and biting it in half. This resulted in me having a meaty juice beard. Not much of an Instagram moment, unless you’re into that. Back to the croquette. It was generously filled with a rich and savoury centre, think slow cooked beef ragu. The mayo balanced out the richness from the meat, adding that necessary sharp tang. Honestly, I would’ve eaten three, after waiting for them to cool, of course.

Mushroom Tart

It was time to get involved in the mushroom tart, it was almost too pretty to eat. This dainty flower shaped tart shell was filled with an earthy coloured mousse, and topped with some finely chopped glossy mushrooms, and micro herbs adding a pop of colour. The tart shell was delicate, but held its own and it was buttery, almost shortbread like. The mushroom filling was smooth and deeply umami. This was incredibly indulgent, in the best way. I did enjoy the mushrooms on top, they were sweet and slightly acidic, they played a crucial role in balancing the rich flavours. I really enjoyed this course, I found it to be a lot of fun.

Oceanic Precision — The Oyster Course

Our next course was elegant and refined, it could almost pass as royalty. It was an oyster , which was dressed with green and red chilli slivers, orange segments, and puffed sorghum. This tiny work of art was served on white pebbles, which made the colours pop even more. The oyster was so meaty and fresh, almost oceanic. I absolutely loved the refreshing flavour from the bold citrus, and the spicy kick from the chillies. Even the sorghum had a part to play, it added a lovely crunchy burst to the tender oyster.

Soupe de Pois — The Course That Got Me Emotional

We are now moving onto a more comforting course of Soupe de Pois. This is honestly probably the best soup I have ever had. A silky, vibrant green bowl of warmth was placed in front of me. At the time, I didn’t think much of it. Don’t get me wrong, it was beautifully presented, especially with the nest of golden kataifi on top. But the idea of soup has never really excited me. It may be due to the fact that I had gum surgery about a year ago that left me needing to be on a liquid diet for two weeks… Or maybe it is because my mom couldn’t cook, well besides one dish, that being chicken soup. I am sure you can imagine how much of that I ended up eating. So maybe I am just souped out? We digress.

This soup was a game changer for me. This creamy, velvety pea base was subtly sweet and buttery smooth. Hiding at the bottom of this soul warming soup was a generous amount of salty, meaty, crispy pork belly bits. It was just heavenly when you got all the elements in one bite. The rich soup, the savoury pork, and then the kataifi just soaked up all the flavours. It was so incredibly comforting but with a refined twist. I haven’t had a good cry in a while, but this soup has got me in my feelings. It was so tasty, it evoked some serious emotions!

Melt-In-Your-Mouth Tuna Carpaccio

For our next course, we were served tuna carpaccio. Let me start by saying this was the textbook definition of melt in your mouth. Before this, I thought something as tender as this fish was a myth. It literally dissolved on your tongue, in the best way possible. I assume this was with the help of the lightly acidic, but perfectly balanced tozazu dressing. This dish was delicate but packed with flavour. I loved the subtle heat from the chilli, the zesty punch from the ginger, and lastly, I loved the sweetness coming from the orange segments. Not only delicious, it was also very visually pleasing, this course had beauty and brains.

Spa-Energy Mocktails & Sustainable Ethos

After a good amount of food, we had a little break while we sipped on some mocktails. I ordered the ginger mule, which if I do say so myself, was the perfect, most refreshing drink you could have chosen. It almost acted as a palate cleanser. This drink had a strong elderflower profile, it was fresh, and had a syrupy smooth finish. It was giving spa day energy in a mocktail form.

While we soaked up the warm fire, digested our food, and rehydrated ourselves, Chef Ryan came over to our table to introduce himself. He told us a bit about the restaurant and their ethos. I was thrilled to learn that they focus on sustainable sourcing for their produce. I think it is so important to look after the environment, especially in this day in age.

He then went on to tell us how they have gotten involved in the community. They are committed to workforce development, and equipping their staff with essential skills to grow professionally and personally. This is also why the menu is always changing, it gives everyone a chance to learn and try different techniques. I have so much respect for this establishment, as well as Chef Ryan. Both are true gems.

Game Meets Precision

Springbok Tartar

With a little bit more room in my stomach, it was time for the next course. A sophisticated plate of springbok tartar was served with a parmesan crisp standing tall in the centre of it. Inviting, and rather architectural, this structure was almost begging to be snapped, and snapping is exactly what I did. I crafted the perfect mouthful of the tender meat onto my newly formed parmesan boat. I then sailed it into the perfect little dollops of various aiolis. The gamey springbok paired beautifully with the aged cheesy brittle, and I loved the salty kick the capers had to offer. This dish was bold yet balanced. Rich, sharp, crunchy, and the mayo smoothed everything out beautifully.

Gemsbok Tortellini

Our next course was the gemsbok tortellini. The plating was moody and rather dramatic with the smooth glossy swirl of sauce, which was contrasted by a generous scattering of crunchy, golden nuts. In my mind, it mimicked a stormy winter's day, or maybe I was just taking notice of the weather outside. What I can tell you is that this is definitely a dish you want to eat on a cold day. The flavours were so warm and comforting, almost grounding.

If I am honest, I was a bit hesitant about eating candied nuts with meat, but it really worked. The miso glaze was sweet and smokey, borderline umami caramel, and it was weirdly the perfect pairing to the juicy, savoury gemsbok filling. I must just add that the pasta was al dente, and it tasted like a very chic Italian granny made them, if that makes any sense. Italian granny? Yes, because the pasta was spot on. Chic Italian granny? Yes, because a traditional one would never mix these flavours… But should!

The Main That Stole My Heart

Pan-Seared Sea Bass with Prawn & Clams

For mains, or rather, for second mains, I chose the pan seared sea bass. I was pleasantly surprised by the abundant yet elegant plate. You know, like it wanted to impress without trying too hard. Potential date applicants, take notes! Confident, but not egotistical, just like I like them. Sorry, let's get back to the dish. There was a good variety of seafood; crispy skinned seabass, a juicy prawn, and then the clams. I’ve always been on the fence with these little mollusks, but now I know for sure I like them. With all this delicious seafood, I am sure you would imagine it to be the highlight of this dish, here is where you are wrong. The real star of the show was the sauce, and this show had multiple acts. As I made my way through the meal, the sauce’s flavour changed. It started out savoury, and as you ate it, it slowly reduced and caramelized more and more, getting richer and sweeter with every bite. This dish was truly my Prince Charming.

Sour, Sweet & Whimsical Endings

Mystery Palate Cleanser

After a journey through savoury dishes, it was time to change it up to the sweeter things in life. This began with a palate cleanser. I am unsure what it was, but it was incredibly sour and super moreish. It was kind of like eating sour worms, but a sorbet version. I love sour sweets, so I was fully in my element. I pulled a face every bite, and it was very nostalgic.

Eton Mess, Alice in Wonderland Edition

Dessert was Eton Mess, and it was just so whimsical and theatrical, it had an Alice in Wonderland energy to it. You know, like the Mad Hatter’s tea party? Quirky and chaotic, kind of like me, or so I’ve been told. The colours popped like the Queen of Heart’s garden, bold reds from the berries, classic whites from the meringues. Honestly, I just wanted to play with it, and I kind of did. The spoon became my spade, and I started working on the garden. I absolutely loved everything on the plate. My favourite was the blueberry sorbet, it was tart, bold, and super velvety and cool. It was delicious on its own, but it was fun to dip the biscuit and meringue into it, it added a lovely bit of texture. I had a lot of fun eating this dessert, it felt like a grown up version of making a (Eton) mess with dessert. No rules, just joy.

Petit Fours Finale

Last, but not least, we were served three petit fours. Thankfully, I managed to leave just enough space for this trio. A fruity jelly, a soft rose marshmallow, and a ‘just like your grandma used to make’ crunchie. They were all scrumptious and a perfect way to end a fun filled afternoon.

Final Thoughts — Why Eleven Is Worth It

In short, I was completely blown away by Eleven. From the service, to the food, and even the ethos, I am very impressed. I highly recommend trying it out for yourself, you are in good hands. I cannot wait to do it all again.

Thank you Eleven!

Till next time!

Want to experience it yourself?

Eleven’s tasting menu is rooted in hyper-seasonality, celebrating 12 distinct seasons and delivering a truly immersive culinary experience. Explore the current menu here

Oku Franschhoek: A Kaiseki Journey Through Japan in the Cape Winelands

Mon, 21 Jul 2025 16:53:54 GMT

A Rainy Winter Arrival at Oku Franschhoek

On Thursday, my business partner and I had the pleasure of dining at the exquisite restaurant Oku in Franschhoek. We went specifically for their Kaiseki experience, which is a traditional multi-course Japanese meal consisting of a series of intricate small dishes. We were so excited for this because we share the dream of visiting Japan, and of course, trying all the different types of food the country has to offer.

Fireplace Warmth, Minimalist Calm & Winelands Serenity

We arrived on the most perfect rainy winter’s day and were greeted by the warmest smile that cold day could’ve asked for. We were shown to our table which was right next to the blazing fireplace. The space was incredibly tranquil, not just because we had the restaurant to ourselves, but also because of the calming atmosphere. It is best described as a little sanctuary in the middle of the winelands. I absolutely loved the large windows that blurred the line between indoors and out. We were surrounded by lush greenery, and there was a soft light pouring in too. The decor was very minimalistic, but natural and harmonious with the wooden furniture and the bonsais and orchids placed all around the restaurant.

"Drinking my favourite drink and sitting in what felt like Japan, what more could a girl ask for? Oh, yes, food.”

Drinking MCC in “Japan” — The Mood is Set

We got seated, and we were served some bubbly. I may not drink often, but if there is some MCC on offer, best believe I’m not saying no. Grinning from ear to ear, I took a sip of that crisp, dry Cap Classique Le Lude Brut, and all I can say is that I was certainly in my element. Drinking my favourite drink and sitting in what felt like Japan, what more could a girl ask for? Oh, yes, food. So let’s get into it, and hold onto your seats because there is a lot of it!

The Opening Courses — Texture, Umami & Delicate Drama

House-Made Crackers & The First Amuse-Bouche

The menu was explained to us in great detail, and my mouth began to water. Our waiter was off, and very quickly returned to what looked like a sculpture, but it was indeed edible. A trio of different flavoured crackers, served alongside various condiments. The crackers were light and crispy, and they all had quite a strong flavour profile. My favourite one was the seaweed cracker. It was perfectly puffed and laced with that salty sea taste. This was best paired with the fermented chilli paste, which was the perfect balance of sweet and spicy.

Tuna Cone, Tofu Bite & Tom Yum Broth

Our next surprise was once again a trio, but this time a trio of amuse bouches. My favourite number happens to be three, so my OCD brain, and my stomach were very happy with this. It was beautifully presented, as if it were made to be photographed. They definitely understood the saying of “the eyes eat first”, and in this day and age, so does the camera. After I took a couple photos of my model, I tucked in.

I started with the tofu and aubergine bite, it was soft and surprisingly rich. The addition of the fresh radish on top cut through the savoury salty marinade perfectly.

Next, I tried the mini tuna cone, though dainty, it packed a punch and there was actually quite a generous amount of fresh tuna in it.

Lastly, I washed it all down with the tom yum soup. It was deep and aromatic, and I loved the textural element of the little bits of vegetables at the bottom of the cute teacup. It wasn’t too heavy, it had just the right amount of acidity to break through the glossy broth .

Overall, I thoroughly enjoyed the flavour journey I had just experienced, and we haven’t even started the Kaiseki menu yet!

Steamed Buns with Umami Depth

This brings us to our first course, and since my diet consists of 80% bread, I was thrilled by the sight of the cutest steamed buns topped with a sprinkle of black and white sesame seeds, making it very aesthetically pleasing. They were served in a mini skillet dish with two different dips, and pickled cucumber. The pillowy soft buns were steaming hot, making the spreads melt straight into it with ease. The plum coloured sauce was sticky and glossy, and it literally tasted like the smell of a braai. It was super smoky, and had the most sweet and savoury depth to it. I also really enjoyed the pickled cucumber, it added that necessary bit of tang.

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Oysters, Tataki & Playful Presentation

The Zen Oyster — Minimalism on Ice

After a great start, we were served an oyster. Not just any oyster, this one was decorated with edible flowers, and the shell rested on smooth white pebbles. It gave off the energy of a zen garden, with a flower bed in the middle of it. It was so well thought out, even the golden spoon mimicked a rake. Before almost falling into a meditation, I scooped up the oyster and I was met with the briny ocean taste beautifully balanced with a citrus and floral flavour from the other elements. Simple yet sophisticated. It paired perfectly with my bubbles. At this moment, I did indeed feel like royalty.

Tuna Tataki with Wasabi Mousse & Precision Garnish

Next up was the tuna tataki. It was served on a large black matte plate that replicated a chalkboard. Although, unlike chalk, the ingredients were bold and bright, and definitely not ashy. I thoroughly enjoyed the use of the blank space to create drama. Minimal, but interesting to look at, just like Kourtney Kardashian (if you know, you know, if not, apologies for the random reference). I didn’t expect something so small to have so much flavour. This dish had beauty, and brains. It tasted like my favourite sushi roll, the rainbow roll , and this was complemented by a velvety wasabi mousse, which somehow had exactly the same amount of heat I like to put in my soy sauce. I also love how they incorporated the rice in a less traditional way. The mousse was topped with crispy rice noodles, which really elevated the dish and added a good amount of texture. Overall? Fresh and sublime.

A Moment of Whimsy — The Matcha No-jito & Beetroot

Matcha No-jito — A Japanese-Inspired Palate Cleanser

Okay, time for a little break from the food. Don’t worry, not a long one, but it is important to stay hydrated, especially while taking part in such vigorous activities, such as eating food. I decided to try one of their mocktails called the “Matcha No-jito”. What really caught my attention was indeed the matcha. Since it happens to be very popular in Cape Town recently, I figured I would hop on that trend. A vibrant, lightly sparkling green drink placed in front of me. It honestly tasted as refreshing as it looked. The matcha wasn’t overpowering, but it definitely softened the syrupy sweetness of the drink. It also acted as the perfect unexpected palate cleanser.

Beetroot as Art

Our next course was not only beautiful, but this time, it was whimsical. It transported me back to one of the very many fairy princess parties I had as a child. Every year, I wore the same fairy wings, and the colours were almost identical to this dish. Not only enchanting in terms of the colour, but the beetroot foam added an ethereal feel to it all. After staring at my plate for far too long, I commenced on my quest to taste it. This was more of an experience than I expected. Every bite was unique, and somehow, the flavours didn’t clash at all. My favourite bite was the juicy, sweet pickled beetroot dipped in the zesty yuzu ginger creme, that was then met with the soft crunch from the seeds and flowers. No, they’re not just there to look pretty! This dish was an adventure.

Broths, Pasta & Unexpected Fusion

Deep Beef Broth & Comforting Warmth

Now we are getting into the heartier dishes, we started with the beef broth that was accompanied by marrow toast. The broth looked glossy and rich, and the perfectly placed toast was garnished with different coloured dollops and finished with some edible flowers. I really enjoyed the theme they carried out throughout the meal, each dish reminded of a well manicured garden. The broth had a deep, and savoury taste to it, very meaty, in the best way. There was a generous amount of melt in your mouth brisket, and I loved the pop of freshness and crunch the edamame had to offer. My favourite part of this meal was pairing the toast with the broth, more specifically the sweet element from what I think was an apricot jam on the bread mixed with the salty and umami broth. It reminded me of the spaghetti bolognese my mom used to make me. Her secret ingredient was chutney. Italians, don’t come for me! Basically, a bobotie pasta, but I loved the mix of sweet and savoury.

Cannelloni with Japanese Influence

The next course was a bit surprising to me, I didn’t expect it to be my favourite course. Small, yet mighty, kind of like me. On the outside, minimalist, on the inside, maximalist. I thoroughly enjoyed the vibrant pops of colour the purple cabbage added, especially against the moody dark plate. The crispy cannelloni shell encased the most addictive filling, and the zingy cabbage brought it to life. This dish was layered, smoky, nutty, salty, spicy and creamy all at once. I have no complaints here… Actually, just one, I wish it was bigger.

Soft Shell Crab & Textural Contrast

This next dish gave a serious main character energy, a true drama queen in a bowl. Soft shell crab in a coconut miso dashi, this is where I can imagine Tokyo street food meets fine dining. The portion was incredibly generous, think of a whole crab swimming in an ocean of creamy broth. I have never actually had soft shell crab before, so it was a little intimidating, tasty, but not my favourite. Although, if this is your type of vibe, you would have really enjoyed it. The crab was perfectly battered and crisp, without being greasy, and it was very well seasoned. My favourite part of this course was the chewy squid ink noodles coated in the nutty and silky sauce. This dish was quite heavy, but the various vegetables added some necessary freshness. Overall, it was comforting and soul warming, just a bit too crunchy and overwhelming for me.

Silken Wontons in Aromatic Broth

I must say, the next looked a bit peculiar to me, upon arrival, all I could see was foam. It reminded me of when you add a bit too much bubble bath. You know, when you pour it in, walk away for a couple of minutes, come back and you can’t see the bath anymore? Kind of like that. Anyway, I stared at the foam for a bit and then decided to just see what I would fish out. I went in blindly, and was very pleased with my discovery of a cute little wonton. It was bursting with herbaceous flavours from the ginger and coriander, and the chicken filling was juicy and savoury. The broth was salty and paired perfectly with the delicate dumplings. This dish was layered but gentle, comforting like chicken noodle soup your mom makes you when you’re sick.

The Mains — Pork Yakinuki & Signature Lamb

Pork Rib Yakinuki — Sweet, Smoky & Structured

Pork yakinuki was next, and this dish made me think of my mom. No, not in a rude way, but she was absolutely obsessed with ribs. I have seen her eat more of them in one sitting than some in a lifetime. I know for a fact that she would have inhaled this course. The pork was so sticky and caramalised , it could have passed for dessert. You know, if it were appropriate to have meat for pudding. Well, I guess that’s what people do on the carnivore diet… Shame. It was incredibly tender, it even made me feel tender. It tasted so delicious, I could have cried even more than my ex used to make me. The crackling? Loud and airy, the perfect addition of crunch. I also really enjoyed the punch of spice from the kimchi and dressing, the perfect sidekick. This was a rib without the mess.

Lamb with Jus — The “Main Character” Plate

Our next course was our last savoury meal for the day. Once again, beautifully plated, modern art, but edible, and lowkey, sexier than it had any right to be. It was giving off quite a moody energy, I would definitely be too shy to approach it, but luckily, it approached me. Definitely a model. This plate was dark, glossy, and dramatic. I loved the pop of colour from the perfectly charred broccoli. How did it taste? Wow. Just as good as it looked. It was lustrous and decadent. The meat literally just melted in your mouth, so the broccoli brought about crunch and texture. The portion was also just the right amount as the lamb was very fatty, and the jus and puree were full bodied too. Just like me, any more would be too much.

Chokoretomusu & The Final Sweet Sequence

Dark Chocolate Mousse with Intensity

This brings us to dessert. I had the Chokoretomusu, don’t worry, I don’t know how to pronounce it either. The plating was clean and elegant. I loved the contrast of the black matte chocolate mousse roll against the large white plate, and the zesty splash of colour from the citrus garnish. It reminded me of the little black dress with the right accessories. Just like the outfit, this was very much a grown up dessert. It was seriously bitter chocolate, no sugar coating, literally. If your palate isn’t fluent in cacao, it’s rather humbling. The candied citrus and the sorbet definitely saved the day for me. How I looked at this dessert is that it was the perfect digestif for all those courses prior.

Petit Fours — Truffle, Mochi & Fortune Cookie

Last, but not least, the petit fours. At this point, I think you can imagine I was incredibly full, but just like MCC, I cannot say no to a second dessert, or any food for that matter. Each bite was perched on its own spoon, magazine ready. I started with the chocolate truffle. It was velvety and indulgent and filled with a silky caramel centre. The strawberry shortcake was adorable and light in texture and flavour, soft and floral. The mochi wasn’t my favourite, personally, I am not a lover of cream, and there was a lot of it. The wrapping was soft and chewy, which I enjoyed. Finally, I had the fortune cookie, classic, nostalgic and told me I was destined to be successful, so a ten out of ten from me!

Is Oku Franschhoek Worth It?

Overall, I had an absolutely amazing afternoon. I can highly recommend Oku, and definitely try the Kaiseki menu, it is truly an experience that you will not regret. You may even add Japan to your bucket list. Thank you team for a wonderful day, and thank you to our waiter Astha for taking such good care of us.

Till next time!

Oku’s Japanese-inspired approach is rooted in precision, purity, and respect for ingredient integrity; a philosophy that shapes every plate. You can xplore more about Oku’s concept and culinary direction on their official About page.

The Test Kitchen Cape Town: A Winter Prix Fixe That Warms You From the Inside Out

Sun, 13 Jul 2025 14:29:43 GMT

With winter finally in full swing, I figured, what better activity is there than eating some delicious food to distract myself from the icy weather we have been having? I mean, surely a full and satisfied belly would make me better equipped for the cold? Maybe, maybe not. Best believe I was going to test this theory. Since I was in the mood for testing things, I thought The Test Kitchen would be rather fitting. The ideal case study for my experiment (I do love a play on words). Like I always do, I did some research and to my delight, I saw they had a special prix fixe menu. It was meant to be! With utter joy and excitement, I made the booking.

Fast forward to Thursday afternoon, it was time to eat, and time for my experiment. Luckily, and unluckily for me, Thursday just so happened to be the coldest day of the year thus far. To leave my heater was a struggle, but I got dressed as if I was going to go skiing, and picked up my business partner. I am not exaggerating about my outfit. Tumi is a very polite person. He looked over at me and said, “you look, um, cosy?” I said, “yes, it is FREEZING.”

Industrial Chic Meets Electric Energy in Cape Town

Anyway, moving on… We arrived at the much anticipated lunch, and we were greeted by the most welcoming hostess. She was full of life and just radiated joy and light. The music was blasting some of my favourite throwbacks, and everyone had big smiles and genuinely looked happy. The energy of this restaurant is truly impeccable. Before even getting to the table, the warmth of the people and the atmosphere made up for the breezy air outside.

We were shown to our table, and were left to browse the menu. Of course, I had already dissected it on their website, but it’s always nice to be reminded of the delicious food you’re about to eat. We ordered some sparkling water, and took the opportunity to look around. The interior is just stunning. The best way to describe it is industrial chic, laced with elegance. I love how the exposed brick and pipes contrasted with the white tablecloths and leather chairs. It was all very well balanced. My favourite part was the open kitchen. It felt like I was watching one of my cooking shows, the best kind of entertainment.

“This is honestly a spiritual experience, I cannot find the words to describe how insanely tasty this dish is”

The R590 Winter Prix Fixe: Five Courses of Comfort

Course One: Vetkoek & Snoek Pâté Done Right

Now, let’s get into what brought us here in the first place, the food. As I mentioned before, they are running a winter tasting menu which is R590 per person that consists of five courses. Starting off strong with my favourite food group (bread), we were served vetkoek with snoek pate . The crisp, golden balls of perfection were steaming hot and were finished off with flakes of sea salt. As I tore it apart, I breathed in the beautiful yeasty aroma. This is when my mouth started to water. I lathered a generous layer of the smooth pate and it just melted into the bread. Finally, it was time for me to bite into it. The vetkoek was nice and crunchy on the outside, not oily at all, and light and fluffy on the inside. The subtle sweetness from the dough was the perfect companion for the savoury, umami pate. I also really enjoyed the sea salt on top. It enhanced the flavours of both elements. All I can say is, this course didn’t last very long.

Course Two: Meaty Oysters with Precision Brunoise

After an amazing introduction, it was time for our next course, the oysters. They were beautifully presented on a bed of ice. What really caught my attention was the dressing. Why? You might ask. Well yes, it was indeed vibrant and colourful, but what I was really focused on was the precise brunoise vegetable cuts. Before, I probably wouldn’t have spent much time staring at a knife cut, but since I am now a culinary student and learning a thing or two, I was in complete awe of how uniform they were. It took me hours to get these right, so a big round of applause to the Chefs!

Another thing I noticed is how large the oysters were, normally when dining at the more high end restaurants, they tend to be quite small. These ones were definitely on the meatier side. These oysters were just sublime. They were incredibly fresh and delicate, the dressing was tangy and refreshing, and I really enjoyed the burst of flavour coming from the zingy pickled vegetables. Overall, this went down swimmingly… See what I did there?

Course Three: Heirloom Tart, Burrata & Summer on a Plate

For our next course, there was a choice between tuna tartare and a heirloom tart. I opted for the tart because I am a complete sucker for pastry. I am not too sure what I was expecting, but I was pleasantly surprised. The plate placed in front of me was truly a work of art, it honestly could have been a painting. I would definitely hang it in my apartment. It gave off the sense of summer, and it tasted like it too for a matter of fact. Visually and in terms of flavour, this dish was layered with texture and freshness.

The buttery pastry paired so well with the juicy tomato, and I absolutely loved the luscious taste and smoothness from the burrata. Underneath the cheese, there was a lightly marinated zucchini salad that brought in that necessary freshness to balance out the richness from the two main elements. This might sound odd, but the star of the show for me was the garnishes and drizzle. The reduction was tangy and brought about so much flavour and sharpness. The pomegranates, dried fruits, pine nuts, and even the rocket played a crucial part here. Trust me, you have to get a little bit of everything on your fork. You will not regret this! The flavours and textures married so well.

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Course Four: Layered Oxtail Pasta with Umami Depth

The next choice was between fried chicken or oxtail. I went for winner, winner oxtail dinner… Surprised you there. This dish was really fun to eat, and once again, every element plays a crucial part and it is best to get a little bit of everything in one bite. The dish was thoughtfully layered. There was a fresh pasta sheet on top, tender braised oxtail beneath it, followed by another pasta sheet, then earthy mushrooms, then one more pasta sheet, and a base of lightly pickled vegetables. Fun, right? I cut into it, and at first I didn’t eat it correctly. I just ate the top layer, which I found good, but not out of this world. This is before I discovered the other layers. Once I did, I gathered everything onto my fork, and then that’s when the game changed for me. The umami richness from the mushrooms complimented the meaty intensity of the oxtail, and then the slightly acidic flavour from the pickled vegetables really lifted the dish. The pasta was perfectly al dente and well seasoned, bringing a good amount of saltiness and chew factor. This course was very comforting, it reminded me that we were still in winter.

Course Five: The Legendary Beef Fillet & That Famous Sauce

This brings us to the last course, and yes, the last was most certainly the best. I went with the beef fillet. This is honestly a spiritual experience, I cannot find the words to describe how insanely tasty this dish is. Everything was absolute perfection, but what really takes it to the next level is their famous sauce. If you know, you know. If you don’t know, this is your sign to go find out. If that sauce was single, I would take it on a date. Let me first tell you about what’s on the plate.

First of all, the steak was cooked to perfection , it was buttery and melted in your mouth, just as it should. I thoroughly enjoyed the silky celeriac puree, it acted as the perfect vessel to scoop up that godly sauce. The golden potato gratin was crisp yet soft on the inside, which too was the perfect vessel to scoop up that heavenly sauce. Then, the charred broccoli also brought more depth and freshness to the plate. Okay, okay, okay! THE SAUCE. Speechless. Just trust me, it is going to change your life. It’s everything. Rich, glossy, umami, full of flavour… All the good things. I would and I could drink it.

Final Verdict: Does a Full Belly Beat Winter?

This brings me to the end of the most delicious and indulgent afternoon. I had an absolutely amazing time, from the atmosphere, to the flavour journey I went on, it was all curated beautifully. I can highly recommend treating yourself to a one of a kind dining experience to distract you from the icy weather we are currently experiencing. I can confidently say I concur with my initial hypothesis. Yes, a full belly does make you better equipped for the cold. Thank you TTKF for a truly memorable afternoon.

Till next time!

If you enjoy thoughtful, ingredient-led dining like this, you might also love my experience at Grub & Vine Norval.

Salsify at The Roundhouse: Restaurant of the Year & A Seven-Course Nostalgia Journey in Camps Bay

Sun, 22 Jun 2025 12:39:55 GMT

Why Salsify Is Restaurant of the Year – And Why It Makes Sense

After reading that Salsify had been awarded Eat Out’s restaurant of the year, I found it only fitting to make the earliest booking so I could try it out for myself. I must admit, I didn’t do much research on the restaurant beforehand like I normally do, but I was pleasantly surprised by an unforgettable experience, a few personal touches, and exceptional food. The best way to describe it is an elevated trip down memory lane.

“An elevated trip down memory lane.”

The Roundhouse Ritual – Welcome Elixirs & A Sense of Ceremony

On Thursday afternoon, my business partner and I took the beautiful scenic route to The Roundhouse, located at the top of Camps Bay. We arrived, and were greeted by the host who directed us to our first unexpected gift, a hand washing ceremony. This consisted of getting a spritz of cleansing essences on our hands, scrubbing them with a herbaceous salt mix, then rinsing it all off with warm water that was poured from a large jug.

Once we dried our hands with the soft towels, we were escorted to a waiting room. This room was so intriguing, there was graffiti and artwork all over the walls. Half of the room had shelves of jars filled with all types of interesting ingredients. Next to the shelf was a mini kitchen type area where a bartender was busy concocting a welcome drink for us.

Snack & Welcome Drink

It looked like he was whipping up a magic potion, I was in awe of how quickly and precisely he worked. He had special tweezers and everything! He remained in the corner of my eye, while our host explained the history of the building to us. Since it is a heritage building, they are not allowed to change the structure of it. Hence the attention to detail in the interior of the restaurant.

Our drinks were ready, and they were accompanied by a little gift from the kitchen. The drink was a rich, vibrant green colour. It tasted as fresh as it looked, it wasn’t too sweet, but delicious and well balanced. It was gin based, but I could hardly taste it. Although I couldn’t taste the alcohol, it definitely gave me a little buzz which I thoroughly enjoyed. I am not sure what the little bite was, but it was beautifully presented in a polished shell. It complimented the drink perfectly, it was slightly salty and very fresh too. Overall, a very good, interactive introduction to begin a wonderful afternoon.

The Seven-Course Lunch Menu (R1240 pp) – Elevated Nostalgia

Once we finished our welcoming festivities, we were shown to our seats. The most elegant, tables draped in white tablecloths, overlooking the Atlantic Seaboard on a gloomy day. I couldn’t think of a more exquisite setting, I mean, can you?

I sat down in the most comfortable velvety chair, and put my bag down on its smaller chair, which too, looked comfortable. We ordered some sparkling water, and browsed through the menus. We decided on the lunch tasting menu, which consists of seven courses for R1240 per person. This brings us back to my overall description of my experience being “an elevated trip down memory lane”.

Somehow, each course reminded me of a dish from my childhood, and of course, in a more sophisticated way. It was kind of like honouring my inner child, while remaining my adult ‘old soul’ self. If that makes any sense. Apologies for getting spiritual for a moment, let’s get back down to earth and straight into the nostalgic journey.

Roasted Oyster – Smoke, Sea & Precision

For our first course, we were served two amuse bouches, a roasted oyster, and a chicken skin tart. I started with the oyster, I must be honest, it was a bit of an interesting experience. I have had many cold, raw oysters, as well as hot, cooked ones. But never somewhere in between. It was the texture of a raw oyster, but warm. This reminded me of the first time I ate one. I was about seven or eight at Dunes and my mom dared me to try one. Of course, as a young foodie, I accepted the challenge. I remembered chewing, and chewing, and being unsure what to do from there. Similar experience here, I obviously know now not to chew, I am more cultured than I was back then, but I found myself unsure how to tackle it. Overall, an interesting experience. I did enjoy the flavours though.

Chicken Skin Tart – Crunch Meets Comfort

Moving on, the tart was light and crispy , yet well filled. I thoroughly enjoyed the flavours and textures. This tasted like a cross between two of my favourite snacks as a kid. The original lays chips, and the chicken flavour two minute noodles. Absolute genius. How I never sprinkled the crispy chips over ramen, I’ll never know, let’s just say I had years of missing out. It was salty and savoury, all encased in a perfectly crisp tart shell. That was over way too quickly, I enjoyed every crumb.

12-Hour Sourdough & Milk Stout Butter

The bread course was next to arrive, 12 hour sourdough served with milk stout butter. It smelt amazing! Now, I normally don’t like butter, but this one was fantastic. I think the hops sweetened it slightly, and it was dusted with just the right amount of rosemary, combining the sweet and savoury flavours. I lathered it onto the warm, freshly baked bread and took my first bite. I was transported back to my grandma’s house. She used to bake the best treats. The taste actually reminded me of her wholewheat rusks, before the second bake to dry them out. The sweetness from the hops butter mimicked her rusks, minus the rosemary, of course. It was utterly delicious. Once again, I enjoyed every crumb that didn’t land on the table… or my lap.

Golden Beetroot – Earthy, Sweet & Unexpected

Next, we were served a rather eye-catching dish. A sunset coloured baked golden beetroot , served in a pool of cashew nut cream, topped with a walnut pesto, and pickled guava. It was decorated with a pristine leaf shaped tuile. This dish had very delicate, wholesome, and earthly flavours that were then contrasted with the sweet and sour guava on top. This tied everything together beautifully.

The fruit reminded me of my favourite juice as a kid, Woolworths 100% guava juice. I used to drink it by the liter, I would highly not recommend doing that since it is rather thick and sweet. Overall, I thoroughly enjoyed the mix of flavors and textures of the dish. I loved that every element had a part to play, even the tuile added a good amount of salt and crunch. The beetroot was cooked to perfection, exactly how my mom used to make it.

“Autumn Impressions” – A Foraged Forest Moment

The next course was my favourite bite of the day. “Autumn Impressions”, this was cheesy and full-bodied potato dumplings, topped with all sorts of deliciousness. Unfortunately, I cannot recall exactly what was on the plate, but I do know that the mushrooms were foraged in Newlands Forest. This course was served to us by the most enthusiastic person, Duncan. I could tell he was incredibly proud of this dish, and all him and the team had been cooking up in the kitchen. Rightfully so, they were producing absolute masterpieces, both striking and delicious. I couldn’t wait to tuck in.

I crafted the perfect fork full of food, getting a little bit of everything to fit on it. Oh. My. Word. Stunning! It tasted like a warm, loving hug. It was rich, creamy, with a glossy finish. The dumplings had a good amount of chew factor, and the mushrooms were rich and fleshy. Though indulgent, it was the perfect size with a beautiful harmony of flavours. I don’t think I spoke a word, or even looked up for that matter during this course. I engulfed it, it engulfed me. A match made in heaven, if you ask me.

Beef Fillet, Chakalaka & Jollof Rice – A Refined Braai

It was time for the main course, where I chose the beef fillet . It was accompanied by chakalaka, jollof rice, and dombolo. I must admit, these sides were not a part of my childhood memories, but I now know they would have made a good addition. Once again, the plate was picturesque, each element was perfectly constructed, and finished off with a rich coloured jus. In true South African fashion, this reminded me of one of my staple summer dinners as a kid, the famous braai.

I was never a fan of the fattier cuts of meat, so there was always a fillet medallion on the fire with my name on it. Just as back then, the steak was medium rare, and cut like butter. Incredibly good quality, and cooked to perfection. It was well seasoned without overpowering the natural flavour of the meat. The jus just enhanced it further, and the sides brought the dish to life. The jollof rice and chakalaka both added a bit of heat and tang, while the dumpling absorbed all the delicious juices and flavours. This was a very well thought out course, once again, I polished my plate.

Pandan Cake & Lime Pineapple Salsa – A Bright Interlude

After a bit of a flavour journey and time travelling, we were served our palate cleanser. I thought I would be given a break from the influx of memories I had been experiencing, but boy was I wrong. This dish took me to two places. The pandan cake tasted exactly like the cupcakes my mom used to make me for my birthdays. It was light and fluffy , while this time it wasn’t covered in sprinkles, but rather a chamomile mousse that offset the sweetness from the cake. The second element of this course was a lime and pineapple salsa, which tasted like a granadilla lolly you would eat on a hot summer’s day during school holidays on the beach. This course was pure nostalgia, and utter joy to eat.

The Salsify Chocolate Bar – Nostalgia Reimagined

Last but certainly not least, it was time for dessert. I chose the Salsify chocolate bar. This was like a coming of age dish. Why you might ask? While the chocolate bar reminded me of my ultimate favourite chocolate as a kid, it was served alongside a boozy, whiskey ice cream. Which, of course, is not part of a child's diet, well, one would hope anyway.

The chocolate had several layers to it. If I am not mistaken, there was a shortbread biscuit base, a peanut butter brittle filling, all coated in dark chocolate. This reminded me of the Black Cat Chocolate Peanut Butter bar. It was decadent, and totally indulgent. There were so many different textures and flavours, it was honestly just so much fun to eat. The ice cream was quite strong, so it cut through the richness from the multidimensional chocolate bar beautifully.

Final Thoughts

Overall, I had an absolutely fantastic afternoon. Not only was the food exceptionally delicious, it took me on a journey, and for that, I am forever grateful. It takes real talent to invoke so much emotion into an experience. Thank you Salsify for your pure magic, I truly understand why you were voted the restaurant of the year. Till next time!

Foxcroft Constantia: The Thai BBQ Duck That’s in My Top 3 Eats of 2025

Sun, 15 Jun 2025 07:15:16 GMT

A Sunny Winter Afternoon in Constantia

In typical Cape Town fashion, and with contrast to my last review, it was a beautiful, sunny

winters day. Once again, I would be making my way to the very laanie suburb, Constantia. No judgment at all, I hope to have a house there one day with an unspeakable number of cats. Yes, you read that correctly. I want to be a cat lady with enough rooms for each cat. Swiftly moving on, my business partner and I had the pleasure of dining at Foxcroft for lunch on Thursday afternoon.

We arrived and were greeted by the host. Like I mentioned before, it was a stunning day, so we decided to sit outside in the courtyard. I really liked the relaxed atmosphere, it was peaceful and gave off the feeling of being on holiday abroad. Not that I have done that much traveling, but it is what I could imagine a summer’s day to be like somewhere in Europe. We were surrounded by greenery and had just the right amount of sunlight shining down on us.

The Winter Lunch Special: 3 Courses for R595

Soon enough, our waitress came to introduce herself and explain the menu to us. They are running a winter lunch special that consists of three courses for R595 per person, and naturally we went with that option. We ordered some sparkling water (obviously, fun water), and settled into our seats. What a lovely way to spend the day, I thought to myself, out loud. Our water arrived and we put our food order through, don’t worry, we are almost there…

“I was catapulted past the clouds and straight to heaven.”

The Bread Course That Sent Me to Heaven

The food!

The unexpected bread course arrived, and if you have been reading my reviews, you would know by now, I absolutely love bread, and this bread is out of this world. Let me paint you a picture, a cloud like rectangular shape I last saw in geometry class. And they said maths wouldn’t come in handy later in life! I couldn’t remember the name of it… Actually, give me one moment, I’m going to google it.

There we go! A rectangular prism, this was topped with a thick herb dusting. I took no time at all to break off a piece, and smothered it in the garlic labneh . Since we are getting to know each other, a fun fact about me, I am not a lover of butter. By that, I mean when spreading it, it is delicious to use in the cooking process. But buttered bread? Not for me.

The labneh almost dissolved on this warm fluffy focaccia. I took my first bite and I was catapulted past the clouds and straight to heaven. It was absolutely delicious, the creamy roasted garlic spread and the saltiness from the herb crust was truly the perfect match. All that goodness, on freshly baked bread . Need I say more?

Amuse-Bouche Trio: Small Bites, Big Energy

For our next surprise, we were served a trio of amuse bouches. Apologies, I cannot remember exactly what everything was. I've even tried zooming in on the photos, but my mind’s still blank, but I’ll do my best. I will start with my least favourite.

I think it was an aubergine taco thing, Honestly, I don’t know. It was okay.

Moving on, the fried cheese ball was pretty good, can’t really go wrong with fried cheese, but again not too memorable.

The duck croquette , however, was very tasty. Small but mighty, and it was served on a dollop of a pesto style sauce, it really elevated it and brought that necessary freshness.

Cauliflower Parfait & Flatbread Nostalgia

After two unexpected courses, it was time for our first plate. I ordered the cauliflower parfait. The plating reminded me of a painting I saw on my last first Thursday mission. Knowing nothing about art, but do enjoy the act of drinking wine and pretending I know a thing or two. What I am trying to say is, it was very pretty.

Alongside this dish was a perfect semicircle flat bread. Personally, I feel it should have been a full circle portion as there was a lot more parfait to bread. Nevertheless, I thoroughly enjoyed it.

The parfait was incredibly rich and luscious , and mimicked the flavor of tahini. This paired very well with the warm flatbread. I am unsure exactly what was served next to the parafit, but I enjoyed the sweetness from the sultanas. Honestly, this dish reminded me of a mince pie, which I do love.

Beef Cheek Cavatelli: Comfort in Bone Marrow Sauce

For my second course, I chose the beef cheek cavatelli. I mean, how delicious does that sound? Fresh pasta (made that morning) coated in a deeply rich, meaty bone marrow sauce with generous shavings of parmesan cheese. This dish just screamed comfort! It was incredibly hearty, and as my ex once called me, full bodied…

Anyway, the pasta, somehow it was equally al dente and melt in your mouth, all at the same time. I have no idea how the chef got that right, it was truly a masterpiece. The portion was just right, as much as I could imagine myself sitting on the couch eating a pot of it, it was the perfect starter size.

The Thai BBQ Duck That Stole the Show

This brings us to my absolute favourite course, and I don’t say this lightly. This is probably in my top three eats of 2025. I went with the Thai BBQ duck main. I wholeheartedly loved every element on this plate. The duck was juicy, and had the most delightful layer of crispy fat on top. This is coming from someone that normally eats around the fatty bits, no, not in a health conscious way, I just don’t normally like the taste. But in this scenario, there was no way I was leaving a single bite behind.

This dish was accompanied by a serving of sticky rice, at first I wondered why, but then it clicked that it was meant to be used as a vessel to scoop up the red curry sauce . This was my favourite part of the meal, the rice was perfectly gelatinous and slightly sweet, and the sauce glued to it like a match made in heaven. The sauce was sweet and spicy, and incredibly velvety. It tasted like I was back in Bali at an authentic Balinese restaurant, not one of the touristy ones. This dish was truly something special.

Chai Custard Koesister: The Final Surprise

We thought it was all over, but we were surprised by a final gift from the kitchen. We were served a koesister that was filled with a chai custard. It was just scrumptious and generously filled. It had a perfect balance of spices and sweetness. The perfect way to end an absolutely divine afternoon of eating.

Is Foxcroft Worth It?

Overall, I had a wonderful time. I can highly recommend the winter special, and definitely order the duck, it is phenomenal. Whether it is a rainy or sunny day, they have got you covered. The courtyard is gorgeous, but the interior is just as beautiful and inviting.

Thank you Foxcroft for a fantastic afternoon!

Till next time!

Since my visit, Foxcroft has gone on to open a new restaurant, Little Fox, continuing their thoughtful approach to modern dining. You can read more about the new opening on the Foxcroft website here.

Beyond Restaurant: A Stormy Saturday, 5 Courses & Vineyard Views

Wed, 11 Jun 2025 09:01:35 GMT

The Brief: Warm, Scenic & Delicious

On the gloomy Saturday we just experienced, I had the pleasure of spending my afternoon at Beyond Restaurant. I was given the task of finding the perfect lunch destination, instructions were to:

1. Find somewhere warm

2. Somewhere with a nice view

3. Somewhere with delicious food

If I do say so myself, I succeeded.

We arrived at exactly 12 o’clock, and took a short little jog in the rain to the entrance. Yes, I did that in heels. We were greeted by an incredibly friendly host that then escorted us to our table. Since it just opened, we were the first table to arrive. I was not complaining, we had the whole restaurant to ourselves! I was truly having my 15 minutes of fame moment, and bit my tongue before saying “You booked out the whole restaurant, for me? You shouldn’t have” to my date. I thought it would be a good idea to save my sense of humour for our potential second date.

Rustic Elegance with Vineyard Views

Moving on, we booked a table in the main dining area. We thought it would be a good idea to have a view of the vineyards on one side, and people watching on the other. You know, just in case we ran out of things to talk about, we would be surrounded by entertainment, well that being when more people arrived. We got ourselves seated, in the most comfortable chairs I must add, and took a look around. Wow, I did good. The interior was just stunning, rustic yet sophisticated. I loved all the wooden features, and the addition of the very minimalistic black chairs. It worked so well together, and the stormy weather outside complemented everything so well.

“Dipping that toasty bread into that cheese was life changing.”

The Winter Special Worth Booking For

We ordered some sparkling water, because the bubbles make it more fun, and took a browse through the menu. I was delighted to see that they were running a winter special, a 5 course meal for R645 per person. Luckily for me, my date also wanted to give it a go. Since it seemed fitting, and I was not driving, for once. We decided to order some wine, our waiter was incredibly well educated and enthusiastic on which wines would pair well with our food, so we thought it would be best to trust him. Unfortunately, I cannot recall what we were drinking, but it was red and delicious, it paired perfectly with the food, as well as the weather.

Carb Heaven: The Bread Course Surprise

This brings us to the food. We were surprised with a bread course that was not on the menu, but I wasn’t complaining, my main food group just so happens to be carbs. The bread was warm and fresh, I lathered it with the sweet potato hummus for some carb on carb action, and took my first bite. It was delicious, smooth, nutty and the perfect way to start a good afternoon of eating. I must also mention the breadsticks, they sound and look simple, but they were nice and salty and incredibly moreish.

Truffle, Umami & Chef’s Surprise

Mushroom Soup with Arancini

The first course arrived, on the menu it read “Weekly Chef’s Surprise Course”. That week it was mushroom soup accompanied by an arancini ball. Firstly, it smelled absolutely amazing, truffly goodness, yum! It was luscious, creamy, and packed with umami flavours. It was topped with parsley oil which balanced it all out and gave the dish that necessary bit of freshness. The arancini was good, but the soup was definitely the star of the show. I thoroughly enjoyed it and if I am not mistaken, there were bits of mushroom in the soup, which gave it more texture, making it more fun to eat.

Cape Malay Gamefish Tartare: A Harmony of Flavour

For the starters, we were served Cape Malay gamefish tartare . Oh my word, I loved everything about this dish. From the vibrant presentation to taste, it was all ten out of ten in my book. It tasted as breathtaking as it looked, and incredibly complex, I don’t even know where to begin. There was a creamy taramasalata type dip on the base of the plate, and on top of this was beautifully fresh tartare. It didn’t end there, alongside were a few pickled items and chutneys, and to tie it all together, a sauce that mimicked a summer’s sunset finished it off. This took me on a flavour journey, and again, I loved all the different textures. My favourite part was mixing in the sticky rice that accompanied this meal. It tasted like the best elevated sushi you will ever have. Overall, the best way to describe this course is that it was truly harmonious.

Cheese Fondue in an Onion

(Yes, Really)

Next up, we have the cheese course, probably my favourite bite of the day. Oozy melty cheese fondue served in an onion, and paired with the most buttery, crispy dipping sourdough toast. This course transported me right back to childhood. It tasted like the toasted cheese my mom used to make me . Her trick was to butter both sides of the bread to give it that golden finish and extra flavour. I had forgotten how delicious yet simple it was. You could really taste the quality of the ingredients in this dish. It is truly the perfect winter snack. I also thoroughly enjoyed the pickles and vegetables, it offset the richness from the other elements. Dipping that toasty bread into that cheese was life changing.

Dry Aged Rump & Bone Marrow Jus

With warmed bellies, and flowing red wine, it was time for our main course. Dry aged rump, I mean, what better meal to have on a stormy day? When it arrived, I was a bit skeptical. I like my steak on the rarer side, but this looked very rare. I was soon to be proven wrong, because it did indeed cut like butter and it was just absolutely delicious. This stunning cut of meat was topped with a glossy bone marrow jus. It was rich, but not overpowering, still letting the flavour of the steak shine though. The pomme puree soaked up all the juices and acted as the perfect sponge, anchoring all the bold elements. Everything on this plate just worked, and it was also very well seasoned. Again, I absolutely love the use of simple yet very good quality ingredients. I find the best dishes are not overly complicated, but well thought out and utterly delicious.

A Dessert That Didn’t Hold Back

Alas, it is time for our last course, but let’s just say it was a closing act that didn’t hold back. In all honesty, a large part of me choosing this restaurant was based on the dessert. It was a brandy pudding, served with pumpkin spiced ice cream and then smothered in a chocolate anglaise. Poetry really. I am an absolute sucker for warm desserts, and this one really hit the spot . The brandy cake was surprisingly not as rich as I thought it would be, it was light and fluffy, but I am quite relieved about this because the anglaise was incredibly indulgent and decadent.

The ice cream added a different type of sweetness to the dish as well as that necessary coolness. This course didn’t last very long, but I enjoyed every bite. I must also add that the candied pumpkin and pumpkin seeds added a nice crunchy texture to the rather soft dessert. This was an excellent way to end a stormy Saturday in Cape Town.

Final Thoughts: Is Beyond Restaurant Worth Visiting?

Lastly, we were surprised with petit fours. That day it was chocolate macarons with a passionfruit center. These were light and airy, yet still chewy, and filled with just the right amount of sweet tartness from the fruit. Now I can say, a wonderful way to finish off a fantastic winter's day lunch.

I felt very well looked after and I really enjoyed every interaction with everyone at Beyond. Our waiter even walked us to our car with umbrellas overhead. I found this incredibly kind and appreciate him going the extra mile.

Thank you so much for hosting us, I had an absolutely incredible time and I truly cannot wait to be back.

Till next time!

Now, last but not least, it was time for our petit fours. The most decadent chocolate truffles. I savoured this moment. Rich and indulgent, what better way to end a truly memorable lunch?
I thought so.

Overall, I had an unforgettable experience. From the atmosphere, to the service, and of course the food. Tryn gets it right time and time again. I wholeheartedly cannot wait to come back, it will definitely be sooner than later. Honestly, everything on the menu is delicious, I highly recommend trying something new every time you go, you will not be disappointed.
Thank you Tryn, thank you, team, and thank you to Alvin for taking such good care of us.
Till next time!

Tryn at Steenberg Estate: Cape Malay Flavours, Honey Brioche & One of Cape Town’s Most Elegant Lunches

Sun, 08 Jun 2025 16:09:54 GMT

Why Tryn Keeps Me Coming Back

Tucked away on the prestigious Steenberg Estate, home to a well deserved 5 star hotel and spa, is one of my favourite restaurants, Tryn. It is the perfect combination of sophistication and comfort. Its welcoming atmosphere keeps you coming back, time and time again. It is rare for a place to look as beautiful as it does on the outside and have the same amount of charm within. It may be because I’ve found myself to be a regular, but when I visit I really feel like I am a part of the family.

The R640 Three-Course Experience: Value Meets Refinement

On Thursday afternoon, my business partner and I made our way there to take advantage of their special. Three courses from their main menu for R640 per person. This also includes an amuse bouche, a bread course, as well as the most delicious chocolate truffles to end with. I absolutely love their menu, it is super diverse and I quite enjoy trying something different each time. I have eaten here more than a few times I will admit, and I have truthfully never been disappointed. They are incredibly consistent in dishing out top notch food.

As per usual, I was driving, so I opted for sparkling water. Why, you might ask? It’s more fun than still. While we waited for our fun drink, I browsed through their menu. Honestly, there are so many good options, I decided to try something new this time. I chose the fish tartare for my starter, umami glazed fish for my mains, and crème brûlée for dessert.

"It is rare for a place to look as beautiful as it does on the outside and have the same amount of charm within."

The Honey-Glazed Brioche That Stole My Heart

We got our orders in, and within minutes we were served our bread course. Now, as a bread lover, this is some of the best bread out there. It is this sweet, I almost want to say brioche type mini loaf glazed with honey. It is phenomenal. I am about to share a little secret with you, they do sell larger loaves. Be sure to call the day before you go as they bake them fresh every morning. I mean, what better way to end a meal than to take home a loaf of their signature bread? I’m just putting it out there. Anyway, it is delicious. It is buttery and warm and has that perfect sweet, syrupy exterior. It has so much flavour, you don’t even need to add butter, in my opinion.

Moments later, we were served our amuse bouche. It was a pani puri. I cannot recall what was in it, but it had lovely warm Cape Malay flavours with some sort of mousse on top. It was deliciously spiced and balanced nicely with the rich topping.

Starter Spotlight: Fresh Fish Tartare with Cape Malay Influence

It was time for our starters, and presented in front of me was a beautiful and colourful plate of food. It looked absolutely divine. The fish was topped with a drizzle of creamy sauce, sweet potato crisps, and fresh saffron. I was so excited to dive right in. I squeezed the fresh lime over it and tucked in.

Once again, I was thoroughly impressed by Tryn’s food. The fish was remarkably fresh , the mayonnaise based sauce added great mouthfeel, and the crisps added a good amount of crunch. The flavours were quite rich and they were balanced out nicely by the sharpness of the pickled mushrooms and sour lime juice. This dish was very well rounded.

Umami-Glazed Fish & Generous Plates Done Right

Next up we have the mains. Again, exquisitely presented and on the generous side, which always makes me wildly happy, I do love my larger portions. This dish was also topped with saffron, it must’ve been my lucky day. Naturally, I got stuck in. I constructed my perfect bite, with a little bit of everything making it onto the fork. To no surprise, it was delicious.

The fish was perfectly cooked with the crispy skin, delicate flesh, and coated in that umami goodness. I thoroughly enjoyed every element of the dish, even the potato had a part to play. The fish and sauce were quite salty (in the best way) and the potatoes softened the intensity of it all. Another element I really enjoyed, was the grilled baby cos lettuce. It was at the base of the plate and it soaked up all the juices from the fish and broth, it also added a nice bit of freshness to the dish.

Clementine & Chai Crème Brûlée: Citrus, Custard & Crunch

Almost last, but certainly not least. We have dessert. Clementine and chai crème brûlée finished with a crunchie cookie on top. Why the cookie? I’m not entirely sure but I’m definitely not complaining. I love myself two desserts in one. This was honestly just stunning. The sugar was of course perfectly caramelised and underneath was the golden custardy filling.

Something I was not expecting, but thoroughly enjoyed was the citrus layer at the bottom of the ramekin. That was a lovely touch. It added that burst of freshness that I didn’t know I needed. It was scrumptious. Top tip, if you’re getting the crème brûlée (highly recommend), order a coffee to have with it, so you can dip the biscuit in it. Naturally, the coffee does come with a complimentary shortbread cookie, but who’s complaining.

Chocolate Truffles & The Perfect Sweet Goodbye

Now, last but not least, it was time for our petit fours. The most decadent chocolate truffles . I savoured this moment. Rich and indulgent, what better way to end a truly memorable lunch?

I thought so.

Why Tryn Remains One of Cape Town’s Most Consistent Fine Dining Restaurants

Thank you Tryn, thank you, team, and thank you to Alvin for taking such good care of us.

Till next time!

If you loved Tryn as much as I did, you should definitely try their other restaurant on the Steenberg Wine Estate, Bistro 1682. You can explore their menu here.

Michelin-Star Magic in Stellenbosch: Mill Street Bistro’s L’Entrecôte Experience

Sun, 01 Jun 2025 12:17:52 GMT

Winter Menu Preview at Mill Street Bistro

On Thursday afternoon, I had the privilege of attending an exclusive preview of the Mill Street Bistro’s new winter menu. Showcasing an absolutely delicious special called the MBS L’Entrecôte Experience, as well as some extra new dishes. This was truly a food highlight of the year for me. I had high expectations, but I am wholeheartedly delighted to say that they were exceeded by Michelin-starred chef, Phil Carmichael.

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“If there weren’t a room full of people, I probably would’ve taken a bowl of them and found a corner to shamelessly stuff my face.”

The Roadtrip Energy: 11AM, Music Up, Stellenbosch Calling

I was so excited for this, I hardly slept the night before. I couldn’t wait for the clock to strike 11am so I could hop in the car, blast my music, and enjoy the scenic drive to Stellenbosch.

If you’re new here, you can read more about my approach to food and restaurant reviewing on my About Paige page.

Mocktail That Isn’t an Afterthought

Upon arrival, I was greeted by an incredibly friendly host that directed me over to the bar. They were serving a few delicious welcome drinks, however I was driving so I opted for the pomegranate spritz mocktail. Normally, I find that restaurant’s nonalcoholic beverages taste a bit like an afterthought, but this was not the case here. I was handed a beautifully presented drink, with a deep, rich ruby red cordial at the bottom, garnished with a perfectly round lime slice. I gave it a good stir and took my first sip. It tasted as good as it looked. It struck the perfect balance between sweet, tangy, and unbelievably fresh. You could really taste it was homemade. Personally, this is one of the best mocktails I have ever had.

Sophisticated, Warm, and Botanical (A True Winter Hideaway)

With a drink in my hand, I took the opportunity to have a look around. I really liked the interior of the restaurant, it’s sophisticated, yet welcoming. I also really enjoyed the natural tones of the furniture, it creates such a warm atmosphere. I must mention that the botanical touches throughout add that little pop of colour too. It is really well thought out. This is definitely one of those places that feels like a home away from home. The perfect spot to enjoy a meal on a cold winter’s day.

Jalapeño & Gruberg Croquettes = Golden Crunch, Creamy Centre

After taking a little mosey about, I spotted a waiter carrying a tray of food, so of course I made my way over to him. On his tray were crispy golden balls of culinary genius, AKA, jalapeño and gruberg cheese croq uettes . They were impressively large, and topped with shavings of Parmesan cheese. As I bit into it, the crisp exterior was met with the creamy and lush centre. Honestly, a bit of an out of body experience. It was phenomenal. The spice and acidity from the chilli cut through the richness of the cheese seamlessly. Apologies, I did not get a picture, I was fully engulfed in the moment. If there weren’t a room full of people, I probably would’ve taken a bowl of them and found a corner to shamelessly stuff my face.

Meet Chef Phil Carmichael: Ethical Sourcing, Fermentation, and Zero Waste Energy

Moving on, it was time for us to take our seats where we were then greeted by the Chef himself. I was having a bit of a fangirl moment as I’ve never eaten a meal cooked by a Michelin star Chef. He spoke us through his ethos, the new menu, as well as the new experience. There is something seriously commendable about the way he does things. From supporting ethical local farmers, to minimising waste through the use of fermentation . I also love his approach to using simple ingredients and really letting the quality of it shine. Overall, I think he is an exceptional person, and very humble and kind too.

First Course: Mushroom Parfait with Pickles + Garlicky Flatbread

Now, back to the food. For our first course, we were served a mushroom parfait with flatbread. I know I know, I’m going to say it again, but I promise I am not bluffing. This was out of this world. The parfait was creamy, smooth, and packed with umami flavour. The vinegary pickled onions and mushrooms on top added the perfect contrast to the richness. I know, my mouth is watering too writing this. I’m about to take it to another level. Imagine this utter deliciousness smeared onto a warm, garlicky flatbread. You’re welcome.

The MBS L’Entrecôte Experience: Parisian-Style Steak, Sauce & Unlimited Fries

I know what you’re thinking, how could it get better than this? Well, it did. It was time for the famous L'Entrecôte Experience . If you’re not familiar with this, let me fill you in. It is a take on the Parisian classic that consists of rump steak, generously coated in a silky mushroom cafe au lait sauce, and served alongside shoestring fries and a fresh green salad. Wait, there’s more to this affair.

The steak is not served once, but twice. And for the fries? Limitless. I haven’t even gotten to the best part, this experience is only R350 per person. I know, absolutely insane. Okay, okay, enough of the explanation. Let me talk about how it tasted. The steak was perfectly cooked, pink, well seasoned, and cut like butter. It was delicious on its own, but the velvety and decadent mushroom sauce took it to a whole new level. Everything just melted in your mouth.

The fries acted as the ideal vessel to scoop up the sauce and the juices from the meat. Even the green salad played a crucial role when you felt like you needed a little break from the richness. After not one, but two rounds of this indulgent meal, I must say I was incredibly satisfied.

Dessert: Malva Madeleines with Miso Butterscotch

But, the show must go on and it was almost time for dessert. Don’t worry, I always have room for something sweet. I looked down at the menu, and began to grin. Malva madeleines with miso butterscotch sauce. I’m a malva girl, and there is no denying that.

We ordered coffees, and after just the right amount of mingling and digesting, our final course arrived. Sun kissed shells accompanied by a luscious looking sauce. With no time to waste, I dunked the madeleine into the warm, buttery pool of goodness and took my first bite. It was like biting into a cinnamony pillow.

Absolutely no complaints here. The sauce was rich and sweet, and balanced out well with the savoury punch from the miso. This dessert was the perfect size, and flavour profile to finish an afternoon of utter indulgence.

Final Verdict: A New Stellenbosch Must-Do

Overall, I had an absolutely amazing afternoon. Chef Phil Carmichael, you are a culinary genius and I have the utmost respect for you. You really took me on a flavour journey and I am extremely grateful.

Thank you to the Mill Street Bistro and Manley for planning, hosting, and executing an absolutely amazing day. I can highly recommend this restaurant, and The MSB L’Entrecôte Experience is definitely one for the books.

Till next time!

While Mill Street Bistro has since closed, the classic steak-and-fries experience lives on. If you’re craving something similar, HQ Steakhouse has recently introduced a dedicated steak-and-sauce experience on Mondays. A nostalgic nod to this timeless format.

HQ Steakhouse official website: https://www.hqsteakhouse.com/

Hiro Izakaya Constantia: 8 Plates, Patagonia Squid & The Best Chilled Soba in Cape Town?

Mon, 19 May 2025 13:07:11 GMT

Sun, Mountains & Patio Magic at Constantia Uitsig

On Thursday afternoon, my business partner and I made our way to the beautiful setting of Hiro Izakaya inside the Constantia Utsig Wine Farm. It was like the heavens blessed us with the impeccable weather we had that day, especially after all the rain. We moved our reservation from inside to outside on the patio.

The atmosphere was so tranquil and serene. It was still quite quiet as we got there when it opened. We were spoiled for choice in terms of seating, so we chose a spot with just the right sun to shade ratio. We had the most stunning view of the mountain, and the lush green landscape. It was truly peaceful. The decor was rustic with the wooden tables and chairs but I absolutely loved the addition of the single red rose on each table, it added a pop of colour and elegance to the space.

“Hiro isn’t just a meal, it’s an experience, and one I already can’t wait to relive”

Sea: Chilli Salt Patagonia Squid With Soy & Sake Umami

For my first course, I chose the chilli salt Patagonia squid . Normally, I wouldn’t order fried calamari because it seems a bit basic and can be a bit oily to me, but this was truly like no other. The beautifully presented plate was placed in front of me, I don’t know what hit me first. The wonderful sight of it, or the smell that had me salivating. This dish was far from basic. My first bite was truly heavenly.

The calamari was perfectly crispy and soft, there was just the right amount of the creamy mayo, but the real star of the show for me was the soy and sake reduction drizzled over the fish. It was sweet, sticky, and filled with umami flavour that helped cut through the richness of the mayo and batter. This dish was perfectly balanced, in my opinion anyway. I also found it was just the right size too, generous for a small plate but also not too much. Even the microgreens as garnish played a crucial role, it added that necessary freshness.

Let’s just say I was a very happy chappie.

Land: Short Rib Gyoza – Golden Pillows of Perfection

Next up, we had Land coming our way. I chose the short rib gyoza . I mean, how could you say no to dumplings? I believe they should be a staple of everyone’s diet. After just the right amount of time to start digesting the first course, my dumplings arrived. Three golden pillows of perfection sat in front of me. Glazed with just the right amount of glistening drizzle, and once again, topped with richly coloured microgreens. I could not wait to get involved in this.

Now, I did struggle a bit with the chopsticks because these parcels were heavy, and best believe I was not complaining. They were incredibly well filled and packed with flavour. The dumpling wrapping was nice and crispy yet perfectly al dente at the same time. The filling was beautifully seasoned and I was incredibly happy that the meat was not fatty at all, but very juicy. This trio didn’t stand a chance, I gobbled them up and then melted into my chair. The sun was shining now on me and I must say, I was truly satisfied and content at this point.

Earth: Chilled Soba Noodles That Stole the Show

After two rather rich but well balanced courses, I was quite looking forward to my next dish. I chose something that was somewhat on the fresher side. My Earth dish was chilled soba noodles. Honestly, I wasn’t expecting much from this course but wow was I wrong. This actually turned out to be my favourite meal of the day. It was presented in a darling little, yet deceiving bowl. Deceiving in a very good way, a lot more noodles fitted into this bowl that I initially thought. I’m normally not one for cold dishes, but this might of changed my mind on that. I honestly wasn’t too sure what to expect, but it exceeded my expectations.

The noodles were well coated in this luscious sweet chilli sauce. It had just the right amount of heat as well as sweetness. It was truly moreish. I started out with small bites, and as I got more involved, more and more noodles were on my chopsticks. I think Tumi and I were silent for this whole course. This is, not maybe, the best noodle dish I’ve ever had. I think it was a very clever idea to make this a cold dish, it acted as a cooling agent for the heat of the chilli. This was a well thought out and absolutely delicious meal.

Sweet: Chocolate Fondant & The Ultimate Food Coma Finale

At this point, I didn’t have much space for dessert but best believe I wasn’t going to let that stop me. Maybe not the smartest idea on my part, I chose the richest dessert on the menu. But how could I not? It would be a crime to not order the chocolate fondant. Right…? Exactly.

Our waiter was making his way to our table with our dessert. I sat up from my slouched position, caused by a full blown food coma. I looked down, and there she was. A decadent chocolate fondant with a perfectly round scoop of vanilla ice cream. Just wow. The center was oozing with warm, thick chocolatey goodness. I gathered myself, and took my first bite. It was rich and silky and complimented so well with the cool and creamy ice cream. Classic and spot on. That’s all I have to say.

Final Thoughts: Why Hiro Izakaya Is More Than Just a Meal

Overall, I had an absolute amazing afternoon at Hiro Izakaya. The picture perfect setting, incredible atmosphere, great staff, and the food? Chef’s kiss. I was expecting good things but it definitely exceeded my expectations. I can highly recommend this restaurant, there are so many unique dishes on the menu, it’s definitely a place to keep going back to. Please do yourself a favour, and give the noodles a go. You will not be disappointed. Hiro isn’t just a meal, it’s an experience, and one I already can’t wait to relive.
Thank you team! Till next time!

The Pot Luck Club Cape Town: A Lunch That Completely Ruined Me (In the Best Way)

Mon, 12 May 2025 06:21:11 GMT

A View of Table Mountain & A Menu Worth Obsessing Over

Last week, Tumi and I had the pleasure of dining at The Pot Luck Club. I have been fortunate enough to have eaten here before, and I was absolutely thrilled to see that they had a lunch special menu running. There are two menu options, one at R550 per person, and one at R750. Lucky me, I actually preferred the look of the dishes on the less expensive menu.

So, I excitedly made the booking, and a couple days later, off we went. We arrived and were warmly greeted by the front of house and were taken to our table. We had the most beautiful view of table mountain, and the city of Cape Town. I thoroughly enjoy the decor too, wooden finishes, a minimalistic aesthetic, and an open kitchen, which I always enjoy.

We ordered a bottle of sparkling water and looked through the menu. I mean, I already knew it off by heart by this stage, but it’s always good to reread to get the mouth watering.

I wasn’t drinking, as I was driving, so I stuck to my water. But, more room for food, am I right?

"I could and I would drink it."

Fish Tacos with Ceviche & Chipotle: Sweet Heat Perfection

To my delight, it was time for our first course. These two perfectly golden and generously filled “tacos” were placed between us. They were even more beautiful than the photos I had obsessively stalked online.

Between the crisp shells, there was the freshest looking ceviche along with various other components. You are encouraged to use your hands, quite frankly I’m not too sure how else you could have tackled it. But personally, I love it, it always tastes better that way. My first bite was heavenly. From the flavour to the texture of all the different elements, everything just worked so well together. My favourite part of this dish was the chipotle dressing, it added such a lovely sweet spice. It really complimented the fresh fish.

Sashimi That Looked Like Art

(But Divided My Loyalty)

The next course was the sashimi . This is definitely one of the most beautiful dishes I’ve ever been served, and it was rather generous too. The best way I know how to describe this, is it tasted pretty? If that makes any sense. It was herbaceous, with the edible flowers and the fresh mint. It was also very well balanced with the sweetness from the citrus and then saltiness from the dashi pearls. However, it wasn’t my favourite. It was really delicious when you got all the elements in one bite, but I found the ratios of the elements were a bit off.

The Fish Sliders That Shut Me Up Instantly

The next course was something I was really looking forward to, and it did not disappoint. It was the fish sliders. How could you not be excited by that? Again, the photos online did not do it justice. Two stacked mini burgers arrived at the table. My jaw dropped, absolutely stunning, and bigger than I thought they would be. Best believe I took no time at all to get involved. I picked up the warm and soft bun of perfection and took a big bite. Wow. The bread was fluffy and light, the hake was crispy and not oily at all, and mayo added a lovely creaminess, and then the dressing cut all the rich flavours. This is definitely one of the best sliders I have ever had. If you’re sceptical about fish burgers, get over it, now.

Smoked Beef Fillet with Truffle Café au Lait – The Sauce I’d Drink

After the previous course, I didn’t expect it to get better than that, but it did. I know I’ve said this before, but I am going to have to say it again. The next course is one of the best meals I have ever had. Why you may ask? The sauce. I could and I would drink it. Next up, we have smoked beef fillet on a bed of black pepper and truffle cafe au loit AKA, the best sauce in the world. Accompanied by the fillet was chickpea fries filled with goats cheese AKA cheesy golden sticks that you should definitely dip in that sauce. This dish left me lost for words. The beef was perfectly cooked, the heavenly sauce was rich and decadent, and the fries were just divine. This dish made my day.

Four Sweet Bites That Completely Changed My Mind

Last, but not least we have dessert. I enjoyed this a lot more than I thought I would. Why I say that, is because I’m a sucker for rich warm desserts, but this might have broadened my horizons a bit. This course consisted of four different small bites, and I thoroughly enjoyed all of them. I love variety and the contrast. I would highly recommend eating them in a specific order.

Why? I think it’s nice to go from a sweeter one, then a less sweet one and alternate so that it isn’t too overpowering. I started with the nougat, it was generously filled with nuts and not too sweet. Next, I had the raspberry mochi , it was incredibly flavourful and sweet, but in the best way. After that, I went with the salted caramel, it was the perfect balance of sweet and salty (as said in the name), I also enjoyed the cocoa nibs on top, it added some necessary bitterness.

Lastly, I had the tropica bomb. It was light and delicious with a good amount of tartness from maybe passion fruit?
It was a perfect way to end a perfect lunch.

Is The Pot Luck Club Worth It?

Overall, I had a phenomenal experience. I was truly blown away. I had dined here before, but this time was even better than what I remembered.
It’s honestly so difficult for me to pick a favourite dish. Everything was fantastic. A truly memorable lunch, I’ll be dreaming of that sauce for a while. I highly, highly, highly recommend!
Thank you Pot Luck Club!

Till next time!

If you love The Pot Luck Club, you’ll definitely want to explore its sister restaurant, The Test Kitchen. Take a look at their menu here .

Pier Restaurant Cape Town: A Refined Harbourfront Tasting Experience Worth Booking

Mon, 05 May 2025 06:22:30 GMT

A Sophisticated Start at Pier Restaurant

Alas, we are in our final week for Restaurant Week (month), but let’s just say, I think we might have saved the best for last. On Thursday, my business partner and I made our way to The Waterfront to dine at the beautiful, scenic restaurant, Pier. We were greeted by very smart-looking hostesses, who escorted us upstairs to our table. To our surprise, it was so lovely and warm with it being the first taste of a winter’s day in Cape Town. It was absolutely beautiful, from the décor to the stunning view of the Harbour and those fancy yachts that might just be on my ‘one day when I’m big’ bucket list. We were seated at a table next to the window, so we had beauty all around us. The interior is very sophisticated, with white tablecloths and modern beach house finishes.

After a few moments of taking it all in, our waitress arrived with our menus. We had a quick look at all the deliciousness we were about to eat, ordered a bottle of sparkling water (I was driving), and we opted for the Restaurant Week menu, which was R895 per person.

"This is hands down one of the best meals I have ever eaten."

The Bread Course That Stole the Show

Now, a fun fact about me. I am an absolute sucker for bread. In all honesty, when deciding on a restaurant, a large majority of my choice is based on the bread course. I do my research beforehand, looking at menus and photos. This one really caught my attention, and here is why. Our waitress was coming our way, but she was not alone. She was pushing a cart that had bread, of course, as well as a copper dish with a curry sauce in it, and next to this dish was a mini braai with a delicate piece of hake on top of it.

She then proceeded to break up that hake into the sauce, making a rich fish curry. Yes, my mouth was watering too. Finally, everything hit the table, and it was time to tuck in. I broke the massive sourdough bread roll in half; it was steaming and smelled amazing. I dipped it into that silky curry and took my first bite. It was heavenly. This is definitely one of the best curries I have ever had. It was perfectly spiced, creamy, and with a hint of that Cape Malay sweetness. It was definitely one of the highlights of the day.

Accompanying the bread, there were also two other dishes. There was a cultured yeast butter, which I didn’t try as I’m not a fan of butter, and then a mussel and chorizo pâté. The pâté was almost as good as the curry. It was smooth and salty; it reminded me of chicken liver pâté, which I thoroughly enjoy.

Tandoori Yellowfin Tuna – Beautiful but Understated

After leaving barely any room, the next dish arrived. I ordered the Tandoori yellowfin tuna. Honestly, I wasn’t such a big fan of this course. It was presented beautifully, and all the ingredients were of great quality, but it just lacked seasoning for me. I almost want to say the tuna was such good quality, it had little flavour. I really enjoyed the crunchy mix that was accompanied by it to sprinkle over the dish. It added a good amount of texture, but all in all, it was quite bland.

An Immersive Palate Cleanser at the Bar

Thankfully, it was time for a little break from eating. We were told to make our way to the bar for our palate cleanser. I really enjoyed the idea of leaving the table for our next course. It felt super immersive, and I really needed to get a few steps in before mains. At the bar, there were three drinks for us to choose from; again, I was driving, so I opted for the mocktail “shot”. I really liked the fact that they had a nonalcoholic option to choose from. Tumi and I cheersed, and drank our shots, and followed it up with a lemon wedge filled with lemon sorbet. It was all super tasty and fun.

The Herb-Crusted Lamb That Redefined Restaurant Week

We made our way back to the table, and soon enough, our next course arrived. Oh my word, let’s just say, I am still dreaming of this meal. Perfectly cooked and herb-crusted lamb, braised lamb neck, silky smooth purées, and a bursting-with-flavour truffle jus. This tasted like a sophisticated Christmas dinner. This is hands down one of the best meals I have ever eaten. The meat was incredibly tender, perfectly seasoned. Everything about this dish was out of this world. It was so well thought out. They got it right. That’s all I can say.

A Light, Elegant Strawberry Dessert

After what felt like one of the best moments of my life, I thought to myself, can life get any better from here? Yes. It was time for dessert. Normally, I wouldn’t go for the dessert that was on the menu, but after the curry and lamb, I was actually looking forward to a lighter dessert . An absolutely stunning plate arrived. It was so delicate and beautifully crafted. It consisted of strawberries that were actually sugar shells filled with elderflower mousse, whey ice cream, sponge, and a few other components. It was light, fresh, and still had some body from the creamy ice cream. I thoroughly enjoyed this dessert; it might have even changed my mind about fruity desserts.

Petite Fours & A Sweet Finish

We have almost made our way to the end of our time here. But before the show was over, our waitress was making her way back and yet again, she was not alone. This time she was wheeling over a chest. I was super excited, in that chest was our final course, the petite fours . She opened it up and told us all about the four different options. I decided on four. I thought that would be the perfect amount so I didn’t seem too greedy.

After plating our chocolates, she took our coffee orders and off she went. In all honesty, I was a little disappointed. Unfortunately, the chocolate didn’t taste like good-quality chocolate, but some of the fillings were nice. The miso caramel one was enjoyable, as well as the crème brûlée biscuit. However, the hazelnut truffle and the tiramisu were not. The chocolate itself was too sweet, so it was just all too overpowering. I was very grateful for my coffee afterwards to balance out the sweetness.

Final Thoughts on Pier Restaurant Cape Town

Overall, I had an amazing experience. It was a great way to end Restaurant Week. I highly recommend the lamb, it is truly phenomenal. I would also recommend going with the quail option as opposed to the tuna for the second course. Tumi said it is one of the best dishes he has ever had.

Thank you, Pier. Till next time!

Chef’s Warehouse Tintswalo Atlantic: A Seaside Tasting Experience in Hout Bay That Feels Like a Holiday

Sun, 20 Apr 2025 10:22:07 GMT

A Restaurant Literally On The Water in Hout Bay

Since we’re well into the second week of Restaurant Week (month), my business partner and I took a trip to Chefs Warehouse Tinswalo. As I spent most of my years living in Hout Bay, this spot has been on my bucket list for as many years as I’ve been old enough to be embarrassed about revealing.

Thursday afternoon, Tumi and I made our way for a delicious lunch with the most beautiful view. We arrived just before noon and we were greeted by the friendliest security staff. We took a couple of photos (obviously) and then we were driven down to the restaurant. All I can say is, wow. Not only is this restaurant absolutely amazing in terms of interior design, but it is literally on the water! Absolute prime location.

"Oysters and brioche? Let’s just say, I was a very happy girl."

The hostess was warm and welcoming, escorted us to our table and then we met Seth, our waiter for the day. I must say, he is phenomenal and incredibly knowledgeable and talented to say the least. In honour of Restaurant Week, we were given complimentary mocktails (I was driving), Cucumber Gin Fizz, minus the gin. It was absolutely delicious, it was fresh and the rim was coated in sugar that added the perfect addition of sweetness.

Restaurant Week Set Menu: Designed for Sharing

Okay, let’s get into the food. They have a special set menu for restaurant week for R800 per person. The idea is to share the tapas so you get a little bit of everything, so that is exactly what we did.

Oysters & Warm Honey Brioche – The Perfect Start

Tumi is a lover of oysters , and when he saw them on the menu, he ordered us a few (R180 for four).
I too love them, so I was very excited. Soon after, they arrived as well as our bread course. I mean, oysters and bread? Let’s just say, I was a very happy girl.

The oysters were topped with a few different things but I must say the addition of the crispy onion was heavenly. It added a slight sweetness and a wonderful crunch. Best believe they didn’t last long.

Now for the bread, oh my word. This was one of my favourite courses. The sweet and light warm brioche bun topped with melty herbed butter. It’s what dreams are made of.

Linefish Sashimi & Beef Tartare: Texture, Spice & Freshness

Moving on to our first course of linefish sashimi and beef tartare. They were both beautifully presented and fun to eat, and they both were very different in flavour and texture which I quite enjoy.

I must say, I did prefer the sashimi . It was packed with flavour, but it was rather interesting. The fresh fish paired well with the sweet curried sauce and the crunchy coconut “trail mix”. It did grow on me, but I think it might be a bit overwhelming for some, if that makes sense.

The beef tartare was good, although I felt it lacked some seasoning. I did however enjoy the fresh truffles on top.

Seared Tuna & Patagonian Squid: Big Flavour, Small Plates

The next course I thoroughly enjoyed. The dishes were seared tuna and fried Patagonia squid. I honestly can’t pick a favourite, and again they were both so different. The tuna was phenomenal, it was rich and the avocado and miso mousse were so smooth and flavourful, and the tomato gave it that bit of acid, and the popcorn added that perfect crunch. Delicious! I just wish it were a bit bigger.

The squid was amazing too, perfectly cooked and not too oily, and then dipped into that fluffy Amasi dressing. I must say that what really made this dish for me was the little bits of sweet relish, it made it very well rounded.

Roasted Venison & That Famous Risotto

After what felt like an hour of constantly being fed delicious food, we had a little break to take in the scenery and sip on our delicious mocktails. The atmosphere was so lovely, it really felt like a holiday. Breathing in that salty crisp air with the sun beaming down on us. What more could you ask for?

Okay, back to the food. Next up we had the roasted venison and risotto. This was truly phenomenal. The venison was perfectly medium rare and so tender, and the jus added such a lovely tang to it all. I am unsure what the puree was, but it just melted in your mouth.

Accompanied by the main, was their famous risotto. I wholeheartedly understand why it is famous. That is just utter comfort in a pot. It is silky perfection topped with just the right amount of crunch, and a few fresh herbs that brought everything together. My favourite bite was the creamy risotto with a bit of the tart jus. Trust me on this one.

Lemon, White Chocolate & Olive Oil Ice Cream – A Dessert That Stays With You

Okay, we are almost at the end of the meal. It is time for dessert. This one really surprised me. For some reason, I didn’t think it was going to be anything special, but I was wrong. This might have been one of my favourite desserts I have ever had. The only let down of this dish, is that it is designed to be shared. I wish I could have had it all to myself.

It was a lemon and poppyseed sponge, with white chocolate ganache, lemon curd, and an olive oil ice cream. I’m honestly speechless, and I don’t know where to begin. The sponge was incredibly moist and flavourful, the lemon curd was tart paired so well with the sweet ganache, and the ice cream was lovely and cool. It was perfection, again. I honestly don’t know what to say.

It reminded me of my childhood, unsure why. Might need to unpack that in therapy. I don’t know. It was amazing. Life changing.

Flat White & Petit Fours: The Sweetest Goodbye

Anyway, enough about me. To finish this sensational lunch, we ordered coffees, I had an almond milk flat white (R50) which came with our petite fours . The coffee was delicious and was the perfect contrast to the sweet white chocolate cheesecake truffle. A perfect ending to a perfect afternoon.

Final Thoughts: Is Chef’s Warehouse Tintswalo Atlantic Worth It?

Overall, I had an absolutely fantastic day. The food was out of this world, their mocktail was top notch, and Seth truly the best.
Thank you, Chef’s Warehouse.

Till next time!

Coy Cape Town: Afro-Chic Fine Dining on the Waterfront That Redefines Modern South African Cuisine

Sun, 13 Apr 2025 06:23:23 GMT

Why COY Restaurant Is One of Cape Town’s Most Exciting Dining Destinations

In honour of Restaurant Week (month) my business partner and I decided to take advantage of this magical time and treat ourselves to an incredible lunch at this stunning restaurant. Located on the water on the outskirts of The Waterfront, there is the most beautiful hidden in plain sight gem, Coy. It is still fairly new but they are definitely here to stay.

Not only do they have the most amazing view of the harbour and Table Mountain, but their decor is top-notch. What I absolutely love is they somehow blended my two favourite things together. My love for being in the bush and being close to the water. The decor is modern Afro chic, as well as incredibly moody and sophisticated. That transported me straight back to the game lodge life I so dearly miss and love.

First Impressions: Location, Views & Atmosphere

Anyway, let’s get back to my experience. We booked for lunch on Thursday, and what a wonderful way to end the week it was. Upon arrival, we were greeted by a lovely gentleman that so kindly took us to what I believe was the best seat in the restaurant, my business partner had the view of table mountain, and I had the harbour as mine. After a few moments of taking it all in, our waiter was back with two complimentary glasses of bubbles. Yes, you heard me. With a huge grin on my face, I took a sip. It was crisp and utterly delicious.

The Five-Course Set Menu (R645) A Modern Take on Tradition

Moving onto the food, there was a set menu of five courses for R645 per person. I chose this restaurant especially for their menu. I absolutely love the incorporation of traditional foods and ingredients and making it more high end.

“They somehow blended my two favourite things together, my love for being in the bush and being close to the water.”

Maize Chips, Tahini & Lentil Croquette – Elevated Comfort

Our first course was a few things, essentially it was a take on chips and dip and then a beautifully fried croquette style bite. My favourite dip was the tahini one, it was absolutely delicious! Nutty and smooth paired perfectly with the salty maize chip. The star of this course was the lentil croquette, crispy yet fluffy on the inside, nd topped with just the right amount of sharp cheese and a dollop of something slightly sweet.

48-Hour Sourdough, Bokkom & Apricot Jam

Next was the bread course. If I remember correctly, it is 48 hour fermented sourdough, glazed to perfection and topped with the smallest amount of Bokkon to add a salty punch. Alongside it was butter and apricot jam. Personally, I absolutely love bread and this was heavenly. We were told to break it open with our hands, so of course I did so. The bread was steaming as I broke it and best believe I lathered it in butter and jam. It was obviously phenomenal. Warm homemade bread, butter, and jam. Need I say more.

Mussels in Cold Sweet & Sour Broth – A Standout Starter

Now for the starter, honestly it blew me away. This is probably one of the best meals I have had in the fine dining world. Mussels in a cold sweet and sour broth, and topped with fennel and pine nuts. This is one of the most flavourful dishes I have ever had. It reminds me of a tom yum soup, but better. I love the addition of pine nuts, it adds the crunchy texture, making it incredibly fun to eat. Another thing that I love is the amount of mussels in this dish, there must have been at least fifteen in there. Phenomenal.

Lamb Two Ways: Pap, Jus & Potjie

Moving onto the mains, essentially, beautifully cooked lamb, on a bed of creamy pap. Doesn’t that just sound amazing? But wait, there’s more. It is topped with a silky and flavourful jus, and accompanied by spinach and butternut puree. And there’s more, in a separate bowl, a take on a lamb potjie. Yes, that means theirs is lamb both ways in one dish. Roasted lamb and pulled lamb. This is my type of heaven.

After staring at my plate for a few seconds with deep appreciation, I tucked in. I formed the perfect bite, honestly, it exceeded my expectations. The lamb was perfect, it was rich and decadent with just the right amount of fat, the bit of acidity from the jus added balance to the meat and the creamy pap, and the purées added that pop of freshness. In all honesty, I was saving the lamb potjie for last. It was so comforting and delicious. Wow.

‘Tea with Your Ma’ – A Playful Finish

Finally, we make our way to dessert. “Tea with your Ma”. It was beautifully presented in a large tea cup. In the cup, there was an ice cream topped with a crumble and cream, and on the saucer, there were two koesisters . Personally, it wasn’t necessarily my cup of tea. It was enjoyable, it just wasn’t sweet enough for me, it was very subtle, and I found the crumble a little bit too salty for my liking. However, I thoroughly enjoyed the koesisters. They had a lot of cinnamon, and that is one of my favourite spices.

Final Thoughts: Is COY Worth Visiting?

Overall, I had an absolutely amazing experience at Coy. Everyone is incredibly knowledgeable and friendly. I felt well looked after and I would do it all again. This is definitely one of my favourite fine dining restaurants in Cape Town. Another thing I must mention is that they the best playlist. I even downloaded it.
Thank you Coy! Till next time!

If you love The Pot Luck Club, you’ll definitely want to explore its sister restaurant, The Test Kitchen. Take a look at their menu here.

The music at COY is part of the experience. You can listen to their Spotify playlist here.

Yatai Ramen Bar Cape Town: A Date Night of Dumplings, Ramen & Black Sesame Ice Cream

Thu, 30 Jan 2025 06:20:30 GMT

A Plumber, A Leak & A Ramen Date

Wednesday evening I was treated to a delicious dinner at the new Japanese restaurant, Yatai RamenBar. It is from the same owners of the restaurant just above it called Nikkei.

Now, not that it’s any of your business, but I feel like giving you all a little inside scoop to my life.

Early Tuesday morning I noticed a not so nice leak coming from my toilet. A very unhappy me messages my landlord about this issue. He got back to me very quickly and said not to worry there will be a plumber there my noon. Luckily for me, I can work from anywhere since I just need WiFi and sometimes a plug. I got into my comfortable clothing, hung up some washing and set off to work.

Noon comes around, and I see a beautiful specimen of a human walking towards me with a bucket. Oh no, this is the plumber. I quickly got up and, to my horror, showed him the leaking toilet, of all things. It was a quick fix, and off he went. I sent him a message to thank him for his service and next thing you know, we are planning a date. Cute, I know. So, now that you’re all caught up. Let’s get into the review.

The Atmosphere at Yatai Ramen Bar

We met at the entrance at 6pm sharp. There are two set dinner times. 6pm or 8pm, it was a school night so 6pm it was. We were quickly greeted and taken to our table. The waitresses were beautifully dressed and the decor was incredible. It is moody and has darker tones to it with cherry blossom flowers lit up in the windows with pink lights. It is very sleek, I quite liked it.

I was driving, so I opted for sparkling water. As per usual, no complaints there.

“The soft and syrupy fruit with the buttery fish, it just complimented each other perfectly.”

And so it Begins

After a couple of minutes of chatting, we were surprised with a complimentary starter that consisted of a dish that looked like an egg yolk but was actually miso soup. It was delicious, it just pops in your mouth and you get that wonderful rich umami flavour. The other dish was a savoury egg custard topped with some sort of crumble and mushrooms. This was alright, I enjoyed the different textures but the flavours were a bit dull.

Soon after, our waitress came back to take our order. We decided to share everything, because that is always more fun. We chose four small plates and then two ramens. What is really nice about Yatai is they give you the option to order a smaller ramen. I think this is a fantastic idea if you’re wanting to try their other dishes and slurp up some ramen noodles.

Small Plates Worth Sharing

For the smaller plates, we ordered the prawn dumplings, red Roman sashimi, miso buttered eggplant and the tempura oysters.

Prawn Dumplings

I absolutely loved the dumplings ! They were incredibly fresh, the prawns were perfectly cooked, and there was a good amount of garlic, and if I’m not mistaken, ginger. I was a bit confused that they didn’t come with any sauce, but they honestly didn’t need it.

Red Roman Sashimi with Papaya

My favourite dish was the sashimi. Oh my word, I never thought to mix papaya with fish but it is fantastic. The soft and syrupy fruit with the buttery fish, it just complimented each other perfectly.

Miso Buttered Eggplant

The eggplant dish was good, however there was too much miso coated on it so it was incredibly overpowering. If you scrap about half of the butter off, it is delicious.

Tempura Oysters

Now for the oyster , this one really surprised me. I had never had a fried oyster before, but I am so happy I have now. It was just an explosion of flavour! There was quite a bit of soy sauce in it but it worked so well. I think it may have cut some of the richness from the tempura making it a very well balanced dish.

Ramen Showdown – Kingklip vs Wagyu

Can you believe it, we still had mains on the way. I ordered the kingklip and my date (cute) ordered the wagyu ramen. Our food arrived and I was incredibly excited to dig in. Realising in this moment, ramen isn’t the best option for a first date. I’m not exactly sure how to eat it in a cutesy matter, and best believe I did not.

Kingklip Ramen

Personally, I really enjoyed my first mouthful. No, it didn’t look very elegant, but the taste made up for the noodles hanging out of my mouth. The broth was silky and full of flavour and the noodles were perfectly chewy. The broth had a slight sweetness to it, but in such a delightful way. I must say that my favourite part of this dish were the noodles coated in this moreish broth. The fish however was on the bland side and the egg was overcooked. Other than that, I really enjoyed my meal.

Wagyu Ramen

Before almost devouring my meal, my date asked me if we could taste test each other’s food.
Thankfully for him, there was a bit left for him to try.
We switched bowls and I took a nice big bite of his steak. It was perfectly cooked and tender, I cannot fault it. However, the broth was a bit on the salty side. It was all just a bit too rich for me.
We agreed that I indeed had the better ramen, thankfully he gave me my bowl back and of course I polished it.

A Sweet Ending: Black Sesame Ice Cream Sandwiches

With very full bellies, we agreed that it was time to get the bill, especially since it was 8pm and time for the next seating.
We ordered the bill, and soon after it arrived with a little treat from the kitchen. Two beautifully presented mini ice cream sandwiches arrived. Of course, I could make just enough space for this sweet treat. It was scrumptious! The black sesame ice cream and the sweet biscuit balanced each other out well.

Final Thoughts on Yatai Ramen Bar Cape Town

Overall, I had a really lovely evening. Thank you Yatai for all your personal touches. I had a fantastic experience.

Till next time!