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Restaurant special offers

  1. 1. These Special offers have been sent to us by the restaurants or their PR agencies.We have not personally tried all of them and their listing here should not always betaken as a recommendation from ourselves. Click on the name to access the relevantwebsite. All communication should be with the individual restaurants.For information about other mainly wine & food related events, look at our regularlyupdated Events Calendar.The V&A Waterfront is running a special promotion until the end of August. Thesespecials are listed separately after The Vineyard‘s entry.96 WINERY ROAD RESTAURANT. Zandberg Farm, Winery Road, Stellenbosch (off the R44between Somerset-West and Stellenbosch) Tel: 021 842 2020 Fax: 021 842 2050. E-mail: Great friendly service, Realwonderful food, WINTER SPECIALS: May 2012: Sweet 16th Birthday, all May Babiescelebrate with us and get your MAIN COURSE FREE, with any order of a starter ordessert. Bring your family, friends and ID. (not available on mother‘s day). June 2012:Enjoy winter comfort food in front of the fire; on Tuesdays, indulge in the ever popular―Hollandse Pepper Fillet‖ and on Thursdays our Famous ―Duck & Cherry Pie at HALFPRICE. All winter from May to August, Enjoy Perfect Comfort Food -Lunch, indulge in atasty winter Potjie cooked over the fire, and served at your table. (changes daily) -Pensioners, 20 % discount an all lunches from Monday to Thursday. Note: specials don‘trun in conjunction with other specials or promotions. T‘s & C‘s apply.ALLÉE BLEUE in the Franschhoek valley, starting on 3rd June, Jazzed Up Sundays offersa winning combination: a generous lunch buffet with live music for only R145 a person(R85 for kids under 10). Guests are invited to make the most of the traditional ‗Sundayroast‘ served buffet style from 12h00 to 15h00. Many of the ingredients used by AlléeBleue‘s Executive Chef Glen Ferus are produced on the estate, including a full range offresh herbs, mission olives and extra-virgin olive oil. Order Allée Bleue‘s wines withlunch, ranging from easy drinking reds and whites to a MCC bubbly, the flagship Isabeauwhite blend and LAmour Toujours red blend. Allée Bleue Bistro has a winter ‗plat dujour‘ menu, featuring Braised Oxtail with Potato Mash and Vegetables, Prawn Curry withRice and Vegetables, Springbok Shanks with Celery Puree and Pumpkin, and Lentil Stewwith Frankfurters at R75 a plate. Complementing the daily specials will be Chef Ferus‘sfull winter menu of starters, light meals, mains and desserts. Franschhoek-focused winelistwith Allée Bleue wines, all available by the glass at cellar-door prices. Service in thechic blue and white bistro is warm and inviting, and the atmosphere is relaxed. Childrenare welcomed too with an outdoor play area and a kid-friendly menu. The Bistrorecently joined Street Smart, a fundraising initiative that supports the rehabilitation ofstreet children. Restaurant patrons are invited to add a minimum of R5 to their bill, withall funds raised in this way by member restaurants directly benefiting two Franschhoekcommunity projects, namely Kusasa Project and Youth Empowerment Action (YEA). Inaddition, Street Smart has launched Soup Season at member restaurants during the chillywinter months. For each bowl of soup that is ordered – at the Bistro, expect the likes ofbutternut and orange, pea and mint, or potato and leek soup – Allée Bleue will donatean additional R5 per bowl to Street Smart. The Bistro is open Wednesdays to Sundaysfrom 08h00 to 17h00, while the wine tasting and courtyard (with a menu of cheeseplatters and light meals) is open daily from 10h00 to 17h00. For reservations call 021874 1021 or email For further information on Allée Bleue visitwww.alleebleue.comBarristers, Main St & Kildare Rd, Newlands. 021 671 7907. Welcome Winter with a Rosemary Fillet ...and so therains have come, at last! Winter is a special time; warm and cosy in the restaurant,great atmosphere in the pub and fresh and bracing on the deck (okay its freezingcold!) at Newlands and great hearty Barristers food...and suddenly all is well inNewlands again... To welcome winter we‘ve decided to give our regulars a very specialtreat and so for May we will be offering you a Monday Special of two Rosemary Fillets
  2. 2. for the price of one! The deal is simple – on Mondays, choose from a 200g fillet at R140or the 300 g at R160 and you will receive a FREE 200g Rosemary Fillet. This comes witha choice of chips, baked potato or a side salad; veggies are an optional extra and toavoid us going bankrupt, sadly, we cannot allow any byo wines. Booking is advised, asour tables for two are limited. For craft beer lovers, some more good news! We haveadded three new beers to our craft beer offering – Jack Black Pale Ale, Jack BlackPilsner and Devils Peak (not sure which one as it‘s still too early to taste today, but theirKings Block house looks interesting). With so much lager around, we thought the Pale Alewould be interesting - certainly it seems to be popular as weve just finished our firstkeg! 15 beers now on tap.Budmarsh Lodge, T1, Magalies Meander Road,R96, Magaliesburg. R 290 for 4 courses.GPS coordinates 25.9608°S; 27.5486°E. Helicopter landing facility 25°5736.04"S;27°3250.68"E @RDirectory_SA Sunday Lunch @budmarsh_lodge 011 728 1800 to book.+27 11 728 1800 Fax +27 (0)11 728 1001 Email: Restaurant. Buitenverwachting, Klein Constantia Rd, Constantia.+27 21 794 3522. This is a sample Menu, Dishes tochange frequently & without prior notification. Starters: Antipasto — Feta, Peperonata,Olives & Balsamico * Seafood — Chowder, Bisque Air, Rouille * Salad — Butternut,Mesclun Leaves, Springbok Won Tons. Soup: Millie, Garlic, Spinach, Lamb Pies * Sirloin —Grilled, Vietnamese Spring rolls, Chap Chae Salad. Mains: Daily Catch — Whole roasted,Tomato Risotto, Bouillabaisse Jus * Chicken — Tandoori Style, Basmati, Potato,Condiments * Veal Liver — Pan-fried, Potato Lyonnais, Calvados Sauce * Pork Belly —Rolled & roasted, Vegetables, Concertina Potato * Beef, Braised Roulade, Own Sauce.Desserts: Spagatkrapfen — Caramel Mousse, Roasted Pear, Lingonberry * Malva Pudding— Braised Quince, Crème Anglaise * Fondant, Soft Centre, Citrus Fruits, Orange Blossom* Plum, Ice Cream, Crispy Sponge, Almond * Chestnut — Tiramisu, Naartjie Jelly, CoffeeFoam. 2-course Menu R175, 3-course Menu R225. OPENING HOURS: From Easter untilOctober: Tuesday to Saturday – Restaurant: Lunch: 12h00-15h00, Dinner: 19h00-21h00.The Courtyard: Lunch: 12h00-15h00, Tapas: 12h00-17h00. From November until Easter:Monday to Saturday – Restaurant: Lunch: 12h00-15h00, Dinner: 19h00–21h30. TheCourtyard: Lunch: 12h00-15h00, Tapas: 12h00-17h00. Corkage is R 25.00 per bottle inthe restaurant.CAFÉ MANHATTAN – 74 Waterkant Street, Green Point. Tel. 021 421 1.BURGER SPECIAL: 2 of our famous Cafe M Beef Burgers, 2Chicken Burgers, 2 portions of chips, 2 cokes and 2 draft beers OR 2 glasses of housewine – R200 … purchase this special during the months of May and June at CaféManhattan and you stand a chance of winning 4 tickets to the Vodacom Funny Festival.2.PASTA PONANZA: *Pasta Subway – tender deboned chicken with mushrooms, cheddarcheese and a dash of chilli in a creamy sauce; *Pasta Bolognaise – mince, herbs, friedonions, mushrooms, tomato and pepperoni; *Smoked Salmon Pasta – slivers of smokedsalmon, pan fried in a white wine, garlic, cream and tomato sauce; *Chicken liver pasta– chicken livers sautéed with garlic, chilli, onion, peppers, mushrooms and paprika in acreamy napoletana sauce; *Seafood pasta – calamari, linefish, mussels and shrimpssautéed with lemon, garlic, soya, coriander and cream; All pastas are R69 per pasta andare served with our homemade taglierini and accompanied by a free glass of house wine.3.We have introduced a ‗build your own burger‘ to suit everyone‘s taste! The mostreasonable, most delicious burger in Cape Town … CAFÉ M BURGER - 220g pure beefburger, basted and grilled to perfection for R49 … Add-ons – chips R15, burger sauceR19, onion rings R15 or vegetables R15. Café Manhattan is open from 10h00 daily servingbreakfast (all day long), lunch and dinner until late. To view our menu, please For reservations please call 021 421 6666 and for group bookingsor corporate entertaining/parties please contact Glenda Eberlein CORPORATE ENTERTAINING: Please don‘t forget that wemanage, amongst others, 3 TONS OF FUN, The Black Ties, Chad Saaiman, Lloyd Jansen,Keeno Lee, Satisfaction, the drag duo Mince and Saxy Sthe and the Untouchables. We
  3. 3. also have access to many comedians, musicians, MC‘s etc – so if you are planning anoffice function, a birthday party, a wedding or any special occasion please contactGlenda Eberlein on for quotations, availability and furtherinformation.Cuvée at Simonsig, Kromme Rhee Rd, between R304 & R44, Stellenbosch. 021 8884932, email Join Simonsig‘s signature restaurant, Cuvée, on aculinary journey around the world with their Saturday winter food and music eveningsinspired by the diverse cultures of different countries and paired with statuesque, full-bodied Simonsig red wines. Think hearty tagines and aromatic couscous with lamb whenCuvée travels to Morocco or lean against the Eiffel Tower and enjoy food as pretty as apicture. Also on the travel itinerary, are the vibrant aromas of Italy from rich pastas tosucculent osso buco or sip elegant red wine in honour of Asia‘s spicy, fragrant flavours ofthe orient; all to the authentic rhythms originating from these countries. The CuvéeRound the World food and music evenings kick off with the delicious tastes of France onSaturday, 26th May. The French Embassy Trio comprising three members of the popularStellenbosch jazz ensemble, Manouche, will take you to the streets of Paris with theirrendition of traditional French music. The Round the World food and music evenings costR350 per person and include a glass of Simonsig‘s red wine per course. The eveningscommences at 19h00 on the following dates: Saturday, 26th May – France, Saturday,30th June – Morocco, Saturday, 14th July – Italy, Saturday, 25th August – Asia. Bookingsare essential. Cuvée is open from Tuesday to Thursday, 12h00 - 15h00, Friday toSaturday, 12h00 - 15h00 and 19h00 - 22h00 and Sundays for lunch. Private eveningfunctions and parties can also be reserved in Simonsig‘s Van Niekerk Room.Dornier Bodega Restaurant, Blaauwklippen Road, PO Box 7518 Stellenbosch. +27 21880 0557, Fax +27 86 572 5181. Facebook: Twitter:!/DornierWines. Chef Neil Norman has created a Winter menu ofwarm comfort food, with dishes specifically designed to beat the cold chills. Twocourses from R150 per person or R175 for three courses (surcharges apply on certainitems). For starters, choose from crispy ―Flammekuchen‖, a thin based pizza, creamyGoat‘s Cheese Kataffi, melt-in-your-mouth Lemon & Lime Squid, or Pork Belly withSweet Potato Dauphinoise. Main courses include Free-range Ribeye beef with AnchovyButter, tasty Smoked Aubergine and Butternut Ravioli or a juicy Lamb Burger withRosemary Pomme Frites. Desserts include Chocolate Tart with Cherry Ice cream orsteaming Malva Pudding with a Citrus Cream. Dornier Bodega also hosts functions, largeand small, such as Family Birthday, Anniversary Celebration or business lunch. DornierWines are also available to taste at the table; pair them with your favorite dish. Visitthe website to see the menus To make areservation, phone 021-8800557 or booking online from the website Bodega Restaurant is open from 12 – 4pm (closed on Tuesdays). Winter BusinessHours: Restaurant: Weekdays 12H00-16H00 | Weekends 12H00-16H00 | Closed onTuesdays. Wine Tasting & Sales: Daily 11H00-16H00. Find menus here.Fork, 84 Long St, Cape Town. 021 424 6334 Lunch special - Five piece tapas tasterplate between 12 and 5. Includes a beer, glass of wine or soft drink, and a coffee foronly R60. We are running a special on Tuesdays between 5 and 7, called for obviousreasons Tapas Tuesday: At R100 per person we are offering one piece of each of thefollowing: TAPAS TUESDAY (17.00-19.00): Cured ham and onion croquettes with Dijonmayonnaise - Deep fried goats cheese with sundried tomato biscuits and port onionmarmalade - Roasted butternut with hummus and pine nuts - Puff pastry parcel withsautéed mushrooms and parmesan - Seared tuna on tatsoi salad with Asian sundriedtomato dressing and guacamole - Moroccan Meatball - Pan seared ostrich fillet servedwith a sweet and sour chutney and rosemary honey dressing - Beef fillet on crouton andmushrooms with crisp onion ring and red wine sauce - Flourless chocolate cake. R100per person.
  4. 4. Harveys at the Winchester Mansions, Beach Road, Sea Point. Winter Menu: Star AniseMarinated Salmon, Pancetta wrapped Beef Fillet and Taste of Africa dessert or choosefrom the many other delicious starters, mains and dessert. This is what Elle Magazinehas to say about the new menu. To see the complete menu click here. Winter SoupSeason Specials. In addition to the normal contributions, Winchester Mansions will bedonating a further R5 for every delicious soup sold. To see the Soup Season Specials clickhere. For reservations or more information, call 021 434 2351 or Cabrière, Franschhoek. +27 21 876 3688 or email Jourdan Breakfast, Saturday mornings, from 09h30. R150 a person, including acellar tour and Pierre Jourdan Cap Classique served individually for each table withplatters of home-made mini croissants, mini custard Danishes, mini bran muffins and ryebread; smoked salmon roses from the Franschhoek Valley; Parma ham; smoked beef;two kinds of cheeses and honeyed yoghurt. Add sparkle to the experience with caviar onrequest. Arrangements can be made to arrive by helicopter or be chauffeur-driven thereand back in vintage cars. Booking is essential. Terrace menu: oysters, cheese or duckliver parfait plates, with home baked ciabatta and a selection of tapas. Available only onthe terrace (weather dependant) and served from 3pm – 7pm on Fridays and Saturdays,and weekdays (excluding Mondays) and Sundays until 5pm. Table d’Haute menu: forlunch Tuesdays to Fridays, in addition to a la carte, at R150 a person (excluding wine)for four courses which Chef Ryan will be specially selecting daily using locally sourcedingredients and designed to suit the weather. Pinot Noir Tasting Menu: Haute CabrièreUnwooded Pinot Noir 2011 with curried prawn consommé, pickled calamari, saltedsalmon and coconut cream. Pierre Jourdan Belle Rose MCC (100% Pinot) with steamedmussels in a Belle Rose and harissa cream. Haute Cabrière Pinot Noir 2008 with PinotNoir bacon and pea risotto with mascarpone mousse. Main course: garlic crusted lambloin, olive pomme puree, aubergine caviar, roasted cherry tomatoes and caramelisedlime jus with a glass of Haute Cabrière Pinot Noir 1998. To finish, Pierre Jourdan Ratafiapaired with a trio of Valrhona chocolate desserts. The Pinot Noir menu will be served onFridays and Saturdays for dinner, and lunch on Saturdays and Sundays for R495 a personincluding the wine. During autumn and winter (May – August), Haute Cabrière Restaurantis open for lunch Tuesdays to Sundays, and dinner on Fridays and Saturdays. Duringspring and summer (September – April) lunch is served Tuesdays to Sundays and dinnerTuesdays to Saturdays.La Mouette Restaurant, 78 Regent Rd, Sea Point. 021 433 0856. Annual SpecialTasting Menu from Thursday 29th March, with 6 courses for R165. The menu will changemonthly as it did last year. There is also a full à la carte menu. We look forward toseeing you there! You can also book online directly through the website underReservations. Message on Facebook : La Mouette Restaurant. Follow on Twitter :@teamlamouette or book online via Cape Town Dock Rd, V&A Waterfront. Advance booking is requested. emailto or call +27 21 431 4511. Whatcould be more delicious, more desirable and more indulgent than an afternoondedicated to dipping a range of edible treats into a pot of melted Lindt chocolate? Thiswinter, the five-star resort in the V&A Waterfront welcomes back their winter star tothe Afternoon Tea offering in the Vista Bar and Lounge. The fondue includes a selectionof treats for dipping into a pool of suitably sweet, warm melted chocolate from one ofthe world‘s most famous chocolate brands. From homemade marshmallows to fresh andglacé fruits, nuts, fragrant finger biscuits and just-baked sticks of shortbread, theselection of dippable delights will certainly provide sweet entertainment and a welcomerespite from the cold weather. Available daily at One&Only Cape Town‘s Afternoon Tea,from 14h30 to 17h30 at R145.00 for a Chocolate Lindt Fondue Pot for two persons.One&Only Cape Town‘s famous Afternoon Tea buffet offering is also available daily atR145.00 per person.
  5. 5. Reuben’s One&Only Cape Town Dock Rd, V&A Waterfront. To reserve the Reuben‘sTasting Table at Reuben‘s One&Only Cape Town, call +27 21 431 4511 or mail The newly launched Reuben‘sTasting Table promises to add even more star appeal to the distinctive dining offeringsat this world-class urban resort. Together with Reuben‘s Executive Chef Reuben Riffel,One&Only Cape Town‘s Executive Chef Jason Millar and renowned Head Sommelier LuvoNtezo have developed an inspired epicurean offering with a distinctive South Africanflavour. Up to 12 guests can be seated at this intimate table on the mezzanine levelabove the restaurant. A Tasting Menu full of seasonal, delights prepared by Jason and histeam will be placed on the ‗Lazy Susan‘ rotating centre console and guests will beencouraged to share the food ‗family style‘ while comparing their opinions of thespecially selected wines from the 5000-bottle strong wine cellar. The Tasting Menu(R275 per person) includes Peppadews, the spicy tomato-pepper hybrid developed in thenorthern reaches of the country that feature in a starter dish (stuffed Peppadews withGoats Cheese, Pine nuts, Tomato Confit and Olive Crumbs) to Reuben‘s famous ChilliSalted Squid served with mint, basil and sprout salad and a chilli, caramel and limedressing, followed by main course choices such as cinnamon-laced Lamb Meatballs andBobotie, both of which reflect the Cape Malay roots of South African cuisine. Each dishon the menu has a story and a local relevance, and is served with a signature Reuben‘stwist. Originally designed for the exclusive private dining table on the mezzanine,thanks to the popularity of Reuben‘s Tasting Table, the Tasting Menu can now beenjoyed daily in Reuben‘s restaurant (for 2 – 12 persons). With prior arrangement, thismenu can be enjoyed by groups up to 100. Reuben‘s Tasting Table can also be reservedfor bespoke food and wine pairing lunches or dinners. Priced at R595 per person, eachcourse is served with a wine that partners the ingredients and cuisine style. A sommelierguides guests through the tasting and comparison process. For the cheese lover, acheese and wine tasting featuring a variety of the finest South African cheeses and fivelocal wines is also available. Celebrating artisanal cheese makers and boutique wineries,this focused tasting is priced at R200 per person.Societi Bistro. 50 Orange Street, Gardens. Reservations are essential 021 424 2100.New Autumn Menu: Executive chef Stefan Marais and head chef Julien Handley createdthe NEW Societi Bistro Autumn menu with fresh seasonal produce at the heart and soulof the Autumn meals. Classic dishes include Ox Tongue, Pancetta Risotto and Lamb Pie.Details at Special wines and a limited quantitiesselection are listed on blackboards and the Artisanal Menu. Corkage is R30.00 perbottle. Pricing is for a 125ml glass or 750ml bottle of wine, and 450ml Carafe. OpeningTimes: Lunch & Dinner: Mondays to Saturdays 12h00 – 23h00. The Snug: Mondays toSaturdays 12h00 – 00h00.Societi Brasserie. Shop 1, Forest Glade House, Tokai Road, Constantia. Reservations areessential 021 712 1363. Tammy Botbyl and Peter Weetman, in conjunction with theirpartner at Jonkershuis, Groot Constantia, Chris Coetzee, have teamed up to open SocietiBrasserie on the border of Tokai and Constantia (Map). View the Societi BrasserieMenu. Opening Times: Breakfast, Lunch & Dinner: Mondays to Saturdays 09:00 – 22:00.SOFIAS@MORGENSTER. Morgenster Estate, Vergelegen Avenue (off Lourensford Rd),Somerset West. 021 847 1993. Summer Operating hours: Lunch: Wednesday- Monday Dinner: Wednesday & Saturday. Closed: Tuesdays 9th June – 15 September:Breakfast will be available on Saturdays and Sundays. We will soon be starting to servebreakfast from just after 09h00 till 11h30. In June: The 4th of June till end Septembersees the start of the winter operating hours. Evening of 1st: 4 Course soup evening withhomemade bread and dessert. Evening of 8th, 15th & 22nd: Hands On Evenings (Min 8people and maximum 10 people). Evening of 29th: 3 Course Curry evening withcondiments, selection of rice and dessert. Please email the restaurant for full details(For those of you already on the mailing list, you will automatically receive these detailsin our monthly email). June: The 4th of June till end September sees the start of the
  6. 6. winter operating hours. Evening of 1st: 4 Course soup evening with homemade bread anddessert. Evening of 8th, 15th & 22nd: Hands On Evenings (Min 8 people and maximum 10people). Evening of 29th: 3 Course Curry evening with condiments, selection of rice anddessert. Please email the restaurant for full details (For those of you already on themailing list, you will automatically receive these details in our monthly email).Suggested Menu options: 2 Courses: R135, with wine R205 - 3 Courses: R195, with wineR305 - 4 Course: R290, with wine R415 - 5 Course: R320, with wine R495 - 8 Course:R490, with wine R745The Food Barn, Noordhoek Farm Village, Corner Village Lane and Noordhoek Main Road,Noordhoek 7979. +27 21 789 1390, fax +27 86 557 6612 Ournow famous Winter Special starts at the beginning of May … Wednesday the 2nd, to beprecise. Our first wine farm this year is Steenberg and for two months, we will featurethe glorious wines of this estate from just over the mountain. Remember how it works …you can have 3, 4 or 5 courses paired to Steenberg wines starting at R175. This isavailable for both lunch and dinner Monday to Saturday. 50% off a la carte menu forlunch (Monday to Friday).Terroir, Kleine Zalze estate, off R44 between Somerset West & Stellenbosch. 021 8808167 or email Michael Broughton‘s Winter Special menufeaturing seared salmon on Puy lentils with Thai green curry flavours and bacon foam ortempura-style caramel and ginger calamari with yuzu mayo, spicy tomato jam and freshpea shoots. The mains, include a classic beef fillet with all the trimmings, desserts suchas baked banana savarin with white chocolate ice cream, cherry coulis and pistachio aresuitably decadent without being too sweet. Offered from Monday to Saturday at lunchand dinner, the Winter Special is available from now until the end of September. TheWinter Special includes a choice of three starters, three mains, two desserts and acheese board, with dishes changing according to seasonal availability of ingredients.Unlike the rising price of petrol, the price of the menu will delight anyone whoappreciates quality and value for money. Two courses cost only R175, three coursesR198. Both deals include a complimentary glass of award-winning Kleine Zalze wine toset the mood. The Winter Special may be ordered by tables of eight or less guests, and isavailable from now until 30th September from Monday to Saturday at lunch and dinner(excludes Sunday lunch).The Oyster Box, Umhlanga Rocks, Kwazulu-Natal. INDULGE IN A GLAMOUR BUNNYCHOW & BUBBLY AT THE OYSTER BOX. Executive Chef of The Oyster Box, Kevin Josephis cooking up a storm this Autumn, with two exciting foodie items ‗on the menu‘. Thecasual and relaxed Ocean Terrace restaurant is the perfect spot to indulge in a‗designer‘ Glamour Crayfish and Prawn Bunny Chow. At R990 for two people, thedecadent special features the famous Durban ‗bunny‘ a la difference and a bottle ofMoet & Chandon Champagne. Starting on 20 April, Kevin Joseph will be running amonthly ‘Cooking With Kevin‘ cooking class in the kitchen. Besides the master class,the price of R420 per person, includes recipes and notebook, an apron and the dinnerthat you have prepared. All refreshments consumed during the evening, are for theindividual‘s own account. Some of the areas to be covered during the hands-on, culinaryseries are: the Secrets of Traditional Indian Cooking; The Art of Social Cooking; Cookingwith Poultry; Simply Decadent Desserts and Cooking The Ultimate Roast. Classes start at18:30 for 19:00. For more information about any of the Oyster Box restaurants or tobook a place on the ‗Cooking With Kevin‘ cooking course, call 031 514 5000 or Restaurant @ Clos Malverne now also tantalises the twilight zone. Family-runestate the perfect host for private functions – day OR night. Need a venue for yourspecial birthday party or to brainstorm your next business venture? The Restaurant @Clos Malverne, a magnificently appointed lunchtime hotspot in the Devon Valley outsideStellenbosch, is a stylish extension of the Pritchard family‘s hospitality which now alsowelcomes private, tailor-made functions in the evenings. Open daily for lunch, except
  7. 7. on Mondays, this great value for money Winelands restaurant can now accommodateexclusive parties, weddings and corporate soirées of up to 120 guests, day or night. Aminimum of 40 guests is required to secure this popular culinary hotspot for a specialfunction. The family-run Clos Malverne Estate also allows one to mind your ‗ownbusiness‘ in style with a private, fully equipped ‗Meeting Room‘ that can seat up to 20people. Now one can swap the boardroom for a team-breakaway in the StellenboschWinelands where Clos Malverne takes care of business and treat clients and officecronies with taste. Half and full day corporate packages are available and each includesa hearty food and wine experience. ―Whether you want to host a cosy birthday soiréewith deluxe canapés, impress the Boss, celebrate your graduation with friends or realiseyour fairy tale wedding…we have all the right ingredients to make your specialcelebration with family and friends or business acquaintances a memorable one. Thisincludes the perfect Winelands setting with awe-inspiring views from our wraparoundbalcony blended with quality wines; sumptuous cuisine with an earthy sophistication;and a homely ambience,‖ shares Executive Chef Nadia Louw Smith. Flanked by vineyardsand stylish yet without any airs, The Restaurant @ Clos Malverne has developed a loyalfollowing since 2009 for its generous wine and food pairing experiences and morerecently its authentic ice cream and wine tastings. The restaurant also features aninviting wine lounge, the perfect spot to unwind with a bottle of Clos Malverne‘s flagshipCape Blends or classic whites. ―Our staff takes great pride in giving each guest a senseof ownership and genuine Cape hospitality,‖ adds Nadia. For more information or tobook the restaurant or private boardroom contact Clos Malverne Estate at +27 21 8652022 or visit Roundhouse Restaurant. 1 The Roundhouse Road, The Glen, Camps Bay. 021 4384347. The Roundhouse Winter Special, a 4-course menu for R295 (with wine pairing R535), which includes delicious new dishessuch as the Spier Pasture-Reared Chicken and a selection of three South African cheesesand preserves. Canapés. First Course: White Bean Velouté with Sourdough, Confit Duckand Caramelised Pear, Slow-Cooked Beef Tongue with Smoked Parsnip Purée and Whole-Grain Mustard. Second Course: Buchu & Butter-Roasted Purple & White Carrots withYoung Coriander Seeds, Eugenia Berries, Carrot Flowers & Granny Smith Apple Juice,Farmed Cob with Braised Sunflower Seeds, Crème Fraîche, Cauliflower Stems,Caramelised Cauliflower Purée and Elderberry Capers. Third Course: Goats Butter-Roasted Parsnip with Juniper Purée, Hazelnut Milk & Cider-Fermented Apple, SpierPasture-Reared Chicken with Pine Ring and Black Garlic Purée, Jerusalem Artichokes &Dill. Pre-Dessert. Fourth Course: Raspberry Soufflé with Pistachio Ice-Cream, DarkChocolate Mousse with Praline Foam, Coffee-Poached Pears, Espresso Jelly, CoffeeMeringues & Chocolate Soil. Selection of Three South African Cheeses and Preserves.Bon Bons. Click here to visit the website for up-to-date menus and to make areservation. email reservations directly by clicking here. (Please request the winterspecial when making your reservation). Winter lunch, 3 courses for R220, everyWednesday through to Sunday. To make a reservation, call 021 438 4347. We lookforward to giving you a warm welcome!The Vineyard Hotel and Spa Colinton Rd, Newlands. 021 657 4500. follow on Twitter @Vineyard_Hotel. Thearrival of the colder months is heralded with a sensational series of themed menus at itsin-house restaurant, The Square. Matt Deitchman, Food and Beverage Manager of theVineyard Hotel & Spa, has built on the success of previous years to create an alluring mixof local and internationally-themed dinners that will appeal to any lover of fine food.―We‘ve taken into account all the feedback from previous year‘s menus andincorporated it into this year‘s calendar, with a few exciting additions and surprises.Themed dishes will be introduced monthly to the a la carte menu, and guests can chooseaccording to their preference. Daily specials will also be added to the menu, offeringmore variety to our regular diners.‖ The Tastes of 2012 menu kicked off in April with theWine Partners‘ Favourites. Deitchman explains: ―To celebrate the launch of our 2012
  8. 8. wine pairing events calendar, we asked our five wine partners – Waterford, Meerlust,Simonsig, Warwick and Klein Constantia – to give us their favourite dishes. ChristopherLaw, our newly recruited and experienced Sous Chef who has spent the past two years atthe esteemed Delaire Graff Restaurant, then selected one dish from each farm, whichwas paired with a specific wine from that estate. During the month of May, we‘llwelcome winter with a selection of hearty slow-cooked dishes - perfect comfort food.Typical dishes will include braised short rib of beef and crackling crusted slow-cookedpork belly.‖ This year is both the Queen‘s Diamond Jubilee as well as the 2012 LondonOlympic Games. ―We‘re celebrating these two momentous occasions in June with atraditional ‗Rule Britannia‘ menu. In July, we‘re showcasing Classic French dishes tocoincide with Bastille Day, while we have a surprise planned for August and September.‖August is traditionally trainee month at The Vineyard Hotel, so Deitchman and his teamhave come up with a novel way of testing the skills of the trainee chefs. ―We are goingto task our trainees with developing their own culinary treats, and our senior chefs willthen choose the best of these dishes to go onto the menu. It‘s almost a kind of Vineyard-style mini cook-off!‖ The final themed menu has a unique twist. ―September is all aboutour guests. They will be invited to submit their favourite dishes, and our chefs willselect the best of these to go onto the menu for the September gourmet dinners. Guestswho submit dishes that are chosen by our chefs will also win a prize.‖ The recipes foreach of the themed menus will be posted to the Vineyard website and Facebook page togive guests a chance to try to create the dishes at home. ―We also encourage guests tosend us their feedback and pictures of the final result, which we‘ll post to our onlineplatforms,‖ explains Deitchman. ―It‘s no secret that winter months are slow months inthe hospitality industry. As such, many restaurants offer ‗winter warmer‘ specials, anddo so with great success. But it‘s necessary to be a step ahead of the competition, sowe‘ve tried to be a little more creative and innovative with Tastes of 2012.‖Master of the Trade Routes Promotion at the V&A Waterfront. Until theend of AugustBALDUCCIS, V&A Waterfront. BUTTER CHICKEN PIZZA R69 Handcrafted wood -firedpizza made from scratch, topped with fresh chicken prepared in a traditional Indian waywith tomato and cashew nuts in a light cream sauce(This is a spicy traditional currysauce). This dish contains nuts. (Also available on gluten free bases). Served withcucumber raita and complimented by a glass of Balduccis House Sauvignon Blanc orHouse Red wine. Fusion of Italian and Indian.CITY GRILL STEAKHOUSE V&A Waterfront. Winter 2012 Promotion. Main CourseTender, delicately flavoured grilled fillet of beef served on toasted French baguette andtopped with a mushroom, garlic, red v.qne, cognac and cream sauce. Served withFrench fries OR Lamb loin chops, grilled on open flames and served with a Dijon mustardpomes puree and a mint and mascarpone pesto OR Chicken breast marinated in toastedsesame and ginger, grilled on open flames andbasted with a sweet and sour plum sauce. Served with steamed pea pods and ricenoodles. (Fusion dish). Dessert: American baked cheese cake topped with blue berriesOR A traditional home-made brandy pudding baked with dates and nuts, topped withwarm vanilla custard. Price: R120 per person (excl Service Charge -10%) Valid01/06/2012-31/08/2012 Fusion : South African / AsianDASH RESTAURANT, QUEEN VIC HOTEL, V&A Waterfront. The menus were designedaround using the freshest best quality local ingredients. The genre at Dash is acombination of English, French and South African influences. It is elegant yetunderstated with certain South African elements on the dishes that brings the marriagetogether. Master of the trade routes. Starter: Courgette veloute with English smokedcheddar and crisp potato - R52. Main course: Pan seared magret duck breast on a spicedElgin pear puree with sage and quinoa - R98. Dessert: Green pear crumble with
  9. 9. cinnamon infused Belgian white chocolate parfait, coffee andhazelnut ice cream - R60DEN ANKER, V&A Waterfront. Seared Canadian Scallop on a White Asparagus Risottowith a lightly curried Beurre Blanc Pear poached with Cinnamon and All Spice with aCherry Beer Sabayon Served with a glass of Jordan Sauvignon Blanc / Chardonnay R120FUSION : We are using typical French/Belgian style dishes with some uniquely Belgianingredients and then using the theme of spices ( curry in the main course ) and spices inthe dessert.GREEK FISHERMAN, V&A Waterfront. Main Course: Grilled Norwegian salmon bastedwith extra virgin Greek olive oil, served with a sliced courgette fritter and topped with acreamy dill sauce Served with savoury rice OR Headless prawns in a mild curry sauce ona bed of savoury rice. Served with homemade peach and apricot chutney and slicedbanana OR Fillet of beef kebabs grilled and basted with a blend of ginger, garlic, honeyand light soy sauce. Served with rice noodles. (Fusion dish) Dessert: Golden puffs ofhome-made Greek donuts skewered and sprinkled with sugar. honey and cinnamon.Served with ouzo soaked strawberries OR Baked double thick vanilla custard with acaramel ised sugar topping Price: R120 per person (excl Service Charge -10%) Valid01/06/2012-31/08/2012 Fusion : Greek / AsianHILDEBRAND RISTORANTE, V&A Waterfront. Signature Dish - R90 | Two courses -R120 | Three courses - R150. The signature dish ―Chocolate & Ginger Venison‖ is afusion of Italian flavours & African flair. Starters: Soup of the DayAsk your waiter about today‘s soup selection or Calamari Fritti Tender calamarirings, lightly fried and served with our homemade tartar sauce or The HildebrandCaprese A light refreshing salad of layered tomato bocconcini and fresh basil. Mains:Ossobuco Milanese with herb infused mashed potato and seasonal vegetables orSpinach and Ricotta Ravioli Specialty ravioli, served with a choice of rich Napolitanasauce or with a fresh cream and dill sauce or Springbok Shank Slowly roastedSpringbok Shank in red wine, fresh herbs and garlic, served with mashed potato andseasonal vegetables or Tuna Steak Pan seared and dressed with a sweet balsamicreduction, fresh rocket and pesto infused mashed potato or Chocolate & GingerVenison [Signature Dish] Char-grilled fillet of ostrich with potato fondant, wiltedspinach and chocolate ravioli, finished with a chilli and ginger jus. Desserts: HotMalva Pudding Smothered with crème anglaise or a sweet butterscotch sauce orCrème Brûlée Baked vanilla custard with a caramelized sugar crust.JEWEL OF INDIA, V&A Waterfront. Starter: Paneer Tikki. Main Course: ChickenDahiwala, Peas & Potato. Dry Rajma Masala. Butter Naan/Roti. Lemon Rice. Dessert: RasMalai. Signature Dish - Chilli Chicken with Veg Hakka Noodles R95. Fusion : Indo ChineseKaribu, V&A Waterfront. South African Dining. MAIN COURSE R80 - 2 COURSE R120 -3 COURSE - R150. STARTER: KARIBU TRIO. A medley of a Bobotie Spring roll, ChickenSamoosa and a Fish Frikadelle accompanied by traditional sambals. MAIN: BOBOTIELASAGNE. Traditional bobotie mince in layers of lasagna, topped with mozzarella cheeseand baked to perfection. Served with a rocket, parmesan and piquant pepper salad.DESSERT: DEEP FRIED MILK TART. Traditional Milk Tart crumbed and deep tried. Servedwith a MaruIa Jam reduction and Vanilla ice cream. So with a unique culture andambience you can truly say, lived my part in Africa and felt the warmth of Karibu” - awelcome experience that will live with me for a long time to come. Fusion : With themain meal , we have taken one of the most traditional South African dishes namelyBobotie and combined it with one of the most traditional Italian dishes namely Lasagneand come up with a unique combination of two extraordinary dishes.
  10. 10. KRUGMANN’S GRILL, V&A Waterfront. Concept: We have chosen a South African /Indian fusion seeing that the Cape of Good Hope was established as an important stopover for Europeans trading with the Spice Islands, as they were known. These daysbetter known as India and the surrounds. Our establishment is based in the samelocation where those traders would have docked their vessels to stopover for fresh waterand food and exchange goods for clothes, food and other valuables. We see the offer asa trade of fresh locally produced quality meat for rich and indulgent Indian spice.Starter: VINDALOO CHICKEN WINGS Hot and spicy flame-grilled chicken wings to getyour appetite spiced-up. R35.00. Main Course: FUSHION OXTAIL (Signature fusion dish)Hearty, rich and flavoursome Rogan Josh oxtail served with aromatic Pilau rice andtraditional Naan bread. R110.00 Add-Ons: BUTTERNUT & SPINACH SAAG R15.00TOMATO & ONION SALAD R19.00 Dessert Drink: PINEAPPLE LASSI A frothy South Indianyogurt-based drink with pineapple and spices R14.00LA PLAYA, V&A Waterfront. An option of two starters and two mains – they will chooseone of each - the price will be R 120 per person. Starter: (choose one) Cape MalaySpiced Butternut Soup, a sprinkling of Greek Feta, served with toasted Greek Pita OrCape-Malay Samoosas served with Greek Tzatziki and a side chopped Greek Salad Main:(choose one) Cape – Malay Style Lamb and Apricot Sosaties ( Kebabs ) served with GreekLemon Potatoes, Yellow Rice and Sambals Or Lamb Curry Souvlaki with Greek LemonPotatoes, Yellow Rice and Sambals (SIGNATURE DISH) (traditional Malay Curry wrappedin a toasted Greek Pita)MELONCINO, Victoria Wharf, V&A Waterfront. WINTER SPECIAL MENU. SECONDI(Main Course) Filleto di pesce arrotolato con prosciutto crudo in salsa di pomodorisecchi e basilico Oven-cooked linefish wrapped in Parma ham, served with an Italiansundried tomato and basil sauce on a bed of pommes puree OR Bistecca di manzo consalsa di fichi e senape Tender oven cooked sirloin, served with a delicate fig and Dijonmustard sauce on a bed of Italian oven-roasted potatoes OR Pollo marinato in salsa dipeperoncino dolce acconpagnato con riso in salsa di zucca e cocco (FUSION DISH)Chicken marinated in sweet chilli and Asian spices, served on a bed of butternut andcoconut risotto accompanied with Parmesan infused pea puree and crisp pancetta.DOLCE (Dessert): Torta di limone con crema di Chantilly A shortbread lemon andcustard tart with a caramel glaze, served with vanilla infused Chantilly cream OR Tortadi cioccolato e frutto della passione Home-made rich dark chocolate gateau cakeinfused with fresh passion fruit. Price: R120.00 per person (excl Service Charge -10%)Fusion : Italian / AsianNOBU, The One&Only, Dock Rd, V&A Waterfront. Tuna Miso Tacos. Seared Tuna in aden Miso marinade, spring onion & coriander served taco style – R79.00OYO (VICTORIA & ALFRED HOTEL), V&A Waterfront. The menu at OYO has taken intoaccount the history of the spice route where various flavours and cooking came from allthe cultures when slaves passed by and settled here. Thus depicting the signature dish a‗Taste of Cape Town‘, show cases the diversity of our rich culture here in South Africa.The genre at OYO is South African, Thai and Malay flavours. Master of the trade routes.Starters: Parma ham, dahnia scented grilled peaches and mozzarella salad – R52 OrFynbos honey roasted butternut, feta and sage vol au vent with sage cream and toastedpine nuts – R48. Main Course: ―Taste of the Cape‖ Thai chicken curry, bobotie andgrilled fish of the day – R110 Or The chef‘s pasta of the day – R85. Desserts: Belgianchoc nut sundae with Hillcrest berry compote – R52 Or Cape cheeses with mosbolletjiesand preserves – R58PRIMMI WHARF, Victoria Wharf, V&A Waterfront. MENU: Seared Yellowfin Tuna bastedwith a soy, ginger and citrus reduction. Served on wasabi, mash and steamed babyspinach. A fusion of Asian & Italian R120. Smoked Spareribs poached in a red wine jus.Served on soft polenta. A fusion of German & Italian (Signature dish) R100. MuttonCurry Ravioli: Pasta pockets filled with curry infused mutton and ricotta served in aspicy cream tomato sauce. Topped with minted yoghurt and tomato and coriander
  11. 11. salsa. A fusion of Indian & Italian R 80. Portuguese 3-bean and Sausage stew. Served ongrilled polenta. A fusion of Portuguese & Italian R75. Primi Nachos – Sourdough Pizzatopped with white cheddar, ground beef and jalapenos. Served with guacamole, freshtomato salsa and sour cream. A fusion of Mexican & Italian R75QUAY 4 (UPSTAIRS), V&A Waterfront. The signature dish ―Malay Kreef Curry‖ is afusion of Cape Malay and South African seafood. R90 Signature Dish | R120 two course| R150 three course. STARTERS: Steamed Mussel Pot . Fresh from the Cape WestCoast, steamed & served with a white wine, garlic & dill cream sauce or Baby CalamariTubes in Chilli-Orange Butter. A touch of chilli & a touch of sweetness with a lingeringtaste of orange or Mussel & Clam Chowder. A rich & creamy seafood soup made with thefinest mussels & clams. MAINS: Malay Kreef Curry [SIGNATURE DISH] Cape Malay Currywith crayfish tail, prawns & mussels accompanied by homemade peach blatjang,coconut, rotis and jasmin rice served in a black cast iron pot or Venison Potjie, QuayFour‘s rendition of the traditional South African stew. Made with prime Venison, servedwith a choice of mashed potato or rice or Sushi Platter, a selection of delectable sushipieces or Vegetarian Linguine tossed with olive oil, garlic, olives & roasted vegetables.DESSERTS: Trio of Dessert, A sweet selection from our mini dessert menu, please askyour waiter about today‘s options or Malva Pudding, A sweet pudding of Dutch origin,served hot with custard and ice-cream.REUBENS, The One&Only, Dock Rd, V&A Waterfront. Reuben‘s Steak & Guinness PieBraised beef & ale goulash, buttery mash potato & garden peas – R99.00SEVRUGA, V&A Waterfront. SIGNATURE DISH: MISO-MARINATED KINGKLIP Garlic andginger emulsion, coriander matafam potatoes. miso kingklip is a South African fish,French double cooked potatoes, and a Asian basting and sauce.SIGNAL (CAPE GRACE), V&A Waterfront. This will be a dinner menu available from 01June till 31st August 2012. R195 for the three course set menu. R95 for main courseonly. Starter Aromatic coconut and ginger broth with steamed mussels and corianderfoam Main course (signature dish) “De-constructed Bobotie” Bobotie spiced springbokloin, roasted parsnip, pickled mango puree, almond crumble and curried lentil jus.Dessert Peppermint crisp tart. ―Our menu for the promotion is traditional South African,Cape Malay cuisine with a modern twist. Dishes and flavours are traditional but preparedand presented using modern cooking methods and techniques. Our produce ispredominantly locally sourced and our spice blends are homemade which influences theauthentic South African flavours.‖TASCA DE BELEM, Victoria Wharf, V&A Waterfront. Jack seafood platter: Line fish,mussels calamari and prawns served with chips or rice. Its theme is Portuguese and theprice R219.95THE CLIPPER (COMMODORE HOTEL), V&A Waterfront. Aknie masala marinated lambshank served with a creamy gremolata pomme puree, steamed seasonal vegetables,onion bhajias and gravy. R90.00 DEFINITIONS: Aknie- A traditional Cape Malay rice dishinfused with the flavours of pure cardamom, fennel, cumin, coriander, chilli and otherspices. Gremolata - A condiment made from finely minced parsley, garlic and lemonzest. It is traditionally served with veal, but it is also an excellent accompaniment forlamb and other meat dishes. Bhajias - A popular Indian spicy snack commonly referredto as chilli bites. The ingredients are combined to form a batter and fried.THE GRAND, V&A Waterfront. STARTERS: Lentil soup served with garlic naan or malaystyle chicken livers or butternut, feta. Beetroot & rocket salad MAINS: Oxtail with mashor Pasta carbonara or Fish & chips or Grand fusion seafood pasta R90. DESSERT: Malvapudding & custard or Ice cream & chocolate sauce orWarm flourless chocolate torte. TWO COURSES R140. THREE COURSES R160
  12. 12. with a complimentary glass of house wine. NOT AVAILABLE SATURDAYS (lunch & dinner)& SUNDAYS (Iunch). ALL ITEMS SUBJECT TO AVAILABILITYTHE QUARTERDECK (THE PORTSWOOD HOTEL) V&A Waterfront. Grilled spicedNorwegian Salmon, Toor Dhal mash and Tomato Chilli Chutney with Lemon, Parsleybutter. Chefs Special at R90.00. 1 Glass of Sauvignon Blanc included. Fusion : Europeanwith a blend of Cape Malay. Cape Malay cooking has had a considerable influence onSouth African culinary traditions and its virtues have been extolled by such writers andepicures as Laurens van der Post and Louis Leipoldt. Although it is predominantly Indianin origin, Malay cooking has been largely influenced by Indian cuisine, hence thecurries, rotis and samoosas. The name Cape Malay is perhaps something of a misnomeras it refers to followers of the Islamic faith, whose forefathers were brought to theCape as slaves from the Indonesian island of Java, over 300 years ago. They were notassociated with Malaysia in any way, except that they spoke Malay, a kind of universallanguage in that part of the world. From its very beginning, South Africa has been aMelting Pot where east meets west. Chef Craig invites you to experience these tasteshere in the shadow of Table Mountain, at the foot of Bo-Kaap – source of most of theIngredients and all of his inspiration.SAN MARCO, V&A Waterfront. SAN MARCO Tricolore Fusion Burger: 200gr juicyhomemade premium beef patty flame-grilled to perfection and served on a lightlytoasted soft brioche roll, one third topped with arabiatta sauce (local Portuguese styleperi peri blended into our Italian Napolitana sauce), one third with our mouthwateringFrench inspired bearnaise sauce and one third with our delicious basil & parmesan pestosauce, stacked with Danish style feta and fresh avocado, and finally topped off withbalsamico di Modena caramelised onions... Served with a trio fusion of fried thinly slicedsweet potatoes, French fries and Italian style potato wedges. R69 (including a side salador French fries, Italian style potato wedges and sweet potato crisps). All GourmetBurgers @R69 (including a side order of salad, french fries, italian style potato wedgesand sweet potato crisps). All Pastas @R69. A variety of winter soups including: Paste eFagioli Creamy Potato & Leek Mixed Vegetables Rich Chicken Soup Butternut Soup. 2 for1 main meals, buy one get one free (the cheaper one free) Monday to Thursday OR afree bottle of house wine with every two mains ordered (at normal prices). PatronsMUST email to book and get the promotion code to qualify. Mondayto Thursday only. Terms and conditions apply. Can not be combined with other specialoffers. One free scoop of Gelato with anything ordered! (only for those that haveordered the special)