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    Restaurant specials Restaurant specials Document Transcript

    • 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.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: wineryrd@mweb.co.za www.wineryroad.co.za 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.Barristers, Main St & Kildare Rd, Newlands. 021 671 7907.http://www.barristersgrill.co.za. 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!)...rugby 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 Filletsfor 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: info@budmarsh.co.zaBuitenverwachting Restaurant. Buitenverwachting, Klein Constantia Rd, Constantia.+27 21 794 3522. restaurant@buitenverwachting.com 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 6666www.manhattan.co.za 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 visitwww.manhattan.co.za. For reservations please call 021 421 6666 and for group bookingsor corporate entertaining/parties please contact Glenda Eberlein oninfo@manhattan.co.za. 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. Wealso 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 glenda@onbroadway.co.za for quotations, availability and furtherinformation.Cuvée at Simonsig, Kromme Rhee Rd, between R304 & R44, Stellenbosch. 021 8884932, email cuvee@simonsig.co.za. 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. www.dornier.co.za Facebook:https://www.facebook.com/dornierwines Twitter:http://twitter.com/#!/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 certain
    • items). 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 www.dornier.co.za/restaurant/menus. To make areservation, phone 021-8800557 or booking online from the website www.dornier.co.za.Dornier 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, Long St, Cape Town. Lunch special - Five piece tapas taster plate between 12 and5. Includes a beer, glass of wine or soft drink, and a coffee for only R60."Haute Cabrière, Franschhoek. +27 21 876 3688 or email restaurant@cabriere.co.za.Pierre 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 www.lamouette.co.zaOne&Only Cape Town Dock Rd, V&A Waterfront. Advance booking is requested. emailto restaurant.reservations@oneandonlycapetown.com 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 of
    • the 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.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 torestaurant.reservations@oneandonlycapetown.com. 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 http://societi.co.za/bistromenu/. 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. www.morgenster.co.zawww.facebook.com/sofias.at.morgenster 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 thewinter 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).The Food Barn, Noordhoek Farm Village, Corner Village Lane and Noordhoek Main Road,Noordhoek 7979. +27 21 789 1390, fax +27 86 557 6612 info@thefoodbarn.co.za. 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.Terroir, Kleine Zalze estate, off R44 between Somerset West & Stellenbosch. 021 8808167 or email restaurant@kleinezalze.co.za. 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 e-mailreservations@oysterbox.co.za.The Restaurant @ Clos Malverne now also tantalises the twilight zone. Family-runestate the perfect host for private functions – day OR night. Need a venue for your
    • special 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, excepton 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 www.closmalverne.co.za.The Roundhouse Restaurant. 1 The Roundhouse Road, The Glen, Camps Bay. 021 4384347. info@theroundhouserestaurant.com. The Roundhouse Team invites you tocelebrate four wonderful years of fine dining cuisine and hospitality with our deliciousAutumn Special. From the 1st of May we are offering a 4 course menu for R295 (withwine pairing R595). Canapés. First Course: White Bean Velouté with Sourdough andCaramelised Pear/Slow-Cooked Beef Tongue with Celeriac Purée and Whole-GrainMustard. Second Course: Buchu and Butter-Roasted Parsnip with Pickled Young CorianderSeeds, Eugenia Berries, Carrot Flowers and Granny Smith Apple Juice/Farmed Cob withBraised Sunflower Seeds, Buttermilk, Cauliflower Stems, Caramelised Cauliflower Puréeand Elderberry Capers. Third Course: Celeriac Roasted in Goat‘s Butter, Juniper Purée,Cider-Fermented Apple and Hazelnut Milk/Slow-Braised Short Rib with Shallots, Leeks,Leek Flowers, Baby Onions and Lemon Thyme Oil. Pre-Dessert. Fourth Course: RaspberrySoufflé with Pistachio Ice-Cream/Dark Chocolate Mousse with Praline Foam, Coffee-Poached Pears, Espresso Jelly, Coffee Meringues and Chocolate Soil. Bon Bons. Clickhere to visit our website for up-to-date menus and to make a reservation request oremail reservations directly by clicking here. (Please request the autumn special whenmaking your reservation). Also remember to join us for our winter lunch, 3 courses forR220, every Wednesday through to Sunday. We look forward to giving you a warmwelcome!The Vineyard Hotel and Spa Colinton Rd, Newlands. 021 657 4500. e-maileat@vineyard.co.za. www.vineyard.co.za 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 choose
    • according 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 2012wine 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.‖