This document provides information on special offers and promotions from various restaurants in South Africa. It lists the restaurant names, contact details, locations and descriptions of their winter specials which include discounted meals and food and drink packages. The document encourages readers to check restaurant websites and calendars for more details on events.
The Best Restaurants in Charlottesville Deliver Comfort…with a TwistezCater
Charlottesville, Virginia, may have more Thomas Jefferson memorabilia than anywhere else nationwide, but locals know the surrounding wine region and lush land provide Charlottesville with delicious ingredients and the best restaurants. The vibrant brunch scene and creative comfort-food menus have even caught the attention of Buzzfeed, which recently included Charlottesville in its list of most underrated food cities nationwide. With so many mainstays to return to and new chefs joining every day, here’s the best of Charlottesville catering to get your next order started.
To find your perfect Charlottesville caterer visit www.ezcater.com
The Best Restaurants in Charlottesville Deliver Comfort…with a TwistezCater
Charlottesville, Virginia, may have more Thomas Jefferson memorabilia than anywhere else nationwide, but locals know the surrounding wine region and lush land provide Charlottesville with delicious ingredients and the best restaurants. The vibrant brunch scene and creative comfort-food menus have even caught the attention of Buzzfeed, which recently included Charlottesville in its list of most underrated food cities nationwide. With so many mainstays to return to and new chefs joining every day, here’s the best of Charlottesville catering to get your next order started.
To find your perfect Charlottesville caterer visit www.ezcater.com
Christmas catering Hong Kong | Christmas 2016 Press Kit | Invisible Kitchenmelodieyuan123
Invisible Kitchen is a Hong Kong based caterer. Our catering services include Christmas dinner delivery and Christmas catering in Hong Kong. http://www.invisiblekitchen.com/christmas-catering/
You and your company deserve the best travel and expense experience possible, and that’s what you’ll get at the 12th annual Concur Fusion event. We're sharing some excellent restaurant recommendations for this year's Fusion location: San Francisco!
Fusion is a 4-day business travel and technology event that includes over 80 partner sponsors, Concur product training, networking events, keynotes, demos, and personalized consulting sessions. Don’t miss out on the fun! Register now for Fusion in San Francisco, March 31 – April 3: http://bit.ly/1HAYITn
Celebrate the festive season at the Bonnington in Dubai! We've put together a bouquet of great offers for you to enjoy. For even more information and to book: http://qoo.ly/6wyu6
Christmas catering Hong Kong | Christmas 2016 Press Kit | Invisible Kitchenmelodieyuan123
Invisible Kitchen is a Hong Kong based caterer. Our catering services include Christmas dinner delivery and Christmas catering in Hong Kong. http://www.invisiblekitchen.com/christmas-catering/
You and your company deserve the best travel and expense experience possible, and that’s what you’ll get at the 12th annual Concur Fusion event. We're sharing some excellent restaurant recommendations for this year's Fusion location: San Francisco!
Fusion is a 4-day business travel and technology event that includes over 80 partner sponsors, Concur product training, networking events, keynotes, demos, and personalized consulting sessions. Don’t miss out on the fun! Register now for Fusion in San Francisco, March 31 – April 3: http://bit.ly/1HAYITn
Celebrate the festive season at the Bonnington in Dubai! We've put together a bouquet of great offers for you to enjoy. For even more information and to book: http://qoo.ly/6wyu6
Christoph Stoettner - Save my time using scriptsLetsConnect
This session is about basics in scripting using wsadmin, sql and linux shell.We will walk through several scripts that can help you to:
- get information’s about your Websphere Deployment
- set parameters in Websphere (like JDBC performance tuning)
- configuration of j2ee Roles through wsadmin.
- configuring AutoBackup or AutoMaintenance on DB2.Walk away with this set of handy scripts and start saving your time.
Asterisk at the Heart of Interactive Media (AstriCon 2014)Sebastien Couture
Digital media is in the midst of a revolution. As social media, smart phones, and smart TVs become more ubiquitous, they also allow for countless new and inventive ways for consumers to experience and engage with content such as TV shows, advertisement or art.
As an open source toolkit, Asterisk is the perfect engine to an interactive media framework where technologies such as telephony, text messaging and voice recognition are needed.
This presentation will showcase "Emilie", a Canadian interactive web series that went on to win several awards, including one for Best TV Series, Web & Transmedia at the Geneva International Film Festival, as well as a nomination at the SXSW Interactive Awards.
Presentación realizada por Víctor Bendimez, Business Consulting de Genesys, en el marco del Contact center Day 2013, organizado por e-Contact. Se refiere a la Experiencia Cliente, su importancia, cómo afecta a las empresas, el viaje del cliente y los diferentes puntos de contacto, la evolución de la experiencia cliente, canales de interacción, tendencias, desafíos, consistencia en la conversación,
It is a certified organic product, which can address all the needs of the farmers. The product enables the farmers to get higher yields and better quality at reduced costs. At the same time the natural resources are conserved at all times, thereby bringing in sustainability.
Presentación de las características de las exclusivas Piscinas de Arena® de la empresa Piscinas de Arena S.A. que tiene la patente de la construcción y marcas de Piscinas de Arena® y NaturSand®.
Lorenzo Martínez - Welcome to your secure /home, $user [Rooted CON 2012]RootedCON
El objetivo de la conferencia es exponer cómo se puede llevar a cabo, de forma lo más sencilla y estructurada posible, la coexistencia de diversos elementos cotidianos en las casas actuales, controlados por un único sistema, con la finalidad de mejorar la seguridad del lugar donde más tranquilos deberíamos estar: nuestra propia vivienda. Se explicará cómo diseñar un mecanismo de seguridad física casero basado en:
Mecanismos de monitorización mediante cámaras web genéricas, con técnicas de reconocimiento facial de los habitantes de la casa, así como detección por bluetooth.
Grabación de videos a sospechosos
Interacción con una alarma controlable vía TCPIP
Reconocimiento facial de personas clasificadas como “buscadas por las autoridades”, en modo lista negra, integrado con el aviso teléfonico a la policía mediante una centralita basada en VoIP, indicando la ubicación de qué persona de dicha lista, se encuentra en el domicilio.
Sistema de notificaciones de las alertas a Twitter, correo y mensajería instantánea.
Asimismo, se hablará de automatización de mecanismos de control de aire acondicionado/calefacción, robots dedicados a la limpieza y estaciones meteorológicas, demostrando que cualquier elemento casero con interfaz de red, puede ser un sistema SCADA. Además de implementar un sistema de autenticación biométrica, aprovechando el reconocimiento facial de quien entra en la casa, se podrá disponer de una lista blanca de usuarios, sobre los que poder personalizar un mensaje de bienvenida para cada usuario, pudiendo avisarle de diversos aspectos.
Ciencia y videojuegos (versión Extracción de Información) [UCA 05/2015]Antonio Mora
Charla introductoria a la investigación en videojuegos impartida en la Universidad de Cádiz (mayo 2015).
Incluye aspectos de extracción de información en juegos.
The populace of UK is known to have a fascination for food from their very inception. To cope up with the increasing hungry taste buds, the American restaurants in London have always served their customers with the authentic delicacies. The Bar and Grill, Steak and Italian restaurants offers the native essence of the land with some modern twist. The Cagney’s restaurant in London plates the most scrumptious breakfast and dinner one can ever imagine and its menus portray all its capabilities. The restaurant also serves copious amount of drinks like red, rose and white wines, beers and cold and hot drinks. Some of the famous American cuisines to which you can relinquish yourself includes Cagney’s Nachos, Blonde Crazy, Lady Killer, and Dirty Rat. You can also have Sauvignon Blanc, Prosecco Vino Spumante or just a lemonade to quench your thirst.
Botanical Functions 2015 Summer Menu & Packagesadamellis
Check out Botanical-Functions 2015 Summer Menu & Packages. Botanical is one of Melbourne’s iconic venues, located in the heart of South Yarra opposite the Royal Botanic Gardens and minutes from the CBD. For more info visit :- http://bit.ly/1u8yHG9
The Bridge Hotel and Spa,Wetherby is only privately owned 4 star hotel.Whether you wish to book to pre-Christmas lunch,dance the night away or celebrate a special Christmas family occasion,you can be sure of a warm welcome at The Bridge.
www.thebridgewetherby.co.uk
The Cheesecake Cafe is a full-service, casual restaurant with an eclectic and extensive menu, in-house bakery, bistro and full bar. We are at these locations Edmonton, Calgary & Medicine hat.
Have your friends with Snap Chat envy as you enjoy the Celebrations with this Party Package. Available for lunches and dinners, as a private party or in the XS Restaurant. Arrive to The Stuarts Cocktail and canapés sit down to a delicious traditional 3 course Christmas meal with a glass of house wine, a pint of beer or asoft drink, per person.
Celebrate Christmas & New Year in styleMatt Wallace
It’s coming! The party season is on its way.
Time to plan your outfit, book your perfect venue
and start making mouthwatering menu choices.
Celebrate it all at Thistle hotels with picture
perfect Christmas parties – see in the New Year
in real style.
From signature cocktails to floor filling DJs, comedy nights to party
lights, we’ll add twinkle and shine. We also love festive family dos,
so be our guest and enjoy sumptuous treats and a well-deserved
day off!
Let’s get your perfect party started…
P.S. Look out for our party insider tips!
For more information visit thistle.com/christmas
To book please call 0121 606 4510
Meet Crazyjamjam - A TikTok Sensation | Blog EternalBlog Eternal
Crazyjamjam, the TikTok star everyone's talking about! Uncover her secrets to success, viral trends, and more in this exclusive feature on Blog Eternal.
Source: https://blogeternal.com/celebrity/crazyjamjam-leaks/
In the vast landscape of cinema, stories have been told, retold, and reimagined in countless ways. At the heart of this narrative evolution lies the concept of a "remake". A successful remake allows us to revisit cherished tales through a fresh lens, often reflecting a different era's perspective or harnessing the power of advanced technology. Yet, the question remains, what makes a remake successful? Today, we will delve deeper into this subject, identifying the key ingredients that contribute to the success of a remake.
As a film director, I have always been awestruck by the magic of animation. Animation, a medium once considered solely for the amusement of children, has undergone a significant transformation over the years. Its evolution from a rudimentary form of entertainment to a sophisticated form of storytelling has stirred my creativity and expanded my vision, offering limitless possibilities in the realm of cinematic storytelling.
Tom Selleck Net Worth: A Comprehensive Analysisgreendigital
Over several decades, Tom Selleck, a name synonymous with charisma. From his iconic role as Thomas Magnum in the television series "Magnum, P.I." to his enduring presence in "Blue Bloods," Selleck has captivated audiences with his versatility and charm. As a result, "Tom Selleck net worth" has become a topic of great interest among fans. and financial enthusiasts alike. This article delves deep into Tom Selleck's wealth, exploring his career, assets, endorsements. and business ventures that contribute to his impressive economic standing.
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Early Life and Career Beginnings
The Foundation of Tom Selleck's Wealth
Born on January 29, 1945, in Detroit, Michigan, Tom Selleck grew up in Sherman Oaks, California. His journey towards building a large net worth began with humble origins. , Selleck pursued a business administration degree at the University of Southern California (USC) on a basketball scholarship. But, his interest shifted towards acting. leading him to study at the Hills Playhouse under Milton Katselas.
Minor roles in television and films marked Selleck's early career. He appeared in commercials and took on small parts in T.V. series such as "The Dating Game" and "Lancer." These initial steps, although modest. laid the groundwork for his future success and the growth of Tom Selleck net worth. Breakthrough with "Magnum, P.I."
The Role that Defined Tom Selleck's Career
Tom Selleck's breakthrough came with the role of Thomas Magnum in the CBS television series "Magnum, P.I." (1980-1988). This role made him a household name and boosted his net worth. The series' popularity resulted in Selleck earning large salaries. leading to financial stability and increased recognition in Hollywood.
"Magnum P.I." garnered high ratings and critical acclaim during its run. Selleck's portrayal of the charming and resourceful private investigator resonated with audiences. making him one of the most beloved television actors of the 1980s. The success of "Magnum P.I." played a pivotal role in shaping Tom Selleck net worth, establishing him as a major star.
Film Career and Diversification
Expanding Tom Selleck's Financial Portfolio
While "Magnum, P.I." was a cornerstone of Selleck's career, he did not limit himself to television. He ventured into films, further enhancing Tom Selleck net worth. His filmography includes notable movies such as "Three Men and a Baby" (1987). which became the highest-grossing film of the year, and its sequel, "Three Men and a Little Lady" (1990). These box office successes contributed to his wealth.
Selleck's versatility allowed him to transition between genres. from comedies like "Mr. Baseball" (1992) to westerns such as "Quigley Down Under" (1990). This diversification showcased his acting range. and provided many income streams, reinforcing Tom Selleck net worth.
Television Resurgence with "Blue Bloods"
Sustaining Wealth through Consistent Success
In 2010, Tom Selleck began starring as Frank Reagan i
Meet Dinah Mattingly – Larry Bird’s Partner in Life and Loveget joys
Get an intimate look at Dinah Mattingly’s life alongside NBA icon Larry Bird. From their humble beginnings to their life today, discover the love and partnership that have defined their relationship.
Experience the thrill of Progressive Puzzle Adventures, like Scavenger Hunt Games and Escape Room Activities combined Solve Treasure Hunt Puzzles online.
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Skeem Saam in June 2024 available on ForumIsaac More
Monday, June 3, 2024 - Episode 241: Sergeant Rathebe nabs a top scammer in Turfloop. Meikie is furious at her uncle's reaction to the truth about Ntswaki.
Tuesday, June 4, 2024 - Episode 242: Babeile uncovers the truth behind Rathebe’s latest actions. Leeto's announcement shocks his employees, and Ntswaki’s ordeal haunts her family.
Wednesday, June 5, 2024 - Episode 243: Rathebe blocks Babeile from investigating further. Melita warns Eunice to stay clear of Mr. Kgomo.
Thursday, June 6, 2024 - Episode 244: Tbose surrenders to the police while an intruder meddles in his affairs. Rathebe's secret mission faces a setback.
Friday, June 7, 2024 - Episode 245: Rathebe’s antics reach Kganyago. Tbose dodges a bullet, but a nightmare looms. Mr. Kgomo accuses Melita of witchcraft.
Monday, June 10, 2024 - Episode 246: Ntswaki struggles on her first day back at school. Babeile is stunned by Rathebe’s romance with Bullet Mabuza.
Tuesday, June 11, 2024 - Episode 247: An unexpected turn halts Rathebe’s investigation. The press discovers Mr. Kgomo’s affair with a young employee.
Wednesday, June 12, 2024 - Episode 248: Rathebe chases a criminal, resorting to gunfire. Turf High is rife with tension and transfer threats.
Thursday, June 13, 2024 - Episode 249: Rathebe traps Kganyago. John warns Toby to stop harassing Ntswaki.
Friday, June 14, 2024 - Episode 250: Babeile is cleared to investigate Rathebe. Melita gains Mr. Kgomo’s trust, and Jacobeth devises a financial solution.
Monday, June 17, 2024 - Episode 251: Rathebe feels the pressure as Babeile closes in. Mr. Kgomo and Eunice clash. Jacobeth risks her safety in pursuit of Kganyago.
Tuesday, June 18, 2024 - Episode 252: Bullet Mabuza retaliates against Jacobeth. Pitsi inadvertently reveals his parents’ plans. Nkosi is shocked by Khwezi’s decision on LJ’s future.
Wednesday, June 19, 2024 - Episode 253: Jacobeth is ensnared in deceit. Evelyn is stressed over Toby’s case, and Letetswe reveals shocking academic results.
Thursday, June 20, 2024 - Episode 254: Elizabeth learns Jacobeth is in Mpumalanga. Kganyago's past is exposed, and Lehasa discovers his son is in KZN.
Friday, June 21, 2024 - Episode 255: Elizabeth confirms Jacobeth’s dubious activities in Mpumalanga. Rathebe lies about her relationship with Bullet, and Jacobeth faces theft accusations.
Monday, June 24, 2024 - Episode 256: Rathebe spies on Kganyago. Lehasa plans to retrieve his son from KZN, fearing what awaits.
Tuesday, June 25, 2024 - Episode 257: MaNtuli fears for Kwaito’s safety in Mpumalanga. Mr. Kgomo and Melita reconcile.
Wednesday, June 26, 2024 - Episode 258: Kganyago makes a bold escape. Elizabeth receives a shocking message from Kwaito. Mrs. Khoza defends her husband against scam accusations.
Thursday, June 27, 2024 - Episode 259: Babeile's skillful arrest changes the game. Tbose and Kwaito face a hostage crisis.
Friday, June 28, 2024 - Episode 260: Two women face the reality of being scammed. Turf is rocked by breaking
Maximizing Your Streaming Experience with XCIPTV- Tips for 2024.pdfXtreame HDTV
In today’s digital age, streaming services have become an integral part of our entertainment lives. Among the myriad of options available, XCIPTV stands out as a premier choice for those seeking seamless, high-quality streaming. This comprehensive guide will delve into the features, benefits, and user experience of XCIPTV, illustrating why it is a top contender in the IPTV industry.
From Slave to Scourge: The Existential Choice of Django Unchained. The Philos...Rodney Thomas Jr
#SSAPhilosophy #DjangoUnchained #DjangoFreeman #ExistentialPhilosophy #Freedom #Identity #Justice #Courage #Rebellion #Transformation
Welcome to SSA Philosophy, your ultimate destination for diving deep into the profound philosophies of iconic characters from video games, movies, and TV shows. In this episode, we explore the powerful journey and existential philosophy of Django Freeman from Quentin Tarantino’s masterful film, "Django Unchained," in our video titled, "From Slave to Scourge: The Existential Choice of Django Unchained. The Philosophy of Django Freeman!"
From Slave to Scourge: The Existential Choice of Django Unchained – The Philosophy of Django Freeman!
Join me as we delve into the existential philosophy of Django Freeman, uncovering the profound lessons and timeless wisdom his character offers. Through his story, we find inspiration in the power of choice, the quest for justice, and the courage to defy oppression. Django Freeman’s philosophy is a testament to the human spirit’s unyielding drive for freedom and justice.
Don’t forget to like, comment, and subscribe to SSA Philosophy for more in-depth explorations of the philosophies behind your favorite characters. Hit the notification bell to stay updated on our latest videos. Let’s discover the principles that shape these icons and the profound lessons they offer.
Django Freeman’s story is one of the most compelling narratives of transformation and empowerment in cinema. A former slave turned relentless bounty hunter, Django’s journey is not just a physical liberation but an existential quest for identity, justice, and retribution. This video delves into the core philosophical elements that define Django’s character and the profound choices he makes throughout his journey.
Link to video: https://youtu.be/GszqrXk38qk
Scandal! Teasers June 2024 on etv Forum.co.zaIsaac More
Monday, 3 June 2024
Episode 47
A friend is compelled to expose a manipulative scheme to prevent another from making a grave mistake. In a frantic bid to save Jojo, Phakamile agrees to a meeting that unbeknownst to her, will seal her fate.
Tuesday, 4 June 2024
Episode 48
A mother, with her son's best interests at heart, finds him unready to heed her advice. Motshabi finds herself in an unmanageable situation, sinking fast like in quicksand.
Wednesday, 5 June 2024
Episode 49
A woman fabricates a diabolical lie to cover up an indiscretion. Overwhelmed by guilt, she makes a spontaneous confession that could be devastating to another heart.
Thursday, 6 June 2024
Episode 50
Linda unwittingly discloses damning information. Nhlamulo and Vuvu try to guide their friend towards the right decision.
Friday, 7 June 2024
Episode 51
Jojo's life continues to spiral out of control. Dintle weaves a web of lies to conceal that she is not as successful as everyone believes.
Monday, 10 June 2024
Episode 52
A heated confrontation between lovers leads to a devastating admission of guilt. Dintle's desperation takes a new turn, leaving her with dwindling options.
Tuesday, 11 June 2024
Episode 53
Unable to resort to violence, Taps issues a verbal threat, leaving Mdala unsettled. A sister must explain her life choices to regain her brother's trust.
Wednesday, 12 June 2024
Episode 54
Winnie makes a very troubling discovery. Taps follows through on his threat, leaving a woman reeling. Layla, oblivious to the truth, offers an incentive.
Thursday, 13 June 2024
Episode 55
A nosy relative arrives just in time to thwart a man's fatal decision. Dintle manipulates Khanyi to tug at Mo's heartstrings and get what she wants.
Friday, 14 June 2024
Episode 56
Tlhogi is shocked by Mdala's reaction following the revelation of their indiscretion. Jojo is in disbelief when the punishment for his crime is revealed.
Monday, 17 June 2024
Episode 57
A woman reprimands another to stay in her lane, leading to a damning revelation. A man decides to leave his broken life behind.
Tuesday, 18 June 2024
Episode 58
Nhlamulo learns that due to his actions, his worst fears have come true. Caiphus' extravagant promises to suppliers get him into trouble with Ndu.
Wednesday, 19 June 2024
Episode 59
A woman manages to kill two birds with one stone. Business doom looms over Chillax. A sobering incident makes a woman realize how far she's fallen.
Thursday, 20 June 2024
Episode 60
Taps' offer to help Nhlamulo comes with hidden motives. Caiphus' new ideas for Chillax have MaHilda excited. A blast from the past recognizes Dintle, not for her newfound fame.
Friday, 21 June 2024
Episode 61
Taps is hungry for revenge and finds a rope to hang Mdala with. Chillax's new job opportunity elicits mixed reactions from the public. Roommates' initial meeting starts off on the wrong foot.
Monday, 24 June 2024
Episode 62
Taps seizes new information and recruits someone on the inside. Mary's new job
Panchayat Season 3 - Official Trailer.pdfSuleman Rana
The dearest series "Panchayat" is set to make a victorious return with its third season, and the fervor is discernible. The authority trailer, delivered on May 28, guarantees one more enamoring venture through the country heartland of India.
Jitendra Kumar keeps on sparkling as Abhishek Tripathi, the city-reared engineer who ends up functioning as the secretary of the Panchayat office in the curious town of Phulera. His nuanced depiction of a young fellow exploring the difficulties of country life while endeavoring to adjust to his new environmental factors has earned far and wide recognition.
Neena Gupta and Raghubir Yadav return as Manju Devi and Brij Bhushan Dubey, separately. Their dynamic science and immaculate acting rejuvenate the hardships of town administration. Gupta's depiction of the town Pradhan with an ever-evolving outlook, matched with Yadav's carefully prepared exhibition, adds profundity and credibility to the story.
New Difficulties and Experiences
The trailer indicates new difficulties anticipating the characters, as Abhishek keeps on wrestling with his part in the town and his yearnings for a superior future. The series has reliably offset humor with social editorial, and Season 3 looks ready to dig much more profound into the intricacies of rustic organization and self-awareness.
Watchers can hope to see a greater amount of the enchanting and particular residents who have become fan top picks. Their connections and the one of a kind cut of-life situations give a reviving and interesting portrayal of provincial India, featuring the two its appeal and its difficulties.
A Mix of Humor and Heart
One of the signs of "Panchayat" is its capacity to mix humor with sincere narrating. The trailer features minutes that guarantee to convey giggles, as well as scenes that pull at the heartstrings. This equilibrium has been a critical calculate the show's prosperity, resounding with crowds across different socioeconomics.
Creation Greatness
The creation quality remaining parts first rate, with the beautiful setting of Phulera town filling in as a scenery that upgrades the narrating. The meticulousness in portraying provincial life, joined with sharp composition and solid exhibitions, guarantees that "Panchayat" keeps on hanging out in the packed web series scene.
Expectation and Delivery
As the delivery date draws near, expectation for "Panchayat" Season 3 is at a record-breaking high. The authority trailer has previously created critical buzz, with fans enthusiastically anticipating the continuation of Abhishek Tripathi's excursion and the new undertakings that lie ahead in Phulera.
All in all, the authority trailer for "Panchayat" Season 3 recommends that watchers are in for another drawing in and engaging ride. Yet again with its charming characters, convincing story, and ideal mix of humor and show, the new season is set to enamor crowds. Write in your schedules and prepare to get back to the endearing universe of "Panchayat."
240529_Teleprotection Global Market Report 2024.pdfMadhura TBRC
The teleprotection market size has grown
exponentially in recent years. It will grow from
$21.92 billion in 2023 to $28.11 billion in 2024 at a
compound annual growth rate (CAGR) of 28.2%. The
teleprotection market size is expected to see
exponential growth in the next few years. It will grow
to $70.77 billion in 2028 at a compound annual
growth rate (CAGR) of 26.0%.
From the Editor's Desk: 115th Father's day Celebration - When we see Father's day in Hindu context, Nanda Baba is the most vivid figure which comes to the mind. Nanda Baba who was the foster father of Lord Krishna is known to provide love, care and affection to Lord Krishna and Balarama along with his wife Yashoda; Letter’s to the Editor: Mother's Day - Mother is a precious life for their children. Mother is life breath for her children. Mother's lap is the world happiness whose debt can never be paid.
Young Tom Selleck: A Journey Through His Early Years and Rise to Stardomgreendigital
Introduction
When one thinks of Hollywood legends, Tom Selleck is a name that comes to mind. Known for his charming smile, rugged good looks. and the iconic mustache that has become synonymous with his persona. Tom Selleck has had a prolific career spanning decades. But, the journey of young Tom Selleck, from his early years to becoming a household name. is a story filled with determination, talent, and a touch of luck. This article delves into young Tom Selleck's life, background, early struggles. and pivotal moments that led to his rise in Hollywood.
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Early Life and Background
Family Roots and Childhood
Thomas William Selleck was born in Detroit, Michigan, on January 29, 1945. He was the second of four children in a close-knit family. His father, Robert Dean Selleck, was a real estate investor and executive. while his mother, Martha Selleck, was a homemaker. The Selleck family relocated to Sherman Oaks, California. when Tom was a child, setting the stage for his future in the entertainment industry.
Education and Early Interests
Growing up, young Tom Selleck was an active and athletic child. He attended Grant High School in Van Nuys, California. where he excelled in sports, particularly basketball. His tall and athletic build made him a standout player, and he earned a basketball scholarship to the University of Southern California (U.S.C.). While at U.S.C., Selleck studied business administration. but his interests shifted toward acting.
Discovery of Acting Passion
Tom Selleck's journey into acting was serendipitous. During his time at U.S.C., a drama coach encouraged him to try acting. This nudge led him to join the Hills Playhouse, where he began honing his craft. Transitioning from an aspiring athlete to an actor took time. but young Tom Selleck became drawn to the performance world.
Early Career Struggles
Breaking Into the Industry
The path to stardom was a challenging one for young Tom Selleck. Like many aspiring actors, he faced many rejections and struggled to find steady work. A series of minor roles and guest appearances on television shows marked his early career. In 1965, he debuted on the syndicated show "The Dating Game." which gave him some exposure but did not lead to immediate success.
The Commercial Breakthrough
During the late 1960s and early 1970s, Selleck began appearing in television commercials. His rugged good looks and charismatic presence made him a popular brand choice. He starred in advertisements for Pepsi-Cola, Revlon, and Close-Up toothpaste. These commercials provided financial stability and helped him gain visibility in the industry.
Struggling Actor in Hollywood
Despite his success in commercials. breaking into large acting roles remained a challenge for young Tom Selleck. He auditioned and took on small parts in T.V. shows and movies. Some of his early television appearances included roles in popular series like Lancer, The F.B.I., and Bracken's World. But, it would take a
Create a Seamless Viewing Experience with Your Own Custom OTT Player.pdfGenny Knight
As the popularity of online streaming continues to rise, the significance of providing outstanding viewing experiences cannot be emphasized enough. Tailored OTT players present a robust solution for service providers aiming to enhance their offerings and engage audiences in a competitive market. Through embracing customization, companies can craft immersive, individualized experiences that effectively hold viewers' attention, entertain them, and encourage repeat usage.
Create a Seamless Viewing Experience with Your Own Custom OTT Player.pdf
Restaurant Special Offers
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 be
taken as a recommendation from ourselves. Click on the name to access the relevant
website. All communication should be with the individual restaurants.
For information about other mainly wine & food related events, look at our regularly
updated Events Calendar.
The V&A Waterfront is running a special Master of the Trade Routes promotion until the
end of August. These specials are listed separately after The Vineyard‘s entry. Please
rate the restaurants after your meals to vote for the Master of the Trade Route
96 WINERY ROAD RESTAURANT. Zandberg Farm, Winery Road, Stellenbosch (off the R44
between 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, Real
wonderful food, WINTER SPECIALS: May 2012: Sweet 16th Birthday, all May Babies
celebrate with us and get your MAIN COURSE FREE, with any order of a starter or
dessert. 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 HALF
PRICE. All winter from May to August, Enjoy Perfect Comfort Food -Lunch, indulge in a
tasty 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‘t
run 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 offers
a 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 ‗Sunday
roast‘ served buffet style from 12h00 to 15h00. Many of the ingredients used by Allée
Bleue‘s Executive Chef Glen Ferus are produced on the estate, including a full range of
fresh herbs, mission olives and extra-virgin olive oil. Order Allée Bleue‘s wines with
lunch, ranging from easy drinking reds and whites to a MCC bubbly, the flagship Isabeau
white blend and L'Amour Toujours red blend. Allée Bleue Bistro has a winter ‗plat du
jour‘ menu, featuring Braised Oxtail with Potato Mash and Vegetables, Prawn Curry with
Rice and Vegetables, Springbok Shanks with Celery Puree and Pumpkin, and Lentil Stew
with Frankfurters at R75 a plate. Complementing the daily specials will be Chef Ferus‘s
full winter menu of starters, light meals, mains and desserts. Franschhoek-focused wine
listwith Allée Bleue wines, all available by the glass at cellar-door prices. Service in the
chic blue and white bistro is warm and inviting, and the atmosphere is relaxed. Children
are welcomed too with an outdoor play area and a kid-friendly menu. The Bistro
recently joined Street Smart, a fundraising initiative that supports the rehabilitation of
street children. Restaurant patrons are invited to add a minimum of R5 to their bill, with
all funds raised in this way by member restaurants directly benefiting two Franschhoek
community projects, namely Kusasa Project and Youth Empowerment Action (YEA). In
addition, Street Smart has launched Soup Season at member restaurants during the chilly
winter months. For each bowl of soup that is ordered – at the Bistro, expect the likes of
butternut and orange, pea and mint, or potato and leek soup – Allée Bleue will donate
an additional R5 per bowl to Street Smart. The Bistro is open Wednesdays to Sundays
from 08h00 to 17h00, while the wine tasting and courtyard (with a menu of cheese
platters and light meals) is open daily from 10h00 to 17h00. For reservations call 021
874 1021 or email info@alleebleue.com. For further information on Allée Bleue visit
www.alleebleue.com
Barristers, Main St & Kildare Rd, Newlands. 021 671 7907.
http://www.barristersgrill.co.za. Welcome Winter with a Rosemary Fillet ...and so the
rains 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 freezing
cold!)...rugby at Newlands and great hearty Barristers food...and suddenly all is well in
Newlands again... To welcome winter we‘ve decided to give our regulars a very special
2. treat and so for May we will be offering you a Monday Special of two Rosemary Fillets
for the price of one! The deal is simple – on Mondays, choose from a 200g fillet at R140
or the 300 g at R160 and you will receive a FREE 200g Rosemary Fillet. This comes with
a choice of chips, baked potato or a side salad; veggies are an optional extra and to
avoid us going bankrupt, sadly, we cannot allow any byo wines. Booking is advised, as
our tables for two are limited. For craft beer lovers, some more good news! We have
added three new beers to our craft beer offering – Jack Black Pale Ale, Jack Black
Pilsner and Devils Peak (not sure which one as it‘s still too early to taste today, but their
Kings Block house looks interesting). With so much lager around, we thought the Pale Ale
would be interesting - certainly it seems to be popular as we've just finished our first
keg! 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°57'36.04"S;
27°32'50.68"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.za
Buitenverwachting Restaurant. Buitenverwachting, Klein Constantia Rd, Constantia.
+27 21 794 3522. restaurant@buitenverwachting.com This is a sample Menu, Dishes to
change 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, Coffee
Foam. 2-course Menu R175, 3-course Menu R225. OPENING HOURS: From Easter until
October: 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. The
Courtyard: Lunch: 12h00-15h00, Tapas: 12h00-17h00. Corkage is R 25.00 per bottle in
the restaurant.
CAFÉ MANHATTAN – 74 Waterkant Street, Green Point. Tel. 021 421 6666
www.manhattan.co.za 1.BURGER SPECIAL: 2 of our famous Cafe M Beef Burgers, 2
Chicken Burgers, 2 portions of chips, 2 cokes and 2 draft beers OR 2 glasses of house
wine – R200 … purchase this special during the months of May and June at Café
Manhattan and you stand a chance of winning 4 tickets to the Vodacom Funny Festival.
2.PASTA PONANZA: *Pasta Subway – tender deboned chicken with mushrooms, cheddar
cheese and a dash of chilli in a creamy sauce; *Pasta Bolognaise – mince, herbs, fried
onions, mushrooms, tomato and pepperoni; *Smoked Salmon Pasta – slivers of smoked
salmon, 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 a
creamy napoletana sauce; *Seafood pasta – calamari, linefish, mussels and shrimps
sautéed with lemon, garlic, soya, coriander and cream; All pastas are R69 per pasta and
are 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 most
reasonable, most delicious burger in Cape Town … CAFÉ M BURGER - 220g pure beef
burger, basted and grilled to perfection for R49 … Add-ons – chips R15, burger sauce
R19, onion rings R15 or vegetables R15. Café Manhattan is open from 10h00 daily serving
breakfast (all day long), lunch and dinner until late. To view our menu, please visit
www.manhattan.co.za. For reservations please call 021 421 6666 and for group bookings
or corporate entertaining/parties please contact Glenda Eberlein on
info@manhattan.co.za. CORPORATE ENTERTAINING: Please don‘t forget that we
manage, amongst others, 3 TONS OF FUN, The Black Ties, Chad Saaiman, Lloyd Jansen,
3. Keeno Lee, Satisfaction, the drag duo Mince and Saxy Sthe and the Untouchables. We
also have access to many comedians, musicians, MC‘s etc – so if you are planning an
office function, a birthday party, a wedding or any special occasion please contact
Glenda Eberlein on glenda@onbroadway.co.za for quotations, availability and further
information.
Cuvée at Simonsig, Kromme Rhee Rd, between R304 & R44, Stellenbosch. 021 888
4932, email cuvee@simonsig.co.za. Join Simonsig‘s signature restaurant, Cuvée, on a
culinary journey around the world with their Saturday winter food and music evenings
inspired by the diverse cultures of different countries and paired with statuesque, full-
bodied Simonsig red wines. Think hearty tagines and aromatic couscous with lamb when
Cuvée travels to Morocco or lean against the Eiffel Tower and enjoy food as pretty as a
picture. Also on the travel itinerary, are the vibrant aromas of Italy from rich pastas to
succulent osso buco or sip elegant red wine in honour of Asia‘s spicy, fragrant flavours of
the orient; all to the authentic rhythms originating from these countries. The Cuvée
Round the World food and music evenings kick off with the delicious tastes of France on
Saturday, 26th May. The French Embassy Trio comprising three members of the popular
Stellenbosch jazz ensemble, Manouche, will take you to the streets of Paris with their
rendition of traditional French music. The Round the World food and music evenings cost
R350 per person and include a glass of Simonsig‘s red wine per course. The evenings
commences at 19h00 on the following dates: Saturday, 26th May – France, Saturday,
30th June – Morocco, Saturday, 14th July – Italy, Saturday, 25th August – Asia. Bookings
are essential. Cuvée is open from Tuesday to Thursday, 12h00 - 15h00, Friday to
Saturday, 12h00 - 15h00 and 19h00 - 22h00 and Sundays for lunch. Private evening
functions and parties can also be reserved in Simonsig‘s Van Niekerk Room.
Dornier Bodega Restaurant, Blaauwklippen Road, PO Box 7518 Stellenbosch. +27 21
880 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 of
warm comfort food, with dishes specifically designed to beat the cold chills. Two
courses from R150 per person or R175 for three courses (surcharges apply on certain
items). For starters, choose from crispy ―Flammekuchen‖, a thin based pizza, creamy
Goat‘s Cheese Kataffi, melt-in-your-mouth Lemon & Lime Squid, or Pork Belly with
Sweet Potato Dauphinoise. Main courses include Free-range Ribeye beef with Anchovy
Butter, tasty Smoked Aubergine and Butternut Ravioli or a juicy Lamb Burger with
Rosemary Pomme Frites. Desserts include Chocolate Tart with Cherry Ice cream or
steaming Malva Pudding with a Citrus Cream. Dornier Bodega also hosts functions, large
and small, such as Family Birthday, Anniversary Celebration or business lunch. Dornier
Wines are also available to taste at the table; pair them with your favorite dish. Visit
the website to see the menus www.dornier.co.za/restaurant/menus. To make a
reservation, 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 Business
Hours: Restaurant: Weekdays 12H00-16H00 | Weekends 12H00-16H00 | Closed on
Tuesdays. Wine Tasting & Sales: Daily 11H00-16H00. Find menus here.
Fork, 84 Long St, Cape Town. 021 424 6334 Lunch special - Five piece tapas taster
plate between 12 and 5. Includes a beer, glass of wine or soft drink, and a coffee for
only R60. We are running a special on Tuesdays between 5 and 7, called for obvious
reasons Tapas Tuesday: At R100 per person we are offering one piece of each of the
following: TAPAS TUESDAY (17.00-19.00): Cured ham and onion croquettes with Dijon
mayonnaise - Deep fried goats cheese with sundried tomato biscuits and port onion
marmalade - Roasted butternut with hummus and pine nuts - Puff pastry parcel with
sautéed mushrooms and parmesan - Seared tuna on tatsoi salad with Asian sundried
tomato dressing and guacamole - Moroccan Meatball - Pan seared ostrich fillet served
with a sweet and sour chutney and rosemary honey dressing - Beef fillet on crouton and
mushrooms with crisp onion ring and red wine sauce - Flourless chocolate cake. R100
per person. tapas@fork-restaurants.co.za www.fork-restaurants.co.za
4. Harveys at the Winchester Mansions, Beach Road, Sea Point. Winter Menu: Star Anise
Marinated Salmon, Pancetta wrapped Beef Fillet and Taste of Africa dessert or choose
from the many other delicious starters, mains and dessert. This is what Elle Magazine
has to say about the new menu. To see the complete menu click here. Winter Soup
Season Specials. In addition to the normal contributions, Winchester Mansions will be
donating a further R5 for every delicious soup sold. To see the Soup Season Specials click
here. For reservations or more information, call 021 434 2351 or email
banqueting@winchester.co.za
Haute Cabrière, Franschhoek. +27 21 876 3688 or email restaurant@cabriere.co.za.
Pierre Jourdan Breakfast, Saturday mornings, from 09h30. R150 a person, including a
cellar tour and Pierre Jourdan Cap Classique served individually for each table with
platters of home-made mini croissants, mini custard Danishes, mini bran muffins and rye
bread; 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 on
request. Arrangements can be made to arrive by helicopter or be chauffeur-driven there
and back in vintage cars. Booking is essential. Terrace menu: oysters, cheese or duck
liver parfait plates, with home baked ciabatta and a selection of tapas. Available only on
the terrace (weather dependant) and served from 3pm – 7pm on Fridays and Saturdays,
and weekdays (excluding Mondays) and Sundays until 5pm. Table d’Haute menu: for
lunch 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 sourced
ingredients and designed to suit the weather. Pinot Noir Tasting Menu: Haute Cabrière
Unwooded Pinot Noir 2011 with curried prawn consommé, pickled calamari, salted
salmon and coconut cream. Pierre Jourdan Belle Rose MCC (100% Pinot) with steamed
mussels in a Belle Rose and harissa cream. Haute Cabrière Pinot Noir 2008 with Pinot
Noir bacon and pea risotto with mascarpone mousse. Main course: garlic crusted lamb
loin, olive pomme puree, aubergine caviar, roasted cherry tomatoes and caramelised
lime jus with a glass of Haute Cabrière Pinot Noir 1998. To finish, Pierre Jourdan Ratafia
paired with a trio of Valrhona chocolate desserts. The Pinot Noir menu will be served on
Fridays and Saturdays for dinner, and lunch on Saturdays and Sundays for R495 a person
including the wine. During autumn and winter (May – August), Haute Cabrière Restaurant
is open for lunch Tuesdays to Sundays, and dinner on Fridays and Saturdays. During
spring and summer (September – April) lunch is served Tuesdays to Sundays and dinner
Tuesdays to Saturdays.
La Mouette Restaurant, 78 Regent Rd, Sea Point. 021 433 0856. Annual 'Special'
Tasting Menu from Thursday 29th March, with 6 courses for R165. The menu will change
monthly as it did last year. There is also a full à la carte menu. We look forward to
seeing you there! You can also book online directly through the website under
'Reservations'. Message on Facebook : La Mouette Restaurant. Follow on Twitter :
@teamlamouette or book online via www.lamouette.co.za
One&Only Cape Town Dock Rd, V&A Waterfront. Advance booking is requested. email
to restaurant.reservations@oneandonlycapetown.com or call +27 21 431 4511. What
could be more delicious, more desirable and more indulgent than an afternoon
dedicated to dipping a range of edible treats into a pot of melted Lindt chocolate? This
winter, the five-star resort in the V&A Waterfront welcomes back their winter star to
the Afternoon Tea offering in the Vista Bar and Lounge. The fondue includes a selection
of 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 and
glacé fruits, nuts, fragrant finger biscuits and just-baked sticks of shortbread, the
selection of dippable delights will certainly provide sweet entertainment and a welcome
respite 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 at
R145.00 per person.
5. Reuben’s One&Only Cape Town Dock Rd, V&A Waterfront. To reserve the Reuben‘s
Tasting Table at Reuben‘s One&Only Cape Town, call +27 21 431 4511 or mail to
restaurant.reservations@oneandonlycapetown.com. The newly launched Reuben‘s
Tasting Table promises to add even more star appeal to the distinctive dining offerings
at 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 Luvo
Ntezo have developed an inspired epicurean offering with a distinctive South African
flavour. Up to 12 guests can be seated at this intimate table on the mezzanine level
above the restaurant. A Tasting Menu full of seasonal, delights prepared by Jason and his
team will be placed on the ‗Lazy Susan‘ rotating centre console and guests will be
encouraged to share the food ‗family style‘ while comparing their opinions of the
specially selected wines from the 5000-bottle strong wine cellar. The Tasting Menu
(R275 per person) includes Peppadews, the spicy tomato-pepper hybrid developed in the
northern reaches of the country that feature in a starter dish (stuffed Peppadews with
Goats Cheese, Pine nuts, Tomato Confit and Olive Crumbs) to Reuben‘s famous Chilli
Salted Squid served with mint, basil and sprout salad and a chilli, caramel and lime
dressing, followed by main course choices such as cinnamon-laced Lamb Meatballs and
Bobotie, both of which reflect the Cape Malay roots of South African cuisine. Each dish
on the menu has a story and a local relevance, and is served with a signature Reuben‘s
twist. 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 be
enjoyed daily in Reuben‘s restaurant (for 2 – 12 persons). With prior arrangement, this
menu can be enjoyed by groups up to 100. Reuben‘s Tasting Table can also be reserved
for bespoke food and wine pairing lunches or dinners. Priced at R595 per person, each
course is served with a wine that partners the ingredients and cuisine style. A sommelier
guides guests through the tasting and comparison process. For the cheese lover, a
cheese and wine tasting featuring a variety of the finest South African cheeses and five
local 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 created
the NEW Societi Bistro Autumn menu with fresh seasonal produce at the heart and soul
of 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 quantities
selection are listed on blackboards and the Artisanal Menu. Corkage is R30.00 per
bottle. Pricing is for a 125ml glass or 750ml bottle of wine, and 450ml Carafe. Opening
Times: Lunch & Dinner: Mondays to Saturdays 12h00 – 23h00. The Snug: Mondays to
Saturdays 12h00 – 00h00.
Societi Brasserie. Shop 1, Forest Glade House, Tokai Road, Constantia. Reservations are
essential 021 712 1363. Tammy Botbyl and Peter Weetman, in conjunction with their
partner at Jonkershuis, Groot Constantia, Chris Coetzee, have teamed up to open Societi
Brasserie on the border of Tokai and Constantia (Map). View the Societi Brasserie
Menu. Opening Times: Breakfast, Lunch & Dinner: Mondays to Saturdays 09:00 – 22:00.
SOFIA'S@MORGENSTER. Morgenster Estate, Vergelegen Avenue (off Lourensford Rd),
Somerset West. 021 847 1993. www.morgenster.co.za
www.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 serve
breakfast from just after 09h00 till 11h30. In June: The 4th of June till end September
sees the start of the winter operating hours. Evening of 1st: 4 Course soup evening with
homemade bread and dessert. Evening of 8th, 15th & 22nd: Hands On Evenings (Min 8
people and maximum 10 people). Evening of 29th: 3 Course Curry evening with
condiments, 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 details
in our monthly email). June: The 4th of June till end September sees the start of the
6. winter operating hours. Evening of 1st: 4 Course soup evening with homemade bread and
dessert. Evening of 8th, 15th & 22nd: Hands On Evenings (Min 8 people and maximum 10
people). Evening of 29th: 3 Course Curry evening with condiments, 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 details in our monthly email).
Suggested Menu options: 2 Courses: R135, with wine R205 - 3 Courses: R195, with wine
R305 - 4 Course: R290, with wine R415 - 5 Course: R320, with wine R495 - 8 Course:
R490, with wine R745
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. Our
now famous Winter Special starts at the beginning of May … Wednesday the 2nd, to be
precise. Our first wine farm this year is Steenberg and for two months, we will feature
the 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 is
available for both lunch and dinner Monday to Saturday. 50% off a la carte menu for
lunch (Monday to Friday).
Terroir, Kleine Zalze estate, off R44 between Somerset West & Stellenbosch. 021 880
8167 or email restaurant@kleinezalze.co.za. Michael Broughton‘s Winter Special menu
featuring seared salmon on Puy lentils with Thai green curry flavours and bacon foam or
tempura-style caramel and ginger calamari with yuzu mayo, spicy tomato jam and fresh
pea shoots. The mains, include a classic beef fillet with all the trimmings, desserts such
as baked banana savarin with white chocolate ice cream, cherry coulis and pistachio are
suitably decadent without being too sweet. Offered from Monday to Saturday at lunch
and dinner, the Winter Special is available from now until the end of September. The
Winter Special includes a choice of three starters, three mains, two desserts and a
cheese board, with dishes changing according to seasonal availability of ingredients.
Unlike the rising price of petrol, the price of the menu will delight anyone who
appreciates quality and value for money. Two courses cost only R175, three courses
R198. Both deals include a complimentary glass of award-winning Kleine Zalze wine to
set the mood. The Winter Special may be ordered by tables of eight or less guests, and is
available 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 BUNNY
CHOW & BUBBLY AT THE OYSTER BOX. Executive Chef of The Oyster Box, Kevin Joseph
is cooking up a storm this Autumn, with two exciting foodie items ‗on the menu‘. The
casual 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, the
decadent special features the famous Durban ‗bunny‘ a la difference and a bottle of
Moet & Chandon Champagne. Starting on 20 April, Kevin Joseph will be running a
monthly ‘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 dinner
that you have prepared. All refreshments consumed during the evening, are for the
individual‘s own account. Some of the areas to be covered during the hands-on, culinary
series are: the Secrets of Traditional Indian Cooking; The Art of Social Cooking; Cooking
with Poultry; Simply Decadent Desserts and Cooking The Ultimate Roast. Classes start at
18:30 for 19:00. For more information about any of the Oyster Box restaurants or to
book a place on the ‗Cooking With Kevin‘ cooking course, call 031 514 5000 or e-mail
reservations@oysterbox.co.za.
The Restaurant @ Clos Malverne now also tantalises the twilight zone. Family-run
estate 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 outside
Stellenbosch, is a stylish extension of the Pritchard family‘s hospitality which now also
welcomes private, tailor-made functions in the evenings. Open daily for lunch, except
7. on Mondays, this great value for money Winelands restaurant can now accommodate
exclusive parties, weddings and corporate soirées of up to 120 guests, day or night. A
minimum of 40 guests is required to secure this popular culinary hotspot for a special
function. The family-run Clos Malverne Estate also allows one to mind your ‗own
business‘ in style with a private, fully equipped ‗Meeting Room‘ that can seat up to 20
people. Now one can swap the boardroom for a team-breakaway in the Stellenbosch
Winelands where Clos Malverne takes care of business and treat clients and office
cronies with taste. Half and full day corporate packages are available and each includes
a hearty food and wine experience. ―Whether you want to host a cosy birthday soirée
with deluxe canapés, impress the Boss, celebrate your graduation with friends or realise
your fairy tale wedding…we have all the right ingredients to make your special
celebration with family and friends or business acquaintances a memorable one. This
includes the perfect Winelands setting with awe-inspiring views from our wraparound
balcony blended with quality wines; sumptuous cuisine with an earthy sophistication;
and a homely ambience,‖ shares Executive Chef Nadia Louw Smith. Flanked by vineyards
and stylish yet without any airs, The Restaurant @ Clos Malverne has developed a loyal
following since 2009 for its generous wine and food pairing experiences and more
recently its authentic ice cream and wine tastings. The restaurant also features an
inviting wine lounge, the perfect spot to unwind with a bottle of Clos Malverne‘s flagship
Cape Blends or classic whites. ―Our staff takes great pride in giving each guest a sense
of ownership and genuine Cape hospitality,‖ adds Nadia. For more information or to
book the restaurant or private boardroom contact Clos Malverne Estate at +27 21 865
2022 or visit www.closmalverne.co.za.
The Roundhouse Restaurant. 1 The Roundhouse Road, The Glen, Camps Bay. 021 438
4347. info@theroundhouserestaurant.com. The Roundhouse Winter Special, a 4-
course menu for R295 (with wine pairing R535), which includes delicious new dishes
such as the Spier Pasture-Reared Chicken and a selection of three South African cheeses
and preserves. Canapés. First Course: White Bean Velouté with Sourdough, Confit Duck
and Caramelised Pear, Slow-Cooked Beef Tongue with Smoked Parsnip Purée and Whole-
Grain Mustard. Second Course: Buchu & Butter-Roasted Purple & White Carrots with
Young 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: Goat's Butter-
Roasted Parsnip with Juniper Purée, Hazelnut Milk & Cider-Fermented Apple, Spier
Pasture-Reared Chicken with Pine Ring and Black Garlic Purée, Jerusalem Artichokes &
Dill. Pre-Dessert. Fourth Course: Raspberry Soufflé with Pistachio Ice-Cream, Dark
Chocolate Mousse with Praline Foam, Coffee-Poached Pears, Espresso Jelly, Coffee
Meringues & 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 a
reservation. email reservations directly by clicking here. (Please request the winter
special when making your reservation). Winter lunch, 3 courses for R220, every
Wednesday through to Sunday. To make a reservation, call 021 438 4347. We look
forward to giving you a warm welcome!
The Vineyard Hotel and Spa Colinton Rd, Newlands. 021 657 4500. e-mail
eat@vineyard.co.za. www.vineyard.co.za follow on Twitter @Vineyard_Hotel. The
arrival of the colder months is heralded with a sensational series of themed menus at its
in-house restaurant, The Square. Matt Deitchman, Food and Beverage Manager of the
Vineyard Hotel & Spa, has built on the success of previous years to create an alluring mix
of 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 and
incorporated 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, offering
more variety to our regular diners.‖ The Tastes of 2012 menu kicked off in April with the
Wine Partners‘ Favourites. Deitchman explains: ―To celebrate the launch of our 2012
8. wine pairing events calendar, we asked our five wine partners – Waterford, Meerlust,
Simonsig, Warwick and Klein Constantia – to give us their favourite dishes. Christopher
Law, our newly recruited and experienced Sous Chef who has spent the past two years at
the esteemed Delaire Graff Restaurant, then selected one dish from each farm, which
was paired with a specific wine from that estate. During the month of May, we‘ll
welcome 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-cooked
pork belly.‖ This year is both the Queen‘s Diamond Jubilee as well as the 2012 London
Olympic Games. ―We‘re celebrating these two momentous occasions in June with a
traditional ‗Rule Britannia‘ menu. In July, we‘re showcasing Classic French dishes to
coincide 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 team
have come up with a novel way of testing the skills of the trainee chefs. ―We are going
to task our trainees with developing their own culinary treats, and our senior chefs will
then 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 about
our guests. They will be invited to submit their favourite dishes, and our chefs will
select the best of these to go onto the menu for the September gourmet dinners. Guests
who submit dishes that are chosen by our chefs will also win a prize.‖ The recipes for
each of the themed menus will be posted to the Vineyard website and Facebook page to
give guests a chance to try to create the dishes at home. ―We also encourage guests to
send us their feedback and pictures of the final result, which we‘ll post to our online
platforms,‖ explains Deitchman. ―It‘s no secret that winter months are slow months in
the hospitality industry. As such, many restaurants offer ‗winter warmer‘ specials, and
do so with great success. But it‘s necessary to be a step ahead of the competition, so
we‘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 the
end of August
BALDUCCIS, V&A Waterfront. BUTTER CHICKEN PIZZA R69 Handcrafted wood -fired
pizza made from scratch, topped with fresh chicken prepared in a traditional Indian way
with tomato and cashew nuts in a light cream sauce(This is a spicy traditional curry
sauce). This dish contains nuts. (Also available on gluten free bases). Served with
cucumber raita and complimented by a glass of Balduccis House Sauvignon Blanc or
House Red wine. Fusion of Italian and Indian.
CITY GRILL STEAKHOUSE V&A Waterfront. Winter 2012 Promotion. Main Course
Tender, delicately flavoured grilled fillet of beef served on toasted French baguette and
topped with a mushroom, garlic, red v.qne, cognac and cream sauce. Served with
French fries OR Lamb loin chops, grilled on open flames and served with a Dijon mustard
pomes puree and a mint and mascarpone pesto OR Chicken breast marinated in toasted
sesame and ginger, grilled on open flames and
basted with a sweet and sour plum sauce. Served with steamed pea pods and rice
noodles. (Fusion dish). Dessert: American baked cheese cake topped with blue berries
OR A traditional home-made brandy pudding baked with dates and nuts, topped with
warm vanilla custard. Price: R120 per person (excl Service Charge -10%) Valid
01/06/2012-31/08/2012 Fusion : South African / Asian
9. DASH RESTAURANT, QUEEN VIC HOTEL, V&A Waterfront. The menus were designed
around using the freshest best quality local ingredients. The genre at Dash is a
combination of English, French and South African influences. It is elegant yet
understated with certain South African elements on the dishes that brings the marriage
together. Master of the trade routes. Starter: Courgette veloute with English smoked
cheddar and crisp potato - R52. Main course: Pan seared magret duck breast on a spiced
Elgin pear puree with sage and quinoa - R98. Dessert: Green pear crumble with
cinnamon infused Belgian white chocolate parfait, coffee and
hazelnut ice cream - R60
DEN ANKER, V&A Waterfront. Seared Canadian Scallop on a White Asparagus Risotto
with a lightly curried Beurre Blanc Pear poached with Cinnamon and All Spice with a
Cherry Beer Sabayon Served with a glass of Jordan Sauvignon Blanc / Chardonnay R120
FUSION : We are using typical French/Belgian style dishes with some uniquely Belgian
ingredients and then using the theme of spices ( curry in the main course ) and spices in
the dessert.
GREEK FISHERMAN, V&A Waterfront. Main Course: Grilled Norwegian salmon basted
with extra virgin Greek olive oil, served with a sliced courgette fritter and topped with a
creamy dill sauce Served with savoury rice OR Headless prawns in a mild curry sauce on
a bed of savoury rice. Served with homemade peach and apricot chutney and sliced
banana OR Fillet of beef kebabs grilled and basted with a blend of ginger, garlic, honey
and light soy sauce. Served with rice noodles. (Fusion dish) Dessert: Golden puffs of
home-made Greek donuts skewered and sprinkled with sugar. honey and cinnamon.
Served with ouzo soaked strawberries OR Baked double thick vanilla custard with a
caramel ised sugar topping Price: R120 per person (excl Service Charge -10%) Valid
01/06/2012-31/08/2012 Fusion : Greek / Asian
HILDEBRAND RISTORANTE, V&A Waterfront. Signature Dish - R90 | Two courses -
R120 | Three courses - R150. The signature dish ―Chocolate & Ginger Venison‖ is a
fusion of Italian flavours & African flair. Starters: Soup of the Day
Ask your waiter about today‘s soup selection or Calamari Fritti Tender calamari
rings, lightly fried and served with our homemade tartar sauce or The Hildebrand
Caprese A light refreshing salad of layered tomato bocconcini and fresh basil. Mains:
Ossobuco Milanese with herb infused mashed potato and seasonal vegetables or
Spinach and Ricotta Ravioli Specialty ravioli, served with a choice of rich Napolitana
sauce or with a fresh cream and dill sauce or Springbok Shank Slowly roasted
Springbok Shank in red wine, fresh herbs and garlic, served with mashed potato and
seasonal vegetables or Tuna Steak Pan seared and dressed with a sweet balsamic
reduction, fresh rocket and pesto infused mashed potato or Chocolate & Ginger
Venison [Signature Dish] Char-grilled fillet of ostrich with potato fondant, wilted
spinach and chocolate ravioli, finished with a chilli and ginger jus. Desserts: Hot
Malva Pudding Smothered with crème anglaise or a sweet butterscotch sauce or
Crème Brûlée Baked vanilla custard with a caramelized sugar crust.
JEWEL OF INDIA, V&A Waterfront. Starter: Paneer Tikki. Main Course: Chicken
Dahiwala, Peas & Potato. Dry Rajma Masala. Butter Naan/Roti. Lemon Rice. Dessert: Ras
Malai. Signature Dish - Chilli Chicken with Veg Hakka Noodles R95. Fusion : Indo Chinese
Karibu, 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, Chicken
Samoosa and a Fish Frikadelle accompanied by traditional sambals. MAIN: BOBOTIE
LASAGNE. Traditional bobotie mince in layers of lasagna, topped with mozzarella cheese
and baked to perfection. Served with a rocket, parmesan and piquant pepper salad.
DESSERT: DEEP FRIED MILK TART. Traditional Milk Tart crumbed and deep tried. Served
10. with a MaruIa Jam reduction and Vanilla ice cream. So with a unique culture and
ambience you can truly say, lived my part in Africa and felt the warmth of Karibu” - a
welcome experience that will live with me for a long time to come. Fusion : With the
main meal , we have taken one of the most traditional South African dishes namely
Bobotie and combined it with one of the most traditional Italian dishes namely Lasagne
and come up with a unique combination of two extraordinary dishes.
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 stop
over for Europeans trading with the Spice Islands, as they were known. These days
better known as India and the surrounds. Our establishment is based in the same
location where those traders would have docked their vessels to stopover for fresh water
and food and exchange goods for clothes, food and other valuables. We see the offer as
a 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 get
your appetite spiced-up. R35.00. Main Course: FUSHION OXTAIL (Signature fusion dish)
Hearty, rich and flavoursome Rogan Josh oxtail served with aromatic Pilau rice and
traditional Naan bread. R110.00 Add-Ons: BUTTERNUT & SPINACH SAAG R15.00
TOMATO & ONION SALAD R19.00 Dessert Drink: PINEAPPLE LASSI A frothy South Indian
yogurt-based drink with pineapple and spices R14.00
LA PLAYA, V&A Waterfront. An option of two starters and two mains – they will choose
one of each - the price will be R 120 per person. Starter: (choose one) Cape Malay
Spiced Butternut Soup, a sprinkling of Greek Feta, served with toasted Greek Pita Or
Cape-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 Greek
Lemon Potatoes, Yellow Rice and Sambals Or Lamb Curry Souvlaki with Greek Lemon
Potatoes, Yellow Rice and Sambals (SIGNATURE DISH) (traditional Malay Curry wrapped
in 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 pomodori
secchi e basilico Oven-cooked linefish wrapped in Parma ham, served with an Italian
sundried tomato and basil sauce on a bed of pommes puree OR Bistecca di manzo con
salsa di fichi e senape Tender oven cooked sirloin, served with a delicate fig and Dijon
mustard sauce on a bed of Italian oven-roasted potatoes OR Pollo marinato in salsa di
peperoncino 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 and
coconut risotto accompanied with Parmesan infused pea puree and crisp pancetta.
DOLCE (Dessert): Torta di limone con crema di Chantilly A shortbread lemon and
custard tart with a caramel glaze, served with vanilla infused Chantilly cream OR Torta
di cioccolato e frutto della passione Home-made rich dark chocolate gateau cake
infused with fresh passion fruit. Price: R120.00 per person (excl Service Charge -10%)
Fusion : Italian / Asian
NOBU, The One&Only, Dock Rd, V&A Waterfront. Tuna Miso Tacos. Seared Tuna in a
den Miso marinade, spring onion & coriander served taco style – R79.00
OYO (VICTORIA & ALFRED HOTEL), V&A Waterfront. The menu at OYO has taken into
account the history of the spice route where various flavours and cooking came from all
the 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 Or
Fynbos honey roasted butternut, feta and sage vol au vent with sage cream and toasted
pine nuts – R48. Main Course: ―Taste of the Cape‖ Thai chicken curry, bobotie and
grilled fish of the day – R110 Or The chef‘s pasta of the day – R85. Desserts: Belgian
11. choc nut sundae with Hillcrest berry compote – R52 Or Cape cheeses with mosbolletjies
and preserves – R58
PRIMMI WHARF, Victoria Wharf, V&A Waterfront. MENU: Seared Yellowfin Tuna basted
with a soy, ginger and citrus reduction. Served on wasabi, mash and steamed baby
spinach. 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. Mutton
Curry Ravioli: Pasta pockets filled with curry infused mutton and ricotta served in a
spicy cream tomato sauce. Topped with minted yoghurt and tomato and coriander
salsa. A fusion of Indian & Italian R 80. Portuguese 3-bean and Sausage stew. Served on
grilled polenta. A fusion of Portuguese & Italian R75. Primi Nachos – Sourdough Pizza
topped with white cheddar, ground beef and jalapenos. Served with guacamole, fresh
tomato salsa and sour cream. A fusion of Mexican & Italian R75
QUAY 4 (UPSTAIRS), V&A Waterfront. The signature dish ―Malay Kreef Curry‖ is a
fusion of Cape Malay and South African seafood. R90 Signature Dish | R120 two course
| R150 three course. STARTERS: Steamed Mussel Pot . Fresh from the Cape West
Coast, steamed & served with a white wine, garlic & dill cream sauce or Baby Calamari
Tubes in Chilli-Orange Butter. A touch of chilli & a touch of sweetness with a lingering
taste of orange or Mussel & Clam Chowder. A rich & creamy seafood soup made with the
finest mussels & clams. MAINS: Malay Kreef Curry [SIGNATURE DISH] Cape Malay Curry
with crayfish tail, prawns & mussels accompanied by homemade peach blatjang,
coconut, rotis and jasmin rice served in a black cast iron pot or Venison Potjie, Quay
Four‘s rendition of the traditional South African stew. Made with prime Venison, served
with a choice of mashed potato or rice or Sushi Platter, a selection of delectable sushi
pieces or Vegetarian Linguine tossed with olive oil, garlic, olives & roasted vegetables.
DESSERTS: Trio of Dessert, A sweet selection from our mini dessert menu, please ask
your 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 Pie
Braised beef & ale goulash, buttery mash potato & garden peas – R99.00
SEVRUGA, V&A Waterfront. SIGNATURE DISH: MISO-MARINATED KINGKLIP Garlic and
ginger 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 01
June till 31st August 2012. R195 for the three course set menu. R95 for main course
only. Starter Aromatic coconut and ginger broth with steamed mussels and coriander
foam Main course (signature dish) “De-constructed Bobotie” Bobotie spiced springbok
loin, 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 prepared
and presented using modern cooking methods and techniques. Our produce is
predominantly locally sourced and our spice blends are homemade which influences the
authentic 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 the
price R219.95
THE CLIPPER (COMMODORE HOTEL), V&A Waterfront. Aknie masala marinated lamb
shank served with a creamy gremolata pomme puree, steamed seasonal vegetables,
onion bhajias and gravy. R90.00 DEFINITIONS: Aknie- A traditional Cape Malay rice dish
infused with the flavours of pure cardamom, fennel, cumin, coriander, chilli and other
spices. Gremolata - A condiment made from finely minced parsley, garlic and lemon
zest. It is traditionally served with veal, but it is also an excellent accompaniment for
12. lamb and other meat dishes. Bhajias - A popular Indian spicy snack commonly referred
to 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 malay
style chicken livers or butternut, feta. Beetroot & rocket salad MAINS: Oxtail with mash
or Pasta carbonara or Fish & chips or Grand fusion seafood pasta R90. DESSERT: Malva
pudding & custard or Ice cream & chocolate sauce or
Warm flourless chocolate torte. TWO COURSES R140. THREE COURSES R160
with a complimentary glass of house wine. NOT AVAILABLE SATURDAYS (lunch & dinner)
& SUNDAYS (Iunch). ALL ITEMS SUBJECT TO AVAILABILITY
THE QUARTERDECK (THE PORTSWOOD HOTEL) V&A Waterfront. Grilled spiced
Norwegian Salmon, Toor Dhal mash and Tomato Chilli Chutney with Lemon, Parsley
butter. Chefs Special at R90.00. 1 Glass of Sauvignon Blanc included. Fusion : European
with a blend of Cape Malay. Cape Malay cooking has had a considerable influence on
South African culinary traditions and its virtues have been extolled by such writers and
epicures as Laurens van der Post and Louis Leipoldt. Although it is predominantly Indian
in origin, Malay cooking has been largely influenced by Indian cuisine, hence the
curries, rotis and samoosas. The name Cape Malay is perhaps something of a misnomer
as it refers to followers of the Islamic faith, whose forefathers were brought to the
Cape as slaves from the Indonesian island of Java, over 300 years ago. They were not
associated with Malaysia in any way, except that they spoke Malay, a kind of universal
language in that part of the world. From its very beginning, South Africa has been a
Melting Pot where east meets west. Chef Craig invites you to experience these tastes
here in the shadow of Table Mountain, at the foot of Bo-Kaap – source of most of the
Ingredients and all of his inspiration.
SAN MARCO, V&A Waterfront. SAN MARCO Tricolore Fusion Burger: 200gr juicy
homemade premium beef patty flame-grilled to perfection and served on a lightly
toasted soft brioche roll, one third topped with arabiatta sauce (local Portuguese style
peri peri blended into our Italian Napolitana sauce), one third with our mouthwatering
French inspired bearnaise sauce and one third with our delicious basil & parmesan pesto
sauce, stacked with Danish style feta and fresh avocado, and finally topped off with
balsamico di Modena caramelised onions... Served with a trio fusion of fried thinly sliced
sweet potatoes, French fries and Italian style potato wedges. R69 (including a side salad
or French fries, Italian style potato wedges and sweet potato crisps). All Gourmet
Burgers @R69 (including a side order of salad, french fries, italian style potato wedges
and sweet potato crisps). All Pastas @R69. A variety of winter soups including: Paste e
Fagioli Creamy Potato & Leek Mixed Vegetables Rich Chicken Soup Butternut Soup. 2 for
1 main meals, buy one get one free (the cheaper one free) Monday to Thursday OR a
free bottle of house wine with every two mains ordered (at normal prices). Patrons
MUST email eat@sanmarco.co.za to book and get the promotion code to qualify. Monday
to Thursday only. Terms and conditions apply. Can not be combined with other special
offers. One free scoop of Gelato with anything ordered! (only for those that have
ordered the special)