Posted on: September 30th, 2010 BHSpoilt For Choice at Sevruga

The Caviar Group continues to set the trend with these scrumptious set menus on offer in 2010 and 2011.

If the 4 set-menus below don’t get your mouth watering, check your pulse… you may be dead.

SET MENU “30″ – R240.00

Calamari Steak - Marinated in lime, tempura flour, garlic and lemon aioli.
or
Tuna Carpaccio - Szechwan pepper crusted, baby beetroot and crème fraîche salad.
or
Greek Salad - Feta, olives and tapenade vinaigrette.
or
Goat’s Cheese and Beetroot Tart - Leyonnaise onions, beetroot and balsamic syrup and Drakensberg goat’s feta.
or
Carpaccio of Beef - Cumin scented, sundried tomato pesto and rocket salad.
or
The Sushi - Salmon roses and seared tuna sashimi.

Raspberry and Champagne jelly

Kingklip - Champ mash, fresh basil and plum tomato salsa.
or
Slow-Roasted Chicken Breast - Pomme purée, puff pastry, braised baby vegetables and lemon and thyme velouté.
or
Springbok loin, onion chutney, sweet potato croquette and port jus.
or
Samo’s Platter - Selection of sushi.
or
Sirloin Steak - Grain-fed, onion chutney, salted skinny fries.
or
Roasted Duck - Honey, ginger & sesame sauce, fresh coriander
or
Slow-braised Shoulder of Lamb - Soft polenta, whole roasted garlic, onion chutney in its own gravy.

Vanilla Crème Brûlée or Crème Caramel Martini

For the veggiess; Aubergine Parmagano - Layers of aubergine, buffalo mozzarella, parmesan

SET MENU “31″ – R299.00

Carpaccio of Beef - Cumin scented, sundried tomato pesto and rocket salad.
or
Chicken Caesar Salad - Marinated chicken, creamy anchovy dressing, croutons, parmesan shavings.
or
Calamari steak - Marinated in lime, tempura flour, garlic and lemon aioli.
or
Maritime Chowder - Cream seafood, bouquet garni.

Raspberry and Champagne Jelly

Kingklip - Champ mash, fresh basil and plum tomato salsa.
or
Samo’s Platter - Selection of sushi.
or
Ostrich Medallions - Goat’s cheese and roasted vegetable tart, parmentier potatoes and port jus.
or
Shank of Lamb - Caramalized onion, potato rosti and honey glazed carrots served in its own gravy.
or
Duck Duo - Roast duck breast, confit duck leg, potato rosti, wild berry coulis and port jus.
or
Beef Fillet - Pan-roasted, brushed with rosemary butter, salted skinny fries.

Chocolate Fondant - Homemade white chocolate ice cream.
or
Home-made sorbets and ice creams - Made daily.
or
Crème Caramel Martini

For the veggies; Aubergine Parmagano - Layers of aubergine, buffalo mozzarella, parmesan cheese
and tomato and basil sauce.

SET MENU “32″ – R329.00

Calamari Steak - Marinated in lime, tempura flour and coriander pesto.
or
Goat’s Cheese and Beetroot Tart - Leyonnaise onions, beetroot and balsamic syrup, and Drakensberg goat’s feta.
or
Chicken Caesar Salad - Marinated chicken, creamy anchovy dressing, croutons and parmesan shavings.
or
Tuna Carpaccio - Szechwan pepper crusted, baby beetroot, crème fraîche salad.
or
The Sushi - Salmon roses and seared tuna sashimi

Raspberry and Champagne Jelly

Salmon - Olive oil, rock salt, pomme puree, baby vegetables and lemon buerre blanc.
or
Salmon and Tuna Combo - Selection of sushi.
or
Shank of Lamb - Caramalized onion, potato rosti, honey glazed carrots, served in its own gravy.
or
Springbok loin, onion chutney, sweet potato croquette and port jus.
or
Slow-Roasted Chicken Breast - Pommes purée, puff pastry, braised baby vegetables and lemon and thyme velouté.

Chocolate Fondant - Homemade white chocolate ice cream.
or
Vanilla Crème Brûlée - Gorgeous!
or
Crème Caramel Martini

For the veggies; Three Cheese Lasagne - Buffalo mozzarella, gruyere and mature cheddar
with Napolitana sauce.

SET MENU “33″ – R419.00

Carpaccio of Beef - Cumin scented, capanata salad, sundried tomato pesto and parmesan cheese croutons.
or
Crayfish Crayfish Tian - Fresh crayfish, avocado salsa, citrus aioli
or
Goat’s Cheese and Beetroot Tart - Leyonnaise onions, beetroot and balsamic syrup and Drakensberg goat’s feta.
or
The Sushi - Salmon Roses and Seared Tuna Sashimi

Raspberry and Champagne Jelly

Duck Duo - Roast duck breast, confit duck leg, potato rosti, wild berry coulis and port jus.
or
Fillet Rouge - Buttered pommes purée, wild mushrooms and merlot jus.
or
Crayfish - Grilled in lemon butter served with rice and lemon butter.
or
Springbok loin, onion chutney, sweet potato croquette and port jus.
or
Salmon and Tuna Combo - 3 Salmon sashimi, 3 tuna sashimi, 2 salmon nigiri, 2 tuna nigiri.
or
Langoustine and Kingklip Platter - Tarragon butter, pommes neuf, lemon beurre blanc

Vanilla Crème Brûlée - Gorgeous!
or
The Cheese Platter - Boutique cheeses, preserves and fresh fruit.
or
Strawberry Pavlova - Mixed berry sorbet

For the veggies; Three Cheese Lasagne - Buffalo mozzarella, gruyere and mature cheddar
with Napolitana sauce.

Notes to Set Menus:
1. Please be advised that all menu items are subject to availability.
2. All prices are valid until March 2011 and are subject to change.
3. A 10% service charge will be added to all bills.

Posted on: September 29th, 2010 BHSwiss Farm-Style High Tea at Le Franschhoek Hotel

Be treated to a decadent Swiss farm-styled high tea. Back by popular demand, Le Franschhoek Hotel and Spa will be launching their famed High Tea Sundays, starting 26 September.

Serving classic Swiss Farm style delicacies to accompany a varied selection of teas, guests will be treated to a the melodic tunes of Alida playing on the Baby Grand while settling into a luxuriously romantic setting overlooking the Franschhoek valley.

High Tea will take place on the last Sunday of the month, from Noon - 4pm, at R125 per person, including a glass of sparkling wine on arrival.

Le Franschhoek Hotel and Spa / 16 Minor Road / Franschhoek / Tel: 021 876 8900 / reservations@lefranschhoek.co.za / www.lefranschhoek.co.za

Posted on: September 28th, 2010 BHEat Out Nominee’s Announced

Those who’ve been breathlessly anticipating the naming of the 20 nominees for the 2010 Eat Out Top 10 Restaurants will be delighted to know that the judges have made their decision.

The winning restaurant will be revealed on the 28th of November at the 2010 Eat Out Awards, held at Cape Town’s Westin Grand Hotel.

And here are the Top 20… With the 14 Cape Town Nominees first.

The Aubergine Restaurant / 39 Barnet Street / Gardens / Cape Town / Tel: 021 465 4909 /www.aubergine.co.za

Not our favorite, but in a year and half I’m sure things have improved, Eat Out think so.

Bosman’s Restaurant / Grande Roche Hotel / Plantasie Street / Paarl / Tel: 021 863 5100 / reservations@mantiscollection.com / www.granderoche.com

Restaurant Christophe / 44 Ryneveld Street / Stellenbosch / Tel: 021 886 8763

George Jardine at Jordan Restaurant / Stellenbosch Kloof Road / Stellenbosch / Tel: 021 881 3612 / info@jordanwines.com/ www.jordanwines.com

The Greenhouse / 93 Brommersvlei Road / The Cellars-Hohenort Hotel / Constantia / Cape Town / Tel: 021 794 2137 / reception@cellars-hohenort.co.za /www.collectionmcgrath.com

Jardine Restaurant / 185 Bree Street (Corner of Bloem Street) / Cape Town / Tel: 021 424 5640 / reservations@jardineonbree.co.za / www.jardineonbree.co.za

Jardine will always get our vote!

La Colombe / Constantia Uitsig Wine Estate /  Spaanschemat River Road / Constantia Uitsig Wine Estate / Constantia / Tel: 021 794 2390 / lacolombe@uitsig.co.za / www.constantia-uitsig.com

Overture / Hidden Valley Wine Estate / Annandale Road / Stellenbosch / Tel:  021 880 2721 /info@dineatoverture.co.za / www.dineatoverture.co.za

The Restaurant at Waterkloof / Sir Lowry’s Pass Village Road / Somerset West / Tel: 021 858 1292 / restaurant@waterkloofwines.co.za / www.waterkloofwines.co.za

Reuben’s in Franschhoek / Oude Stallen Centre / 19 Huguenot Road / Franschhoek / Tel: 021 876 3772 / reservations@reubens.co.za / www.reubens.co.za

The Roundhouse Restaurant / Kloof Road / Camps Bay / Tel: 021 438 4347 / info@theroundhouserestaurant.com / www.theroundhouserestaurant.com

Bordering on overly attentive service but deserving of the nomination.

Rust en Vrede / Annandale Road / Rust en Vrede Estate / Stellenbosch / Tel: 021 881 3881 / www.rustenvrede.com / info@rustenvrede.com

Tasting Room at Le Quartier Français / Le Quartier Français / 16 Huguenot Road / Franschhoek / Tel: 021 876 2151 / restaurant@lqf.co.za / www.lequartier.co.za

Terroir / Kleine Zalze Wine Estate / Strand Road (R44) / Stellenbosch / Tel: 021 880 0717 / terroir@kleinezalze.co.za / www.kleinezalze.com/terroir.html

DW Eleven-13 / JHB

Hartford House / Mooi River

Linger Longer / JHB

Mosaic Restaurant / PTA

Roots / Krugersdorp

Zachary’s / Knysna

14 of 20 nominees Cape Town based? As it should be!

Posted on: September 27th, 2010 BHCape Colony Passes On The Torch

The Cape Colony restaurant will be closing in early August, and a brand new eatery will be opening in its place on 1 November 2010.

The new restaurant will be located on the same site as Cape Colony, in the hotel’s original dining hall which dates back over 100 years, but decor will be completely refashioned and refreshed to make way for slick new styling.

Executive Chef Rudi Liebenberg and his team of specialist chefs are in the process of testing recipes which will form the basis of the new restaurant menu, and the hotel’s Food and Beverage team is compiling a new wine list to complement it.

Foodies of Cape Town eagerly await Liebenberg’s newest creation.

Cape Colony Restaurant / Mount Nelson Hotel / 76 Orange Street / Gardens / Cape Town / Tel: 021 483 1948 /restaurantreservations@mountnelson.co.za / www.mountnelson.co.za

Posted on: September 23rd, 2010 BHBlonde Sets the Standard for the Coming Year

With the 33% discount special coming to an end, Blonde shares their set menus for the year ahead.

SET MENU “6″ - R265 per head

STARTERS
- Spiced fried baby calamari, julienne vegetables, spicy peanut dressing
- Roast tomato tarte tatin, balsamic reduction, Drakensberg goat’s feta
- Smoked duck breast, potato rosti, tomato chutney, poultry reduction
- Smoked buffalo mozzarella salad, roast baby onions, sweet vine tomatoes, aged balsamic reduction
- Tartare of beef, truffle velouté, pickled vegetables, baby leaf salad

MAINS
- Fillet steak, garlic and thyme roasted pommes neuf, beef reduction
- Dukkah spiced duck, honey glazed root vegetables, sautéed pak choi, poultry reduction
- East coast sole, pommes frites, lemon and butter emulsion, fresh grilled lemon
- Lamb shank pie, slow cooked, parmesan pommes purée and puff pastry
- Braised kingklip, onion pommes purée, confit leeks, butter and herb emulsion

DESSERTS
- Waffle with homemade vanilla bean ice cream and whipped cream, served with a selection of sauces and syrups
- Vanilla crème brûlée with almond biscotti
- Warm chocolate fondant, soft runny centre with white chocolate ice cream

For the vegetarians, penne pasta tossed in basil and spiced red pepper and tomato coulis

SET MENU “7″ - R365 per head

STARTERS
- White onion velouté, seared scallops, petit onion rings
- Roast tomato tarte tatin, balsamic reduction, Drakensberg goat’s feta
- Smoked duck breast, potato rosti, tomato chutney, poultry reduction
- Butter poached crayfish tail, risotto croquette, citrus beurre blanc
- Tartare of beef, truffle velouté, pickled vegetables, baby leaf salad

MAINS
- Pan fried linefish, warm new potato and rocket salad, roasted capsicum cream sauce
- Trio of duck, confit duck leg roll, sautéed foie gras, truffle pommes purée
- Lamb rump, matafam potatoes, tomato compote, roasted garlic, mint reduction
- East coast sole, pommes frites, lemon and butter emulsion, fresh grilled lemon
- Truffle infused fillet, deep fried risotto balls, mushroom ragout, truffle velouté, beef reduction

DESSERTS
- Waffle with homemade vanilla bean ice cream and whipped cream, served with a selection of sauces and syrups
- Vanilla crème brûlée with almond biscotti
- Warm chocolate fondant, soft runny centre with white chocolate ice cream

For the vegetarians, penne pasta tossed in basil and spiced red pepper and tomato coulis

SET MENU “8″ - R449 per head

STARTERS
- Roasted foie gras, beetroot and onion chutney, balsamic reduction, toasted brioche
- Smoked duck breast, potato rosti, tomato chutney, poultry reduction
- Butter poached crayfish tail, risotto croquette, citrus beurre blanc
- White onion velouté, seared scallops, petit onion rings
- Smoked buffalo mozzarella salad, roast baby onions, sweet vine tomatoes, aged balsamic reduction
- Tartare of beef, truffle velouté, pickled vegetables, baby leaf salad

MAINS
- Lamb rump, matafam potatoes, tomato compote, roasted garlic, mint reduction
- Seared Norwegian salmon, braised vegetables, lemon and herb emulsion
- Truffle infused fillet, deep fried risotto balls, mushroom ragout, truffle velouté, beef reduction
- Smoked Springbok loin, potato fondant, apple and date puree, roasted carrots, beef reduction
- Pan fried ostrich, butternut and ginger puree, ratatouille tart, poultry reduction
- Trio of duck, confit duck leg roll, sautéed foie gras, truffle pommes purée, poultry reduction

DESSERTS
- Waffle with homemade vanilla bean ice cream and whipped cream, served with a selection of sauces and syrups
- Hot chocolate brownies with white chocolate ice cream covered in a rich caramel sauce
- Vanilla crème brûlée with almond biscotti
- Warm chocolate fondant, soft runny centre with white chocolate ice cream

For the vegetarians, penne pasta tossed in basil and spiced red pepper and tomato coulis

Want to know if it’s worth it? Don’t forget to check out our review of Blonde.

NOTE TO MENUS
1. Please be advised that all menu items are subject to availability.
2. All prices are valid until March 2011 and are subject to change.
3. A 10% service charge will be added to all bills.

At Blonde we continually strive for perfection. When designing these set menus we were trying to offer as wide a variety as possible whilst still keeping it manageable for us. For that reason we ask that you try and accommodate us in the following way when making group booking;

1-30 : All choices available.
30-40 : Two choices of starter, main and dessert
50 and above : One choice of starter, main and dessert

Blonde Restaurant / 129 Hatfield Street / Gardens / Tel: 021 462 5793 / dine@blondedining.co.za / www.blondedining.co.za

Posted on: September 22nd, 2010 BHLast Days of Kove’s Winter Specials

Posted on: September 21st, 2010 BHWinter Warmer Special Continues at Buitenverwachting

Enjoy the last days of winter at Buitenverwachting with these Winter Warmer specials;

All Starters - R 49
All Mains - R 116
All Desserts - R 39

2 Courses - R 149
3 Courses - R 169
4 Courses - R 199

2,3 & 4 course menus includes a glass of Buitenverwachting Red or White wine. For their most recent menus, visit the website.

Specials applicable Tuesdays - Saturdays, Lunch & Dinner and end 31 October 2010.

Buitenverwachting / Klein Constantia Road / Constantia / Tel: 021 794 3522 / info@buitenverwachting.com / restaurant@buitenverwachting.com

Posted on: September 20th, 2010 BHLast Days of Winter Warmer Special at Catharina’s

Ending on 30 September 2010, don’t miss out on this special;

Catharina’s Winter Warmers will offer a choice of a 2-course set menu lunch at R135, 3-course lunch at R175, and a 3-course dinner at R195.

Catharina’s hearty Winter Warmers will also include a complementary glass of Klein Steenberg red or white wine

For the full story, check out the original post.

Catharina’s / Steenberg Hotel / Steenberg Estate / Tokai Road / Constantia / Cape Town / Tel: 021 713 2222 / info@steenberghotel.com / www.steenberghotel.com

Posted on: September 16th, 2010 BHBirthday Treats When Pigalle Turns 7

Pigalle Dinner and Dance Restaurant is celebrating its 7th year and would like to spoil you with…

SEAFOOD PLATTER FOR TWO ……. R397.00

DOZEN PIGALLE PRAWNS……………R107.00

TWO COURSE DINNER………………R157.00

THREE COURSE DINNER…………….R187.00

Don’t forget to read our featured review of Pigalle, ‘P: Pigalle - All about Atmosphere”

Pigalle Cape Town / 57A Somerset Road / Green Point / Tel: 021 421 4848 / pigalle@mweb.co.za/ www.pigallerestaurants.co.za

Posted on: September 15th, 2010 BHAll The Asparagus You Can Handle at Rick’s

Love Asparagus? This spring, Rick’s Cafe Americain, is giving you an abundance of choice… but only until 30th September!

Asparagus soup R42 - with creme fraiche and a cheese straw

Asparagus Risotto R69 - with blue cheese and rocket

Asparagus Salad R65 - Asparagus spears, apples, beet root, cucumber, pumpkin seeds, croutons, roasted almonds and a raspberry vinaigrette

Steamed Asparagus Spears R45 / R80 - with baby potatoes and a choice of lemon butter or sauce hollandaise

Chargrilled Asparagus and a Beef fillet R120 - with baby potatoes and sauce bernaise

Chargrilled Asparagus and Parma Ham R130 - with baby potatoes & sauce hollandaise

Chargrilled Asparagus and Prawns R110 - with baby potatoes & Lemon butter

In case you don’t want to be too good, then add in a cocktail or a beer;

COCKTAILS (Mojito, Caiparinha, Cosmopolitan and Margarita ) each only for R25 (from 11am till 7pm)
JACK BLACK – Draught Beer R15

Rick’s Cafe Americain / 2 Park Road / Gardens / Cape Town / Tel: 021 424 1100