BH: ****
RL: ****
Average: ****
We’ve been slacking, we know. We promised monthly Featured Reviews, and for the last 2 or 3 months we’ve been slipping. We apologise profusely and will endeavour to make sure it doesn’t happen again. That being said, this month we decided to kill two birds with one stone, and earlier this week (yes, on Valentine’s Day), we journeyed to the Northern Suburbs and one of our favourite foodie restaurants, Zibaldone.
Situated in the Tyger Falls complex the restaurant is a little awkward to get to, and can be a little cold when empty, but on a good night the waterside positioning lends it a wonderful, relaxed atmosphere. Interiors are sophisticated, but in no way uptight, especially when the restaurant is full. Small details in texture and colour make it a welcoming set-up which is balanced and reflected by the staff themselves.
Much like the interiors, the service is knowledgable and polished, but still manages to be friendly and inviting. Staff remain subtly in the background, but are always there when you need them, whether it’s to make good recommendations or top up your wine glass.
The wine selection, although small, offers a decent selection provided you don’t mind spending a little more. Unfortunately, they don’t support the more cost effective options for those with a budget but, then again, if you’re visiting a restaurant like Zibaldone, you’re probably not there to sample Two Oceans. As an Italian restaurant, they also offer a few imported Italian wines if you’re feeling the Italian spirit.
In keeping with their chosen cuisine a variety of pastas, risotto’s and tasty Italian delicacies are on offer as well as many veal, meat, chicken and seafood options. No matter what you’re in the mood for, you’re sure to find something on this menu. Again, prices aren’t cheap, but that’s not why you come to Zibaldone - you come for the beautiful presentation, fresh ingredients and expertly combined flavours. In truth, I have yet to have a meal at Zibaldone that disappoints.
During this visit my Sweet Chilli Calamari Starter was a delightful mix of spicey and sweet, poured over plump calamari tubes while BH’s Asparagus Parcels were a wonderful display of colours and flavours. His only concern was that baking Parma ham seemed a little unsual. This didn’t stop him from enjoying the dish however.
My Main was a customer favourite, the Lamb Tortellini. Hand-made by the restaurant, each mouthful is melt-in-your-mouth lamb shank filling and fresh pasta paired with creamy pearl barley. Hmmm….not to be missed. BH’s Crumbed Sole was chosen from the special’s for the day and even made me, rarely a fish eater, take a longing stare. A healthy piece of fish, crumbed and stuffed with prawns and other goodies, BH tucked in without a word, and happily devoured the whole lot without stopping. Desserts rounded the meal off nicely and left our bellied perfectly sated.
On top of all this, as we left the restaurant, we realised we had no change to pay for the garage parking, but were pleasantly surprise and thankful when a very kind waiter gave us R10 to help us out.
Zibaldone, I have to say, from start to finish, you impressed. Thanks for a great evening.
Ambiance: ***
Service: ***½
Food: ****
Wine: ***
Zibaldone Italian Restaurant / Shop 1B / Tygerlake Building / Tygerfalls Entrance / Tygervalley Waterfront / Durbanville / Tel: 021 914 1771 / Email: info@zibaldone.co.za / www.zibaldone.co.za
In case you thought we at EA are biased to Blonde’s greatness, here’s a review by Hg2 (”The Hedonist’s Guide to…”, a luxury city guide publisher based in London;
He’s been holding out for a while, but Hg2 Cape Town author, Keith Bain, has been studiously test-driving the Mother City’s youngest eateries, uncovering new favourites along the way. He recently ventured into the hot-damp (and, briefly, rain-soaked) night to see if he could learn how many blondes it takes to change a light bulb. Instead he discovered a restaurant where he’d eat in the dark if he had to. And where the service is as seductive and
drool-worthy as the spot-on cuisine. (Buy Hg2 Cape Town here)
“It’s fah-king hot,” announces D, who earned her a place at the table with her love of food, hazardous preoccupation with wine, and tendency to speak her mind. I’ve booked dinner on what must be the balmiest night of the year. “But our waiter…” she whispers flirtatiously into my ear, “…is even hotter.”
D has virtually tripped over her own tongue on eyeing the dish waiting on us. Even a blind nun would agree: serving us is the ultimate poster boy for eating out—100 per cent Adonis. He’s on the ball, too, executing his duties with panache, making honest recommendations and giving all his guests just the right kind of attention. Perhaps not quite as much attention as D would like.
D’s already had a busy day of back-to-back ‘meetings’, wine industry code for ‘drinking sessions’, so dinner feels like the extension of a party. Between swigs of complimentary bubbles and slices of fresh-baked cheese and onion bread, we tuck into a mini-platter of tasting-size nibbles. Not the usual predictable bullshit—instead our Adonis has brought finger-licking morsels like droëwors (dried sausage—a South African favourite) and meatballs in a delicious sauce.
D needs time alone to ponder the starters, so I go for a wander around the restaurant with Adonis. Blonde consists of multiple rooms, spread over two floors of vintage real estate on Hatfield Street; it’s intimate, uncluttered, and pared down, suggesting that full respect goes to the food on your plate—and the dashing creature serving it.
By the time we return, D seems even more perplexed: butter-poached crayfish tail? Roasted foie gras with beetroot and onion chutney? Or beef carpaccio scented with lime and chilli? A quandary.
I’ve already pumped Adonis for his favourites, and end up ordering two salads: salmon sashimi done in a tangy, sesame dressing (sublime) and smoked buffalo mozzarella with roast baby onions, sweet vine tomatoes, and balsamic
reduction.
D is slightly annoyed at me for stealing the sashimi salad—she’d secretly been considering that, but we had agreed not to double up. She relents, though, when she discovers the roast tomato tarte tartin—it comes with a goats’ feta farmed in the Drakensberg region of KwaZulu-Natal.
If haggling over starters had caused a bit of a furore, the task of settling on D’s main results in virtual pandemonium as she scans the list of brasserie-style dishes: pan-fried ostrich (with butternut and ginger purée); rump basted in ginger and oyster; crispy duck; twenty-four hour lamb shank…. Too many must-try options.
I take the path of least resistance and, once again, put my faith in Adonis. Without thinking twice, I order a fishy main. D and I argue briefly about the emptying seas, the plight of tuna, and the evils of the entire fishing industry. In protest, she orders the truffle-infused fillet despite Adonis’ suggestion to go with the deboned lamb ribs. She’s adamant, though, and finds herself faced with the most popular dish on the menu. It’s a worthy choice. The fillet—which lies in truffle oil for 48 hours—is extremely rich, and accompanied by deep-fried risotto balls and a truffle velouté; it’s a good choice for the super-hungry, and best accompanied by one of the rather extravagantly-priced reds on Blonde’s high-end wine list. My seared salmon (definitely not endangered) is bang on the money and disappears from my plate quickly.
D sucks down an after-meal cigarette on the streetside patio; in the background water spills from the mouth of four-headed stone lion. Some of the waiters are already on their way home. Adonis brings out a large dollop of homemade vanilla bean ice-cream. It’s the perfect antidote to the hot night air. D eyes my dessert enviously, but she’s too satiated to try anything more.
“Are you sure you won’t have anything else?” Adonis asks her. She stares deeply into his eyes and shakes her head unconvincingly.
“Fah-king hot,” she whimpers as Adonis heads back inside to prepare our bill. All along, she’s been dreaming of something sweet to finish the meal… but he obviously isn’t on the menu.
P.S. Okay, I’ll admit it: It turns out they are having a bit of a blonde moment at Blonde…for the rest of the month, in fact. Everything’s half-price till they close for an extended rest and a tiny refurb. Rush.
In case you’re wondering, the Adonis in question introduced himself to our table as Rob. Despite D’s opinion to the contrary, he is not a Greek god, but definitely a very disarming waiter.
Like we’ve told you before, go have you Blonde moment quickly, before you miss out and are forced to wait until next Summer.
Blonde Restaurant / 129 Hatfield Street / Gardens / Tel: 021 462 5793 / dine@blondedining.co.za / www.blondedining.co.za
For those of you who plan ahead, this may be a little late but for those who leave things to the last minute or have recently found a Valentine to spoil, here’s a list of specials to treat your significant other without selling a kidney to finance it… it goes without saying but booking is essential.
The Roundhouse - 8 course menu @ R995 pp
Celebrate your love in the magical surroundings of the Roundhouse restaurant, where royalty and romance is paired with a lavish menu, fit for King and Queen.
You’ll be welcomed with a glass of bubbly as they spoil you in the Cape’s oldest historical Love Story setting.
The Roundhouse / Kloof Road / The Glen / Camps Bay / Cape Town / Tel: 021438 4347 / info@theroundhouserestaurant.com / www.theroundhouserestaurant.com
For those of you who plan ahead, this may be a little late but for those who leave things to the last minute or have recently found a Valentine to spoil, here’s a list of specials to treat your significant other without selling a kidney to finance it… it goes without saying but booking is essential.
Sevruga - Valentines Day Menu R350 per person
AMUSE BOUCHE
tomato and coriander gazpacho with prawn toast
FIRST COURSE
SMOKED SALMON & THREE CHEESE SOUFFLÉ - smoked salmon velouté, tomato salsa
or
SEAFOOD TEMPURA - prawn, mussel, calamari, pickled vegetable salad, sweet chilli sauce
or
GOATS’ CHEESE & BEETROOT TART - balsamic reduction, rocket salad, caramelised red onions
or
CORIANDER CURED & SMOKED BEEF SALAD - mascarpone cheese, grapes, roasted peppers
or
OYSTERS - 6 large oysters, lemon, tabasco, black pepper
or
TASTE OF SUSHI - salmon roses, tuna nigiri, rainbow rolls
or
FLAMBÉED DUCK LIVERS - spicy napolitano sauce, garlic cream, toasted brochette
or
TOM YAM GOONG - spicy prawn soup, galangal, lemongrass
PALATE CLEANSER
ginger and lime jelly
SECOND COURSE
LAMB RUMP - matafam potatoes, roasted baby onions, tomato chutney
or
KINGKLIP - champ mash, citrus beurre blanc, tomato and red onion salsa
or
SEARED NORWEGIAN SALMON - pommes purée, poached egg, smoked salmon velouté
or
CAPE MALAY CHICKEN CURRY - tomato salsa, peach chutney, poppadoms
or
FILLET ROUGE - buttered pommes purée, sautéed mushrooms, roasted baby onions
or
TUNA CRUNCH SUSHI PLATTER - tuna crunch roll, firecracker roll, prawn nigiri, salmon roses
or
PEPPERED FILLET - roast fillet steak, pomme frites, three peppercorn sauce
or
CRISPY ROAST DUCK - sticky rice, honey and ginger sauce, coriander
or
SPRINGBOK RAGOUT - penne pasta, parmesan velouté, baby rocket salad
DESSERT COURSE
STRAWBERRY & CHOCOLATE MARTINI - Sevrugalicious!
or
CHOCOLATE FONDANT - soft chocolate centre, white chocolate ice cream
or
BLOOD ORANGE CRÈME BRÛLÉE - almond biscotti
or
CHOCOLATE BROWNIE - frangelico caramel sauce, vanilla bean ice cream
or
CHEESE PLATTER - selection of south africa’s finest cheese, fresh fruit, preserve
Sevruga Restaurant / Shop 4 / Quay 5 / V&A Waterfront / Tel: 021 421 5134 / Email: info@sevruga.co.za/www.sevruga.co.za
For those of you who plan ahead, this may be a little late but for those who leave things to the last minute or have recently found a Valentine to spoil, here’s a list of specials to treat your significant other without selling a kidney to finance it… it goes without saying but booking is essential.
The Bayside Cafe - Valentines Day Menu
“CUPID’S ARROW”
Strawberry Daiquiri – Refreshingly beautiful R38
Beyerskloof Brut Rosé – Suitable for the occasion R26 Glass / R128 per Bottle
STARTER
“MEDITERRANEAN PARSELS “
Feta, Sundried Tomato, Basil and Cranberry wrapped in light Pastry – R38
“LOVE BIRD’s OYSTER SHOTS”
Three Oysters served with Wyborowa vodka, tomato cocktail shots – R68
MAIN
“PEARL OF THE SEA – MY MERMAID AND I”
Fillet of Fresh King Klip topped with Shrimp Sauce, set on fresh griddled veggies, served with wasabi mash potato. R119
“ROMEO’s SALAD”
Tenderloin medallion’s set on Egg noodles tossed in Arugula pesto served with Salad greens and Asian style sauce (Hot or Not.) R 86
DESSERT
“STRAWBERRY PILLOW”
Strawberry Jell ‘O served on a bed of seasonal fruit topped with a chocolate disk. R38
“SWEETIE PIE”
White Chocolate Crème’ Brule’ – a classic R36
The Bayside Cafe / 51 Victoria Road / Camps Bay Beachfront / Camps Bay / Tel: 021 438 2650
For those of you who plan ahead, this may be a little late but for those who leave things to the last minute or have recently found a Valentine to spoil, here’s a list of specials to treat your significant other without selling a kidney to finance it… it goes without saying but booking is essential.
Signal Restaurant - 3 Course Valentines Menu R375-00 per person
Enjoy lashings of local flavour in a superb 3-course menu whilst Ike Moriz entertains with songs ranging from jazzy Swing to melodic indie Rock/Pop.
Welcome Drink – Kir Imperial
STARTERS
seared scallops, carrot & cumin fritters with papaya & ginger salsa
or
freshly shucked oysters, apple & rosemary snow & chilli & lime jellies
or
smoked paprika-seared ostrich carpaccio, roasted garlic parmesan emulsion, blueberry wafers &
a crushed hazelnut & micro herb salad
or
saffron-infused quinoa with olives, tomato, goat`s feta, red onion & lemon vinaigrette (v)
MAINS
cumin-crusted loin of lamb rack, slow-roasted lamb shoulder, aubergine caviar & pomegranate salad
or
malay-spiced springbok loin with cinnamon & pumpkin fritters, sautéed spinach & curried cauliflower
or
pan-roasted linefish with butter poached new potatoes, mussels, peperonata, provençale froth & summer greens
or
potato gnocchi, spinach, toasted flaked almonds, baby figs & gorgonzola cream (v)
DESSERTS
72% chocolate pave, raspberry & candied rose sheet, salted milk leaf, hazelnut crème anglaise
or
roasted mango, passion fruit sauce, crumble, exotic sorbet & pineapple chip
or
sago pudding, roasted apricot, fresh cream & tuile
or
local hard & soft artisanal cheese selection, dried fruit nut terrine, brioche à tête & home-made crackers
Friandise/Petit Fours/Coffee
Call or email Rene to make a booking.
Signal / Cape Grace / West Quay Road / V&A Waterfront / Tel: 021 418 0520 / www.capegrace.com
For those of you who plan ahead, this may be a little late but for those who leave things to the last minute or have recently found a Valentine to spoil, here’s a list of specials to treat your significant other without selling a kidney to finance it… it goes without saying but booking is essential.
Diemersdal Wine Estate - Picnic Under the Stars
Spoil your loved one this Valentine’s Day at Diemersdal, pre-book a picnic basket for two, and enjoy the beautiful sunset (18:30 - 22:00) overlooking the vineyards with your partner.
The 2010 Sauvignon Rosé will be on special for only R40 per bottle. (This special price is for consumption on the farm only)
For more information and bookings please contact Pierre-Benn via email at info@diemersdal.co.za
Diemersdal Wine Estate / Durbanville / Cape Town / Tel: 021 976 3361 / info@diemersdal.co.za/www.diemersdal.co.za
From the Caviar Group’s new blog;
“After a phenomenal first year, we at Caviar is so proud of our sexiest socialite; Blonde. We’ve had an amazing summer, met some remarkable people and brought out some incredible dishes. In fact, we’re so happy with our concept kitchen’s wonderful creations, that over winter we’ve decided to focus on this side of our beautiful Blonde, and are sending her shopping for even more exciting new ideas to bring to you in spring.
Sadly, this means we’ll be closing our doors for a while, but don’t despair: like all good “birds”, we’ll be back with first rays of sunshine to wow you with a brand new menu, served with our signature style and charm. In the meantime, look for your favourite Blonde creations at Beluga and Sevruga, or book Blonde as a private venue for your event, and get a sneak peek at what spring will bring.
For her farewell, we are giving you 50% discount on your entire food and drinks bill for the entire month of February.
For Bookings please contact Michelle on dine@blondedining.co.za or 021 462 5793.”
Blonde Restaurant / 129 Hatfield Street / Gardens / Tel: 021 462 5793 / Email:dine@blondedining.co.za/www.blondedining.co.za
For those of you who plan ahead, this may be a little late but for those who leave things to the last minute or have recently found a Valentine to spoil, here’s a list of specials to treat your significant other without selling a kidney to finance it… it goes without saying but booking is essential.
The Square at the Vineyard Hotel
Option 1. Liesbeek River Dinner - R425 per person
On arrival, a Glass of Sparkling Wine
Chilled tomato consommé with a salad of roasted peppers, cucumber, fresh basil and dill
Apple and lavender sorbet
Seafood platter of grilled crayfish, grilled prawns and linefish on lemongrass skewer, tuna makimono spring roll, steamed fresh Saldahna mussels, baby calamari with pesto, lemon and garlic butter sauces, herb new potatoes
Shared Sweets - Turkish delight, caramel strawberries, honeycomb shards, vanilla bean shortbread, Bailey’s ice cream and Lindt chocolate fondue
Tea or Filter Coffee
Option 2. The Square Restaurant Dinner - R295 per person
On arrival, a Glass of Sparkling Wine
Tasting of prawn – tempura prawn with sweet and sour prawn nigiri, prawn and avocado cocktail, prawn and smoked salmon trout roulade
Apple and lavender sorbet
Duo of lamb – roast rack and braised shoulder of lamb with dauphinoise potatoes, smoked aubergine soufflé, fresh green asparagus, Mediterranean ragout and port wine jus
Shared Sweets - Turkish delight, caramel strawberries, honeycomb shards, vanilla bean shortbread, Bailey’s ice cream and Lindt chocolate fondue
Tea or Filter Coffee
Dinner includes a glass of sparkling wine on arrival, a red rose for the ladies and a departure gift.
The Square / Colinton Road (off Protea Road) / Newlands / Tel: 021 657 4500 / Email:eat@vineyard.co.za/www.vineyard.co.za
