A NATIONWIDE TASTE SENSATION
Restaurant Week SA offers foodies cut-price cuisine at first-rate eateries across the country. By Hilary Biller
Launched in 2012, Restaurant Week is an online guide to dining at participating restaurants around the country at discounted prices. Beyond picturesque dining spots, Restaurant Week is a celebration of diverse culinary experiences from bustling urban bistros to hidden gems. It’s a flavourful journey that honours SA’s rich culinary heritage and vibrant creativity. It may be called Restaurant Week, but it is a month of dining out where featured restaurants offer a selection of set menus customers can choose from and includes options for all tastes. It’s held in spring and autumn annually, and has surged in popularity with a growing number of participating venues.
To get the best seat in the house, the trick is to book early, and this initiative gives you the opportunity to dine at some of the finest restaurants at reduced prices. Reservations can be made only online, and restaurants show off their menus, so the event is bound to get local chefs’ creative juices going, making it difficult for you to take your pick. The autumn Restaurant Week concludes on May 5, and there are still great deals to choose from. Visit restaurantweek.co.za to book. It may be worth taking advantage of cut-price low-season air tickets and combining your travel with a meal at one of the many popular restaurants on the list.
MORII
The Vineyard Hotel, Colinton Rd, Newlands, Cape Town
Three-course fine dining experience, R495 per person
Morii offers an exciting menu featuring Middle Eastern flavours — think Turkish, Lebanese and Moroccan. The bonus is the views of Table Mountain and the glorious gardens. Biller’s menu pick
Starter: Seared scallops with truffle corn chowder, mostardaflavoured cauliflower risotto and spiced rice cracker.
Main: Braised short rib, spiced pommes paolo, confit leek, goat’s cheese with roasted garlic and sultana salsa, creamy horse radish and smoked mulberry jus.
Dessert: Fynbos honey bavarois, burnt meringue, caramelised pecan nuts, white chocolate pearls and brûléed poached pears.
LUCE
Southern Sun Hyde Park, 1st Road, Hyde Park, Jhb
Three-course dinner menu, R445 per person
High up in Hyde Park Shopping Centre, the restaurant offers gorgeous views that sweep over Sandton. The speciality is authentic Italian cuisine, and, if you have the time, enjoy a cocktail in the bar on the same floor.
Biller’s menu pick
Starter: Steamed chicken dumplings with a sweet soy and sesame dressing.
Main: Kingklip on the bone, warm potato salad, lemon and coriander beurre blanc.
Dessert: Chocolate fondant with vanilla ice cream.
SOVORA
1st floor, The Promenade, 75 Victoria Rd, Camps Bay, CT
Three-course menu, R395 per person, available for lunch and dinner
More than a restaurant, it’s a fusion bar-and-café oasis with excellent vistas over trendy Camps Bay.
Biller’s menu pick
Starter: Smoked pork belly topped with a sticky apple and rosemary sauce, pickled radish and baby rocket salad.
Main: Confit chicken, creamy mash, exotic mushrooms and sautéed veggies served with a red wine jus.
Dessert: Apricot and coconut cheesecake with smoked salt tuille, vanilla cream and white rum with apricot compote.
LOUISVALE
Louisvale Wines, Devon Valley Road, Stellenbosch
Two-course lunch menu, R195 per person.
Choose between starter and main, or main and dessert Biller’s menu pick
Starter: Beef bobotie spring rolls, beetroot chutney and green apple.
Main: Deboned pork neck with butternut purée, root veggie croquettes, spinach, beetroot and apple jus.
Dessert: Peaches and cream: poached peaches, whipped white chocolate ganache, oat rumble and rooibos syrup.
JEWELLS
Spice Route Destination, Suid-Agter-Paarl Road, Paarl
Farm-to-table experiences, R295 per person for two courses, R355 per person for two courses with paired wine, R345 per person for three courses or R435 per person for three courses with paired wine
Neil Jewell, a celebrated chef and charcuterie wizard, and his wife Tina offer a farm-to-table eating experience using topquality ingredients in a setting with gorgeous views.
Biller’s menu pick
Starter: Potato and Gruyère risotto with burnt leek and garlic. Main: Pan-roasted line fish, mussel fritter and parsley sauce. Dessert: Apple tart served with brown butter ice cream.
CHEFS WAREHOUSE AT MAISON R45, Franschhoek
Five-course tapas menu, R795 per person
Maison means home in French, so think of a place of comfort
a relaxed contemporary country restaurant. Chef David
Schneider is at the helm and provides a farm-to-table experience with South African accents to the seasonal menu, which patrons can enjoy while savouring the gorgeous views over the vineyard.
Biller’s menu pick
Tapas menu: Chefs happies “Ducklava”, a duck liver parfait, honey and cinnamon.
Game fish sashimi, toasted almond, coconut and lemon grass dressing, gremolata, lime and tobiko.
Free-range pork belly, spiced prawn and roasted corn.
North Indian spiced line fish with dal, okra, paratha and mango atchar.
Dessert: Maison Estate lemon tart.
GRIMALDI’S
The Pearls, 6 Lagoon Drive, Umhlanga
Three-course dining experience, R345 per person
Flavourful Italian food with an incredible sea view, featuring a menu based around seasonality, freshness and flavour.
Biller’s menu pick
Starter: Phyllo pastry with springbok carpaccio, featuring beef fillet and marinated strawberries.
Main: Sous vide lamb neck and roasted root veggies.
Dessert: Classic Italian dessert with rich and creamy panna cotta.
MARBLE
Keyes Art Mile, Keyes Ave, Rosebank, Johannesburg
Marble’s two-course lunch menu, R350 per person, with a choice of starter and main, or main and dessert
This restaurant is perfectly situated, giving you the opportunity to bask in the glory of a Johannesburg sunset. The best way to kick off a meal is at the cocktail bar. Muchlauded chef David Higgs has taken SA’s fave way of cooking over an open flame to gourmet levels. It’s a real treat. Biller’s menu pick
Starter: Smoked duck breast, tomato and ginger chutney, with watermelon salsa and feta cream.
Main: Gilled sirloin, smoked tomato, hasselback potato and rocket pesto.
Dessert: Baklava cheesecake with crushed pistachios and milk and honey sorbet.