Slap bang in the middle of the trendiest part of Kloof street, this Tel Aviv-styled restaurant – presided over by a large artwork of Princess Diana – opened in December 2021, but it’s archly styled to look like it’s been here since the blonde icon once dominated headlines. Alongside Chef’s Warehouse Beau Constantia, this remains one of the city’s best-value fine dining experiences, particularly at lunchtime, when the R450 three-course meal becomes an almost Biblical five.Ĭontact: .za Prices: £/££ Reservations: Essential, online bookings only Blondie The duo are proponents of the usual ‘nose to tail’ and ‘locally sourced’ mantras, sourcing from small-scale fishers and farmers, but their ‘eg’ South African roots evident. As such there are fixed arrival times for both lunch and dinner, a maximum of 24 diners, and no flexibility when it comes to their innovative tasting menu, which is presented only on arrival. If only they also opened for dinner too.Īn intimate experience in the Belly, with Chefs Anouchka Horn and Neil Swart doing everything themselves, from preparing dishes to serving diners. Thankfully his naked ravioli is perennial: succulent dumplings of ricotta and green leaf rolled in truffled butter, parmesan and fresh tomato. Naturally his ‘heaven-house’ (direct translation) changes look and menu regularly: prawns could be served in a coconut broth with garden peas, ginger, coriander and lychees aubergine roasted with ginger is served with whipped goats cheese, pomegranate seeds, zahtar and mint. City Bowl Hemelhuijsĭon't be put off by this restaurant's unprepossessing location – this is one of the best luncheons you’ll have in the city, and the all-day breakfasts part of what makes for a difficult decision – everything sounds (and is) delicious! Self-effacing chef Jacques Erasmus dabbles in illustration, furniture and ceramics, and his décor touches are as inventive and unpredicatable as his flavours. And the piece de resistance? Regardless of where you book, this city still offers excellent value. As such, this selection focuses predominantly on the fine dining to be had, peppered with a few stalwarts favoured by locals. It is no wonder that the city attracts the most talented chefs, and that Cape Town is regularly ranked one of the top culinary capitals of the world. Some say we eat with our eyes, and here too the city offers a feast – vineyard-clad mountains, craggy peaks and a sparkling sea. Serve the salmon hot or at room temperature with lemon wedges.Cape Town’s cuisine is all about fresh, locally sourced ingredients rather than a particular style of cooking (though cooking meat over coals is a national pastime) – and why not, when it is surrounded by fertile farmlands, and pounded by a bracing Atlantic. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin. Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. Press the panko mixture thickly on top of the mustard on each salmon fillet. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Place the salmon fillets, skin side down, on a board. Drizzle with the olive oil and stir until the crumbs are evenly coated. In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
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