I am still daydreaming about the delectable Seafood Bisque that I enjoyed at Roca Restaurant surrounded by 360 degree views of Franschhoek this past week!
In addition to their already iconic views of the Franschhoek Valley, they've gone and added a third level, referred to as “Roca 360 on the Roof”, complete with a comfy couch set up for your viewing pleasure to take it all in. At this point, Roca is almost just showing off now, and I like it!
Our smiling and knowledgable waitress could not have done more to ensure that we were comfortable at all times, that our wine glasses were never empty and to make knowledgable recommendations on 'must-try' dishes.
My photographs attached should hopefully go a long way in giving you an idea of plating, and presentation of the dishes so this rating below is purely based on taste.
My starter, the recommended Seafood Bisque made with local Linefish blew me away. Seafood Bisques of any kind are a firm favourite of mine and I religiously try the lobster or fish alternative at any venue that offers it! The Bisque had lots of flavour, and had the right balance of creaminess and saltiness with generous portions of Linefish in it.
Next, it was onto the Seared Sesame Crusted Salmon served with slow roasted cherry tomato, grilled fennel bulb, parsley pommes purée, pickled ginger and a lemon salsa. The salmon was the right combination of crunchy and softness inside, and cooked to perfection! It was exactly what I had imagined a dish with that description to be and the only conjecture that I had was over the portion size as this is a main dish.
Wood-oven Roasted Mozambican Chicken: Free range deboned chicken, roasted vegetables, peri-peri sauce and hand cut chips. The chicken was simple but full of flavour and spicy without overpowering the dish.
We left thinking that we had selected the best three dishes and absolutely content, which I can't say after every meal.
*Recommendation: Even, if it is simply for sundowners, Roca Restaurant is a must-visit for anyone heading to Franschhoek!
We arrived at De Warenmarkt one windy evening, not knowing quite what to expect from this collective of merchants all housed in one 18th-century historical building. Needless to say that we were absolutely blown away by what we experienced and ended up staying until closing time!!
De Warenmarkt is divided into:
1. Simon Wine Bar (tapas and wine)
2. Kaapse Vonkel (MCC and oyster bar)
3. Their Kitchen (comprised of Ryan Boon Meats, waffles, specialty coffees, burgers and almost anything else that your heart could desire).
We kicked off our evening with some fresh Saldanha Bay oysters topped with Rozendal Botanical Vinegar and paired with a bottle of Simonsig Kaapse Vonkel Brut Rose 2015 MCC. The perfect way to start any evening really must be at the Kaapse Vonkel MCC and Oyster Bar!
Then, after examining the 'SIMON' menu (named after their founding father Simon van der Stel), we selected a bottle of Vriesenhof Pinot Noir 2014 by Winemaker Jan "boland" Coetzee to enjoy and some sharing plates:
- Halloumi served with the spicy green goddess dressing, tomato, mint, rocket and lime.
- Ryan Boon Beef Tartare Perfection served traditionally with a raw egg yolk, and rye bread.
- Norwegian Salmon Poke: Freshly cut Norwegian Salmon with Asian-inspired flavours.
Such vastly different dishes, but the De Warenmarkt team managed to execute them well and our dishes arrived plated beautifully!
Our waiter (all the way from Richards Bay) gave us five star service that one could expect anywhere in the country. He was completely attentive throughout the evening!
In summary, I love that De Warenmarkt caters for indecisive women like me, who can never decide what we want to eat or drink. I also love that it is so widely supported by the locals in the area (which to me is always a good sign). On a midweek evening, the place was full and we thoroughly enjoyed our visit to this gem in the heart of Stellenbosch!
*Recommendation: I would recommend De Warenmarkt as having something for absolutely every taste imaginable and excellent quality meals!
On Thursday, we attended a gorgeous 'Perfectly Paired' evening at Aurelia's at D'oreal Grande Hotel, Emperors Palace.
We arrived to a full glass of bubbles in the form of our delicious 'Welcome Drink' - Jacques Bruere Brut Reserve. Delicious!
Then it was onto our food journey through Africa with lots of culinary adventures along the way..
Crocodile Ceviche: lemon, olive soil, lime custard, bulgur wheat salad, cracked black pepper paired with The Gooseberry Bush Sauvignon Blanc. Personally, crocodile is not to my taste and I found this particular dish a little chewy.
Our entree was 'Under The Ocean Cucumber Consomme': Mozambique shredded prawn meat, putu pap quenelle, roasted onion, roasted olives, dried lemon, smoked mussel tortellini, beetroot brûlée, sweet basil oil, black salt and rocket dust paired with the Chardonnay Prestige Cuvee. An interactive dish that allowed for a lot of creativity.
From there, it was onto the Rosemary Lamb Rack: truffled mashed potato, thyme infused impala spring roll, grilled cauliflower, chili tomato chutney, and baby vegetables paired with Inkara Cabernet Sauvignon. This lamb was perfectly cooked and so exquisitely plated that I could not help featuring it all on its own my social media handles after the event. Lamb rack perfection!
The dessert, for me was my second favorite dish of the night. Belgium Chocolate Torte: chocolate ice cream, fruit salad, white wine thyme syrup and hazelnut puree paired with White Muscadel.
What a fabulous journey Chef Andre Bezuidenhout and his team provided for us expertly led by Bon Courage Winemaker Philip Viljoen.
Aurelia's tends to have an ambiance all to itself that exudes opulence and elegance and our service matched the experience.
I thoroughly enjoyed this pairing and although I found some of the dishes a little over-extended, I really thought it was an exquisite evening with lots of new dishes that push the boundaries!
As this was my very first visit to Piccolo Mondo, I could not help but have gotten my hopes up, and last night, as I walked into elegant, well-designed interiors with marble finishings and sophisticated high ceilings, I was impressed.
This past week, I attended my very first CWWU event by knowledgab
We started off the evening with Tempura battered courgette ribbons and brinjal slices with a roasted garlic dip paired with the Heritage Heroes The Young Airhawk.
From there, we were whisked up the wooden staircase to do a private tour of Rand Club of Johannesbu
After being seated, we were swiftly welcomed and served with our starters of the evening.. Snoek pate served with Melba style focaccia toasts, drizzled with toasted almond butter topped off with micro herbs and fresh lemon. This was paired with Heritage Heroes The Anchorman.
Our main course of the evening was the grilled ostrich steak served on cauliflowe
Last but not least, it was onto the apple Malva pudding served with a shot of homemade creme and berry coulis. Warm, comfort desserts at its best! I loved this dish! And this dessert was expertly paired with The Beautiful Lady.
All in all to summarize,