The Riverine Rabbit is an experiment in conscious dining, purely locally sourced, seasonal and sustainable ingredients cooked in a charcoal Josper oven. Head Chef/Patron Ash Heeger trained under Chef Luke Dale Roberts at La Colombe and then at The Test Kitchen, her path in food is on fire, definitely a chef to keep an eye on.
They do a full vegetarian as well as a pescetarian menu, so every taste is accommodated. Off the full tasting menu you will experience amazing dishes paired cleverly with great wines.
Try everything, but specifically we enjoyed the dressed oyster with buttermilk, citrus and fennel paired with a bubbly Klein Constantia MCC Brut. Also the honey-cured beef served with tapioca, egg yolk, soy and alliums with a Lismore Chardonnay, outstanding.
The ideas and dishes keep pouring out of this kitchen, beautiful and delicious, highly recommended.
When Peter Tempelhoff, Ashley Moss and Jennifer Hugé put their heads together and launched Fyn (Afrikaans “Fine”, as in, fine dining) they did so with one objective in mind, to create a stellar feast for the senses and back it with fluid service and a highly knowledgeable floor staff.
They really do tick all the boxes, visually stunning, impeccably delicious and just the right amount of attentiveness for a great experience.
The menu has a distinctively eastern slant with French style table service, it is essentially an extensive tasting menu.
Starters include Daikon maki, fresh, braised, 3 year pickled, salted cherry blossom and smoked mayonnaise. Crispy chewy rice, aged soy sauce, wasabi furikake, white fish and dashi aioli, prawn samosas and spiced chicken.
Amongst the mains you will find delights such as Scallop and egg custard with braised kelp. Also, quail, glazed eel, parsnip, tea aged pear and oyster mushrooms.
For dessert you should try the Madagascan chocolate, salted Japanese plum with fennel, it’s out of this world!
If you’re interested in a slight change of pace from our previous examples, a foray to Burger & Lobster might be the perfect thing for you. This venue specialises in three hero items that they have hands-down perfected. The burger, the lobster roll or the fresh whole lobster.
This amazing “hole-in-the-wall” (very loosely said) restaurant will be putting on a special menu for NYE which will include some of the following:
The Wolf Burger, a 180g, grass-fed, steak beef burger topped with fresh lobster meat, brie cheese and black truffle infused mayonnaise.
The Whole Lobster, their famous whole lobster steamed or steamed and finished on the grill.
Sirloin on the Bone, a 5 weeks, 350g dry aged sirloin on the bone, grass fed, pasture reared Greenfields beef grilled and sliced.
Sky Bar is an apt name for this jewel, possessing unrivalled 360 degree views over the city and our beloved Table Mountain.
You will feel like you’re sitting in the clouds with these commanding views and sophisticated venue. The cocktail list is a good mix of recognizable classics and some innovative firsts. Such as the blueberry and basil Margarita, a refreshing and tantalising twist on an old favourite.
Food-wise, go for the Springbok with celeriac puree and a fig and port wine jus, simply delectable. Most of this experience will be breathtaking, the service is outstanding and generally this is one of those places you will want to come back to again and again.
Seta translates to “silk” from Italian, and pays homage to Marco Polo and his creation of the Silk Route, where asian and Italian cultures met and mingled. Billing themselves as a fusion cocktail lounge, Seta have established themselves as a fantastic place to start, have, or end your evening at.
Hankering for a molecular cocktail, assembled by veteran experts? Look no further, two genuinely outstanding cocktails are the following. One, elderflower fizz consisting of lemon, mint and lashings of St Germain Snow Leopard Vodka. Two, a spicy mango Margarita with Cointreau, jalapeno, mango, lime, salt and of course Olmeca Bianco Tequila.
Check out the Speciality Cheese Platter, option 2 (which serves 2-3 people). It’s selection of French and Italian cheese including Camembert, Brie, Etorki, Grano Padano P.D.O, Italian Gorgonzola and homemade preserve.
To follow on from the Ernest Hemingway quote, you can’t get more local than this, The Botanical Bar creates new things with local botanicals. Everything from bitters to shrubs, aperitifs, cocktails and food.
There is an impressive selection of carefully created drinks, a stand-out one was The Cederberg consisting of KWV 5 Year Brandy, hoenderbos foam, hoenderbos syrup, spicy bitters, orange juice, lime juice and sparkling water.
Enjoy that with African Wormwood (Umhlonyane) and naartjie marinated olives or roasted carrots with nutmeg Pelargonium and caramel praline, absolutely amazing!
Enjoy the ancient Mexican traditions of the Day of the Dead (Día de Muertos) with excellent limited edition Don Julio cocktails to enjoy in the venue.
The space will be transformed to visually represent the vibrancy of these traditions and complimentary face painters and makeup artists will be on hand to help transform your face into the skulls of yore.
Dance the night away in one of Cape Town’s premier exclusive nightclubs to the beats of local resident DJ’s and performers. A fantastic party venue they always throw themselves into their themed events with fervour and rich and colourful decorations.
Stuck without a costume in the run-up to scary-party time? We’ve got you covered, here are the two best spots to pick up a quick something.
Mardi Gras -
Billed as Cape Town’s best costume hire shop with dedicated seamstresses to adjust and tailor to your most exacting specifications. From Trekkie to steampunk, vampire to zombie, they have something for all shapes and sizes (including, of course, superhero costumes for the smaller family members).
Stocking over 20,000 outfits, Annie’s Angels is a supplier of costumes to the film & theater industry as well as to the public. Their supply is so extensive, it’s really best to just go and have a look, it’s amazing!
There is no way of knowing what the Belly of the Beast is offering up tonight, this is part of the charm, the excitement and mystique of this intriguing venue.
Twenty seats, five to eight courses, made up of anything the chefs can “grow, find, source or steal”. All you have to do is go and trust that you will be impressed by this intimate setting where the food is prepared and and served to you (including pouring the wine) by the chefs.
Another thing that sets this eatery apart is that it is a nose to tail eatery, using sustainable farmed whole animals, generating as little waste as possible.
In case you still don’t know what poké is, it’s basically a deconstructed seafood salad usually incorporating yellowfin tuna. Poké originated in Hawaii as a way for fishermen to enjoy the offcuts of their catch along with fresh seasonal vegetables in a hassle-free way.
The bowls work on a build-your-own basis, where you can choose from a either two types of rice or zoodles as a base, and then a selection of sashimi and an assortment of toppings and dressings.
We tried the “The under current” which consisted of delicious salmon sashimi, orange, cucumber, carrot, pink radish with house Ponzu and creamy Togorashi dressing with toasted Almond Flakes. It’s outstanding, and convenient, full of flavour yet still “light” as meals go.