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.
Following the ongoing success of the celebrated La Mouette Restaurant, Upper Bloem in Green Point offers a unique spin of bringing the terroir experience to an urban setting.
Renowned chef Henry Vigar oversees both eateries, but Upper Bloem specifically is under the expert care of chef Andre Hill, a rising (some would say, already established) star in the Cape Town culinary scene.
The set dinner menu is a series of nine course of Cape inspired tapas, heavily drawing influences and ingredients from the nearby harbour and mountains.
These include delicacies such as Ostrich ‘bunny chow’ dumplings with shallot crumbs and buffalo fromage blanc. Mauritian sea bass in a Malaysian fish curry with pickled cucumber and a roti crisp. Slow-cooked lamb shank in a delectable Asian Rendang sauce.
Round it all off with a beautifully themed buttermilk semifreddo ginger bread sandwich with white chocolate sand.
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!