Supper at Societi's new Cookhouse at the Josephine Mill

The historic Josephine Mill in Newlands

Cookhouse logo on a barrel top

The printed menu

and the specials on a blackboard

Juan Botha, newly qualified cabinet maker and part-time waiter,

who looked after us very well

 

The tidy serving area

The inside of the restaurant

The waiters' memo board above the pizza oven

The pizza chefs

A view of the outside terrace

John’s Bruschetta of roast aubergine, tomato and rocket served on paper

Ronnies Cauliflower cheese soufflé – different and a little dry

Lynne's very crispy squid with aoli. Far too much batter, very dry, no garlic in the aioli and the suspect of the evening

Loraine's Burrata  - Local cow’s milk mozzarella with a creamy centre.

John’s hamburger, which he enjoyed, but the so called “crispy” chips were sloppy and coated with paprika to make them look as though they were crisp

Loraine’s main course of parpardelle pasta with dried mushroom, chilli and tomato sauce

Lynne’s main of baked semolina gnocchi in a brown butter sauce with sage leaves. Needed more sage and the butter needed to be brown and nutty. This is a very, very rich dish and, we were told, the most popular dish in the restaurant.

Ronnie had the large portion and regretted it, as it is rather heavy.

The old Mill boiler

Restaurant hams, sausages and salamis hanging in side rooms

Photographs © John Ford, Adamastor & Bacchus cc 2012