We have had very good reports of this restaurant in Upper
Kloof Street and decided to treat ourselves to lunch there this week. We know
the chef and owner Jonathan Jaftha from his sojourn at Fork in Long Street and liked his food
there very much, so we were curious to see what he is doing with free rein in his own
restaurant. We were delighted to know that you don’t have to
book for lunch (you absolutely do for dinner) and that means, in a cold and
miserable winter, that they are obviously doing very well indeed and we believe that they deserve to. The front of the restaurant is open to the street on fine days and we were there on one of those wonderful clear, sparkling days that we enjoy so much in the winter - unlike today which is cold, wet and miserable!
It is easy to
find as it has good signage.
The lunch
menus
Cocktails and a good selection of craft beers, even bar snacks if you don’t want to sit at a table
Lithos Blanc
de Noir. It's a Cape blend (43,5% Pinotage, 37% Shiraz and 19,5%
Cabernet Sauvignon), went well with the food, tasted a bit of candy floss and
cranberries and was bone dry. We would buy this (retail) if the price was lower than
R45
The well
stocked bar area
We really liked
the wood wall, obviously put together from scraps of all sorts of different
woods. A nice warm textured effect.
The girls at the table next to ours had ordered the lentil curry, topped with haloumi cheese and didn’t mind us taking a photograph. A great
vegetarian option and quite a mound of food.
The pulled
pork sandwich. It was on a very good crisp ciabatta style roll - we only ate the
bottom half. The shredded pork was soft, but needed perhaps a touch more spice
to stand up to the salad. It is topped with raw red onion, a mound of cucumber (both not favourites of Lynne's, but John liked) and tomato, salad leaves and a
blob of sour cream. These were called licorice chips but were sprinkled with
ground fennel seeds. Some were crisp, others less so.
The beer
battered fish was very fresh and delicious. The batter was crispy crunchy on
the top. It came with a home made, robust sauce tartare, and these chips were
nice and crisp. The accompaniments on both plates are tomato ketchup and a good
mayonnaise
We spent a few
minutes guessing the wood!
Chef/owner
Jonathan Jaftha and his son
The lunch
bill. We will be back to try the dinner menu
Payment WAS received!
© John & Lynne Ford, Adamastor & Bacchus 2014
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