.: Lunch at Russell's on the Port, Port Owen

Tuesday, January 22, 2019

Lunch at Russell's on the Port, Port Owen

On the way home from our Summer Holiday, we made a reservation for lunch at Russell’s on the Port hotel and restaurant at Velddrif. We had lunch there last January and vowed to be back. It has both great food and a very relaxed atmosphere. It’s next to the Port Owen Yacht club

The harbour view

We specifically asked for a table on the terrace ...

... and were shown to a good table with a large umbrella. Behind Lynne, you can see the special of the day on a blackboard

They were enticing

There are many small fry in the harbour and this Arctic tern was enjoying spear fishing them

They are quite magnificent when diving, caught in flight

There was music by extremely talented guitarist Dawid van der Merwe. He played Recuerdos de la Alhambra, a difficult classical guitar piece by Francisco Tárrega. We often listen to Julian Bream play the same piece and he is just as skilled. But he also played some good light pieces, jazz and pop and mellow. So nice to have good music with lunch

You could buy his CDs

The menu of the day. Service is very sharp and quick and the waiting staff are well trained, friendly and helpful

The gin and beetroot soaked gravadlax trout was magnificent. With avocado, cream cheese, peeled segments of orange and pink grapefruit and squid ink crackers; a good mix of flavours and textures and just right for a hot day

John went for the chilled Gazpacho with lots of roasted red peppers, chilli, tomato and cucumber. This comes topped with a 'wood-fired' prawn toast, topped with peeled prawns, avocado and sour cream. John's comment was the chilli was just in the background and the flavour of the peppers was to the fore

Another local wine, the Darling Cellars 2018 Arum Fields Chenin Blanc, a lovely wine for a warm day and these starters. Very reasonably priced at R105

The large choice of main courses

Wow this was such a good choice. Perfectly cooked Belly of Pork with a plum glaze adding a nice piquancy. Not too fatty, falling apart with the best crackling in a very long time. Served with scorched onions, greens and a clean onion 'gravy'. The creamy mash was a little grainy, almost as if polenta had been added, but the chef, with whom Lynne had a chat afterwards, said no, just the potatoes

Another impressive dish, perfectly pink medium rare (as ordered) Springbok loin with a rosemary and mustard crust. It has great umami flavours, the texture of springbok is quite dense but tender. On the side a potato and wholegrain mustard croquette. topped with a butternut purée. Accompanied by a good gravy and herb oil and seated on creamy Swiss chard