We decided to treat ourselves to an early dinner before the concert we would be attending
at Stellenbosch University's Endler Auditorium
Because of Graduation at the University, many places were booked out
We ended up at a venue we are familiar with, De Warenmarkt,
and could only have a table for two there by promising to be out by 6.30
The last time we were there was for a function at which you could find a place to sit and eat
and choose dishes from different stalls. It now appears to be a conventional restaurant
It has a good wine list featuring Stellenbosch wines
It has an interesting, if slightly limited, menu
so we were extremely conservative in what we ordered, given the time constraint
A dish of crisp fried baby calamari with a Vietnamese Nuoc Nam sauce, chips and a tartare sauce on the side
The calamari tubes were tender; the tentacles were crisp and so were the wedge potatoes
But, for some reason, they were covered in a very sweet sticky sauce and no sight of the Nuoc Nam?
A bit disconcerting and Lynne did query it with the very helpful and busy Manager
It was their version of Nuoc Nam, which is actually Vietnamese Fish sauce
Could the chef have meant it to be a Nuoc Cham dipping sauce,
which is made of fish sauce, lime juice, rice vinegar, palm sugar, lemon grass, chilli and garlic?
We were offered a new dish, but time was upon us and Lynne had eaten half of the dish so we declined
John ordered their famous Hamburger and was very happy with it ....
... one of the best he has had lately. Lynne had a glass of Zevenwacht Sauvignon blanc
and John a Devil's Peak King's Blockhouse IPA and the bill came to R480 with service
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