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
So relaxing just watching the
water lapping at the yachts moored to the jetty
We resisted dessert and
coffee and were now ready to head home
The bill
We thoroughly recommend this
restaurant if you are in the area
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© John & Lynne Ford, Adamastor & Bacchus 2019
