I chose to indulge in Umi’s new seasonal menu on a crisp winter’s evening. It was immediately warmed up by the sensational waiter, who set the tone for the evening. At first glance, the winter menu is delectable and well rounded. The combination of fresh Japanese elements and intense winter flavours is balanced out impeccably.

By Chiara Turilli

The 3-course menu is an absolute treat and also moderate in price. The vibrancy of the restaurant and smooth music allowed the bottle of Pinot Noir to flow effortlessly. I tasted an array of dishes from the menu, and here are some of the highlights.

TO START

The succulent octopus carpaccio was dolloped with velvety garlic aioli, fragrant paprika and elegant wafers of toasted ciabatta. Octopus can be a difficult seafood to handle and get right, but this dish had a soft texture (no rubberiness!) with a delicate seafood flavour.

THE MAIN AFFAIR

The impeccably char-grilled hake was surrounded by a popping cucumber and coconut sambal. The dish was accompanied by velvety bonito mash (bonito flakes are thin wisps of dried smoked tuna). This was the hero dish for me, a seemingly fresh dish that warmed my soul. 

SWEET ENDINGS

Because of my deep Italian roots, my expectations weighed heavily on the panna cotta. To my delight, Umi’s lemongrass-scented panna cotta did indeed have that vital wobble, indicating a perfect texture. The mango and candied-chilli components brightened the dish and added a complexity in texture against the dreamy, creamy panna cotta. We finished our meal with a short order of liquid gold, a ristretto.

This meal met every one of my expectations. The contemporary Japanese nuances perfectly intertwined with the food and decor really made my evening there linger in my mind long after it was over.

THE DETAILS

When: Every day, 8 AM – 11 PM
Where: 201, The Promenade, Victoria Rd, Camps Bay, Cape Town, 8040
Reservations: 021 437 1802
Website: umirestaurant.co.za

The post Our food editor reviews Umi’s winter menu appeared first on MyKitchen.

If you are a fan of affordable Mediterranean and Middle Eastern dining with an incredible sea view, Bilboa in Camps Bay is one restaurant you don’t want to miss. Specialising in fish and seafood (although their meat and veggie options are pretty incredible too), as well as cocktails, this beachfront hotspot is definitely where we want to spend our summer days.

By Roxy Greeff

But that’s enough chatter, here are a few of the MK team’s favourites, and you can look forward to them and much more when you visit!

Baby squid with roast red pepper purée, olives, clams and basil

Grilled halloumi with freekah, chilli, mint, sumac, dukkah and lemon

Crispy prawns with preserved lemon and chilli pepper

Burrata with peach, coriander, lavender and honey

Kingklip with pine nuts, pistachios, parsley and spinach puree 

Sirloin with pink peppercorns, Pecorino and truffle

Lemon tart with roasted meringue, lemon curd and yoghurt ice cream

Custard with vanilla sponge, honey ice cream and marshmallow

THE DETAILS

When: 12 pm – 10.30 pm
Where: Shop 120, First Floor, The Promenade, Victoria Bay, Camps Bay
Reservations: 021 286 5155; info@bilboa.co.za
Website: bilboa.co.za

The post Cape Town: Bilboa, Camps Bay appeared first on MyKitchen.

It was a pleasure to be able to leave the office a bit earlier than usual, and head to Camp’s Bay to sample the new, authentic Italian menu at Zenzero, beach view and the fresh ocean scent included!

By Roxy Greeff

Soda Design, in collaboration with Kove Collection MD Paul Kovensky, focused on a home-away-from-home decor style that is both comfy and elegant. As you step inside you are welcomed with neutral hues, raw, natural textures, and wall-to-wall bookshelves, to my aesthetic delight.

Chef Amber Deetlefs and her team have created a superb new menu featuring Italian contemporary originals for breakfast, lunch and dinner. ‘The updated menu reflects the inimitable spirit of the stunning location and la dolce vita – the typically Italian concept of living life to the fullest. Flavours are still punchy and robust, ingredients fresh, and helpings generous,’ she says.

We took our seats on the balcony, facing the sea, and picked up our menus. We challenge you not to drool over our personal favourites.

ANTIPASTI

Sicilian arancini
Bolognaise, fresh tomato sauce & Parmigiano-Reggiano

Gnocchi
Fresh tomato sauce, basil, baby spinach, pine nuts, torn mozzarella, sea salt & olive oil

PASTA

Spaghetti Piemontese
Roast chicken, spinach, sage, nutmeg & Parmigiano-Reggiano

SEAFOOD

Lemon sole
Herb butter, mint, basil, parsley, anchovies & capers

DOLCI

Frozen nougat
Cointreau, fresh citrus & olive oil sponge

White chocolate cheesecake
Sour cherries & vanilla ice cream

THE DETAILS

When: Monday-Sunday, 11 AM – 11 PM
Where: 2A Victoria Rd, Camps Bay, Cape Town, 8040
Reservations: 021 438 0007
Website: zenzerorestaurant.co.za

The post Zenzero relaunches with a contemporary European look and an Italian menu appeared first on MyKitchen.