Having spent thirteen years at Constantia Uitsig, it comes as no surprise that Executive Chef Clayton Bell views his restaurant as his second home and has mastered the recipe for consistency and ambiance.
The close-knit team, which Clayton calls family, has served the likes of Bono, Andre Agassi, Brooke Shields, Vinnie Jones and even a few kings and queens. However, the restaurant does not aim to cater solely to top-tier tourists, but rather take pleasure in serving the local market. '’We would like even more Capetonians to experience Uitsig,’' says Clayton, and his latest menu is sure to accomplish this goal.
The finest ingredients are essential, as Clayton aims to ensure that his guests taste the dish in its simplest form. He moves away from disguising his dishes with overbearing sauces. All fruits and vegetables are locally sourced, while the Parma ham and Parmesan Cheese are from Italy, the Olive Oil from Greece and the beef… Chalmar.
Having completed its annual refurbishment, Constantia Uitsig Restaurant has opened its doors once again and, whilst maintaining the old favorites, Clayton has added some innovative new dishes to the menu, some of which follow:
Starters include the modified Bouchee de Moules (steamed black West Coast mussels served in a puff pastry case now with a saffron voloute sauce). Other previous favourites which have remained are: the traditional Italian peasant dish Panzanella, Tomato Tart (a puff pastry base with Fontina cheese, Dijon mustard, fresh basil and tomato's garnished with spring onions), and the very fresh, extremely tasty and wholly satisfying West Coast oysters, which are served in a Chinese spoon with pickled fennel.
Adding to the numerous tantalizing main courses already available, new mouthwatering additions include the Gnocchi di Patate al Pesto e Pinoli Tostati (homemade potato dumplings serviced with Basil Pesto, toasted pine nuts and olive oil); Rombo alle Erbette (Fish of the day with sage, thyme, parsley, rosemary, garlic butter and white wine served with a garlic and parsley mash); and the Roasted Karoo Lamb Rack (served with crunchy plolenta, butter beans and a port lamb jus).
For those who believe that eating out is about experiencing something out of the ordinary, you are in for a treat. With the Trippa alla Toscana (tripe braised in a tomato, carrot, celery, onion, chilli and Italian pork sausage with a hint of basil), and Animelle con icorciofi (veal sweetbreads sautéed with prosciutto, artichokes, baby peas and finished off with verjuce). As Clayton explains, ‘’I love offal, and a lot of restaurants don't do it because they are not confident in their ability to make it properly. There's no secret. Just keep everything as simple as possible.’’
Finish off with a platter of Italian cheeses, or, if you’d prefer something a little sweeter, the Rum Panna Cotta (rich cream custard, flavoured with rum and served with rum soaked berries). Homemade vanilla ice cream served with an espresso is perfect for those who prefer to keep dessert a simple affair. All of these exceptional dishes are enjoyed alongside a relaxed and festive ambience.
Constantia Uitsig Restaurant has proven over the years that great food with warm service in a picturesque setting is the perfect combination to create long lasting relationships and memories for all.
Directions
FROM CAPE TOWN (± 20 minutes)
•Take the M3 towards Muizenberg on either Eastern Boulevard or De Waal Drive
•At Hospital Bend take the M3 to Muizenberg
•Follow the M3 for about 9km
•Take the Ladies Mile off-ramp & turn left into Ladies Mile
•At the next set of traffic lights turn left in Spaanschemat River Rd
•Pass Peddlars On The Bend
•Pass signage to Buitenverwachting & Klein Constantia
•Approx 2.5km on you will see Constantia Uitsig sign-posted on the right hand side
•Pass the Constantia Uitsig Cricket Entrance & take second entrance on your right.
See map under contact details
Open times :
Open 7 days a week
Lunch: 12h30-14h30 Dinner: 19h30-21h30
Closed: Lunch 31 December & New Year's Day
SPECIALS
Winter Special
WONDERFUL WINTER NEWS
As the last days of a magical Cape Town summer begin to fade, foodies can look forward to wonderful Winter Menus at Constantia Uitsig Wine Estate, one of the city’s leading gourmet destinations. The spotlight will certainly be on Cape Town for the FIFA World Cup 2010, with hotels and restaurants eagerly awaiting the influx of visitors to our shores.
Although many restaurants will be offering ‘special and enhanced’ menus, inevitably with inflated prices, it will be business as usual for the restaurants of Constantia Uitsig. In recognition of the unwavering loyalty regulars have shown to La Colombe, Constantia Uitsig Restaurant and River Café, each of these popular eateries will be offering their superb and affordable Winter Menus between May and September 2010.
“Any chef will tell you it’s the regulars that keep you going in the leaner months and although the World Cup is likely to bring more diners to our door this year, we are adamant that we want to honour our loyal diners with value-for-money meals to remember”, says Luke Dale-Roberts, executive chef at La Colombe and Eat Out Restaurant of the Year for the past two years.
Diners at Constantia Uitsig Restaurant will be able to enjoy a three-course menu with a carafe of wine at a cost of R260 for lunch and R290 for dinner.
With offerings such as these, Constantia Uitsig Estate is likely to be one of Cape Town’s best value-for-money dining destinations this winter.
The Winter Menus will be available from 01 May until 30 September 2010, with the exception of Sundays.
Please take note of the following annual restaurant closures dates:
Constantia Uitsig Restaurant: 30 August – 19 September 2010
CONTACT DETAILS
