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A TOAST TO THE PERFECT HORS D'OEUVRE
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World-class master chef Nobuyuki Matsuhisa’s Nobu restaurant at One&Only Cape Town is raising the bar leading up to summertime with an irresistible offer that combines the best flavours from the world of champagne with his classical Japanese cuisine with a contemporary twist.
In an effort to create the perfect pre-dinner aperitif and hors d'oeuvre combination Nobu Cape Town Head Chef, Hideki Maeda, has teamed up with Champagne Louis Roederer to pair their unique and internationally-renowned flavour sensations.
Champagne Louis Roederer remains one of the great independent Champagne Houses of France, with 214 hectares of vineyard that over the centuries has come to encompass the region's finest terroir. Here the founder family’s first priority still remains sustainable excellence since 1776.
Now patrons at the restaurant’s upstairs Nobu Bar can enjoy some of the world’s classic Champagnes by the glass as an aperitif, paired with Nobu hors d'oeuvres, including:
Nobu’s all-round favourite, Pork Belly with Spicy Miso, is the apt accompaniment for the fruity, elegant and delicate with generosity and rich unctuosity characteristics of the Rosé Vintage 2004. The pork belly is braised and finished in a wood oven, served with a Spicy Miso sauce and topped with finely chopped red onion, chilli and chives.
Champagne Louis Roederer’s Brut Premier is delicate and elegant. Its reserve wines bring rich round flavours that make it vibrant, fresh and generous. Here Chef Hideki chose Lobster Ceviche, a Peruvian style appetiser of blanched lobster mixed with cherry tomatoes, red onion and fresh coriander and served in a butter lettuce cup.
The Vintage 2003 offering is refined and assertive, robust and rich, and perfectly accompanied by Rock Shrimp Tempura served with creamy, spicy and Jalapeno dressings.
The Carte Blanche Demi-Sec is rich, creamy and full, balanced with fine acidity, and served with Crab Leg Tempura with Ama Ponzu or Passion Fruit Brulee with Umeshu Jelly. The King Crab is accompanied by thinly sliced red onion and jalapeno and finished with fresh coriander leaves.
2002 was an extraordinary year that brought together all the factors that make for a great Champagne year and Louis Roederer’s Cristal 2002 is testament to that: precise, silky, balanced and harmonious with a powerful, rich body, great purity and an incredible ability to age. Nobu’s three-way Sashimi, consisting of Whitefish Sashimi with Dried Red Miso; Avocado and Fresh Water Eel Tempura with Unagi Sauce; and Yellowtail Sashimi with Jalapeno, accentuate the Champagne’s rich body and make for the perfect pre-dinner aperitif and hors d'oeuvre combination.
Nobu’s Louis Roederer Champagne aperitif and hors d'oeuvre combinations are available from 18h00 everyday in Nobu Bar. All Champagnes are served by the glass and the accompanying hors d'oeuvres are complimentary and served per glass. Advance reservations are not essential but can be made by calling.
View contact details and more info on Nobu Restaurant at the Victoria & Alfred Waterfront
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The Greenhouse at
The Cellars-Hohenort
gets a beautiful new home!
The Greenhouse, the award winning restaurant at the five star Relais & Chateaux hotel, The Cellars-Hohenort has been given a beautiful new home, with a new look and exciting new menu.
The talented design team of Hotcocoa who, in the past, has been involved in the design of all the restaurants and bars within The Collection by Liz McGrat... |
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CUISINE FROM GOD’S OWN COUNTRY
AWAITS YOU AT THAVA (Norwood, Oaklands)
In a suburb renowned for being one of Jozi’s culinary hotspots comes a new Indian restaurant that’s nothing short of heavenly.
Owned by Mathew Abraham, under the consultancy of Chef Philippe Frydman, Thava Indian Restaurant has its roots in Kerala, India, affectionately known as God’s own country. It’s no wonder then that guests are left with a ... |
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New Executive Chef at Laborie Restaurant in Paarl
It’s with great pleasure that Laborie Restaurant in Paarl welcomes its new Executive Chef !
A rising star at the great South African culinary sky : Alicia Giliomee, who recently left Gauteng for the beautiful Winelands.
“Cheffing seemed pre-destined for me. It’s the sum total of senses coming together-art, dedication, culture, colour, taste, history, passion and knowledge”, says Alicia.
A... |
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CONQUERING THE WORLD & WELCOMING 2010!
“The Brazen Head has grown from strength to strength and as we prepare to welcome the world in 2010 for the FIFA World Cup, we will continue to strive towards service excellence for our customers, the franchisees.” These were the words of CEO, Mr Basil O’Hagan after The Brazen Head received the runner up award for the coveted title of “Restaurant Association of South Africa Franchisor of the Year... |
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Peter Tempelhoff at the Cirque
Culinaire International Food
& Wine Extravaganza
Cirque Culinaire is about learning, discovering and exchanging ideas. A collaborative creative effort by food and wine artisans from around the globe, it's an intoxicating blend of flavors, textures, aromas and sensibilities. These tastes and encounters deepen our knowledge and bring an added richness to our lives.
Peter Tempelhoff, ... |
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BALDUCCI’S LAUNCHES ITALIAN CHIC IN AFRICA
First impressions count for a lot in our daily lives. So, it's no surprise when you walk into Balducci's at the V&A Waterfront that the clean, understated formality creates an immediate sense of well-being. The crisp white linen, racks of sparkling wine glasses, the comfortable sight of a well-used pizza oven and the gracious waiters makes you at once relaxed and eager to have the experience of ea... |
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VIEW ALL SPECIALS..
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Dinner Special / Secretaries Day / Sunday Brunch
WINTER SPECIAL DINNER MENU
R149 for 2 courses / R179 for 3 courses, Served from 15h00 – 22h30 Daily. View this menu from our page
SECERTARY DAY
Wednesday, 01st September 2010. R190pp Including a
Mint ( Cape Town), Cape Town
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moms free with any two paying adults @R150pp
Enjoy a hubbly bubbly bubbly or cigar along with that special cognac or single malt from our diners club winelist of the year. request a belly dancer when making your midweek reservation to ensure a n
The Sheikhs Palace Restaurant (Rivonia), Sandton
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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 go
La Colombe (Constantia), Constantia
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CARVERY
WE DO A CARVERY EVERY DAY
Mike's Kitchen (Northgate), Northgate
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Lunchtime Special
R69 for a selected starter, selected main and a portion of rice from our Majestic lunch time menu.
This is available at all stores from 12-4pm daily. Offer starts Wednesday 8 Sept and ends 30 Novembe
Wang Thai (V&A Waterfront ), Victoria & Alfred Waterfront
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Corporate Functions
Nuvo Cuisine has compiled a very user friendly gourmet menu specially for corporate functions and groups of 10- 60.
Email us at nuvo @ mweb.co.za for our full function menus.
We have also increa
Nuvo Cuisine, Faerie Glen
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