This extraordinary restaurant is situated in the V & A Waterfront and is open seven days a week; offering breakfast, lunch, cocktails and dinner in a modern Brasserie style setting for sale


This extraordinary restaurant is situated in the V & A Waterfront and is open seven days a week; offering breakfast, lunch, cocktails and dinner in a modern Brasserie style setting

V & A Waterfront, Cape Town, Western Cape, South Africa

NEGOTIABLE

11 650 000 ZAR

Agent: Cliff Jacobs - Managing Principal Estate Agent
Agent Cellphone: 0844131071
Agent Office Number: 0617166951
Agent Email Address: cliff@exquisitehotelconsultants.co.za
Type: Other Commercial Property
Bedrooms: 0
Bathrooms: 0
Parking: 0


The look and feel of the restaurant has a soft interior offering warm and welcoming, almost 'modern-farmhouse' ambience, juxtapositioned against the backdrop of the harbour and dramatic views of Table Mountain. Atmospheric lighting, patina wood, greenery and other organic elements, a few Persian rugs and double sided fireplace, invites patrons to relax in a cosy lounge atmosphere.

For the winter months, our menu focuses on 'low and slow' cooking with a selection of hearty dishes depicting the Chef’s home-away-from-home style cooking. All-time favourites like its Famous 100% Wagyu Beef Burger with cheddar, gherkins, home-made umami ketchup and hand cut fries as well as the Signature Game Fish Tacos, served with chipotle mayo, pico de gallo and coriander will of course remain on the menu.
 
We offer all-day dining in a modern Brasserie style setting as well as a range of weekly specials to suit all occasions and tastes and has become a firm favourite with Cape Town locals. The restaurant underwent a complete and inspired transformation and is a prime Waterfront setting with spectacular harbour and Table Mountain views.

Our menus

Winter Menu

Daily Lunch Specials @ R95
 
Line Fish Kebabs - side salad
 
or
 
Open Steak Sandwich – home-made fries
 
or
 
Mac & Cheese - basil - tomato – truffle
_________________________________________
 
Winter Special Set Menu

2 Course R195 
3 Course R 235
 
Starters
 
Warm Tuna Nicoise Salad
chef’s trio of locally sourced sustainable fish – Mondial potatoes - hydrated mustard seed dressing
 
Hearty Three Bean Soup
mexican mango salsa bruschetta
 
Pork Belly
honey & soy glazed - pineapple chutney - micro coriander
 
Mains
 
Mussels
white wine velouté - toasted ciabiatta
 
Ken Forrester Cottage Pie
100% pasture raised Wagyu beef - horseradish infused sweet potato mash
 
Tempura Battered Mixed Veg
zucchini - heirloom carrot – celery - baba ganoush dip - hummus & skordalia
 
Desserts
 
Malva pudding
cape velvet chocolate chip ice cream
 
Chef’s Choice Brulée
enhancing accompaniments
 
Trio Sorbet
seasonal selection of sorbets
The French Menu
hearty prawn bisque with kataifi wrapped prawn served with rustic garlic baguette.
 
paired with Cote des Roses, Languedoc
 
roasted rack of lamb, grilled vegetables, potato dauphinoise with red wine jus.
 
paired with Saint Pierre Cotes du Rhone, Rhone Valley
 
granny smith tarte tatin served with vanilla bean ice cream.
paired with Calvet Ice Bubbles, Bordeaux
Breakfast Menu
— 3 Oysters & a glass of Bubbles —
 
Laborie Brut . . . . . . 148
Laurent Perrier Brut . . . . . . . 305

 — HANGOVER DRINKS —
 
MONDIALL MARY — 69
vodka - spicy tomato mix - tabasco - lemon juice
 
BUCKS FIZZ — 69
brut - freshly squeezed OJ
 
BREAKFAST MARTINI — 69
gin - orange marmalade - fresh grapefruit juice
 
— CONTINENTAL BREAKFAST —
 
BREAD BOARD — 25
jam - butter - cheddar
 
SEASONAL FRUIT & YOGHURT — 70
fresh seasonal chunky fruit - plain yoghurt
 
MUESLI & YOGHURT — 78
add fruit of the day - 18
— BREAKFAST CLASSICS —
 
SCRAMBLED EGG & SMOKED SALMON — 95
cold smoked norwegian salmon
 
THE ENGLISH — 95
eggs of choice - pork sausage - bacon - tomato - micro herbs - baked beans - sautéed mushrooms

EGGS BENEDICT — 90
english muffin - bacon - hollandaise
 
EGGS ROYALE — 95
english muffin - cold smoked salmon - hollandaise
 
AVOCADO & SPINACH BENEDICT — 75
english muffin - avo (seasonal) - spinach - hollandaise
 
FOLDED HAM & CHEESE OMLETTE — 85
rocket - roasted tomatoes
 
OMELETTE ARNOLD BENNETT — 80
cape smoked snoek - béchamel - micro herbs
 
EGG WHITE OMLETTE — 75
grilled aubergine - roasted tomatoes - olives
feta cheese - pine nuts
 
— SWEET OPTIONS —
 
FARM STYLE FRENCH TOAST — 80
mascarpone - maple & cinnamon sugar
 
NUTELLA PANCAKES — 85
nutty chocolate flavour cream - fresh seasonal berries
 
All our meat, fish & poultry are sourced from reputable suppliers and ethical farming practices.
DRINKS LIST
 
— CHAMPAGNE & BUBBLY —
 
Laborie Brut N/V — 68 / 298
Graham Beck Rosé N/V — 72 / 360
Nua Prosecco — 79 / 395
Laurent Perrier Brut N/V — 240 / 1250
 
— FRESHLY SQUEEZED —
 
Freshly Squeezed OJ – 30
Freshly Squeezed Apple – 30
 
RED
beetroot - carrot - apple - ginger - 48
 
GREEN
spinach - cucumber - mint - apple - 48
 
ORANGE
carrot - cucumber - apple - 48
 
Mondiall Cooler - 48
cucumber - apple - lime - mint - soda

— THIRST QUENCHERS —
 
House Lassi
natural live yoghurt - rose water - cardimom - cinnamon – honey – 38
 
RAW C Coconut Water – 38
 
Mulberry & Marula Iced Tea – 28
 
Litchi & Lime Iced Tea – 28
 
Lemon Balm & Jujube Iced Tea – 28

— PICK ME UPS —
 
Detox Shot — 18
ginger - lemon - cayenne pepper
 
Mixed Berry Smoothie — 38
raspberry - strawberry - blue berry - bananas
 
Matcha Shot — 25
pure 100% matcha powder - honey - almond milk
 
Matcha Latte — 38
pure 100% matcha powder - honey - almond milk

— SPECIALITY TEAS —
- 18
 
Earl Grey
Rooibos Cinnamon
Rooibos Cranberry
Jasmine Dragon
Rooibos Chai
Lemongrass & Ginger
Chamomile
Chocolate Mint

 — almond / soy milk —
add - 7
 
— CATURRA COFFEE —
 
Espresso - 24 / 28
Americano - 28
Cappuccino - 36
Cafe Latte - 38
 
 
— NESPRESSO HOUSE COFFEES —
 
Ristretto / Decaffeinato
Espresso - 22 / 26
Americano - 24
Cappuccino - 26
Cafe Latte - 28
The All Day Menu

— STARTERS & SALADS —

 
SPICED MIXED OLIVES — 45
olives with chilli
coriander - lemon (VV)
 
CRUMBED MUSHROOMS — 45
chilli aioli
truffle parmesan (V/D/G)
 
APPLE & GORGONZOLA SALAD — 89
cranberries - toasted walnuts
honey mustard dressing (V/N/D)
 
PERUVIAN CEVICHE — 92
garlic & ginger marinated linefish of the day
green peppers - spring onion - julienne carrots (G)
 
MONDIALL BUFFALO WINGS — 75
buttermilk marinated
aioli & oriental slaw (D)
STEAK TARTAR — 85
crostini - micro herbs
parsley emulsion (D/G)
 
SOUP OF THE DAY — 65
chef's choice (V/G)
 
SEASONAL GREEN SALAD — 82
crisp mixed lettuce - chunky tomatoes
radish - house dressing - spicy green olives (V/D)
 
MONDIALL CAESAR SALAD — 98
crispy bacon - crumbed free range hen's egg
anchovies - parmesan - croutons (D/G)
add chicken — 32

PRAWN COCKTAIL — 96
mary rose dressing - avocado (seasonal)
marinated cucumber (D/G)
GAME FISH TACO — 80
oriental slaw - guacamole
tomatillo compote (N/G/D)
 
PORK BELLY — 98
honey & soy glazed - pineapple chutney
micro coriander (G/D)
 
CHEF'S GNOCCHI OF THE DAY — 85
chef's choice
(seasonal veg / meat / fish) (N/D)

------------------------------------------------------------

OYSTERS NATURAL — 28
 
— 3 Oysters & a glass of Bubbles —
Laurent Perrier Brut . . . . . . . 305
Laborie Brut . . . . . . 148
 
------------------------------------------------------------
 
— FISH & SEAFOOD —
 
GAME FISH TACOS — 160
oriental slaw - guacamole
tomatillo compote (N/G/D)
 
CAPE HAKE & CHIPS (lunch only) — 155
ale battered - tartar sauce
lemon - mushy peas (G/D)
SEAFOOD PLATE — 345
linefish - squid - mussels - prawns
oyster - side salad - sauce of choice (G/D)
 
WEST COAST MUSSELS — 135
white wine velouté - toasted ciabiatta (D/G)
 
SEARED ATLANTIC TUNA — 195
sesame seed & black pepper crust
wasabi mash - asian greens (G/N/D)
GRILLED MAURITIAN SEA BASS — 215
borlotti bean purée - almond & garlic
sautéed fine beans - salsa vierge (N/D)
 
PAN OF PRAWNS — 285
peri-peri or lemon sauce
side salad (D)
 
— MAINS —
 
HARISSA CHICKEN SALAD — 145
barley - toasted sunflower seeds
baby leaves - greek yoghurt dressing (D/G)
 
BAKED VEGETABLE MOUSSAKA — 165
layered mixed seasonal veg - rich tomato base
house side salad (G/VV)
 
CHARGRILLED RIBEYE — 225
free range - grass fed - portobello mushroom
confit tomato - watercress
STEAK TARTAR — 170
crostini - micro herbs - parsley emulsion (G/D)
 
CHEF'S RISOTTO OF THE DAY — 165
seasonal veg / meat /fish - parmigiano (D/N/G) 
 
SIGNATURE LAMB CURRY — 185
traditional style - accompaniments (D/G)

100% WAGYU BURGER — 148
cheddar - gherkins - umami ketchup
hand-cut chips (G/D)
CHEF'S PAPPARDELLE OF THE DAY — 175
chef's choice - (seasonal veg / meat) (N/D)
 
CHEF'S GNOCCHI OF THE DAY — 170
chef's choice
(seasonal veg / meat / fish) (D/N)
 
— PUDDING & CHEESE —
 
BAKED ALASKA — 72
lemon ice cream
italian meringue (V/D/N/G)
 
NACHTMUSIK & VANILLA CHOCOLATE MOUSSE — 72
valrhona guanaja 70% - chocolate shell
chocolate soil - fresh seasonal berrries (D/V/N)
TRIO OF SORBET — 75
seasonal selection of sorbets (VV)
 
CHOCOLATE TART — 75
valrhona guanaja 70%
shortbread - raspberries (V/D/G/N)
 
CAMEMBERT 3 WAYS — 155
fig - truffle honey - macadamian nuts
panko crumbed / baked phyllo pastry / plain (N/G/D/V)
TONKA BEAN CHEESECAKE — 72
butterscotch caramel - fresh berries
macadamian nuts (G/N/D/V)
 
CRÈME CARAMEL — 72
madagascan vanilla - apple textures (D/V/N)
 
CHEESE BOARD — 170
homemade preserves & crackers (N/G/D/V)
 
— SIDES & SAUCES —
 
Tenderstem Broccoli — 40
Truffle - Parmesan Chips — 40
Steamed Market Vegetables — 35
Herbed Green Salad — 35
Peri-Peri / Lemon Sauce — 20
V - Vegetarian
VV -Vegan
D- Contains Dairy
N- Contains Nuts
G - Gluten Free
All our meat, fish & poultry are sourced from reputable suppliers and ethical farming practices. Some items are seasonal and may change according to the mood of the market.
 
We welcome all well-behaved children. Let us know if you have any food allergies. Prices include VAT. A discretionary 12% gratuity will be added to tables of 8 or more.
 




 





Contact agent
Key features

Restaurateur Patrick Symington of Cape Town’s Café Dharma and Asoka fame, says that the formula remains unchanged, and will continue to offer sophisticated, but casual brasserie-style dining experience with refined comfort food.

The look and feel of the restaurant has a soft interior offering warm and welcoming, almost modern-farmhouse style ambience, juxtapositioned against the backdrop of the harbour and dramatic views of Table Mountain. Atmospheric lighting, patina wood, greenery and other organic elements, a few Persian rugs and double sided fireplace, invites patrons to relax in a cosy lounge atmosphere.
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Cliff Jacobs

Managing Principal / CEO

Exquisite Hotel Consultants (Pty) Ltd 
Cape Town 
SOUTH AFRICA

Mobile: +27 (0) 84 413 1071 / +27 (0) 061 716 6951
Telephone: +27 (0) 21 554 0283
Email: cliff@exquisitehotelconsultants.co.za  
Skype: cliff.jacobs

Terms and Conditions apply

 




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