What's Cooking
Restaurant

la table du chef

Published January 17, 2012

nitida wine farm

As an extension to our famous Winter Wine Evenings, every six weeks (or so), Franck invites a winemaker to dig deep into their vinotheque and provide us with some of their favorite vintages. Quite often, the winemaker selects two beauties from some of their various cultivars …

This is where our fun starts … Franck designs a menu to complement the wines, often without tasting them … try fresh fish sashimi served with seared oysters, croutons, Bernaise mayo and watercress paired with Cape Point Vineyards Sauvignon Blanc 2008 and 2010.

We limit the bookings to no more than 15 people. Franck and the winemaker eat, drink, talk, and fall down with you. There can’t be many better ways to spend an afternoon!

This Friday (20th January), RJ is showcasing his favorite wines from the Nitida Cellar … click here for the menu … phone 021 789 1390 to book your space. As always, we look forward to spoiling you

Deli & Tapas

so … what is this “tapas” food?

Published December 2, 2011

bread-board-with-butters-and-dips

The word “tapas” comes from the Spanish verb “taper” which means ‘to cover”

Legend has it that King Alfonso of Castile, while recovering from an illness, drank wine with small dishes between meals. This made him feel so much better, he decided that all taverns would not be allowed to serve wine unless it was accompanied by a small snack or “tapa”.

Deli & Tapas

Giving someone a chance …

Published November 29, 2011

Mawethu on the right

A couple of weeks back, Sarah from THANDAFRIKA contacted me with an awesome idea … she has started a small project where she places previously disadvantaged people in local business’s where they can learn a variety of skills by working alongside skilled people. She feels that the Foodbarn Deli and Tapas is an ideal place for this and we happen to agree.

Fastforward to last Sunday and Mawethu November from Masiphumelele joined our bakery team at 3am :-) .

ginger glazed sticky chicken wings

Published November 17, 2011

another one of our little tapas gem…they are so sticky and messy you’ll need to lick you fingers.

 

Grilled fish on warm smoked lentils “vinaigrette” and garlic cream

Published November 17, 2011

even though spring has sprung, I still like to use lentils… sometimes all the way into summer, I love their earthiness and they are great in a salad…

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