the fine art of dining
Photo Captions:
1. cc.veranda.wbjuly29: A Guinea Fowl pie prepared at Veranda with such pride that I devoured even the last crumb.
2. M Bar: M Bar is the Faustian, moodily lit, darker side of Veranda that includes red reptilian bar stools.
Veranda Revives The Fine Art Of Dining
Restaurant: Veranda
Location: 38 Long Street, 424-7247
Review: William Bush
Rating: 4 Stars (Out of Four)
Upon walking into Veranda, I was greeted by a table of five, who said "Hello, come on in! The food is great; have a seat!" I thought they must have been having an employee meeting but it turns out that they were simply guests who had succumbed to the affable ambiance of this white on white, high ceiling dining facility and its undertone of chic lounge music.
The menu was descriptive but uncluttered, having just enough items to entice but not confuse. I was torn between the Duck Bobotie with Sultana rice, sambals and puri for R68, and the Moroccan Guinea Fowl Pie, with greens, dates and apricot chutney for R60. Because I had never heard of Bobotie made with duck, I decided on the more familiar guinea fowl, which arrived faster than a meter minder on Loop Street.
The dish was presented atop a sweet apricot sauce, flowing over a few garden fresh string beans- breathtaking in its aroma, colour and simplicity. Opening the pie seemed a sin, but I soon transgressed due to hunger. The crust was pliable but thoroughly cooked. The fowl itself was tender but not stringy. Tucked in among portions of fowl were apricots shards, almonds slivers and a semi-sweet, fruity sauce. Even the chutney was mildly apricot sweet, despite the minced onions, vinegar and paprika.
A glass of house wine is offered free with lunch until September 30 but upon tasting it, I called for the waitron. "It's a Merlot," he said. But since it lacked the dry/semi-sweet sensitivity of a Merlot, I asked that the bottle be brought to the table (I had visions of it sitting uncorked atop the oven). It turns out it was not altered, but was a fusion of Cabernet and Merlot grapes. Their fusion cuisine was par excellence but it seems I wasn't quite ready for fusion wine. But turning a frown on such a great dining experience because of the free wine would be like turning down the keys to fabled El Dorado, city of gold, because I was actually more partial to silver.
I next had a desert of KWV Brandy tart and vanilla bean ice cream, R30. There was nothing 'tart' about this well presented, spongy, nutty pastry, surrounded by trickles of strawberry sauce. The ice cream was so rich, I imagined a milk maid in the kitchen, churning cream, salt and real vanilla in a bucket of ice.
Thelma Vogiatzis, restaurant manager, describes Veranda's ambiance as having a "Café Del Mar feel" of fusion lounge music and tangibility. Whatever they call it, I call it just great food and a good night out. For excellence in food preparation and execution, for excellence in staff responsiveness and restaurant cleanliness, I have no choice but to give Veranda four out of four stars; And I'll be back for the Duck Bobotie.
1. cc.veranda.wbjuly29: A Guinea Fowl pie prepared at Veranda with such pride that I devoured even the last crumb.
2. M Bar: M Bar is the Faustian, moodily lit, darker side of Veranda that includes red reptilian bar stools.
Veranda Revives The Fine Art Of Dining
Restaurant: Veranda
Location: 38 Long Street, 424-7247
Review: William Bush
Rating: 4 Stars (Out of Four)
Upon walking into Veranda, I was greeted by a table of five, who said "Hello, come on in! The food is great; have a seat!" I thought they must have been having an employee meeting but it turns out that they were simply guests who had succumbed to the affable ambiance of this white on white, high ceiling dining facility and its undertone of chic lounge music.
The menu was descriptive but uncluttered, having just enough items to entice but not confuse. I was torn between the Duck Bobotie with Sultana rice, sambals and puri for R68, and the Moroccan Guinea Fowl Pie, with greens, dates and apricot chutney for R60. Because I had never heard of Bobotie made with duck, I decided on the more familiar guinea fowl, which arrived faster than a meter minder on Loop Street.
The dish was presented atop a sweet apricot sauce, flowing over a few garden fresh string beans- breathtaking in its aroma, colour and simplicity. Opening the pie seemed a sin, but I soon transgressed due to hunger. The crust was pliable but thoroughly cooked. The fowl itself was tender but not stringy. Tucked in among portions of fowl were apricots shards, almonds slivers and a semi-sweet, fruity sauce. Even the chutney was mildly apricot sweet, despite the minced onions, vinegar and paprika.
A glass of house wine is offered free with lunch until September 30 but upon tasting it, I called for the waitron. "It's a Merlot," he said. But since it lacked the dry/semi-sweet sensitivity of a Merlot, I asked that the bottle be brought to the table (I had visions of it sitting uncorked atop the oven). It turns out it was not altered, but was a fusion of Cabernet and Merlot grapes. Their fusion cuisine was par excellence but it seems I wasn't quite ready for fusion wine. But turning a frown on such a great dining experience because of the free wine would be like turning down the keys to fabled El Dorado, city of gold, because I was actually more partial to silver.
I next had a desert of KWV Brandy tart and vanilla bean ice cream, R30. There was nothing 'tart' about this well presented, spongy, nutty pastry, surrounded by trickles of strawberry sauce. The ice cream was so rich, I imagined a milk maid in the kitchen, churning cream, salt and real vanilla in a bucket of ice.
Thelma Vogiatzis, restaurant manager, describes Veranda's ambiance as having a "Café Del Mar feel" of fusion lounge music and tangibility. Whatever they call it, I call it just great food and a good night out. For excellence in food preparation and execution, for excellence in staff responsiveness and restaurant cleanliness, I have no choice but to give Veranda four out of four stars; And I'll be back for the Duck Bobotie.
Comments