COME winter, two things happen in the restaurant industry maybe three: they can close for their annual holidays, they can concoct menus full of hearty belly-warming comfort food, and then they can offer them as brilliant, affordable specials.
There is never a better time to be eating out than now, especially at wine farms where diners can pair their meals with big, fat, juicy reds.
Throw in a roaring fire and you have my idea of bliss.
Col’Cacchio
Moving away from wine farms and into great family value territory, Col’Cacchio has a “I Love Twosdays” promotion until the end of July. It works in twos: for every two pizzas ordered you will get the cheapest one free, and the same goes for pastas.
Ten is more than two, and that’s how many new dishes there are available now.
Highlights include Salubre pasta - linguini with Pomodoro sauce, butternut, feta, pumpkin seed praline and caramelised seeds; Spaghetti & Vegballs - vegan meatballs, pomodoro sauce and vegan parmesan; Cosi Verde pizza - spinach base, vegan cheese, broccoli, edamame beans, vegan basil pesto, spring onion and black pepper; and Salmone pizza - smoked salmon trout, rocket, sour cream and black pepper.
All day, every Tuesday, for sit down meals only. For more info, go to www.colcacchio.co.za
Twosday: Order two pizzas and get the cheapest one free.
The Shortmarket Club
The Shortmarket Club has some new dishes for the season - including venison - as well as it's Prix Fixe lunch menu, three courses for R280 per person, or R380 per person with a carafe of wine. It is available at lunchtime only, Mondays to Saturday, until the end of September, and the dishes will change as per chef Wesley Randle's instructions.
Bookings can be made online at www.theshortmarketclub.co.za or call 021 447 2874.
The Red Table
Nederburg The Red Table restaurant, in the Paarl winery’s historic manor house, will have a winter feast of meat and spice during Seven Days of Shiraz & Venison at Nederburg from June 11-17.
Offered individually, or as a set menu for R320 per person, guests can relax in the inviting atmosphere of the manor house, while indulging in a starter
of lightly smoked ostrich carpaccio, served with ripe figs and goat’s cheese; a main course of slow-braised kudu shank, creamy cauliflower purée, baby vegetables and café au lait sauce; and espresso brulée with pistachio biscotti for dessert.
The main course is served with a glass of Nederburg’s The Winemasters Shiraz 2016.
