Visiting the Roundhouse is always a special treat. The buildings are steeped in history, the views are breathtakingly beautiful, the food is exquisite and the service is some of the best you will find anywhere in Cape Town.
Chefs PJ Vadas and Eric Bulpitt along with the Roundhouse sommelier have put together an exceptional menu that looks like this:
The Roundhouse Brandy Menu
Water Buffalo and Pork Belly “Saucisson” with Pistachio, Peach Chutney and Mustard
Flight of the Fish Eagle
White Bean Velouté with Sour Dough, Chicken Liver Parfait and Caramelized Pear
Oude Meester Demant
Cob with Charred Aubergine, Squid, Salmon Trout Roe and Sea Lettuce
Collison’s White Gold + Water
Organic Celeriac Roasted in Goats Butter, Onion and Juniper Purée,
Cider Fermented Apple, Hazelnut Milk and Wild Herbs
Van Ryn’s 10 YO + Tonic Water, Short Drink
Chalmar Rib Eye with Roasted and Crudités of Beets and A Beer Purée
Klipdrift Gold + Magic Man’s Pomegranate Soup + Dry Ice
Six Textures of Felchlin Chocolate with Caramalised Bananas, Coco Nibs,
Treacle and Hazelnut Oil
Van Ryn’s 20 YO
This is a totally unique eating and drinking experience and is highly recommended. The brandies are presented in mixed drinks with the flavours specifically to chosen to match the food.
My favourite course was the Cob with Charred Aubergine, Squid, Salmon Trout Roe and Sea Lettuce, and possibly the best seafood dish I have ever eaten. I have every intention of going back to eat it again.
I also loved the Six Textures of Felchlin Chocolate with Caramalised Bananas, Coco Nibs, I mean who wouldn’t?
I loved the Klipdrift Gold and requested it to be served on its own as I feel it is best appreciated neat and without the cocktail ingredients.
All food Images courtesy of The Roundhouse and Fine Brandy. By Design™