It’s Truth. After Dark Smullekker Nostalgic Local Cuisine at Cape Town’s Sexiest Café

Typically, when writing about some restaurant dining experience, I have to scratch my head over a unique angle of attack so that it doesn’t read as just another food or wine blog. I like to bequeath a personality and identity upon all of my children, no matter how many my brain gives birth to. Truth. After Dark has completely relieved me of that responsibility because their new concept is so unique – and so uniquely South African – that I scarcely need to plunder my intellectual coffers to come up with anything clever. I simply have to write about the experience. It’s brilliant. Let’s go…

A sokkie jol through nostalgic local foods

Less than a month after smashing England in the World Cup Rugby, the country is still cruising along at 37,000 feet on the psychedelic euphoria. To perpetuate the patriotism that victory achieved, Truth Coffee has cooked up an ingenious concept that celebrates our South African-ness and how our country’s diversity has defined our cuisine, especially here in the Cape, which is a melting pot in so many more ways than one. The new Sowf Effrekin menu – offered “After Dark” (18:00) – is a veritable sokkie sokkie jol through all the foods that are uniquely South African and, to South Africans themselves, dizzyingly nostalgic.

“We brainstormed some cool – or rather kif – ideas and kept one-upping each other until we hit on a concept to serve up re-imagined, sophisticated versions of the typical Sowf Effrekin comfort food we all grew up with,” says David Donde, founder of Truth Coffee Roastery.

Think: Stoney Ginger Beer, Durban bunny chows, Steri Stumpie flavoured milk, oxtail bredie, Bovril beef spread, prawn samosas, and Black Cat peanut butter.

Now take these idiosyncratic South African treats, dishes, and beverages and run them through the mind of a mad culinary scientist or, as Truth Coffee likes to say: “deliberately get it wrong in the most delicious way” and you’ve got the brand new Sowf Effrekin “Gastro-Kaap” menu. Prepare to be surprised.

Feeling Snek-ish

First of all, I would like to commend whoever wrote the Sowf Effrekin menu and its descriptions. Sorry Truth Coffee, but they should immediately quit their job as a restaurant employee and launch a glittering career as a comedy writer. I don’t think I’ve ever picked up a menu that has made for such good, entertaining reading. Also, for non-South Africans, it provides fairly essential descriptions of all the colloquialisms, ingredients, and dishes mentioned so that you too can participate in the joy of it all.

For starters, we ordered the Bovril-y on toast and a bietjie biltong: a South African braai snack done a little differently. The plate featured ostrich carpaccio, mushroom biltong, and a buttery brioche with a meaty glaze on top, a pretty accurate visual representation of Bovril on bread, especially since I like mine layered on thick enough to measure with a ruler. In centimetres. We also had the prawn samosa, a dish described in the menu as: “pastry, prawn, and prawn bisque. What is the question?”

One must remember that these are South African favourites that have been interpreted and reimagined so don’t just expect an haute cuisine version of the original thing. Expect the unexpected.

Moer of a hungry

For mains, we ordered the Durban-inspired, slow-cooked lamb bunny chow and the oxtail bredie, two legendary and proudly South African comfort foods that are infinitely more effective than wine in perking you up after a particularly onerous day; this, coming from a wine lover. Again, these dishes had been “deliberately gotten wrong in the most delicious way” with the bunny chow resembling a rugby ball and being a baked bread filled with tender lamb curry. For the oxtail bredie, they “channelled their inner Ouma”, and the result was oxtail, deboned and stuffed with a chicken and mushroom concoction, and served South African style with a red wine sauce, vegetables, a maize dumpling, and a dusting of spiced crispy rice. We South Africans do love our Spice for Rice.

Cocktails

I need to create a new section for the cocktails on Truth’s Sowf Effrekin menu because they absolutely deserve it. Served in their original vessels (just with a cheekily revised label), the cocktails are delicious and so gut-bustingly fun and funny. There’s the Fat Cat, a creamy peanut butter, golden syrup, and banana smoothie-type cocktail laced with Amarula liqueur and Floating Dutchman rum, served in an actual Black Cat peanut butter jar. I would happily chug the stuff as a breakfast smoothie before hitting the office, with interesting consequences, I’m sure.

Then there’s the Stoner cocktail, served in an original Stoney Ginger Beer bottle, and composed of Blitsem Witblitz, ginger and hemp soda, and saffron, of all things. And the Melktert Pina Colada, a concoction of Mhoba rum, Takamaka coconut rum, condensed milk, pineapple, and cinnamon served in an actual condensed milk blikkie. I mean, who needs dessert after all that?

Schweet-like-a-lemon

We do because we’re piglets. And so we ordered the Malva pudding, which was delicious: swimming in custard, topped with a crispy toffee-like latticework thingy, and served with Amarula ice cream. Happy place.

Take a trip down memory lane

With Truth Café having been voted the ‘Best Coffee Shop in the World’ for two years running by The Daily Telegraph, founder David Donde and his team felt inspired to do for the local food scene what they’ve done for coffee by expanding their culinary offering to include dinner. And not just any dinner experience…but one that is humorously and proudly Sowf Effrekin.

I could wax lyrical about all the other absolutely delightful Gastro-Kaap dishes on the menu but I encourage you to discover each comedic and tasty gem for yourself. The menu is as much a delight to read, as it is to experience and there simply is nowhere else in Cape Town that shows off nostalgic local cuisine in as unconventionally romantic an environment as Truth. After Dark.

Truth. After Dark experience kicks off from 18:00 until midnight, Monday to Saturday. For bookings and enquiries, please email info@truth.coffee or call +27 (0) 21 2000 440.

www.za.truth.coffee

36 Buitenkant Street, Cape Town City Centre

This blog was originally written for Southern Vines, the largest leisure and lifestyle magazine in the Western Cape of South Africa: https://www.southernvines.co.za/2019/11/25/truth-after-dark/

Surfshack, baby, Surfshack!

The newest kid on the Camps Bay strip, and the newest jewel in the Kove Collection tiara is a beachside restaurant called the Surfshack Diner. This brand spanking new contemporary seaside diner is a righteous place for a lengthy afternoon or evening of delicious dinner classics (with a unique twist), drinking cocktails or wine, and enjoying front row seats to one of the best sunset spots in Cape Town.

Island vibe meets trendy LA hotspot

Perched on a prime location on Camps Bay’s golden mile and with views out over Camps Bay beach and the Atlantic Ocean, Surfshack Diner hardly needs to be pretty on the inside (with a view like that, who’s looking in?) and yet it is: most assuredly so. Think: casual island beach café meets trendy Malibu hangout spot. The Surfshack Diner has a rustic island vibe with its bamboo-lined ceilings, rope-wound columns, and, of course, views of beach and palm trees. And yet, it is all executed in an uber stylish way with a generous helping of vivacious buzz. In other words, it’s the kind of venue you would be in absolutely no rush to leave, which is aided in no small part by the gratifying and varied food, wine, and cocktail menus.

First tide, man

For starters, we ordered a collection of “sharable plates” so that we could all get a feel for the vibe of Surfshack’s cuisine. Our bounty consisted of blistered jalapeno peppers stuffed with goat’s cheese and drizzled with hot honey; rice crispy prawns encased in puffed rice and citrus syrup; seared ahi (yellowfin tuna), avocado, jalapeno slices, truffle citrus aioli, and wasabi flying fish roe perched on crisp tortillas; salt and pepper baby squid with coriander and jalapeno dressing; and, of course, French fries! With a vegetarian in our midst, we also ordered one of the Surfshack’s ingenious creations: crispy, curly corn on the cob (cobs that have been quartered lengthwise to the core to create what looks like ribs) with smoked pepper aioli, pecorino cheese, and lime. Absolutely delicious!

Second tide, man

For mains, I was torn into a million pieces. Should I choose the poor man’s lobster roll with prawns, avocado, lime, and chive aioli? God, that sounds good. Or how about the hot honey fried chicken burger? The baked line fish of sea bass with lemon and citrus aioli also sounds divine. At the end of a lengthy internal battle the scope of Waterloo, and having had a titillating preview of the ahi tuna, I decided on the sesame seared ahi tuna steak with chilli, spring onion, crispy shallots, coriander, and citrus dressing with a side of citrus-based coleslaw (non-creamy).

Two of our party chose pizza, which is made in the attractive wood-fired pizza oven that dominates the far wall of the restaurant. And another two went for the “bucket of shellfish” (langoustines or prawns), which one can order with a flavour (Cajun or lemon and herb), sauce (lemon butter, garlic butter, etc.) and side of their choice. We were happy diners!

Kove Collection Wine

The Kove Collection has teamed up with various South African wineries to create a signature range of wines, all of which are featured on Surfshack’s menu, in addition to a handsome selection of wines from around the Cape. It’s lovely to note that for every type of wine (cultivar, red/white blends, and sparkling wine), there is a choice of three different wines by the glass. This gives guests who don’t want to order a bottle, or who prefer different wines with different courses, a more than decent selection. With our meal, we had the Kove Collection Sauvignon Blanc from Waterford’s Pecan Stream range and an unwooded Chardonnay from Glen Carlou.

A reliably awesome time

Restaurants on the Camps Bay strip have a reputation for demanding tourist prices for food that isn’t all that great and service that is so harried and over-worked you could very well take a nap in between ordering drinks and food. I’m very pleased to say that our experience at the Surfshack Diner was a stark opposite. The food was truly excellent and our server Kingston, one of the nicest, most professional waitrons I’ve had the pleasure of being spoiled by in recent memory. So if you’re looking for a place to impress friends, family, and especially visitors to our fair shores (who have been told that Camps Bay is “all the rage”), bring them to the Surfshack, baby, Surfshack!

P.S. Enjoy having the song “Love Shack” rolling around your head for the rest of the day.

The Surfshack Diner is open Monday to Sunday, 12:00 to 23:00. For bookings and enquiries, please email info@surfshackdiner.co.za or call +27 (0) 21 437 1802.

www.surfshackdiner.co.za

201, The Promenade, Victoria Road, Camps Bay

This blog was originally written for Southern Vines, the largest leisure and lifestyle magazine in the Western Cape of South Africa: https://www.southernvines.co.za/2019/10/29/surfshack-baby-surfshack/

One of a Million V&A Waterfront Restaurants, Firefish Manages to be “One IN a Million”

If you’re anything like me, you’ll have your tried-and-tested V&A Waterfront restaurant: the one you make a beeline for because you know the sushi is good, the wine list isn’t an insult to the wine educated, and the prices aren’t a total swindle. I know, right? Sounds like a bit of a unicorn at the V&A. The problem with this tendency is that restaurants like Firefish can sail under the radar, when in fact they more than meet all of the above criteria: the food is delicious (and healthy to boot), the atmosphere cheery and chic, and the views of Table Mountain a postcard of Cape Town you’ll take home and keep with you forever. And if all of that isn’t enough, Firefish is currently offering a winter menu special, which runs until 31^stAugust 2019.

With all of this considered, I was seduced away from my usual V&A Waterfront routine for lunch at Firefish, hosted by the Kove Collection, the hospitality group behind this sophisticated harbour-side eatery and a portfolio of other South African restaurants, bars, and hotels.

Welcome drinks

Firefish Restaurant opened its doors towards the end of 2017, adding to V&A Waterfront’s existing cornucopia of eateries. Initially, the sheer variety of restaurants on the Waterfront’s Breakwater Boulevard can seem a bit overwhelming but once inside Firefish, its naturally bright and cheery interior and sophisticated, chic atmosphere drown out the noise and distraction of its neighbouring restaurants.

Firefish is an upmarket restaurant – and a Writer’s Choice Top Rated one at that – perched right on the harbour’s edge, yielding iconic views of the Cape Town harbour, from its tourist boats and restaurant-lined quay to the coruscating Ferris wheel and Table Mountain beyond. It has a delightful sheltered outdoor seating area but, due to the cold weather, we gathered inside and eased into our lunch with a flute of Graham Beck Brut and a bit of a chinwag with fellow foodie writers, bloggers, and photographers.

Three-course lunch with Kove Collection Wine

The Kove Collection has teamed up with various wine estates around the Cape to put together a signature range of wines, which we were treated to over the course of our lunch. To begin with, I had a glass of the Kove Collection Thelema Mountain White, an aromatic, lively, and elegant French oak barrel matured blend of Chardonnay, Viognier, and Rousanne. This paired excellently with my delicious starter of tuna tartare: cubes of raw, tender tuna served with avocado purée, crème fraiche, citrus dressing, and what tasted like a wasabi soy sauce with slices of raw chilli for kick. Also on offer were the parsley, butter, and lemon-dressed grilled baby squid and a fried goat’s cheese pastry, which, according to the exclamations of joy from my fellow diners were equally as delicious.

Tuna Tartare

For mains, I chose the pan-roasted sea bass, cooked to succulent perfection with a crispy skin, and served with mussels, olives, cherry tomato halves, buttery baby new potatoes, and fresh thyme and fennel. Curious to try another of the Kove Collection wines, I veered from the tradition of pairing fish with white wine and ordered a glass of the Thelema Mountain Red, a gentle, smooth, and cherry-fragranced blend of Cabernet Sauvignon, Merlot, Petit Verdot, Grenache, Shiraz, and Cabernet Franc. Whoever said red wine and fish don’t go together has clearly never paired their seafood with the right red wine.

Pan-roasted Sea Bass

Other dishes served for lunch were the grilled cauliflower steak with cauliflower purée and a walnut caper salsa, and grilled sirloin with walnut salsa verde, charred shallots, and potato fries. Here, it should be mentioned that while Firefish presents as a seafood restaurant (probably because of its ice bar, where guests can make their choice of fish, crustacean, or freshly shucked oysters), its menu is more accurately described as “surf and turf”. Making use of a Josper Charcoal Grill, Firefish turns out seafood, meat, and even vegetarian dishes that are both grilled to perfection and that retain their nuanced flavours. Also, using this state-of-the-art cooking equipment means that the restaurant can offer guests a varied menu that caters to all palates.

Our final course was a choice between creamy coconut panna cotta with mango sorbet, lime soil, and fresh wedges of grapefruit and orange, and vanilla crème brûlée with strawberries and olive oil sponge. I know: what a cruel thing to do making us choose between the two! I opted for the former, since my love of coconut panna cotta knows no bounds; not even the lure of crème brûlée.

One in a million

Firefish is one in a million for several reasons. Quite literally, it is one of a million V&A Waterfront restaurants, many of which are located cheek-by-jowl along the harbour’s edge. In spite of that, it manages to stand right out with its delicious, well-priced, and varied menu; impressive wine list; artful food presentation; chic ambiance; friendly, efficient service; and, let’s not forget, extraordinary harbour and mountain views. And so, for more esoteric reasons, Firefish is, to me, one in a million!

Firefish is open Monday to Sunday, 12:00 to 22:30. For bookings and enquiries, please call +27 (0) 21 286 4933 or go to the website at www.firefishrestaurant.co.za

Shop 154 Victoria Wharf, Breakwater Boulevard, V&A Waterfront

This article was originally written for Southern Vines, the largest lifestyle and leisure magazine in the Western Cape of South Africa: https://www.southernvines.co.za/2019/07/02/firefish-one-in-a-million/

Launching the 2019 Vintage of De Wetshof Limestone Hill Chardonnay

In 2018, a Japanese fraternity of sommeliers named the Limestone Hill Chardonnay from De Wetshof the “Oyster Wine of the Year”. Being a Pacific Ocean-embraced island with a culture and cuisine deeply rooted in seafood, they should know, shouldn’t they? Originating from South Africa’s very own “House of Chardonnay” in the Robertson Wine Valley, the Limestone Hill Chardonnay is no stranger to accolades with bottles of past vintages appearing more decorated than a Christmas tree.

But it wasn’t to celebrate and explore the wines of vintages past that we gathered at SeaBreeze Fish & Shell Restaurant on Bree Street, the carotid artery of Cape Town’s culinary scene. No, it was to celebrate the arrival of the brand new vintage, the 2019, over a lavish three-course seafood lunch!

South Africa’s “House of Chardonnay”

For three generations, the De Wets have toiled over their hectares in the Robertson Wine Valley, transforming sunshine, terroir, and grape juice into a generous selection of variously styled and site specific Chardonnay wines. So intimately intertwined is the history and present of this estate with this noble Burgundian grape varietal that De Wetshof has earned an international reputation as South Africa’s eminent Chardonnay House. The De Wets live and breathe Chardonnay: it runs in their veins (and probably not just figuratively speaking either).

The Limestone Hill Chardonnay

The Limestone Hill Chardonnay is one of the estate’s more accessible wines, both in price and in ease of drinkability. It’s widely known, well trusted, reliably delicious, and (be warned) dangerously quaffable. Now, typically, I like my wines wooded and with a few years under their belts, but there’s a whole lot to be said for this youthful, vivacious, unwooded Chardonnay and even more so because, at only a few months old, it is rich and complex yet elegant, with fresh flavours of citrus and ripe fruits underscored by a gentle minerality.

Actually, since I couldn’t possibly better the words of American wine critic Robert M. Parker in describing this wine, I’ll simply quote them here:

“The De Wetshof Estate Limestone Hill Chardonnay offers impeccably pure, refreshing apple, peach and lemon fruit, a lovely leesy richness of texture, and a nutty, chalky, fruit-filled finish of imposing length. Understated and less tropical than some of the better un-oaked Chardonnays, this wine possesses far better balance and sheer drinkability – not to mention more finesse – than 99% of the world’s Chardonnay I have experienced.”

Yeah: what he said.

The De Wetshof Limestone Hill Chardonnay carries quite a hefty reputation and, as we’ve seen, one that extends both east and west of South Africa. But it’s when this accessible wine of great substance is paired with food that it truly sings.

Three-course seafood lunch ft. Limestone Hill Chardonnay

We sat down to lunch at the SeaBreeze Fish & Shell, which is owned and run by Britons Alex and Ruth Grahame, previously of the Hornblowers seafood restaurant in Gourdon, Scotland. This contemporary take on the traditional seafood restaurant prides itself on “sourcing local, sustainable seafood presented creatively and with a lighter touch.”

For starters, we were treated to a plate of fresh, naked oysters of various provenances (Saldanha Bay and Knysna) and two dressed with lime, horseradish, and Amasi – yoghurt-like fermented milk. Next up was an absolutely delicious and perfectly seared steak of locally landed yellowfin tuna served on a swath of herb pesto and garden peas, with grilled baby fennel and sautéed new potatoes. And finally, a tart wedge of lemon, uh, tart with a rich whipped, vanilla-infused Chantilly cream.

Every course was delicious: fresh, beautifully balanced, and satisfying without over-extending the belly, as can be the case with multi-course meals. What was truly extraordinary about it all – and to this I take my hat off to the Chef in the crafty design of the menu and skilful execution of flavours – was how every course showcased a different facet of the De Wetshof Limestone Hill’s personality. The Chardonnay’s citrus notes sang with the oysters, reached a fruity crescendo with the tuna, and settled into more saline flintiness and minerality with the sweet lemon tart. In turn, each course was elevated by the wine.

On the whole, it was a wonderfully flirtatious pairing and even a bit dangerous how easily that Chardonnay went down!

A tried, trusted, and true gem

A good wine and food pairing is the pinnacle of pleasure for yours truly and I was wholly impressed with the 2019 De Wetshof Limestone Hill Chardonnay, not only as a wine to be enjoyed on its own but as a pairing to three remarkably different seafood courses. It’s unsurprising that its one of the top selling unwooded Chardonnays in Cape Town and, according to winemaker Johann De Wet, the 2019 is set to become one of the best vintages too (with fantastic aging potential).

The Limestone Hill Chardonnay is drinking proof that a great wine doesn’t need to cost a small fortune, be accessible only by stepladder, or be older than Kirk Douglas. Oftentimes, true gems are made in the same year and exist at eye level.

DeWetshof Wines: www.dewetshof.comSeabreeze Restaurant is open Monday to Sunday, 12:00 to 21:30. For bookings and enquiries, please call +27 (0) 74 79 39 349 or email hello@seabreezecapetown.co.za. 

www.seabreezecapetown.co.za

211 – 213 Bree Street, Cape Town

This blog article was originally written for Southern Vines magazine, the largest lifestyle and leisure magazine in the Western Cape of South Africa: https://www.southernvines.co.za/2019/06/18/launching-the-2019-vintage-of-de-wetshof-limestone-hill-chardonnay/

For an Education in Authentic Japanese Cuisine, Head to Kyoto Garden Sushi This Winter

Claire Gunn Photography

In Cape Town, where rain is enthusiastically welcomed, winter is no excuse for staying indoors. In fact, most restaurants in the Mother City celebrate the wet season with fabulous winter specials and Kyoto Garden Sushi is no different. And so, on a crisp winter’s Friday evening, we found ourselves in the tranquil embrace of this small, intimate, and incredibly unique restaurant to experience its five-course tasting menu.

You’ll find Kyoto Garden Sushi tucked discretely into an elbow in Kloof Nek road, where the surrounding bars’ clientele bursts out onto the sidewalks on a weekend evening. Leaving the rowdy noise of this popular nightspot behind you, you cross the threshold into a peaceful, low-lit, and superbly romantic oasis.

Claire Gunn Photography

A five-course exploration of Japanese cuisine

Kyoto Garden Sushi is a bit of a digression from the standard sushi eateries Cape Town has to offer but because of this, it would seem to deliver a far more authentic experience for adventurous diners. Forget store-bought wasabi in a tube, complex sushi creations featuring biltong and cream cheese, and fashionable photographic artwork of young, smiling westerners. The décor here is minimalist yet beguiling, the menu reflects the ocean delicacies coveted in Japan, from sea urchin to squid (with ink), and the beverage menu is an ode to the country’s booze-making traditions and trends, offering guests a vast selection of Japanese gins, whiskies, cocktails, and sake.

We began our meal with a trio of ocean ingredients – eel, sea urchin or “uni”, and scallop – prepared simply with the natural flavours and textures of the meats taking centre stage. To be perfectly honest, we both anticipated this first course with much trepidation but, bite after bite, we were both astounded by how delicious these exotic delicacies were. The eel was rich, fatty and perfectly complimented by a sweet barbeque-type marinade, the scallop was tender, soft, and sweet, and the sea urchin a pure blast of fresh ocean… like being smacked in the face by an Atlantic Ocean wave.

Claire Gunn Photography

Actually, to describe the latter, a new paragraph is necessary. Sea urchin outside of its pretty green shell is not the most attractive meat: “orange and gooey” accurately describes it. Its flavour, however, is one of pure nostalgia for anyone who has grown up next to the ocean, bringing to mind childhood memories of playing in the tidal rock pools alongside Fish Hoek beach. The flavour was neither salty nor fishy, but if ever there were a flavour analogy for the ocean – the living, breathing ocean – sea urchin would be it. What a treat.

Claire Gunn Photography

We accompanied our first course with chilled sake, a traditional sweet Japanese beverage made from fermented rice.

Next up was a whole squid from Port Elizabeth, sliced and served on a bed of rich, salty squid ink followed by spinach leaves and oysters served tempura style with a delicious ginger sauce. Three courses in – and with sake glasses drained of their delicious contents – we decided to explore Kyoto Garden Sushi’s fabulous Japanese inspired cocktail menu. With names like Japanese Apple Tree, Dirty Ninja Saketini, Geisha, and Green Tea Destiny, how could we resist?

Our fourth course was a refreshing, palate-cleansing bowl of chilled broth laced with lime and served with thick noodles and chopped spring onions. Then there was the Maine lobster with brown butter; a meat so rich and naturally sweet that I actually preferred it without the butter (but that’s just a matter of personal taste – my plus one looked like he’d won the lottery when I told him he could have it all to himself).

Finally, dessert: three dollops of dense, creamy ice cream, each of which incorporated different, unorthodox (for us here in South Africa) flavours: salty-sweet miso, refreshing lime, and citrusy yuzu. Our final course was washed down with French Chardonnay because… well, when does one ever need an excuse to drink French Chardonnay?

Claire Gunn Photography

Japanese whisky tasting

With all five courses demolished and cheeks rosy from the sake, cocktails, and wine, we were contemplating our next move when the restaurant proprietor, Scott Wood, approached us with a bottle of Japanese whisky. Apparently, this is something he does quite frequently with guests who show a real interest in the cuisine and the authentic experience. Thus began a most fascinating journey through Japanese whisky of which we tried about four and while I have never been very fond of whisky, the Japanese craft it in a way that I find wholly palatable – sweet, nutty, and smoky.

Claire Gunn Photography

Our new go-to sushi spot

We had an extraordinary time at Kyoto Garden Sushi. The whole experience felt authentic, wholesome, and unpretentious. Scott is a very hands-on owner, who is as happy to clear away plates and wipe down tables as he is to take you on a tipsy tour of Japanese booze. The service was top notch, the waitrons a real pleasure to interact with, the food simple, yet spectacular, and the ambiance romantic with a real air of Eastern enchantment.

Claire Gunn Photography

If you’re looking for a go-to sushi restaurant or just an escape from whatever it is that ails you, try Kyoto Garden Sushi in Cape Town. And if you plan on endearing yourself to the proprietor for a whisky tasting, prepare to Uber home!

Phone: 021 422 2001
Address: 11 Kloof Nek Road, Gardens, Cape Town
Web: www.kyotogardensushict.com

This article was originally written by Thea Beckman for Southern Vines Magazine: http://www.southernvines.co.za/2018/05/29/for-an-education-in-authentic-japanese-cuisine-head-to-kyoto-garden-sushi-this-winter/