1800 Degrees, Green Point

Here’s a first look at a new steakhouse in Cape Town, sent by a regular contributor, David Donde and pasted here verbatim:

This is the claim:

“THE HOTTEST NEW RESTAURANT IN TOWN”

and

“The name of the restaurant refers to a signature grill – imported from New York and the first of its kind in South Africa – that literally cooks steak at a temperature of 1800 degrees Fahrenheit.  Unlike ordinary grills, it cooks from the top, forcing the moisture to the centre and sealing the meat very quickly to ensure that it retains maximum flavour and succulence. ”

The reality is a perfect Businessman’s meeting venue. Sexy space, slightly overlit, contemporary post modernist chic with blue accent lighting. Muzac on hand to compliment the mood. It is a solid private and pleasant space to be in. Sitting outside gives a New Yorkish boulevard feel on a warm summers night (I got lucky). The service standard was excellent, although I was there by invitation… Got my Martini order wrong, I think this was barman confusion rather than a waiter error. I presume this type of error will disappear as they grow into the space. 

Aperitifs in the seductive bar. The space may give Planet Bar at the Nellie  a little challenge. Nicely wide cocktail menu, serious, cool and not designed for a beach bar. We sat outside for starters. No napkins. Salads were well presented. My Vietnamese prawn & chicken salad was a little too sweet in the dressing. The trend of cutting the cucumber half slices into little smiles, removing the pith is a pet hate. I always assume this is to allow pre preparation. Further the pith tastes good. Not at this level seriously guys. The goat’s cheese salad promised elusive asparagus with no explanation as to their absence. The chicken liver was excellent. The bread rolls were cute and obviously hand made but tasted like pre frozen bake offs. 

My piece of Rib eye, was overcooked slightly, but tender and delicious. They did offer to re-make I did not get 1800˚ of difference on the plate though. They have a truly amazing selection of salts and rubs to prepare your steak with. Sauces were also varied traditional and unusual. Well done. I quote “ Argentinian Chimichurri, Indonesian Coffee, Madagascan Peppercorn, Spanish Madeira and Peruvian Anticuchos sauces.  You can further enhance the flavour of your meat with an impressive variety of imported, hand-harvested, gourmet salts from around the world.  Dark Pink Himalayan salt, Hawaiian True Kona deep water sea salt and Aleppo Chile pepper salt are only some of the speciality salts on offer” The side of potato Gratin was just a touch undercooked. Langoustines were truly superb, sweet succulent tasty with the perfect texture. Well, well done! unusually the Venison was Impala and this was served unusually with uninspired lentils, and the dish was not suggested to be accompanied by sides. 

Open plan kitchens are always a little dangerous, and in this case two chefs bickering loudly could have been a highlight I would not have missed in a venue of this high standard. A decent broad wine list with reasonable to high pricing. Not too corporate feeling. 

I am being very critical as this is a space that will produce the goods in time and is well worth a visit, in the high price bracket, but delivering the goods. 

Breakfast – 06h30 – 10h30; Lunch – 12h00 – 15h00; Dinner – 18h30 – 23h00

47 Main Road, Green Point, Cape Town, 8005

Tel:  +27 (0)21 430 0796

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