Comments on: Happily, Mezzaluna now also Cape Town dinner option

By: Stephen Haddad

Stephen Haddad — Wed, 04 Nov 2009 21:23:57 +0000

After all the comments on the site in favour of Mezzaluna, I decided to give a go for my birthday this year. Like some of the other commentators, I was sceptical that it could live up to the hype ( on this site at least), but it certainly did not disappoint. The restaurant is in a great space, not cramped like many restaurants. Staff very efficient and JF very friendly. I had the Sea Urchin Spaghetti (how could I not!). I don’t think I need to add anything to the existing comments except to say I can’t believe I’ve never had sea urchin before, and definitely no need to add anything to this dish. Rest of party had tortelinni (one with mushroom sauce, other tomato based) and spaghetti cabonara. Tortellini in particular very flavourful, and the pasta itself itself probably the best I’ve ever had. For desserts we had tiramisu, cheese cake with choclate and panna cotta, all wonderfully light and creamy (as I prefer dessert). Definitely one to return too. Probably quite a good option before going to the theatre, as one can be in and out quite quickly.

By: Jürgen Seier

Jürgen Seier — Thu, 29 Oct 2009 14:39:04 +0000

Hi James, I also had a dish that I considered slightly too salty, but if you tell the owner he will happily change it .

By: JPR

JPR — Thu, 29 Oct 2009 07:59:51 +0000

Well I am glad you are happy to go back. My point re the oil was certainly not meant to have the dish flooded, that is unfortunate. It should be optional – but with good oil.

By: James

James — Wed, 28 Oct 2009 17:00:28 +0000

I had lunch at Mezzaluna yesterday and was so looking forward to it after the reviews and comments. Service was great and I really agree with JP regarding owner involvement- he was great and took time to explain the menu and warned us of unusual flavours (incl the fishyness of the sea urchin). Fantastic. The bread was lovely and fresh, the food however was a little bit of a letdown. We were having a light lunch so all 3 of us opted for the lunch-size (nice and manageable) pasta’s. I had the italian sausage tagleatelle, which I thought a little too creamy and overly seasoned (and I like salt)- i felt it needed a little herb. The wife had the sea urchin and I can see why you all are raving about the sea urchin flavour – rich and an essence of the sea, however this too was over seasoned… and I would add a touch more parsely and lemon to freshen it up a bit- it too was too rich which detracted from the sea-fresh urchins. I think the owner took JP’s advice of olive oil too literally and added olive oil, but I thought a bit too much. My brother-in-law had the porchini pasta and this was even more salty than the others. The mushrooms were actually a little devoid of flavour for a prochini- no idea why?. On a positive the pasta’s were perfectly al dente- magic. The espresso to follow was excellent. I will go back. I liked the simple but smart design, the owner-led service, the quality of the actual pasta…but might try different dishes to give the place a chance. Anyone else find their food a little over seasoned? Maybe I was just unlucky

By: Jürgen Seier

Jürgen Seier — Tue, 27 Oct 2009 18:15:51 +0000

Giovanni’s in Green Point is selling ready extracted and packed sea urchin roe. Hefty price but I suppose a little should go a long way.

By: Casper

Casper — Wed, 21 Oct 2009 08:06:43 +0000

Selling of sea urchins commercially. As far as I am aware the answer is no. However I suggest we do not create a market for this. Nb to know that the main food source for crayfish is sea urchins but even more importantly perlemoen is totally dependant on sea urchins. See following from research. When perlemoen reach a stage where they are ready to settle on the near-shore seabed, they must be in the right environment, otherwise they die. Ideally, they find a sea-urchin under which to settle. Not only do sea urchins protect the tiny abalone from predation by fish, urchins also feed on kelp so there’s a supply of detritus for the developing abalone . I suggest we stay out of this delicate balance.

By: Luke

Luke — Tue, 20 Oct 2009 05:38:31 +0000

Is their anyone selling sea urchins commercially ?

By: Jürgen Seier

Jürgen Seier — Sat, 17 Oct 2009 06:05:54 +0000

The bag limit on sea urchins used to be 20/person/day, and I think it is still the same. Therefore, considering Casper’s figures, diners can enjoy them with a clean (green) conscience. The cape urchin is abundant, as anybody who ever strapped a mask on and peered beneath the sea surface, or even just explored a rock pool, can vouch for.

By: Michael

Michael — Fri, 16 Oct 2009 16:33:00 +0000

I had it (sea urchin spaghetti) today and agree it is fabulous, it does really taste of the sea! and the pasta was wonderfully al dente. The dish looked as if there was nothing much there but boy was it tasty and filling!

By: JPR

JPR — Fri, 16 Oct 2009 15:42:36 +0000

Good considerations. Also wonder what the limit on urchin collection might be?