The Shortmarket Club (SC) has settled in and is now a happily reliable option for those who like more sophisticated dining experiences in the city. You can immediately see by the waistcoated staff and the service trolleys and the menu that’s laid out like an exemplar from a classic French bistro that SC aims to offer a more “adult” dining experience while most restaurants in the city take the casual contemporary road. One’s previous dining experiences (and certainly one’s age) play a part in how you’ll react to the “belle époque” ambience. I find it perfectly relaxing and I’d think that anyone who likes attractive spaces and pretty things will enjoy it – any hints of artifice are successfully trumped by the evident commitment to quality. Continue reading “Review: The Shortmarket Club”
From our January 2018 newsletter:
Global concerns over the abuse of power by men over women was a sobering theme that not even the cheer of the festive season could shake. In the US restaurant business it was particularly acute, with several well-known American chefs and restaurateurs like Mario Batali (whose restaurant empire will now be headed by women) and Ken Friedman (co-owner of the acclaimed The Spotted Pig in NYC) being exposed as or accused of being complicit in creating and maintaining uncomfortable environments in the establishments they were guardians of (with Batali’s public apology stating “I take full responsibility”, bizarrely followed by a recipe for cinnamon rolls – which someone blogged about making in an entertainingly acerbic post, incidentally). Continue reading “Facing up to Discrimination in the Hospitality Industry”
On the menu: Citrus cured seabass with duck liver parfait, fine herbs, pickled cucumber, red pepper essence
We recently enjoyed the suprising combination of duck liver parfait with cured fish in this very pretty dish. How did you conceive of putting those two together?
Chef Gordon Manuel: This dish is from our Discovery menu, and while The Pool Room and Oak Valley have always been well-known for their pork and beef, those can get a little bit heavy, so part of my thinking since we took over the operation of the restaurant was to add a bit more finesse, but finesse without being overly finicky – no tweezers and that type of thing. It’s also about balance; adding something to the menu that’s not so meat-heavy, and that works really well. Continue reading “Story of a Plate: Citrus Cured Seabass at The Pool Room”
By Pete Goffe-Wood.
I sit on the stoep of my room, miles from civilization, surrounded by dense green bush, the Zambezi River rumbling below me. My only companions are a thousand and one insects and an ice cold beer. Even the generators have gone to bed, so the whirring ceiling fan has spluttered its last breath and total darkness has descended. The humidity clings like a wet blanket and somewhere in the distance I hear the grunt of a hippo. Continue reading “Pinch of Salt: Carry on up the Zambezi”