For a new restaurant to change chefs within months of opening is momentous, dangerous, curious. There’s always a story, one that is usually kept tightly sealed for reasons of consistency and integrity. After all, restaurants that aren’t chef-owned should be careful that the establishment is greater than the chef – which is difficult in our age of celeb-chef mania. Two high profile Cape restaurants have just changed chefs. For The Roundhouse, it’s the exciting news that PJ Vadas has come on board. With serious and recent international experience in the kitchens of Gordon Ramsay, this is a young man to watch. His dad owns Pembrey’s in Knysna, a great old-school spot.
Lunch at The Roundhouse today was very good indeed. They have traded the high-octane richness of the previous menus for more clarity of flavour and subtlety, plus a fascinating level of innovation. I tried dishes like: Terrine of Foie Gras with Smoked Eel, Mint & Pea Jelly; Chilled Watermelon Consommé, pickled summer melons & parma ham; Potato Gnocchi with Ox Tongue & Spring Vegetables – and they were of a remarkably high standard. The terrine was a masterpiece, with perfect brioche on the side. Having previously stated that I think The Roundhouse was going sideways on the plate, I am now happy to report they are moving up.
The other chef leaving is Christophe Chabanel who helped create the new restaurant at the Cape Grace. one.waterfront is no more, now it is Signal. The space is re-invented, the menu too – and as they launch, Chabanel departs. Reasons are “personal”. I have yet to eat here since the full re-do. Has anyone?
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17 Comments
My oh my but did Roundhouse impress today. PJ is my new hero. That was one impressive meal.
We had lunch at the Roundhouse on Sun 30th Nov. Beautiful venue and their wines are really fantastic. Apart from the desserts and madeleine's (excellent – made by the pastry chef) the food was appalling. Rancidity in the foie gras terrine; seriously bony eel; what looked like frozen veg (onion ring, greyish been and a slice of carrot as garnish?). The lamb was extremely fatty and sinewy. Perhaps it was chef's day off? At R480 a head it was unacceptable though.
This news is really disturbing, Sally. I hope you brought it to the attention of the manager right then and there?
Yes I was here and not making any excuses im sorry you had a bad meal Sally but at the momet I am here everyday all day, I make the terrine myself it is an extremely popular dish and I make a fresh one everyday, i am also not sure if you have tried eel before but unfortunantly it is very similar to Sardines and the bones are impossible to remove they are there I know but most people just eat them as for the veg no it is not frozen but pickled that it why the onion was brown, maybe the rancid flavour came from the bergamot Jelly it is a very unusual strong flavour as for the lamb I like fat on my meat I believe it gives amazing flavour . If you do come again please if there is a problem dont eat the entire dish and then complain rather send it back so I check it and sort out the problem for you then and there thanks PJ
Thanks very much for the feedback PJ. I did speak to the manager, and sent both my starter and main back – anomalous for me!
Fantastic website JP. Your newly published guide is looking very posh too.
Thanks for the compliments, Sally. Glad you could get the word from PJ too.
I think it is great when a Chef of PJ's calibre engages without making excuses. Took it on the nose. I wonder why Sally left unhappy if the dishes were sent back? Was there a disconnect on the resultant follow through. I had this experience at The Butcher Shop and Grill in Sandton: http://www.daviddonde.com/wp/?p=839
Sandwiches @ Rumbulion, Roundhouse's outdoor addition were exceptional. Who would have thought R100 sandwiches that were worth it. The bread was fresh and sublime. 200g of salmon or sirloin, delicately accompanied. Genius.
Service is well trained as ever if a little automated, but credit where it is due, the training is taking.
Hi There
I read a comment a while ago by a lady who was not very happy with her experience at the Roundhouse in Camps Bay.
My experience was so positive that I contemplate wether we dined at the same restaurant.
I finnaly made it there for dinner on Teusday and must say that the meal was top notch.
It was a pleasure to see involved owners( Dale and Fasie,well done!!) the table service was superb(Kieth) great ambiance, PJ and Vanessa is cooking unbelievable food.
It does not matter what anybody says all the blood, sweat and tears are worth it. The proof is in your pudding.
Kind Regards
Bertus Basson
Stopped in to see what all the fuss is about and was pleasantly surprised. Excellent, friendly service and a delicious butternut, mascarpone and sage pasta. The most minor of complaints: plum and apple crumble dessert portion was definitely too big. Loved the granola crust thought and tasted a truly superb berry sorbet on the pavlova. Will book again next time I’m in town for excellent food, service and view at reasonable cost.
Visited here on the weekend and tried the winter menu. At R180, this is outrageous value, and a compelling reason to visit. I ate a Jerusalem artichoke velouté with parsley purée, bone marrow and an oxtail jam (superb); then squid ink tagliatelle with squid, tomato and chilli (good, though could have had more chilli); and an excellent soufflé of prune and armagnac with mascarpone ice-cream. Interspersed are an amuse, a pre-dessert and post dessert “bon-bons” (nougat, macaroons, candied popcorn and doughnuts) taking the courses to a nominal six and also slanting this menu to lovers of sweets – the last three rounds are some form of dessert – too much for me, but no complaints from others! Service on the night was good, but not without curiously basic faults like wine glasses being cleared while wine was still being poured. On a full night in the front room, the acoustics were also challenging – but on the plate they were in great tune.
Had one of the most superb evenings at The Roundhouse last night. From the engaging car park attendants who never left us till they [yes they] handed us over to the welcoming waitress who took us to our table. The unbelievable service of Clifford who knew even the varietals in the blends of the wines we drank. Beautiful table linen and large napkins, heavy cutlery. The food of PJ and Vanessa was simply mindblowing and the wine matched with each course, the perfect partner. Fasie the consummate host. The Roundhouse needs the support of the city as much as it does the tourists.
To second Michael’s comment, we had a similarly good evening there last week – great service, fantastic food. My only complaint is that the portions were perhaps slightly large.
The one comment my wife and I made to each other was that we felt the portions were perfectly sized. We did a four courser and left feeling satisfied rather than sated!
I am sure I submitted this at the time (30 June) – but it seems not to have made it into ‘print’
“Just returned from what is probably my best meal in Cape Town this year – at the Roundhouse – and just R180 for 6 courses. Not only was service friendly attentive and a pleasure – particularly with Vanessa taking on the unexpected role of maitre’d (in addition to executing divine puddings). Food was exceptional especially the main course of some ‘melting’ lamb with saucing of intense flavour and consistency. A triumph – what more can I say? …well perhaps change the musak!”
Ate at Roundhouse last night and all the good things that have been said here about the restaurant have been understated.
I still cannot believe that for a mere R180 p/p we were treated to some of the best food Cape Town has to offer.
Every single dish, from the amuse-bouche to the bon bons, was perfection.
Even though only three choices between two different dishes had to be made from the set menu, I don’t think it was possible to go wrong with any of them.
The service was exemplary. We never felt rushed or hovered over, but the staff was very attentive and seem imbued with a sixth sense, allowing them to magically appear whenever their help is needed.
The only negative thing I could possibly say (as others have) is that the portions were perhaps a bit too big. Getting through 6 courses in a few hours, with each more delicious than the other, is quite a task. By the time pre-dessert was served, I was ready for a coffee and a single malt, but manfully ploughed through the final 2 dessert courses.
Our bill came to just under R1000 for two and included a decent Pinot Noir, apéritifs, coffees, digestifs and the tip. I don’t think there is better value for money in Cape Town at the moment.
Michael will be pleased to hear we had Edith Piaf and Ella the night we were there. I am amused at Sluiper’s comment of the portions being too big. It becomes a compliment in the days of complaints about portions being too small. I loved the wine service by the way when we were there earlier this week. The wine coming in a little decanter – you did not need to see the bottle as the waiter knew [a] what wine it was and [b] all the details from vintage to wines in the blend. Excellent glassware too. Sensational glass of Dirk Neipoorts 2004 Vintage Port at the end of the meal – chilled too, which I enjoyed.
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