Comments on: The Roundhouse has a new chef

By: MichaelO

MichaelO — Fri, 24 Jul 2009 08:04:01 +0000

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.

By: Sluiper

Sluiper — Fri, 24 Jul 2009 07:07:59 +0000

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.

By: Michael

Michael — Wed, 22 Jul 2009 09:47:37 +0000

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!”

By: MichaelO

MichaelO — Wed, 22 Jul 2009 09:04:04 +0000

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!

By: Jacques

Jacques — Wed, 22 Jul 2009 08:15:42 +0000

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.

By: MichaelO

MichaelO — Wed, 22 Jul 2009 06:58:15 +0000

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.

By: JPR

JPR — Mon, 22 Jun 2009 07:52:20 +0000

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.

By: ASH

ASH — Fri, 24 Apr 2009 15:18:38 +0000

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.

By: Bertus Basson

Bertus Basson — Sat, 13 Dec 2008 06:21:53 +0000

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

By: iteachcoffee

iteachcoffee — Sat, 06 Dec 2008 19:12:48 +0000

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.