WHERE THE ATLANTIC OCEAN AND CUISINE MEET AMIDST APPLAUSE
It was a joy to be invited by owner and CEO Lisa Goosen to try the new ‘small-plate’ menu at Tintswalo Kitchen Restaurant. After drinking in the view over welcome cocktails, we were shown around the newly refurbed rooms and to the guests’ private lounge and pool area. Every suite at this five-star property at the foot of Chapman’s Peak is named after an island. With the public taking advantage of the new cuisine, the property has made every effort to ensure that guests can enjoy the setting in solitude.
FIVE STAR, FIVE PLATES
We were asked to choose five dishes. I chose four, and then got order envy when everyone was compliant, and went the whole hog. I requested the tuna tataki with a cranberry and sunflower seed salsa with lemon ricotta and garlic, which got me off to a rapturous start. When my fried octopus with miso mayo and fresh pineapple and chilli salsa arrived, it was obvious that I had not yet viewed the documentary My Octopus Teacher, which I was saving for Friday’s date night. It sparked many a review and a lively debate. Korean spiced chicken wings with kimchi and lemon aioli followed the mushroom parfait with brioche toast and smoked pecan nuts, both oozing flavour. My favourite dish was the grilled curried cauliflower with Cape Malay velouté and peanut sambal. When my delightful table companions raved about the gnocchi with roasted butternut and a sage velouté being the ‘best-ever’, ‘the lightest this side of Italy’ and ‘heavenly’, I weakened, tasted, and agreed.
Then the lemon panna cotta arrived, with marmalade and a vanilla biscuit, heralded with loud applause. Hats off to the kitchen maestros for the food, and to Mother Nature for the enviable backdrop. Open for lunch and dinner, Tuesdays to Saturdays, and Sunday lunch. R650 per person for 5 items, chosen from a menu that has between 20 and 25 plates. Reservations essential, through Dineplan.