The six-floor setting with sweeping city views is not what draws diners from all corners of the globe to the Old Biscuit Mill in Woodstock. Luke Dale Roberts’ reputation and genius, backed by the hands-on talents of head chef Freddie Dias, combine to produce plates that are not only visually captivating, but multi-flavoured too.
Start with a zesty cocktail before dining on a series of dishes designed to be shared, headlined under salty, sour, sweet, bitter and umami. Some ever-popular favourites remain on the menu, like the fish sliders, beef tataki and fish tacos, but around them there’s constant innovation. They are a winning combination – Luke leans towards Asian flavours, and Freddie taps into his Portuguese origin and love of Mediterranean foods. The peri-peri chicken is based on Freddie’s mother’s recipe. The mash and gravy with smoked chicken jus is simple yet exceptional, the asparagus and leek tart light and lingering. The hazelnut and apple tart with cinnamon ice cream as a grand finale will have you returning for more. Engaging, explanatory service tops an unforgettable, fun experience.
“The menu is approachable yet intriguing, it does offer some different things. It challenges yet is comfortable,” says Freddie. He personally enjoys cooking with olive oil, olives, tomatoes, garlic and kale – all typically Portuguese ingredients. “I want to create food to interest and provoke, I believe food should challenge people. I’d love to see South Africans become more adventurous and open-minded. It cannot kill you – food keeps you alive. I have a radical humility. I see faces of diners – that’s why I do it. I became a cook to serve – it is called the service industry. It is beautiful and honorable to be feeding people.”
“My food style differs from Luke but the ethos, quality, standards and execution are the same.” Chef Freddie Dias
Address: The Silo, The Old Biscuit Mill, 373-375 Albert Road, Woodstock, Cape Town, 7915
Phone: 021 447 0804