A rainy Saturday had us running into the shelter of hotel restaurant Café Royale. Situated at the bottom of the Cape Royale Luxury Hotel, the Parisian-themed café, with French music in tow, has just launched a new winter menu, and we got to try it out.
Situated at the bottom of the Cape Royale Luxury Hotel, the Parisian-themed café, with French music in tow, has just launched a new winter menu, and we got to try it out.
For starters, Chef Paolo brought out his cream cheese, salmon, tomato and sage canapés. We had made a promise to ourselves that we wouldn’t eat all the canapés in the beginning and fill up before the main meal… but we broke it. The combination of salmon and cream cheese always goes off with a bang, but Paolo’s addition of tomato and sage give it a different level of pizzaz and deliciousness.
We ordered a cocktail to indulge a little further on our Saturday afternoon. The Sour Apple Martini, consisting of vodka and apple sours. A fan of most things apple flavoured, this cocktail went down without a hitch, even though it was one of the stronger martinis we’ve tasted. Although slightly potent, it was a fun drink nonetheless and definitely had us ready to dig into the main meal.
The main meal we went for was the pan seared Line fish with vegetable ragout with a rich beurre blanc sauce to smother the fish in. The fish was the star, with the classic pan seared quality of a flat, seared skin with tender meat inside. A few baby corns alongside were sweet and crunchy, while the buerre blanc’s velvet creaminess was something we could have eaten alone with a teaspoon and licked the bowl clean.
The three options on the new menu for dessert had us experience a slight existential crisis. With choices like Red Espresso Créme Brule, Blueberry Parfait and Chocolate Fondant – it was more than difficult to choose. When in doubt, always choose the chocolate option. That’s what we say when it comes to desserts, milkshakes and cakes, at least.
Our particularly favourite dish of the day (and that could just be because of our undying sweet-tooth), was the Chocolate Fondant, served with vanilla ice cream and chocolate soil. The classic combination of chocolate cake-like-things and vanilla ice cream was thrown out the window and replaced by Chef Paolo’s oozing chocolate bun of happiness alongside a spoonful of something more than vanilla ice cream. A strawberry here, with a dash of berry compote there, cut the sweetness of the chocolate and ice cream and brought the harmonious triplet of chocolate, ice cream and tart berries together.
The end of the day left us full and content with the array of flavours we had pass our tastebuds throughout lunch. Who knew a three-course Parisian lunch paired with a West Hollywood sour apple martini would be all we needed for a great Saturday afternoon?
When Café Royale is open for breakfast 6h00am – 11h00am, for lunch 12h00pm – 15h00pm and dinner 15h00pm – 23h00pm
Where Café Royale is situated within the Cape Royale Luxury Hotel, 42 Main Road
Cost Food prices range from R60 – 165
Contact +27 21 430 0500, firstname.lastname@example.org