**** UPDATE: Restaurant @ The Nek has closed its doors (!). The plan is to instead extend La Parada.****
The Constantia Valley is fast becoming one of the trendiest spots in Cape Town, with some of the best food and wine on offer. Not to forget the epic views. A recent addition to the fine dining scene is The Restaurant at the Nek.
The Restaurant at the Nek
Located at the picturesque, historical Constantia Nek site, this new fine dining hotspot takes pride of place next to the rather trendy La Parada. The Restaurant at the Nek was previously home to Harbour House Restaurant, which also forms part of the Life & Brand Group. The group saw the need for a more exclusive type of dining experience in the Constantia Wine Valley, one that not only celebrates modern South African cuisine but also showcases our amazing local wine.
I was recently invited to enjoy a delicious five-course lunch at this fantastic new eatery. The food was impressive and the extensive wine list equally so.
The Restaurant
The decor is simple yet stylish, in keeping with the landmark building. Neutral tones, sleek wooden furniture and natural stone, create an inviting interior, perfect for a relaxed fine-dining experience. Diners can also appreciate the breathtaking view of the Constantia Wine Valley from the restaurant.
Tableware has also been kept simple with an emphasis on top quality cutlery and stemware. I absolutely love their wine and champagne glasses.
The Chef
Heading up the team at The Restaurant at the Nek is Chef Dylan Laity, formerly from The Roundhouse in Camps Bay. His time at The Roundhouse earned him two consecutive awards for the “Top 21 Restaurants”, as well as “One Plate Awards” in the JHP Gourmet Guide, for 2017 and 2018.
Before working at The Roundhouse, Dylan perfected his skills at the award-winning Aubergine Restaurant, in Gardens. He considers his years spent working at a Michelin Star restaurant in London, as the beginning of his culinary journey and what ultimately shaped him as a chef.
Today, Dylan describes his cooking style as very natural, as well as being seasonal and ingredient-driven. He also likes to use modern techniques and plating styles, but the focus of the dish is always about the flavour and product quality.
On The Menu
Dylan and his team have worked hard to create a menu “set-to-impress”. The menu consists of modern South African cuisine, with influences from his travels abroad. There is something for every palate including seafood, vegetarian and vegan dishes, as well as meat courses. Dishes are all created using only the best and most seasonal produce.
The five-course lunch menu I tasted was incredible and included some of the restaurant’s signature dishes. My favourites were the beautifully cooked Mozambique Langoustines served with amasi, kimchi and tom yum jelly, as well as the Rare Karan Beef Sirloin seasoned with Rooikrans Coal Oil and fermented chillies. Each mouthful was a flavour explosion and had you yearning for the next bite.
Also on the menu was a Spiced Hake, with chermoula, parsley, organic carrots and brown butter, as well as a delicious Springbok Loin, served with semi-dried beetroot, blueberry, kale and celeriac.
Last but not least was a dessert of Amarula and White Chocolate Mousse served with feuillantine, green tea, coconut and lychee. I loved the unusual flavour combinations and surprisingly even liked the lychee, which I don’t usually enjoy.
The Wine List
As well as an exciting selection of dishes, the restaurant offers an extensive wine list with over 100 exclusive wines, MCC’s and champagnes; the perfect accompaniment to their five or eight-course menus.
Closing Thoughts
I really enjoyed my meal at The Restaurant at the Nek. The food definitely did impress and the service was attentive and professional, without being intrusive. The eight-course menu is R820 per person and with wine pairing, it is R1220, which I think is reasonable considering the amazing flavours, attention to detail and good portion size.
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