Roundhouse Restaurant

The Roundhouse Winter Lunch – 3 courses for R220

roundhouse — Wed, 09 May 2012 16:44:11 +0000

The Roundhouse is serving a delicious 3 course winter lunch menu for R220 (with wine pairing R400) from the 1st of May every Wednesday – Sunday. The thick walls of The Grand Old Lady will keep in the warmth created by our fire place, creating a wonderfully cozy setting for long winter weekend lunches and a memorable dining experience for family and friends.

Click here to see our current Winter Lunch Menu. To make a reservation enquiry via our website click here or call reservations directly on 021 438 4347.

We look forward to giving you a warm welcome!

The Roundhouse Autumn Special – from 1 May

roundhouse — Thu, 03 May 2012 13:08:43 +0000

The Roundhouse Team invites you to celebrate four wonderful years of fine dining cuisine and hospitality with our delicious Autumn Special. From the 1st of May we are offering a 4 course menu for R295 (with wine pairing R535). Click here to see our current Autumn Special Menu.

To make a reservation enquiry via our website click here or call reservations directly on 021 438 4347. (Please request the autumn special when making your reservation).

We look forward to giving you a warm welcome!

The outside Rumbullion Lawns – closed for Winter (reopens 1 Oct 2012)

roundhouse — Wed, 02 May 2012 10:44:39 +0000

Our outside Rumbullion Restaurant is now closed for winter and will reopen again on 1 October 2012.

1 more Sunday Sessions left – book your table now on the lawns

roundhouse — Mon, 23 Apr 2012 11:18:56 +0000

Join us for the last of the summer cocktails, delicious pizzas and chilled live music this Sunday from 2 – 5pm. Take in breathtaking views across Camps Bay and surrounded by the forests of The Glen.

Only 1 more Sunday Sessions left, so make the most of the remaining summer month and call us on 021 438 4347 to book your table on the lawns.

On-line booking enquiries via our website: www.theroundhouserestaurant.com/reservations/

We look forward to welcoming you to The Rumbullion lawns!

Colourful palette of cuisine

roundhouse — Mon, 02 Apr 2012 15:37:44 +0000

Join us for our 4 course à la carte menu and experience the deliciously colourful palette of cuisine created by Chefs Eric and PJ. Our menu displays contemporary dishes that combine the Chef’s Classic European cuisine background with a distinctly South African character. They are constantly looking to revive forgotten South African ingredients and recipes and incorporate them into the menu in a modern way.

The sourcing of ingredients is an extension of this locality – by actively sourcing the best artisanal produce that local producers have to offer, and using these ingredients in a style that is true to nature. Every plate is created with the aim of layering flavours and textural experiences, while preserving the authenticity of flavour of the natural product. Review our menu section for the latest à la carte menu.

Rules of Chocolate Easter Eggs

roundhouse — Mon, 02 Apr 2012 13:27:32 +0000

If you get melted chocolate all over your hands, you’re eating it too slowly.
Chocolate covered raisins, cherries, orange slices and strawberries all count as fruit, so eat as many as you want.
Diet tip: Eat an Easter egg before each meal. It’ll take the edge off your appetite, and that way you’ll eat less.
If you can’t eat all your chocolate, it will keep in the freezer. But if you can’t eat all your chocolate, what’s wrong with you?
If calories are an issue, store your chocolate on top of the fridge. Calories are afraid of heights, and they will jump out of the chocolate to protect themselves.
Money talks. Chocolate sings.
Chocolate has many preservatives. Preservatives make you look younger.
The problem: How to get two pounds of chocolate eggs home from the store in a hot car. The solution: Eat the eggs in the car park.
Why is there no such organization as Chocoholics Anonymous? Because no one wants to quit.

Sunday Session’s April Line-up

roundhouse — Thu, 29 Mar 2012 10:58:55 +0000

Join us for summer cocktails, delicious pizzas and chilled live music every Sunday from 2 – 5pm. Take in breathtaking views across Camps Bay and surrounded by the forests of The Glen.

Manouche performing this Sunday, so call us on 021 438 4347 to book your table on the lawns.

On-line booking enquiries via our website: www.theroundhouserestaurant.com/reservations/

We look forward to welcoming you to The Rumbullion lawns!

Closed on Saturday 31st March for a wedding

roundhouse — Wed, 28 Mar 2012 09:37:35 +0000

Please note that we will not be open for our Rumbullion breakfast, lunch and sundowners and Roundhouse dinner service this Saturday 31st March due to a wedding taking place here.

ZONNEBLOEM OLDIES STILL TOPS

roundhouse — Thu, 15 Mar 2012 17:29:02 +0000

Zonnebloem recently lined up some of its prized vintage wines for a tasting by wine writers and the current generation of families who have been supplying grapes to the brand over many decades. They met here at The Roundhouse Restaurant where Duimpie Bayly (CWM), a former winemaker for Zonnebloem, presented the 1964, 1974, 1982, 1995 and 2000 vintages of Zonnebloem Cabernet Sauvignon, as well as the 2009 Zonnebloem Limited Edition Cabernet Sauvignon.

Sipping and reminiscing made everyone hungry and celebrated chefs Eric Bulpitt and PJ Vadas obliged with a three-course meal matched with some of Zonnebloem’s current vintage wines – Zonnebloem Sauvignon Blanc 2011, Zonnebloem Lauréat 2009 and Zonnebloem Cabernet Sauvignon 2010.

Image captions:

Images by Nico Gründlingh of Image Solutions (www.imgsolutions.co.za).

The line-up of older vintages tasted.
Zonnebloem cellarmaster Deon Boshoff (left) with grape growers (from left to right) Piet Carinus, Christo Blake, De Waal Koch and Marais Neethling. These families have been supplying to Zonnebloem for three, four generations and more.
Cape Wine Master (CWM) Duimpie Bayly presenting the older vintages.
The Roundhouse Restaurant sommelier, Joakim Hansi Blackadder.
Pieter Smedy of GQ.
David Biggs of Davidbiggsonline.com.
Freelance wine writer Neil Pendock.
Zonnebloem cellarmaster Deon Boshoff presenting the current vintages.
(From left to right) Marais Neethling (grape grower), Piet Carinus (grape grower), Danelle Kietzmann (Zonnebloem’s SA brand manager), Deon Boshoff (Zonnebloem’s cellarmaster), De Waal Koch (grape grower), Deidre Samson (Zonnebloem’s global marketing manager), Duimpie Bayly (Cape Wine Master) and Christo Blake (grape grower).
Organic vegetable patch, raw and pickled with mushroom soil and herb emulsion, served with Zonnebloem Sauvignon Blanc 2011.
Venison loin with hay ash-baked beets, pickled blackberries and cherries, served with Zonnebloem Lauréat 2009.
Felchlin chocolate composition, served with Zonnebloem Cabernet Sauvignon 2010.

Good Luck all Argus Cyclists – see you at the finish line!

roundhouse — Fri, 09 Mar 2012 15:57:46 +0000