Pepenero

 
 
No 1 Two Oceans Beaches, Bay Road
Cnr Beach &Surrey Place

Mouille Point, Cape Town
Western Cape
 
021 439 9027
Email:
Website: http://www.pepenero.co.za/
 
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Italian
     
    4 reviews
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Pepenero 4out of 5 based on 4 ratings. 4 user reviews.
 
Price Range: Mid
Seating: 100+
 
  • Licensed
  • WheelChair Access
  • Accept Credit Cards
  • Booking Required
  • Parking
 

Recent reviews

 
 
Jaimie
Tuesday, July 01, 2014
Everyone else seems to be giving reviews of a hard or bad nature. I found my experience here quite the opposite. I thought your staff were incredibly well trained and very good in their service that was provided. They were intelligent, polite, knew a great deal of the wines list and made us feel at home. I have been to this restaurant on two occasions in the past month and found the winter menu exquisite and the cocktail specials even more awesome. I think sometimes people go out to restaurants and forget their manners, yes I know you are paying for a meal or a service but then respect your waitron. I worked as a waitress for a few months and found it crazy how people can go out and act as if they are a king, ordering and demanding but being complete a**holes at the same time. Just saying. I think your restaurant is awesome and I am considering hiring out the venue for my birthday, depending on party size of course.
4 Pepenero
 
Jacqui
Sunday, May 18, 2014
My response after a call from management: Dear Clive. Thank you for your prompt and friendly response. My husband has already copied posted my comments to you on Food24. He was furious last night. I know I will have client's that will ask me the reasons why I have posted this. For me to respond and repost, please clarify these points. Re: your signature dish being sent back. You said you had new kitchen staff on, who prepared the dish incorrectly as well as getting the side orders wrong. I am confused as to why your head chef would allow untrained staff to prepare and serve food on a busy Friday night, unmanaged. Was there no head chef/ sous chef on duty? Was there no manager on the pass to check the standard as food came out? Re: the oxtail, you indicated that it is served with 1 large piece and 2 smaller pieces, I spoke to the other guest who ate their oxtail, which was fine, but the one that was returned was inedible, completely differently presented to the other one. This should be of concern. Ire: Lloyd, I asked the other guests how they felt. They seem to feel the same way, the guest whose dirty cutlery was handed back to him to put on the tablecloth said the food & service was shocking and he would not return and waste his time. Also, attempting to take the wine bottle out if his hand, because he failed to fill the glasses. Asking guests to gather the menus themselves. When the plate was removed, he did not ask why it was uneaten (second time around). Another guest told me that their prawn platter was also not up to scratch, the prawns were floury and did not come out of the shell easily, many were mushy. I have indicated to some of the other guests that I spoke to you, and you have said we should come back when you return from leave. The general sentiments were... Why only then, and are you the only manager who can ensure that we receive the service that is expected from where you are trying to position your restaurant? What about the other customers who are going to receive this sort of treatment before then? There are now so many top end restaurants to choose from, who do provide excellent service and quality food. We live in a fast paced society. When we go out, we don't mind paying for an enjoyable evening, and would like to spend our free time without feeling like it has been wasted. It is a lot harder to get a customer to come back than to get new customers. You did point out that our hosts where regulars, whereas we frequent about 4 times a year, can you really afford to loose them?
1 Pepenero
 
Shawn
Saturday, May 17, 2014
I was a guest at a birthday dinner last night. I feel hard done by that a special occasion with lifetime friends was marred by bad service and terrible food. The complaints were not dealt with at all. I would have not paid for the dishes that were returned. I even wonder if the host was charged correctly, there was a special on the a la carte menu, 4th meal free. Without spoiling his evening further, I bit my tongue and did not tell him that I thought he had been ripped off. I 'm sure he knew anyway and why rub salt into the wound? I went home hungry. I will not be returning under any circumstances.
1 Pepenero
 
 
 
These reviews reflect the opinions of only those Internet users who have chosen to participate. The comments cannot be assumed to represent the opinions of 24.com, Media24, Internet users in general or the public as a whole. Food24 actively encourages restaurant owners to exercise their right to reply.
 
 

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Pepenero

 
Jaimie
01/07/2014 06:34
Everyone else seems to be giving reviews of a hard or bad nature. I found my experience here quite the opposite. I thought your staff were incredibly well trained and very good in their service that was provided. They were intelligent, polite, knew a great deal of the wines list and made us feel at home. I have been to this restaurant on two occasions in the past month and found the winter menu exquisite and the cocktail specials even more awesome. I think sometimes people go out to restaurants and forget their manners, yes I know you are paying for a meal or a service but then respect your waitron. I worked as a waitress for a few months and found it crazy how people can go out and act as if they are a king, ordering and demanding but being complete a**holes at the same time. Just saying. I think your restaurant is awesome and I am considering hiring out the venue for my birthday, depending on party size of course.
4 Pepenero
 
Jacqui
18/05/2014 06:28
My response after a call from management: Dear Clive. Thank you for your prompt and friendly response. My husband has already copied posted my comments to you on Food24. He was furious last night. I know I will have client's that will ask me the reasons why I have posted this. For me to respond and repost, please clarify these points. Re: your signature dish being sent back. You said you had new kitchen staff on, who prepared the dish incorrectly as well as getting the side orders wrong. I am confused as to why your head chef would allow untrained staff to prepare and serve food on a busy Friday night, unmanaged. Was there no head chef/ sous chef on duty? Was there no manager on the pass to check the standard as food came out? Re: the oxtail, you indicated that it is served with 1 large piece and 2 smaller pieces, I spoke to the other guest who ate their oxtail, which was fine, but the one that was returned was inedible, completely differently presented to the other one. This should be of concern. Ire: Lloyd, I asked the other guests how they felt. They seem to feel the same way, the guest whose dirty cutlery was handed back to him to put on the tablecloth said the food & service was shocking and he would not return and waste his time. Also, attempting to take the wine bottle out if his hand, because he failed to fill the glasses. Asking guests to gather the menus themselves. When the plate was removed, he did not ask why it was uneaten (second time around). Another guest told me that their prawn platter was also not up to scratch, the prawns were floury and did not come out of the shell easily, many were mushy. I have indicated to some of the other guests that I spoke to you, and you have said we should come back when you return from leave. The general sentiments were... Why only then, and are you the only manager who can ensure that we receive the service that is expected from where you are trying to position your restaurant? What about the other customers who are going to receive this sort of treatment before then? There are now so many top end restaurants to choose from, who do provide excellent service and quality food. We live in a fast paced society. When we go out, we don't mind paying for an enjoyable evening, and would like to spend our free time without feeling like it has been wasted. It is a lot harder to get a customer to come back than to get new customers. You did point out that our hosts where regulars, whereas we frequent about 4 times a year, can you really afford to loose them?
1 Pepenero
 
Shawn
17/05/2014 02:41
I was a guest at a birthday dinner last night. I feel hard done by that a special occasion with lifetime friends was marred by bad service and terrible food. The complaints were not dealt with at all. I would have not paid for the dishes that were returned. I even wonder if the host was charged correctly, there was a special on the a la carte menu, 4th meal free. Without spoiling his evening further, I bit my tongue and did not tell him that I thought he had been ripped off. I 'm sure he knew anyway and why rub salt into the wound? I went home hungry. I will not be returning under any circumstances.
1 Pepenero
 
Jacqui
17/05/2014 11:56
Last night we dined at Pepenero with a table of 14, for a birthday dinner. (16/05/14) We have been many times and have always had good sushi. Some feedback from last night: After telling us the specials, Lloyd promoted the "house speciality" , fillet taglioni. Having been in the hotel and restaurant industry for over 20 years, especially in training staff, I know that sales skills and suggestive selling play an integral role in waiter training. To say he was over selling is an understatement. Anyway, a number of the guests ordered the Taglioni. When mine arrived, besides definitely not being 250g, I tasted the first bite, And realized it was over done, (not medium rare)I waited for him to return to ask for it to be corrected, with 2 of the other guests also sending theirs back as they were also overdone. When taking the plate from one of the gentlemen across from me, he promptly took the cutlery off the plate and handed it back to the guest, the guest asked him what he should do with it as there was no side plates on the table, Lloyd just walked away. When we received our dishes back, the chef obviously tried to make a point by cooking the fillet rare, but it tasted blackened on the outside as if it had been quickly cooked on an open flame. It was accompanied by a small handful of rocket with Parmesan. There were mistakes with the side orders, some got chips instead of the veg ordered. By this time most of the other guest had almost finished eating, I finished half of my fillet, the rest too cold and raw, same as another guest, who ate the chips and half the fillet after having ordered veg. Quite an expensive dish @ R170. Also there was only balsamic glaze drizzled over, after cooking, no balsamic cream as stated on the menu. Another guest ordered the oxtail and sent it back after she received one big bone on the plate, which she couldn't even cut the meat off. When someone picked up the wine bottle to replenish glasses Lloyd would suddenly appear and take the bottle out of the guest's hand, if he wanted to do it why wait till the guest picked up the bottle? No water or other drinks were offered. We declined to order desserts as there was birthday cake, but most of the guests left hungry.
1 Pepenero
 
 
 
 
These reviews reflect the opinions of only those Internet users who have chosen to participate. The comments cannot be assumed to represent the opinions of 24.com, Media24, Internet users in general or the public as a whole. Food24 actively encourages restaurant owners to exercise their right to reply.
 
 

 

 
 

 

 

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