A guide to eating at the V&A Waterfront

And a top pick from each restaurant's menu.

20 Jun 2012

How often have you found yourself at the Waterfront after a shopping spree, famished and quite near to biting off your own arm? Here's a list of places that we hope will solve such a problem and allow you to 'refuel'.

The Master of the Trade Routes Culinary Challenge at the V&A Waterfront is launched this winter. 27 restaurants will be participating. Try out their signature dish and rate it on Facebook and give your meal a score. You could win big!


Signature dish: Butter chicken pizza (R69)
Handcrafted wood-fired pizza made from scratch, topped with fresh chicken prepared in a traditional Indian way with tomato and cashew nuts in a light cream sauce (This is a spicy traditional curry sauce). This dish contains nuts. (Also available on gluten free bases). Served with cucumber raita and complimented by a glass of Balducci's House Sauvignon Blanc or House Red wine.

City Grill Steakhouse
Signature dish: Chicken breast marinated in toasted sesame and ginger, grilled on open flames and basted with a sweet and sour plum sauce. Served with steamed pea pods and rice noodles.

Clipper (Commodore Hotel)
Signature dish: Aknie masala marinated lamb shank served with a creamy gremolata pomme purée, steamed seasonal vegetables, onion bhajias and gravy (R90)

Dash Restaurant (Queen Victoria Hotel)
Signature dish: Pan-seared Magret duck breast on a spiced Elgin pear purée with sage and quinoa (R98)

Den Anker
Signature dish: Seared Canadian scallop on a white asparagus risotto with a curried beurre blanc.

Greek Fisherman
Signature dish: Fillet of beef kebabs grilled and basted with a blend of ginger, garlic, honey and light soy sauce. Served with rice noodles.

Harbour House
Signature dish: Biodynamically reared, free-range beef short rib, with Pommes Anna, baby vegetables and a balsamic and red wine reduction (R120)

Hildebrand Ristoranté
Signature dish: Chocolate and ginger venison. Char-grilled fillet of ostrich with potato fondant, wilted spinach and chocolate ravioli, finished with a chilli and ginger jus. (R90)

Jewel of India
Signature dish: Chilli chicken with vegetable Hakka noodles (R95)

Signature dish: Bobotie lasagne. Traditional bobotie mince in layers of lasagne, topped with mozzarella cheese and baked in the oven. Served with a rocket, parmesan and piquant pepper salad.

Krugmanns Grill
Signature dish: Fusion Oxtail. Hearty, rich and flavoursome Rogan Josh oxtail served with aromatic pilau rice and traditional naan bread (R110)

La Playa
Signature dish: Lamb curry souvlaki with Greek lemon potatoes, yellow rice and sambals.

Signature dish: Chicken marinated in sweet chilli and Asian spices, served on a bed of butternut and coconut risotto, accompanied with parmesan-infused pea purée and crisp pancetta.

Signature dish: Winter bento box (Available for dinner only, 18h00 onwards and closed on Mondays)

OYO (Victoria & Alfred Hotel)

Signature dish: Thai chicken curry, bobotie and grilled fish of the day (R110)

Primi Wharf
Signature dish: Smoked spareribs poached in a red wine jus. Served on soft polenta (R100)

The Quarterdeck (The Portswood Hotel)
Signature dish: Grilled spiced Norwegian salmon, Toor Dhal mash and tomato chilli chutney with lemon parsley butter (R90)
Glass of Sauvignon Blanc included.

Quay 4  (Upstairs)
Signature dish: Malay kreef  curry. Cape Malay curry with crayfish tail, prawns and mussels, accompanied by homemade peach blatjang, coconut, rotis and Jasmin rice served in a black cast iron pot. (R90)

Signature dish: Reuben's Steak and Guinness pie. Braised beef and ale goulash, buttery mash potato and garden peas (R125)

San Marco

Signature dish: San Marco Tricolore Fusion Burger. 200g juicy homemade premium beef patty, flame grilled and served on a toasted brioche roll,  topped with arabiatta sauce (local Portuguese style peri peri blended into our Italian Napolitana sauce), French-inspired béarnaise and pesto sauce, stacked with Danish style feta and fresh avocado, and finished with caramelised onions. Served with a trio of potatoes;  thinly sliced sweet potatoes, French fries and Italian style potato wedges. (R69)


Signature Dish: Miso-marinated kingklip, garlic and ginger emulsion, coriander matafam potatoes.

Signal (Cape Grace Hotel)

Signature dish: Deconstructed bobotie. Bobotie spiced springbok loin, roasted parsnip, pickled mango purée, almond crumble and curried lentil jus. (Available for dinner only).

Tasca de Belem
Signature dish: Jack seafood platter; Line fish, mussels, calamari and prawns served with chips or rice (R219.95)

The Atlantic (Table Bay Hotel)
Signature dish: Lamb parpadelle. Deboned braised lamb shank with saffron papardelle, tobacco onions and grana padano.(Available for dinner only: Tues-Sat)

The Grand
Signature dish: Grand Fusion seafood pasta (R90)

Wang Thai
Signature dish: Falling Star. Portions of fresh salmon, poached salmon and crumbed salmon drizzled with wasabi mayonnaise, shrimps and green lettuce on a bed of noodles (R90)

Willoughby & Co

Signature dish: Tempura prawn roll with a spicy seared tuna and avocado wrapping. Served with a light dressing and a combination of Asian spices.

Read more on: cape town  |  restaurants and bars

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