New hangout in CT

The new restaurant and bar, Relish, is set to be one of the hot spots in Cape Town city this summer.

by: Annel Lategan | 01 Nov 2004

The triple-storey restaurant and bar has just opened at 70 New Church Street, Cape Town. They sport large windows with modern paintings and an art deco feel. The restaurant is modern and stylish and has a relaxed atmosphere.

Relish offers unfussy bistro-style food in a light and airy space which combines industrial design with slick furnishings such as bikini chairs from Spain in red, white, black and vanilla, and a 60's-inspired light-fitting which casts a pink glow at night. There are also seats under umbrellas beside the buzz of New Church Street for smokers, or those that want to dine al fresco.

The second level houses the bar with a high gloss finish that carries a row of inset spotlights which light up cocktails and wine as they are poured. The cocktail menu entices with Frozen Margarita's, Mojitos topped with fresh mint, Watermelon and Mango Martini's, Caipirinha made with Kinshasa and Blackberry Collins topped with fresh berries.

From the bar, take a short flight to the 3rd floor where you can relax on leather Ottoman's in the lounge or "see and be seen" next to drinks tables on the deck.

"Relish. To savour a moment or flavour," says owner Richard Walsh, quoting the dictionary definition. "It just seemed to fit!"

The word also means "a keen yearning" or "to anticipate eagerly" which are both particularly apt for this project, which took almost three years to become a reality.

The menu offers wonderful combinations. Starters such as springbok carpaccio, with truffle scented mango and olive salsa on toasted ciabbata, and asparagus and goats cheese galette awaken the taste buds.

To ensure that you savour the experience try the Pan-fried line fish, with minted pea pesto and tossed leaves; warthog, apple and sage bangers, with roasted garlic mash and a red wine jus; or spinach and mascarpone open ravioli, topped with a tomato and olive ragout and parmesan shavings.

The spicy beef and coriander burger with sweet chilli relish, avo and tossed leaves comes highly recommended.

And to make sure you enjoy your meal to full, save space for Relish's delectable desserts such as the pistachio créme brulee served in a coffee cup, or the Taste au Citrón made with fresh lime.

The restaurant seats up to 75 people indoors and 40 outdoors and is open for lunch, coffee, drinks and dinner from mid-morning until late. Heading up the team in the kitchen is chef Robert Bam, who previously worked under the Mount Nelson's Garth Stroebel for 6 years.

Relish is open from Monday to Sunday.


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