Food24
  • Recipes
    • New recipes
    • Recipe round-ups
    • Easter Recipes
    • Air fryer recipes
    • Easy weekday meals
    • Cooking with lamb
    • Delicious pork recipes
    • Fish and Tips
    • Braai recipes
    • Chicken recipes
    • Vegetarian recipes
    • Baking
    • Low carb recipes
    • Gluten-free recipes
    • Dairy-free recipes
    • Pasta recipes
    • South African recipes
  • News
    • Food news
  • Videos
  • Cooking guides and tips
    • Pantry staples
    • Load shedding lifesavers
    • Baking tips and tricks
  • Newsletters
  • More
    • Food24 taste tests
    • Kitchen design and appliances
    • Drinks
      • Non-alcoholic drinks
      • Wine
      • Beer
      • Cocktails
      • Coffee
    • Win
No Result
View All Result
Food24
  • Recipes
    • New recipes
    • Recipe round-ups
    • Easter Recipes
    • Air fryer recipes
    • Easy weekday meals
    • Cooking with lamb
    • Delicious pork recipes
    • Fish and Tips
    • Braai recipes
    • Chicken recipes
    • Vegetarian recipes
    • Baking
    • Low carb recipes
    • Gluten-free recipes
    • Dairy-free recipes
    • Pasta recipes
    • South African recipes
  • News
    • Food news
  • Videos
  • Cooking guides and tips
    • Pantry staples
    • Load shedding lifesavers
    • Baking tips and tricks
  • Newsletters
  • More
    • Food24 taste tests
    • Kitchen design and appliances
    • Drinks
      • Non-alcoholic drinks
      • Wine
      • Beer
      • Cocktails
      • Coffee
    • Win
No Result
View All Result
Food24
No Result
View All Result

Reverie: the social table review

Food24 by Food24
October 2, 2015
in Food News
0
Reverie: the social table review
0
SHARES
165
VIEWS
FacebookTwitterPinterestWhatsapp

Last Wednesday evening, yes after a major day of foraging and memorable food, I attended another event, this time the opening of Reverie: the social table, in Observatory. The concept behind Reverie was developed by bright young chef Julia Hattingh, whose culinary background is an impressive one. Hattingh graduated from Meerendal Hospitality Academy in Durbanville in 2006, before travelling Europe and working in two Michelin Star restaurants. She has also headed the kitchen at Holden Manz, and is now fully equipped to take on her own table d’hôte style eatery that encompasses one large table encouraging guests to interact with one another.

Towards the end of the main road, one block was lit up, and Reverie’s warm light invited me in, setting the tone for a comfortable, yet sophisticated night ahead. The Black Elephant Brut welcomed me through the door, an MCC I have only had once previously. The small brand is only about two years old, but the taste of these premium wines indicates an undeniable craft that has been perfected by Jacques, the farm’s winemaker. Each wine also has a unique and intricate label, making each bottle look vastly different from the rest.

reverie,the social table,restauarant,set menu,obse

After chatting to the owners of Black Elephant, the entire group was ushered to take their seats at the long table, where homemade bread was served. This was followed by the starter Franschhoek trout with strawberry and samphire, black sesame paste with roe and radish micros and strawberry and orange blossom purée. This dish embodied a subtlety in all its flavours so no one over-powered the other. It was light, fresh and the black sesame added a richness to the dish. 

reverie,the social table,restauarant,set menu,obse

Up next of our four course meal was a sharing salad with spinach, spring onion, nasturtiums, sprouts and coriander micros. This was accompanied by curried lemon dressing and the softest confit of pork cheek. The pork really stood out here. Confit requires much patience and Julia appears to have mastered this art, no doubt from her French background in training.

The confit was paired with my favourite wine of the night; a white blend called Timothy White, made up of Semillon, Sauvignon Blanc and Viognier and matured for four months in French Oak Barrels.

Our main course, was most certainly the highlight of the savoury dishes. Dry aged beef flat-rib braised in rice wine vinegar with a Sauce of plums cooked in bone marrow, and served with baby beetroot and braised spring onion. It was the flakiest beef, that fell apart with every prod of my fork.  This dish again emphasised the expertise of Julia’s cooking. She has her traditional methods of French cooking down to a T and combines this with a South African flavouring to her dishes. Paired with this dish was a wine especially produced for the evening, The Back Roads, Grenache Noir 2014.

reverie,the social table,restauarant,set menu,obse

White chocolate and Piment d’ Espelette panna cotta was the dessert which was heaven. It was served with toffee apple puree, sun flower seeds and honey, apple and walnut salad, as well as Langbaken Karoo blue cheese on the side. Below the panna cotta was a layer of chilli dust that gave the dish a very subtle kick. To complement the panna cotta further was a nouveau wine titled La Petit Vigne: a deep red rose. There was a gentle hum of oohs and ahhs at the table. The flavouring of this dessert combined with the cheese and the wine was ingenious. Every part of the flavour combination had been carefully thought: a mesh of flavours that wouldn’t generally be paired. The dessert was the pinnacle point of a consistently exceptional dinner.

reverie,the social table,restauarant,set menu,obse

Reverie offers an entirely new concept to the Cape Town area, a social dining experience that encourages our cliquey selves to get out of the bubble. I myself was surrounded by amusing people who I might not have met had I not sat down at the social table. On top of the collective dining experience, Julia’s food is a unique blend of her worldly cooking skills and travelled experiences. Each dish is nurtured and prudently cared for as is evident in her inventive flavouring and quality of cooking. 

To book a spot at the social table go to the Reverie website. A booking is charged at R700 per person and includes a 5 course meal with wine pairing.

Reverie is also open for lunch for a plate du jour and coffee during the day.

Follow Reverie on Facebook, Twitter and Instagram.

Tags: Cape TownFrenchObservatoryRestauarantReviewSouth African


Related Posts

The best chocolate sandwich biscuit: Oreos vs dupes
Featured

The best chocolate sandwich biscuit: Oreos vs dupes

March 17, 2023
grocery basket
Features

The impact that load shedding has on your household’s grocery basket

March 17, 2023
Genius, quick hacks for easy tomato sauce
Cooking Guides and Tips

Genius, quick hacks for easy tomato sauce

March 13, 2023
Next Post
Lobola Wines

Lobola Wines

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Chefs share 8 trade-secrets to making a fantastic milk tart at home

Chefs share 8 trade-secrets to making a fantastic milk tart at home

February 20, 2023
The 4-ingredient dough recipe that changed my life

The 4-ingredient dough recipe that changed my life

February 13, 2023
We predict 2023’s biggest food trends for home cooks

We predict 2023’s biggest food trends for home cooks

February 1, 2023
The Food24 team shares their 2023 kitchen goals

The Food24 team shares their 2023 kitchen goals

February 1, 2023
Tips on how to pack the perfect picnic

Tips on how to pack the perfect picnic

January 14, 2023

Recent favourites

  • Roast Pear Salad

    Feeling hangry? Here are 12 quick and delicious dinner recipes for when you’re short on time

    14 shares
    Share 0 Tweet 0
  • 15 perfect potato side dishes that will upgrade any meal

    29 shares
    Share 0 Tweet 0
  • Genius, quick hacks for easy tomato sauce

    8 shares
    Share 0 Tweet 0
  • How to make the perfect banana bread

    4 shares
    Share 0 Tweet 0
  • The best chocolate sandwich biscuit: Oreos vs dupes

    0 shares
    Share 0 Tweet 0

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up
Footer

Quick links

  • Home
  • News
  • Videos
  • Win

Collections

  • New Recipes
  • Festive
  • Baking
  • Dessert Recipes
  • Braai Recipes
  • Lunchbox
  • South African Recipes
  • Pasta Recipes

Other links

  • Advertise with Food24
  • Editorial Policy
  • How to Pitch
  • Contact us

Not in the mood to cook?

Visit eatout.co.za to find the perfect restaurant near you.

eatout.co.za

© 2020 Food24.com. All rights reserved.

  • About us
  • Terms of Use
  • Privacy Policy
  • New Media
IAB
No Result
View All Result
  • Recipes
    • New recipes
    • Recipe round-ups
    • Easter Recipes
    • Air fryer recipes
    • Easy weekday meals
    • Cooking with lamb
    • Delicious pork recipes
    • Fish and Tips
    • Braai recipes
    • Chicken recipes
    • Vegetarian recipes
    • Baking
    • Low carb recipes
    • Gluten-free recipes
    • Dairy-free recipes
    • Pasta recipes
    • South African recipes
  • News
    • Food news
  • Videos
  • Cooking guides and tips
    • Pantry staples
    • Load shedding lifesavers
    • Baking tips and tricks
  • Newsletters
  • More
    • Food24 taste tests
    • Kitchen design and appliances
    • Drinks
      • Non-alcoholic drinks
      • Wine
      • Beer
      • Cocktails
      • Coffee
    • Win

© 2019 Food24.com. All rights reserved.

Login to your account below

Forgotten Password? Sign Up

Fill the forms below to register

Subscribe to Newsletter

All fields are required. Log In

Retrieve your password

Please enter your username or email address to reset your password.

Log In
Close
Food24
Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.
Close
Food24
Get the latest recipes delivered to your inbox weekly
Promotional Newsletter

Be the first to receive information about competitions and special offers from Food24 and it's partners.

You have successfully been subscribed!
Something went wrong. Please try again.
Make sure you have completed all required fields.
I don't want to see this again