CREATED by the Tintswalo group, in partnership with Tintswalo Atlantic’s general managers Ryno and Melissa du Rand, and restauranteur Clint Fennel, who is well-known in the industry after 10 years managing Willoughby’s in the V&A Waterfront, Barstaurant is in the beautifully transformed Glencairn Hotel where it offers a spacious environment for all kinds of guests’s desires.
You can have a drink in the bar with adults, or frolic on the lawns out back with children. In between, there is an elegant lounge, intimate dining nooks and a private room. The main area, which has a view of the ocean, is light, open and airy. Leading out onto a deck (as well as a designated smoking section), all that required social/physical distancing is well observed.
Read more about the renovation here, and all the foodie offerings.
We went on a Wednesday on purpose, because that’s sushi day. We started with a bowl of edamame beans, the deliciously more-ish salty snack. I’m not going to say it will work for you (because it’s about who you know…) but we managed to negotiate some extra salmon roses on our half-portion platter, along with sashimi and nigiri. Also on the menu are classic rock shrimp maki (spicy tuna roll topped with cream rock shrimp tempura), The South Reloaded (no joke – salmon and tuna roll, sweet soya reduction, seven spice, sesame oil, spring onion and sesame seeds); you can make a combo of those two, or stay in the slow lane with tried and trusted fashion sandwiches and California rolls.
There’s a big emphasis on family, with the large play area out back, with climbing apparatus and games. As someone who is not fond of small humans and their noise (I know at least one person who is snorting with laughter as she reads this), I deeply appreciate this is far away from the rest of the dining areas, and is attended purely by choice. Parents and offspring will be equally happy, and there’s a great menu for children too. I mean, poached salmon!
The pizza kitchen overlooks this part, and is where delicious pizzas are made in the wood-fired oven. I absolutely positively had to have the spiced lamb (also fire roasted) with mozzarella, roast aubergine and mint pesto. What a stunning combination. There are but four other menu pizzas, but plenty of extras to add on, or build your own. Gluten-free bases are available.
Tacos are filled with pulled pork, beef or black bean, with roasted pineapple, red cabbage, fire-roasted corn (available on the cob as a starter too), salsa and coriander aioli. Starters from the kitchen include black mussels with classic white wine, cream and garlic and bread to mop; chilled pea and asparagus soup; and quick-fried squid, as well as a selection of salads.
For a main course, your options range from a cheeseburger with hand-cut chips (bacon and a sauce are add-ons), a butcher’s cut of the day, and sustainable line fish of the day; to fish and chips, chicken Caesar salad, miso roasted tofu and pineapple with rice noodles, spring onion, chilli and coconut milk for vegans, and spiced red lentils in a roti with cauliflower and lemon yoghurt for the vegetarians.
We didn’t even get to dessert, and after lunch we had a little browse in the eclectic and quirky shops below the restaurant. Of course, you can now go for a walk on the beach; all we could do that day was admire it from afar.