THE romanticism of waves crashing on the shore, mere metres from where you are sleeping, is undeniably irresistible. Readers, it is in fact very loud. From my fifth floor room at Blaauwberg Beach Hotel it was enough to drown out the traffic, on a beautifully clear afternoon, with the classic view of Table Mountain in the distance.
After checking in and scoffing the complimentary macarons, I sat out on the balcony to judge the sunset surfers. It’s very easy to say “oh no, you could have caught that wave!” when you are not in the icy water. Sometimes it’s a social vibe to be just bobbing around out there, but it’s also rewarding when one of them rides a good one all the way onto the beach. Well done! I was entertained.
As darkness fell, quickly as it does, I made my way down to Waves Restaurant where a media group was to sample dishes from executive chef Duncan Pontac’s winter menu. Cape Town born and raised, he has overseen the evolution of Waves Restaurant from its Italian roots into a dining experience that increasingly reflects the flavours and ingredients of the Cape. Drawing inspiration from Cape Town, the West Coast and South Africa’s rich food heritage, he is gradually introducing dishes that feel both familiar and distinctly local.
The wine partner for the evening was Ayama, champion of Italian varietals, and a few others like Chenin, Merlot and Viognier for example. Me, I am a recent fan of Vermentino so was pleased to find it paired with two of the seafood dishes on the menu. I also learned that they make a wooded Vermentino, and a Cap Classique, both of which have to be added to my tasting list.
Pontac put together a selection of dishes for us, all of which were to be tasted. Not expecting nine courses I confess I bailed half way. But I did have the mussels and clams in white wine and fennel butter (mopped up with the soft bread rolls from the large bowl on the table), as well as the carrot and ginger soup with honey roasted almonds and topped with crispy onion.
The main courses I had were seafood linguine — prawns, mussels, clams, and smoked haddock (which made another appearance at breakfast the next morning) in a lemon cream sauce; and seafood nage — kingklip, prawns, clams, calamari tentacles, and mussel croquettes, in a parsley and fennel broth. Similar dishes as far as ingredients go, but different techniques.
Dishes I did not have were lamb rack, and chicken and corn, nor desserts: carrot cake, sticky toffee cake, and rooibos poached pear. Regrets, I have a few but that’s life.
I had every intention of going for a walk on the beach in the morning but the weather had other ideas: a thick blanket of fog. Oh well, just breakfast then, which is entirely self service, even the coffee, but there is someone to do your eggs, thank goodness.
