The Shortmarket Club couldn’t be a better spot for winter lunch – cosy, warm and welcoming, with a modern, sophisticated aesthetic. The restaurant, a partnership between chef Luke Dale Roberts, his wife Sandalene, chef Wesley Randles and manager Simon Widdison, has launched its Prix Fixe Winter Lunch Menu and has also added new menu additions.
Randles continues his modern interpretations of classics created from ingredients with impeccable provenance. The menu boasts some exciting new dishes, such as a starter of fig leaf baked ricotta with creamy gorgonzola, wild honey and lemon, which Randles describes as “comfort food at its best”. Another starter of raw fig and smoked burnt aubergine, roasted hazelnuts and bitter leaves hits all the right notes. On the seafood side of the menu, the delicate flavour of a grilled fish dish is counter-balanced perfectly with a tangy lemon and tarragon velouté and the addition of smoked mussel aïoli.
The springbok and quince makes the most of seasonal ingredients and it’s complemented perfectly with a jus of locally produced Caperitif and intensely satisfying smoked bone marrow. Meanwhile vegetarians and meat-eaters alike will approve of the spiced tandoori cauliflower served with a vibrant peanut and lemongrass sambal that will bring some warmth to the Cape’s cold winter months.
Widdison is keenly excited to introduce the regular Prix Fixe Winter Lunch Menu again: “This three-course menu is ideal for a quick lunch that delivers on flavour, and it’s ideal for local business people to enjoy,” he explains. The Prix Fixe Winter Lunch Menu consists of three courses which will change on a regular basis. It can be ordered with or without a carafe of wine from Paul Cluver.
The three-course Prix Fixe Winter Lunch Menu at The Shortmarket Club is priced at R280 per person, or R380 per person including a carafe of wine. It is available at lunchtime only, Monday to Saturday, until the end of September 2018.
