BUFFETS bring out the worst combination of competitiveness and greed in me – as if the vast table of plenty is a finishing line that must be, well, finished.
Having dining options is essential for those of us who are forced into a limit diet. As a diabetic, I like being able to select my own combination of things. The increasing numbers of celiac sufferers, lactose intolerant, vegetarian and vegans even will be able to work their way through a buffet easier than ordering a la carte.
For variety and value for money The Quarterdeck at GrandWest cannot be beat. I found the food quality and flavour hit and miss, but equally found gems such as the tripe curry and spicy beef curry on their Cape Malay section that are worthy of a visit.
Like a vulture that floats on the heat currents waiting for the cats to finish their kill, I scan the entire buffet offering before settling where to begin the slow tango past the laden sections of the supermarket-sized selection. Best is to start with cold dishes that offer a sour note to prepare the mouth for warmer, heartier dishes to follow.
I recommend the simple salad station where you can create and dress your own green and vegetable salad. The sour note will come in the form of herrings prepared in mustard, with apples and tomatoes, dill or creamed.
The Thai-style shrimp and noodle salad is also a good bet.
A warlike, strategic approach is needed to get the most out of this buffet. With over 100 dishes on offer, even a teeny-weenie portion of each will be too much to stomach. You will be tempted by the glistening bowl of prawns or mayo-glossed crab sticks but don’t capitulate. Soup too should also be avoided as it fills the gap too efficiently.
If you’re smart, you’ll focus on dishes that benefit from long, slow cooking. The Seafood gumbo, for example, is delicious as is the seafood Potjie, a good place to get your mussels rather than the bland option on the cold buffet.
Skip the roasted joints in favour of the stews for a more complex, layered experience. I mention the tripe again because for many people the idea and peculiar smell is off putting. If you aren’t a fan, here’s where to eat it first – Quarterdeck’s tripe curry is perfectly made.
There’s an Asian noodle section and an Italian pasta section. A bowl of noodles is a good segue into your main plate, but be warned that the garlic they use is especially pungent on account of it being mixed (typically with turnip) by the suppliers. People who share the sauna with you the next day won’t thank you for it.
I ended with their good selection of local cheeses before coffee but JP liked the Sherry trifle best from the vast dessert selection.
At R129 per person it is understandable why booking is essential.
The Quarterdeck, GrandWest Casino & Entertainment World. 021 505 7220.
Karibu has recently opened at The V&A Waterfront offering South African Dining. I loved the Waterblommetjie Bredie (R115) and the oxtail, slow cooked in Rose Garden Pinot Noir with butterbeans. (R119) but it is the side dishes that enliven the experience. Each R19, I recommend ordering four or five to share – the curried samp and Marog (spinach) and potato being the best among them.
The braai (served with roosterkoek and chakalaka or putu) is also a good choice, especially if you’re sitting outside with the docks and Table Mountain in full view. Selections vary but the “Twelve Apostles” with Boerewors, lamb chop and chicken sosatie is R119 per person while for R157 you can lose the sosatie and have a 220g rump instead. Good spot to take visitors.
Karibu 021-421-7005.