At the end of my pasta primavera (tomato quarters, spinach, basil, olive oil and garlic) at Primi Piatti in Durbanville, I was too stuffed to eat anything else.
I never thought I’d complain about a dish being too full, but my pasta spilled over the edge. JP had the Bolognaise sauce which is truer to the way the folks in Bologna make it than is elsewhere available: milk, carrots, celery and tomatoes, mince etc and I notice that Primi now credits Marcella Hazan on their menu which may account for the recipe. R50 covered my pasta and a strawberry juice.
I ordered Primavera again at Wijnhuis in Kildaire Road, Newlands 021-671-9705. I was impressed with the décor the first time I went there – think wine crates meets Texas bordello, but sitting on the upper level I had a better chance to see the genius of its design. The waiters have to work extra hard dashing to tables at various levels which may account for the breathless service. I must warn patrons who are also stupefied when faced with a reflection of themselves in the bathroom mirror to mind their step or watch themselves fall.
Although the menu described the primavera as a tomato sauce, I imagined it would be fresher and lighter with whole veg. I really enjoyed the veal marsala (R75) with mushrooms and sweet marsala wine, but missed having fettuccini with it to mop up the sauce. Without exception, everyone at the table enjoyed the meals and the night may have got out of hand had the limoncello (R15) (home-made lemon liquor) not run out.
Vasili, Peter, JP and I had Sunday lunch at The Table Bay’s Conservatory 021-406 5000 which is now served from 12.30. Previously the jazz brunch was at 11.30 which we would have preferred. There was some irritation about the booking. When I first enquired if a table of four was available I was pleasantly told “You are welcome.” After calling Vasili and Peter to check if they’d like to join us and calling the Table Bay back moments later it was now full.
When I asked how this was possible I was told that only outside tables would be available. Soon after, the hotel called me to say their credit card machine was on the blink and we may have to pay cash. Not impressed.
At R150 a head it is excellent value especially considering the jazz quartet, sparkling wine on arrival and free-flowing fruit juices. Sliced fruits, pickled vegetables, meats and smoked and cured fish as well as excellent salads are available on the buffet. From the a la carte menu I enjoyed the crisp-skinned yellowtail served with spinach on a polenta cake. I didn’t have place for dessert but the fresh fruit chocolate Florentine looked excellent and others enjoyed the mini lemon meringue. Service was faultless. We agreed we’d do it again soon.
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