Azure

Executive chef Henrico Grobbelaar presents fine dining of the highest order, with attention to detail that a fussy clientele demands. Starters include a delicious parmesan custard, served cold, with shaved courgettes, broccolini and anchoïade; and seared beef carpaccio with truffle oil and parmesan – both perfect for a summer’s day lunch. Move on to gorgeously rich quail with roasted garlic risotto; confit pork belly with smoked mashed potato; roast duck with bacon; or mini cottage pie and apple jus. Finish up with Bea’s rice pudding or fabulous Van Der Hum crème brûlée with candied kumquat.

A spectacularly vast list. The treasures from here and abroad include five rare vintages of Chateaux Margaux and Lafite-Rothschild (with a top price of R68 000), all under the expert control of sommelier Gregory Mutambe.

Impeccable, discreet, and attentive: hallmarks of the best training.

If position were the only criterion, this would be one of the best in the world, with sweeping views of the Atlantic Ocean before one as far as the eye can see, and the cosiness of an elegant interior that is at once luxurious and comfortable.

Nothing matches dining on the terrace when the weather is fine, but reservations are essential for this privilege. (GL, October 2011)

Melanie Smith
30-Jan-2012

I have to disagree with John. The squid starter is absolutely delicious, in fact it is a must have every time I dine at Azure restaurant. Their executive chef, Henrico is fantastic! A humble and talented soul! Azure restaurant is definitely the gem of the Cape.

John Ross
19-Nov-2011

Forget it. The squid starter is revolting. When complaining the message came back from the chef that it was the way it was supposed to be. What arrogance. Never again.

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