Bellevue cafe

Food:

Salads and sandwiches are supplemented with bistro dishes. Chef-patron Chris Black produces melt-in-the-mouth calamari in a nam jim dressing; succulent chicken livers in a zingy tomato-based sauce; and, in winter, a lamb shank pie. Risottos and pastas are commendable. A great breakfast venue.

Wine:

A well-considered local list with sufficient by-the-glass options for lunchtime diners is supplemented by a chalkboard of interesting specials.

Service:

Hands-on owners lead a team that is both efficient and proficient. Friendly waiters are backed up by an industrious kitchen.

Ambience:

The double-volume space has a light industrial feel with metal beams and face brick walls, tempered with Persian carpets and heavy-topped wooden tables. Take in the country-style surroundings from the veranda in warmer months.

And...:

Book ahead for parties of eight or more. (TG, October 2011)

Jenny Steyn
20-May-2012

Had lunch for 8 on Mother's Day. The restaurant was packed to capacity and the waiters were stressed and inattentive. All the breakfasts came out together and looked very good, however the eggs benedict was watery and the welsh rarebit had way too much cayenne peper in it, making it inedible. It's a great place when it's quiet, but avoid it on busy days.

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Elizaveta Dufourq
2-Apr-2012

Great location, pleasant atmosphere, divine food. Love it.

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Lex None
22-Feb-2012

It was disappointing to be honest. Very small portions. The food was well below expectations. The menu oversold everything. The R80 calamari main meal was so small, and served with some lonely chips. A "Bloody Mary with all the trimmings" arrived as straight tomato juice, and lacked pepper, tobasco, worchester, etc. It was bleak. I'll be hard-pressed to go again. A great space and vibe, but the food was such a let-down.

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