Venues

Burrata

Burrata
Write a Review
  • Location 021 447 6505
  • Phone Number The Old Biscuit Mill, 373-375 Albert Road, Woodstock
  • email info@burrata.co.za
  • Website URL www.burrata.co.za
  • Opening Hours

    Tuesday to Friday 12pm to 10pm (pizza available all day from 12 noon to 10pm and main kitchen in operation from 12 noon to 3pm and 6pm to 10pm); Saturday 10am to 3pm and 6pm to 10pm; Open Monday 6pm to 10pm; Closed on Sundays

Is this your venue?

Claim it now!

Please or signup in order for you to claim this venue.

Cost
R115 avg main meal
Ambience
Comfy & casual
Food
Italian, Modern, Pizzas
Payment
Amex, Mastercard, Visa
500
EatOut_500_Web

Critic's review

Linda Scarborough

Food
Winner of our Best Italian Restaurant award in 2013, Burrata has since become the big sibling to two more Neil Grant restaurants, namely Bocca in Bree Street and the new River-Café replacement on Constantia Uitsig, Open Door. The delightfully brief menu opens out to two pages, with starters, pasta and main courses on the left, and the right mostly dedicated to Burrata’s famous pizzas, baked in just 90 seconds in the fire-engine-red oven using flour imported from Italy. Because I’ve enjoyed the pizza numerous times before, I resolve to skip it this time – but my willpower crumbles and I order the pizza bread with finely grated grana padano, rosemary and splashes of olive oil to nibble with my starter. With its golden colour, chewy texture and slightly blackened crust, it does not disappoint. Also irresistible is the starter featuring the restaurant’s namesake, burrata, with fresh figs and porcini dust. The smooth ball of mozzarella is simplicity itself, with cream emerging from its centre as I tear it apart to pair with the blushing pink figs and smart snaps of flatbread. Generously portioned, another starter of tuna crudo has some interesting flavours and textures with chickpeas, green olives, pickled cucumber ribbons and delicate tomato consommé cubes, but would perhaps work better for a light lunch or on a warmer evening. For mains, I am charmed by the orecchiette (homemade pasta in the shape of little ‘ears’) with its emerald dressing of basil and lemon, with peas, slivered green asparagus and sundried tomatoes. It’s fresh, light and lovely. A heartier option is the rigatoni with shredded short-rib and roasted red pepper ragu, which comes topped with crisps of onion. Other main options include roasted duck breast with confit potatoes and marsala cream, risotto with crispy pork and apple, and a pan-fried line fish (orange-listed kingklip). The desserts at Burrata and Bocca haven’t been highlights for me in the past, but tonight’s offerings, beautifully presented on dark crockery, are very easy to love. The warm white chocolate custard comes with well-matched almond biscuits, creamy dark chocolate gelato and strawberries, and the panna cotta is studded with vanilla seeds and served with a layered hazelnut dacquoise, mixed berry sorbet and sweet roasted peaches.

Drinks
Owner and master sommelier Neil Grant loves the grape game, with reams of pages dedicated to his wine selection (sometimes up to 13 offerings per varietal) and some extra-special bottles dubbed ‘the forgotten few’. There’s a brief choice by the glass, so we opt for the ‘sommelier’s selection’ of the house pinot noir, created as a joint project between Newton Johnson and Burrata, and it brings conversation to a halt at our first – and every – sip. Highly recommended.

Ambience
It’s an edgy, modern space that does not distract from the food. With all the flat surfaces of bricks, glass and wood it can get a bit noisy, but that adds to the atmosphere if you’re with a group.

Service
Service is discreet, professional and smooth. The waiters are knowledgeable, and everything is perfectly timed, from the greeting at the door to the arrival and departure of plates, topping up of wine and the dealing with the bill.

And…
Enjoy the chefs’ show through the glass-fronted kitchen and in the pizza-preparation area.

(August 2015)

  • Ambience
  • Service
  • Food
  • Bernadette le Roux

    Food 
    Expect contemporary plates of modern-Italian food – not piles of mama’s pasta. Not for nothing was this eatery the winner of Eat Out's Best Italian Restaurant in 2013. Apart from authentic Neapolitan-style pizzas boasting thin bases with moreish, chewy crusts (baked at 480˚C in 90 seconds), there are also plenty of exquisite mains to choose from. The risotto with pork belly and Granny Smith apple is a sure winner, as is the handmade ravioli with beetroot, roasted red onion, butternut and goat’s cheese served in a ‘dry’ style with lemon butter. Dishes are artfully plated with dollops of purées, swirls of flavoured oils and tiny mounds of mousse and jellies.

    Drinks 
    The wine list has been carefully curated by the owner Neil Grant, who is a qualified sommelier. Hidden gems and lesser-known varietals abound, as well as a few well-priced international wines like Tuscan Sangiovese (available by the glass or bottle) and true German Riesling.

    Service 
    Service is sharp and attentive.

    Ambience 
    Raw brick, wood-panelled walls and steel blend together in that industrial-chic style that is ever-present at the Biscuit Mill. There’s a peephole into the kitchen through a temperature-controlled glass cube used for curing meats, and the big red pizza oven in the restaurant adds to the flow. Overall, the interior is dark and moody, though it can feel a little soulless, especially on a quiet night.

    And…
    Don’t leave without an espresso, as the house blend is roasted by the experts at Origin.

    (July 2014)

  • You’ll love the ambience, warmth and attention to detail here, and once you taste their pizza (cooked for a matter of seconds in a fire-engine-red oven) you might disregard the menu, but do so at your peril. Chef Annemarie Steenkamp creates sublime dishes like seared tuna with squid ink and mushroom; risotto with crispy pork, granny smith and red currants; and pineapple zabaglione with mini meringues and fresh basil. Neil Grant is an expert at food and wine pairing, so trust him. You simply must order the burrata, obviously...
  • Food
    Neapolitan-style pizzas are baked in an oven built in Naples, and the tomatoes and flour are imported from Italy. Pizza bases here are slightly thicker than we’ve become accustomed to, but toppings are unfussy and combinations classic. I recommend the di mare (seafood, garlic and chilli) and the delre for the truffle lover. Pastas are excellent. Dessert pizzas are large, so do share.

    Wine
    As the eatery is owned by Neil Grant, former sommelier at the award winning Rust en Vrede Estate, the wine list reflects some of South Africa’s best, with a few French and Italian options available. Neil is hands on with advice.

    Service
    Friendly and knowledgeable.

    Ambience
    The space is intimate and suitable for both date nights and catching up with friends.

    And...
    New wine gems are added regularly, so just ask. (IGY, October 2012)
  • Reinette Geldenhuis

    A favourite, for sure. It is easily becoming a regular place to visit. You can experience the passion of the people that work in the kitchen and serve you. Recommended for a vibey weekend night. Their pizza competes with the best in town and if you’ve tasted it once, you might forget about the rest of the menu. But the seared tuna with squid ink and mushroom starter and the risotto with crispy pork, granny smith apple and red currant vinaigrette are definitely worthy. The dessert menu will finish of a great experience with dishes like pineapple zabaglione, mini meringues and basil leaves. Try the cioccolato pizza for dessert made with homemade chocolate and hazelnut spread, banana and treacle sugar. (July 2013)

User reviews

  • Having lived in Italy for 10 years I can vouch that these are the most authentic Italian pizzas in Cape Town! yum.
    • Ambience
    • Service
    • Food
  • The antipasti at Burrata is my go-to comfort dish (followed very closely by the slow cooked short rib rigatoni). Their winelist is comprehensive and Spencer (the manager) is knowledgeable and informative. The service is always top notch. No surprises that this is one of my favourite restaurants in SA.
    • Ambience
    • Service
    • Food
  • Unfortunately we visited on a wintery Monday evening so the restaurant was a bit quite which maybe left a bit to be desired for ambiance, however, the food and service certainly made up for it. The four of us shared a variety of starters followed by a few pizzas and pastas. Everything was delicious, fresh and cooked to perfection. I am a thin crust pizza lover, however the thick soft chewy pizza base that Buratta offers is incredible. Spencer, the manager, made a great wine recommendation and was full of knowledge and understanding of the very interesting wine list that Neil Grant selected. Will definitely return!
    • Ambience
    • Service
    • Food
  • From the word go phoning to reserve table, communication was superb sharing where we will be seated! STARTER Burrata Cheese pleasant surprise being brought to live by tasty prosciutto crumbs, figs and flatbread! PiZZZA DIavollo's marinated cherry tomatoes truly the cherry on top of the pizza(yummy) . Pressed Pork Belly tender and I have hope for vegetable now ( thanks ) White custard dessert & choc / mocha ice cream subtle flavours ( not to sweet) ended meal off delicouisly! Last but not least prompt service and comfy atmosphere! Thanks
    • Ambience
    • Service
    • Food
  • When I read all these reviews, I wonder what restaurant some of the previous people attended. I have eaten at Burrata at least 10 times and it is my first choice restaurant for any special occasion. The food is always delicious, my favourites have to be the salad with fried brussel sprouts (sound weird, but trust me, it works!), I generally am swayed by the risotto as a main course (which is one of my all time favourites), but the beef belly, mussels and any pizza are also delish! The service has always been attentive and I hardly have to pick up a bottle to top up my wine or water. The waiters are knowledgeable, well trained and courteous. Sometimes if I want to change my table or my order, the team are very quick to deliberate and let me know what accommodations they are able to make. Don't even get me started on the special and exclusive wines!!! WOW!
    • Ambience
    • Service
    • Food

Facilities

  • Accepts credit cards
  • Booking required
  • Cocktails
  • Dinner
  • Food
  • Licensed
  • Lunch
  • Parking
  • Serves food
  • Wheelchair

Write a review

Nearby Restaurants

Featured restaurants

Eatout