This restaurant run by Cornel Mostert and Cynthia Rivera is inspired by their experiences working in top restaurants in New York, Chicago and Copenhagen. A short paper menu lists the options of small plates intended for sharing. Boldly simple and raw options might include a generous serving of market fish capaccio laid out on a bed of sour hot sauce; whipped hake roe; a very tasty smoked lamb tartare with a glossy soy-cured egg yolk and crisp vegetable chips; oysters; or straciatelli with white anchovies. What remains are the famed cacio e pepe (creamy and confident, a highlight, despite the high price) and an utterly gorgeous dish of meaty and fragrant foraged mushrooms on a bed of creamy polenta. Beef with cafe de Paris butter and the catch of the day are at the top end of the menu. The one dessert on offer might be something like a dutch baby with lemon and fromage blanc.
An intriguing selection of wines from the likes of Swartland and Elgin sits along some local and international craft spirits on the simple one-pager menu. Tap water comes in a cool glass carafe that resembles a plastic bottle. Very meta.
Waiters are smartly turned out in aprons and look after us well, despite some issues with the pacing of dishes.
The decor is well known for being sparse, clean and ultra modern. Interleading spaces have touches of marble, copper and trademark pale pink. It feels special and elegant inside. Make sure you shine your shoes!
A trendy spendy dinner.
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A nominee for the 2017 Eat Out Mercedes-Benz Restaurant Awards, this small but beautiful restaurant has developed a reputation for stellar tapas.
Named after two streets in New York City, Mulberry & Prince is owned by Capetonian Cornel Mostert and New Yorker Cynthia Rivera, two chefs who met while they were studying at the Culinary Institute of America. The food is influenced by their experiences.
The seasonal menu features New American dishes like roasted oyster with horseradish emulsion, smoked onion dip with potato crisps, and dried porcini. The offering of small and mid-sized plates is designed to be shared.
Locally sourced creamy burrata with deep umami flavours of black garlic and seeded toast is like the most luxurious Marmite-and-cheese toast ever. Our waiter's suggestion impressed, too: tender squid with crunchy endive and a velvety emulsion. The portions are small despite being designed to share.
The more generous options of a simple pasta dish of tagliolini alla cacio (cheese and pepper) is an example in simplicity executed with perfection. A crowning glory of a rib-eye steak with an anchovy crumb is designed for an adventurous palate in mind. With real hits of umami, this is a unique take on a menu staple.
The only option for dessert at the time is a panna cotta with honeycomb and apricot, which delivers a genius marriage of flavours.
Mulberry & Prince is a unique eating experience that breaks convention and is best enjoyed with an open mind and a group of friends.
A small well-curated wine list offers a range of exclusively South African boutique wines and a limited spirit menu.
Slick and informed waiters move around seamlessly in this small space. The menu is explained in detail and special ingredients are highlighted, which is helpful as the menu is hard to read with small print and low lighting.
This is a truly Instagrammable space with a dusty pink, grey and white palette. Mid-century modern inspired furniture can be seen throughout the restaurant, together with exposed brick walls and colourful stained glass. The space is beautifully finished with work by local artist Kurt Pio lining the walls.
Make sure you book in advance, as this is a popular spot even during the slow winter months.
Eat Out critics dine unannounced and pay their own way. Read our full editorial policy here.