La Perla

Wednesday, January 7th, 2015

Reviewed by Greg Landman

This long-time Sea Point favourite with the cognoscenti continues to serve dependable cuisine without any major surprises. The menu is vast but understandable for anyone who has eaten Italian food, and who hasn’t?

The carpaccio; beef done four ways; salmon with thinly sliced red onions, chilli, ginger and coriander; and tuna with wasabi and soya are deliciously light and just the way to start a meal which will invariably feature some kind of pasta.

Resist the temptation to eat all the fabulous bread and save room for excellent lasagne and ravioli, either with meat, pumpkin or crayfish – all delicious. Some of these are fatta a mano (handmade) and are all the better for it. 28 kinds of fish follow, including great platters to share, right down to excellent fish and chips.

Steaks and chicken dishes include a speciality called tagliate – thinly sliced beef served on a hot plate with accompaniments like tomato, asparagus and parmesan. Also recommended is the fillet with green and pink peppercorns.

Desserts are (except for the vanilla ice cream) made right on the premises. Sweet treats like panna cotta, tiramisu, and semi freddo chocolate nougat keep diners coming back for more.

A very good list featuring some Cape showstoppers like Meerlust Rubicon and Rijk’s fabulous Chenin, but strangely no Italian ones on offer. It’s nice to find Aperol aperitivo represented.

It looks like most of the staff have been here for years, resulting in a nice professional touch, with a friendly and knowledgeable approach.

The eatery is located in a large split-level room with high ceilings and wraparound, wall-to-wall glass windows that show off the view of the sea across the road. Nice Italian touches and a comfy bar area with plenty of easy chairs helps you to unwind in congenial surroundings either before or after your meal. After all these years, it’s still very much a place to be seen.

In summer the terrace is the place to be – it offers maximum exposure for your money.

(July 2014)

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