Restaurant SEVEN

Wednesday, September 12th, 2018

Reviewed by Chantal Kisten

We were lucky enough to snag a table at this new restaurant on day 2 of their existence. The staff were warm, welcoming and excited about Restaurant Seven as we were excited about the food. You get a bird's eye view of what is going on in the kitchen which we love. I started out with sampling their Oysters with some bubbles that we brought along. The very kindly informed us that they did not yet have a liquor license. The Oysters were plump and fresh whilst seasoned to perfection. The onion with black pepper and soy dressing was my favourite. Complimentary freshly baked bread and butter arrived. We nibbled on that whilst discussing what we would each be dining on. I decided to be nice and let him have the Bone Marrow on Brioche Toast with Mushroom Duxelles and Watercress. Nothing beats bone marrow and this dish did not disappoint with the generous marrow toppings. I had their Soy Cured Saldanha Bay Sea Trout, Sesame, Aubergine and Tosazu. A lively dish with different textures and tastes. This was thoroughly enjoyed. For mains he had the Aged Chalmar Sirloin and I the Braised Pressed and Crumbed Pork. Both dishes were excellent. The Sirloin was cooked perfectly and seasoned correctly. The Pork dish proved to be an interesting one that reminded me of a Sunday Roast with stuffing that got crumbed - A really lovely dish! With a very tiny amount of space left we had dessert. I just had to have the Manderine and Grand Manier Soufflé flambe which did indeed flame away. Just as the sun rises so to did this Soufflé. Every spoonful was decadence. He too experienced dessert heaven with his Valrhona Chocolate, Caramelised White Chocolate with Raspberry and Gold. Excellent lunch as well as service. Book and go! We will definitely be back.