Sevruga Restaurant (V&A Waterfront)

Monday, December 19th, 2016

Reviewed by HThackery

I perchance found myself at the Waterfront on Tuesday evening doing a spot of shopping before a trip upcountry and decided to dine at your restaurant. I had not been to Sevruga for many years and was keen to try your establishment again. Now I need to state up front that I am not a whiner or a complainer by nature. I'm the sort of person that when life hands me a lemon I take it, say thank you and trust that the next thing life gives me will be more useful. Bit of a pacifist to a fault I would even venture to say. However my main course at your venue stirred something in me and I feel compelled to let you know. You see I ordered the Asian Prawn Curry off your menu with the expectation was that it would be an gastronomic festival of exotic flavours from the East. However it seemed as though that festival had been rained out as the dish was as bland as the winner of the blandest dish in Blandland if Blandland has a blandest dish competition. The texture was there, I loved that, but is just didn't pop in the mouth. There was nothing to distinguish or define the dish. It was like a blank canvas, so much potential to turn it into a masterpiece but the chef had decided to display it as it was. Some would call it impressionist art but I'm not into that and it's not why I was at Sevruga. Regarding the prawns, they were harder to find than a Vaalie in Joburg in mid December and I wasn't in the mood for a game of hide and seek. Tell your chef it's better to give than to receive. If the dish has got the food in its header then it needs to have the foo d in the dish. I suggest you rename it Asian Chicken Curry until your chef learns to let go of the prawns and sets them free. The chicken, and this is the last issue I promise. I realize that your chicken is probably grain feed free range chicken but there's a limited as to how much free range you should allow your chickens. The chicken in my dish had obviously enjoyed it's free ranging so much that it had decided to enter in a few marathons and I wouldn't have been surprised if it had completed the Comrades marathon this year. You see my chicken was tougher than Bruce Fordyces calf muscles. It was probably the Cross Fit Chicken Squat champion of South Africa 2015 & 2016. Now like I said I'm not a whiner or a complainer so please don't take this up the wrong way. Don't fire your chef, like everyone he deserves a second chance, perhaps a sharp tap over the shins with the blunt end of a pestle will do. I assume the difficult part about owning a restaurant is getting every dish right every time. This time is wasn't right, but chin up, shoulders back. You know what to do to make it right. Do it.