A large bulk of those fresh new restaurants are springing up in the City Bowl with about 80% (only slight exaggeration) vying for attention on trendy Bree Street, so it’s refreshing to see a recent spate of new eateries launching in the burbs and in particular Constantia. La Parada and Harbour House at Constantia Nek, Foxcroft at High Constantia Shopping Centre and Blanko at the Alphen Hotel have all recently opened their kitchens with Chefs Warehouse at Beau Constantia soon to be.
I was invited to dine at Blanko last Friday night and was thoroughly charmed by this contemporary yet classic restaurant. As part of the Kove Collection responsible for popular spots such as Bungalow, Paranga and Dalliance, Blanko offers sophisticated all day dining in the leafy suburbs.
The restaurant is within a heritage location and honours certain elements of the original 5 Rooms Restaurant space, however, has been freshened up by a clean white paint job, sleek white Italian Marble and dramatic lighting. Most striking is the display of contemporary South African art from Cape Town’s Goodman Gallery, showcasing artists such as William Kentridge, Brett Murray and Robert Hodgins. This art is on rotation, so one can expect a new artistic experience whenever visiting Blanko.
The restaurant offers an extensive wine list, however, we started our night with one of the signature cocktails in the bar lounge area. I would recommend the Grapefruit and Mint G&T - refreshing and potent. The menu offers a range of contemporary Italian style dishes from head chef Amber-May Deetlefs who believes in sincere uncomplicated cooking.
I have been craving fresh mussels for months now, so didn’t need to look at any other starter when I spotted that option under the Antipasti section of the menu. The mussels were plump and juicy and served in a classic garlic, shallots, thyme, lemon and cream sauce. Craving satisfied. My dining partner sampled the light and fresh grilled calamari with chilli and lemon.
For mains we both went Carne. I chose the succulent grilled fillet with wild mushroom vinaigrette and porcini salt. This just comes as is, so it is recommended to choose a side or two to accompany the dish. For the sake of my thighs I chose the seasonal veg, however, I’m sure the mash or thin cut fries would also make a perfect combo. My only criticism is that I feel the vinaigrette was a touch over reduced and was too intense for my taste. My partner seemed to love it though and stole a few scoops to dress his grilled lamb cutlets and crushed potatoes.
For dessert we shared the salted chocolate caramel tart with hazelnuts and ricotta and the classic Tiramisu. The tart was decadent and densely rich and well worth the calories for the chocolate endorphin high.
All in all the sophisticated Blanko is a wonderful addition to the flourishing Cape Town culinary scene, so next time you’re planning a special meal out why not head for the burbs and Blanko.
Blanko is open Monday – Sunday from 12 noon–24.00pm at The Aphen Hotel, Alphen Drive in Constantia. To make a booking contact +27 (0) 21 795 6313 or e-mail az.oc.oknalb@reganam
