[CLOSED] Taste of Cape Town 2014 Tickets

Taste-logo-2014My faaavvvvooouuurrriiittteee food festival, the Taste of Cape Town 2014, is returning this April! I absolutely adore this festival as it allows visitors to taste the best of Cape Town restaurants on a shoe string. I think this is my 7th festival and am so happy that it’s lasted to reach number 7! Although I went to the Taste of Cape Town 2013 twice (so is this my 8th session!?).

The festival is held on a Thursday, Friday and Saturday night as well as a Saturday and Sunday afternoon session. It features food from restaurants but also craft beers, bakeries, Lindt stall, Pick n Pay Chef theatre and Wine & Canape experience, Consol Mixology theatre, music and lots, lots more. It’s really all about the food so get your Taste of Cape Town tickets for R80+  (or win below) and enjoy this beautiful menu. I’ve underlined my favourites (I don’t eat seafood!):

Azure (12 Apostles Hotel and Spa)

Chef: Executive chef Christo Pretorius


  1. Cured Blesbok : Rooibos & citrus cured venison, tartare, salt-baked beetroot, pickled onion, apple gel, walnut crumble, labneh (6 Scoins)
  2. Char Sui Pork : Mirin-glazed belly, pork popcorn, bitterballen, smoked potato & pea puree, plum chutney, cider jus (8 Scoins)
  3. Rice Pudding: Bea Tollman’s rice pudding, salted caramel, toasted nuts (4 Scoins) I had rice pudding last year from the Potluck club (I think) and it was nothing like I imagined rice pudding to be. It was DIVINE!

Beefcakes Burger Bar (Green Point)

Chef: Executive Chef Wonderful Ndhlovu

  1. Poppers: Deep fried jalapeno stuffed with cream cheese & sweet chilli, served with zesty lemon mayo (6 Scoins V)
  2. Gourmet Burger: Ostrich patty with mature camembert, rich cranberry sauce & rocket. Side of beer-battered onion rings. (8 Scoins. Vegetarian option available)
  3. Chocolate Brownie: Double lindt chocolate brownie, chocolate ganache, vanilla ice-cream (4 Scoins)

Camissa Brasserie (Table Bay Hotel)

Chef: Jocelyn Myers-Adams & Sous Chef Jason Franco

  1. Oscar Lager braised Karan beef short rib with Oscar Lager jus  (5 Scoins)
  2. Herb & macadamia nut-crusted Karoo lamb cutlet with minted jus (6 Scoins)
  3. Rainbow cheesecake with mixed berry compote   (4 Scoins)

Cosecha Restaurant (Nobel Hill)

Chef: Head Chef Maryna Frederiksen

  1. Fish Tacos: Corn tortillas filled with beer-battered kingklip, shredded cabbage & tangerine red onion salsa (7 Scoins)
  2. Huevos Rancheros: Free-range egg, sunny-side-up on borracho “drunk” beans, ranchero sauce &  homemade sope. Crumbled bacon & cheddar garnish ( 4 Scoins. Vegetarian option 3 Scoins)
  3. Coffee-Cocoa Ribs: Pork ribs marinated in coffee, cocoa & spices. Chargrilled & served with feta esquites  (7 Scoins)

Il Leone Mastrantonio (Cape Town)

Chef: Daniel Toledo

  1. Salmone e Foglie: Seared salmon, white bean & fennel salad  (7 Scoins)
  2. Nidi e Vitello: Veal ragu pasta (7 Scoins)
  3. Cozz’e Pumarola: Fresh mussels in a tomato & white wine concasse (6 Scoins)

Jewel of India

Chef: Executive Chef Anil Panwar

  1. Paneer Makhani: Homemade cottage cheese cooked in a tomato based sauce. Served with basmati rice. (4 Scoins V)
  2. Chicken Tikka : Tandoori-grilled mildly spiced chicken. Served with naan (6 Scoins)
  3. Madras Fish Curry: Fish fillet cooked with mustard seeds & mild or spicy seafood gravy, basmati rice (7 Scoins)

Longridge Restaurant

Chef: Bruce Von Pressentin

  1. Blue cheese pannacotta, crisp apple salad, olive oil crostini ( 4 Scoins V)
  2. Tempura prawns, tomato, aubergine & basil terrine, avocado-wasabi mayonnaise & sweet chilli sauce (7 Scoins)
  3. Lindt chocolate tart, lavender cream (6 Scoins)


Thursday: 96 Winery Road / Executive Chef Natasha Wray

  1. Miso-Cured Salmon :Cucumber spaghetti, avocado crème fraiche, soy and sesame dressing (8 Scoins)
  2. Pan Fried Prawns: Applewood bacon, pea puree, shimeji mushrooms, cider glaze  (6 Scoins)
  3. Caramelised Banana Pancake: Caramel sauce, peanut butter ice cream, flambéed with rum  (4 Scoins)

Thursday and Friday: Burrata / Head Chef Annemarie Steenkamp

  1. Beetroot & goats cheese arancini with aioli (4 Scoins)
  2. Burrata cheese, semi-dried tomatoes & basil oil  (6 Scoins)
  3. Dark Lindt chocolate pudding, granadilla curd & ‘soil’ (4 Scoins)

Friday: Jordan Restaurant / Chef George Jardine

  1. Baked truffled egg, cured ham & watercress  (6 Scoins)
  2. Roasted & confit Kroon duck, porcini veloute & poached fig (8 Scoins)
  3. Strawberry shortcake, caramelised white chocolate mousse & vanilla crème (4 Scoins)

Saturday: Ernie Els Winery Restaurant/ Chef de Cuisine Amelia Hanekom

  1. Salt and pepper calamari salad with tartar sauce (7 Scoins)
  2. Chorizo & sundried tomato burger with brie & rocket  (8 Scoins)
  3. Cauliflower risotto with mangetout  (4 Scoins)

Saturday: Makaron (Majeka House)

  1. Salt-baked potato, potato espuma, ash, trout roe & dill (4 Scoins)
  2. Springbok boerie, smoked tomato aioli & chutney (6 Scoins)
  3. Peanut butter sandwich, peanut streusel, apricot jam ice cream (8 Scoins)

Sunday: La Mouette / Chef Henry Vigar

  1. Mezze: Lamb kofta, falafel, tabbouleh, smoked aubergine puree, grilled baby marrow & Moroccan spice (7 Scoins)
  2. Butternut Ravioli: Pickled apple, radish, butternut puree & sage brown butter  (7 Scoins V)
  3. Memories Of A Sweet Shop : Passionfruit & lime leaf cream, Coca Cola jelly, banana fudge, white chocolate macaroon   (4 Scoins)

Sunday: Society Bistro / Jonkershuis (Groot Constantia Wine Estate)

  • Societi Bistro: French-style mushroom risotto, cream, Grana Padano (7 Scoins)
  • Smoked, salted caramel ice cream (4 Scoins)
  • Jonkershuis At Groot Constantia Wine Estate:Cape Malay speciality, Free range Karoo lamb curry, house apricot & sultana chutney, coriander salsa, quick fried puri (8 Scoins)

Bring on the knives and forks! If you’d like to win tickets then simply:

There are BCTCblog competition T’s & C’s under the WIN tab above – please read them.

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