Multitudes of Chefs, Students and Foodies across South Africa and other parts of the world were on the edge of their seats on Sunday 16 November ’14 as the 2014 Eat Out Mercedes-Benz Restaurant Awards was held in Cape Town. Finally the Eat Out Top 10 has been announced! Without further ado, here are this year’s winners, along with comments from the panel of judges.
- The Test Kitchen (Woodstock, Cape Town)
Local and international food lovers alike flock to this gem, often after a month-long wait to get a table – and what an exceptional meal awaits them. It’s no surprise that this celebrated eatery by chef Luke Dale-Roberts, the very deserving third time winner of Restaurant of the Year, is now featured on the list of the World’s 50 Best Restaurants.
“Luke is a genius chef who excites and challenges the palates of his diners through flavour, ingredients, innovation and attitude. Every year it gets better and better.” – Abigail Donnelly “Luke’s cooking feels almost effortless, even when you know it’s anything but.” – Kate Wilson
- Five Hundred (Sandton, Johannesburg)
Although there’s outstanding technique and presentation on show here, chef David Higgs’s produce-driven menu is all about allowing individual ingredients to shine, and giving diners a fine time. It’s not wacky or concept-driven – it’s delicious food taken to a new level.
“Interesting ingredients, expert techniques and beautiful plating make this an unforgettable meal.” – Andy Fenner “There’s great flavour here; an excellent experience all round.” – Reuben Riffel “Quite simply, some of the best food and service on the continent.” – Arnold Tanzer
- The Tasting Room at Le Quartier Français (Franschhoek, Western Cape)
So much of what chef Margot Janse does defies description, but one thing is certain: she’s pushing the envelope in showcasing unique South African flavours. This is culinary storytelling at its best. The African surprise menu is a playful, innovative feast of visual surprises.
“Margot is at the top of her game and is clearly having a lot of fun.” – Reuben Riffel “Consistently genius food dazzles and thrills with a magical element of surprise.” – Abigail Donnelly
- Restaurant Mosaic at The Orient (Elandsfontein, Pretoria)
Chantel Dartnall, our 2014 San Pellegrino Chef of the Year, reigns supreme at this flamboyant restaurant. Inspired by her travels and showcasing a strong botanical theme, the menu reads like a playful, floral ode to the senses.
“Amazing attention to detail, radical technique on display, and surely some of the most beautiful plating in South Africa.” – Andy Fenner
- Jordan Restaurant (Stellenbosch)
Chef George Jardine’s seasonal menu captivates with outstanding flavours, textures and techniques. Sensitively sourced ingredients are prepared with complete confidence, and the end result is food that is unpretentious but delicious and beautiful to behold.
“This is easy-going fine dining at its best.” – Arnold Tanzer “George has a wonderful aesthetic all of his own. It’s less about the pomp, more about creating the perfect mouthful.” – Kate Wilson “One of the most exciting menus I’ve seen this year.” – Andy Fenner
- Overture (Stellenbosch, Western Cape)
There’s no doubt about it, chef Bertus Basson is leading the pack when it comes to cooking South African heritage food. He’s putting traditional ingredients and techniques back on the plate. His focus on fresh, natural flavours, use of top-quality produce and precise technique results in intense, delicious dishes.
“This is brave, simple, vibrant food with masses of flavour and personality.” – Abigail Donnelly “Delicious, accessible dining.” – Arnold Tanzer.
- Rust en Vrede (Stellenbosch, Western Cape)
Everything you’ve heard about this restaurant is true: the service is excellent, the space captivating and the attention to detail unparalleled. From the magical bread course of mini Guinness loaves and goat’s butter to petits fours at meal’s end, it’s an enchanting experience.
“This is exciting food cooked with confidence, often leading to moments of awed silence.” – Abigail Donnelly “ A journey of art, flavour and texture.” – Reuben Riffel
- DW Eleven-13 (Dunkeld West, Johannesburg)
Marthinus Ferreira is an extremely passionate chef who’s worked with the likes of Heston Blumenthal – and it shows. This is a man striving for constant improvement, and his contemporary menu with hints of bistro classics offers a feast of note.
“Marthinus’s food is both precise and hearty, with big flavours and delicious combinations.” – Kate Wilson “This chef’s sincerity, passion and commitment are very inspiring.” – Abigail Donnelly “Truly, Marthinus is cooking up a storm in the City of Gold.” – Arnold Tanzer
- The Restaurant at Newton Johnson (Hemel en Aarde Valley)
Eric Bullpit’s food has always been technically sound (as diners at his former establishment The Roundhouse would know) but now he’s cooking with more confidence, demonstrating fantastic balance of flavours. Dishes are bursting with flavour and show a clear and uncluttered focus on the core ingredient.
“Eric’s food is honest and simple, with an innate sense of purity.” – Abigail Donnelly “Dishes impress with deep, intense flavours and a nice surprise here and there.” – Reuben Riffel
- Terroir (Stellenbosch)
Michael Broughton uses top quality produce and winning flavour combinations, and puts his own touch on the classics. Plating is gorgeously uncluttered and every dish shows a mastery of technique. The portions are generous and the flavours wonderfully layered, leading to a marvelous, memorable experience.
“Michael’s love for depth of flavour and sauces shines through.” – Arnold Tanzer “Simply superb. If I could eat here every week, I would.” – Kate Wilson “There’s a very clear direction to Michael’s cooking: classic dishes interpreted in various ways, just this side of cheeky.” – Andy Fenner
– Article by Eat Out
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