The Plaisir De Merle Tasting
Cape Town, South Africa
Cuisine Style: Cape Malay, Dutch
Average Price: $$
Overall Rating: 5/5
Dined in December 2013
By Sean Overpeck (CFE)
**A full article and index glossary of restaurants, wines, recipes and travel for
Wine Dine and Play are in the pages section above, or by following these links:
Executive Chef:
Malika van Reenen
Named for the cannon shot heard every day at noon in Cape Town, Signal is an upscale South African restaurant located at the Cape Grace hotel. It had been a fun third day in Cape Town, driving along the Cape Peninsula, seeing an African Penguin Colony, visited the South Western most point on the continent, and eating a great lunch at Two Oceans Restaurant at the point. After visiting the point, I drove up to Signal Hill where there were fantastic views of Cape Town, Robben Island, and the Table Mountain National Park. Now it was time for dinner, and what a wonderful dinner it was.
Menu:
- Starters
- Mains
- Plain and Simple
- On The Side
- Desserts and Cheese
- Tasting Menu
- Vegetarian Tasting Menu
Signal Restaurant offers creative Cape Malay cuisine that is both fresh and inventive. Signal Restaurant draws on influences from many nationalities and customs that have shaped this region since being settled in 1652; namely Dutch and British, French Huguenots, Asian traders, and African cultures. Signal's menu connects the past with the present through its combinations and flavors. Local farms and the surrounding oceans are the main sources of ingredients for the menu which changes seasonally, yet stays a distinctively South African.
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| Picture of Table Mountain taken from Signal Hill near the Cape Grace |
I arrived a little early before the restaurant opened, so I began by enjoying a drink at the hotel bar which was one floor below. Very crowded, but I was able to pass the time by. After being seated, but before looking at the menu, I looked at the dining room around me, and it was stunningly beautiful, with partitions constructed of old oak, murals of Cape town, and local scenes on the walls, and fantastically designed chandeliers dangling from the ceiling. Their semi-private dining area or large party table was wonderfully displayed, but in my opinion, placed in the wrong area of the dining room. This why I refer to it as semi-private, since you have to walk by it on your way to the restroom.
They had two menus to choose from, the first being the regular summer menu and the second which I had chosen in advance with my reservation, being the tasting menu. This evening the chef had prepared a five-course tasting to pair with the South African winery that was being featured called the Plaisir de Merle Tasting Menu. Plaisir de Merle is a vineyard just north of Stellenbosch in the Groot Drakenstein area of the Paarl wine region. The server presented the bread which consisted of a whole wheat and tomato bread with chutney and pepper jus butter crème, plus some regular butter. There was no amuse course to go with the tasting. The first course was a lemongrass-scented shellfish velouté, with poached crayfish, (or in the U.S. we know them as crawdads, or crawfish), smoked mussels, and fresh tomato seeds served with the Plaisir de Merle Grand Brut, 2010. This dish had a wonderful presentation by being brought out in a soup bowl, with the velouté being poured over the ingredients.
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| Shellfish velouté |
The second course was a confit pork belly with a seared scallop, a vanilla parsnip puree, and a French vierge sauce. The course was served with the Plaisir de Merle Sauvignon Blanc 2012, a crisp and perfect pairing. According to the winemakers' notes it had hints of tropical fruit, with aromas of green figs, green peas and a touch of floral peach blossoms. The enticing nose carries through to the taste - fresh and crisp with flavors of green figs and nettles in the initial flavor followed by mouth-filling sweet, ripe tropical flavors. The long lingering aftertaste is memorable.
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| Confit pork belly with scallops |
The palate cleanser was a pineapple curry leaf sorbet, compressed pineapple, citrus foam, with toasted coriander seeds. A nice break that had my taste buds screaming for more. As I enjoyed the cleanser, a couple sat at the table next to me who based on accent were American, and it seemed that yet again I ran into the same thing that I did on my first night in Cape Town at the Aubergine Restaurant, rude Americans. They were loud, treated the server like crap, requested iced-tea, and had a draw to their accent, so that was worse for me because I live in the southern United States, which is where iced tea and that accent is very common. They wanted to change the menu around by adding this and taking away that, they complained about the menu prices, yet compared to dining in the United States, the food in South Africa was very cheap for the great quality. After a short while I spurted out to them that there was a McDonald’s down the road for them to eat at. I got a nasty look. So don’t worry South African readers, not all Americans are idiots and jerks (most, not all), and I have to represent the Southern United States since we get picked on by our fellow countrymen as well, we are nice people I promise.
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| Pineapple curry sorbet |
The third course was just incredible, a biltong-cured ostrich fillet, medium rare, with an African rooibos-scented apricot compote, and a bitter chocolate and goat cheese truffles. This was an outstanding dish and my favorite of the night. The Chef paired the chocolate perfectly with the flavors of biltong curing, and the apricot added a zingy ness to the dish. The course was served with the Plaisir de Merle Cabernet Sauvignon 2010, which by itself was a wonderful tasting wine, full-bodied with lite tannins was perfect with the ostrich. Lots of red berry fruit, spice, cedar and vanilla oak aromas give way to a tantalizing taste. This full-bodied Cabernet Sauvignon smacks of dark chocolate and ripe fruit which is backed by spices and soft tannins.
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| Ostrich fillet |
What was interesting about tasting the wine with the chocolate truffle in my mouth; now from my experience, a dark or bittersweet chocolate pairs very well with Bordeaux, Beaujolais, Shiraz, Cabernet, or a Zinfandel, but what threw me off was the goat cheese. This type of cheese is usually paired with a white wine like the Sauvignon Blanc I had with the second course. The taste was fantastic, don’t get me wrong. I loved deconstructing the dish, trying each piece individually, and then trying them all together. My mouth was watering and begging for more, but with the truffle either by itself or with the ostrich, I had to drink water and not the Cabernet. Drinking the wine with the truffle left a bitter taste, and I would have personally paired it with a merlot. When I looked on the Plaisir de Merle website, I see that they had a merlot offered, and only wished that the Sommelier had chosen it instead of the cabernet, and put the cab somewhere else on the menu to taste, because like I said it was a good wine.
The fourth course for the evening was a shiitake-glazed beef tenderloin fillet, with olive-braised potato, cauliflower puree, grilled asparagus, and a mushroom crumble. The dish was served with the Plaisir de Merle Grand Plaisir 2008. The Grand Plaisir was a blending of all five major Bordeaux varieties, (Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec) plus in addition, the Shiraz grape. I’m not sure if the wine had Carménère, which every once in a blue moon is added to Bordeaux wines also. Aromatic red berries, spicy sweet tones with cedar and subtle hints of vanilla. Sweet, ripe blackcurrant and a variety of red berries with a full-bodied oak addition with hints of tobacco and cedar.
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| Shiitake-glazed beef tenderloin fillet |
The fifth and final course from the tasting menu was a chilled passion fruit soufflé with a coconut lime sponge, litchi glass, and mango sorbet. This dessert was served with the Plaisir de Merle Chardonnay 2011. It had aromas of oak, spices, and vanilla, infused with roasted nuts and other tropical citrus fruit notes. Round and full of citrus fruit and apricots followed by subtle wood spices. The combination of the grape and oak flavors reflect the influence of the Plaisir de Merle characteristics and our distinctive Terroir. The dish was very nice, but my only complaint about it was the litchi glass. It was heavily caramelized, and it stuck to my teeth. It was actually quite funny because here I am sticking my fingers into my mouth to push it away from teeth, and trying to suck on it instead to get it down. The couple next to me that I had made angry earlier with my comment was probably enjoying my folly. They decided to stay instead of visiting McDonald’s.
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| Passion fruit soufflé |
Dessert:
Though the entire tasting menu was just outstanding except for the hick-up in wine pairings with the ostrich, I was in the mood for some local cheeses to go with a coffee, so I placed an order for artisan cheese, which was accompanied with green fig and quince preserve, roasted nuts, and crackers. I added this course for an additional R145.00. After the cheese course, the assorted chocolates of the petit fours came out, and as I ate them I thought, “Damn, the Cabernet would be perfect with these…”
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| Artisan South African cheese |
As I enjoyed the petit fours the Chef Malika van Reenen came out and sat down to chat with me for about fifteen minutes, which was something that I had not seen in a long time. I have seen chefs come out and say hello, but never to spend that amount of time and just talk food. She was a nice lady, and very talented in her craft.
Please see these guidelines for Tipping in Restaurants and on following proper etiquette, customs, cultures, and avoiding assumptions when you dine out.
Plaisir de Merle Winery:
PO Box 121
R45 Simondium 7670
South Africa
S 33° 50' 32.208" E 18° 57' 30.312"
+27 21 874 1071
Monday to Friday: 9am - 5pm
Saturdays: 10am - 4pm
Other Noteworthy Cape Malay / African Cuisine Articles & Restaurants:
Boma, A Place Of Eating Taste of tribal Zimbabwe cuisine with a buffet in Victoria Falls, Zimbabwe
Dunes Beach Restaurant & Bar Eclectic Cape Malay cuisine w/sushi in Hout Bay, South Africa
Fugitives Drift Lodge and Zulu Battlefields African Cuisine Buffet, KwaZulu-Natal, South Africa
Leopard Hills Lodge Safari’s with contemporary African cuisine in Sabi Sand Game Reserve, South Africa
Terroir Seasonal South African cuisine bistro in Stellenbosch, South Africa
The Five Flies Cape Malay cuisine in Cape Town, South Africa
The Jungle Junction Zimbabwe & European buffet at the Victoria Falls Hotel in Victoria Falls, Zimbabwe
The Tasting Room at Le Quartier Français African-French tasting menu in Franschhoek, SA
Tradewinds Restaurant Local and International cuisine in Sandton, South Africa
See the whole list by visiting “The Wine Dine and Play Article Glossary”
Other South African restaurants and articles on Wine Dine and Play:
|
Modern eclectic and Nouvelle Latin cuisine
Cape Town
A top 20 on Wine Dine and Play |
Top 10 Worlds Best Banquet of pastries & sandwiches
Cape Town
|
Contemporary & elegant eclectic eatery
Johannesburg, South Africa
|
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Seafood and sushi with panorama views
Cape Point, South Africa
|
Country-style local ingredients w/French flair
Constantia, South Africa
|
Innovative East Meets West Menu
Cape Town, South Africa
|
See the whole list by visiting “The Wine Dine and Play Article Glossary by country”
Final notes, review basics, observations and more pictures:
Most reviews are subjective, depending on the writer; but they should also be responsible, and respectfully written, upholding the truth, and accurately conveying the experience to the best of the writer's knowledge, even if it includes metaphors the restaurant may not like to read about. My ratings are by the stars I award (from 0 to 5). The rating is calculated on a point accumulation of six separate factors based on individual experience. They include wine and other beverage selections, plate presentation, customer service, restaurant or café ambiance, food quality, and wow factor. To see more details of this rating list, read this article:
Scores are detailed in the factor chart below:
Formula Factor Conclusions and Overall Ratings
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Max Points Possible:
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Total Points Awarded:
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Total Points deducted:
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Ambiance
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10
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10
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0
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Food quality
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10
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9
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1
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Plate presentation
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9
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9
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0
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Customer service
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8
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7
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1
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Alcohol and other beverages
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9
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8
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1
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Total regular points awarded
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46
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43
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3
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Total percentage Before Bonus
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0.934782608695652
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“Wow” factor BONUS
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5
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3
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0
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Total bonus percentage
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0.0652173913043478
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Total percentage with a bonus for the final star rating
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1.00
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Stars Awarded (see chart below)
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0 - 5
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5
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**A full break down and explanation of the observations and point disbursement is available in the linked article above. To receive a detailed copy of your score, feel free to contact me at any time and I will provide it to you.**
***
Overall Star Rating:
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5 of 5 Stars:
100% Rating with a 3 point “wow” bonus
An Extraordinary Dining Experience
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Wine rating:
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4 of 10
Old World selections:
France
New World selections:
South Africa
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Corkage fee’s:
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S. African Restaurant standard is R80.00 per bottle, but varies by restaurant
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Restaurant style:
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Conservative dining
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Cuisine style:
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African, Cape Malay
Allergen or dietary accommodations:
Farm to Fork, Gluten Free, Grass Fed, Local, Pescatarian, Sustainable, Vegetarian Options
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Reservations:
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Not Required, But Recommended
Walk-Ins:
Accepted, but not guaranteed
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Dress code:
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Smart casual or Conservative attire
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Child policy:
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The Restaurants reviewed on this site may have a kids menu or cater to them; however, for full enjoyment of food and wine, it is recommended that kids not to be in attendance, unless they have been trained in proper etiquette.
If not then:
Hire a Babysitter!
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Experiences:
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Place for foodies, Contemporary, Great bar, Good for special occasions, Beautiful décor, Classy, Upscale, and a Neighborhood Gem.
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Payments:
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Cash, Visa, MasterCard, Discover, American Express
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Parking:
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Valet, Private Lot
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Wifi
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The restaurants reviewed on this site may have Wi-Fi, but do not require you to go online, because the excitement of the food and wine alone will keep you too entertained instead of checking your social media and emails.
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Noise level:
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Low to Medium
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Smoking:
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Nonsmoking restaurant
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Patio or terrace:
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Yes
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Food Prices
(excludes, alcohol, taxes & 20% gratuity’s)
$£€¥ - Under 50.00 (inexpensive)
$£€¥ x 2 - 51.00- 99.00 (moderate)
$£€¥ x 3 - Over 100.00 (pricey)
$£€¥ x 4 - Over 200.00 (expensive)
$£€¥ x 5 - Over 400.00 (very expensive)
**Currencies reflect the world’s major travelers, restaurant, or wine connoisseur’s**
Currency:
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Price
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South African Rand (ZAR)
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R
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United States Dollar (USD)
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$$
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Great Britain Pound Sterling (GBP)
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£
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Canadian Dollar (CAN)
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$$
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Chinese Yuan (CNY)
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¥¥¥¥
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European Union (EUR)
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€€
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Alcohol prices:
R 240.00 ZAR
Signal Restaurant:
Cape Grace Hotel & Spa,
West Quay Rd
Cape Town 8001
South Africa
Contact Information:
Restaurant website:
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Maître d or host:
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+27 (21) 410 7080
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Online reservations
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Email Contact:
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Serving hours:
South African Standard Time
(GMT, Zulu, or UTC + 2:00)
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Dinner: Mon-Sun
5:30 pm - 9:30 pm
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Social Media
&
Accolades:
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****
The worlds best restaurants is a subjective list of who is writing it and changes on a regular basis. The Wine Dine and Play best experiences are based on my highest rated stared restaurants, meaning that the visit was an outstanding or extraordinary experience. From cafés, chains, mom + pops, hole in the walls, to fine dining including a few Michelin spots. Visit the Top 100 page to see the entire list.
A few to tease you with…
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French-American Fine Dining
Yountville, California, USA
|
Elegant Modern Australian with Molecular Gastronomic
Melbourne, Australia
|
Acclaimed high-concept inspired Farm to Table tavern
Charleston, South Carolina, USA
|
Other Pictures:
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| Restaurant entrance from the Cape Grace Hotel |
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| Dining room |
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| Bread starter |
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| Assorted chocolate petit fours |
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| The chef and I |
“Culinary perfection consists not in doing extraordinary things,
But in doing ordinary things extraordinarily well.”
-Angelique Arnauld (1591-1661)
Who is John Galt?
TTFN
