Constantia Uitsig Restaurant (Removed)(Constantia Uitsig), Constantia

Limited Listing

This listing is a limited member on WiningAndDining. This means that unfortunately we can not display all the information that we would like to.

Full members get:

A full description.
A menu displayed.
A map to the restaurant.
A virtual tour.
Filtered reviews of the restaurant.
The ability to email and send an sms to make a reservation.

Encourage this listing to become a full member.

This restaurant is closed or has been removed

Restaurant description

Having spent thirteen years at Constantia Uitsig, it comes as no surprise that Executive Chef Clayton Bell views his restaurant as his second home and has mastered the recipe for consistency and ambiance.

The close-knit team, which Clayton calls family, has served the likes of Bono, Andre Agassi, Brooke Shields, Vinnie Jones and even a few kings and queens. However, the restaurant does not aim to cater solely to top-tier tourists, but rather take pleasure in serving the local market. '?We would like even more Capetonians to experience Uitsig,?' says Clayton, and his latest menu is sure to accomplish this goal.

The finest ingredients are essential, as Clayton aims to ensure that his guests taste the dish in its simplest form. He moves away from disguising his dishes with overbearing sauces. All fruits and vegetables are locally sourced, while the Parma ham and Parmesan Cheese are from Italy, the Olive Oil from Greece and the beef? Chalmar.

Having completed its annual refurbishment, Constantia Uitsig Restaurant has opened its doors once again and, whilst maintaining the old favorites, Clayton has added some innovative new dishes to the menu, some of which follow:

Starters include the modified Bouchee de Moules (steamed black West Coast mussels served in a puff pastry case now with a saffron voloute sauce). Other previous favourites which have remained are: the traditional Italian peasant dish Panzanella, Tomato Tart (a puff pastry base with Fontina cheese, Dijon mustard, fresh basil and tomato's garnished with spring onions), and the very fresh, extremely tasty and wholly satisfying West Coast oysters, which are served in a Chinese spoon with pickled fennel.

Adding to the numerous tantalizing main courses already available, new mouthwatering additions include the Gnocchi di Patate al Pesto e Pinoli Tostati (homemade potato dumplings serviced with Basil Pesto, toasted pine nuts and olive oil); Rombo alle Erbette (Fish of the day with sage, thyme, parsley, rosemary, garlic butter and white wine served with a garlic and parsley mash); and the Roasted Karoo Lamb Rack (served with crunchy plolenta, butter beans and a port lamb jus).

For those who believe that eating out is about experiencing something out of the ordinary, you are in for a treat. With the Trippa alla Toscana (tripe braised in a tomato, carrot, celery, onion, chilli and Italian pork sausage with a hint of basil), and Animelle con icorciofi (veal sweetbreads saut�ed with prosciutto, artichokes, baby peas and finished off with verjuce). As Clayton explains, ??I love offal, and a lot of restaurants don't do it because they are not confident in their ability to make it properly. There's no secret. Just keep everything as simple as possible.??

Finish off with a platter of Italian cheeses, or, if you?d prefer something a little sweeter, the Rum Panna Cotta (rich cream custard, flavoured with rum and served with rum soaked berries). Homemade vanilla ice cream served with an espresso is perfect for those who prefer to keep dessert a simple affair. All of these exceptional dishes are enjoyed alongside a relaxed and festive ambience.

Constantia Uitsig Restaurant has proven over the years that great food with warm service in a picturesque setting is the perfect combination to create long lasting relationships and memories for all.

Reviews for Constantia Uitsig Restaurant (Removed)1 review

Average rating

4.5 / 5.0

1 reviews

Average rating

4.5 / 5.0 (1 reviews)

Very, Very Good

"The whole experience from the initial phone call to the seating, service and fine dining was absolutely first class.
The food was prepared with the touch of a master chef and w..." Read more "The whole experience from the initial phone call to the seating, service and fine dining was absolutely first class.
The food was prepared with the touch of a master chef and was just amazing.
Thank you to everyone involved, I cant wait to return.
Ken Gray Edinburgh U.K.
30th July 2011"

All reviews (1)

Some required fields were not filled in.