MONDIALL KITCHEN & BAR WELCOMES THE AUTUMN SEASON WITH NEW CHEF, MENU AND
A FRESH NEW 'LOOK
Going into it's third year of trading in the V&A Waterfront (Cape Town), Mondiall Kitchen & Bar has introduced an enthusiastic, talented new chef to present a delectable Autumn menu that will focus on top quality and will seduce diners with fresh, daily 'specials'. Mondiall Kitchen & Bar was Cape Town's most anticipated new restaurant when it opened it's doors in the V&A Waterfront and quickly became the Mother City's hottest new dining destination and social hub over the summer period.
Restaurateur Patrick Symington of Cape Town’s Café Dharma and Asoka fame, says that the Mondiall forumula remains unchanged, and will continue to offer sophisticated, but casual brasserie-style dining experience with refined comfort food. 'We are aiming to take service up a notch and our staff have undergone further training presented by Linda d'Holt-Hackner of The Touch Company.
As far as the look and feel of the restaurant going into cooler weather, we have softened the interior of Mondiall sllightly to offer warm and welcoming, almost 'modern-farmhouse' ambience, juxtapositioned against the backdrop of the harbour and dramatic views of Table Mountain in the distance.' Small décor tweaks include atmospheric lighting, more wood and greenery and other organic elements, as well as a couple of rustic 'kitchen tables'. Other warm and wintery design elements added are a few Persian rugs and fireplaces, inviting patrons to escape the cold and relax in a cool and cosy lounge atmosphere.
For the winter months, the new menu will focus on 'low and slow' cooking with a selection of hearty dishes and elements of pickling in creations such as Braised Beef Shortrib with pickled beetroot, cucumber salad and garlic buttermilk and a starter of Crispy Ham Hock with caramalised apple purée, celeriac remoulade and pea shoots. Mondiall's Signature Fish Tacos will of course remain on the menu, served with chipotle mayo, pico de gallo and coriander, alongside other favourites such as Mondiall's Famous 100% Wagyu Cheese Burger with cheddar, gherkins, unami ketchup and hand cut fries,, and Steak Tartare, served with salad and hand cut fries.
Paying tribute to it's seaside location, diners may indulge in the Seafood Plate that will include fresh line
fish, prawns and mussels served with fragrant rice, a side salad and peri-peri and lemon butter sauces. Also featuring on the menu is a Risotto or Pasta dish of the day, and for the health conscious, a choice of three salads and vegetarian dishes that include Roasted Cauliflower with parmesan, pesto and tomato, and Aubergine served with grilled baby leeks, mushrooms, baba ganoush and vegetable jus.
Ending on a sweet note, the dessert menu features classics such as Banana Split of caramelised banana in puff pastry, macadamia nuts, milk ice-cream and maraschino cherries or Salted Chocolate Tart served with crème fraîche.
Mondiall is open seven days a week, offering breakfast, brunch, lunch, cocktails, and dinner in a modern Brasserie style setting. The restaurant underwent a complete and inspired transformation under the direction of Patrick, in the original ‘Green Dolphin Jazz Restaurant’ location, a prime Waterfront setting with spectacular harbour and Table Mountain views. Patrick explains that when he first set eyes on the site he could not understand why it had sat empty for 2 years – it is the perfect setting for a life style eatery where it is very easy to pass the afternoon away, watching the harbour and yachts with Table Mountain as a backdrop. Symington was behind the interior aspects of the restaurant, bringing much needed creativity to the Waterfronts restaurant scene and raising the bar in doing so.
On weekends, Mondiall presents a delicious brunch menu, available Saturday and Sunday from 10:00 - 16:00, that inlcudes a variety of main course dishes, as well as Oysters & Bubbles (3 oysters with a glass of Moët & Chandon or Laborie Brut), and all day breakfast staples such as Poached Eggs Royale with salmon or Fluffy American Style Pancakes with bacon, maple syrup, mascarpone and blueberries, enjoyed with freshly squeezed juices and smoothies, or a 'Hangover Drink' like a Breakfast Martini of gin, orange marmalade and fresh grapefruit juice.
The new head chef, Stephen Mandes (28) was chef / proprietor of La Vierge Restaurant in the Hemel-en-Aarde Valley outside Hermanus for the past year, and winner of the 'Ultimate Braai Master' Season 3 in 2014 as team Tikka Boys.
Chef Mandes holds an Advanced Diploma in Culinary Arts (Northlink College Tygerberg Campus / accredited by City and Guilds and comes with extensive experience in some of Cape Town's top kitchens. He started his career at the Cape Grace Hotel, where he worked as Junior Chef de Partie before his appointment as Chef de Partie at the Belmond Mount Nelson, followed by De Grendel Restaurant where he worked as Junior Sous Chef.
In line with the emerging trend of cooking off hot coals, the Mondiall Kitchen now boasts two ceramic 'Green Eggs'. Chef Stephen is exited about using the two dual sided cast iron grids set up for red meats and the other for seafood, for smoking and slow roasts at low temperatures, as well as high temperature searing, grillng and adding the finishing touches to top quality steaks and other meat dishes.
Mondiall offers all-day dining as well as a range of weekly specials to suit all occasions and tastes and has become a firm favourite with Cape Town locals.
The eclectic weekend brunch menu, available every Saturday and Sunday from 10:00 – 16:00, is an extension of the breakfast offering, with the added temptations of appetisers, entrées, seafood and desserts. A culinary journey around the world awaits guests for lunch (11:30 – 16:00, daily) and dinner (18:30 – 22:00, daily), with the à la carte menu divided into various sections – Soup & Salads, Appetizers, Eggs/Pasta/Rice, Fish & Shellfish, Meats/Grills, and Desserts.
Set menus are also available. Our Cocktails Menu (16:00 – 18:30, daily) is perfect for those looking for a relaxed drink and a small bite to eat.