Mondiall Welcomes The Autumn Season With Fresh Menu
Going into its 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 to seduce diners with fresh, daily ‘specials’.
The new head chef, Stephen Mandes was chef/proprietor of La Vierge restaurant in the Hemel-en-Aarde Valley outside Hermanus for the past year, and winner of ‘Ultimate Braai Master’ Season 3 in 2014 as team Tikka Boys. He holds an Advanced Diploma in Culinary Arts 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.
Restaurateur Patrick Symington says that the Mondiall formula remains unchanged, and will continue to offer a 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 Mondiall going into cooler weather, we have softened the interiors slightly to offer a warm and welcoming, almost ‘modern-farmhouse’ ambience, juxtaposed 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 (R170) and a starter of Crispy Ham Hock with caramelised apple purée, celeriac remoulade and pea shoots (R75).
In line with the emerging trend of cooking off hot coals, the Mondiall kitchen now boasts two ceramic ‘Green Eggs’. Chef Stephen is excited 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, grilling and to add the finishing touches to top quality steaks and other meat dishes.
Mondiall’s Signature Fish Tacos will of course remain on the menu (small R80 and large R160), served with chipotle mayo, pico de gallo and coriander, alongside other favourites such as Mondiall’s Famous 100% Wagyu Cheese Burger (R135) with cheddar, gherkins, umami ketchup and hand cut fries, and Steak Tartare (small R80 and large R160), served with salad and hand cut fries.
Paying tribute to its seaside location, diners may indulge in the Seafood Plate (R230) 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 (R165), and for the health conscious, a choice of three salads and vegetarian dishes that include Roasted Cauliflower (R70) with parmesan, pesto and tomato, and Aubergine served with grilled baby leeks, mushrooms, baba ganoush and vegetable jus (R86).
Ending on a sweet note, the dessert menu features classics such as a Banana Split of caramelised banana in puff pastry, macadamia nuts, milk ice cream and maraschino cherries (R60) or Salted Chocolate Tart (R65) served with crème fraîche.
On weekends, Mondiall presents a delicious brunch menu, available every Saturday and Sunday from 10:00 – 16:00, that includes a variety of main course dishes, as well as Oysters & Bubbles (3 oysters with a glass of Moët & Chandon R230 or Laborie Brut R120), and all day breakfast staples such as Poached Eggs Royale with salmon (R85) or Fluffy American Style Pancakes (R77) with bacon, maple syrup, mascarpone and blueberries, enjoyed with freshly squeezed juices and smoothies, or a ‘Hangover Drink’ like a Breakfast Martini (R65) of gin, orange marmalade and fresh grapefruit juice.