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Sensational seafood, steaks and the gift of sight at Belthazar
1 Apr 2019
Boasting the largest nitrogen-infused by-the-glass, 5m tap wine bar in the world, with a whopping 250 offered by glass and 650 by the bottle, the Slick Restaurant Group's Belthazar, hugging the outer edge of the V&A Waterfront's classy glassed-in food court section, is the place to come for seafood or steak washed down by wine, with a side of people-viewing.
Belthazar's al fresco all-weather dining enclosure on the terrace. All images supplied.
Situated near the Cape Wheel, the all-weather dining enclosure featuring a mist-cooling system and heaters’ best selling point is the panoramic view over the harbour and the stunning Table Mountain backdrop that gets photographed by tourists from the world over, you can’t go wrong with a mid-day meal at Belthazar.
Portions are generous and service is fast, with manager Ayad checking in throughout our meal and waiter Fernando finding out where we are from as well as personal favourite cuts of meat and wine tastes. Fernando also helped us choose between the grass- and grain-fed options by demonstrating some of the restaurant’s wet and dry choices, like the game-y crocodile, and Brazilian picanha or the T-bone and ribeye – both dry, and the fact that the meat is served on the bone gives it more flavour.
Wine tags = clever reminders
Fernando also explained the extensive Wine Times ‘newspaper’ menu, with my husband, eventually opting for the Raats Dolomite Cab Franc from the red blend options.
There’s ample wine to choose from in the copper-clad ‘wine warehouse’ area, as well as draught beers, ciders, gins, brandies, cognacs and Nespresso coffees, so you’re spoilt for choice when it comes to tipple.
But as Belthazar is touted as ‘restaurant, wine bar and grill’ – with restaurant coming first, the food is definitely the main feature at this recently refurbished theatre of fine food and wine.
Contemporary, art deco-style tables have a mosaic look, and heavy steel chairs – cushioned, of course – means once you’re seated, that’s where you stay. Shifting focus from the view to the taste, we wolfed down the complimentary freshly baked large rolls and moreish sausage chunks in Napoletana sauce.
High (not dry) steaks
Tastebuds tickled, we went on to mains of the tender 200g aged fillet prego steak roll for me – ordered medium well and accompanied by thick hand-cut chips (so no need to order an additional side), as well as a silver sauce boat of perfectly spicy prego sauce to marinade in and pour over. The Portuguese roll was just right for this – neither overly crisp nor overly floured, so I was able to sop up sauce, and really relish the flavour without constantly scooping up bits of floury roll from my lap – been there, done that elsewhere!
There’s a sautéed spinach option too, as well as roasted pumpkin drizzled in honey, BBQed mushrooms, mac and cheese and the Group’s signature onion blossom.
The sadness of sweet endings
We were just too full for dessert, but with options like the Ferrari Rocher chocolate-custard fantasy (gulp) or the chocolate oatmeal cookie parfait, these are definitely another high point.
I know this because while it was the slurp-worthy drink throughout our meal instead of a dessert, I can personally vouch for the excellent Kahlua dom pedro, served thick pudding-bowl style in a larger-than-usual glass with a wide, eco-friendly paper straw.
Adding to the social responsibility angle of your meal, as part of the same Slick Group restaurant family at Gibson’s, R10 is added to the bill – and immediately refunded, if you do request – in aid of their ‘Giving a helping hand to someone in the dark’ social responsibility initiative.
This helps Tygerberg Hospital offer corneal transplants to those who need it but wouldn’t otherwise have the funds to afford it.
It’s a more-than-worthy way to end what’s sure to be a memorable meal at Belthazar.
*Leigh Andrews was a guest of Belthazar. Open daily from noon until late, booking is advised. Call 021 421 3753/6 or email moc.stnaruatserkcils@tcatnoc to make a reservation. You can also follow Belthazar’s latest updates on Twitter, Facebook and Instagram.
About Leigh Andrews
Leigh Andrews AKA the #MilkshakeQueen, is former Editor-in-Chief: Marketing & Media at Bizcommunity.com, with a passion for issues of diversity, inclusion and equality, and of course, gourmet food and drinks! She can be reached on Twitter at @Leigh_Andrews.
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