Salty Cracker Club

Like all right-thinking Capetonians, we S-chewed (oh ho) malls and restaurants as much as we could during the festive season (tourist cooties are the hardest to wash off), which meant we had a gaping void where our December Salty Cracking should be. So, we, along with Jess’s mum, decided to make ourselves a posh, proper three course, dinner thing instead.

Eck supplied the quality bubbles: actual French champagne.
There may have been other bottles too, but it’s all a bit of a blur now…
:-)

Jo made the starter: a whole Camembert each, topped with finely chopped garlic, then a thick layer of honey, then chuck gently place the whole lot into an oven for a bit.
Same basic recipe as A Holiday Brie.
Damn, they were good!
The garlic goes nice and crunchy, and sweetens up.
Definite Nommage of the Om variety, and one to do again.

Jess did the main course: Fillet of Beef Chasseur.
Nummy! The meat was cooked to perfection.
I ate so much that I almost exploded at the table.
(We had the left over meat on sammiches the next day – the overnight marination did good, good, things to the meat.)

Jess also prepped a dessert: crepe suzette.
Unfortunately, we were all too full to have any.
(This worked out well, as it happens: we had them for breakfast the next day!
Also, check it out: crepesuzette.co.za)

There’s a reason that they sometimes come back again last summer – it’s for the Hussar’s meat. (!)
And for the cosy setting, foot-tappy if slightly cheesy music, and the exceptionally pleasant waiting staff.
Also, (and I’m looking at you here, Aubergine) they don’t charge corkage (not that I’m still bitter about the whole experience or anything…).

Through a supreme effort of will I didn’t have the deep fried Camembert for starters (although I did score some samples from Jess – thanks!), but went for Kudu and Gemsbok carp(accio) with raspberry drizzled bits, which was Teh Num. The Kudu had the edge on the Gem – more distinct flavour.
Jo had her classic Steak Tartare which, as ever, was fabuloso. Very fresh meat and just salty enough condiment jobs.

Again trying to buck (bok?) my usual choices, I avoided Game meat and went for a classic Rump, with pepper sauce. Hot damn, these peeps know how to handle their meat. Perfectly cooked, nice and tender. Om nom nom.

Jo had Cow Chateaubriand which also ace. She blew a bit early, giving it a bit more of the boozey kick that I was expecting, but the meat was very, very good.

Usually I find the veggies and spuds a bit meh, but (perhaps because we didn’t even sit down until after eight, later than usual) they seemed to be also very tasty – especially the mash. I think Jo’s potato fetish may be rubbing off on me (literally. I just found a King Edward in my back pocket).

Oops, been slackin’ a bit with the Crackin’.

A few new bits: added whose Choice to each post so now you can see which ones were mine, Jo’s, Jess’s, or Eckie’s.
Yay!

Also, updated philosophy of venue choosification, brought on by Obz Fest.
We were going to Wild Fig it for Jess’s choice, but given that it was right next to the main parking for the fest, we decided to push it forward to next month.
And instead, The Group decided to Hussar it. Huzzah!

Other new rule: Option to Overrule in Own Birthday Month. :-)