Comments on: A few thoughts on Cargills http://saltycracker.co.za/2009/09/08/a-few-thoughts-on-cargills/?utm_source=rss&utm_medium=rss&utm_campaign=a-few-thoughts-on-cargills Galloping gourmands gallivanting about Cape Town. Sun, 09 Oct 2011 08:58:50 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Jessica http://saltycracker.co.za/2009/09/08/a-few-thoughts-on-cargills/comment-page-1/#comment-155 Jessica Fri, 27 Nov 2009 07:07:02 +0000 http://saltycracker.co.za/?p=153#comment-155 I really like Cargills - it does the classic French cuisine thing on a slightly intense and idiosyncratic small scale, with huge and wayward tailoring to the whims of the cook. It's such a cosy space, and I very much enjoy the personal feeling and the small number of staff. I think the cook's alone in that kitchen; the time I ate there with Anthony, the cook was also serving tables, and with considerable aplomb flung together a vegetarian option from ingredients at hand since the menu didn't have much for the non-carnivore. I love their almond-laced stir-fry, and have a complete and unrepentant adoration for the mashed-potato-and-herb rissoles which come standard with most of the meals. At this distance I honestly can't remember what the duck was like - I think good, without being spectacular, but very orangey. I like that in a duck. The berry jus on the springbok was delectable. I really like Cargills – it does the classic French cuisine thing on a slightly intense and idiosyncratic small scale, with huge and wayward tailoring to the whims of the cook. It’s such a cosy space, and I very much enjoy the personal feeling and the small number of staff. I think the cook’s alone in that kitchen; the time I ate there with Anthony, the cook was also serving tables, and with considerable aplomb flung together a vegetarian option from ingredients at hand since the menu didn’t have much for the non-carnivore.

I love their almond-laced stir-fry, and have a complete and unrepentant adoration for the mashed-potato-and-herb rissoles which come standard with most of the meals. At this distance I honestly can’t remember what the duck was like – I think good, without being spectacular, but very orangey. I like that in a duck. The berry jus on the springbok was delectable.

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