Wednesday, March 14, 2012

The Reserve Restaurant opens in Cape Town

The very sleek and sexy Reserve Restaurant and Night Club recently opened its doors to much acclaim. The Reserve’ offers an escape from everyday life to the discerning Capetonian and International socialite. Avant-garde costumes, feathered boas, and masked courtiers, are all encouraged. They create an atmosphere of privileged bliss in which to live out your fantasies. Invitation only, themed parties are held weekly, with DJs setting the mood and custom-made drinks carrying it into the night.

Housed within the old Reserve Bank, a historic 150 year old building in Cape Town’s city centre, the imposing space with its 12m high ceiling has been decorated in a fabulously eclectic style. An Andrea Graaf interior billed as “a fantasy of creating two different areas the patrons can explore and enjoy, while always admiring the different visual and sensual elements.” A birdcage provides the piece de resistance, with accents of bright pink ducco-ed coffee tables and a bar reminiscent of kitsch 1950s Palm Springs. Both areas host 30 plus, which makes for an intimate affair with dance podiums set up throughout the lounge areas for the more risqué. The nightclub has been opened a few months, but this has been complimented by the very recently opened Reserve Restaurant. Executive chef Alessandro Pizza serves up modern Mediterranean cuisine, reflecting mostly his Italian background and his extensive experience in the south of France. He concentrates on using fresh produce and subtle flavors to create dishes reminiscent of sunny afternoons on the cote d’azur.

Signature dishes include the Italian style beef tartar prepared with a rocket pesto, Parmesan shavings and sun-dried tomato or the delicious potato gnocchi with slow cooked lamb ragu. For dessert you could indulge in the caramel centered chocolate fondant served with a shot of red berry coulis and vanilla ice cream.

The restaurant comfortably seats 120 guests and both venues can be hired for exclusive use.

No comments:

Post a Comment