Cape Town: Mondiall Celebrates First Birthday and Opens a Burger Bar

 

In the latter part of 2014, Mondiall Kitchen & Bar celebrated its first birthday with the opening of the Mondiall Burger Bar – an on-trend, top quality New York style ‘take-away’ addition to what is arguably the hottest restaurant in Cape Town’s V&A Waterfront.

 

A joint venture between acclaimed Relais & Châteaux Grand Chef Peter Tempelhoff (Executive Chef of ‘The Collection by Liz McGrath’), and restaurateur Patrick Symington of Cape Town’s Café Dharma and Asoka fame, the Mondiall kitchen is in the capable young hands of Tempelhoff’s protégé, Lauren Case (24). A South African Chefs Academy graduate, she first started her career as demi chef at The Twelve Apostles Hotel and Spa and then pastry chef at De Grendel in 2012, before joining Peter Tempelhoff’s kitchen brigade at the Cellars Hohenort’s award-winning restaurants, The Conservatory and The Greenhouse. Ready for a new challenge, a year later she was part of the opening team at Mondiall Kitchen & Bar where she quickly moved up through the ranks from junior sous chef to sous chef, before taking charge of the kitchen ever since the departure of the previous chef, Oliver Cattermole (in August 2014).

 

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The new Mondiall Burger Bar sits snugly behind the restaurant, overlooking a busy pedestrian area in the V&A Waterfront with lots of foot traffic from tourists and office workers in the area. Open daily from 11am to late, the handcrafted burgers are freshly grilled, prepared and wrapped in paper, and sold express-style from a canopied serving hatch and counter. Choices range from a Classic Angus Beef Burger at R55, to a gourmet Veggie option (R60), as well as a Free Range Chicken Chipotle Burger (R70). A Burger of the Day is available on special, alongside a Dog of the Day – a flavour-packed free range pork Vienna with the chef’s toppings of the day, and may be ordered with Mondiall’s signature French fries with truffle and Parmesan cheese (R28), or plain (R20).

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Back in the main kitchen, Chef Lauren Case has been hard at work with Peter Tempelhoff to step the food up a few notches and they have created a mouth-watering summer menu that continues to focus on simplicity and quality. It now includes some exciting new dishes such as blue cheese, pecan & caramelised onion Belgian endive bites with tomato & fynbos honey (R60) and Hummus of chickpeas, smoked paprika, DeMorgenzon olive oil (R30) from the tapas menu. Main courses range from light dishes such as Pasta Primavera (R115) with summer vegetables, mushrooms, basil, pine nuts and tomato pesto; to fresh seafood and grills that include the popular 300g Grain Fed Beef Rib Eye Steak (R165). Desserts offer a decadent, playful selection with classics such as the Mondiall Banana Split of caramelised banana, chocolate rocks, Madagascan vanillla ice cream & chocolate fudge (R55), as well as Macadamia & Salted Caramel Cheesecake with sour cherry compote (R65) – to end on a high note.

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Mondiall is open seven days a week, offering breakfast, lunch, tapas, cocktails and dinner in a modern Brasserie style setting, with weekend brunches and live jazz on Sundays put together by ex-Green Dolphin muso, Gavin Minter. The restaurant is an equally popular venue for celebrations and business functions, its exclusive-use long table for 24 on the mezzanine floor a particular favourite for wine dinners in association with leading wineries. The carefully curated wine list features a wide variety of cultivars and some of South Africa’s top wine labels, including a new section of natural organic, low sulphur wines, in addition to a cocktail menu with some interesting new offerings mixed with delicious fruit puree ingredients.

 

For more info, follow @Mondiall_SA on Twitter:

 

Join the conversation using the hashtag:  #MondiallBurgerBar

 

 

 

Author Info

Thuli

Thuli Gogela is a Food Technologist with 8 years of experience developing products in food manufacturing. She is dedicated to discovering wholesome traditional dishes and recipes with a distinctive taste from different parts of the African continent. Thuli is well known for her food blog, Mzansi Style Cuisine which was established in 2010. She saw a gap in the traditional food market that people were hungry for. From there, it didn’t take long to build her brand. In 2013, she started writing a recipe column for the Cape Times for and has collaborated with some of the biggest brands in South Africa namely, Knorr, Nedeburg Wines, First Choice and Spekko rice. Not only does Thuli feature traditional African dishes, she’s also open to developing recipes, food consultations and brand collaborations.

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