Hemelhuijs – a place to return to

Creator of the magic of Hemelhuijs - Jacques Erasmus

Creator of the magic of Hemelhuijs – Jacques Erasmus

When you go back to Hemelhuijs, you chastise yourself for staying away.

This is a place to return to again and again.

In the four years since Jacques Erasmus opened Hemelhuijs in October 2010, this talented, creative artist on so many levels, has changed the restaurant interior design so many times yet maintains the very soul of the place. “We are a café with attention to detail”, he so humbly says with a tiny smile dancing on his lips.

This is a place to return to again and again. In case you miss something.

Jacques Boerendelft

Jacques’s Boerendelft

The food offering is comfort, nostalgia, honest, authentic all served up on some pretty spectacular crockery, designed by and made for Jacques. My favourite will always be Boerendelft – a quirky collection that looks as though it came from the staff kitchen of Mrs Koopmans de Wet’s house with its special created chips and cracks.

This is a place to return to again and again.

Hemelhuijs Gold Collection

Hemelhuijs Gold Collection

Now it’s the Gold Collection, matt white plates with sparkling gold interiors required five firings.

You are as likely to be offered for breakfast soft ‘mieliepap’ with orange blossom honey and salted butter, breakfast beer waffles with homemade Genoa figs in syrup and crème fraîche and old familiars such as poached farm eggs with artichoke hearts and Hollandaise. This is a place to return to for breakfast again and again.

Fresh hand pressed citrus juice

Fresh hand pressed citrus juice

The pre lunch drinks are innovative and clever, pink gin with ruby grapefruit and tonic on offer, delicate quince with prosecco or the quirky orange vodka with orange ice cream soda float. Freshly squeezed bloodorange was my favourite. The wine list is small and offers some truly special wines. The hot drinks with the fabulous array of cakes can be anything from a tonka bean white hot chocolate with whisky, the 70% dark couverture hot chocolate or the bergamot and dulce de leche with steamed milk. Bergamot is an orange which is the major flavour component of Earl Grey tea.

My winter salad was one of shaved red cabbage with orange, medjool dates, gorgonzola & star anise dressing The dressing was as robust as the cabbage & the cheese, a stunner.

My winter salad was one of shaved red cabbage with orange, medjool dates, gorgonzola & star anise dressing
The dressing was as robust as the cabbage & the cheese, a stunner.

Starter 2 Garden peas with slow roasted salmon, grapefruit & bearnaise dressing

Starter 2
Garden peas with slow roasted salmon, grapefruit & bearnaise dressing

Our main courses were the sublimely comforting farm style beef and cabbage ‘frikadelle’ with truffled white vegetable mash and tomato butter and a ginger and sichuan pepper baby calamari with apple, turnip and miso mayonnaise.

Farm style beef & cabbage ‘frikadelle’ with truffled white vegetable mash & tomato butter

Farm style beef & cabbage ‘frikadelle’ with truffled white vegetable mash & tomato butter

Ginger & Sichuan pepper baby calamari with apple, turnip & miso mayonnaise

Ginger & Sichuan pepper baby calamari with apple, turnip & miso mayonnaise

Slow roast Lamb neck with Coriander & baked pumpkin

Slow roast Lamb neck with Coriander & baked pumpkin

The special of the day was a slow cook coriander neck of lamb with baked pumpkin.

On an earlier occasion, & sadly no longer on the menu I had the Pan-fried lamb kidneys with brandy cream, tomato & Marmite toast soldiers. I will never forget this dish.

On an earlier occasion, & sadly no longer on the menu I had the Pan-fried lamb kidneys with brandy cream, tomato & Marmite toast soldiers. I will never forget this dish.

There are any number of cakes and bakes for you to choose as a dessert our was a large square macaron like Dacquoise with the most unctuous of unctuous chocolate Ganache icings. There is also fresh baked mosbolletjie available each day.

This is a place to return to again and again.

Thank you Jacques for the invitation. Thank you for the delicious lunch. We will be back. Sooner this time!

Hemelhuijs
71 Waterkant Street
Cape Town
Open from 9am to 4pm from Monday to Friday and from 9am to 3pm on Saturdays.
For reservations call 021 418 2042
Email info@hemelhuijs.co.za
www.hemelhuijs.co.za

Replete & satisfied

Replete & satisfied

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