Volare – Monday to Sunday 11 to 11: 22.02.2015

Where it all starts, Brad Ball in his garden

Where it all starts, Brad Ball in his garden

To be invited to have supper by Brad Ball in his lovely new Italian restaurant Volare in Constantia is an invitation one simply does not turn down.

Thoughts of Dean Martin and Frank Sinatra singing Volare oh oh, the song that first appeared in 1958 and was something I remember so well from my childhood and rather set the mood for a fun evening.

Arancini, little oranges deep fried risotto balls

Arancini, little oranges, my first course
deep fried risotto balls

Volare means fly, and this is what is happening down on Spaanschemat River Road. We went on a Saturday night recently and the joint was jumping. Lots of locals, which is always a good sign. And those to whom we spoke, pleased to have ‘a good Italian’ close by.

Antipasto, Volare style

Antipasto, Volare style

I really liked the interior, modern, nice use of beiges and browns and touches of blue upholstery.

Ricotta Gnudi, cauliflower crema, truffle & onion condito

Ricotta Gnudi,
cauliflower crema, truffle & onion condito

We were served by an enchanting Amelia, who moved around the floor with such grace reminding us of a dancer in a Beatrix Potter ballet. She was charming, efficient, and non intrusive, being there when we wanted her.

Real penne carbonara

Real penne carbonara

We enjoyed seeing Jacques Castelein, whom we know from his previous business. The right man to be steering this neighbourhood restaurant.

Brad gets going grating lemon rind over his Family style braised lamb shoulder with rosemary & garlic, peas, arancini

Brad gets going grating lemon rind over his
Family style braised lamb shoulder
with rosemary & garlic, peas, arancini

Brad came out to say hello, which was very special as we have been friends for a long time.

I liked the wine list, short, eclectic, and with nods to Constantia, some local wines made with Italian grapes and indeed to some real Italians too.

Verdura farm fresh vegetables, pea puree, salsa verde

Verdura
farm fresh vegetables, pea puree, salsa verde

And the food did not disappoint. Brad is a great locavore, believing strongly in sustainability and place of origin in his food. Caledon for the lamb, Oak Valley for the Pork , Saldanha for the mussels, Chalmar for the sirloin and Valrhona for his chocolate, and saladings and herbs from Brad’s own garden.

We’ll be back, and will be telling our friends to visit.

There are four venues at Peddlars and Co, from outside casual verandah to happy eating in Volare.

Volare
Spaanschemat River Road
Constantia
Telephone 021 794 7747

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