DW Eleven-13

We had been trying to get to this restaurant since Doris recommended it months ago. Doris has been spot on the money with all of her recommendations and we knew this one would be no different. DW Eleven-13 has been on everyone's top 10 South African restaurant list since it opened, including the prestigious Eat Out DStv Food Network. But trying to find a Saturday night date that worked for three crazy traveling American, British and German expat couples proved to be quite a struggle. We finally made it happen last night!

Doris and Gerd's contribution to the kitty

We opted for the a la carte menu, although they offer a very nice tasting menu with wine pairings if you prefer. They have an excellent wine list as well but they allow you to bring your own wine for a small corkage fee. We did. Lots of it.

And they brought a little amuse bouche before taking our orders. A deep-fried hake hushpuppy on aioli. As it turned out, we coincidentally all ordered one of two of their many starters.









Vince and I had one of their signature starters, the butter-roasted langoustine served with a confit quail leg, smoked quail breast and poached quail egg on a bed of lentils and corn with a tarragon veloute.



 

Everyone else chose the special starter for the night, their gazpacho. Doris was very excited as it is one of her favorites and not always available.

Maybe I should have ordered it too. Mine was delicious but hers was way more entertaining!



 
 


I did not try it but the best part seemed to be the surprise granita of basil hidden under the cucumber salad base. Sounds great and I will get it the next time it is offered for sure!

Next came our mains. There were no specials offered so I decided on another one of their signature dishes. The hake. In this instance, it was served on a delicately spiced coconut and mussel veloute and bed of wilted baby spinach and coriander salad.

Gerd and Doris

Doris (and Vince) chose the coriander crusted springbok loin, honey roasted parsnip purée, onion tarte tatin, sauteed baby carrots, cranberry venison jus.





 

Julie and Dave

Julie had the grass fed beef fillet, roasted bone marrow, turnip purée, buttered carrots, rosemary dauphinoise potatoes, red wine jus, rosemary foam.










We opted out of dessert. Doris clued us in on the fact that they serve a little sweet after the mains which was all we really needed. Coffees and a check. Great evening!

Where do you recommend next, Doris?