Grand Food at The Grand Café

When Eugene and I visited The Grand Café at 35 Victoria Rd, Camps Bay, for the first time, we felt as if we had been transported back in time.  Back to the wonderfully bawdy era of the Belle Epoque music hall.   Lights shaded with naughty red shades, chandeliers, velvet drapes, huge fat cushions like voluptuous danseuses, antique candelbra and roses everywhere.  

We had come to see an old friend, restaurateur and chef extraordinaire, Seelan Sundoo.  Our passion for food had drawn us there.  We know his food and for years have been indulging our taste buds during his tenure at La Perla, where he practically ran the show.  But now he had moved on and naturally we followed.

 Suzette Main acquired the lovely old building on the Camps Bay beach front.  With restaurant experience gained in London and Europe, she immediately saw the possibilities of what was once a private residence.  It was transformed into The Grand, which became the younger sister of the Grand Café and Rooms in Plettenberg Bay.
Seelan developed his passion for food in his grandmother's kitchen and in the course of his travels around the world. 

On a recent visit, we sat upstairs where the view of the beach is breathtaking.  Lovely long white linen cloths cover the wooden tables, many of them of French Oak.  Beautiful French Oak pieces adorn the rooms.  A magnificent carved piece provides the backdrop for the Bar.  The huge counter is wood, again French Oak, with bottles and magnums of wines and champagnes and whatever else exotic, adorning its surface.

There is a definite hierarchy amongst the staff at The Grand which works very well.
The manager, Theo Paisor, meets and greets one warmly on arrival.   Experienced staff members hover around, making one comfortable and offering a selection of cocktails, wine, sparkling wine, champagne or just plain water, if that is what you want.

 The menu itself has a retro feel.  When last have you seen Avocado Ritz offered as a starter?   There is a Bar and Snack menu with lovely things like Mussels and Chips and Shrimp Tempura.  Caviar SQ if you wish.
The main menu is smallish and chic.  Sugar Salmon, Seelan's special creation, sea food, salads, pasta, linefish of the day, Steak Bèarnaise, Entrecote Au Poivre and more.  But at the heart of the food selection are the special dishes that are made up each day.

Our waiter described the dishes of that day and Eugene wanted all of them.  He settled for a whole grilled Red Roman.  It is prepared with a light brushing of olive oil.  To accompany his fish, he chose a tomato salad with onions and garlic, an old favourite of his, and roasted baby potatoes.  I chose Kingklip Tagliata accompanied by a salad.  Lovely food for lunch on a beautiful day overlooking one of the most spectacular beach views.

Delicious warm homemade bread rolls appeared which were a foil for our drinks as we waited for our food.   People-watching is a great pastime at the Grand.  Beautifully dressed clientele float by, some with trophy pooches under their arms or in designer bags.   People off the beach wander in for a cocktail and a snack and everybody is relaxed and informal.  

The food arrived with a flourish.  The Red Roman was done to a turn, firm yet moist and my Kingklip, delicious.  The latter is served in slices with Rocket leaves and slithers of Parmesan cheese.  I prefer the Tagliata sauce on the side and not served over the fish.  It is a tantalizing sauce made up of olive oil, chilli, garlic, ginger and soya sauce with chopped cherry tomatoes.  My salad consisted of hearts of lettuce, tomato, julienne carrots and fresh cucumber, all delicately seasoned with olive oil and lemon.

The Grand is open from midday till late every day, except Monday when it is only open for dinner.  It is advisable to book.  The Grand in Camps Bay will soon have a younger sister, The Grand Café Beach which will be opening at Granger Bay near the Waterfront in December. This will be styled after the beach cafés in the South of France.  Indeed something to look forward to.

There is a lovely quote printed on the last page of the menu;  "we are having such a grand time at the Grand, but because you are not here, its not grand enough..."  
This absolutely encapsulates the sentiment of wanting to share this lovely place with special people.




P.S:  These write-ups of restaurants that Eugene and I love are spontaneous.   I never get paid for them and do them because I want to spread the love.