Scotty's Revisited

Almost a year ago to the day, I wrote a review of a new restaurant in Plettenberg Bay, Scotty's Restaurant and Bar.   Now, one year on, I can happily report that Scotty's is alive and very well.   Chef Extraordinaire, Scott Rattray, is still producing the wonderful food that had everyone talking.  The restaurant buzzes with a growing following of dedicated lovers of good food.  

It was with eager anticipation that Eugene and I returned to Scotty's.   Andy Gibor, Scott's lady and life partner, met us on the steps of the restaurant and ushered us in.  How lovely to be back!  All the tables have a sheet of shiny white paper covering the top of a white linen table cloth.   On the paper is inscribed the names of the lucky souls that will inhabit the table and a warm message of welcome.   We were shown to our favourite table and confronted with the lovely greeting, 'Welcome Back to Scotty's Les and Eugene.'   Each table is adorned with a ceramic Scotty dog and I am sure that  ours was wagging its tail.

What strikes one first is how fresh, crisp and pristine everything looks.  There is nothing tired about this lovely place.  I am told that the restaurant was closed for two weeks in August and that the staff turned the place inside out doing a spring clean.  The result, snowy white linen tablecloths, huge linen napkins and glasses twinkling in the firelight.  Polished floor tiles, spotless kitchen equipment and everything bright and ready for another year.

The staff wear their bright red tee shirts proudly.  It is clear that everyone takes enormous pride in their status at Scotty's. Scotty tells me with enormous satisfaction that he still has the staff that he started with 19 months ago.  Everyone has mellowed and developed into their roles.  Sonwabile, who started as scullery staff, is now developing into a fine cook.   Mnikelo, Miseka and Yvonne are superb waiting staff.  Wonderfully friendly, knowledgeable and with amazing memories for faces and names, they put all the snooty and uncaring examples of their trade to shame. 

Scott and Andy are the heartbeat of the restaurant.  Of Scottish descent, Scott, who was classically trained in Europe in the kitchens of the great chefs, met Andy, child of Africa.   Scott produces the wonderful food that has us all salivating and Andy fills the roles of administrator, front of house person, waitress and whatever else is required of this talented lady with a wicked sense of humour.  Theirs is a great alliance.

The menu at Scotty's changes twice a day every day.  We would hurry in bursting to find out what was for dinner. There is a selection of delicious tapas starters which can be a meal in themselves.  'Mains' include about six items, which cater for everyones gastronomic preferences.  And then the exquisite 'Mini-Desserts'.  These are beautifully constructed treats such as my favourite, 'Lemon meringue pie in a glass'; Eugene's favourite, Belgian chocolate mousse; a divine crème brulee; a blueberry and rose wine jelly and strawberries, meringue and cream.  The portions at Scotty's are generous and Scotty and Andy found that many people could not do justice to a big dessert, hence the brilliant concept of a 'mini'.

On our first evening back at Scotty's, Eugene and I selected six tapas dishes as starters. We wanted everything.  Eugene chose free range chicken curry, basmati rice, poppadom & sambals for a main course and I ordered grilled hake, lemon butter sauce, steamed potatoes and broad beans.  It should be mentioned that the bread at Scotty's is always very special and always homemade.  That evening, we were treated to a delicious olive focaccia.   We had ordered enough food for an army.  A gentle suggestion from Andy and we renegotiated our order.

The chicken curry was fragrant and delicious.  Scott blends his selection of herbs and spices to produce a wonderfully tasty and aromatic dish.   My fish was succulent and flavoursome, complemented beautifully by the delicate lemon butter.  We washed all this lovely food down with a bottle of La Motte Sauvignon Blanc.  Remarkably, we still found room for our favourite mini desserts.  We had eaten like kings.

There were many more wonderful meals at Scotty's.  One evening I enjoyed a Tagine of chicken and Eugene raved about his dish of penne pasta tossed in a sauce of smoked trout, lemon and spinach.  Another time Eugene tucked into delicious braised beef in red wine and I totally adored grilled fresh tuna in the style of Nicoise, garnished with olives, anchovy, tomato, green beans, potato and poached quail egg.  Oh my, oh my!   All so delicious and perfectly prepared.  The people of Plettenberg Bay are indeed fortunate.

Scott's approach is to let the customer guide him.  He dislikes the term 'signature dish' but concedes that there are certain favourites.  The carnivores adore his steaks and burgers and the vegetarians demand his vegetarian risottos.  Eugene and I simply love everything.   Another of the treats at Scotty's Restaurant and Bar are the wine dinners.   Here Scott allows his classical training full rein and treats his customers to examples of his 'fine dining' expertise, paired with wines from selected estates.   Scott and Andy do extensive wine tastings resulting in a well chosen wine cellar.

'Fresh Ideas' is a lovely deli attached to the restaurant.   Here one can find relishes, sauces, pestos and exotic chutneys all prepared in Scotty's kitchen.  There are takeaway meals, homemade icecreams and all sorts of tasty treats.  This deli is a lovely addition to the Plettenberg Bay food scene.

At the moment Scotty's is open from Wednesday to Sunday from 9.30am until 10.30 pm.  In December and January they will be open 7 days a week.  Scott is always in his kitchen producing his wonderful food and is  ably assisted by Delvin Reck, who has just won the Sunday Times 'Kitchen Stalwart of the Year' award.   The team at Scotty's has earned its colours.   Scotty's Restaurant and Bar is the 'must go to' destination for food
lovers in Plettenberg Bay.

Booking is advisable for dinner, especially from October until the Easter Weekend.

Tel:           044 533 4945
email:       scottys@fresh-ideas.co.za
Address:  82 Longships Drive, Plettenberg Bay

Back Chat suggests that you read the first review of Scotty's Restaurant & Bar.  It directly follows this latest review.

 Eugene and I love eating out and we always pay for ourselves whenever and wherever we go.