 CILANTRO
RESTAURANT ADDS A FRESH SUMMER TOUCH
October 2007
An evening at Cilantro Restaurant in Hout Bay is like taking a
sojourn around the Mediterranean. The food bursts with flavour,
the atmosphere is warm and unpretentious and you'll feel as if you're
dining among friends.
With the introduction of natural-coloured organza and chiffon curtains,
Cilantro's new and refreshed look is paired perfectly with the restaurants
Mediterranean influences.
White table cloths with stone overlays drape across wooden tables
and abstract artworks from South African photographer Jonathan Basckin
adorn the walls. Wonky Ware crockery adds fun to the dining experience
while tiled mosaic candle holders created by Imizamo Yethu's Mosaic
add a soft glow to the rooms.
 To
add a touch of sophistication waiters are dressed in stone-coloured
collared shirts, individual ties, and blackwaist aprons.
Cilantro is run by Samantha Housden whose restaurant experience
includes launching London's Level 7 Café at the Tate Modern
Gallery and managing the Eyre Brother's restaurant owned by the
godfather of gastro-pub cuisine David Eyre.
She returned to South Africa in 2004 and launched Cilantro in November
2005 with partners Khali Stovell and Dr Harry Ballard.
After a year of training from her former chef at Cilantro, Sam
has now taken over the kitchen and realised her life-long dream
to cook.
Black board menus are updated daily to allow for seasonal changes,
but favourites like lamb shank and chilli and lime tiger prawns
are found all year round.
Duck is Cilantro's signature dish and Sam takes pleasure in finding
new ways to present it. On hot days you may find duck paired with
pumpkin pie & honey chai reduction, on chilly nights it's served
with a port and chocolate sauce and vanilla risotto. Other mouth-watering
combinations include duck with beetroot mash & orange, lavender,
honey glaze, or crème fraiche mash and peach beurre blanc.
Diners travel from Durbanville to Hout Bay for Cilantro's lamb
chops with tomato risotto and marsala sauce; Moroccan lamb tagine
with caramelized pears and almonds; and the ostrich skewer combined
with apricots and raisins, and served with samp and beans.
For a decadently sweet finish savour the home-made pear and ginger
malva pudding with cream, strawberry duo - a layered dessert of
strawberries and cracked black pepper in champagne jelly on top
of strawberry mousse or Sam's rhubarb crumble and ice cream.
Home-marinated olives are served to each table with bread and Sam's
coconut marshmallows are given to guests with
the bill.
Cilantro seats 78 people and has a large patio which seats 30 in
summer. The restaurant has just added a second fire place in the
covered terrace which provides a smoking area.
Cilantro is situated at The Village, 10 Beach Crescent, Hout Bay
and offers ample parking. Open from 6pm until close from Monday
to Saturday. Call (021) 790 4076 for reservations or visit www.cilantro.co.za
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