1 November 2020
eKasi to Constantia illustrates the story of two vastly different worlds merged together through the flavours of food and wine. This is the story of how a small restaurant from a township (4-roomed eKasi Culture) partners with the oldest wine farm in South Africa (Groot Constantia) through pairings.
Abigail Mbalo is the chef, owner and creative director of 4Roomed eKasi Culture in Khayelitsha. The restaurant offers delectable cuisine that can be enjoyed by visitors on a charming terrace.
Mbalo serves up traditional South African fare with gourmet flare. The pap (similar to polenta) and butternut is baked in cubes, truffled, and served with a tomato relish. The umngqusho (samp) is elevated with tarragon and coconut cream and is perfectly soft and creamy. Served alongside these is a fragrant, flavourful vegetable curry and steamed bread. Meat dishes include a slow-cooked chicken and fennel dish, and sous-vide fillet of beef, topped with rich caramelised onions. A fresh green salad takes the edge of the summer heat. The set menu includes a dessert, which is always a surprise.
For group bookings of 10 or more, a fine dining menu is also available. The bespoke dining experience includes a minimum of five and maximum of 10 courses.
Groot Constantia is one of the country’s most popular wine estates. Known for its rich history – it’s the oldest wine producing farm in the country – and its award-winning wine, the estate is a haven from the hurly-burly rush of the city, despite the fact that it is just a 15-minute drive from Cape Town’s CBD.
Part of the Big 6 tourist destinations in Cape Town – the others being Table Mountain, the V&A Waterfront, Robben Island, Kirstenbosch and Cape Point – Groot Constantia is a sprawling estate, home to two restaurants, a museum and a wine tasting facility that is a hive of activity. So, while the vine plays a huge part, there is so much more on offer here.