I had a fine start to my Tuesday, in most excellent company. By invitation of Manley Communications I joined a group to experience the Naturalis Pop-Up Break-fast Club with Chef Wesley Randles in a lead up to Luke Dale-Roberts’ opening of The Shortmarket Club.
We feasted on fresh summer peaches, goats ricotta and fresh honeycomb, perfectly poached eggs, marrow flowers, snow kale and more. With a pairing of Avondale Armilla 2003, 2007 and 2009. An absolute triumph of flavours and so grateful to have been there.
The pop-up event Break-Fast runs from 8-12 February 2016 only and was sold out to the lucky few in no time at all. A three-course menu priced at R200.00 included a delicious breakfast and coffee by Espresso Lab Microroasters. For an additional R60 per person, you could enjoy Avondale Wine Cap Classique. But there will be more!
‘As this precedes the fact that Cape Town will get even hipper when Luke Dale-Roberts’s Shortmarket Club opens in the heart of the Mother City in June 2016. Launching by Chef Wesley Randles and restaurateur Simon Widdison, both from current The Pot Luck Club fame, The Shortmarket Club is set to become one of the hottest new spots in South Africa.
Foodies who simply cannot wait to experience this new eatery are in luck, as a number of pop-up experiences are planned to showcase Shortmarket Club’s all-day menu in the build-up to the opening later in the year.
First up will be THE BREAK – FAST CLUB / A Short Market Street Introduction, held at Naturalis, the incubation hub in the Old Biscuit Mill in Woodstock, where Luke Dale-Roberts experiments with new ingredients, flavours and techniques. This upcycled space, designed by Greg Scott from two containers, functions as a development kitchen.
Naturalis provides the perfect space for the Shortmarket Club pop-ups, with seating for only 12 people at the central oak table. While they’re not divulging what’s on the menu yet, diners can be assured of bold, fun and fresh flavours.’
Quinoa granola, buffalo yoghurt, sweet pickled carrots, white figs, macha powder, elder-flower and a green tea dusting.
Fresh summer peaches, goats ricotta, fresh honey comb, pancetta galette, lemon zest and olive oil.
Organic poached egg, raw baby marrow, marrow flowers, snow kale, pea shoots, fresh avocado, fermented miso cream – and whole-grain toast.
An offering of Avondale Armilla 2003, 2007 and 2009.
Plum, Orange and Ginger Juice.
Thank you for the most wonderful treat. What a lovely way to start a day! To book or find out more, email firstname.lastname@example.org.
For press assistance contact Ian or Lise Manley of Manley Communications. Thank you for including me in this wonderful morning.