Chef Brad Ball is like a puppy dog with two tails! He and his kitchen team are delighted that the cool weather and first rains have arrived.

“With the rains come the mushrooms – and there are some fantastic mushrooms around that will make their way onto our new Autumn menu,” Ball said this week. “Changing the menu has been a real thrill this time around. We’re all hugely excited by the new items we’ve got on offer.”

 

Ball said that just as the summer menu launched in November last year had reflected a return to traditional bistro basics the winter menu would be the same. “Last year we didn’t have things like Boeuf Bourguignon or fricassée, for example, and we’re going to have both. The Boeuf Bourguignon I’m making with a beef shortrib but taking the meat off the bone. And for the fricassée I’ll be using some fantastic petit poussin from Stellenbosch.”

It’s hard for this passionate chef not to wax lyrical about his ingredients – and set everyone else to drooling just describing a few of the dishes. Fillet steak with mushroom ragout, for example. “And if anyone orders it without having a glass of Steenberg Nebbiolo they should be shot! It’s an unbelievable food and wine match.”

Ball noted that pies have become trendy and in typical fashion he’s putting his own spin on it… Not for him the humble steak pie. No. It’ll be a quail pithivier (Pithivier is a fancy word for pie!) “I’m going to debone and confit the quail and make like a coarse paté. There’ll be a bit of duck liver in there too… and then I’ll use puff pastry for the casing.” He described it as “like a big ravioli but using pastry instead of pasta”.

And for those with a sweet tooth there are items such as pineapple tarte tatin or salted caramel rice pudding. “Obviously we’ve got to strike a balance because there are some things on the menu that our patrons love – like the asparagus gratin. That sells incredibly well because it’s such a light but delicious dish.”

 

Something else quite unique – and extremely limited – will be his Friday Steenburgers. “We started it last week and it was a hit. Eight of the burgers were ordered by women, which surprised me.”

Every Friday the kitchen will prepare just 10 burgers – and they will be available on a ‘first come, first served’ basis. “If someone feels strongly enough about it they can phone and reserve one!” Ball said.

Don’t expect them to be like anything else you’ve experienced. The kitchen’s been experimenting with them for some time. The patty is 100% Chalmar beef sirloin that’s trimmed with all fat and sinew removed, minced up with pork back fat and cooked to perfection. “I’ve spent months perfecting this – making sure the meat to fat ratio is right, making the right burger bun… it musn’t be too chewy or too soft. And I can confidently say it’s the best, juiciest burger anywhere!” Expect to find little touches like foie gras or truffle oil added to make it even more special.

Just remember there are only 10 available…