Bistro Restaurant Review
Many years ago, when you sampled some of the fabulous wines from the Durban Country Club cellar, you did your best to order something simple to eat.
Something like grilled sole that was difficult to botch up.
Now the wine cellar ain’t what it used to be, but with former Edward and Hilton Hotel general manager Gerhard Patzer as acting CEO at the club and young chef Attie Schultz, last seen at the Beverly Hills, in the kitchen, things on the food front have changed.
The Grill Room has been shut, and the downstairs restaurant, overlooking the bowling green and the sea, has been renamed THE BISTRO. The shift has been to Mediterranean-style food, with a blackboard list of specials.
A Caesar salad is an acid test of any venue, and the club’s one was nigh ideal (apart from a few halves of rosa tomatoes). Chicken livers were tasty, crumbed prawns remarkable for their size and quality, and a piece of calf’s liver perfectly cooked pink. There was also osso buco on the menu, and there is apparently a steady supply of veal.
All this is obviously only of interest to those invited to eat there by a member.
Except that the DCC has embarked on a drive to sign new members. So now’s your chance. Telephone 031 313 1777.