Shimmy Beach Club
Summer is well on its way, which means it's time to escape your desk and opt for a lounger or a fluffy towel on the beach. As for me I have been eating my way through Cape Town- I know my life is tough but really if you think about it I do this for you.
Shimmy has just launched its 2015 summer menu, so you will find me sitting poolside with a cocktail in one hand and their Moodie Burger Bomb in the other! Go on and Shimmy your way down for some summer deliciousness.
Starters, of course, should be light, and just enough to wet your appetite for the main course. Shimmy's range of starters is just that if you want my recommendation go for the tuna tartare. Now normally I am not a fan of tartare but this was fantastic, and the apple jelly bounced off of it so well.
I was not a fan of the rare beef. mainly because it lacked the flavour of the beef and the meat served the purpose of being a different texture among the roasted tomatoes, kalamata tapenade and horseradish cream rather than an extra complimentary flavour.
The most interesting starters for me was the chicken liver pâté which was served with dark chocolate and fresh strawberries. The chocolate does magical things and increases the intense richness of the pâté.
If you want something classic go for the smoked salmon and cream cheese roulade. It is simple and elegant.
Now me ordering my mains depends on two things: 1. How hungry I am and 2. What have I not tried before? Sometimes I can get lucky and these two things coincide and other times I'm just faced with what feel like is a tough life decision (I know I'm slightly dramatic).
Now my favourite, and a favourite from past seasons in the Moodie Burger Bomb, it's a bacon-wrapped burger patty with a feta stuff jalapeno in the middle. I mean dam just saying it is a mouth full now just imagine eating it. Of course, it's topped with burger sides such as avo and tzatziki .
The chicken looked dry at first, but it was soft and moist however I have now learned that I do not like vanilla in savoury dishes so their vanilla scented potatoes did not go down well with me.
Normally I am an avid fan of pasta, however, in this case, I would give the dish a miss. It was too rich to have in a large portion and the pasta shell was baked which made it chewy.
If you want something different go for their champagne battered line fish, that is served with caviar cream cheese. This play on beer battered fish just worked and I would definitely recommend giving it a try!
Dessert is the afterparty to your meal. Over the last couple of years, dessert has been generalised to vanilla ice cream and chocolate sauce, or some sort of stale cake. But not this time Shimmy delivered a plate of sweet treats, each creatively thought out and complimented with concentrated flavourful jellies.
I'm an absolute sucker for cheesecake! and the presentation of this little treat was spectacular. Each spoon of creamy cheesecake was complemented by a cherry compote.
My next favourite was white chocolate strawberry mousse with chocolate fudge, strawberry macaroons and Turkish delight- I mean hello! how you doing?
I appreciated the concept of the next two dishes however they fell a bit flat in their taste. The pannacotta in the oreo was too plain to hold this dish together and the baby apple really didn't do much for a flavour profile. The crepe Tiramisu also didn't work as it lacked the richness that soaked finger biscuits bring to the dish.
I am legitimately excited that this is a thing now!! Gather friends and family and book a cocktail pairing. Each cocktail was designed specifically for the food it was paired with and the flavours compliment each other sooooo well. The dishes range from savoury to sweet and the cocktails from vanilla to chilli. It is a taste explosion with every sip and with every bite!
First up was a cardamom muffin filled with cheddar cheese, this was paired with a vanilla, pineapple and vodka cocktail.
Next was an ostrich slider served on a sweet potato bun (this worked, it just worked) and was paired with a Jack Daniels based cocktail that was mixed with a fresh berry compote.
We broke away from the savoury to have a bacon brownie (yes a bacon brownie, there are no words for how great this combination was) and it was served with a creamy vanilla cocktail.
We jumped from sweet to spicy with a cajun prawn on a mango salad that had been paired with a Jalapeno Margherita! (beware of this one if you don't like chilli)
And the entire tasting was rounded off with a star anise baklava, fudge and pistachio ice-cream that had been paired with a gin and dry vermouth based cocktail.