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A Banting (or not so Banting) Breakfast at Eora

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Eora on Florida road is open for breakfast! Being my favourite meal of the day, I was obviously ecstatic to hear it! The restaurant is situated above House of Curries on Florida road (where the old Vicky Christina’s was). There was a welcoming breeze running through with the main view being the top of the palm trees – a great little escape in the busy surroundings. The staff were very friendly and everything we ordered came as we asked for it, what more do you need? The atmosphere is relaxed with a contemporary twist, and I think it could get quite vibey. Chef Nathan came out to great almost every table that came in for breakfast; he is an approachable and friendly man. If you get the chance, ask him about the name Eora, and he will tell you about the aboriginal tribe in Australia that he named the restaurant after.

The breakfast menu itself caters for everyone. They have Banting friendly and vegan dishes, fruity or sweet combos, the traditional choices and even options for the days you just don’t feel like eggs. Oh and don’t forget the selection of drinks! The vegetable and fruit juices were amazing! Almost a meal in themselves (well, maybe a breakfast starter) and the best is you can choose your own combination to be freshly made.

Some of the things I was lucky enough to taste included spiced vanilla and maple French toast, char-grilled bacon benedict and the pan scorched cumin and cannellini beans, chorizo, poached egg. The French toast was thick enough to not be soggy and it was accompanied by the freshest fruit and almond shavings (delicious!). The bacon benedict was very creamy and buttery and quite a generous size (side note: they offer a single or double option and I assure you the single option is more than enough – unless you are a big eater). Same goes for the cannellini bean and chorizo dish, it was truly a healthy sized portion. This was something a bit different for me as a breakfast meal, but was delicious. It is accompanied by a red chili mixture on the side that was not too hot but gave it that extra kick. The chorizo was the best for me and the WAY they poach their eggs… I’m not sure if they poach them in some magical way or if it’s because everything is free range, but when I try poach an egg they never turn out as good as that! The meals are paired with the right amount of ingredients, not too little for it to be a standard breakfast I could have made at home and not too much for it to be overdone; in the words of Goldilocks, it was just right!

At Eora they end the meal off with a nostalgic touch… a Chappie bubble gum! (Did you know… the ancient Egyptians shaved their eyebrows off to mourn the death of their cats?).

With a full tummy and new facts at hand, you leave feeling ready to get your day started. This was a great experience and I will certainly be paying them a visit again soon. I had a look at their tapas, lunch and dinner menus and they look equally amazing. Not to forget they have live jazz on a Sunday 15h00 – 18h00!

I rate Eora as a definite must see.

 

Useful info.

Facebook – Eora Florida Road: http://on.fb.me/1Sz6DGT

Facebook – Eora Umhlanga: http://on.fb.me/1L4LrRd

Website: http://www.eoracafe.co.za/

Email: thepeople@eora.co.za

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Entertainment

TAPAS OYSTER BOX STYLE

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With nobody travelling internationally at the moment The Oyster Box’s Executive Chef, Kevin Joseph and his culinary Team, decided to take guests to exotic places through their food instead. So the Flavour-cation concept was born. Through a variety of food experiences ‘flavour vacations’ are put together to showcase exciting new tastes… literally on our doorstep.

With the Tapas menu (Spanish word for small savoury dishes), each item, has a main ingredient and everything else on the plate contributes to the overall taste sensation. “We looked at what is popular with diners,” says Chef Joseph, “such as oysters, prawns, sharing platters etc. and then added our own taste profile and flair to each dish, to give it an Oyster Box twist. The babotie spring rolls are an example; our steamed buns are baked in-house; the Oysters harvested from our own beds and the pear chutney and hummus cooked from scratch.” The menu also offers ample choice for Vegetarians.

Tapas will be on offer in The Lighthouse and Oyster Bars until the end of November, with new and exciting dishes being added to the menu on an ongoing basis, so that our guests always have something new to look forward to.

Alongside the menu, a wide selection of wine, beer, Champagne and sparkling wine is on offer. A special mention should be made of the House Wine Selection, from our internationally-acclaimed sister winery, Bouchard Finlayson in the Hemel en Aarde Valley in Hermanus. Known for producing exceptional Sauvignon Blanc, Chardonnay and renowned Pinot Noirs.

The TAPAS Menu is served in The Lighthouse and Oyster Bars from 12:00-19:30 daily.

Booking is essential on 031 514 5000 or by e-mail restaurants@oysterbox.co.za

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Entertainment

Krispy Kreme’s NEW limited edition Jolly Holly Range

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‘Tis the season to be jolly and with Krispy Kreme’s NEW Limited-Edition Jolly Holly Range is just that. Fill your homes with joy and cheer with the Caramel Pecan Pie doughnut, Custard Milk Tart Festive Tree doughnut, Candy Cane & chocolate doughnut and White Chocolate Kremey Chiller.

Brightening up your day is as easy as pie with the Caramel Pecan Pie doughnut. It’s an unglazed ring, dipped in a smooth Nestlé caramel treat, topped with crushed pecan nuts and a pecan nut Kreme swirl, topped off with peanut yogurt balls.

Ring in the festive season with the Custard Milk Tart Festive Tree. It’s an unglazed shell, dipped in white chocolate, filled with a milk tart flavoured filling and decorated with a festive tree and a white KitKat finger.

Your holiday can be as sweet as candy with the Candy Cane & Chocolate doughnut. It’s an Original Glazed doughnut, dipped in chocolate icing and topped with crushed candy canes, smarties and milky bar chocolates.

Sprinkle some joy and cheer on your day with the Jolly Sprinkles doughnut. It’s an Original Glazed doughnut, dipped in chocolate icing and topped with festive sprinkles.

Baby, it’s HOT outside! Cool down with the delicious White Chocolate Kremey Chiller. It’s a Milky bar flavoured creamy chiller, topped with white chocolate cream and milky bar chocolate shavings.

These doughnuts and chiller are available in stores and via Uber Eats and Mr D Food from 1 December to 3 January. The doughnuts are also available at participating Engen garages & Pick n Pay stores from 1 December to 27 December.

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NOW OPEN: DANTE Umhlanga

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“The team from Dante approached me and asked if I would be interested in helping them with a project,” says interior designer Alice Kelly. “I was thrilled, but have to admit that the timelines frightened me! Once I realised that the bones of the building were good and even though the deadlines were really tight…I couldn’t say no.”  Built on the site previously occupied by the renowned Ile Maurice restaurant, Durban-based Kelly has been tasked to bring ‘a totally new restaurant and dining experience to life’, for the three owners Trent Varejes and brothers Andile and Ayanda Ngidi.    

“Dante is going to be something quite magical,” enthuses Alice. “We have NOT held back in any way. It is the type of place where you will simply feel at home and at the same time be taken on a journey that is exciting and unforgettable. This place has brought dining pleasure to many generations over the years, so we have added some life, love and colour to the venue for the next generation to enjoy.”

Combined with the strong visual aesthetic, the owners set out to find a chef who could interpret their culinary dreams for the space.  Enter another local Durban industry stalwart, Chef Marco Nico.  Well respected, uber-talented, forager and charcutier Chef Nico has over the past 30 years, owned and run many of Durban’s most well-known and popular restaurants.  

As Chef Consultant, Nico will together with Christina Martin-trained Head Chef Kyle Govender, bring to life the contemporary Mediterranean / Italian menu, with a South African twist.  Those that know Chef Nico and his slow-food ethic, will also know about his ‘local is lekker’ approach to food and you’ll find that in abundance on the Bistro menu on offer.  Chef Govender is well acquainted with the style and tastes of the East Coast, having worked at both The Oyster Box and The Beverly Hills, so expect to see an abundance of local ingredients, sustainably sourced meat and fish and the best of international… only when absolutely necessary.

Nico is excited to be bringing a whole new era of diners into a space previously recognised as one of Durban’s most famous dining spots.  Inspiration from the restaurant’s former life, can be seen in the way the building has been completely re-imagined to suit its new purpose.  Multiple venues on multiple floors offer something for every customer – from the island-style Verandah opening into the light and airy Restaurant, to the elegant Champagne Bar, tropical Oriental Bar and Cigar Bar, before stepping outside to a Gin Terrace and upwards to a show-stopping Roof-top Bar, with a 180 degree Indian Ocean sea view.

The re-incarnation of the building is ‘no accident’ according to joint owners Ayanda Ngidi, who together with twin brother Andile, have been dreaming of a venue like this ‘for as long as we can remember’.  Born and bred Durbanites, the twin brothers are well-known in local eventing circles having been the brains and energy behind The Social Pop-Up event co-ordination company that they started in 2011.

The third member of the trio, Trent Varejes, hails from Johannesburg but has known the brothers for 10 years. Discussions were already afoot for Varejes to become involved in the eventing business, when the twins presented him with an idea for a multi-storey, multi-function venue, on the Ille Maurice site, that had become available for long-term lease. Seven weeks later, their dreams have been fully realised, with the opening of Dante.

According to Ayanda, Dante, which means steadfast and enduring in Latin ‘fits with both our faith and work ethic’…it’s also ‘catchy’ he says, ”we thought it would be easy for people to remember.”  Combining their collective business experience and hospitality skills towards this one joint project has been ‘really exciting’, says Varejes.  “We wanted to create a ‘knock-out’ restaurant and I believe that with an amazing team, we’ve realised our vision.”

For the interiors, designer Alice Kelly has gone big and bold, with hints of the legacy and footprint of lle Maurice. All the existing restaurant tiles, balustrades, basins and a few mosaics have been retained to create the base of the story. “I have added moulded pressed ceilings for character, and layered with bold wallpapers, art, velvets, linens, chandeliers, chunky bamboo blinds, elegant light fittings and furniture. I think every colour under the sun has been used in this project…however it all seems to work together like a beautiful piece of tapestry.”

Spanning three exciting levels Dante boasts a Main Restaurant and Bar, Gin Garden, Cigar Bar, Oyster & Champagne Bar, Signature Bar and Rooftop Bar with hypnotic ocean views. Opens on 29 November from 12 noon and thereafter, daily for brunch, lunch and dinner; as well as for special events and private functions.   

Contact https://thedanteexperience.co.za or call 087 1333263 to book or for more information.

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