Blue Danube
A waltz of flavours and fresh ingredients. The name refers to chef/patron Thomas
Sinn's Austrian roots; the venue is a Victorian townhouse, its blue broekie lace
a foretaste of the interior's intense blue. With each dish picture-perfect, its
small surprise that Thomas is the artist whose exuberant oil paintings brighten
the walls.
To classify the cuisine as French/Austrian is not to suggest a menu shackled
to tradition, though you will find veal gulays with spatzle. The freshwater
crayfish pot au feu is sensational, as is the bouillabaisse "my way" : the
flavour of fish and shellfish distinct in a concentrated Noilly Prat - and
pernod-laced broth. Deep-fried prawns in strudel and pastry and tamarind sauce
fuse Asia and Austria; Springbok crepinette and ostrich fillet with a cashew-nut
crust, add a local touch.
Contact Details
Telephone: +27-(0)21 4233624
Facsimile: +27-(0)21 4233624
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