Posted on 9/1/2011
Luxury is our way of life - An evening at Sevruga
Imagine our excitement when we were told that the Caviar Group had invited Nox Rentals to dine with them at their Sevruga Restaurant at the V&A Waterfront. For this midweek treat Nastassha, Charlotte, Eva, Claire and Kate met (very well dressed we might add) with very empty bellies...Upon arrival we were greeted by Darren, our amazing and attentive waiter who whisked us off to the VIP section of the restaurant. Feeling a bit like stars, we sauntered our way through the buzzing restaurant to our perfectly laid table. As this evening was meant to show us what our guests would experience, we decided to take along and indulge in a bottle of red and white Rickety Bridge wine - the same wine given to our guests upon arrival at the Nox Rentals properties. Darren, refusing to pour either of our wines until the red had aired and the white was sufficiently chilled, suggested a fresh sushi platter for the table whilst we made up our minds on our main courses.[caption id="attachment_208" align="alignleft" width="150"] Sevruga - Dim Sum[/caption][caption id="attachment_207" align="alignright" width="150"] Sevruga - Sushi Platter[/caption]Not only did Darren surprise us with the most amazing Sushi selection, he treated us toDim Sum (thats Dumplings and a first for Charlotte!). On top of this, two Oysters arrived specifically for the Birthday girl Claire - which he must have overheard her wishing for (sneaky Darren). Thankfully he allowed us to drink wine at this stage. We must admit, we were pretty thirsty and in need of a celebration - Happy Birthday Claire! Note to the winos: Rickety Bridge Rouge 2007 is delish! Not to mention the 2010 Chenin Blanc... A very goodaccompanimentto our meal so far. [caption id="attachment_211" align="alignright" width="150"] Sesame-seed Seared Tuna Steak[/caption]Kate was all about the sharing when the mains arrived, and we all had a taste of eachothers! Claire had Sesame seared tuna steak, roasted vegetables with a balsamic reduction. Charlotte had Seared Norwegian salmon, roasted vegetables with citrus beurre blanc (yet another first for Charlotte). Nastassha fancied herself some meat and mash and settled on the Fillet rouge (the meat bit), pommes purÃ©e (the mash bit) with sautÃ©ed mushroomand a beef reduction (the extra yummy bit!). Kate was undecided on which fish to select, however not for long as Darren came to the rescue once again! He suggested the East coast sole with tempura Kingklip goujons, pommes neuf and lemon aioli (if you want to know what that is you will need to go and find Darren; all we can say is it was amazing!). Eva went big and chose the signature dish: Truffle fillet, mushroom cannelloni and truffle salad. O.M.G!! By this stage we had progressed to a chilled bottle of bubbly Claire had brought along in celebration of her birthday.[caption id="attachment_212" align="alignleft" width="150"] Chocolate Fondant with White Chocolate Ice Cream[/caption] Filled to brim we didnt think it possible to include desert, however managed a Chocolate fondant to share!! That soft oozing centre and white chocolate ice cream was to die for! Despite being so full we managed to inhale this without any effort (...gym anyone?) After all that we really didnt think we could do any better until Darren presented us with the PiÃ¨ce de rÃ©sistance - a choice of either a Toblerone or White chocolate Martini. Holy Moly did we roll out of there![caption id="attachment_214" align="alignright" width="150"] Thank you Sevruga![/caption]Sevruga restaurant makes for a fantastic evening out - fine dining coupled with great South African hospitality is a win-win in anyones books! Tourists and locals alike - this one is well worth treating yourself to! Sevruga and Beluga winter specials are excellent value for money and well worth the outing!! Thank you Sevruga! (and Darren) ... we are definitely coming back!