Riverine Rabbit is a family owned restaurant that highlights locally sourced ingredients that the Western Cape has to offer like freshly caught fish to foraged herbs. Led by Chef Ash Heeger, Riverine Rabbit offers a conscious fine dining experience based in the heart of Cape Town. For our first dinner in South Africa, we splurged on the tasting menu with wine pairings.
We were seated right next to the kitchen pass, so we could see the chefs busy at work.
We nibbled on the fresh bread with a smoked humus and eggplant spread - both delicious, along with a few other snacks including a mushroom "cappuccino".
Keith started with the Cured Beef 2.0 with XO Sauce, egg yolk, honey, kimchi, spring onion, and garlic. It was paired with a lovely Klein Constantia MCC Brut.
I ate the Soba in a simple dashi with seasonal vegetables and kimchi. This dish was light yet heavy with sesame oil. It was paired with a Saronsberg Viognier.
We both enjoyed the Croquette made of sustainable linefish. It tasted almost like a crab cake and was in a fragrant Tom Yum broth with ginger, sesame, and coriander. This dish was tasty and paired nicely with a glass of Paul Cluver Riesling.
Next, I ate the Smoked White Fish Ceviche with avocado, maize, coriander, and jalapeño. It was so fresh and bright that I ate it before snapping a picture. It paired with a floral Ghost Corner Sauvignon Blanc.
We both ate the Leeks with béarnaise, hazelnut, breadcrumbs, and shredded hard cheese. This dish was not my favorite, but it was paired with a dry glass of Catherine Marshall Chenin Blanc.
Keith ate Kudu - a South African antelope - served with a sauce of red fruit, port, and bay leaf with beets and potatoes. It was served with a velvety glass of Rijks Private Cellar Pinotage.
I ate the Fish with kombu, bonito, garlic, and sea herbs. It had some mussels and calamari and was paired with Klein Constantia Metis Sauvignon Blanc.
As a palette cleanser, we ate a Blackberry & Buttermilk Granita with a hint of lime.
For dessert, Keith ate the Milk & Honey with a vanilla granola and almonds. It was paired with a dessert wine from Waterford Heatherleigh.
I liked the Winter Pudding with stone fruit, raspberry, vanilla, and coconut. It was paired with a small glass of Buitenverwachting 1769.
Overall service was great, but the seasoning was a little hit or miss with each dish. I appreciated that they offered a pescatarian and vegetarian versions of the regular tasting menu. This allowed for Keith and I to still have some of the same dishes. The wine pairings were excellent -- all top notch and from South Africa.
Total Rating: 4.3
Food: 4, Price: 5, Service: 5, Ambience: 3.5, Accessibility: 5
