Bellevue cafe

Salads and sandwiches are supplemented with bistro dishes. Chef-patron Chris Black produces melt-in-the-mouth calamari in a nam jim dressing; succulent chicken livers in a zingy tomato-based sauce; and, in winter, a lamb shank pie. Risottos and pastas are commendable. A great breakfast venue.

A well-considered local list with sufficient by-the-glass options for lunchtime diners is supplemented by a chalkboard of interesting specials.

Hands-on owners lead a team that is both efficient and proficient. Friendly waiters are backed up by an industrious kitchen.

The double-volume space has a light industrial feel with metal beams and face brick walls, tempered with Persian carpets and heavy-topped wooden tables. Take in the country-style surroundings from the veranda in warmer months.

Book ahead for parties of eight or more. (TG, October 2011)

Lex None
22-Feb-2012

It was disappointing to be honest. Very small portions. The food was well below expectations. The menu oversold everything. The R80 calamari main meal was so small, and served with some lonely chips. A "Bloody Mary with all the trimmings" arrived as straight tomato juice, and lacked pepper, tobasco, worchester, etc. It was bleak. I'll be hard-pressed to go again. A great space and vibe, but the food was such a let-down.

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