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October 19, 2009

Cape Town summers and crayfish tails

The V&A Hotel

The beginning of summer always evokes in me a certain nostalgia. When I was a little girl and the first traces of summer were making themselves known by the appearance of short skirts and longer days, my grandmother would invite me into her little kitchen for a crayfish feast.

We’d sit together at the Formica-topped table with crayfish juice dripping down our forearms, as we devoured every bit of succulent white sea-scented crayfish flesh.

Thanks to the V&A Hotel’s stylish OYO Restaurant & Cocktail Bar, today I had a similar (though more refined) experience. OYO has purchased a seven-ton pre-allocation of crayfish – that’s 14 000 portions of tails – to secure its share of the upcoming summer’s crayfish season festivities.

Chef Sanel Esterhuizen and her team are shrugging off global recession rumblings and preparing for a bumper season.

I was one of the lucky few invited to sample the fare and as I sat eating my large (three-tail) portion, I looked out over the harbour and raised my glass of sauvignon blanc in a silent toast to my gran and Cape Town summers!

From October 1 and for the duration of summer, the king of seafood will be available seven days a week for lunch and dinner at OYO and is priced at only R185.00 for a 500g portion, served with a selection of delicious buttered sauces or presented simply chilled with a homemade mayonnaise.

For restaurant reservations call +27 (0)21 419 6677, email events@vahotel.co.za or visit www.vahotel.co.za.

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