The sun peeped out from behind the clouds in Kalk Bay on Tuesday 22 October for a sneak-peak at The Courtyard Café’s summer menu tasting preview.
The Courtyard Café is located between Artvark Gallery and The Kalk Bay Theatre on Main Road, Kalk Bay. Image by Jess Oosthuyse
Wedged between Artvark Gallery and the Kalk Bay Theatre, The Courtyard has always catered for vegetarians but is keeping things fresh by moving towards an extensive range of vegan lunch options.
The new menu celebrates summer with 12 new plant-based dishes, all prepared and plated by creative chef, Michael Keating.
During the preview, guests were treated to a range of hors d’oeuvres before being seated in the shady courtyard for the main event: an incredible multi-course vegan lunch.
Expect exceptional service at this eco-concious lunch spot. Image by Jess Oosthuyse
Guests overlook a bustling Kalk Bay and the ocean beyond. Image by Jess Oosthuyse
A trio of chilled summer soups and salads set the scene, and shared the stage with Catherine Marshall’s Chenin Blanc, ‘Jono’s Wave’.
Cathy, who is a Kalk Bay local, explained that she named the wine after her ‘surfer-dude’ son, as the fresh flavours remind her of a crashing wave.
The grapes selected for Catherine Marshall, the first eponymous range in South Africa released by a woman winemaker, are strictly selected from reputable growers in Elgin Valley.
‘Elgin is considered to be the coolest climate… which is important to lock in freshness, brightness and purity of fruit that then translate to the final wine,’ says Cathy.
All of Cathy’s wines are vegan.
The picture-perfect main course was paired with a Catherine Marshall Pinot Noir (left). Cathy gives a breakdown of her vegan wine range (right). Images by Jess Oosthuyse
Next up, the Chef’s Stacked Slider, home-made Pasta Arribiata, and Lentil and Aubergine Moussaka were exquisitely complemented by the Sandstone Soils Pinot Noir, as well as the eco-conscious crowd.
Oohs and aahs followed the entrance of the dessert platter: an extravagant display of Almond Chai Latte Panna Cotta, Chilled Beetroot Cashew Cake, and Dark Chocolate Brownie with Banana Ice cream.
Chef Michael’s signature ‘Billion-dollar Shortbread’, a natural, preservative-free, vegan and gluten-free take on million-dollar shortbread, also made a surprise appearance, much to everyone’s delight. Only a fool wouldn’t drool over such guilt-free indulgence!
Guilt-free indulgence! Image by Jess Oosthuyse
The Courtyard Café also produces its own almond milk, pasta, bread, pesto, hummus and salad dressing range, and has recently opened a deli within the restaurant to make these products more accessible to consumers.
And if that wasn’t enough, this summer you’ll be able to purchase your own plant-based takeaway picnic to enjoy anywhere in Kalk Bay.
‘It’s wonderful to look back and see how far we’ve grown in the last five years, and it makes me excited and eager to see where we will be in the next five years of our journey,’ says owner Jolene Kritzinger.
We must admit, so are we.
The Courtyard Café. Image credit; Jess Oosthuyse
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