Every day is a school day. I just learned that chocolate fondue is a great icebreaker food. I suppose it makes sense really. Much like mezze or tapas, you share the spoils, which instantly makes it a more sociable dish. I would previously have put it on the “˜vetoed first date food’ list along with ribs and corn – it’s messy, it’s finger food, there’s a good chance of drippage – if not down your chin then at least on the table – and not the kind of dish you delve into in front of strangers. But the whole, “˜How do you eat chocolate fondue with grace?’ question made for a great way to quickly get to know the other foodies congregating at the One&Only Cape Town to sample the latest addition to their afternoon tea menu. We had to go fishing in the bubbling pot of Lindt chocolate to recover misbehaving strawberries, we resorted to hands over fondue forks to avoid catapulting crispy morsels of koeksisters across the table and I was soon feeling dangerously at home, though I did stop short of attacking the pot with my spoon, as much as I would have loved to.
‘Decadent’ is a clichéd term, but along with “˜heavenly’, “˜divine’ and dare I say “˜orgasmic’, it describes this winter warmer on offer at the Waterfront-based hotel perfectly. The chocolate is served with an array of sugary mouthfuls displayed in an exquisite manner redolent of a Japanese bento box. It’s almost too pretty to eat, but as the aromas of milk and dark Lindt chocolate hit, aesthetic appreciation gives way to hunger. Joyously, there’s more to the dippers than fruit – try out homemade marshmallows, nougat and magnificent bite-sized pastries that you have to taste, both dunked and plain – just to get every flavour combination.
The fondue is an alternative – or an addition if you’re feeling deliciously gluttonous – to the already impressive afternoon tea offered at the One&Only. A small platter of finger sandwiches makes a cursory nod in the direction of savoury goodies, but for me the cucumber sandwiches were little more than a palate cleanser to help make way for another round of superb cakes and sweetmeats. Executive pastry chef Rene Simatos and her team make the spread from scratch and the only problems you’ll have are choosing which treats to try, or finding space to fit in a taste of everything.
The buffet table is laden with chocolate mousse and macaroons, scones with clotted cream, panna cotta served in shot glasses and slices of lemon meringue in portions that are joyfully larger than tea size. Take a friend and don’t do lunch before you arrive. Of course there’s also a menu designed specifically for the tea connoisseur, featuring a range of high-grade teas served alongside an egg timer to ensure the perfect brew.
Afternoon tea is R145 a person and is served from 2.30 pm to 5.30 pm daily. The winter chocolate fondue, available from 1 June, is R145 for two people sharing – and believe me, there is plenty to go around.
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