A couple of weeks ago, my friend Werner & I, visited bustling Bree Street to try out the new Bistro in the hood called Grub & Vine:
Owned by Chef Matt Manning, who you may know as the man behind the “One Ingredient” concept, Grub & Vine offers (in Matt’s own words): “No-nonsense, good grub. Beautiful produce and honest cooking”.
From a decor & setting perspective, I really love how Matt has transformed the space which used to house IYO Burgers. It’s modern without being stuffy with the olive green, dark brown & natural wood palette bringing a lot of warmth to the space.
Let me show you around:
The menu (which will be changing seasonally) has a selection of veg, fish, poultry & meat, and dessert options. Nothing’s really considered as a starter in the traditional sense, you can select any of the dishes in the first 3 categories and have them in any order you like.
As far as pricing goes, there are 3 options:
- 4 courses @ R545 (R795 with wine)
- 3 courses @ R425
- 2 courses @ R295
A really nice surprise addition is that they also start you off with some complimentary snacks. On the night we had these babies which were absolutely delicious:
Now let’s get down to the dishes we selected:
- From the veg section: the char-grilled broccoli, fresh pear, forest phantom cheese & pommery mustard
- From the fish section: the yellowtail caesar salad with crispy bacon, caesar dressing & local parmesan and the pan fried west coast hake with steamed mussels, peas & bacon
- From the meat & poultry section: the braised ham hock, baked potato gnocchi, asparagus & parmesan and the karoo lamb rump with smoked aubergine, turnip, pommes anna & lamb sauce
- From the dessert section: the blackberry almond cake with fig, honey custard & honeycomb
Our waitress mentioned that they normally try to bring the dishes out two at a time if they can. In our case they brought out the veg dish plus one fish dish in round one, then the other fish dish plus one meat & poultry dish in round 2, followed by the remaining meat & poultry dish on its own in round 3 and then finally the dessert in round 4.
This is what it all looked like:
We really enjoyed the food – with standouts being that broccoli, the hake, the lamb & the dessert.
Other notable mentions: Friendly & attentive service and a relaxed atmosphere that makes you want to linger longer.
Werner and I have jointly decided to give Grub & Vine a solid score of on my Miss K Kiss-o-Meter scale. It is definitely a new restaurant to add to your “must try” list. For reservations (which are recommended), you can use their online booking system, or contact them on 076 256 8654.
Grub & Vine is open for lunch and dinner Tuesday – Friday, as well as Saturdays from 16:30 until 21:00 & you’ll find them at 103 Bree St.
When paying them a visit, I also recommend that you pop into Frogitt & Vonkel for a drink before (or maybe even a game of pool after):
Other spaces to take note of are The Chef’s Studio where Matt hosts group events – both public & private, including corporate functions and cooking classes:
And then finally The Green Room where they host Vine Night – a weekly complimentary wine tasting (every Wednesday from 6pm to 7pm), hosted by a different wine farm every week.
As you can see, plenty of reasons to visit, that’s for sure. 🙂
** This was not a sponsored meal, I used my own moolah **