eKasi to Constantia illustrates the story of two vastly different worlds merged together through the flavours of food and wine. This is the story of how a small restaurant from a township (4-roomed eKasi Culture) partners with the oldest wine farm in South Africa (Groot Constantia) through pairings.
4-ROOMED EKASI CULTURE
Abigail Mbalo-Mokoena is the chef, owner and creative director of 4Roomed eKasi Culture in Khayelitsha. The restaurant offers delectable cuisine that can be enjoyed by visitors on a charming terrace.
Mbalo-Mokoena, serves up traditional South African fare with gourmet flare. The pap (similar to polenta) and butternut is baked in cubes, truffled, and served with a tomato relish. The umngqusho (samp) is elevated with tarragon and coconut cream and is perfectly soft and creamy. Served alongside these is a fragrant, flavourful vegetable curry and steamed bread. Meat dishes include a slow-cooked chicken and fennel dish, and sous-vide fillet of beef, topped with rich caramelised onions. A fresh green salad takes the edge of the summer heat. The set menu includes a dessert, which is always a surprise.
For group bookings of 10 or more, a fine dining menu is also available. The bespoke dining experience includes a minimum of five and maximum of 10 courses.
Groot Constantia is one of the country’s most popular wine estates. Known for its rich history – it’s the oldest wine producing farm in the country – and its award-winning wine, the estate is a haven from the hurly-burly rush of the city, despite the fact that it is just a 15-minute drive from Cape Town’s CBD.
Part of the Big 6 tourist destinations in Cape Town – the others being Table Mountain, the V&A Waterfront, Robben Island, Kirstenbosch and Cape Point – Groot Constantia is a sprawling estate, home to two restaurants, a museum and a wine tasting facility that is a hive of activity. So, while the vine plays a huge part, there is so much more on offer here.