An evening at Cilantro Restaurant in Hout Bay is like taking a sojourn around the Mediterranean. The food bursts with flavour, the atmosphere is warm and unpretentious and you’ll feel as if you’re dining among friends.
With the introduction of natural-coloured organza and chiffon curtains, Cilantro’s new and refreshed look is paired perfectly with the restaurants Mediterranean influences.
White table cloths with stone overlays drape across wooden tables and abstract artworks from South African photographer Jonathan Basckin adorn the walls. Wonky Ware crockery adds fun to the dining experience while tiled mosaic candle holders created by Imizamo Yethu’s Mosaic add a soft glow to the rooms.
Waiters are dressed in stone-coloured collared shirts, individual ties, black waist aprons and jeans. Adds a touch of sophistication.
Cilantro is run by Samantha Housden whose restaurant experience includes launching London’s Level 7 Café at the Tate Modern Gallery and managing the Eyre Brother’s restaurant owned by the godfather of gastro-pub cuisine David Eyre.
She returned to South Africa in 2004 and launched Cilantro in November 2005 with partners Khali Stovell and Dr Harry Ballard.
After a year of training from her former chef at Cilantro, Sam has now taken over the kitchen and realised her life-long dream to cook.
Black board menus are updated daily to allow for seasonal changes, but favourites like lamb shank and chilli and lime tiger prawns are found all year round.
Duck is Cilantro’s signature dish and Sam takes pleasure in finding new ways to present it. On hot days you may find duck paired with pumpkin pie & honey chai reduction, on chilly nights it’s served with a port and chocolate sauce and vanilla risotto. Other mouth-watering combinations include duck with beetroot mash & orange, lavender, honey glaze, or crème fraiche mash and peach beurre blanc.
Diners travel from Durbanville to Hout Bay for Cilantro’s lamb chops with tomato risotto and marsala sauce; Moroccan lamb tagine with caramelized pears and almonds; and the ostrich skewer combined with apricots and raisins, and served with samp and beans.
For a decadently sweet finish savour the home-made pear and ginger malva pudding with cream, strawberry duo – a layered dessert of strawberries and cracked black pepper in champagne jelly on top of strawberry mousse or Sam’s rhubarb crumble and ice cream.
Home-marinated olives are served to each table with bread and Sam’s coconut marshmallows are given to guests with the bill.
Cilantro seats 78 people and has a large patio which seats 30 in summer. The restaurant has just added a second fire place in the covered terrace which provides a smoking area.