What
is it about brasseries that we love?
In a way it’s like coming home -
the sense of warmth,
comfort and tradition, wrapped into one delicious
parcel.
At
the Barnyard Brasserie and Tapas Bar you will find a style of cooking that has been part of the
French restaurant scene for many decades. Simple, classic Provencal
dishes, comforting food, but with a modern twist.
Located
in Willowbridge, TygerValley, Cape Town’s hip northern suburb, the same centre as The Barnyard
Theatre where the theatre crowds can dine
before the curtain calls. This
120-seater offers the familiarity of a well-loved neighbourhood restaurant
– with an urban edge.
There’s
the energetic bustle of a crowded restaurant, the buzz of the business
lunch and the family feeling of Sunday lunch around a large Harvest
Table offering a generous selection of cold and warm starters constantly being
replenished. Order a hot
main course and dessert from the chef’s selection. The
ambiance is warm, the dark wood of the tapas bar and deep burgundy leather chairs
ready to sink into.
Sybel
Coetzee Möller, who founded the successful Barnyard Theatre with her husband Louis Möller in 1996,
takes the passion for theatre to
the table.
Brasserie-style
cooking is about the dishes that we all love: Double baked haddock soufflé
with black pepper parmesan cream; baby cherry tomato soup with a dollop of
labneh and sour dough bread; comforting mushrooms on toast with an
inventive fontina and truffle sauce. Rib eye steaks and roast chicken with a
garlic aioli; and on the sweet menu scented
lemon tart or slow baked quince among many.
The
tapas bar taps into the hospitable Spanish tradition of the small plate.
Famed little dishes - from salt cod fritters to crispy paprika squid,
spicy sausage, grilled lamb skewers, unctuous olives and mature choice
cheeses - matched with wine, fino or a cold beer, the lure of tapas is
clearly gaining ground!
RIB-EYE
SERVED WITH ROCKET SALAD, FRENCH FRIES AND BÉARNAISE
6
x 220 g
rib-eye steaks
sea salt and pepper
Béarnaise
Sauce:
1 onion, finely chopped
50 ml red wine vinegar
1 bay leaf
2 peppercorns, cracked
3 egg
yolks
375 ml clarified butter, hot
15 ml tarragon vinegar
15 ml white wine vinegar
2 peppercorns
1 bunch French tarragon, chopped
Rocket
Salad:
250 g rocket
100 ml classic vinaigrette
(Serves
6)
Season
steaks with sea salt and pepper and sauté for 2 minutes on each side and
leave to rest in a warm place.
Reduce
the vinegar with the onions, peppercorns and bay leaf, by half. On a double boiler
add egg yolks, whisk eggs and vinegar on heat, until white and fluffy
and add the hot butter bit by bit, until all butter is incorporated and the
sauce is thickened. Add reduced onions and chopped tarragon and season with
salt and pepper.
Toss
rocket with vinaigrette and lightly season with sea salt and black
pepper.
To
Serve: Plate
the rib-eye that has been well rested with the Béarnaise and French fries
on a warm plate and serve well dressed green salad on the side.
WOOD
FIRED FISH OF THE DAY, WRAPPED IN A PARCEL WITH THE FLAVOURS OF PROVENCE -
RED ONION, MUSHROOMS, CHERRY TOMATOES AND BASIL WITH A DASH OF SHERRY
VINEGAR AND SMOKED PAPRIKA.
6
x 200 g fresh line fish
3 small red onions, sliced
18 cherry tomatoes, halved
250 g button mushrooms, sliced
6 tbsp sherry vinegar
18 tbsp olive oil
6 tbsp lemon juice, freshly
squeezed
1 tsp smoked paprika
salt and pepper
bunch of basil leaves
(Serves
6)
For
each parcel: Line the
light-weight foil shiny side in with the ½ red
onion, 6 halved cherry tomatoes and mushrooms. Place the fish portion on
top, and pour over a tablespoon of sherry vinegar, 2 tbsp olive oil, lemon
juice and sprinkle paprika over and season with salt and pepper. Top with
a few basil leaves. Bake for 10 - 15 minutes in a hot oven (180ºC) or over hot
coals.
To
serve: Remove
the fish from the foil parcel and serve in a hot deep plate with sliced
bread, take care not to discard all the liquid created by the cooking
process.
CHURROS
1 cup flour
150
ml water
pinch
salt
15 ml olive oil
oil
for frying
castor
sugar
Sieve
the flour. Bring the water, salt and olive oil to a rolling boil in a pan.
Remove from the heat and add the flour, stir until mixture is smooth.
Return to the heat and stir for one minute. Roll into a ball and wrap with
plastic. Use 80 g dough per person. Roll into two cylinders, 1 cm in diameter
and spiral.
Deep
fry in hot oil. Once cooked and golden brown dust with castor sugar.
To
serve: Serve
with hot dipping chocolate.
HOT
DIPPING CHOCOLATE
1
cinnamon stick
200 ml milk
150 ml dark chocolate
125 ml condensed milk
125 ml cream
Infuse
cinnamon in milk, then discard cinnamon stick. Melt the chocolate over a
bain-marie. Reheat milk and condensed milk and stir into the chocolate
until emulsified. Serve hot.
THE
BARNYARD BRASSERIE AND TAPAS BAR
Address:
Willowbridge Lifestyle Centre, Carl Cronje Drive, TygerValley.
Hours: Open daily from 11h30 for lunch and dinner from 18h00
(Closed
Sunday evening).
Tapas
served throughout till late.
Sunday lunch: Harvest table.
Tel: 021 914 5046 /Fax:
021 914 7242
Booking: Essential for exclusive group events and chef’s table
Corkage:
R30
Ample
secure parking
info@barnyardbrasserie.com
www.barnyardbrasserie.com
Special
Thanks to Errieda du Toit PR
Photography By Nic de Jager
and
Kelly Walsh
