Valora

by Joey Volschenk in November 2011 - Cape Kos

There are few things as enjoyable as a lavish meal after a long day at the office. So if you are unsure about where to go when 5pm arrives and home seems like an unlikely option due to traffic reports and the persistent grumbling of your stomach – head down to the corner of Loop and Hout Streets and treat yourself to an unique and luxurious dining experience.

After recently opening its doors to the public, Valora is fast earning a reputation as one of Cape Town’s newest culinary gems. Here patrons can sit back and admire the sophisticated charm of the interior adorned with a number of comfortable embossed chairs, quaint wooden tables and a touch of modern accessories. Service is with a smile, and friendly waitresses gladly advise those new to Valora’s cuisine which meals, wines and cocktails are favourites.

After endlessly perusing the lengthy gold and crimson menu, our dilemma was clear to Kirsty, our lively waitress, she rushed over to assist us in this intense decision-making process.

As an after-work-drink should be con-sidered customary we gladly tried the signature Bur-lesque Martini (R60), a pigeon pink premium vanilla infused rum and passion fruit liqueur, caramel syrup and passion fruit puree. The finely strained cocktail was served with a separate shot glass of champagne as “it breaks the sweetness,” Kirsty informed us. Sweet, fruity and delightful there was no doubt about why this cocktail has become Valora’s signature drink. Keeping in the theme of summer; a Berry Bramble (R40), a selection of seasonable berries, crushed ice and gin was tried. Not as sweet as the Burlesque Martini, the Berry Bramble seemed like the perfect start to a palate pleasing dinner.

As a starter the deep-fried Calamari (R40) served with the choice of either lemon or garlic butter sauce was ordered. Lightly battered, the Calamari was neither oily nor rubbery, and the recipient dug in thoroughly enjoying his portion dipped in the freshly prepared lemon butter.

Our appetites awakened by the scent of spices, limes and the sight of mains that promised to be a selection of Turkish, Lebanese and Greek cuisine we eagerly pulled our chairs closer to the table as our meals were served.

The Gastronomically Turkish Spiced Fillet (R125), rightly named, is any red meat lover’s dream. The rolled fillet with concasse tomato, camembert cheese, rocket and red pesto, is served on a herbed polenta cake and drizzled with a Madagascan green peppercorn sauce. The infusion of herbs, spices and the decadent cheese filling makes this a meal fit for royalty.

Those who prefer to add to their daily recommended dose of Omega three and six oils is advised to try the Psarri Plaki Line Fish (R105). The seasonal line fish is topped with fresh tomato, onion, roasted garlic, oregano, a touch of fish consume, freshly squeezed lime juice and a hint of saffron. To round off the authentic Mediterranean presentation the Line Fish is wrapped in a vine leaf and served with a choice of roasted vegetables, rice or a salad. Light, yet filling, this meal is the perfect option to enjoy on a late summer’s evening.

However, if meat isn’t your forte, don’t be alarmed. The Wild Mushroom Pasta (R90) is the ideal vegetarian option. Lightly sautéed wild mushrooms drizzled with chunky basil pesto and moon-dried (yes, not sun-dried) tomatoes is combined with cream, fresh oven roasted ginger and garlic. This decadent sauce is served with your choice of pasta. The rejuvenating scent of ginger, combined with the creamy basil and tomato infused sauce tossed over flawlessly prepared al dente pasta is a true winner.

But what would any meal be without the much deserved sweet aftertaste of dessert. A Chocolate Baklava (R40), two portions of chocolate flake dusted and rolled Phyllo pastry combined with toasted almonds, cinnamon sugar and drizzled with home-made lime-infused syrup was served with a scoop of velvety vanilla ice cream. Between the clicking of cutlery and sighs of contentment - the message was clear -  nothing could compare to the sophisticated presentation and exquisite tastes of the cuisine offered at Valora.

All Full Circle restaurant reviews are un-announced and the meals paid for in full.