It is our long held view that great wine tastes at its best with good food, and where possible, in good company.
We created Long Table not to be a glittering showpiece of haute cuisine but as a place where unpretentious, authentic, flavoursome food could be enjoyed in a relaxing and convivial environment.
We like to think that Long Table is all that, and hopefully more subsequent to your experience of it. You'll also find a concise but creative wine list, with Haskell and Dombeya wines (subject to availability) as well as a few mysterious, limited release imported wines to satisfy those looking for a touch of adventure in their dining experience.
If a meal isn't what you are looking for, then we also serve some of the best coffee in South Africa, brewed from beans sourced from a number of high quality, artisanal producers across the African continent.
We will be open for bookings from March 1, 2010.
RECIPE OF THE MONTH
Roasted Roma Tomato Soup
by Chef Corli Els
1.5 kg Baby Roma Tomatoes
5 tbs Olive oil
1 cup Chopped Onions
4 minced Garlic cloves
Salt and Freshly ground black pepper
Ã‚ ½ cup brown sugar
2 cups Chicken or Vegetable stock
1 tsp ground cumin
Ã‚ ½ chilli, chopped
1 cup cream
1 tin (115g) tomato paste
Mix tomatoes, onion, garlic, brown sugar and olive oil in a roasting tin.
Roast tomatoes at 200 C until nicely brown. Dont worry if the top layer has black spots, the more caramelised the tomatoes, the better the flavour in the end.
Scrape the mix into a pot, add some water, the chicken stock, chilli, cumin and tomato paste.Ã‚ Let it boil for about 30 minutes to 1 hour.Ã‚ Add more liquid if needed.
Blend the whole mixture till smooth.Ã‚ Pass through a sieve to remove pips and skin.Ã‚ Add the cream and bring to a simmer. Adjust seasoning to taste.
Garnish with fresh cream, basil and a whole roasted baby tomato.