The Pot Luck Club is the younger, edgier sister of Luke Roberts’ first born; the infamous Test Kitchen, also at the Old Biscuit Mill.
You travel up in a glass lift as the restaurant is set atop the tallest building in The Old Biscuit Mill. The view of Cape Town is as pretty as a picture.
To the Irish, a potluck meant a meal with no precise menu, the expression comes from a period when parties of Irish women would congregate and cook dinner together. The women only had one pot, so they cooked the meal together with whatever ingredients they happened to have that day.
Luke doesn’t veer too far from this notion for the Pot Luck Club (or PLC to its regulars) with his ever-changing menu adapted to concord with the season’s produce. Instead of rudimental Irish stew left-overs though, Luke has offerings along the lines of Smoked Beef Fillet with black pepper and truffle café au lait and Pork belly with Luke’s XO dressing, red cabbage and apple slaw.
The space can seat up to 100 people, boasting its own cocktail bar – it oozes cool but not in a snooty, unattainable manner as you may expect of one of the most talked about concept restaurants in the city. It is warm and welcoming with panoramic views up above the trendy yet utilitarian streets of Woodstock.
All the cooking goes on in the open kitchen which stretches out into the dining area. The chef’s pour their hearts out creating tapas size plates of Luke’s creations to a buzzing restaurant, service after service. When the eatery winds down, watch them massaging marinades into chicken and prepping for the various stocks and potions accompanying each finely tuned dish.
We ordered six plates and two desserts to share, the portions aren’t large but you wouldn’t want them to be; this is not a binge, it is a food voyage. From salty to sweet, sour to bitter to umami, followed by a sweet ending, all your taste buds will be positively tantalized.
Our Salty choice was the Smoked BBQ Veal Tongue Tostada – soft, smoky and moreish, don’t let the cut put you off. Two dishes from the Sweet section – a match made in heaven of warm sweet figs with chorizo and crispy duck rolls to die for. From Umami it had to be the famous smoked beef fillet with a truffle cream you want to drink. Sour had to be fish tacos and Thai mussels, fresh and tart and fresh not overpowering.
Hastily ordering our desserts like impatient children, they arrive swiftly – our orange and miso cheesecake with chocolate pretzel crumbs and quince and almond tart with – wait for it, malted pop corn ice cream. Hitting your tongue in several places at once, this food was exciting, pioneering but laid-back.
If you are looking for a good night out, try the PLC, I dare you. Vibey, with delicious wine, even better food and cooler than cool surroundings – join the club, the Pot Luck Club.
*Photo by Michael le Grange
You travel up in a glass lift as the restaurant is set atop the tallest building in The Old Biscuit Mill. The view of Cape Town is as pretty as a picture.
To the Irish, a potluck meant a meal with no precise menu, the expression comes from a period when parties of Irish women would congregate and cook dinner together. The women only had one pot, so they cooked the meal together with whatever ingredients they happened to have that day.
Luke doesn’t veer too far from this notion for the Pot Luck Club (or PLC to its regulars) with his ever-changing menu adapted to concord with the season’s produce. Instead of rudimental Irish stew left-overs though, Luke has offerings along the lines of Smoked Beef Fillet with black pepper and truffle café au lait and Pork belly with Luke’s XO dressing, red cabbage and apple slaw.
The space can seat up to 100 people, boasting its own cocktail bar – it oozes cool but not in a snooty, unattainable manner as you may expect of one of the most talked about concept restaurants in the city. It is warm and welcoming with panoramic views up above the trendy yet utilitarian streets of Woodstock.
All the cooking goes on in the open kitchen which stretches out into the dining area. The chef’s pour their hearts out creating tapas size plates of Luke’s creations to a buzzing restaurant, service after service. When the eatery winds down, watch them massaging marinades into chicken and prepping for the various stocks and potions accompanying each finely tuned dish.
We ordered six plates and two desserts to share, the portions aren’t large but you wouldn’t want them to be; this is not a binge, it is a food voyage. From salty to sweet, sour to bitter to umami, followed by a sweet ending, all your taste buds will be positively tantalized.
Our Salty choice was the Smoked BBQ Veal Tongue Tostada – soft, smoky and moreish, don’t let the cut put you off. Two dishes from the Sweet section – a match made in heaven of warm sweet figs with chorizo and crispy duck rolls to die for. From Umami it had to be the famous smoked beef fillet with a truffle cream you want to drink. Sour had to be fish tacos and Thai mussels, fresh and tart and fresh not overpowering.
Hastily ordering our desserts like impatient children, they arrive swiftly – our orange and miso cheesecake with chocolate pretzel crumbs and quince and almond tart with – wait for it, malted pop corn ice cream. Hitting your tongue in several places at once, this food was exciting, pioneering but laid-back.
If you are looking for a good night out, try the PLC, I dare you. Vibey, with delicious wine, even better food and cooler than cool surroundings – join the club, the Pot Luck Club.
*Photo by Michael le Grange
