Societi Brasserie is the epitome of a bistro restaurant. Big wooden tables, copper pots hanging as decoration, clinking glasses, laughter and heady aromas wafting amongst the tables of diners.
Nestled between Tokai and Constantia, this local neighbourhood eatery is the younger sister of Societi Bistro in the CBD. The emphasis is placed on small local artisanal producers and this is obvious by their selective menu. A sizeable menu always makes me worry about how many of their dishes are coming from the freezer and store cupboard. Do not fret though, Societi’s menu is adapted seasonally by executive chef Stéfan Marais.
Separate to the usual courses one has to choose from is the ‘small plates from the counter’ menu.
We settled on one, somehow managing to pass up their mini cheesy calzones with apple chutney. We went for the free range Scotch Egg with smoked paprika aioli. So good. A meltingly orange yolk encased in a salty sausage meat case with crispy breadcrumbs alongside the smokiest homemade paprika mayo. Outstanding. I have never seen a Scotch Egg in South Africa.
For starters we decided upon squid with chilli and mint and mussels with cream and sauvignon with garlic; both fantastic choices but my eyes did wander off to other plates in the room, I won’t lie. The French Onion Soup, in particular - which I will be ordering next time with its golden, cheesy floating island is one of the more popular starters. I could see and smell just why.
The selection of pizzas is ridiculous, good ridiculous though, with options from farmed salmon trout with capers, crème fraiche, avo, rocket to spicy pulled barbeque pork with a smoky coleslaw. Hungry yet? Thought so…
Mains consisted of Yellowtail with polenta and salad but the winning order, which was not mine, unfortunately was the salty smoky duck breast served with spinach and creamy mash partnered with the perfect, not too sweet, not too tart cherry sauce, my partner went so far as to give it a 10/10.
If you are in the business for some honest, hearty grub, and by hearty grub I mean pasta, pizza, risotto’s and a roast lunch on the weekend then this brasserie is just what the doctor ordered.
