The concept sees a new chapter in Chef Fourie’s career and the name illustrates this, pilcrow the paragraph break symbol (¶) with the addition of cleaver, a commonplace large kitchen knife, symbolises a break in proceedings and a firm focus on the chef and kitchen.
The elegantly-designed restaurant emphasises this concept in its two distinct spaces. On one side is an open plan kitchen with bar-style seating wrapped around it, here diners can order, modify and chat directly to the chefs as they work. Adjacent is a cosy yet luxurious space with a bar and a few intimate booths.
Bartenders are the only serving staff at this establishment and one can expect exciting gin cocktails, gintails, beer on tap and a proudly SA wine list. I attended the recent opening night and on Chef Fourie’s personal recommendation tried the ‘gin slushy’, a small yet powerful cocktail with frozen Sugarbird Gin, tonic and lime – refreshingly perfect for balmy summer nights.
Foodwise, you can expect bold modern European flavours with a South African twist, seasonal produce and a constantly-evolving menu. In fact, a new menu is released each week.
On the launch night, we were treated to a mix of canapes: perfectly crispy arancini balls filled with pea and bacon as well as beetroot and goat’s cheese and wonderfully-spiced crispy lamp dim sum. While dessert consisted of a range of ice-cream in sugar cones – which included a vanilla and bacon flavour!
Current signature dishes include seared tuna Niçoise, with honey onion wedges, roasted garlic, peppers, capers, olives and crispy potatoes; a venison banger on a seeded roll with mustard and pickled cabbage; and soft chocolate-chip cookies served with milk and jam.
Pilcrow & Cleaver is open for breakfast, lunch and dinner from Monday to Saturday, 7am – 11pm and also offers a retail space to purchase bespoke cookbooks, tasty foodie products and Father Coffee.
Pilcrow & Cleaver is situated at 3.2 Piazza Parliament Street, Cape Town. For more info go to pilcrowandcleaver.co.za
