Keenwä restaurant, at the beginning of the fanwalk in Cape Town’s buzzing CBD, serves great food in a fashionable yet comfortable environment. The menu is kept small in a bid to make every meal a knockout. From ceviche to tacu tacu and ribs Keenwä serves the best Peruvian recipes sometimes adapted slightly for the context and local taste.
Peruvian food is so much more than the hot new food trend. Apart from being the sizzling new cuisine of the moment it is absolutely delicious and super healthy.
Pisco Bar, upstairs from Keenwa, is a cocktail bar and party venue. Spoil yourself with the house cocktail, Peru’s famous Pisco Sour, and nibble on a tapas or two.
- Aug 18, 2014
Tradition out the window: Keenwä and Groot Constantia food and wine pairing
A food and wine pairing at Keenwä without ceviche? Sounds scandalous … but it is true.
Our house dish, Ceviche – the most delectable combination of the freshest of fish, lime and chilli – goes beautifully with so many wines. We do not insist that one fish is better than another: we use the best available on the day. Sometimes it is the meaty gamey-ness of tuna; at others it is the flaky delicateness of angel fish.
Last week at the tasting lunch for Keenwä’s food and wine pairing with Groot Constantia it was the decadent butteriness of marlin. A perfect match with Gouverneurs Reserve white: Groot Constantia’s inversion of the proportions of the classic Bordeaux blend (ie much more Semillon than Sauvignon Blanc) highlights the vague salty promise of the ocean.
Hmmmmm perfect! Test passed with flying colours but still there are only 5 places in the finals … and in the end this duo didn’t get one of them. But then nor did the Groot Constantia Shiraz, our stand-out favourite red at a recent tasting at the estate.
But, of course, these nights is not about the also-rans and the nearly-rans.
Our chosen stars for the night:
The Causa de atun, a layered dish of potato and lime mash and tuna tartare, stands in for the ceviche, with a glass of Chardonnay on her arm. This will make perfect sense on the night – even those who are not normally chardonnay fans.
Break with tradition and you may soon discover that rebellion is like a drug …
We couldn’t quite decide which of the lamb dishes was tastier and more dramatic with the zesty pepperiness of the Pinotage, so we decided to let the people decide.
After that, they will be served the Seco de Cabrito (lamb braised in beer with coriander, peas and potatoes) with another glass of Pinotage.
By the time we have decided on this are on our umpteenth glass of Groot Constantia and we are building a rhythm breaking with tradition. So we decide to put the cart before the horse, the chicken after the lamb and a white after a red.
At this unexpected twist in the road (and in a sort of nod to tradition) we will give diners a little something to re-set and refresh the palate.
We are in full flight now, the rebellion is in full swing … we are banging on the gates of the palace.
We will be pairing this course with two wines but not like last time: this time every second person gets a glass of Sauvignon Blanc, the others get a glass of Cabernet Sauvignon. I am sure you can work it out without fighting.
Then the grande finale: Grande Constance. A lone star, an outlier on the Richter scale of wicked sweetness. Not much needs to be said about this except that there is no more for sale, we will be pouring the last of the farm’s supply at Keenwä.
A welcome drink, 5 courses paired with 5 wines, and Grand Constance: R400
Book your table on 021 4192633
1 Welcome drink: Blanc de Noir
2 Causa de atun. Chardonnay
3 Lamb meatballs. Pinotage
4 Seco de cabrito. (also) Pinotage
5 Palate cleanser: Marciana de kiwi
6 Thyme and rosemary chicken with a light guacamole cream and lemon zest-infused quinoa.
Cabernet Sauvignon or Sauvignon Blanc
7 Grande Constance
trEAT me right: the Rougettes at Keenwa
What a wonderful night this was!
Keenwa is collaborating once again with the delectable ladies of the Rouge Revue to bring you a feast of burlesque and food that will satisfy every kind of hunger.
Lady Magnolia, principal dancer and choreographer, will make you gasp and blush as she uses old world elegance and charm to weave her web of magic.
Drawing inspiration from the seedy underbelly of Old Hollywood and the debauched excess of pop culture, Marlene Dicktrick’s tasty treat of a performance will have you licking your lips for more …
Cookie Von Tastee is as delectable as a chocolate fondant, as sweet and tart as a raspberry … tart, as silky as crème caramel and as delightful as a mouthful of popping candy.
Don’t be fooled by her kittenish charm, Miss Penny Pinup will soon turn up the heat … the chef will not be the only one who is cooking tonight.
Just as Dear Mrs Panda will whet your appetite taking you on a musical voyage through many an era and genre so will Jezzy Belle, the sauciest of sirens with the silken voice, satisfy your every craving.
Doors open at 7pm. Show starts at 7:30pm.
- Jul 29, 2014
With all the fuss over the decision by a well-known sports scientist (starts with N, rhymes with blokes) to turn his back on a life’s work conspiring against carbohydrates, we are jumping on the bandwagon and expanding our sandwich menu.
To most people, making a sandwich is merely a process of assembly. However, when Gift, Keenwä’s chef, makes a sandwich, he cooks a meal and wraps it lovingly in bread. He only has to make us a sandwich to make us jump up and shout, ‘That’s it! Put this on the menu immediately!’
We have added a couple of his delicious gourmet toasted sandwiches to our lunch menu:
- Tostado de carne: Medium-rare beef, avocado and tomato toasted sandwich R55
- Tostado tricolor: Basil, mozzarella, tomato toasted sandwich R30
And just in case you know nothing at all … about this … Peruvians are no strangers to gourmet sandwiches. Their love for the simplest of them all, the Triple (pronounced tree-play), is almost cultish. These and other simple-yet-delicious meals are skilfully crafted from the best, freshest ingredients at Keenwä, Tuesday to Friday lunch 12.30 to 3pm. (Full menu and tapas available at lunchtime too)
(V) Triple: White bread layered with avocado, tomato and egg R30
Tostad Triple de Pollo: Triple sandwich layered with shredded chicken, mayo, avocado and egg R45
Lomo Saltado wrap: Peruvian-style beef and red pepper stir-fry R55
(V) Vegetarian wrap: Quinoa, mushroom, tomato, onion and red pepper R40
o de carne: Medium-rare beef, avocado and tomato toasted sandwich R55
Tostado tricolor: Basil, mozzarella, tomato toasted sandwich R30
(V) Chef’s salad: A feast of the best ingredients … beans, greens, tomatoes, cheese,
avocado… (changes daily) R45/R65
- Jul 22, 2014
It is freezing outside, the rain is coming at you from all sides, no amount of money could warm you right through … anyway payday is still a way off. To make it easier to drag yourself from the fireside we are offering 2-for-the-price-of-1 on all main courses, at lunchtime and dinner, on Wednesdays in July and August. Mention this offer and the cheaper of any two main courses is free.
In addition to all the usual deliciousness at Keenwä we are now serving a selection of classic bar meals in Pisco. Steak and chips, macaroni cheese and other classic and comforting meals for those days when you don’t feel like anything too adventurous. As always, we buy the finest ingredients and make everything – from the burger patties to the mayonnaise – here ourselves. These meals are available in Pisco during the evenings and throughout the restaurant at lunchtimes (Tues-Fri 12.30-3pm).
An excellent companion to one of these great meals, a glass of Hawksmoor shiraz, is available at Keenwä and Pisco only. Wilhelm Defries for Hawksmoor (Paarl region) made just 8 barrels of this delicious vino. I hate to say it but it looks unlikely they will replicate the recipe next time. For a number of reasons (happenstance rather than design) the wine was left in old French and American oak barrels for 30 months, longer than anyone might think advisable.
The result of this ‘happy mistake’ is an unusually round wine that seems to give a little something extra with every sip. It is not clear if any of this vintage, the 2011, will make it on to anyone else’s shelves but Hawksmoor’s owners, Mark and Simon, were persuaded to let us have 50 bottles before they headed to Europe for the northern summer or research … or something. Our 50 bottles are disappearing fast!
Book a table on 021 4192633 or, if you like to live dangerously, just turn up at 50 Waterkant Street.
- Jul 17, 2014
We use the best ingredients and always assemble everything on site.
Beef burger and chips R70
Lamb burger and chips R80
Fish and chips and coleslaw R60
Macaroni cheese and salad R55
Rump steak and chips R120
Chef’s salad: A delicious, ever-changing daily plate of deliciousness combining all the best meat-free ingredients the chef can get his hands on (has been known to include lettuce, tomato, butternut, avocado, quinoa, cheese, beans, corn, peppers) R45
Add a side salad (lettuce, tomato, avocado, red onion) to any of the dishes for R15
- Jun 19, 2014
For the duration of the Football World Cup in Brazil every time the ball hits the back of the net Pisco Bar will sell 2 tequila shooters for the price of 1. It doesn’t matter who scores, for whom, or how many times … when the whistle blows the price of Jose Cuervo Silver drops by half.
Pisco Bar, 50 Waterkant Street, a stone’s throw from the beginning of the fanwalk built to connect Cape Town’s CBD to the stadium for the World Cup 2010, is the perfect venue to watch Brazil 2014.
Fans are welcome to drop in, or plan an event of their own at Pisco bar.
Order tapas in the bar, or book a table at Keenwa (downstairs) for dinner before or after the game. Booking advisable, tel 021 4192633.
Pisco Bar was Cape Town’s own Little Brussels for the night. This event set the standard at Pisco with close to 100 Belgian fans colonising the bar and persuading the proprietors to open on their day off (Sunday) for the second Belgium game. See you there!
Food and wine pairing with Groot Constantia28Aug 2014- 7 for 7.30 -
It is coming to Keenwa …11Sep 2014- 7 for 7.30 -