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.
- Sep 15, 2014
Can you really tell your Leopold7 from your Grolsch, your Nativo from your Allesverloren, your organic from your common or garden variety, your premium from your ho hum and humdrum …
Can you really trust your tastebuds? By at least one reckoning, 90% of people cannot differentiate between red and white wine in the dark. Unbelievable, no?
Keenwä and Leopold7 Brewery will be putting this questionable theory (as well as a few others) to the test at our first Dinner in the Dark on September 16.
You will be guided through use of the tools and other delivery mechanisms as you are served a three-course meal with at least four different drinks. For the rest of it, you will be left to your own devices (or at least your own senses). You will have to judge by smell, touch, taste, hearing and extra sensory perception what is on your plates and in your glasses.
Picture yourself surrounded by voices – some familiar, some strange – discovering flavours and sensations without the early warning system of sight. Imagine the surprise and heightened pleasure of exploring food and drink without the usual markers and judgments.
After dinner, you will meet in Pisco bar upstairs to compare notes. You will be challenged to name the three main ingredients of each dish. The winner of this challenge will get their dinner free.
Come and let us surprise and delight you on September 16! There are just 30 tickets for this, our first dark and intimate affair. Three courses and drinks for R250 per head. Booking essential, on 021 4192633.
- Sep 12, 2014
- Sep 11, 2014
- Aug 18, 2014
Heavy snowfall and avalanches kept Capetonians at home during late August, forcing Keenwä to postpone the food and wine pairing with Groot Constantia. The roads are open again and the carriages are rolling so September 25 it is!
Book your tables on 0214192633.
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
Dinner in the Dark16Sep 2014- 7 for 7.30 -
Dine with us in the dark on Tuesday September 16 and let Keenwä and Leopold7 take you on a sensory tour that is certain to surprise and delight! R250 a head: includes three splendid courses paired with wine and delicious beer! Booking essential on 021 4192633 or firstname.lastname@example.org
Food and wine pairing with Groot Constantia25Sep 2014- 7 for 7.30 -
A glass of Constantia was one of Napoleon Bonaparte’s last wishes
before he died in exile on St Helena
Cupcakes for children with cancer27Sep 2014
Our ‘Cupcakes and Bubbly’ event will be held on 27 September 2014, National Cupcake Day.
The event at Pisco, upstairs from Keenwä, will cost R50 per person with all profits from ticket sales going to charity.
For R50 you will get a delicious cupcake plus a glass of bubbly. The Rougettes will be in the house, serving the cupcakes and the bubbly … with a side order of song and dance.
Wine, women and wild cats30Oct 2014- 7 for 7.30pm -