Combining the best recipes and ideas from Peruvian cuisine with the finest ingredients from Cape Town’s bounteous natural storeroom. A small, ever-changing menu honours the integrity and origins of the recipes while respecting the local harvest and environment.

Peruvian food is so much more than a hot new food trend. It is also absolutely delicious and super healthy. From ceviche to tacu tacu and ribs our culinary adventure always ends at Destination Delicious.

Pisco Bar, upstairs from Keenwä, 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. Tel 0721279555

The Latest

  • Food and wine … wedded bliss

    HawksmoorVines1We weren’t even at the house at Hawksmoor when the cooking up of plans started. Bunches of purple grapes hanging heavily off vines made us wonder what they would grow up to be … and what would we pair that with.

    HawksmoorEstate1By the time we got to the house at least one us was cooking up something else. Hawksmoor House is a very popular wedding destination and it certainly set our imagination on fire! I, for one, am ready to start applying pressure for a proposal.

    Come to think of it, it is probably a great place for a proposal too. Each gorgeously furnished room has a very specific charm – from the divinely styled to the heavenly chic. I can imagine coming back here and staying in a different, totally dreamy room, for so many anniversaries.

    But it is wine, not weddings, that we are talking about today …

    Hawksmoor is a boutique estate that stands out in so many ways. Mark and Simon have a healthy respect for history and tradition while being courageous and adventurous spirits and winemakers. They certainly cut their own path, but never through the ancestors’ graveyard.

    The environment is so beautiful you would be forgiven for thinking it could only produce sensational wines (and … ummm … happy marriages … nudge nudge).

    I won’t go on about the Wild Card we tasted on the day we visited (Pinotage 06) since there is none left (the bastards!). This one, Michelle’s favourite by a long way, comes with a great story of waiting till the last possible minute to harvest, long journeys and hot days.

    HawksmoorWinesI will, however, mention the Triginta (Shiraz 2011), of which we each had a thimble-full. Mark has promised to scratch around in the cellar and see if there is any more, but I fear that those of you who missed out on the 50 bottles we managed to secure last winter have Missed! Out! This Happy Accident is not likely to be repeated. Don’t let it happen again. We will be doing a food and wine pairing at Keenwä on February 18.

    Just to mention a few … the wine candidates include: Serliana ’13 and ’14 (chenin blanc from 30-year-old bush and trellis wines), French blend and Cape blend (don’t tell me you don’t know these beauties yet), 100% Mourvedre, Algernon Stitch (50% shiraz, 50% mourvedre) and maybe, just maybe … the Triginta (30 months! In French and American oak).

    Food candidates include: Gazpacho (cold soup of tomato, celery, vodka, black pepper); sardines with olive oil and rough salt and garlic; chicken and chorizo skewers; beef mince wrapped in blanched cabbage with fresh tomato and red pepper paste; lamb chops with mustard and chive crust served with green rice; watermelon sorbet with feta and cracked black pepper

    February 18: R295 for four courses and five wines. Booking essential, tel 021 4192633

    In case you missed it last year, here is what I said about the Triginta (Shiraz 2011):

    HawksmoorWilhelm 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!

  • Our Valentines

    PennyRTP1

    Penny Pinup

    You are certain to fall head over heels in love with Tickled Pink, our Valentines show with the ladies from the Rouge Revue:

    ♥ Jezzy Belle: the sauciest of sirens with a voice like molten gold
    ♥ Lady Magnolia: all olde worlde elegance and charm, the troupe’s principal dancer embodies the goddess of love and sensuality
    ♥ La Belle Pique: a charming kitten of a cabaret star who has the audience lapping cream out of the palm of her hand
    ♥ Maiden D’nude: Straight out of 1920’s counter culture, she was made to be nude.
    ♥ Penny Pinup: Voluptuous, daring and sexy … we all missed Penny last time when she was away performing in Europe
    Music and lighting by ♥ Dear Mrs Panda

    To add some fizz to an already sparkling evening, Pongracz will be splashing some of that delicious bubbly around the place, as they do …

     

  • Latin Fridays at Pisco

    27 FEB LATIN PARTYRTP

    DJ El Fuego has promised an all-Latin night!

    salsa, merengue, reggaeton, bachata, cumbia, timba

    Ladies free before 11pm

    R40 on the door, R30 in advance: https://www.quicket.co.za/events/8066-loco-at-pisco/

  • Sardines: the simpler, the better!

    Sardines1We tried this catch of a fish with escabeche sauce but found that to be a slight distraction from the indescribable deliciousness of the fish.

    So the chef went and sat in the garden (to have a think and to choose some herbs). I am not privy to the exact recipe but I think I can taste: a splash of lemon, a brush of olive oil, a crush of garlic, a crack of sea salt and … Ummm … some fresh herbs …

    The jury is still out on the ideal companion for this perfect tapas.

    You can hardly go wrong with a beer, I think the perfect one for this being Miller Draft. We have got some in to test out this theory. All input welcomed.

    The possibilities with wine seem more interesting. Tradition might lean toward something frosty and dry (from our list perhaps the Flagstone Poetry or Springfield Life from Stone – both sauvignon blanc), but MC says we should crank up the volume and break some rules. How about a glass of Hamilton Russell pinot noir? And perhaps even plunge the bottle in a bucket of ice for 10 mins first.

     

  • Sundays in the City

    BombingOnBree1

    Open Streets Bree brought our neighbourhood to life on Sunday January 18 when they declared Bree Street closed to traffic and open for people. We are normally closed on Sundays but we opened for this special event and were glad we did. Keenwä was full to the brim and we were all running around like crazy serving a pared down menu of ceviche (special version made of tuna and mango) and our delicious streetfood platters.

    CartoonSoapBox2The only people who spoke their mind on our SoapBox were a few children on roller skates.

    Their agenda:

    • All cars should be turned into roller coasters
    • All streets should have special lanes for roller-skaters, and
    • More candy floss flavour (… ?)

    Oh well maybe next time we will have the fiery speeches about redemption and revolution…

    Open Streets Bree Sunday was such a lovely, chilled-yet-buzzing day; now we are thinking it might be nice to open on Sundays for cocktails, tapas and jazz.

    Any thoughts, ideas and suggestions would be very welcome. Mail me capocassidy@gmail.com

    http://openstreets.co.za/news/bree-street-transformed-open-streets

    BombingOnBree1

    Car-free on Bree

    http://www.urbanafrica.net/urban-voices/car-free-bree-open-streets/

    From January 16:

    MCQPfanwalk1OnTheFanwalk1Our neighbourhood is coming to life this Sunday and we will be there, Soap Box and all!

    People of all shapes and sizes will be taking over from cars and trucks on Bree Street for the day on Sunday January 18

    Pedestrians, perambulators, cyclists, unicyclists, skateboarders, stilt walkers, street walkers, hand-standers … you name it, will be claiming Bree Street, which will be closed to traffic for the day. And now, thanks to us (… insert drum roll here …) there will be a Speakers Corner (…insert: loud clapping…).

    We will be making our Soap Box available to anyone who would like to share thoughts, ideas, revelations or just general, mad ramblings. So please do come along to 50 Waterkant Street and be that exceptional man, woman or child who has the guts to stand on a soapbox and share their message or story.

       We are always happy to be exceptional … that is why we will be making an exception and opening on a Sunday (Yes I know it doesn’t mean that, you fool!) by opening Keenwä for lunch (midday to 5pm). Or maybe it is just because we can’t bear to miss out on the fun and games with 5000 people expected to converge on Bree Street!

    We will also be offering a knock-down bargain of a special: a portion of ceviche, delicious fresh fish cured in lime juice with just a hint of chilli, and a Pisco Sour, our house cocktail, for R80.

    TapasPlatter StreetfoodSkewersRocotos StreetfoodRibs&Corn

    We will be serving a paired-down menu of a few classics, including – kind of obviously – our delicious streetfood platters. These are kind of like tapas platters, large plates of lots of nibbles, great for sharing.

    We will be open from midday until 5pm on Sunday January 18. Book a table or a slot on the SoapBox 021 4192633, 0721279555.

    Open Streets Bree

    Carpe diem! Carpe Langa!

  • 2014: one sip at a time

    Glass of WhiteStreetfoodSkewersRocotosEvery so often the Keenwä tasting team drags a winemaker or two on to the dance floor for a little creative choreography. From Groot Constantia, Springfield and Durbanville Hills to Joostenberg, Hawksmoor and Flagstone the dances have been delicious, fun, mad, clever, cool … visionary even.

    Food and wine pairings are a great way for us to create great new taste combinations, explore new partnerships and introduce new wines to our regulars and our wine list.

     Caracal1From the carts, off the charts

    Wild cats … and a tame one

    Mixing it up with the Grande Olde Dame

    Those 3 magic words:Springfield Pinot Noir

    Surprise and delight with Durbanville Hills

    Joostenberg: a lot more than wine

    FlagstoneFlagstone: what a find!

     Hawksmoor: An enduring love affair

    HawksmoorWe were hardly in the saddle at Keenwä when this event was held. It was a wonderful introduction and has resulted in a strong and enduring love affair that helped us through the winter. Ooh baby it’s cold outside

     

Events

  • Out on a limb: Lilly Slaptsilli

    14
    Mar 2015
    Saturday
    - 6pm dinner; 8pm show -

    PinkGlitComebackRTPLilly is back with two extra shows to wrap up our summer season.

    Booking essential!

    021 4192633; 0721279555.

  • Upstairs at Pisco: M.I.S.S. Gayeties

    20
    Mar 2015
    Friday
    - 7pm -

    MIssGayetiesThe M.I.S.S Gayeties series, a popular bimonthly event on Cape Town’s pink social calendar, showcases the talents of local lesbian artists, musicians, poets, filmmakers and more.

    It’s an opportunity to mix and mingle with similar souls and to support those who keep the pink  cultural scene alive.

    Make It Sexy Sisters (M.I.S.S) events are for ladies only.

    Tickets are R85 online or R100 at the door
    https://www.quicket.co.za/

  • Food and wine pairing with Ormonde

    26
    Mar 2015
    Thursday
    - 7 for 7.30pm -

    OrmondeHennie Huskisson, the winemaker from Ormonde in Darling, will be coming in from the fields briefly this week to help choose pairings for our dinner on Thursday March 26.

    I am especially keen to see what the chef comes up with to pair with their Pinot. I also love the idea of the Ondine range (inspired by the lost sister remembered as being like the water nymph of the fairy tale), which was created to showcase varietals usually used in blends.

    Watch this blank canvas.

Hours

Tues-Friday lunch

12.30-3pm

Tues-Saturday dinner

6.30-10pm

... and a late late bar ...

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