KeenwaSetCape Town’s Peruvian connection 

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.

 

The Latest

  • Christmas parties

    It is time to start planning those office parties and cocktail events for clients. Choose one of our paquetes navideños below or contact us at info@keenwa.co.za to custom-make your event

    SantaOPTION 1: R250 per person for 3 courses

    Starter

    Tiradito – Slivers of the freshest fish, served raw, with grated green mango, or

    Ensalada Miraflores – Salad of corn, butter beans, pepperdews, chorizo, feta, red onion and coriander with a tangy red wine vinegar dressing (without chorizo for vegetarian option)

    Main

    Pavo Navideno – Turkey with honey, pepper and cinnamon served with Peruvian-style stuffing and green rice, or

    Arroz Chaufa – Peruvian-style fried rice with chicken and prawns

    Dessert

    Quinoa con leche – A sweet, milky steamed pudding, kind of like rice pudding, or

    Alfajores – Caramel Shortbread

    OPTION 2: R300 per person for three courses

    Starter

    Ceviche – Fresh fish cured in lime juice with coriander, chilli & red onion, or

    Rocotos – Pepperdews stuffed with lamb mince, with a creamy cheese sauce

    Main

    Pavo Navideno – Turkey with honey, pepper and cinnamon served with Peruvian-style stuffing and green rice, or

    Camarones y Esparragos en Quinua – Quinoa-coated prawns and asparagus

    Dessert

    Marciano de Maracuya – Passion fruit sorbet, caramelised chilli and feta, or
    Afroz – Spiced rice pudding

    OPTION 3: R350 per person for three courses

    Starter

    Salmon Tiradito – Slivers of fresh salmon, served raw, with vermicelli, or

    Anticuchos de Pollo – Chicken kebabs with a light creamy dressing

    Main

    Pavo Navideno – Turkey with honey, pepper and cinnamon served with Peruvian-style stuffing and green rice, or

    Pesque de Quinoa con Lomo – Rump steak on a bed of quinoa and mushroom risotto, or

    Arroz Con Mariscos – Seafood rice

    Dessert

    Encanelado de Pisco – Cinnamon and Pisco syrup cake, or

    Marciano de Maracuya – Passion fruit sorbet, caramelised chilli and feta, or

    Afroz – Spiced rice pudding

     

    Pisco : Christmas Cocktail parties

    Mixed tapas platters (each serve 4 people)

    R300: Tequenos (cheese and pastry sticks with guacamole), chicken wantanes, choros a la chalaca (mussels with onion, tomatoes, corn and lime juice), chicken kebabs

    R400: Enrollado de quinoa (sushi-style rolls of seaweed, quinoa-coated jasmine rice and fish), rocotos (pepperdews stuffed with lamb mince with a creamy cheese dressing ), ceviche (fresh fish marinated in lime juice with onions and a hint of chilli), lomo saltado springrolls (stir-fried beef, red pepper and onion wrapped in pastry)

    R500: Quinoa coated prawn kebabs, chicken kebabs, ceviche, conchitas (scallops grilled with lime and parmesan)

     

     

  • Last leg of the chef’s challenge

    KEENWAA5flyerRTPWe have been recruiting unsuspecting members of the public to help us decide changes to our lunchtime menu. We have been luring them with half-price meals. Then we have been loosening their lips with half-price drinks. After that we monitor and mine the sounds and opinions shared by these innocent bystanders to help decide which dishes stay and which ones go.

    All the while, the chef has been sweating under the challenge of creating a different fabulous meal every day for a possible place on the new menu. Friday November 14 is the final day of the chef’s challenge. A little birdie told me that he will be doing something wonderful with calamari.

    As for the other dishes, I am hoping the sliders (three mini burgers – one Peruvian, one South African and one Mexican) makes the final cut. Oh and the fresh fish on a bed of sweet potato purée with escabeche sauce … and the chicken breast stuffed with basil pesto … and the cabbage and mince parcels … what a surprise that was!

    Next week we will hope to launch the new menu or at least a shortlist as a combination of your efforts and ours. We will be continuing our lunchtime half-price specials in a sustained effort to tie the public to the machine that sets the menu and the pace at Keenwä.

    So go on! Do your bit! Join us for our chef’s specials and half-price meals between 12.30 and 2pm Tuesday to Friday next week (18-21 November). Wash that down with half-price drinks between 2 and 2.30pm.

    Lunch is served Tuesday-Friday 12.30-3pm; bookings and more info on 021 4192633.

  • Delicious: wine, women and song

    unnamedFrom 8.30pm on Wednesday November 26, Keenwä and the Rouge Revue present Delicious, our final feast of burlesque for the year.

    Starring:
    Lady Magnolia

    Maiden D’nude

    La Belle Pique

    Jezzy Belle

    Gigi La Chanteuse

    For R295 you will get a glass of Kumala wine, a 2-course dinner and a veritable buffet of decadent song and dance that will satiate your every appetite.

    burlesque3poster

    Booking essential on 021 4192633.

  • First kisses … and lots of others

    ToddlerFeast

    Our second Dinner in the Dark was a great night, better in some ways than the first one, not as great in other ways. Practice is good, but the first one was always going to be like the First Kiss. Talking about kisses, at least one couple totally took advantage of the darkness. Good on them, grab any opportunity, I say.

    Other favourite moments of the night were provided by the two young backpackers (at least one of them American) who weren’t expecting to dine in the dark. They had wandered in off the street and grabbed the one table left vacant by a no-show.

    ToddlerFeastThey acted like blind madmen throughout, in fits of hysterics and making a sensational mess on their table. When it came to writing down what they thought they had eaten they wrote a mini-travelogue of everything that had happened to them since they arrived in South Africa. Not a mention of food or drink. (I guess I had set myself up for this by emphasizing that people write down “everything they remembered!”)

    We were slightly better prepared for the evening. As usual we had use finely calibrated machinery and the purest of science to mix the best ingredients: food, alcohol, love and good humour.

    PilsnerUrquell2Take the inclusion of Pilsner Urquell, for example. (PS Who knew that SAB had this crafty little number up their sleeve?) With its robust flavour, Pilsner Urquell was such a great partner for the tacu tacu (rice and beans) and ribs, and had a lot of people calling out into the darkness for more.

    Few of the guests seemed to know that Czechoslovakia is the Republic of Fabulous Beer. (Fortunately one of the guests was from the Czech Republic.)

    JacobsdalIt took a big hitter of a vino to stand up to the Urquell. Fortunately, we were totally prepared for this too and wheeled out the Jacobsdal Pinotage. Another name that is not that widely known, Jacobsdal ticks so many boxes. It is produced on a small farm using traditional methods, using only natural yeast. Mmmm Mmmm Mmmm! More please!

    These nights are largely about discovery and surprise, but we couldn’t resist sneaking in Pongracz, not only because it is such a delicious pairing with the ceviche and lychee (celychee?) in pastry cups. Quite a number of people knew our house bubbly straight away.

    Talking about dishes of the house, we finished off with a shot of Pisco Sour, which never fails to impress, and a scoop of lucuma ice-cream, which has to be the sweetest treat of an ice-cream.

     

  • Halloween gallery

    1Halloween1Best dressed … Karin Kanewske Turner as Cruella de Vil

    Cruella_de_Vil

     

    9Halloween1

    The good, the bad and the just plain ugly

  • From the carts, off the charts

    food festival poster Join us for a crash course in Peru’s super-delicious streetfood this Saturday (November 8) from 4pm.

    Expanding on the classic food and wine pairing, we have taken a selection of the most delectable streetfood dishes and paired them with Kumala wines. We will be serving diners in the restaurant, in Pisco Bar and at tables outside.

    Pop in to our Pop-Up!

    On the carts (… but off the charts):

    Ceviche, Quinoa-coated prawn skewers, chorizo and chicken skewers, Corn on the cob, Chicharonne (pork sandwich), Rocotos (pepperdews stuffed with mince), Pork spare ribs, Tacu Tacu (rice and bean patties), Picarones (sweet potato and butternut donut), Alfajores (caramel shortbread)

    Paired with:

    Sauvignon-Semillon, Chenin-chardonnay, Chardonnay, Cab-shiraz, Shiraz, Zenith red blend, Medium sweet white

    As you might have guessed, there really is nothing pedestrian about Peruvian streetfood!

    Whether you feel like a nibble or a full-on feast there will be something for you this Saturday …

    FromTheCarts

    StreetfoodRibs&Corn StreetfoodSkewersRocotos

    Packages

    Upmarket

    Midmarket

      Call 021 4192633 to book your table for a casual afternoon and evening of snacking and sipping street-style.

    StreetFood2StreetFood2StreetFood2

Hours

Tues-Friday lunch

12.30-3pm

Tues-Saturday dinner

6.30-10pm

... and a late late bar ...

Events

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