Easy Does It

A brasserie by the harbour, with mountain views, sea air and comfortable contemporary interiors, Mondiall’s setting combined with their unpretentious menus is a winning formula. You could easily while away the day here: breakfast rolling into a late lunch on the deck, cocktails at one of the two bars and then dinner overlooking the harbour. ‘You absolutely could,’ says owner Patrick Symington. ‘After all, our concept is all-day dining, every day of the year.’

Previously a jazz bar called The Green Dolphin, the site was empty when Patrick looked round it. ‘The windows were boarded up as the views weren’t a priority for a night-time jazz bar, while for a restaurant they were a key priority. It was such a unique location. I instantly fell in love with it.’ He decided upon the name Mondiall as a variation of ‘mondial’ meaning ‘of the world’. ‘We added an extra ‘l’ as without it the vibration of the name wasn’t right,’ explains Patrick who is interested in numerology. The idea behind his new restaurant was food of the world, with menus that weren’t boxed in by a prescriptive theme.

When Mondiall opened to great fanfare two years ago, the much revered Peter Tempelhoff was the Executive Chef. His reputation for exquisite fine dining preceded him, and guests were surprised to discover that the food took a more laid-back approach. ‘Everyone initially expected us to be fine dining but we’re really not that,’ says Patrick. ‘We’re a casual brasserie with simple, good food that celebrates fresh local ingredients. It’s taken us a while to get that message across.’

Their quest is to use as much local produce as possible: fish is sustainable and SASSI-compliant; beef is free-range, grass-fed, with no hormones or additives. ‘We strive to make ethically good purchases,’ says Patrick. ‘It tastes better and has an all-round better result.’

While Peter is no longer involved, his legacy remains with one of the new summer menus including his earlier recipes that have become firm favourites with customers. So whether you’re at Mondiall for Sunday brunch, Thursday dinner, Friday lunch – 
or all three if you feel like it – know that you’re in for a casual experience that delivers. ‘Great simple food in a fantastic location,’ says Patrick. ‘It works.’

This article was featured in the Summer Issue of our On The Waterfront magazine.

Styling: Diane Heierli

Photographs: Christoph Heierli

Publisher: Lisa Visser

Editor: Vanessa McCulloch

Art Director: Julie Taylor

Copy Editor: Liza West

Printing: Paarl Media

And now for the fun part…

SALMON WITH SOUR CREAM PANNA COTTA
Serves 1
4 200g salmon
4 30g mixed salad leaves
4 30g fennel slices
4 50g rocket
4 30g cherry tomatoes
4 2 whole vine tomatoes
4 30g red onion
4 15g sour cream panna cotta
4 Micro herbs, as garnish

Sour Cream Panna Cotta:
4 100g fresh cream
4 100g crème fraiche
4 1 lemon, juiced
4 1½ gelatine leaves

Chilli & Lime Dressing:
4 50ml balsamic white wine vinegar
4 40ml olive oil
4 1 lime, zested
4 1 lime, juiced
4 ½ chilli, chopped

Panna Cotta: In a pot, heat the cream and crème fraiche. Add the lemon juice. Bloom gelatine in a bowl of ice-cold water; once gelatine is soft add it to the hot mix. Season with salt.

Dressing: In a bowl, combine the vinegar and oil, whisking oil in slowly. Once all the oil is in, season with salt. Add the lime juice and lime zest. Lastly add the chopped chilli.

Salmon: Season lightly with salt, spray the skin side with cooking spray. Heat up a pan and fry the skin until crispy. In a mixing bowl add your salad leaves, tomatoes and red onion. Add the dressing (not too much as you don’t want it to wilt). Season with salt and it’s ready to be plated. Lastly drizzle over some olive oil and garnish.

SEAFOOD CEVICHE
Serves 1
4 20g mussels
4 20g carrot, cubed
4 10g red onion
4 20g celery, cubed
4 20g prawns
4 20g tuna
4 20g salmon
4 Juice of 2 limes
4 Olive oil
4 10g cherry tomatoes
4 10g cucumber
4 8g coriander, chopped

Steam mussels in a pot with carrot, onion and celery. Fry your prawns in a pan, until they change colour (pink). Cube the fish into even squares. Add the lime juice and olive oil and let it stand for 5 mins. Thinly slice the cherry tomatoes, cucumber, red onion and coriander. Toss all together. Season and serve.

LANIQUE AND LIME COCKTAIL
Serves 1
4 50ml Lanique
4 12½ml fresh lime juice
4 Crushed ice
4 1 lime, quartered

Pour Lanique and fresh lime juice over lots of crushed ice. Add several quarters of lime and finish off with a scattering of rose petals.

TUNA TACO
Serves 1
4 1 soft shell tortilla
4 50g tuna
4 1 small red cabbage, shredded
Guacamole:
4 1 ripe avocado, mashed
4 30g red onion, chopped
4 2 lemons, juiced
4 Salt and pepper
4 20g coriander, chopped

Pico de gallo: 
4 1 large tomato, deseeded
4 1 red onion, finely chopped
4 20g coriander, chopped
4 Generous dash of olive oil
4 Dash of white wine vinegar

Guacamole: In a mixing bowl, add mashed avocado, red onion and lemon juice. Season with salt and pepper. Then add chopped coriander.

Pico de gallo: Cut tomato into blocks. Add to mixing bowl with red onion and coriander. Mix in olive oil and vinegar.

Taco: Heat the tortilla (on the grill is best to get the grill marks). Fry tuna but don’t overcook – a light sear is perfect. Place tuna on the tortilla; add the pico de gallo; top with red cabbage. Garnish with coriander and sprinkle with olive oil. Serve guacamole on the side with a lemon wedge.

"These fish dishes are light, subtle and so colourful – perfect for summer days." 
– Kelly Gabriel, chef at Mondiall
TIP! Make sure you don't overcook the salmon. A good sear is perfect