Review: Zenzero
Restaurant review: Bold
flavours and an Italian
flair
Dive into a selection of fresh tastes and bold flavours
Armed with big appetites, we headed to a newly revamped restaurant in the trendy
area of Camps Bay in Cape Town. The restaurant: Zenzero. Food: Italian.
Expectations: High.
A fun outside seating area that borders the lively main road. PHOTO: Courtesy of Zenzero
We were greeted by the manager for the evening, who graciously showed us to our
table alongside a bookshelf-lined wall. In fact, three of the four walls in this restaurant
are covered from top to bottom with bookshelves that house at least a few thousand
books in total. (We counted!)
The look and feel of the second-hand books are complemented by the richness and
crispness of the table décor. In fact, Zenzero recently went through an extensive
revamp, which was conceptualised by Soda Design in collaboration with Kove
Collection MD Paul Kovensky.
Neutral tones and warm textures abound, and custom-made light fixtures give
the restaurant a unique touch of glam.
The bookshelf-lined walls give a home-away-from-home feel. PHOTO: Courtesy of Zenzero
Time for the show to begin
Kove Collection Group Head Chef Amber Deetlefs and her team have extended the
menu to feature authentically Italian breakfast, lunch and dinner offerings.
‘The updated menu reflects the inimitable spirit of the stunning location and la dolce
vita – the typically Italian concept of living life to the fullest,’ says Deetlefs.
‘Flavours are still punchy and robust, ingredients are fresh and helpings are
generous.’
For lunch and dinner, share a selection of antipasti (such as insalata panzanella with
tomato, burrata, basil and torn bread). Mains include classic pasta dishes (from
spaghetti aglio olio e peperoncino to linguine alle vongole), fish (from lemon sole
with herb butter, capers and anchovies to pesce fritto with pickled vegetables and
squid-ink aioli), poultry (chicken saltimbocca with prosciutto and sage brown butter)
and meat (slow-roast lamb shank).
To start off we ordered an Italian classic, the Sicilian arancini with Bolognese, tomato
sauce and Parmigiano-Reggiano, and took a dip in the ocean with calamari fritti with
sea salt, black pepper, garlic and lemon.
Next it was time for the mains, and this restaurant pulled out all the stops. The first
main we enjoyed was a fillet tagliata with Parmigiano-Reggiano, rocket pesto, confit
tomato and an aged balsamic reduction. The fillet was cooked to perfection and the
meat literally melted in our mouths.
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Fillet tagliata with Parmigiano-Reggiano, rocket pesto, confit tomato and an aged balsamic reduction.
PHOTO: Courtesy of Zenzero
The richness of the emerald-green rocket pesto forms a stark contrast to the pitchblack balsamic reduction. The latter adds a much-needed sweetness that breaks
through the richness of the meat and rocket pesto. Perfection!
The second main, a succulent rib-eye with origanum, sea salt and olive oil, proved to
be a firm favourite. The meat had an incredibly juicy and tender centre. The flavours
came together to produce a stellar dish and there was nothing left on either plate when
the dishes were removed from the table.
Rib-eye with origanum, sea salt and olive oil. PHOTO: Courtesy of Zenzero
Finally, we were coaxed into enjoying a sweet finale in the form of dessert. We
decided to share the white chocolate cheesecake with sour cherries and vanilla ice
cream.
The creaminess of the cheesecake was balanced by the crunchiness of the crumbs,
finished off with delicious cherries and smooth vanilla ice cream. A sure winner and
the perfect ending to our meal.
White chocolate cheesecake with sour cherries and vanilla ice cream. PHOTO: Courtesy of Zenzero
For next time
The only regret of the night is not having enough space to try more dishes off the
menu. So the best we can do is look forward to our next visit, when we want to try the
seared tuna with tomato, olive, thyme, clam belly, shallots, garlic, lemon and fennel.
Just look at those colours!
Seared tuna with tomato, olive, thyme, clam belly, shallots, garlic, lemon and fennel. PHOTO: Courtesy
of Zenzero
Then, for something fresh and summery, this dessert of frozen nougat with Cointreau,
fresh citrus and olive-oil sponge will hit the spot!
Frozen nougat with cointreau, fresh citrus and olive-oil sponge. PHOTO: Courtesy of Zenzero
It’s all about the experience
A stellar menu and ideal location is one thing, but world-class service makes any
restaurant stand out. And this is certainly the case at Zenzero. The person who served
us, Jane, was full of smiles and had expert knowledge of the menu. An incredible
talent in an equally incredible restaurant.
More about the Kove Collection: Evolution.
Experience. Excellence.
The Kove Collection is synonymous with something special. Whether it’s an
unforgettable meal in a sublime setting or an inspiring stay at a beautiful boutique
hotel, Paul Kovensky and his teams deliver exceptional experiences that keep guests
coming back for more.
COVER PHOTO: Courtesy of Zenzero