47 / 76
35
OA
restaurant review
Also as a lesson in geometric presentation it
got top marks.
Passion fruit, meanwhile, is often an after-
thought in a dessert, but not this time.
The tart was proudly passion fruit-flavoured in
a buttery and crisp pastry case and covered
in Italian meringue. A passion fruit sorbet and
crunchy biscotti mixed among some syrup
finished it off.
A word here on the pastry. As a food reviewer,
I’ve tasted many a pastry base – good, bad
and downright soggy bottom hell. Blandy’s
kitchen produces some of the best I’ve had.
Chef Pienaar is 36 and has worked at Blandy’s
for around five years. He came when the site
was being converted and he is keen to draw
more locals in to his bistro.
“We do have a good lunchtime trade,” he
says, “and Sunday lunch is healthy too. We
do afternoon teas which are popular and we’d
like to entice more people in for dinner in the
evenings, especially at weekends.
“We’re a young company and we want to
market ourselves as just that – fresh and
exciting.”
Well, that I can testify is the truth. The night
we were there the place was filled with locals
and had a good atmosphere. The fare was
fresh and exciting too.
Blandy’s deserves its place among the area’s
better places to eat. And I’m glad to disturb
the bushel and let the light out.
Gert Pienaar
Skate wing
Chocolate tart
Lamb rump
Bread
Mackerel fillet
Passion fruit tart
Blandy’s is set in Audley Inglewood House
Guinea fowl