Revving up your palate with Reverie

Situated in the bustling art district of Observatory is the proudly South African table d’hôte style eatery, Reverie. A social dining experience unlike any other, the intimate 18 seater table offers you a chance to meet and greet unfamiliar diners and share a fantastically prepared meal by the brainchild of this innovative concept, Julia Hattingh (photographed below.) 

Guests are encouraged to put away their cellphones and interact, getting back to the primal concept of sharing a meal and looking one another in the eyes. Spending so much time on our phones now a days, it was invigorating to put my phone away and enjoy the laughter that surrounded the table from everyone who sat their and enjoyed the meal. 

“Chef Julia’s contemporary style is strongly influenced by the chefs that have mentored her throughout her career, respect for the food she works with, her vast travels and her home town of Cape Town with its myriad of cultures and culinary heritage.” 

The ingredients are locally sourced by the ideas are internationally churned up. Chef Julia’s passion for delicious and carefully crafted food is what makes her stand out from the rest in the Cape Town food scene. 

The menu changes regularly to accommodate the season, ingredient availability and of course her continuous experimental and avant-garde cuisine. 

The menu for that evening was as follows.


Miso Roasted Aubergine, Smoked baba ganouche with labne, naartjie (a local South African citrus) braised turnip, nectarine gel, nori rice crisp and a fresh herb salad

Paired with the Excelsior Chardonnay

Second Coarse:

Curry rubbed Hake with a Hake Roe Parfait, Breyani croquette, Pickled fish broth and a sweetcorn with shallots and dried apricot and fresh Italian parsley

Paired with the Excelsior Viognier 

Third Coarse:

Five spice Lamb, slow braised rolled Lamb Belly with Mushroom stuffing with sautéed Asian greens in soy and rice vinegar on a bed of Golden Sweet Potato puree

Paired with the Excelsior Evanthius Cabernet Sauvignon 

Forth Coarse:

Sun dried Tomato and Olive Waffle with whipped Karoo Sunset and Smoked Honey 

Paired with the Excelsior San Louis 


Black Berry and Plum compote on an Olive Oil sponge, Rosemary Panna Cotta topped with a Raspberry powder and Cocoa Sorbet 

Paired with the Excelsior Cabernet Sauvignon 

Excelsior is widely reputable in the South African wine world and the perfect wine partner for the evening. The food perfectly complimented each varietal and made for a night simply described as pure perfection. 

Book by clicking the website link below. 


226A Lower Main Road


+27 (21) 447 3219

Although I was invited a s a Media Guest to preview the experience, all of the opinions expressed are my own. The photographs where taken for the purpose of this blog post. 

Megan Pedro
Megan Pedro

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