Barristers Gamefish Salad & Pinot Noir
We caught up with Lance Chandler the owner of one of Cape Town’s best known restaurants, Barristers where Robertson Winery’s wines occupy both the house wine positions and are some of the top sellers. Chandler has recently opened The Bay in Constantia, a family friendly restaurant attached to False Bay Rugby Club with a beer garden, play area for children and TVs set up for any major sports event. Robertson is already entrenched as the house wine there too…
Can you tell us about your new venture, The Bay?
The Bay is in the False Bay Rugby Club in the Constantia Sports Centre. It is about families, with a kids playground and two big rugby fields, there is something for everyone. We have also started Sunday Jazz from 4 to 7 pm. Unlike Kirstenbosch, it’s free. Check out our Facebook page at www.facebook.com/TheBaySportsBarRestaurant
What’s the best thing about summer eating for you?
Having a Pub lunch for R50 on the deck at Barristers and watching the world go by with a glass of Robertson wine to hand.
How long has Barrister’s been around?
Since November 1980.
Which Robertson Winery wine sells the most at Barristers?
The Sauvignon Blanc. It has low sulfurs and is a great wine for sensitive people – my wife drinks it without hay fever, which almost every other wine gives her, and this on the recommendation of her doctor! On the flavour side it is great and so very popular with our customers. It goes with any of our lunches, salads, pasta or vegetarian dishes. We decided to make Robertson our house wine five years ago because it is well priced, always available, consistent and easy drinking. Having the full range makes life so simple.
What is your personal favourite Robertson wine?
Which dishes would you say Barristers is most famous for?
Great steaks and now pub lunches.
Do you have a signature dish you could share with us?
We have a new summer menu featuring a fantastic game fish salad.
Barrister’s Chef Carmen Brown’s Game fish Salad
Fish: tuna or swordfish
Marinade: soya sauce, ginger, garlic, olive oil, apricot jam. Mix the ingredients together and marinade the fish for half an hour
Grill the fish on a charcoal grill till done rare to medium-rare. Slice into fork-size bites.
Serve with a crispy lettuce, baby marrows, capsicum, cherry tomatoes (oven roasted in rosemary and balsamic vinegar), capers, cucumber and a soft-boiled egg.
Drizzle with a dressing of soya sauce, ginger, olive oil and lemon juice.
Brown says, “this is a robust salad with strong flavours which would stand up well to a slightly chilled glass of Pinot Noir.”