This article first appeared in House & Leisure Online and is entitled “A Taste of New York at Mulberry & Prince”. Here I’ve adapted my original post slightly in order to make it blog-relevant. 

When I have the opportunity to get out of the kitchen and sample of the sort of food that has placed Cape Town on the global map as an epicurean destination, I do so with enthusiasm. Cue an intimate weeknight dinner alongside one of my favourite people – Lucie (go check out her Instagram, it’s as gorgeous as she is) – at Bree Street’s most recent addition, Mulberry & Prince.

Unquestionably Instagrammable, this contemporary café is Cape Town’s answer to the Soho-style eatery. Dusty pink double doors lead one into an interior that is in equal parts tasteful minimalism paired with retro Scandinavian pieces in a colour palette of grey marble, muted pink and reflective bronze. Through the décor and the food, co-owner Cynthia Rivera has brought her native New York to the inner-city space while her business partner Cornel Mostert has added a local element that makes Mulberry & Prince such an enjoyable option for dinner.

A modern take on menus, theirs features a tasting theme – patrons each make a selection of two to three plates and participate in sharing them among one’s party so as to experience the menu in it’s entirety. And with dishes such as Seabass Crudo, Caramelized Onion Dip with Trout Roe and Sardine Chips with a horseradish crème fraiche, ingredients are celebrated for their simplicity by allowing their flavour to shine through. A personal favourite of ours was the Sardine Chips – a paper-thin slice of potato threaded with a whole sardine and deep-fried – followed by the Straciatella with a kale salsa verde and charred ciabatta slices. While the former was full of umami notes from the sardine, the latter was a celebration of creamy buffalo mozzarella topped with a zingy citrus kale dressing and eaten off smokily blackened toasts.

Still sure to recommend local, the wine list is carefully curated – we drank Intellego Wine’s “Pink Moustache” 2016 Syrah and Cinsaut blend – a fruity and yet dry rosé that perfectly completed the main course of Rainbow Trout with pickled turnip and almond milk. Their menu changes every few weeks to incorporate seasonal ingredients so you’re unlikely to experience the same meal twice – a detail that I feel fits in with their New York City philosophy to be a restaurant that will never rest on it’s laurels but rather keep adapting and bettering themselves.

Treat this as a spot for a special occasion as our bill was rather on the steep side – but as a firm believer in quality over quantity, Mulberry & Prince is unquestionably worth it.

MULBERRY & PRINCE

MULBERRY & PRINCE

MULBERRY & PRINCE

MULBERRY & PRINCE

MULBERRY & PRINCE

MULBERRY & PRINCE

MULBERRY & PRINCE

MULBERRY & PRINCE

MULBERRY & PRINCE

MULBERRY & PRINCE

MULBERRY & PRINCE

MULBERRY & PRINCE

MULBERRY & PRINCE

 

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