The Pot Luck Club, situated on the top floor of the Silo of the Old Biscuit Mill on Albert Road, Woodstock opened February 14th 2013. Since its opening day the pot luck has filled 2 sittings each night throughout high and low season, running to capacity of one hundred and twenty guests. It has been dubbed the coolest place to be in Cape Town and its success is based on innovative cuisine, served in a relaxed yet edgy environment in a part of Cape Town that has never attracted an evening dining crowd.
'experimental and exceptional small plates' Being elevated six stories above ground level to dine at The Pot Luck Club in The Old Biscuit Mill is a treat. Give the industrial chic interiors and sweeping views a good glance before the series of small plates to share demand your attention. Chef Jason Kosmas has embraced the opportunity of working alongside legendary chef Luke Dale Roberts, with aplomb. True pot luck, with regular changes and surprises, is all part of their plan. In addition to his experience he has good genes, given by a Greek dad and Italian mother. That, coupled with Luke’s innate ability to showcase Asian ingredients to perfection, means that you will leave loudly lauding an exceptional gastronomic experience. Start your experience with one of their resplendent cocktails, then settle in for a culinary journey through Pot Luck Family Favourites, ‘salty’, ‘sweet’, ‘sour’, ‘umami’ and ‘sweet ending’. Well-versed waitrons will guide your selection. Dishes are perfectly presented without being fussy, they’re robust and harmoniously combined. Expect a variety of combinations inspired by exotic countries, or by Jason’s Mediterranean heritage. The Doenjang-glazed tuna with kimchi cabbage, samjang and tofu purée, is fabulous. The fish sliders and peri-peri chicken remain stalwarts on the ever-changing menu. The venison loin with sauce vierge, fermented black bean, jalapeno, crispy vermicelli noodles and shaved walnuts is piquant, creating its own umami. If it’s umami that you seek, then savour the truffle-and-asparagus tart fine with porcini hollandaise and poached quail eggs. Sauces are sublime, plating simple, but it is the flavours that will set your heart on fire. The sweet endings are superb – try the raspberry curd with burnt Swiss meringue, citrus shortbread and pistachio – or the delectable olive-oil cake. "Eating is all about being around a table together." Chef Jason Kosmas