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 The six-floor setting with sweeping city views is not what draws diners from all corners of the globe to the Old Biscuit Mill in Woodstock. Luke Dale Roberts reputation and genius, backed by the hands-on talents of head chef Freddie Dias, combine to produce plates that are not only visually captivating, but multi-flavoured too. Start with a zesty cocktail before dining on a series of dishes designed to be shared, headlined under salty, sour, sweet, bitter and umami. Some ever-popular favourites remain on the menu, like the fish sliders, beef tataki and fish tacos, but around them theres constant innovation. They are a winning combination – Luke leans towards Asian flavours, and Freddie taps into his Portuguese origin and love of Mediterranean foods. The peri-peri chicken is based on Freddies mothers recipe. The mash and gravy with smoked chicken jus is simple yet exceptional, the asparagus and leek tart light and lingering. The hazelnut and apple tart with cinnamon ice cream as a grand finale will have you returning for more. Engaging, explanatory service tops an unforgettable, fun experience. “The menu is approachable yet intriguing, it does offer some different things. It challenges yet is comfortable,” says Freddie. He personally enjoys cooking with olive oil, olives, tomatoes, garlic and kale – all typically Portuguese ingredients. “I want to create food to interest and provoke, I believe food should challenge people. Id love to see South Africans become more adventurous and open-minded. It cannot kill you – food keeps you alive. I have a radical humility. I see faces of diners – thats why I do it. I became a cook to serve – it is called the service industry. It is beautiful and honourable to be feeding people.” “My food style differs from Luke but the ethos, quality, standards and execution are the same.” Chef Freddie Dias