New Concept, Same Philosophy On the 10th of November 2020 Luke Dale Roberts will once again open the doors to what was formerly The Shortmarket Club, renamed and reconceived as “The Shortmarket Grill”. The Shortmarket Club, an inimitable stalwart of its namesake street in the Cape Town city centre, had steadily grown in reputation as one of the most highly regarded restaurants in the country. However, the forced closure of restaurants and subsequent change in the wants, needs and indeed requirements of fine-dining patrons has again forced Luke and his team to evolve and adapt to fluctuating/shifting demands. It is with these considerations that Luke will launch “The Shortmarket Grill”, an upmarket, brasserie-styled menu that lends itself seamlessly to the venue, décor, and location. Prior to the original launch of the Shortmarket Club in 2016, this very concept had been considered but ultimately a different direction was taken. Now that the opportunity has arisen to explore a new, yet conversely established idea within the Luke Dale Roberts group of restaurants, the LDR team is meeting the challenge with the same philosophy of quality and detail as is applied to everything under the LDR umbrella. “I think there is an opportunity for a no frills, honest grill. ‘The Shortmarket Grill’ will fit in well with our cluster of restaurants and offer diners a comforting experience in a lavish environment”, says Luke. Quiet Luxury “The Shortmarket Grill” aims not to emulate but take inspiration from iconic and institutional restaurants from around the globe to create a comfortable, accessible, and somewhat nostalgic environment that is both understated and decadent. Leather-lined booths, stained glass, wooden accents, and the distinctive wall of butterfly art created from Luke’s very first menus, create a feeling of warmth and ease while enjoying your meal/ dining experience. “The Shortmarket is a beautiful restaurant and I feel it moulds effortlessly to the simplicity of excellently sourced meats and fish, simply prepared, and provides an everyday reprieve from complex food…” The Menu The menu, consisting of a la carte options, is simple in theory but accomplished in practice. Top quality, locally sourced ingredients skilfully cooked to perfection. Examples from the grill will include local Wagyu Rump, Grass- fed Fillet, 4-bone French-trim Lamb Rack, and Market Fish of the Day grilled on the bone, all served with Luke’s iconic sauces such as Lemon, yuzu and garlic butter, Black pepper and truffle café au lait, and Wild mushroom. Soup of the day, Crispy Calamari and Pan-seared Duck Breast are amongst your pre-grill options and finishing with classic desserts such as Chocolate Fondant, Apple Tart Tatin, Sticky Toffee pudding and a Cheese Trolley with a selection from the best South African small producers. To pair with the above, there will be a selection of wines from Luke’s formidable cellar, catering to every taste and expertly curated by the restaurant sommelier.
'classic French cuisine with contemporary execution' The Shortmarket Club is discreetly positioned just off bustling culinary Bree Street. From welcome to departure you will be ensured of an unforgettable experience courtesy of the collaboration between Luke and Sandalene Dale Roberts, chef Wes Randles and manager Simon Widdison. The décor is dramatic yet not detracting from the classical cuisine served in simple, contemporary style. The New York, clubby feel with waiters in white jackets, some executing tableside service, is what has cemented this restaurant in the hearts of locals and visitors alike, alongside world-class cuisine. The thread of the menu highlights simplicity and seasonality, ingredients are the star of the show. This talented chef shows the ultimate respect for produce, he is equally enthusiastic about his craft, his suppliers, and his team. The tuna tartare could compete with the roasted quail for a delight-of-the-night award, but know that you will sing the praises of the duck liver and foie-gras parfait. Plating is simple but the flavours and techniques are not. Chef Wes Randles gives discerning diners exactly what they desire, and shows his prowess of culinary technique gleaned along a classical French path. His menu is a current take on the classics, celebrating his history as a chef by re-inventing old recipes with imagination. Sleek, stylish, uncontrived – like the setting. The extensive wine list is aimed at the connoisseur, with the wine pairings carefully considered and eloquently introduced. This is sophisticated dining at its best, the intimate and romantic ambience perfect for a hot date, a business interlude, or fun with food-loving friends. If it is more Asian-style and casual that you are seeking, then slip next door to The Commissary. Here it is casual, plastic plates, great cocktails, unreserved seating with unapologetically powerful, punchy flavours. "We should have less staff, with more skills, which means that there are fewer hands on the food." Chef Wes Randles