Dash Restaurant, named after Queen Victoria’s beloved spaniel, is a quaint little spot located within the Queen Victoria Hotel hidden in the Portswood Precinct of the V & A Waterfront.
The restaurant prides itself on giving the best and freshest ingredients since opening in 2011. A restaurant is often judged by its wines and Dash doesn’t disappoint with an impressive and exceptionally well-chosen wine list.
Dash has an intimate environment with just a few tables with up to 36 seats making it a rather special dining experience. The interior boasts a collection of remarkable artworks, kindly loaned by the restaurant’s prestigious neighbouring gallery, Everard Read. The artwork is changed every few months with new work by renowned local artists, such as Beezy Bailey and John Meyer.
Dash’s regular diners are welcomed early so that they may relax in the bar area for a cocktail and take in impressive views of Table Mountain and the city.
On arrival the dim lit room filled with the sound of a piano sets the ambience for what promises to be a fantastic dining experience. The friendly and knowledgeable staff also play a important role in the restaurants all round atmosphere and appeal.
Now lets not forget about the food! The Chef has focused a balanced menu on the unique flavours of each locally sourced ingredient. While we had prepared ourselves for a 4-course meal, it turned out we were in for a surprise of different flavours. We first started with a spicy butternut soup followed by the second course where my partner went with the Tempura Prawn, pickled soft vegetables and seasame emulsion to start, while I had the double baked gorgonzola souffle, biltong shavings and hazelnuts… And yes, it did taste as good as it sounds!
With our main course, we went with the Pan fried loin of venison, parsley mash and carrot puree and the Lamb loin with pearl barley, beetroot puree and roasting jus which were both equally delectable.
To finish a lovely dessert wine followed by the Hot chocolate fondant with orange ice cream and bitter sugar brittle and a portion of Coconut panna cotta with orange sorbet and passion fruit coulis.
All in all, a fantastic dining experience with impeccable food and exceptional service.