Eating Out

DW-eleven-13… That Isn’t A Maths Equation – More Like The Ultimate Food Equation

October 4, 2013

I’ve been living in the Jozi hood for three & a half years already (how did that happen? It was only supposed to be a year!) Anyway, I had yet to try the food destination that is the mighty DW-eleven-13 *gasp* I know right?! Especially as I’d been Food Ed for one of the biggest foodie titles in the country & even worse – our offices were literally a street away. As I sit & type I do see the error of my ways – I do. I had also yet to sample the tapas delights that Chef Marthinus Ferreira is currently wooing Joburg eaters with when it came to The Grazing Room & all those tapas delights- bad Leila. I must however add that I did sample the squid ink & prawn risotto balls The Grazing Room had feed the masses at the Taste of Joburg last weekend – I went back for thirds, yes… I had three sets of balls – three.


ImageAll of the non DW-eleven-13’ness I had been suffering changed yesterday. I no longer work in an office & I’m no longer restricted by that 9-5 time slot. This meant I could happily say yes to a Spring tasting menu where I could sample a few DW-eleven-13 & The Grazing Room nibbles with other media faces. There was some sweet glory at the thought of how delicious my Thursday would be.

Because I’m not opposed to making people jealous every now & then… I will include all of what was nibbled… You are allowed to dislike me momentarily because yes, those crispy balls of goodness were on offer:


ImageImageImageSelection Of Tapas from The Grazing Room

Squid ink & prawn risotto balls, Italian Spring Rolls & Home Smoked Olives (wine pairing: 2007 Mount Babylon – MCC)

Jellied Chicken Consomme, cauliflower puree, spring veg of broad beans, peas, baby carrots & turnips & porcini dust (wine pairing: 2006 Naude – white blend)

Butter Roasted langoustine, confit quail leg, smoked quail breast, seared foie gras, roasted asparagus, sauteed green peas, poached quail egg & tarrogan veloute (wine pairing: 2011 Ridgeback – Viognier)

Palatte Cleanser: Frozen Yoghurt & Makrut Lime

Butter roasted hake, charred mange tout & asparagus spears, tom yum mussel veloute, steamed Parisienne potatoes, tempura mussles & coriander salad (wine pairing: 2012 Iona “Mr P” – Pinto Noir)

Stilton ice cream, walnut soil, fresh Stilton, frozen grapes, port mayonnaise, pickled pear, sugared walnuts, port jelly, celery ribbons (wine pairing: 2012 Fairview “la beryl blanc” – Straw Wine)

The knowledge of the very funky Mr Mandla Patson – head sommelier was exceptional – my mind didn’t drift once when the wine talk commenced – which is a first for me. Despite all of the above being taster portions I did roll on out afterwards. The fact that I could tick DW-eleven-13 & The Grazing Room off my list in one day & happily rub my belly… Well I’d consider that a win of a Thursday really. I can also clearly see why Jozi Town is just so in like with this little spot & the food artist behind it all, Chef Marthinus Ferreira.

Follow the feeding frenzy >>>> @dweleven13

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