The latest local dining hot-spot is at the Durban Country Club, where Grimaldi’s takes you on a trip to the Med.
If you’ve always believed a country club to be too elitist to pop into for lunch, you’re mistaken. As we discovered when visiting the picturesque and historic Durban Country Club, home of Grimaldi’s Cucina & Sushi Bar.
With their Italian-like setting, Indian Ocean sea views, and our Durban weather, this is an al fresco dining experience that won’t easily be forgotten, and suits us year-round!
Under the helm of the famous four (Steve Christodoulou, Claire Potgieter, Jason Roberts and Tim Lander – who started Jack Salmon and Grimaldi’s Umhlanga), this is a cherry on the top of the food cake … this quad combines a passion for creating memorable dining experiences with great food.
Durban Country Club member or not, Grimaldi’s is open to everyone, offering a fresh, contemporary take on Italian food – while still maintaining all the comforts we all love about this particular cuisine. Combined with the vintage ambience of one of the city’s architectural greats, and boasting first class service, it’s the perfect venue to relax, enjoy and celebrate life’s special moments.
Whether you settle on the open veranda under the trellises and enjoy the sea view, or prefer to relax indoors when Mother Nature decides not to play ball, the Amalfi Coast-inspired design and décor will make you feel like you’re sitting in the Med. Buon appetito.
From affogato to zuppa di granchio …
There’s a large range of antipasti … mezze platters, zuppa di granchio (crab soup), gratineed baby marrow and salmon carpaccio and more. This is the perfect way to start. There are dishes like roasted butternut with halloumi, smoked salmon and avocado … really yummy and light entrées, and we loved the Calamari Salad – a healthy bowl full of traditional garden salad ingredients topped with grilled or deep fried (our choice) Falkland calamari tubes and heads.
Secondi, a host of delicious mains, which come with a choice of side dishes and sauces to jazz up an already tasty line up. Think pollo (chicken), carne (meat) and pesce (fish), or for those who can’t decide, brilliant platters and combos. Loads of pizzas baked in the restaurant’s pizza oven using homemade Napolitano sauces, and signature pasta dishes. The Carbonara (we scored the recipe for you … you can thank us later) is a mouth-watering and shareable dish loaded with smoked back bacon, onion and Parmesan cheese.
If you’re one of those who don’t do Italian, there’s a sushi option … all Su’Nut, Hot Crunch Rolls, to-die-for Volcano Rolls with a spicy creamy prawn and chilli bean sauce, and the Prawn Fusion California with sticky soy reduction. And from Monday to Saturday, from noon until sundowners at 6.30pm, there are half-price sushi and cocktail specials.
We’re not ashamed of our sweet tooth … those of you who’re with us can ooh and ahh over the crème brule, panna cotta, affogato (ice cream) and tiramisu.
An extensive wine list and ample secure parking add to the appeal. And the appeal is real … so booking essential.
Durban Country Club.101 Isaiah Ntshangase Road (opposite the Moses Mabhida Stadium).
Details: 031- 0155-895
Grimaldi’s Silky Carbonara
Ingredients: 150g dried spaghetti; 2 rashers of smoked streaky bacon; olive oil; 20ml fresh cream; 2 free-range eggs; 30g Parmesan cheese; plus extra for grating
Method: Cook the pasta in a pan of boiling salted water according to the packet instructions. Slice the bacon and place in a non-stick frying pan on a medium heat with half a tablespoon of olive oil and a really good pinch of black pepper. Leave it to get super-golden and crispy, tossing occasionally, then turn off the heat.
Meanwhile, beat the eggs in a bowl, then finely grate in the Parmesan and mix well. Use tongs to transfer your pasta straight into the pan and toss with the bacon. Pour the Parmesan eggs into the pan, and keep everything moving, loosening with splashes of the pasta cooking water until you have a silky sauce. Make sure the pan isn’t too hot otherwise the eggs will scramble. Mix in the cream Plate up the pasta, and finish with an extra grating of Parmesan.
