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<\/p>\nThe latest local dining hot-spot is at the Durban Country Club, where Grimaldi\u2019s takes you on a trip to the Med.<\/p>\n
If you\u2019ve always believed a country club to be too elitist to pop into for lunch, you\u2019re mistaken. As we discovered when visiting the picturesque and historic Durban Country Club, home of Grimaldi\u2019s Cucina & Sushi Bar.<\/p>\n
With their Italian-like setting, Indian Ocean sea views, and our Durban weather, this is an al fresco dining experience that won\u2019t easily be forgotten, and suits us year-round!<\/p>\n
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Under the helm of the famous four (Steve Christodoulou, Claire Potgieter, Jason Roberts and Tim Lander – who started Jack Salmon and Grimaldi\u2019s 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.<\/p>\n
Durban Country Club member or not, Grimaldi\u2019s 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\u2019s architectural greats, and boasting first class service, it\u2019s the perfect venue to relax, enjoy and celebrate life\u2019s special moments.<\/p>\n
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 d\u00e9cor will make you feel like you\u2019re sitting in the Med. Buon appetito.<\/p>\n
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From affogato to zuppa di granchio …<\/em><\/strong><\/p>\n There\u2019s a large range of antipasti … mezze platters, zuppa di granchio (crab soup), gratineed baby marrow\u00a0and 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 entr\u00e9es, and we loved the Calamari Salad<\/strong> – a healthy bowl full of traditional garden salad ingredients topped with grilled or deep fried (our choice) Falkland calamari tubes and heads.<\/p>\n 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\u2019t decide, brilliant platters and combos. Loads of pizzas baked in the restaurant\u2019s pizza oven using homemade Napolitano sauces, and signature pasta dishes. The Carbonara<\/strong> (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.<\/p>\n If you\u2019re one of those who don\u2019t do Italian, there\u2019s a sushi option …\u00a0 all Su\u2019Nut, Hot Crunch Rolls, to-die-for Volcano Rolls<\/strong> with a spicy creamy prawn and chilli bean sauce, and the Prawn Fusion California<\/strong> with sticky soy reduction. And from Monday to Saturday, from noon until sundowners<\/strong> at 6.30pm, there are half-price sushi and cocktail specials.<\/p>\n We\u2019re not ashamed of our sweet tooth … those of you who\u2019re with us can ooh and ahh over the cr\u00e8me brule, panna cotta, affogato (ice cream) and tiramisu.<\/p>\n An extensive wine list and ample secure parking add to the appeal. And the appeal is real … so booking essential.<\/p>\n Durban Country Club.101 Isaiah Ntshangase Road (opposite the Moses Mabhida Stadium).<\/p>\n Details:<\/strong> 031- 0155-895<\/em><\/p>\n Grimaldi\u2019s Silky\u00a0Carbonara<\/strong><\/p>\n Ingredients: <\/em>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<\/p>\n Method: <\/em>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.<\/p>\n 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\u2019t too hot otherwise the eggs will scramble. Mix in the cream Plate up the pasta, and finish with an extra grating of Parmesan.<\/p>\n","protected":false},"excerpt":{"rendered":" The latest local dining hot-spot is at the Durban Country Club, where Grimaldi\u2019s takes you on a trip to the Med. If you\u2019ve always believed a country club to be too elitist to pop into for lunch, you\u2019re mistaken. As we discovered when visiting the picturesque and historic Durban Country Club, home of Grimaldi\u2019s Cucina […]<\/p>\n","protected":false},"author":24,"featured_media":18265,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2060,27],"tags":[564,5270,245,5271,5197,97],"class_list":{"0":"post-18250","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-wine","8":"category-reviews","9":"tag-al-fresco","10":"tag-al-fresco-dining","11":"tag-durban-country-club","12":"tag-grimaldis-cucina-sushi-bar","13":"tag-italian","14":"tag-recipe"},"yoast_head":"\n![\"\"](\"https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2021\/08\/Jason-Roberts-Tim-Lander-Claire-Potgieter-Steve-Christodoulou..-362x400.jpg\")
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