If there’s a singular flavour to Cape Town, then it is surely found in the kitchens of the city’s Cape Malay community.
Incorporating both European and Asian culinary influences – a blend borne of trade and colonialism – Cape Malay cuisine speaks to the colourful history of the Cape. And few chefs offer an experience as unique as Anwar Abdullatief, a pioneer in the city’s nascent Halaal fine-dining scene.
At Barakat Abdullatief – together with his wife; TV star and celebrity chef Yolani Abrahams – flips Cape Malay cuisine on its head with a thoroughly contemporary take on traditional plates. From slow-braised osso buco to traditional tomato bredie, Barakat shares the flavours and fables of the Cape’s homegrown culinary identity.
BARAKAT MENU
Samoosa R12 (Masala steak crispy onion/ Potato, cheese & danyah/ Smoked snoek & apricot)
Koesiesters R10 (Warm Cape Malay 'Donut')
Boeber R40 (Sweet warm spiced milk beverage with vermicelli, sago & toasted almonds)
Lighter meals
'Bobotie' R80 (Sweet curried beef mince in egg custard, topped with a chickpea shard, with homemade chutney & toasted coconut)
Crispy tempura'd Malay chicken 'sosatie' R80 (Skewered cubes of chicken with peach, capsicum & red onion, fried in spiced tempura batter served with a cucumber & onion salad, sambal & flaky butter roti)
Mains
Snyboontjie Bredie (Vegetarian) R110 (Stewed green beans & potato in an onion-based sauce served with basmati rice)
Cabbage Food (Vegetarian) R110 (Chargrilled cabbage profile with cabbage bredie sauce, butter pips, parmesan, micro-herb salad & a vegetable jus served with basmati rice)
'Ou Mense Onder Die Kombers' R150 (Slow-braised ossobuco - beef shin - cooked in hearty aromatic nutmeg and cloves, wrapped in cabbage, with baby beetroots, creme parsnip & spiced jus, served with a side of basmati rice)
Tomato 'Bredie' R160 (Cape Malay tomato-based sauce with slow-cooked lamb knuckles, confit potatoes, served with a side of basmati rice)
'Denning Vleis' R180 (Aromatic sweet & sour braised lamb neck stew, roasted vegetables served saffron & turmeric risotto)
Chilli Fish R210 (Pan-fried local Kingklip in a fragrant chilli, turmeric and coriander sauce, served with basmati rice & sambal)
'Prawn Curry' R220 (Masala-grilled tiger prawn in Cape Malay curry sauce, with fresh coriander, lime and sambal, served with a flaky butter roti)
Sides
Flaky butter roti R20
Basmati rice R25
Roast veg R30
