The41 Camps Bay RestaurantTop class jazz makes a great addition to The41’s inspired cuisine this winter. The popular Camps Bay eatery is hosting a new Jazz on the Bay series, which will run once a month through the chilly period.

Not that The41 needs any kind of warm-up from the bandstand, as this is one of the cosiest venues on this beautiful Cape Town seaside strip.

Who’s on the bill?

Tenor saxophonist Dan Shout’s career spans almost 20 years. This has seen him perform at festivals across the globe, in addition to spearheading his own SHOUT ensemble, and appear alongside the likes of Johnny Clegg and many South African house music legends.

Dan Shout. Picture: Alex Hemingway

Dan Shout launches Jazz on the Bay at The41 on Thursday, 14 June 2018, playing his beautiful 1962 Selmer Mark VI sax. Guests will enjoy a glass of Da Lucca Prosecco upon arrival, then be served tuna tartare, lavash bread with herb aioli paired with a glass of Free Run Sauvignon Blanc to welcome the palate.

Followed by a butternut, coriander and coconut soup started paired with the Two Roads Chardonnay, followed by a calamari, pesto and potato nest paired with the Treaty Tree Sauvignon Blanc and Semillon blend and ostrich ragu Thai curry served with beetroot chips accompanied by Mud House Pinot Noir.

The evening will close with the decadent indulgence of ‘aphrodisiac’ crème brulee served with the new Bees Knees Sauvignon Blanc.

In July 2018 guests will be entertained by saxophonist Marc de Kock, and in August by vocalist Amy Campbell. The Jazz on the Bay showcases comprise of two 45 minute sets.

More about The41

The41 is a contemporary Mediterranean restaurant owned by international hospitality tycoon Gilles Blanc.

Head Chef is award-winning Aristotle Ragavelas, who embarked on his career as a trainee Commis Chef at the Savoy Hotel in London, later going into partnership at Anno Domini in Johannesburg; and worked at the Michelin-starred Spondi in Athens.

Aristotle’s food philosophy: “As a chef, it is important to have fun, be curious and keep it simple.” His view is that there should be no more than four main ingredients on one plate, ensuring that the flavours of each element on the plate does not get lost.

Elaborating on The41’s dishes, he adds, “the seasonality of the ingredients used is imperative. Seasonal products are a lot more flavoursome and are far easier to work with.”

Five Asian courses 

The41’s set winter menu features five Asian courses made with fresh local ingredients and paired with Mud House wine, cultivated in the cool climatic region of South Island, New Zealand. Flagstone Wines, another cultivator featured in the Jazz on the Bay series, are produced embracing  the philosophy that “while vines need to be pruned, ideas must be left to grow wild”.

What: Jazz on the Bay series
Where: The41, Camps Bay restaurant, South Africa
When: 12 June, 14 July ,16 August 2018, 6.30pm to 10.30pm
Reservations: Book in advance, email info@the41.co.za. Only the set menu is available on Jazz on the Bay monthly evenings. Information: event Facebook page
Dress code: Cocktail smart
Web: http://www.the41.co.za/
WS