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Cape Town’s Camps Bay strip is the perfect spot for sundowners, and La Parada’s new Spanish-style offering is giving visitors the perfect vantage point to watch the sun dip down over the Atlantic Ocean. Part of the Harbour House Group, this is the third La Parada to open in Cape Town, with sister restaurants on Bree Street and Constantia Nek. La Parade del Mar, though, is a little bit different from the others: “La Parada del Mar is more “Miami Beach” than the other branches of La Parada,” explains Simone Biggs, Interior Designer for the Harbour House Group, who says she drew inspiration from Ibiza, Miami and Cuba in curating a space that blends laid-back beach-chic with a dose of after-dark allure. “There is still the essence of La Parada here, but because it’s on the beach the space had to have a distinct feel to it.”

 

The restaurant has street-level café tables for people-watching, and a Bombay Sapphire bar clad in mosaic tiles keeps the restaurant supplied with their signature Gin & Tonic Del De Barra; the classic cocktail given a lift by mango, rosemary, grapefruit and orange zest. Upstairs is slightly more upmarket, with wooden shutters framing the beautiful panoramic view across the beach. On Sundays, DJ sessions banish the Monday blues, and a Grey Goose vodka bar keeps the sundowners flowing.

 

La Parada’s executive chef Martin Senekal has revamped the tapas menu, offering traditional tapas with Camps Bay flair. “We’ve moved away from traditional Spanish tapas. We’ve kept the concept of small plates built for sharing, but we’ve tried to elevate the level of elegance and quality,” explains Senekal. “The menu is focused on serving fresh seafood dishes, prepared simply and plated beautifully.”

 

On the menu is Charred Octopus, slow-braised and flame-grilled, served with a delicious dried tomato pesto; Saldanha Bay mussels with white wine, garlic and parsley; Line fish grilled and served simply with a spring onion salsa and crushed tomatoes then drizzled with extra virgin olive oil; Sesame-crusted seared tuna with a salad of fine beans and green olives with a citrus dressing.

 

Sharing platters feature prawns or an 800g prime rib on the bone, while the desserts include traditional Crème Catalan with Palmera biscuits and churros with salted dark chocolates. The menu offers many Low Carb/High Fat dishes, and Banters will even be able to indulge in a Baked vanilla bean cheesecake. In the winter, heartier fare will be added to the menu, but the restaurant will continue to always offer reinvented and interpreted Spanish flavours.

 

La Parada del Mar is situated at 35 Victoria Rd. Camps Bay, 8005. For reservations call 021 286 2106 or send an e-mail campsbay@laparada.co.za

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