Regulars will know that HQ keeps things simple. This joint at the heart of Cape Town has a set steak dinner each night, starting with a simple cos lettuce, pine nut and Parmesan salad, followed by a quality piece of beef served with shoestring fries. Yum.
They’re also known for their seriously temping specials, which now includes their HQ Raise The Steaks dinners, happening on the last Wednesday of every month. On these evenings they’ll serve guests a three course menu, with a glass of wine at each course, for R295 pp. Nice.
We joined them for dinner this week as they launched the new food and wine experience, taking our seat in a packed restaurant.
We kicked off our meal with an heirloom tomato caprese salad made up of fresh baby tomatoes on a spicy roast tomato puree, served with marinated bocconcini cheese and creamy basil pesto balls, a drizzle of balsamic gel and light, crispy Parmesan crisps.
It was such a lovely take on the classic Italian salad, putting interesting twists on the core flavours. The starter was paired with a glass of the Tokara Wooded Chardonnay 2015, a creamy, balanced wine that went well with the tomato dish.
Next up you could choose between a steak dish, or a wild mushroom main course for vegetarians. I have a soft spot for quality beef so I went for the first option, a 250g Angus Beef Ribeye steak served with fondant potatoes, roast vine tomatoes and a Salsa Verde bone marrow butter. The steak was done perfectly and the dish overall was a treat. They served it with the Rijk’s Touch of Oak Pinotage 2013 which has a slightly sweet, fruity character that I enjoyed with the rich main course.
The vegetarian option did sound equally delicious. They served up Foraged Wild mushrooms sautéed in Café de Paris Butter served with Blue Cheese Crumble and truffle mayonnaise.
And finally, dessert arrived, a deconstructed Eton Mess that delighted us all with sticky, sweet, crispy, and tart flavours. They served meringue two ways – as light, crispy droplets on the plate and as a smear of soft, sticky goodness across the base. The sweetness was beautifully balanced by a tart, zesty fruit compot and fresh cream on the side.
Dessert was served with the Graham Beck Gorgeous Chardonnay Pinot Noir, which offered fresh stone fruit flavours that worked well with the sweet, fruity hits on the plate.
Overall we had a really good time at the restaurant, with a great atmosphere and yummy food. The menu will change each month, but this should give you an idea of the standard you are in for.
Apart from the steak dinners, HQ also offers a lovely tapas menu, and they frequently run specials that will tempt locals to join them for lunch and dinner. Head over to their website for more.