Marble Restaurant — Restaurant in Foreshore

Marble Dinner venue in the V&A Waterfront Dec 2024 December 2024 Did not know what to expect, I went along a bit "anty" as we have so many brilliant restaurants to choose from in the Cape southern suburbs, being south Africans privileged to live in the wine valley of southern suburbs normally avoid tourist venues, but with family out of USA wanting to do "tourist things / eat outs" we booked. My anty' was also based on a couple of weeks of being "gouged " by international pricing -medium value restaurants in Sea Point/ waterfront -did not expect much from "M" .

Wow, was I incorrect? !! upfront will say - yes i would dine there again ...why...

1. The venue is light and open - good views of the basin, when they assumed, can open the windows- our evening was a black south easter
2. Comfortable seating and many staff ( see comment below )
3. The quantity and QUALITY of preparation- EATING the prepared meals ( We had mix ie-pork belly/steak/ fish and starters/ table snacks etc was nothing short of amazing meals - best-cooked meat I have had in over 10 years and have eaten at Michelin restaurants globally ...the pork belly describes words in texture and taste - the seafood prepared just right and left no room for comment as did the started and table tasters ( RSA boerie") which is a nice touch and different ...sorry we could not even make space for desert but saw some brilliant " minny "table mountain" deserts go past us. ....in other words, the meals made by the restaurant and the pricing is spot on for what is tabled, it does not look like " seasonal" pricing " which i hate as we dine throughout the year, so why abuse when it's the happy season as is so often the case in many of the other restaurants we at recently.

My observation to the ow3ners/managers

1. With such a large table seating, and what seems significant number of staff - the delay in obtaining drinks after and between meal servings ( which is the most profitable - easy product in a restaurant ) needs serious addressing, once seated and "liquidized" you have trapped customer !! Then, refreshing liquids quickly and easily is money in the bank. We experienced some delays and the group of " Foodies " at the table next to ours, made an issue of the same although they did inform us that the restaurant only opened its doors - Weeks before?? so if correct maybe still a learning curve? certainly enough staff in place .
2. Observed the chef/ owner organizing the cover flow..... very -very busy at the time we were there and I was MOST impressed with this aspect - it is not easy to plate simultaneously large table seatings without the use of the dreaded warming lamps so often abused in a poorly organized restaurant.
3. The only real negative throughout our visit was the volume ( excessive for such an eatery " ) where one goes to eat out and converse. Also, the theme choice of music was more in line with an African market " hype" ...

With some minor training/ music changes it will be a highly sought-after venue - going forward and as said initially we will...

The Culinary Odyssey at Marble: A Luxurious Exploration Above Cape Town's Harbour

Perched majestically above the breathtaking expanse of Cape Town's harbour, the newly unveiled Marble restaurant by the acclaimed David Higgs and his Marble colleagues offers a dining experience that transcends the ordinary. More than just a feast for the palate, Marble presents a sensory journey that celebrates the art of flame-cooked cuisine in a setting that boasts unparalleled 360-degree views of the city’s natural splendour.

From its inception, Marble has been synonymous with culinary excellence, renowned among both South Africans and international connoisseurs for its masterful approach to flame-grilled meats. Our recent visit to this gastronomic haven was nothing short of extraordinary, a luxurious three-hour luncheon where ten of us gathered to delve into a curated selection of Marble's finest offerings.

The menu, an ode to the finest ingredients, featured select Wagyu beef sourced from the verdant valleys of KwaZulu-Natal. This exquisite cut, renowned for its marbling and tenderness, was just the beginning of our culinary adventure. Equally memorable was the fish of the day - an Australian sea bass, artfully dressed in a luxurious pea-infused sauce that elevated the dish to new heights of flavour.

For those with a penchant for the ocean's bounty, the octopus was a revelation, complemented by an array of other gourmet selections that left no craving unfulfilled. Marble’s repertoire extends beyond the plate, embracing a sophisticated beverage menu that includes a host of signature cocktails.

No dining experience at Marble would be complete without indulging in their carefully curated wine selection. We enjoyed a Le Riche 2016 Cabernet Sauvignon, a wine that stood as a testament to South Africa's rich viticultural heritage, pairing effortlessly with the robust flavors of our meal.

The finale of our luncheon was marked by an exquisite selection of cheeses, each crafted by some of South Africa's most esteemed cheesemakers. These artisanal delights provided a fitting close to an afternoon of culinary exploration.

Marble is more than a restaurant; it is an experience that ignites the senses and challenges the conventional understanding of dining. It beckons you to leave behind concerns of budgetary constraints and immerse yourself fully in the opulence it offers.

Located at the V&A Waterfront, Marble is a destination that promises to enchant and inspire, a testament to the transformative power of exceptional cuisine. Make your way to Marble, and partake in an unforgettable encounter with the...

It’s that time of the year again, Restaurant Week! Technically it runs for a month, but names aside, I kicked things off at Marble. They offered a 2 course (R350) and 3 course (R450) menu. Naturally, I went with three. Marble brings South Africa’s oldest tradition of cooking over fire onto a contemporary stage at the V&A Waterfront. With Table Mountain as a backdrop, the setting is spectacular. Inside feels part gallery, part theatre,mirrored ceilings, dramatic art, natural light, every table feels like the best in the house, but mine truly was, with the mountain centre stage. To start, I matched the elegance with bubbles that arrived blushing pink and sparkling like stardust. Crisp, refreshing, layered with summer berry tartness, light enough to sip easily, yet refined enough to feel like a pause button for the day. Then came the bread course, plated like royalty. Rustic slices were heavenly, warm, bouncy, and moist. Sadly, the pumpkin purée was bland until I added sea salt, which finally brought it to life. My starter, the game tartare, was the highlight of the entire meal. Visually stunning, chilli oil glistening like liquid fire, golden yolk shavings, pink pickled onions, and crisp bread perched on top. The flavour was equally dramatic, lean yet lush game, smoky aubergine purée, warming Cape Malay spice notes, and a perfect balance of salty, spicy, smoky. Hands down the best tartare I’ve ever had. For mains, I chose the sirloin. Beautiful presentation, but sadly disappointing. Ordered medium rare, it arrived overcooked, closer to well-done. The jus looked rich but lacked depth, and the Caesar wedge was watery with dressing that didn’t cling. The chips, however, were incredible, hot, golden, perfectly crisp with paprika-like seasoning. Honestly, I’d come back just for those fries. Dessert was a modern key lime pie, more like a cheesecake but cleverly done. Chic plating with glossy jellies, meringue pearls, and icy sorbet to reset the palate. Smooth, tangy, indulgent yet refreshing, I loved it. We ended with a complimentary chocolate truffle rolled in coconut, small, tropical, and sweet. Overall, the tartare, chips, and dessert were excellent, but for a restaurant built on the theatre of fire, the steak should have been the star, and it wasn’t. Gorgeous setting, a few standout bites, but also some misses. A mixed experience....