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Thursday, 16 August 2012

BURRATA Modern Flair for Italian Dining

Fittingly named after the fresh Italian Mozzarella cheese, BURRATA is the latest addition to the urban-chic-cool of the Old Biscuit Mill in Woodstock. 


 This fresh and dynamic new restaurant is the latest venture of Neil Grant the renowned ex-sommelier of the award-winning Rust en Vrede Estate and offers an exciting take on contemporary Italian cuisine. Neil set out on his own last year, wanting to utilise his years of expertise in the fine dining restaurant and wine business.

He found the perfect partner in pizza fanatic, Barry Engelbrecht, and together they have brought to life a new restaurant concept that combines diverse, yet relaxed top quality food paired with a sophisticated fine wine menu that offers an eclectic selection of wines from South Africa, Italy and France.

Appointed BURRATA Head Chef, Annemarie Steenkamp, spent 5 years at the world renowned Le Quartier Français gaining her skills and becoming sous chef in both the Tasting Room and The Common Room restaurants. Her exceptional fine dining experiences are set to elevate this new restaurant to another level. Food lovers are sure to be delighted in experiencing top quality Italian fusion food in a modern and social environment.

BURRATA’s specialty is no doubt the Southern Italian Neapolitan style pizzas they offer. The authentic Neapolitan cooking techniques are unique to South Africa, making BURRATA the first restaurant to import the finest Caputo Pizzeria double zero flour and Neapolitan tomatoes from Italy.

Certified by the ‘Associazione Vera Pizza Napoletana,’ business partner Barry has infused his passion for the traditional pizza making style into the BURATTA pizzeria team, teaching them every step of the age old technique. The dough is prepared by hand and fermented for two to five days to break down the starch, resulting in a light and airy base, that’s easier to digest and full of flavour. The unique wood-fired oven, imported from Naples, allows the pizzas to be cooked to perfection at an extremely hot 480 degrees Celsius and in less than 90 seconds. Served slightly charred at the edges in the true tradition, the base is crispy on the outside with a soft moist centre.

The focus is very much on ‘less is more’ at BURRATA, using simply the freshest top quality ingredients available. You won’t find a Hawaiian ham & pineapple at BURRATA, but rather a small selection of specially selected combinations chosen for their complimentary and unique flavours.

Even the basic BURRATA Margherita is a heavenly delight, with its Italian tomato sauce, basil leaves and fresh Mozzarella finished with a dash of olive oil, it transports you immediately to the hustle and bustle of Naples.

The rest of the menu will be sure not to disappoint, Head Chef Annemarie Steenkamp has ensured every dish is a modern take on Italian cuisine. Highlights include the pappardelle slow cooked short rib, served with roasted red pepper and crispy onion, and the chicken polpette with cannellini beans and tomato ragu.

Every detail of the BURRATA restaurant has been carefully thought out and exudes absolute quality, from the imported thin-stem Italian glassware to the engaging décor inspired by Neil’s travels to San Francisco, Italy, and beyond. The restaurant’s unique yet warm and welcoming interior was designed by In House, and the intriguing ‘wine bottle’ inspired light fittings were especially commissioned by industrial designer, Ryan Matcheet. A state of the art glass wine cellar at the entrance adds the finishing touch, while the imported fire-engine-red pizza oven offers an open plan kitchen for guests to gather around.

Niel and Annamarie

About the Old Biscuit Mill

Claimed to become Cape Town’s answer to New York’s ‘meat packing district’ The Old Biscuit Mill on the outskirts of the city is an industrial restoration breathing life back into a dilapidated and forgotten district. With additional food and wine evenings offered from time to time, BURRATA will be adding some serious charm to what Luke Dale Roberts has already brought to the Old Biscuit Mill with his restaurants The Test Kitchen and The Pot Luck Club. BURRATA’S unique combination of passionate industry specialists, exceptional standards of food and relaxed modern surroundings will no doubt make it a firm favourite for food loving Capetonians.
For more information visit,  for bookings and information email or call them on 021 447 6505.