EAT – NUVO CUISINE
I love food: Eating it, preparing it, reading about it, and even just watching other people make it. (When you look at my build you can probably deduce that fairly quickly). Unfortunately, the rest of my family isn’t particularly bothered with exotic dishes and fancy ingredients and when we do all go out for dinner, it’s normally to a place where they know they’ll get filling and value-for-money food. Don’t get me wrong: I’m equally at ease in the Spur as I am in any given five star restaurant, but I do prefer my restaurants to not be of the franchise variety; the type of place where you can pick up on the personal touches and where food is not just a meal on a plate, but something well-thought-out and well-prepared.
It is for that exact reason that I’ve fallen in love with Nuvo Cuisine. A small haute cuisine restaurant situated in the tiny Old Farm Centre in Faerie Glen, Pretoria, I found it to be so well-hidden that the only reason anyone would know about it is because they live in the area or are friends of the owners. How I discovered the restaurant is beside the point, really, but as my best friend and dinner date would confirm, it’s quite a find.
Nuvo Cuisine is owned and operated by Cornè Grobler, who believes that his patrons should receive personal attention and therefore only allows 25 diners per evening (the restaurant can accommodate 40). Our waiter for the evening was the charming Cornel, who seated us outside on the patio where we could enjoy both our cigarettes and the gas heater in peace and quiet. Closed-in by patio curtains, the “smoking section” is sheltered from Gauteng’s freezing winter nights and feature remarkably comfortable wrought-iron furniture. We gave Cornel carte blanche when it came to recommending a decent red wine, and his choice of a 2003 Tall Horse Merlot was spot on – light and fruity, it was a perfect start to our dining experience.
I always find menus to be quite daunting, and, although Nuvo Cuisine’s menu is well planned, I was distressed about being so spoiled for choice. My friend was also a bit indecisive due to this, but after a rushed debate, we decided on the Springbok Carpaccio (R48.00) and Seafood Risotto (R45.00) for starters. The divine shavings of springbok fillet were served with an olive oil and white Balsamic dressing and Pecorino shavings, and finished off with a delightful fig preserve. The seafood risotto was heavenly, with the medley of seafood perfectly complementing the rice; cooked the traditional way in white wine, stock and cream.
“If you’re used to your plate being piled sky-high with food, the portions at Nuvo Cuisine might appear to be small…”
After our starters Cornel recommended a 2003 Kleinbosch Merlot – slightly heavier on the palate, but again a fantastic choice that worked well with our main courses of fig and nut wild duck (R92.00) and ostrich filet with lime and black pepper (R84.00). The duck was brilliant and a real taste sensation – a tender breast stuffed with figs, pecan nuts, herbs and Parmesan shavings, then oven baked and served with a fig and citrus reduction laced with cream.
My friend’s ostrich filet was also remarkable: Cornè marinates the meat in Bulgarian yogurt, pan-fries it in butter and serves it with port, lime and a caramelized Demerara sugar sauce. All main courses are served with pan-fried potatoes and julienne vegetables. While the vegetables did wonders for the presentation, my partner in crime noted that he would have preferred something like couscous with his ostrich. Nevertheless, we thoroughly enjoyed the meal.
Nuvo Cuisine excels in a multitude of areas. The venue is quaint, comfortable and up-market, and the service top notch. As a host, Cornel is charming and well-acquainted with what’s on offer. As the owner and chef, Cornè is the restaurant’s backbone and the personal attention he gives to every aspect of the restaurant is more than just commendable. If you’re used to your plate being piled sky-high with food, the portions at Nuvo Cuisine might appear to be small. However, it is exactly what is to be expected of an haute cuisine meal and the portions are quite filling. The food is fresh, tasty and well prepared and the presentation beautiful.
Nuvo Cuisine is open for private functions and will gladly design a menu to suit your needs. They also have a monthly wine-tasting evening where you get to sample the chosen estate’s wines and enjoy a three-course meal from a set menu.
Nuvo Cuisine is situated in the Old Farm Centre, 283 Old Farm Road, Faerie Glen, Pretoria. Bookings can be made on (012) 991 3396, 082 776 2502 or nuvo@mweb.co.za. Because the restaurant only accommodates 25 diners per evening, it is advisable to book ahead. The restaurant is closed on Mondays, but is open for breakfast and lunch Tuesday through Saturday from 09:00 to 15:00, and dinner from 18:30 to 22:30. It is also open for lunch on Sundays between 12:00 and 15:00.
About time. It’s about time that Pretoria;s restaurants got some exposure on Mamba. We have some of the best in the country.
Pretoria restaurants. Make some recommendations…I’ll gladly review them!
pta foodies. I would venture Taste in Muckleneuk………….never have I had anything but excellent there
pta foodies. I agree with you! Christo also try HEAT, but insist on the ginger muscle mary.
reviews…. Christo Hi. Your article was indeed informative and made me keen to visit this establishment. However – I read recently in The Star that a restaurant in Sandton threw out food critics as they had no credentials. Can I ask what are your credentials for reviewing restaurants? Just the fact that you enjoy food (sic) is by no means a passport for good and or bad reviews that could possibly affect the restaurants business.
Hi Table42, I have absolutely no credentials (i.e. formal qualifications) when it comes to food – as with any review – movies, music, theatre, cars – it’s merely an opinion. I’m most certainly not trying to win anyone’s favour or to influence the restaurant’s business, but merely introducing people to a gay-owned restaurant that I enjoyed. I hope that answers your question!
reviews. Thanks Christo. Now how or what you have “reviewed” if you did not enjoy the venue?
Try SALT in Hazelwood, Aroma in Lynnwood, Carlton cafe in Menlopark & Ginger & Fig in brooklyn. By far the best Pta has to offer
crap!. Obviously our reviewer informed the “charming” hosts of his intentions to visit Nuvo Cuisine and they threw out their 1.5m long red carpet. I’ve had one horrible experience at the sorry excuse for a contemporary french restaurant (or whatever they’re trying to do) and I will never ever set foot there again! Let’s just say the utterly rude little host obviously doesn’t know that most patrons are competently bilingual and their kitchen isn’t soundproof- he and his boyfriend, Corne, were “skinnering” about me and the other “fokken moffies” at my table. It’s not just unprofessional, it’s disgusting!
As for the food, well the review is quite accurate. The food is good, but I guess anything of this caliber that’s this far from jhb must be applauded. As for the bad treatment: i receive 5star treatment at a “Spur” compared to the hosts at Nuvo. Never Again!
crap — :-0. Now thats a review!
Hmm, makes me wonder. Any restaurant with mispelled (even if intended as a pun) word in it rings allarm bells for me. “Nuvo” is a margarine brand, not so? Says it all…
Second, NO risotto shouls contain any cream – the cream kicks in lavishly north of Jukskei though…
Third, boiled julienne-cut veggies only reflect the lack of imagination of a chef.
Lastly, your reviewer should use the term “haute cuisine” with caution – even in France only selected restaurants dare describe themselves as such.
Fab n8 at nuvo!. We have visited Nuvo Cuisine a couple of times, and we (moffies) were treated like royalty. Cornel was charming and informative and Corn? and his kitchen team cooked up a perfect storm!
mr Parfait, full of whipped in bubbles…. don’t know his STEAMED Julienne veg from his Spur boiled spinach with lack of cream and lumpy butternut without seasoning.
and for ms. Charmed… or should I dare say egocentric, do you realy think that you would make the topic of conversation in a busy chefs kitchen? unless, and this I say because I have seen both Corn? and Cornel, you are a steaming hot hottie with a pretty face….
Our experience were fantastic to say the least, we will definatly go there again, and I hope that we dont bump into mr sourpus Charmed or ms bubbly parfait!
by the way. Marc & Michael / Corne & Cornel
What is a n8 (pronounced neight)? Is it a highway?
It’s called the English language- learn it or go vommit your mother language out.
A busy kitchen? Implying the host is attractive? Isn’t that a bit egocentric now? Or did egocentric just pop up in MS Word’s thesaurus? Got to love those buzz words…
If you can’t take the heat get out of the kitchen. In your case, just don’t go there at all and do everybody a favour.
-Herman
It all makes sense now. Well, I suppose the restaurant in question has the type of clientelle it deserves. The type that does not know about the use of plural of the verb ‘to be’ in English and says ‘definatly’ (ouch!) more often than flicks his bleached quiff. I rest my case.
And to mamba: let your fine dining contributor stick to the motoring section.
spot on!. Parfait- good comment! I have to admit, like I already said, the food isn’t bad actually(for something in pta). But service at a restaurant is a very tricky business. Even if you have “haute” cuisine it won’t really matter if you treat your patrons in such a rude manner. You can however treat your patrons like royalty, offer only mediocre food and they will come back again and again. Treat them like shit and they won’t ever pitch again and they’ll tell everyone about the ghastly time they had.
Seriously, the way in which the “charming” princess of a host/waiter/maitre’d/manager/barman/whatever (is that Cornel?) discussed our table in the kitchen was the sole reason for spoiling a potentially great evening. The food was good, the ambience ok, but overhearing that discussion ruined the whole thing.
Why do I get the feeling that Marc & Michael may indeed be Corne & Cornel? Pitiful…
puh-leeze!!!. Nevermind that it sounds like they make margarine there, that picture of the plate of food (well i guess you can call it food) looks like somebody kots-ed in a bowl and there’s parsley and veggies growing out of it! Appetising indeed! This is sooo common- somebody should teach people how to plate their meals
Allarm Bells. Speaking of spelling – Alarming but true, not even you can spell!!
Hmm, makes me wonder. hmm, your ability to spell Mr/Ms parfait is Alarming (did you notice the single “l”)?
hmm, whatever. Allarm: It’s called a typo. Words like “n8” are not typos. Stop nitpicking, this isn’t a spelling bee
Skinderbekke!. I was actually quite amazed that somebody wrote that (referring to charmed’s comment). If you scroll up the page of the review and see the first picture you’ll see a set table and a winerack in the background. That is ALL that seperates the tiny and apparently busy kitchen from the rest of the restaurant.
I was at Nuvo earlier the year and also noticed the same thing. I was sitting inside with a friend over a weekend and could hear the waiter discussing a difficult table outside. I believe that being rude to waiters is quite well, a terrible thing to do (since most of us have waitered when we were students), but for the staff of a restaurant to discuss the patrons in such a manner is even worse.
I believe the only distinction worthy of nuvo cuisine is that they’re different from all the restaurants in pta- that is all. The waiter was overbearing and slightly irritating, but judging from my own experience and this review it seems they run a two-man show there. Can’t basically fire yourself if you own the place (or date the boss).
It’s nice, but there’s better (even in pta)…
Skinderbekke. Have you ever watched kitchen confidential? At least you heard the comment, most other place you visit you are unable to hear teh comment. And if you were rude you are rude – said to your face or behind your back
Being rude. No i havent watched it, watch tv seldom. All I’m saying is that what charmed said about their table being discussed in the kitchen is a plausible scenario that I’ve encountered myself there. And besides, nobody wants to hear ANY staff discussing any of the patrons. That puts me off, hearing comments like that even if a set of man-eating bitches sat around the table.
Disappointed. A friend told me I should go to Nuvo Cuisine and quite like the reviewer promised me a great night out. So I went about two months ago. Well at least it passes as a coffee shop, nothing really spectacular. The host/waiter isn’t all that charming, I perceived him as obnoxious, pompous and cocky- totally believe some of the other comments about his actions.
Isn’t that what old housewives do? Operate boutique coffee shops and dining (not really fine dining) restaurants. The whole operation (only operated by the one waiter and the kitchen staff which includes the owner) made me feel like I was a victim of somebody’s training exercise on how to run a restaurant on your own. Oh and I don’t know why it bothers me, but I always check out a reputable restaurant’s cutlery. One word sums up my feelings about Nuvo’s cutlery: Yuck!
Save yourself the disappointment and the R350 dinner. (Yes I had to drink a lot of wine; to no avail though)
skip please!. That’s right- don’t bother! I’ve seen the place, thought it was the OK’s coffee shop, lol! Imagine that, it’s like a Cynthia’s next to a Shoprite Checkers. If you want a fab time go to Taste, they’re divine!
Faulty review. Oh I saw something in this review when I read through it again. The glamourous patio the reviewer talks about is basically IN the shopping centre’s parking lot! It’s two steps away from the curb. And a few semi-drunk hicks (or is that the loyal clientelle?) make the occasional rowdy stop at a liquor store which is also in the centre. Ambience se gat- even the music sounds like Richard Clayderman on an overdosage of pain medication trying to play panflutes!
lol. Oh my god that’s funny!! I hate Richard Clayderman… 🙂
Strangers to this world. Hi Christo, nice review and who cares what your credentials might be. It is an honest review and contributes to the Mambaonline Experience.
I also dined there by invite of a friend and I am not ashamed to state that I have been back …and back again.
I share with you my personal comment and altough I add my titles and the web address of my Bailliage, I am fully aware that some foodies may not like Nuvo, but then they also like paying R650 at the Jacaranda Room, Westcliff Hotel.
I can take my own wine ….yes I am a pain and yes their wine list is not the best in Pretoria yet I thought the food and service were excellent.
I have sampled several dishes and every one of my adventurous decisions paid off. I have always been impressed with the quality and the size of the portions.
I was so impressed with this little jewel; I recently invite the Chef to be a judge at our young chef competitions. Yes, I do have the credentials and only after my third visit did I realise the chef is the son of a client. Therefore I can proudly state that I am not biased in favour of looks or because of friendship. In fact I would have preferred a ginger hair waiter.
Luckily the prices are a bit high, it keeps the burger brigade away and allows some of us the eat in smaller crowds. Even if I have to save up for two months, I prefer to have once decent meal in good company… but then again, I love to have rowdy meal at Bugatti, a quick coffee at Mug & Bean and muffin and Latte at Seattle.
Viva variety!!!!
So what is wrong with a one-man show or family business? Have you ever had the opportunity to travel the Schwarz Wald in Germany? Hike up the mountain and the meal is prepared by Pop, served by the eldest son and Mom serves the wine and beer. Small establishments are the order of the day and even in Parktown (Jhb) you can equally small establishments.
Yes, there is a price to food prepared for you only and there is a discount for eating from the production line. That is why I love Bugatti in Brooklyn ? you eat what you pay for and bums in seats guarantees the profit line. For Corne and many others it is the gastronomic experience and appreciative clients guaranteeing the bottom line. Yes, I recommend Nuvo and I love the attention from the waiter. Far to young for my liking but I went there for the food not for the waiter. At least he is well trained, well informed and committed to guarantee my gastronomic delight. Oh and is odd for a waiter to speak in the first person but that is how they are trained by Ms Meyer in Geneva. Oh, Cornel did not have his training there yet he is in good company.
And now I tempt the bull (such a whimp) with a red flag: Why do we always bitch the entrepreneurs amongst the gay community? Have you ever thought of staying on and having a nice chat to Corne? He took my negative comments in his stride and I saw the change the next time I popped in unannounced. Yes, he is young but he is keen to serve and to learn ? I salute all young businesspersons trying to make a difference.
Corne and Cornel, perhaps you are better off focusing on the so-called straight community as certain of our fellow sisters deserve to eat McDonald. Oh yes, I also went to Taste, to Heat, to Ritrovo, to La Pentola since my last visit to your fine establishment…but I promise to be back. Once a foodie, always a foodie and each different little place has its own charm. Some will like, others will dislike but what is more important is the appreciative client adding some positive criticism to his bill. You young and should not fear to be adventurous. Yes, the any celebrated chef is only as good as the last meal he served …..and mine was a gastronomic delight.
Hugo van Zyl
Bailli chainepretoria@iafrica.com
Bailliage de Pretoria
http://www.chaine.co.za
Reality check. The problem with an eatery like this one is that its pretence is far greater than its substance. The false facade will crumble down before you can pronounce chateaubriand. You can rally as much support for it as you want, with credentials and all, but its value is as authentic as the ‘Tuscan” townhouse you probably live in.
Allow me to throw in my two-cents worth… If everyone is a critic and a connoisseur when it comes to food preperation and outstanding service, why are there so few restaurant reviews on Mamba?
If you look closely to the site’s main page (at the bottom, toward the left), there is an option that says “contribute”. If you click on it you will find instructions on how to submit your own review. So stop bitching, get a life and do something about if you have a problem with the opinions of the people who actually have the guts to contribute!
oops!. Gosh, after reading everybody’s comments about this restaurant I almost feel like going there just to see this (in)famous host/waiter and the whole setup. I want to sit right next to that winerack to hear the skinder in that kitchen!! I won’t be eating anything though, that vommit comment is quite visual when you see that picture! Haha!
Exciting…. I will join nocturnal. this fuss sounds like a tv show… a wine rack, a chef, a waiter, some rude patrons and a lot of skinder! Faulty Towers it seems. See you guys Friday, and the table next to the kitchen is mine!
jay.
funny!!. Haute Cusine? You’ve got to be kidding! And I guess Truworths sells haute couture as well, lol!
…. …Couldnt agree more!!
wow. This is a bit strange, the review about the place is encouraging, yet I see a lot of people had bad experiences there? Is this the only restaurant reviewed by mamba? When i clicked on the EAT link, it’s only this review that pops up. Aren’t there any other gay owned and operated restaurants that mamba can review?
Restaurant reviews. We do publish restaurant reviews from time to time, the Eat page showing the most recent one. Use the search function on the right of this page for more reviews. Select “Eat” as the category, leave everything else blank and submit. Enjoy.
not really wow. Yes indeed there are a multitude of other gay owned and operated restaurants out there, but this is a shining example that shows us that just because it’s gay owned and operated doesn’t mean it’s actually good
Now-now. Okay. Maybe I agree with the fact that it is not nearly as good as the review claims it to be…
But it is a good enough attempt for “the first I tried my own thing” -idea. Many people do like it and therefor spend huge amounts of money there…
…definitely not my glass of wine (so to speak)
Unfortunately I know the guys. They are nice… when they feel like it! It could be jelousy talking, but anyway…
To the point: Okay, but would not give me enough reason to sing a song about it in the shower…
Now-now. Okay. Maybe I agree with the fact that it is not nearly as good as the review claims it to be…
But it is a good enough attempt for “the first I tried my own thing” -idea. Many people do like it and therefor spend huge amounts of money there…
…definitely not my glass of wine (so to speak)
Unfortunately I know the guys. They are nice… when they feel like it! It could be jelousy talking, but anyway…
To the point: Okay, but would not give me enough reason to sing a song about it in the shower…
all that jazz…. and there I visited them, Corn? & Cornel did an excellent job! good for you guys! the food were great, and being a well travelled gay man, I can honestly say that there is no other “Nuvo Cuisine”- here all is about personal attention, the finer detail, the tastes, the new, the unknown!
will go again!
Really great article with very interesting information. You might want to follow up to this topic!?! 2012
Really interesting blog, keep up the good work!
Thanks for tris interesting information! I found it very useful =)
well, I have just discovered this review again! oh my gosh, it was waaaay back in 2006 that Christo had his meal with us, in our small shop with our 4 staff members, including myself. Lots has changed. Trends for one! We actually did better that expected, especially if one reads all these horrible reviews on the restaurant at that time. We moved into bigger premises in the same center I think in 2007, with a HUGE kitchen and fantastic equipment that allowed us to really excel and be able to play with the big dogs. So many things has happened, came and disappeared. for one, its almost impossible to recall all the members of staff that tested the waters with us, to see if they will find their place in the sun!
Since 2006 (which was apparently not such a great year) we have received many accolades, awards and recognition for what we offer. We have just been chosen by the people and Record newspaper as the “best neighbourhood restaurant in Pretoria” and as a complete surprise we received a RASA (Restaurants association of South Africa) Rosetta award as the best Sit-down restaurant in SA, and along with that a service excellence award. We also now have an award winning wine list.
Our concept has evolved into something completely different to what I had in mind when we started in 2005. It has been almost 9 years already… We have so many regulars and still to this date not a night will pass without seeing new faces joining our gourmet club. Nuvo Cuisine has never been about actual “fine dining’, I find that stuck up. We offer exceptional quality food, prepared with passion in an environment where you can be comfortable without the fear of spilling wine on the table cloth. We are classified as Fine Dining, yet you will not be made uncomfortable with a million pieces of cutlery laid out in front of you. The waiters are not collard and tied and starched stiff. Its about the food, the ambiance, about you being comfortable, satisfying all your senses with delicacies that is not often found on menus in the city. We invite you to visit us and decide for yourself.
Details are on our website, http://www.nuvocuisine.co.za
now I need to head back to the kitchen….
see you soon!