Bus Cuisine’s dining room comes with a changing view, and now a new menu developed with Reuben Riffel. CapeTownMagazine reports that the chef collaboration began on 1 November, bringing a South African thread to the restaurant’s meals on the move.
The menu opens with a seeded milk bun, biltong butter and smoked snoek pâté. Among the mains are slow-braised Karoo lamb neck and salmon trout with a tamarind-and-ginger glaze, while milk-tart panna cotta carries a familiar local flavour into dessert. The reported format is five courses at lunch and six at dinner.
It is a new setting for Riffel’s cooking, with guests seated aboard a double-decker dining bus as it travels through the Cape. The operator’s coastal journey follows the Atlantic Seaboard towards Hout Bay, passing places such as Clifton and Camps Bay along the way.
The bus seats up to 34 guests, giving the experience the scale of a small restaurant. Check the drinks included with the particular menu and journey when booking.
A Winelands journey is also planned for November. That would bring vineyards and mountain scenery into the experience, extending the idea beyond the coastal route. Departure arrangements depend on the journey booked, so the practical detail to settle first is where that particular lunch or dinner begins.
