Toni’s on Kloof celebrates its 15 year anniversary with peri-peri chicken special for guests

The brightly coloured yellow house on Kloof street, known fondly as Toni’s on Kloof restaurant had its grand opening in May 2001. Now in 2016 it is celebrating its 15th anniversary this May month.

peri peri chicken

In the spirit of the celebration our lunch and dinner guests, whom we would like to thank for the 15 joyous and adventurous years will receive a complimentary glass of house wine with every peri-peri chicken ordered. The authentic Mozambican peri-peri chicken is reduced to R79.00 for the month of May only.

“Some said it would never work”, says Toni Silva, owner and chef at Toni’s on Kloof. Cooking was always a hobby of mine, but I was in the cut throat world of corporate. However, when friends started begging me to cook almost nightly for them, I realised that it was perhaps time to swap my briefcase for a spatula, and turn my real passion and the hobby into a career.

Now the iconic restaurant set on trendy Kloof street is marking the occasion with a special on the most popular dish served at the restaurant, the peri-peri chicken. It’s the dish which catapulted the homestyle restaurant into the spotlight.

Don’t delay, book now on 021 423 7617

Flavour of Portugal with a personal touch – Toni’s on Kloof

By Bianca Coleman

It all began with a merry phone call some time last year. A friend had discovered Toni’s on Kloof and had clearly had a splendid lunch, which she felt had to be shared with me.

“You’ve got to come to this place, it’s fantastic, “she said.

Since then she has become a regular there, working her way steadily through the menu and this week I was finally introduced to Toni’s style of Portuguese cooking. In many European countries, dishes and their ingredients are determined by region and Portugal is no exception. Here we go even further with Mozambican influences, which means prawns and calamari are grilled rather than fried, and herbs like bay leaves, oregano, and parsley are used and of course, plenty of chili and garlic.

Toni a qualified accountant whose parents taught him how to cook and instilled the passion for food in him, asked that we not reveal too many of his recipes as many are his own invention. This is why you should pay close attention to what’s on the specials board (crayfish is available now) in this cosy establishment, which comprises three separate inter-leading rooms.

Decorated in butternut with blue trim, the atmosphere is warm and intimate. Open fires in winter will add to that, while for now there is an outside seating area with the appropriate City Bowl views of the mountain.

The traditional stew’s ingredients will vary according to region, but Toni makes his with chourico (spicy sausage), chicken, pork, green pepper, wine and of course those herbs and spices. A mouthful of this bursts with flavor and was my favorite on the night, the leftovers jealously guarded in the fridge for the next day.

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Other non-menu dishes include seafood (similar to paella, but with only seafood, no meat), prawn curry, a starter of calamari tentacles with chili, and a deliciously creamy potato and leek soup. Those used to Portuguese cuisine will recognize familiar things like chicken livers peri-peri, but they can also be ordered spiced and grilled. Sardines are a must- the ones we had were fat and delicious, served with roasted red peppers. I also enjoyed the prawn rissoles including rice and salad. This is a homemade pastry filled with prawn sauce and a vegetarian version is available using steamed veggies in season.

In fact everything in the kitchen is fresh and Toni’s behind-the-scenes supervision extends to Toni tasting every sauce before it is allowed to be served. Another dish that a Portuguese eatery would be incomplete without is Trinchado – cubes of steak cooked in garlic and wine sauce.
Peri peri chicken, spicy chicken kebabs, three kinds of spaghetti (vegetarian, seafood and trinchado), linefish, calamari tubes served with lemon butter and garlic sauce, and prawns national (cooked in chili, garlic and beer) and steak, egg and chips (large or small )round off the menu.

The wine list is small – we drank glasses of house red and white, the best solution when different palates are at the same table – and while you nibble on soft warm Portuguese rolls or dare to dip them in the bowl of homemade creamy chili sauce (keep it on the tip of your tongue to avoid streaming eyes), you can contemplate that this restaurant became a favorite hangout for Dennis Hopper and Christopher Lambert when they were filming in Cape Town.

To make a reservation please call 021 423 7617 or email info@tonis.co.za

 

Take a taste adventure: A Mozambican Portuguese cuisine odyssey right here in Cape Town

Portuguese cuisine is fundamentally rich in flavours and its dishes are closely related to Mediterranean cuisine. Infuse this with Mozambican traditional cultural cuisine and your taste buds become alive with flavour. Mozambique is a large country located in southeastern Africa. Mozambique was colonized by the Portuguese in the early 16th century for more than 300 years, and it left an indelible print upon the culture and cuisine of that country and its people.

The influence of the Portuguese, which extended into the ingredients of Mozambican food reaches you in the dishes prepared in Toni’s kitchen.  This gem of a restaurant in Kloof Street, Cape Town serves well-presented traditional Mozambican and Portuguese cuisine that bursts with flavour.

The variety of spices that Toni uses in his local kitchen to serve traditional cuisine has been influenced by Portugal’s colonies. Ingredients used in his cooking and sauces are predominantly a mix of herbs and spices that include piri piri (chili), paprika and bay leaves. Olive oil is one of the main ingredients to flavour along with garlic, coriander and parsley.

Dishes where these ingredients are best savoured are his Mozambican curries that are served with coconut and coconut milk served on a bed of rice and of course the Feijoida which is a traditional Portuguese stew with beans served with your choice of either pork fillet, chicken or chourico. But animated Toni stops me and emphatically says that it is his flame grilled piri-piri chicken (Portuguese spelling) that is the showstopper for most patrons. “The piri –piri sauce is a family secret recipe of which the flavours in this popular chicken dish can be enjoyed nowhere else in the world but in his restaurant on Kloof street, Cape Town!” Toni says that many visitors from around the world compliment him on this dish and they are hard pressed to try any other meal on his extensive menu once they’ve tasted his piri-piri chicken.

Portugal is a seafaring nation with a well-developed fishing industry and this is reflected in the amount of fish and seafood eaten. On Toni’s menu is a variety of seafood dishes that are truly traditional dishes. (All of the recipes on Toni’s menu have been handed down from generation to generation). Toni knows quality, and he emphasizes that his prawns are sourced sustainably from Mozambique itself, where the unique, deep flavor of his queen prawns are unsurpassed. A very popular prawn dish at Toni’s on Kloof is the Prawn National which is cooked in his famous chilli and garlic beer sauce.

Bacalhau (cod), which is the type of fish most consumed in Portugal is served at Toni’s on Kloof which may either be grilled with red peppers, onion, olives, garlic or boiled with potatoes, green beans and egg. No more authentic will Mozambican Portuguese get than at Toni’s!

To compliment your seafood choices is a lovely imported white wine called Casal Garcia or the Mateus Rose. Two reasonably priced imported wines which adds to the truly authentic, memorable evening to be enjoyed when you book at Toni’s on Kloof.

To make a reservation please call 021 4237617 or email info@tonis.co.za.

Special parking facilities are available for patrons of Toni’s on Kloof.