Blanko at The Alphen Hotel


Over the past 300 years, the Alphen Hotel, perfectly nestled in the leafy suburb of Constantia, has enjoyed the company of numerous international guests; Cecil John Rhodes, Mark Twain, and Lord Somerset, to name a few. In a classic boutique hotel that is steeped in history and charm, you might assume that the interior would be more on the traditional end of the design spectrum. But, you’d be wrong. The Alphen Hotel has managed to seamlessly merge classic glamour with an up-to-date contemporary look. And their most recent addition, Blanko, is no exception!

I Love Foodies ventured to ‘the South’ (as Capetonians call it) to join in on Blanko’s newly launched ‘Supper Club’ – and boy-oh-boy was it a treat!

We were greeted with smiles and tongue-tickling Chenin bubbles. Because, honestly, how else do you start an evening of contemporary wining and dining? For those unenlightened individuals who have yet to develop a taste for the bubbly deliciousness that is MCC (and for those who have yet to reach the legal drinking age), the staff at Blanko were at the ready with Appletiser and a fully-stocked bar of all the favourites.


The Menu


Whilst lazing in the lounge area, we were served canapés of grilled zucchini and ricotta roulade to accompany our Stellenrust Chenin bubbly. The roll-ups were well-presented, but they were quite miniature, and you needed at least four or five to feel satisfied. The flavours left some to be desired. It tasted as though the canapés had been made much earlier on in the day and refrigerated until serving. They were noticeably chilled. Had they been freshly prepared and accompanied with a dip of sorts, it would have been the perfect start to the scrumptious meal that was to follow.


I’m a sucker for Sauvignon Blanc paired with tuna, so naturally I selected the thinly sliced tuna carpaccio with a scrumptious olive tapenade, capers and crunchy croutons. I was certainly not disappointed! The powerful flavour of the olives and capers contrasted well with the creaminess of the tuna carpaccio. I managed to sneak a taste of the second starter too: green pear, prosciutto and gorgonzola with candied walnuts. The blend of sweet pear and walnuts with the saltiness of the blue cheese and prosciutto was out of this world. Definitely worth a try!



I was certain that I would choose the salmon trout with potato croquette, almonds and shaved asparagus. But when the waitron arrived, I found myself ordering the Rib-eye steak with cauliflower and bone marrow butter with pickled mushrooms. The steak was done to perfection and it paired like a dream with the Stellenrust Cornerstone Pinotage.


To round of the meal, I chose the crumbled cheesecake dessert with a poppy seed tuille and fresh orange. This was paired with the Stellenrust d’Muscat Noble Late Harvest. The cheesecake was just sweet enough, and light and fluffy in texture. Unfortunately the watery fresh oranges had an almost curdling effect on the cheesecake and made the poppy seed tuille quite soggy. The second dessert on offer was a perfectly pink macaron with fresh strawberries and a rich raspberry cream. This was paired with an equally pink Kleine Rust Pinotage Rosé.


Final Thoughts

All-in-all, if you are looking to step out of the box that is Cape Town CBD and pop down to Constantia, Blanko at the Alphen is the place to go. The décor, the food, and the overall wow factor of the hotel makes it well worth the visit.

While you’re there, pop downstairs to another of the Kove Collection’s creations – Incognito – for some bar snacks and (quite honestly) the best gin cocktails in Cape Town.

Visit Blanko

Get all details on Blanko at The Alphen Hotel below.

Blanko at The Alphen Boutique Hotel

Address: The Alphen Boutique Hotel, Alphen Drive, Constantia, Cape Town

Opening Times: Monday – Sunday (12:00 – 24:00)


Call: +27 21 795 6313


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All images courtesy of Blanko and The Alphen Boutique Hotel.

Written by Claire Williams
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Article Date: June 2019


All information correct at time of publication. We do not accept any liability caused by errors, including, but not limited to, changes in price, menu, opening times, address, or other contact details.