Launching Lou Lou’s

Oh, I love a new restaurant. I love the excitement of visiting a spot I have never seen before, exploring their space, trying their food and finding out what makes them tick! And so, of course, I was quite excited to be invited to the media launch of Lou Lou’s at the Cape Quarter.

The media launch happened to fall on a freezing cold Friday afternoon. Luckily there was a roaring fire to make it nice and comfy. The interior is beautiful with dark wood finishes, old books, assorted lamps and, of course, the iconic lion door knocker that makes up Lou Lou’s logo.

Lou Lou's lounge vibes

Lounge vibes

Lou Lou's Door Handle

The iconic door handle

Lou Lou's Aperol Spritz

Aperol Spritz

We were welcomed with an Aperol Spritz cocktail and found some lounge seating to call our home for the afternoon. There is also bar seating and table seating available. Where to sit really depends on when you visit, be it for lunch or after-dinner drinks or a dinner-dance experience.

Very soon we were treated to delectable small plate dishes from Head Chef Chantelle Sousa. My favourites were the lamb & pea croquettes with salsa verde, seared beef carpaccio with a spicy soy dressing, spring onion and radish, and the Arangini (mushroom and truffle risotto balls).  There was also seared spiced tuna rolled in 7 spice with a lime mayo, prawn toast with miso mayonnaise, Patagonian squid with chorizo, pesto & lemon mayonnaise and trio of dips (hummus, baba ghanoush, butternut & tahini). To end the afternoon off there was a delicious passion fruit panna cotta and chocolate brownies with burnt white chocolate ice cream!

Lou Lou's Dips

Trio of dips

I truly enjoyed the food and the atmosphere at Lou Lou’s and look forward to being back soon! A huge thank you to Little Black Book for inviting us and to Lou Lou’s for an afternoon well-spent.

Lou Lou’s is open Monday to Saturday, 11:00 to late. You’ll find them at 27 Somerset Road, Cape Quarter Square, Green Point. For more information, visit their official website here.

Written by Sabine Palfi
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Article Date: October 2017