All fired up at SMOKE
We were heading towards the end of winter. The trees lining the streets of The Village in the Pretoria neighbourhood, Hazelwood, were all starting to show signs of new life. In fact, small, bright green leaves caught the eye even at dusk. Entering SMOKE Restaurant, it was clear: This was the perfect spot to end off the season on a high note.
First Impressions
We were escorted from the one end of the restaurant to the other, through a section that was obviously designed to accommodate live entertainment and TV screens. Finally, at the other end of the eatery, we were shown to an intimate, low standing table with two laidback seats in front of a lovely fireplace. Perfect for welcoming drinks, we instantly opted for a glass of bubbly each, kicking off our self-declared winter’s end dinner in style. This more intimate section of the restaurant has been cleverly designed that the live entertainment area is visible, but not disturbing to the eye (or the ears). Furthermore, the space has been elevated with the impressive Capital Bar, warm colours, comfortable couches, stunning light fixtures and ceiling detail.
Who's Cooking at SMOKE?
Well-known Pretoria chef, Pellie Grobler has recently joined the SMOKE team as Executive Chef and he says he is enjoying the creativity behind mainly cooking with smoke and fire. In fact, as their menu explains, they use several ways to cook with fire at SMOKE. These include open fire pits, which they keep going with Vaalbos or Groen Sekelbos wood, sustainably sourced from Limpopo. In addition, they also use a Josper Grill, which was imported from Spain and now forms the heart of the SMOKE kitchen, as well as Cabinet Smokers, manufactured in Pretoria and now towering over the SMOKE yard. In partnership with Nexgrill, SMOKE also offers diners a one-of-a-kind, culinary smoking experience on their Oakford Pellet Grill.
Sensationally SMOKE(d)
Over a glass of Rupert & Rothschild Vignerons’ Anthonij Rupert & Benjamin de Rothschild Classique 2020, we got to savour in some of the best cuisine in town.
Our starters came in the form of a collection of small plates, including traditional Roosterkoek with Flavoured Butter (one of the butters being a delightfully unique ash butter), Bobotie Croquettes served with a homemade Granny Smith Apple Chutney, and Smoked Chicken Wings with a Garlic, Creamy Mayo and Dijon Mustard Dip.
Mains had us mesmerised with a Hanger Steak that came with a Stout Glaze, Artichoke Puree, Roasted Beetroot, Crispy Artichokes and Charred Fennel Dust. Not to mention the Fire Brick Chicken cooked over fire, weighed down under a fire brick, served with Steamed Samp, Pea Velouté and Crispy Sage. We also got to taste the Slow Smoked Pork Fillet, which came with a Potato Baton, Baby Carrots, an Eisbein Croquette and a Pork Chocolate Jus. In addition, Chef Pellie treated us to a portion of his 24-Hour Potato – layers of golden roasted potato, served with smoked cheese foam and chives. It’s a must-have at SMOKE.
Inspirational Gastronomy
The atmosphere and the delicious cuisine had us all fired up about the culinary scene in Pretoria, showing immense gastronomical talent and creativity that will hopefully catch on and continue to inspire. We can’t wait to visit SMOKE again and to explore even more cooking methods and perhaps some al fresco dining amidst the purple hues that come with the Jacaranda season.
