The dinner menu is divided into Spoons, Fingers,
Knives & Forks, Pizza, and Big Plates sections, as well
as Dessert Jars, to cater for all palates and appetites.
Favourites include roasted aubergine with goat’s milk
pecorino, smoked chilli oil and basil; West Coast mussels
with minestrone broth; and orechietti with peas, crispy
pancetta, ricotta, and mint oil, to name but a few.
For more information visit www.bocca.co.za.
55
Regulars
in the know
B
occa, the latest venture by restaurateur and
sommelier Neil Grant and business partner Barry
Engelbrecht (of Burrata fame), has opened on Cape
Town’s most famous food street.
Informal, Italian-inspired fare is served in a festive,
contemporary space. The restaurant is already famous for
“the best Neapolitan-style pizza in the city”. Executive
Chef Annemarie Steenkamp, who was responsible for
sister restaurant Burrata scooping the EAT OUT Italian
Restaurant of the Year Award in 2013, has created exciting
new, modern Italian dishes for the Bocca menu, inviting
diners to order a number of plates to share at the table.
Bocca (meaning “mouth” in Italian) is also known for
its newly created “pizza sandwich”. Try a Panino for
lunch – baked to perfection in the 485º C pizza oven –
the pork belly, radicchio, fennel marmalade, and celeriac
remoulade is just one of the mouthwatering options.
At night the restaurant shifts gear to present a more
sophisticated menu, while the deck turns into a cool
sundowner spot overlooking the Bree Street action. It’s
the perfect place to settle in and enjoy a glass of wine
recommended by Neil, and selected from his small but
creative wine list.
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