Bliss at Arabella Spa (22-Jan-09)
WITH a new name, two exclusive international cosmetic houses and the most divine waterbeds, The Arabella Spa on the 19th Floor of the Westin Grand Hotel is in the running for top city spa.
While closed for a three month revamp, spa manager Samantha Reynolds oversaw a transformation of the front areas and spa cubicles as well as the addition of sleep-inducing waterbeds for post treatment relaxation. The rebranding also includes two Arabella-exclusive lines - Anne Semonin originating in Paris and Ligne St Barth made on the French Caribbean Island of Saint Barthelemy.
The occasion for the visit was my nephew Josh Gelb’s farewell before he heads to Israel for a gap year of touring and bible study. First we lounged at the lap pool and marvelled at the view and then enjoyed the salt-water Jacuzzi - surely the most lofty in the city, before waiting in the treatment reception area. Although we booked a duo room for our treatments we were separated by a screen so that we could chat while maintaining privacy.
I was very impressed with my therapist Luan. He explained the St Barth range and allowed me to customise the treatment by selecting coconut or avocado oils and a selection of three beautifully scented lotions to “seal-in” the benefits. I chose vanilla as I found the lily and other botanical a little too floral.
The massage was in a typical Swedish style but I liked that Luan asked me about which areas he should focus. He also checked in with me about the pressure. The 60-minutes sped past, especially the last few that included a head and face massage. Bliss. I needed about another half-an-hour. The great advantage of using an oil and then an “after cream” is that my skin didn’t feel at all oily after the treatment as it usually does after massage and had I wanted to, I could have dressed without first having a shower.
Once ensconced on the heated waterbeds I had to prevent myself from falling asleep by talking to Josh but, as delicious an experience as it was, we got bored and headed to the hot area. The Arabella Spa embraces the European style of men and women sharing sauna and steam facilities in a “nudity-optional” environment. The views from the floor to ceiling windows really are staggering. Although only cosmetic changes were made to the pool area they include two hideously pink walls which seem entirely out of place in a generally masculine environment.
I didn’t like that our robes and towels were handed to us at reception when we arrived and prefer towels to be left in the locker. Although it seems like a perennial gripe, I find the paucity of places to hang towels an unfortunate aesthetic rather than practical consideration. While we were at the pool there were more guests than places to keep things with the result that towels were left on the floor. Also, during peak times water and glasses need to be refreshed more frequently.
Our St Barth Harmony 50-minute treatment costs R675.
Arabella Spa 021-412-8200.
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Simonsig Cuvee in Stellenbosch from 48 Hours. (16-Jan-09)
AN UNEXPECTEDLY chic restaurant has opened at Simonsig Wine Estate in Stellenbosch. Simonsig Cuvee (the name given to the first pressing of grapes) has a fabulous interior with moody gun-mettle grey walls, large misplaced mirrors, empty frames on walls and a selection of the Malan matriarch’s crockery perched high above.
While a lot of the décor action is lofty (chandelier/mobiles are a high point not to mention a riempie stool dangling from the ceiling Mary Poppin’s/Uncle Alfred Style.) White vinyl poufs, dark timber floors and large, comfortable chairs and tables suggest food will also be modern and a little quirky. It is. Neil Stemmet of Koncept Design is a partner here and chef Jacques Erasmus of Manna fame directs the food.
Steak tartare (R70) instead of being crowned by a yolk, has a sunshine-yellow hollandaise that has been gratinated and blistered under searing heat. Crispy onion rings tumble around a tangle of large capers. There are generous shavings of Parmesan cheese although I couldn’t taste the Truffle promised on the menu. For me the dish borders on being too busy but it is very delicious. I especially liked that the fillet was hand chopped.
JP ordered the Salmon Gravadlax (R75). The fabulous mustard and fig flavours bring the beautiful salmon to life. Cut into rounds, the fig resembles a glorious kaleidoscope image. The Watercress, though, could have been more delicately cut. I can’t seem to eat Watercress without it appearing as I’ve swallowed a bush of it, a little like when Sylvester swallows Tweety and feathers abound.
The dish is also recommended for those with a smaller appetite.
Although all the elements of their Tuna are commonplace, the delivery as three triangles of seared tuna (R95) with a black-pepper crust on asparagus is interesting especially as it is topped with pickled ginger and in a pool of pickled ginger cream.
Yes, it is only a nano step from eating tuna sashimi but it works wonderfully. I found the veal (R140) inexcusably chewy. The escalopes are topped with asparagus and dill cucumber.
Cucumber isn’t frequently served as a cooked vegetable but it should be as it provides a wonderfully astringent note to the dish.
I was very keen to try the aubergine (R75) described on the menu as rosemary and gorgonzola roasted with olive cream and fresh pears but as we’d had a Cesar Salad to share (again leaves should have been trimmed) and they serve vegetables and roast potatoes with the mains, we declined. I was so impressed to have a salad in a wooden salad bowl. Divinely retro.
Although edible gold leaf features prominently in Indian festival food, it’s fairly rare to find it on menus. At Cuvee, it makes the ox-blood berries R55 flicker with light. It is served with a sorbet of Vin de Liza, their noble late harvest offering named after the aforementioned matriarch.
Cuvée is open from Tuesday to Thursday, 11h00 - 15h00, Friday to Saturday, 11h00 - 15h00 and 19h00 - 22h00 and Sundays for lunch. Private evening functions and parties can also be reserved. For more information or to book your table contact Cuvée at tel: (021) 888 4932 or send an email to cuvee@simonsig.co.za.
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