Restaurant review – Al Pescatore

Al Pescatore has been around for longer than most of us have been in Ballito, which is a great achievement in the restaurant industry. They have a winning recipe of great food, stunning sea view and fantastic service. Al Pescatore is right on the beach at Clark Bay, where their elevated deck offers amazing views of Ballito beaches. The décor is simple with a hint of Mediterranean flair. The one particular draw card that will always bring people back to this legendary restaurant is undoubtedly the owner, Trevor Wolf, who is an outstanding host. All top restaurants that have achieved success have one main thing in common – owners who have a hands-on approach and who know what’s happening both in the kitchen and front of house – around the clock.
The menu is extensive with a large variety of dishes to choose from. However, I do think that linen serviettes and a more modern menu will make a huge difference to the over-all presentation of the restaurant. The starters we had were delicious – the Patagonian Calamari was crisp and tender with just the right amount of spice. The Melon and Parma Ham was divine – the melon was firmly tender without being soft and mushy, and the Parma Ham was of the finest quality – both are crucial elements of this traditional Italian recipe. The T- Bone was a little disappointing, understandably we did order it rare, but I would have liked to have seen a bit more of a sear on the flesh. The Deboned Pork Neck was stunning and the green peppercorn sauce was very unique, however, the portion size was a bit large for me. The one aspect to the restaurant that I will be returning for is the enjoyment of an ice-cold cocktail and a tasty meal on the outside deck, enjoying our little slice of paradise on a hot summer’s day.  Al Pescatore has been around for 21 years and I have no doubt that they will be around for another 21 years.