The Happy Uncles, Salt River

Updated: 22-11-2023

The words “Fine Dining” gets thrown about in the halaal restaurant space quite casually. Often without qualification. It is worth saying that true fine dining is not merely about plating steak and chips to make it look posh. It is about being creative in the entire process of the meal. Selecting the dishes to serve based on the quality of the ingredients, how it is prepared, constructed and plated and eventually how it is presented at the table.  

The Happy Uncles have finally brought a fully halaal fine dining experience to a Muslim market who have waited with baited breath for too long. A chic open-plan restaurant juxtaposed against the urban renewal district in industrial Salt River Cape Town. We got to experience their 6-course menu and chat to Chef Anwar Abdullatief who along with Riedaa Manie and Fuad de Vries, co-own this exciting venue.

Chef Anwar grew up in Grassy Park in Cape Town and has moved around the Cape from Paarl to Franschoek and now Salt River cutting his teeth in the hospitality space while studying to become a professional chef. He is a behind-the-scenes kind of guy. A shy perfectionist of note he is far more comfortable making sure everything is just so before a single plate goes out than front of house doing the rounds with the guests. His humble demeanour belies his extensive experience in the industry having worked for high-end restaurants like Cavalli, Jordan, Siba and head chef at Rupert and Rothschild.

Read our full interview with Chef Anwar Abdullatief here.

Here is a breakdown of the 6-course menu we tried at the Happy Uncles.

Pre starter : Puffed rice cracker with salmon tartare and labneh & Tempura curly kale with wild mushroom duxelle, avocado mousse and a sweet n sour dressing.
Accompanied by the drama of dry ice smoke as it is uncovered at the table this dish set the tone for an evening of food theatre.

1st Course: Black mosbolletjie bread with blackened garlic and soy reduction brown butter, cauliflower puree and braised lamb kayangs.
Familiar flavours served in an unexpected way on a completely black palette.

2nd Course: Charred broccolini with broccoli herbed pesto, fresh avocado, edamame, sesame, wild mushroom tea and watercress.
For me the star of the evening was this humble salad. The charred brocolini was perfectly smoky and the wild mushroom tea was poured into the plate at your table and enhanced the simple ingredients beautifully.

3rd Course: Mauritian Seabass ceviche with salted plum, dressed with tigersmilk.
Tart and lemony, the plum added a nice contrast.

4th Course: “Wagyushi” – comprising Wagyu Macon rose, Rump Mushroom nigiri, Tempura California crunch roll.
Probably my least favourite of the courses more because of texture than flavour. The nigiri was very good though.

Palate cleanser: Our palate cleanser was prepared at the table by our waiter. Elderflower granita and coconut flakes frozen with dry ice and topped with edible petals.

5th Course : Grilled Norwegian salmon next to a crispy fried west coast crayfish tail with pommé pavé, lime and roasted garlic foam and confit carrots.
My first time trying a crispy fried crayfish and this gets my vote.

6th Course: Chocolate Torte with pistachio ice cream, chocolate soil and seasoned berries.
A delicious pistachio ice cream offsets this intense chocolate torte and the berries add just the right touch of sweet and tart.

The Happy Uncles is a milestone in the halaal scene in Cape Town. They are learning what works and how to develop this offering for the Muslim market. Show them some support and let’s pave the way for more halaal establishments of this calibre.

4-course menu – R650 per person

6-course menu – R880 per person

8-course menu – R1225 per person

Beverages are not included.

Reviewed: October 2022 – Menu’s and prices have changed.

Read our full interview with Chef Anwar Abdullatief here.