However, the cavernous nature of the building and its secluded site never appealed. Djaiz (pronounced Jazz) did his best with the decor but budget constraints meant that items such as carpet, which would have added a higher degree of comfort to the vast floor area, never eventuated.
On the other hand, the food was so good it attracted a loyal following, myself included. Then last month, when hubby said he fancied French (food not the ladies), I was happy to head for Estragon. Were we ever in for a surprise!
On arrival the café was empty. A notice on the door said “Moved to Jellico Rd opposite Spotlight”. Initially, I was flummoxed but then realised he meant the small commercial block next to the New World carpark and opposite the back of Spotlight’s building.
We left the car where it was a walked the few metres to the neighbouring site where we found Djaiz’s wonderfully improved venue now sporting a new name – Frantalia in recognition of its dual French and Italian menus.
The cafe also has a upstairs room for private functions or overflow while downstairs the casual, rustic ambience combines terracotta tiles, wood panelling and warm earthy tones.
A colonial-style bar throws a touch of British into the otherwise café/trattoria mix.
Altogether we were delighted. The comfortable relaxed environment of Frantalia was appealing and a reflection of Djaiz’ personal warmth and passion for providing value for money. I am sure many customers who knew his old venue will be thrilled with the move he has made.
I was surprised by hubby’s pick of the night. He came with a craving for steak then switched to Ostrich a L’Italian at the last moment and was pleased he did. Cooked with sundried tomato and mushrooms, finished with port wine sauce and served with vegetables, it was good stuff, tender and tasty.
On Djaiz’s recommendation, I tried that classic French casserole Beef Bourguignon – marinated beef pieces cooked in red wine with bacon, onion and carrot accompanied by a generous side of vegetables. It was rich and flavoursome. Interestingly, Djaiz told me he prefers to use chuck steak over blade for this famous French dish – “when slow cooked the meat is extremely tender, the texture is good and full flavour is retained,” he said.
I was glad the evening was such a success because it was the eve of hubby being in bed for three days with the lurgy.
