Tag Archives: 15 on Orange Hotel

Majority of Cape Town hotels not reacting to tourism crisis!

Three months ago we conducted a survey of top-end hotel rates in Cape Town.  Given the tourism crisis in the Cape, I repeated the survey on Monday, calling the same hotels, asking them for their August rates.  Ellerman House remains the most expensive Cape Town hotel by far, starting at R5000 per room, and the Peninsula All Suite Hotel remains the least expensive 5-star hotel, at R1500 per room.  The survey found that the average rate of the sixteen 5-star Cape Town hotels is R 2715 per room, just under R1400 per person, an average decrease by 8% relative to the May rates.   Across all 27 hotels surveyed, the average rate per room is R2227, or just over R1100 per person, only 8 % lower on average than in May. 

Once again it was interesting to hear how the calls were handled, most hotel reservation departments asking careful questions, to identify if the caller was a travel agent/tour operator or a corporate caller, the questioning being very specific in this regard. Holders of a South African ID book or a Protea Hotel Prokard would have had different rates quoted.  Few hotels called had a rate sheet from which to quote immediately, having to access their computer for the ‘best available rate’ information, costing time.  I was shocked at the poor quality of the call handling and quoting by the hotel Reservations departments, quoting odd rates (i.e. not rounded off) very quickly, making it difficult to understand and record them accurately; interrupting while one was still speaking;  having a radio blaring in the background, affecting their ability to understand and hear the request; not all quoting rates with breakfast included, despite being asked for this rate (Protea Hotels quote room only, and refused initially to quote the add-on breakfast rate); an hotel line rang engaged three times; another hotel line was not answered at all; one hotel had a trainee answer the phone, and she did not know that hotel’s telephone number;  one staff member sounded in the depth of depression, as if she hated her job; one hotel did not disclose that it is undergoing major renovations, and its rates have not changed due to the renovations; and one hotel switchboard put me through to the kitchen when I asked for reservations, and I had to call again, as they could not transfer me back to the board.  Worst of all for the hoteliers whose rooms the staff have to sell is that only one (Victoria Junction Hotel) of the 27 hotels I called had a call to action, asking if I would like to book!

Some hotels have not changed their rates in the past three months, or only by a small percentage.  The Protea Hotel Fire & Ice increased its rate by an astounding 64 % to R1480 per room, making this 3-star hotel more expensive than a number of 4-star hotels.  Interesting is that a number of 4-star hotels are more expensive than some 5-star hotels.  The Queen Victoria Hotel rate has increased by 25 % relative to its opening special rate.  However, only eleven of the surveyed 27 hotels dropped their rates, noticeably the Newmark Hotels’ The Ambassador and Dock House (by 35%), and V&A Hotel (by 40%). The Cullinan Hotel has also dropped its rate sharply, by 30%, as have the Westin Grand Cape Town Arabella Quays, the Twelve Apostles, and the Crystal Towers hotels.

The rates were checked for 3 – 6 August per room for 2 adults sharing and inclusive of Breakfast per day, so as to compare the rates fairly.  We added breakfast to the rates where these were quoted separately.   We have ranked the hotel rates from most to least expensive, and reflect the rate change relative to our survey for May 2011 in brackets:

Ellerman House, 5 star, R5000 – R15700 (the new villa has 2 rooms offered at R48600 and 3-rooms at R60500), Tel (021) 430-3200 (no rate change)

Cape Grace Hotel, 5 star, R 4980 – R 14 530 for the penthouse, Tel (021) 410-7100 (10% rate increase)

Cape Royale Luxury Hotel, 5 star, R 3590 – R20816 for the Presidential Suite.  Tel (021) 430-0500 (1% rate increase)

One&Only Cape Town, 5 star, R3489 for South Africans – R5590 for non-South Africans. Tel (021) 431-5888 (10 % rate decrease)

Table Bay Hotel, 5 star, R3166  Tel (021) 406-5000 (International rate dropped, no rate change)

Mount Nelson Hotel, 5 star, R 3000 – R 9000. Tel (021) 483-1000 (no rate change)

15 on Orange Hotel, 5 star, R 2620 – R 2820, Tel (021) 469-8000 (5 % rate decrease)

Dock House, 5 star, R2430 (but pay for 2 days, stay for 3 days offer). Tel (021) 421-9334 (35% rate decrease)

Queen Victoria Hotel, not graded yet but seeking 5 stars, R 2350 – R 2715, Tel (021) 418-1466 (25 % rate increase from its opening special)

Twelve Apostles, 5 star, R  2190 – R  3940.  Tel (021) 437-9000 (24% rate decrease)

Westin Grand Cape Town Arabella Quays, 5 star, R 2160 – R 3640. Tel (021) 412-9999 (27 % rate decrease)

The Taj Hotel, 5 star, R 2150 – R 2650. Tel (021) 819-2000 (2% rate decrease)

Crystal Towers Hotel & Spa, 5 star, R 1700 – R3250.  Tel (021) 525-3888 (20% rate decrease)

V & A Hotel, 4 star, R 1640 – R1905 (but special pay 2 days stay for 3 days offer), Tel (021) 415-1000 (40% rate decrease)

Commodore Hotel, 4 star, R1600 – R 7780.  Tel (021) 415-1000 (no rate change)

Portswood Hotel, 4 star, R 1600 – R 3960.  Tel (021) 415-1000 (no rate change)

Bay Hotel, 5 star, R1600 – R2100 for South Africans, R 2600 – R 5500 for non-South Africans.  Tel (021) 438-4444 (no rate change)

Cullinan Hotel, 5 star, R 1515 – R 3400.  Tel (021) 415-4000 (30 % rate decrease)

Peninsula All Suite Hotel, 5 star, R 1500 – R 3240.  Tel (021) 430-7777 (4% rate decrease)

Protea Hotel Fire & Ice Hotel, 3 star, R 1 480 – R 2300, Tel (021) 488-2555 (64% rate increase!)

Winchester Mansions Hotel, 4 star, R 1470 – R 3390.  Tel (021) 434-2351 (no rate change)

President Hotel, 4 star, R 1460 – R 2550. Tel (021) 434-8111 (no rate change)

Southern Sun Waterfront Hotel, 4 star, R1450 – R 3000. Tel (021) 409-4000 (17% rate decrease)

Cape Sun Hotel, 4 star, R1300 – R 5500.  Tel (021) 488-5100 (13% rate decrease)

Ambassador Hotel, 4 star, R 1250 – R 1950 (but stay for 3 and pay for 2 nights offer), Tel (021) 439-6176 (35% rate decrease)

Protea Hotel Breakwater Lodge, no star grading, R 1220 standard, R1465 business rooms. Tel (021) 406-1911 (5% rate decrease)

Victoria Junction Hotel, 4 star, –  Tel (021) 418-1234 (Only re-opening in September, with rate of R1990)

On Moneyweb yesterday, the FEDHASA hotel association was quoted as saying that the ‘hotel industry is being hard hit by the economic climate and there is very little light at the end of the tunnel’. FEDHASA CEO Brett Dungan, who tried to sell South African hotels down the MATCH river for the World Cup, is quoted as saying that hotel rates have come down ‘dramatically’ (by about 10%, according to him) in the past three years, and that hotel occupancy has decreased by 10%.  The African Sun hotel group, which operated the 5-star The Grace and The Lakes Hotel and Conference Centre in Johannesburg, has not renewed its operating agreement with these two hotels, saying that the 5-star hotel industry in Johannesburg is ‘no longer sustainable’!  The Southern Sun on Grayston Drive in Sandton is also expected to close its doors next year.  Singing a somewhat different tune, to that of a few weeks ago, Arthur Gillis, CEO of Protea Hotels, expressed his optimism for the industry.  Location is the prime asset of a hotel, he said. “I don’t think the industry is in trouble.  I think certain individuals and institutions are in trouble”, he said.  Many would disagree!

POSTSCRIPT 3/8: Cape Town Tourism has sent the following response to this blogpost: “Cape Town Tourism met with hoteliers recently to review the value proposition of luxury hotels in Cape Town in particular. The outcome of our meeting and position on price, value and demand will be included in our next industry communication and feedback given at the industry sessions scheduled for next week.  As alluded to by MEC Winde, business will react to pressures in different ways as they see fit in terms of their own strategies, market demands and business imperatives. It is common knowledge that published rates are not necessarily what are achieved, particularly in the current climate. Whilst we can offer advice, intelligence, guidelines and input in terms of customer feedback and trends, the market will dictate and business will adjust to market demands as they see fit. Our concern must be with the over-all value proposition of the destination i.e. full pallet of accommodation, experiences, restaurants and services rather than too much focus placed on one segment of the industry. Here is an extract from our industry communication to be published:  It is clear that the current depressed nature of arrivals has more to do with externalities and the consumer climate than with accommodation pricing. Cape Town boasts an exceptional, quality product offering and if you look at the complete pallet of accommodation and, experiences on offer, excellent value. We don’t want to undermine the strength of our destination brand by devaluing it. Visitors to Cape Town leave the destination overwhelmingly impressed and willing to return. Post World Cup figures found that 92% of foreign visitors said they would recommend South Africa to others and 96% said they would return. This does not suggest a fundamentally flawed product or pricing problem.  Cape Town boasts some of the world’s best small hotels, B&B’s and guest houses that are competitively priced and offer excellent value for money. The fact that Cape Town has a luxury hotel offering that compares with, and in many instances exceeds, our competitors in terms of quality and setting is an asset to our destination. It is commonly recognised that destination price perceptions are driven more by travel time and distance (transportation costs) than by in-destination costs. There is no evidence to suggest that Cape Town’s in-destination costs have detracted from its value proposition. If we can address the demand problem we face, then the cost of flights should become more competitive.”

POSTSCRIPT 3/8 : Provincial Minister of Tourism Alan Winde has responded as follows: “It is always interesting to see how markets and management react to these pressures. I am also very interested in the new season where we have seen new airlift directly to CT. From France, Switzerland, UAE, Zambia and more in negotiation at the moment. I have asked for a report on our market fact into these places. This will only be good news if we see bums in seats. I will keep you posted once I get the report”.

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com  Twitter: @WhaleCottage 

‘Taste of Cape Town’ offers a taste of Cape Town and Winelands restaurants

I have enjoyed attending the Taste of Cape Town, run in our city for the past four years, and the first one in Camps Bay, as well the one in Mowbray last year, were particularly enjoyable in respect of the large number of diverse participating restaurants and wine estates, as well as easy and ample parking.

Every year the venue has changed, and this year the Restaurant showcase will be held at the Green Point Cricket Club.  Inexplicably, the dates for the event were moved from April, which would have meant better weather, to today until 8 May, and no wine estates are on show, compared to their presence in the past years.  The ‘Taste of…’ showcases are held in major cities around the world, and the one in Cape Town has been organised by Justine Drake since its inception. 

The 14 participating restaurants are Bistro Sixteen82 (Chef Brad Ball serving sticky five-spiced free-range pork belly); Il Leone Mastrantonio (its chef Daniel Toledo serving a selection of Italian specialities);   Jordan Restaurant with George Jardine from Stellenbosch (Eat Out Top 10 George Jardine will offer barrel-smoked kingklip fettucine, Chalmar sirloin, foie gras bourguignon, as well as a buffalo milk yoghurt mousse with Valrhona chocolate); Nobu from the One&Only Cape Town (serving yellowtail sashimi, pork belly with spicy miso, and Japanese halibut with den miso); Pierneef à La Motte’s chef Chris Erasmus will offer Cape Bokkom salad, smoked lamb’s rib with pickled tongue, dried pear dumplings and verjuice poached pear, and milk tart;  Simply Asia;  Wang Thai;  Societi Bistro; Planet Restaurant at the Mount Nelson with Chef Rudi Liebenberg; GOLD; Taj Cape Town; Fyndraai Restaurant from Solms Delta, with chef Shaun Schoeman; and Savour Restaurant at 15 on Orange. 

One can try three dishes at each stand, and one uses crowns to the value of R5 to pay for the dishes, each dish having a different crown value.  Additional attractions are the Eat In Small Produce Market, which will have Buffalo Ridge mozzarella, preserves from Oded’s Kitchen, Tasha’s fudge, La Petite France camembert, and Willow Creek olive oil to taste, amongst others.   Pick ‘n Pay’s Fresh Living Theatre Chef’s Theatre will offer chef’s demonstrations, including Pete Goffe-Wood talking about SASSI, and one can learn how to make canapés at the Pick ‘n Pay Wine & Canapé Experience.  The Grolsch Beer Academy and the Johnnie Walker Whisky Theatre will offer liquid refreshments.

POSTSCRIPT 8/5:  After struggling to find parking anywhere reasonably close by on Friday evening, we went to the Taste of Cape Town yesterday at 13h00, a good time as far as parking went, but a day-time visit with relatively fewer people did not have the same magic as all my previous evening attendances, mainly because one enjoys bumping into other foodlovers.  I was impressed to see so many top chefs hands-on in their food preparation, in what must feel like a production line for them, being George Jardine of Jordan Restaurant, Stefan Marais of Societi Bistro, Chris Erasmus of Pierneef à La Motte, and Brad Ball of Bistro Sixteen82. 

I spent my R100 on 20 crowns on Jordan Restaurant’s Aged Chalmar sirloin and foie gras bourguignon (left), on Bistro Sixteen82’s Sticky five-spiced free-range pork belly with salted caramel and apple celeriac espuma (right), as well as on Societi Bistro’s chicken liver parfait on toast with pineapple chutney.  I was surprised to see a number of wine estates exhibiting as well, not having seen any information about them on the website:  Arumdale, De Wetshof, Hermanuspietersfontein, Idiom Wines, Neil Joubert, Noble Hill, Peter Falke Wines, Quion Rock, Rickety Bridge, Steenberg, Thelema, Van Loveren, Wedderwill, and even Jorgensen Distillery, which is on the list but which I did not see. There was a stand for Whale Tale Ale, which I had never heard of before, but which I must connect with.

The Eat In Small Producers’ Market was spread over two tents, and they are a little lost, not being in the flow of the restaurants and wineries.  I enjoyed meeting Wayne Rademeyer of Wellington’s mozzarella producer Buffalo Ridge, Tina Bester of the Queen of Tarts, tasted excellent frozen yoghurt from an aptly named Scoop, and was impressed with the fresh organic vegetables from The Drift, owned by father and son team David and Bruce Jack of Flagstone Wines.

Taste of Cape Town, Green Point Cricket Club, 5 and 6 May 18h30 – 22h30, Saturday 7 May 13h00 – 17h00 and 18h30 – 22h30, and 8 May 12h00 – 17h00.  Entrance costs R70 with a wine glass, or R160 for a wine glass and crowns to the value fo R100.  Book at www.tasteofcapetown.com or www.computicket.com.

Chris von Ulmenstein, Whale Cottage Portfolio:  www.whalecottage.com  Twitter: @WhaleCottage

Hot Restaurant winter 2011 specials in Cape Town & Winelands

We are delighted that many restaurants in Cape Town and the Winelands have seen the benefit of offering specials, and have done so since last winter, many running through summer too.   The winter specials for Cape Town and Winelands restaurants follow below, and will be updated continuously:

*   Pure at Hout Bay Manor: 3-course dinner for R195, includes 2 glasses of Groote Post wine, 10 May – end June. Closed July.  Tel (021) 790-0116.

*   Pepenero in Mouille Point : sirloin and chips R79, seafood platter R 129, 1 kg prawn platter R99, oysters R9 each, sushi platter R109.  Half price sushi all day.  From 9 May. Tel (021) 439-9027

*   Sinn’s Restaurant at Wembley Square:  lunch (6 options) at R50.  3-course dinner with glass of wine R150.  Sunday Buffet – 2 courses plus coffee R120, 3 courses plus coffee R150.  Winter. Tel (021) 465-0967

*   Theo’s on Beach Road, Mouille Point: oysters R6 each, 1 kg prawns R99, line fish R79, for lunch and dinner.  300 gram sirloin steak, spatchcock chicken peri peri, 500 gram spare ribs all R79 for lunch only.  Full sushi platter R99, half platter R50. Winter. Tel (021) 439-3494.

*   Sevruga in the V&A Waterfront: half price sushi Monday – Saturday 12 – 6 pm; 25 % off sushi Sunday 12 – 2pm, 50 % off Sunday 2 – 6 pm, 3-course menu R160, daily, lunch and dinner; 2-course lunch R120. 3-course lunch and dinner R160. End September. Tel (021) 421-5134

*   Myoga at Vineyard Hotel, Newlands: 7 course dinner, with 5 choices per course, for R195, Mondays – Saturdays, throughout winter. Tel (021) 657-4545

*   Beluga, The Foundry, Green Point: 1 kg Prawns R99; 50 % off sushi and cocktails all day Sunday, and from 12h00 – 19h00 weekdays. 2-course lunch R120; 3-course lunch and dinner R160.  End September. Tel (021) 418-2948.

*   221 Waterfront:  3-course meal at R135 on Wednesdays.  Dine & Cruise package: 1,5 hour cruise, 2 glasses sparkling wine, 3-course meal R370; Lunch & Cruise package: 1 hour cruise and meal R210.  Winter. Tel (021) 418-3633

*  The Lookout Deck, Hout Bay:  Seafood Platter with line fish, mussels, calamari and prawns R65. Until 31 August. Tel (021) 790-0900

*   La Mouette, Regent Road, Sea Point (photograph above): Tasting Menu (items change monthly) 6 courses R240 for 2 persons, Tuesday – Sunday dinner, Friday and Saturday lunch.  Winter. Tel (021) 433-0856

*   Bertha’s in Simonstown: 1 kg Queen prawns cost R99 each, Calamari, mussel, chips, BBQ chicken and wing platter R99, 600g ribs plus 500ml Windhoek draught R99. Winter. Tel (021) 786-2138

*   Aubergine:  2-course lunch R184,  3-course lunch R235.  2-course dinner R200, 3-course dinner R275.   Wednesdays – Fridays except public holidays. Winter.  Tel (021) 465-4909

*   Ferryman’s Tavern, V&A Waterfront: Combo-specials R100 (linefish + calamari), R85 (sirloin + calamari), R99 (pork rib + chicken wings), Mussel hotpot R75.  Winter. Sunday Hot Pot Buffet Eat as much as you like R120, Sundays, until end August.  Tel (021) 419-7748

*   Hildebrand: 2 courses R99, 3 courses R130 if eat before 19h00;  Winter. Tel (021) 425-3385

*   Leaf Restaurant and Bar: 50 % off sushi all day, Dimsum 30 % off, Burgers R50 – R65.  Winter. Tel (021) 418-4500

*   Blowfish in Blouberg: Breakfast specials: egg and bacon sandwich R19, Three Cheese and Mushroom omelette R25, Smoked salmon and scrambled eggs R25; Lunch specials of Surf ‘n Turf, Rack of Ribs, Thai Chicken Curry, and Mussel and Chorizo Chowder at R49 Monday – Saturday 12h00 – 17h00; Dinner specials: seafood platter, slow roasted lamb shank, oxtail stew, and seafood curry R99, Monday – Saturday 17h00 onwards. Winter. Tel (021) 556-5464

*   Vanilla, Cape Quarter:  1/2 price sushi 12h00 – 18h00,  half-price cocktails 4 – 6 pm. Winter. Tel (021) 421-1391

*   Knife restaurant, Century City:  Bagel R35; Salad R45; Rib, meatball, chicken wing and chip platter R60, all specials include a beer/glass of wine/colddrink and coffee.  Lunch special, 12h00 – 15h00, Mondays – Fridays. Winter. Tel (021) 551-5000

*   Saul’s Sushi @ Vegas, Sea Point: 30 piece sushi platter R99 – Wednesdays and Thursdays; two for the price of one – Sundays.  Winter. Tel 087 151 4595

*    Bhandaris Indian Restaurant: Buffet R99 Wednesday dinner and Sunday lunch and dinner. 30 % off for pensioners on Tuesdays. Lowest value meal for free if buy bottle of wine or two drinks for a pre-booked table of up to 10, on Monday evenings; Lamb R79, Chicken R69, Fish R85 – Tuesday – Sundays.  Winter. Tel (021) 702-2975/Tel (021) 782-1525.

*    Zorba’s, Lagoon Beach Hotel, Lagoon Beach Drive, Milnerton: Seafood and meat platter for two plus two glasses of Hartenberg wine R199  19 August – 19 September. Tel (021) 528-2093

*   Trees Restaurant, Townhouse Hotel, Cape Town:  Casserole or steak with starch of day and glass of wine R105.  Winter. Tel (021) 465-7050

*   Down South Food Bar, 267 Long Street: Rib & Prawn Platter including a side and sauces R75.  Winter. Tel (021) 422-1155.

*   Il Cappero, Barrack Street: Daily lunch main course special at R40.  Three month Winter Special Card, costs R 140 for 11 starters, 11 main courses and 11 desserts, at 50 % off the menu price.   Monday – Friday. May – July. Tel 461-3168

*   Cape Town Fish Market:  “All you can eat Breakfast Buffet” R 60, Saturdays, Sundays, and public holidays; Seafood lunch buffet R125, Sundays and public holidays.  Winter. Tel (021) 418-5977

*   Trinity, Bennett Street:  “All you can eat” Dim Sum R135. Two-for-price-of-one burgers Wednesdays. Pizza R50 until 7 pm daily.   Seafood platter R100  on Thursday.  “All you can eat” ribs Mondays R99.  Two for the price of one sushi and Dim Sum Monday – Saturday 12h00 – 20h00.  Pizza R50 Monday – Saturday 12h00 – 19h00. Winter. Tel (021) 418-0624

*   French Toast, Bree Street: Bruschetta tapas free  Monday – Saturdays, 5 – 7 pm.  All wines costing R 400 or less half price on Mondays.  2-course lunch consisting of soup and choice of two tapas plus glass of wine or cup of coffee R89, Monday – Friday 12h00 – 16h00.  Winter. Tel (021) 422-3839.

*   Cru Café Restaurant & Wine Bar, Cape Quarter: Scrambled egg and salmon breakfast for 2 plus bottomless cup of coffee R 78, Weekdays; 2 gourmet burgers with onion rings, French fries and Stella Artois beer R120 weekday lunch; Comfort food (Bobotie or Bredie) for two for R119, including 2 glasses of wine, Wednesday and Thursday evenings. T-bone steak (350g) for two at R150, Friday and Saturday evenings. Until September. Tel (021) 418-6334

*   Krugmann’s Grill, V&A Waterfront: 250 g rump or sirloin R45, 19 – 21 August; 250g rump and starch R59, daily.  Winter. Tel (021) 418-9393

*   The Square, Vineyard Hotel, Newlands:  ‘Tastes of 2011’ focuses on different theme every month, from April – September.  British menu change weekly,  2 courses R140 or 3 courses R170.  Dinner only, Monday – Sunday.  Tel ()21) 657-4500

*   Dunes, Hout Bay : Sunday buffet with smoked salmon, oysters and cooked breakfast R100. Current. Tel (021) 790-1876

*   Arnold’s on Kloof, 60 Kloof Street, Gardens: Jack Black stew (type of stew changes throughout winter) for two plus bottle of Altydgedacht R99.  Tel (021) 424-4344. Throughout winter.

*   Five Flies, One free main course for every main course ordered.  Until end August. Tel (021) 424-4442

*   Balducci’s, V&A Waterfront: Alfresco Lunch specials – soup and salad R89, fish R89, calamari R89, seafood platter for two R245, Steak Roll and chips R85, Steak and chips R99, Burgers R55 – R75, Glass of wine R27, bottle R99.  daily 12h00 – 16h00. Tel (021) 421-6002

*   Harbour House, Kalk Bay: 2-courses R140, 3-courses R160. Excludes Sundays.  September. Tel (021)  788-4133

*   Live Bait, Kalk Bay: Seafood platter R65. Sunday – Thursday evenings, and Monday – Friday lunch. September. Tel (021) 788-5755

*  Polana, Kalk Bay: Mozambique-style prawns, Algarve salad and chips. R50, Sunday – Thursday dinner and Saturday lunch. September. Tel (021) 788-7162

*   Massimo’s Pizza Club, Hout Bay: “Order any 2 adult take away (pizza, pasta salad)” to a minimum value of R100, and get an &Union beer, Darling Brew beer or a 500ml bottle of Bob’s Your Uncle wine for free, all day Wednesdays and Thursdays, Fridays until 17h00.  Lunch offer – Free glass of house wine or beer when ordering main course, Wednesday – Friday, 12h00 – 16h00. Until August Tel (021) 790-5648.

*   Codfather, Camps Bay:  half-price sushi 12h00 – 18h00, daily.  Winter. Tel (021) 438-0782

*   Caffe Milano, Kloof Street: Lunch specials – Rump on a baguette R70; Pizza with pomodoro sauce, mozzarella and basil, R 70.  Winter. Tuesday – Sunday. Tel (021)426-5566.

*   Black Marlin, Simonstown:  2-course meal R115, 3-course R140 includes glass of wine.  Until July. Tel (021) 786-1621

*   Savoy Cabbage:  2-course R175, 3-course R195 includes glass of wine .  Until end August. Tel (021) 424-2626.

*   Bayside Café: for every main course, get another lesser-priced main course.  Lunch Monday – Friday,  Sunday – Thursday.  Until October. Tel (021) 438-2650.

*   Mamma Mia Restaurant,  Steenberg:   2-courses R150, 3-courses R175.  Until August. Tel (021)  701-8585

*   Café Chameleon,  Plattekloof: lunch pizza minus 10%, until August. Tel (021) 911-1025.

*   Cape Town Fish Market, “All you can eat Breakfast Buffet” R60, Saturdays, Sundays and public holidays; Seafood buffet lunch R125, Sundays and public holidays. Winter. Tel (021) 554-5962.

*   Tobago Restaurant, Radisson Blu, Granger Bay: two main courses for price of one, Monday – Saturdays.  Until 30 September.  Tel (021) 441-3414

*   La Bruixa, Sea Point:  Seafood paella for two for R260, includes a salad.  Lunch 12h00 – 15h00.  Until June.  Tel (021) 434-8797

*   Sinatra’s, Pepper Club Hotel, Loop Street:  Glass of bubbly and 6 oysters for R 60.  Fridays from 16h00.  Until December.  Tel (021) 812-8826

*   Chai yo, Canal Walk: Buy two main meals and get lesser priced one free.  Winter. Monday – Sunday.   Tel (021) 555-0620.

*   La Boheme, Sea Point:   2-courses R95, 3-courses R115.  Throughout 2011. Tel (021) 434-8797.

*   Food Barn, Noordhoek:  3-courses with 2 glasses of Steenberg wine R165,  4-courses with 3 glasses of Steenberg wine R185,  5-courses with 4 glasses of Steenberg wine R215.  Lunch daily.  Wednesday – Saturday dinner, May – October. Tel (021) 789-1390

*   What’s On Eatery, Watson Str:  2 course dinner at R 99, includes a glass of wine. Breakfast weekdays R25.  Lunch R39, menu changes daily, on weekdays, R5 extra for glass of wine or milkshake, every 7th lunch is free with What’s On Loyalty Card. 11 May – October. Tel (021) 422-5652

*   Nobu, One&Only Cape Town, Cape Town:  5-course R299, May – August. Tel (021) 431-4511.

*   The Kove, Camps Bay: 2-courses R 120, 3-courses R150.  Rump steak R79, Fillet R99, Grilled Norwegian Salmon R99, Peri Peri baby chicken R90, Line fish R90, Seafood platter R165, Gourmet Burger R60.    Winter. Tel (021) 438-0004

*   The Greenhouse, Cellars-Hohenhort Hotel, Constantia: 6-course meal with wines from Klein Constantia R295. Tuesday – Friday.  Until September. Tel (021) 794-2137

* Dear Me,  Longmarket Street: 25 % off standard price of 3-course (R240) or 5-course (R350) dinner.  Thursdays.  From 19 May until July.  Tel (021) 422-4920

*   Zenzero, Camps Bay: 2-courses R150, 3-courses R180.  Parmesam lamb R99, Veal Saltimbocca R89, Beef & Reef R 120, Gnocchi Ragu R69, Pancetta and pea risotto R79, Canneloni R69, and Kingklip R99.  Winter. Tel (021) 438-0007

*   The Round House, Camps Bay: 7-course lunch and dinner R240, or R460 paired with wine.   Winter. Tel (021) 438-4347

*   Planet Restaurant,  Mount Nelson Hotel:  4-course Vegan Journey menu R300, 4-course The Journey menu R220, 6-course The Journey menu R300.  Winter. Tel (021) 483-1000.

*   Brio 1893: 3-course dinner R165.  Monday – Thursday.  Closing down 12 August. Tel (021) 422-0654

*   GOLD Restaurant: Winter special R200 + 10 % service fee.  June – September. Tel (021) 421-4653

*   Salt Restaurant, Ambassador Hotel:  2 courses R120 amd 3 courses R140.  Receive a voucher for a free bottle of Hartenberg wine for the next visit if order two 3-course meals.  Until 31 August. Tel (021) 439-7258

*   Tuscany Beach, Camps Bay: 50 % off partner’s main course, Dinner, daily; 25 % off Sushi, 12h00 – 18h00, daily.  Winter. Tel (021) 438-1213.

*  1800 Degrees, Cape Royale Luxury Hotel: Hot and cold Tapas and jazz, with a bottle of Diemersfontein wine per couple R195 per person, Sundays, 12h00 – 15h00. 100 gram sirloin, 100 gram rump and 100 gram rib eye steaks R99 plus one sauce and jacket potato.  Winter. Tel (021) 430-0511.

*   St Elmo’s: 2 large regular pizzas R99,90,  2 medium regular pizzas R69,90 Take-away, Daily.  2 Large pizzas R79,90 on Tuesdays;  1 Large pizza plus 400g rack of ribs and chips for R109,90, Take Away, daily; Small pizza plus 330ml Coke R24,90, Monday – Friday lunch. Winter. www.stelmos.co.za

*   Café Delicieux, Welgemoed: 2-course dinner R125, 3-courses R155.  Friday evenings.  Winter. Tel (021) 913-1053

*   Café Manhattan, 74 Waterkant Street and 247 Main Road, Three Anchor Bay: Burger and a glass of wine R45.  Winter. Tel (021) 421-6666/Tel (021) 439-9666.

*   Pigalle, Green Point: 3 course dinner and show R330 – R350, 8 June, 21 July, 10 August, 14 September.  Tel (021) 421-4848

*   Pepper Club on the Beach, Camps Bay: Seafood platter R149,95; Sirloin plus 3 prawns R 98,95; Prawn platter R98,95.  Until 31 December. Tel (021) 438-3174

*   Mint, Taj Hotel: 3 courses plus a glass of Ken Forrester Chenin Blanc or Merlot R185, Monday – Sundays, Until 30 September. Tel (021) 819-2000

*   News Café, Green Point: English Breakfast R19, 7h00 – 9h00 Monday – Friday, 7h30 – 9h00 Saturday and Sunday, until 1 February 2012

*   Long Street Café: Butter Chicken Curry and rice, R55, until 10 June, Monday – Sunday.  tel (021) 424-2464

*   Savour Restaurant, 15 on Orange: 3-course meal R180, Monday – Sunday, Until 31 August. Tel (021) 469-8037

*   La Colombe, Constantia: Lunch – 3-courses R240, 3-courses plus wine R280, Monday – Saturday, until 30 November.  Dinner – 5-courses R310, 5-courses plus wine R390, Monday – Saturday, until September. Closed 30 May – 20 June.

*   Catharina’s, Steenberg Hotel: 2-course lunch R165, 3-course lunch R195, 3-course dinner R215.  Until 1 September.  Tel (021) 713-2222

*   The Grand Café and Beach Granger Bay: 2-courses R 125, 3-courses R150, Tuesday – Sunday. Winter. Tel (021) 425-0551

*   Constantia Uitsig: 2-course lunch and dinner R190, 3-course lunch R220, 3-course dinner R250, Monday – Saturday. Until 30 September.  Closed 4 – 26 July.

*   Blues, Camps Bay: 2-courses R120, 3-courses R150, includes a glass of wine and cup of coffee. Monday – Sunday.  Until 1 September.

*   River Café, Constantia: 3-courses and carafe of wine R180, lunch, Monday – Saturday.  Until 30 September. Tel (021) 794-3010.  Closed 10 – 30 August.

*   La Cuccina, Hout Bay: Homemade meal for two plus bottle of wine R100. Monday – Saturday. Until 30 December.

*  Mugged on Roeland: All you can eat Pizza R80, Friday evenings. Until 30 December. Tel 084 5894 665

*   Chapman’s Peak Hotel, Hout Bay: Free bottle of Elements wine plus 2 Amarula Crème Brulee with two meat main courses ordered; 1 kg prawns R99; Soup R35; Malay Lamb Curry R89; Mussel Mexicana R69; Winter Platter R99.  Monday – Saturday lunch and dinner. Until 30 September. Tel (021) 790-1036

*   Rick’s Café Américain, Park Road: Tapas or Mezze Platter plus 1/2 litre house wine R105; 1/2 litre Paulaner, Erdinger and Valentins beer R 30, 5 – 7 pm; Lunch specials from R39; and more specials on drinks. Winter.  Tel (021) 424-1100

*   Barocca, Camps Bay Club: 2 for the price of one burgers Tuesday evenings; Pasta and a glass of wine R50 Thursday evenings.  From 5 pm.  Winter. Tel (021) 438-1992

*   Seaforth Restaurant, Simonstown: Deep fried prawns R90 Tuesdays; hake and chips R38 Wednesdays; Eat as much calamari as you like R49 Thursdays; Steak and calamari R78 Fridays; Eat as much as you like pork spare ribs R88 Saturdays. From 6 pm. June. Tel (021) 786-4810

*   Pizzeria Villagio, Howard Centre, Pinelands: Free glass of Teddy Hall wine with home-made pasta on Tuesdays.  Winter. Tel (021) 531-4473.

*   delish, Hout Bay: Cooked breakfast R35; Soup and ciabatta R30, Monday – Friday lunch; Tagines, ragouts and curries plus glass of wine or beer R75, from 12h00, daily.  Winter. Tel (021) 790-5324

*   Café Sofia, Sea Point, Kloof Street, Camps Bay and Green Point: Buy 2 main courses and get one free, from 17h00, daily.  Winter.

*   Saul’s Taverna, Sea Point: 2-course meal and cocktails for two R140.  Winter. Tel 087 151 4592

*   Adega, Sea Point: Lamb shank R69, Feijoada R89, 1kg King Prawns R95. Winter. Tel (021) 434-3029

*   La Grotto, Plumstead: 300g rump steak R89. Winter. Tel (021) 797-8420.

*   Wangthai, V&A Waterfront, Constantia, Lagoon Beach, Somerset West:  Free glass of Durbanville Hills wine with Curry Festival meal.  Winter. Tel (021) 421-8702/(021) 794-0022/(021) 551-9254/(021) 855-0112.

*   Addis in Cape Ethiopian Restaurant, 41 Church Street: 2-course set menu R130.  Tel (021) 424-5722. Winter

*   Ocean Basket, Western Cape: Oysters R8 each, until 15 July.

*   Azure Restaurant, Twelve Apostles Hotel, Camps Bay: 4-courses R370, 5-courses R495, wine flight prices R50 – R135, until October. Tel (021) 437-9000

*   Diva Pizza, Buitenkant Street: 2 large margherita pizzas with choice of two toppings R85 on Tuesday and Saturday evenings.  Until 31 August. Tel (021) 461-0013

*   Harveys, Winchester Mansions, Sea Point: 2-course lunch R130, 3-course lunch R160; 2-course dinner R150, 3-course dinner R 180.  Monday – Sunday. Winter. Tel (021) 434-2351.

*   Savour, 15 on Orange Hotel: Sunday Lunch Buffet plus ‘never-ending supply of Methodé Cap Classique’ R265.  Winter. Tel (021) 469-8000

*   Karibu, V&A Waterfront: 220g rump, Malay chicken, calamari, and bobotie R49.  Monday – Sunday lunch, Sunday – Wednesday dinner.  Until 31 August. Tel (021) 421-7005.

*   Hussar Grill, Green Point and Camps Bay: 2-courses R99, no corkage.  Winter. Tel (021) 433-2081/(021) 438-0151

*   Tokyo Restaurant & Sushi Bar: Buy one get one free daily; Sushi Buffet Wednesdays, Fridays and Saturday evenings R110.  Winter. Tel (021) 424-5108.

WINELANDS

Franschhoek

*   Allee Bleue, outside Franschhoek: choice of three 250g steaks at R115, including a glass of estate wine, current. 3-course lunch R 100, and R150 with wines paired.  Chicken and Prawn Potjie with Roti and glass of Allee Bleue Isabeau or Shiraz R85.  Lunch, Wednesday – Sunday. Until end September. Chicnic picnics daily (weather depending), R145 per person. Summer Tel (021) 874-1021

*   Ryan’s Kitchen at Rusthof, Franschhoek: 3-course dinner R195; 6 course Taste of Africa dinner R295.  Winter. Closed 27 June – 14 July.  Tel (021) 876-4598.

*   Reuben’s, Franschhoek: 2-course lunch and dinner R 220, 3-courses R268, 4-courses R315.  Current. Tel (021) 876-3772

*   Allora in Franschhoek: 3-course Sunday lunch R100.  Winter. Tel (021) 876-4375.

*   L’ermitage, Franschhoek: 1-course R93, 2-courses R125, 3-courses R175, and glass of wine with each option. Lunch. Winter. Tel (021) 876-9200

*   French Connection, Franschhoek: 2-courses R95, 3-courses R125.  Winter. Tel (021) 876-4056

*   Grande Provence Jonkershuis, Franschhoek: 4-course lunch and dinner, minimum 8 guests, R200.  Monday – Saturday dinner, Monday – Sunday lunch.  Closed 18 – 31 July.  Until 30 September. Tel (021) 876-8600

*   Mon Plaisir @Chamonix, Franschhoek: 2-courses R 170, 3-courses R199.  Winter. Tuesday – Sunday lunch, Wednesday – Saturday dinner.  Tel (021) 876-2393.

*   Monneaux Restaurant, Franschhoek Country House: Cape Malay Curry R95, Wednesday evenings; Firecracker Menu – 2 courses R145, 3 courses R175, all nights.  Winter. Tel (021) 876-3386

*   Salmon Bar, Franschhoek: 3-course dinner plus glass of Porcupine Ridge R150, Fridays and Saturdays.  Winter. Tel (021) 876-4591.

*   Mange Tout, Mont Rochelle Hotel, Franschhoek:  2-courses plus glass of wine R150, 3-courses plus glass of wine R190, Winter Brunch Buffet plus glass of bubbly R150.  Winter. Tel (021) 876-3000.

*   Fyndraai, Solms Delta, Franschoek.  2-course Sunday Lunch Buffet R125. Tel (021) 874-3937.

Paarl

*   Laborie Restaurant in Paarl: 5 food portions each paired with wine R395.  Winter. Tel (021) 807-3095

*   Freedom Hill: 10 % off discount with Loyalty Card.  Closed July and August.  Winter. Tel (021) 867-0963

*   Bosman’s, Grande Roche, Paarl: 2-courses R120, 3-courses R155.  Monday – Sunday lunch.  Until April (except 20 December – 10 January). Tel (021) 863-5100.

Stellenbosch

*   Olivello, Klapmuts, outside Stellenbosch: 2-course meal R115, 3-course meal R135 plus glass of wine.  Winter. Tel (021) 875-5443

*   96 Winery Road, Stellenbosch: 3-course lunch and dinner from a la carte menu (with a few surcharges), with glass of Ken Forrester Chenin Blanc or Petit Cabernet Sauvignon/Merlot, R180, Winter; 4-course Chocolate dinner in conjunction with Lindt Chocolate Studio.  R300. 15 June. Tel (021) 842-2020

*   Warwick, Stellenbosch:  Tapas menu range R15 – R45 per dish. Winter. Tel (021) 884-4410

*   Dornier Bodega, Stellenbosch: Meat-free Mondays, Comfort Tuesdays, Pasta Wednesdays, Soup Thursdays, Fish Fridays, all R79, lunch, May – September, Tel (021) 880-0557

*   Towerbosch Restaurant, Knorhoek Wine Estate, Stellenbosch:  Soup & Bredie Menu with soup and bredie R90, Wednesdays – Saturdays; Asado Argentian-style braai on Sundays R165.  May – August. Tel (021) 865-2958

*   Tokara Restaurant, Stellenbosch: Chef’s Menu – 3 courses and amuse bouche and palate cleanser R225.  From 10 May, during winter. Tel (021) 885-2550

*   Jordan Restaurant with George Jardine, Stellenbosch: 1-course meal with glass of wine R95; 4-course meal with 2 glasses of wine R 225. Tuesday – Saturday lunch, Thursday and Friday dinners.  From 10 May in winter.  Tel (021) 881-3612

*   Terroir, Kleine Zalze estate:  2-courses R170, 3-courses R195.  Includes glass of Kleine Zalze wine.   May – September. Monday – Saturday lunch and dinner,  Sunday lunch.  Closed 1 – 11 July. Tel (021) 880-8167

*   Restaurant Christophe, Stellenbosch:  4-course dinner R150 Tuesday – Saturday.  Inexpensive Bistro lunches Tuesday – Friday.  Closed down 24 June. Tel (021) 886-8763

*   Overture, Stellenbosch: 2-course meal R 160.   Winter, but closed in July.  Tel (021) 880-2721

*   Wild Peacock Food Emporium, 32 Piet Retief Str, Stellenbosch: 3-course dinner and glass of wine R140.  Wednesday evenings. Winter. Tel (021) 887-7585

*   Delaire Graff, Helshoogte Pass, Stellenbosch : 3-course Organic Tasting Menu with 2 glasses of wine R295, Monday – Friday lunch, Wednesday – Friday dinner.  Winter. Tel (021) 886-8160

*   Johan’s at Longridge, Stellenbosch: 2-course lunch plus glass of wine R150.  Friday – Tuesday lunch (closed Wednesdays and Thursdays).  Winter. Tel (021) 855-2004.

*   Delheim, Knorhoek Road, Stellenbosch: 3-course Mushroom Week mushroom menu R120 for 3 courses and 3 glasses of Delheim wine.  Until 10 July.  Tel (021) 888-4607

Somerset West

*   Waterkloof, Somerset West: Receive a R100 voucher off for a meal in June, for meals in May.  Tel (021) 858-1491

Hermanus

*   Season in Hermanus: Sunday lunch roast from R65; Afval plus soup and glass of wine R65 on Wednesday for lunch or dinner; Lowest priced of two steaks ordered on Friday evenings is free.  August. Tel (028) 316-2854

*   The Class Room, Hermanus: 3-course Sunday lunch R130.  Winter. Tel (028) 316-3582

*   Rossi’s Italian Restaurant, Hermanus: Half price pizza and pasta Mondays;  free bottle of house wine for table of 2 or more on Wednesdays; Children under 4 eat free on Thursdays. Winter.  Tel (028) 312-2848

*   Mediterrea, Hermanus: 50 % off all main courses, Sunday – Thursdays.  Until 31 August. Tel (028) 313-1685

*   Joe’s Restaurant, Stanford: Abalone Buffet (abalone fritters, sausage, scotch eggs, burgers, curry, samoosas, and lasagne) R95, daily lunch. Winter. Tel (028) 3410 662

Plettenberg Bay

*   Nguni – Friday dinner special R50.  Every Friday.  Winter. Tel (044) 533-6710

POSTSCRIPT 5/5: TV presenter Liezel van der Westhuizen has praised her Restaurant Special meal at Blowfish as follows: “Thank you for your HotWinter specials on your site, tried out the lunch special at BlowFish, it was good value for money xoxo”

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: @WhaleCottage

Copyright: Whale Cottage Portfolio

Hotels in Cape Town offer good range of rates, but discriminatory to foreigners

An article in the Cape Business News, entitled “Fedhasa to monitor Cape hotel pricing”, echoed a promise of such a survey by FEDHASA Cape Chairman Dirk Elzinga at the recent Tourism Destination Conference.  Elzinga promised that his association would conduct the survey in response to the accusation by Conference speaker and Cape Town Routes Unlimited Chairman Peter Bacon as well as provincial Minister of Tourism Alan Winde, that Cape Town’s hotels are expensive, and do not reflect the law of supply and demand, which should bring down rates, given poor demand, thereby giving our city a bad reputation, it was alleged. 

Given that FEDHASA Cape still has not conducted the promised survey, I decided to do my own independent survey last week, to get a feel for pricing of the largest and best known Cape Town hotels, asking them for their May rates.  Ellerman House is the most expensive Cape Town hotel by far, starting at R5000 per room, and the Peninsula All Suite Hotel is the least expensive 5-star hotel, at R1570 per room.  The opening offer of R1875 per room at the Queen Victoria Hotel is exceptional, given what it offers.  Interesting too is that a number of 4-star hotels are more expensive than some 5-star hotels.  The survey found that the average rate of the sixteen 5-star hotels surveyed is R2939 per room, just under R1500 per person.   Across all 27 hotels surveyed, the average rate per room is R2419, or just over R1200 per person, not cheap given that it is winter in May, and that there is poor demand. 

It was interesting to hear how the calls were handled, most hotel reservation departments asking careful questions, to identify if the caller was a travel agent/tour operator, single or double, a corporate business client, South African ID book holder, and/or a Protea Hotel Prokard holder, all of which would have affected the rate quoted.  Few hotels called had a rate sheet from which to quote immediately, having to access their computer for the information, costing time.

The rates were checked for 3 – 6 May (or the dates nearest these if one or more dates were fully booked already), per room for 2 adults sharing and inclusive of Breakfast per day, so as to compare the rates fairly.  We added breakfast to the rates where these were quoted separately.   We have ranked the hotel rates from most to least expensive:

Ellerman House, 5 star, R5000 – R15700, Tel (021) 430-3200

Cape Grace Hotel, 5 star, R 4510 – R 5680, Tel (021) 410-7100

One&Only Cape Town, 5 star, R3889 for South Africans – R5990 for non-South Africans. Tel (021) 819-2000

Dock House, 5 star, R3790 (but pay for 2 days, stay for 3 days offer). Tel (021) 421-9334

Cape Royale Luxury Hotel, 5 star, R3565.  Tel (021) 430-0500

Table Bay Hotel, 5 star, R3166 for South Africans, R 6000 for non-South Africans, Tel (021) 406-5000

V & A Hotel, 4 star, R3115 (but special 2 days pay for 3 days stay offer), Tel (021) 415-1000

Mount Nelson Hotel, 5 star, R 3000. Tel (021) 483-1000

Westin Grand Arabella Quays, 5 star, R 2960. Tel (021) 412-9999

Twelve Apostles, 5 star, R2865 – R4480.  Tel (021) 437-9000

15 on Orange Hotel, 5 star, R2770 – R2970, Tel (021) 469-8000

The Taj Hotel, 5 star, R2200. Tel (021) 819-2000

Cullinan Hotel, 5 star, R2150.  Tel (021) 415-4000

Crystal Towers Hotel & Spa, 5 star, R2120 – R3220.  Tel (021) 525-3888

Ambassador Hotel, 4 star, R1920 (but stay for 3 and pay for 2 nights offer), Tel (021) 439-6176

Queen Victoria Hotel, not graded yet but seeking 5 stars, R1875 special opening rate until July, Tel (021) 418-1466

Southern Sun Waterfront Hotel, 4 star, R1750. Tel (021) 409-4000

Victoria Junction Hotel, 4 star, R 1686. Tel (021) 418-1234

Commodore Hotel, 4 star, R1600.  Tel (021) 415-1000

Portswood Hotel, 4 star, R 1600.  tel (021) 415-1000

Bay Hotel, 5 star, R1600 – R2100 for South Africans, R 2590 – R3690 for non-South Africans.  Tel (021) 438-4444

Peninsula All Suite Hotel, 5 star, R 1570.  Tel (021) 430-7777

Cape Sun Hotel, 4 star, R1500.  Tel (021) 488-5100

Winchester Mansions Hotel, 4 star,  R1470 – R1930.  Tel (021) 434-2351

President Hotel, 4 star, R1460 – R1660. Tel (021) 434-8111

Protea Hotel Breakwater Lodge, no star grading, R 1295 standard, R1665 business rooms. Tel (021) 406-1911 

Protea Hotel Fire & Ice Hotel, 3 star, R 900, Tel (021) 488-2555

To contrast the rates of hotels in the city, a rate survey was also conducted amongst the 24 members of the Camps Bay Accommodation Association, consisting of mainly 4-star guest houses.  The average May rate for the Association members is R766 – R1173 per room, the lowest rate being R500 per room.  The most expensive rate is R1600 for the 5-star Atlantic House.  Guest houses have dropped their winter rates by up to 50 % for many years already, understanding about demand and supply

What is most disturbing is that some hotels are offering South Africans better rates than they would offer international guests, very short-sighted in our opinion, given that it signals to international guests that they are not as desired, and means that they could be staying away from Cape Town and going on holiday elsewhere.  Price discrimination against foreigners is something the provincial Minister of Tourism Alan Winde should urge FEDHASA Cape to fight against, and to encourage hotels to drop this practice.

POSTSCRIPT 20/4: Rey Franco, Deputy Chairman of FEDHASA Cape, has e-mailed this comment: “Thanks for this, I do need to correct you on one specific comment you have made by saying we have not done the survey. Rema and I are checking the rates daily, on Expedia, booking.com and others. It is important to note that we decided to do the survey over a minimum of 3 months before releasing any information in order to ascertain the actual status of the rates stituation. Something the media forgot to mention. I am sure you would agree that looking at rates for only a few days is certainly not going to show any worthy trend. To show you why this survey must be conducted over a longer period I have attached the rates as displayed this morning under the certain categories for your perusal. You will see how low they are. See what you can get from the Taj! It is also important to note that rates will vary dependant on demand especially where large conferences and events are concerned. Another reason why rates need to be averaged out correctly. I will do the same daily searches on the additional hotels you have tested to ensure a wider trend analysis.”

POSTSCRIPT 24/4:  We received the following e-mail from Dirk Elzinga, Chairman of FEDHASA Cape: thank you for your email/copy of your blog that was passed on to me while I am travelling overseas. It made some interesting reading, and I am sure that we are able to make good use of your suggestions. I trust that the response you received from Rey Franco is clear to you, and that you do understand that we as Fedhasa try to get some 
realy (sic) reliable information about the relative pricing of our hotels in Cape Town. A once off snap shot comparison obviously does not serve this purpose. We definitely will inform our members and the media about our findings of this ongoing survey as soon as we feel that we have collected sufficient data to express an opinion based on facts. As Rey wrote, this will at least take three months or so.”

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com  Twitter:@WhaleCottage

Restaurant Review: Cassis Paris Salon de Thé très délicieux

I have been to Cassis Paris in the Gardens Centre many times, and often had a sit-down quiche at the tables and chairs just outside the shop there.   The sit-down service there has been disappointing, not matching the wonderful products they serve in their Patisserie and Boulangerie.  The owner Patrick Moreau now owns three Cassis Paris outlets, and has just added a good Salon de Thé to his Newlands branch, bringing Paris to Newlands, and matching the quality of his wonderful breads and pastries, with some service deficiencies.

Moreau was born in Brittany, but grew up in Paris.  He met his South African wife on a cruise ship, where both were working, and they worked in Bangkok before Moreau had the yearning to start his own business.  A holiday back ‘home’ in South Africa in 2007 led him to identify a gap in the market for an upmarket French-style patisserie and boulangerie.  He opened in the Gardens Centre, well located next door to Raith Gourmet, three years ago, and in Newlands eighteen months ago.  The Salon and the outlet in Constantia Village were opened in December.  His products inside the display cabinets at the 15 on Orange hotel have been removed.  The business is so successful that Moreau is at his Montague Gardens factory, overseeing the production of the pastries and breads, during the week.  Over weekends he circulates between his outlets.   He told me that Somerset West and Mouille Point are on his wishlist for future outlets.

I was impressed to see Patrick hands-on behind the counter of his Newlands branch, in which the patisserie counter was filled with the most beautiful selection of pastries.   A smaller counter deeper in the shop sells a selection of breads, croissants and brioche.

The Salon de Thé is a smallish space, with white tables and chairs set inside as well as outside, with branded Cassis Paris umbrellas protecting the outside tables against the heat.  My table was wobbly, but the waiter quickly fixed this problem. The colour scheme at Cassis Paris is a most definite purple, and the bench attached to the wall inside the restaurant is purple.  Cutlery is by Fortis, and is obviously shiny new, offered with a purple paper serviette. The menu cover is purple, as is the apron the staff wear over a black shirt and black pants.  The menu is extensive, and is neatly presented in plastic sleeves.   It focuses on the products which Cassis makes, presented in the French style.   French style chanson music was switched on after about an hour of my arrival, and was well matched to the theme.

I love that the Salon serves an all day breakfast, even if their breakfast dishes differ from our usual South African taste.   I had the Cocotte Cassis, served as a one-pot (in a purple Le Creuset mini-pot) breakfast with potato croquettes, tomato, eggs and bacon (R38), served with toast.  It consisted mostly of potato.  Other Light Meals are muesli, yoghurt and fruit (R35); the Le Classique two-egg and bacon breakfasts costs R30; Pain Perdu (French Toast) costs R 22; a Cocotte Paris consists of crème fraîche, camembert, Toulouse sausage, bacon, spinach, onions, croûtons and egg (R45).   The La Complète is a savoury pancake containing Gypsey ham and egg, and costs R40; salads range in price from R 32 – R50; lovely quiches  (spinach and feta, and ham and cheese) cost R26; a Provençale tart costs R28, and sandwiches R25 – R33.  The Viennoisseries section lists about fifteen pastries which are available from the patisserie.  Brioche, croissants, pain au chocolate and apple turnovers can also be ordered.   A full page of the menu is dedicated to twenty-five “Sweets”, including chocolate eclairs (R16) and their popular Concerto (chocolate mousse and chocolate biscuit) costing R26.   My dessert choice was a Tiramisu (R28), served in a plastic cup that looked shabby in that it had a crack in it.  Its content was excellent however, drier than we are used to locally, with not much creaminess.  Imported French teas Mariage Frères are available at R24.   If one would like wine with one’s meal, one can buy it next door at Wine Concepts.

Initially the waiter serving me was attentive, and fetched and carried what I requested, but once I had finished eating, he left me stranded, and I had to ask another waitress to bring a dessert and Illy cappuccino (R14).   Moreau’s wife came to take over the service, and apologised, explaining that my waiter had to take over the coffee-making as the person designated to do this had to have a lunch break!   If one takes any pastries away, they are neatly packed in a purple Cassis Paris box, with branding in gold and a golden board on which the pastry is presented.  The bill says thank you in English and French.

Cassis Paris has a fantastic opportunity to win business from the nearby Melissa’s, which is attracting greater dissatisfaction from its long-standing customers.  However, it needs to improve its service, as this is Melissa’s weakness too.   There is only a service door connecting the shop and the Salon, which could mean that Cassis Paris staff may neglect the clients in the sitdown Salon de Thé.  I walked past Melissa’s to get to my car, and Melissa’s was half full, showing that it had lost some custom to Cassis on that day.  Moreau will have to check on his branches – I was in the Constantia branch yesterday, and was served by a chewing gum chewing staff member, an absolute no-no in the hospitality industry.  Cassis Paris has an opportunity to serve teas and coffees from its Constantia branch on a reduced scale, served with its great pastries, given the poor coffees served by the close-by The Village Beanery.

POSTSCRIPT 3/6/12: Cassis Salon de thé has just opened in Gardens’ Centre, with a superb menu and excellent service.  It is located on the upstairs level, and not next to its shop.  The Vol au vent is excellent value at R48.  All pastries stocked in the shop can be ordered to eat or take-away at the restaurant, but at a surcharge. Opening hours are Monday – Friday 7h30 – 19h00; Saturday 7h30 – 17h30; Sunday 7h30 – 14h30.

Cassis Paris Salon de Thé,  Newlands Village, corner Kildare and Main Road, Newlands.  Tel (021) 671-1305.  French Oven Head Office Tel (021) 552-1305.  www.cassis.co.za. (The website contains a listing of every product sold in the stores, with a description and a good quality photograph of each.  The website does not list the new Constantia store, nor the Salon de Thé).   Monday – Friday 8h00 – 18h00, Saturday 8h00 – 16h00, Sunday 8h00 – 14h00.

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: @WhaleCottage

Restaurant Review: Reuben’s at the One&Only Cape Town is a-maze-ing!

Let me admit at the outset that I was sceptical as we set off to our dinner on Saturday evening at the new Reuben’s at the One&Only Cape Town, which opened last Wednesday.  I need not have been.  I was overwhelmed by how outstanding the food and service was, with fair prices for the food, but with generally more expensive dishes than those at Reuben’s in Franschhoek, and with very high prices for mostly exceptional wines.  Reuben’s at the One&Only Cape Town is a ‘grown-up’ and sophisticated Reuben’s, the best Reuben’s by far!

I have never written a review about Reuben’s Restaurant, despite it having been my favourite ever since I stumbled upon it in June 2004, when it first opened in Franschhoek.  Immediately I felt it was a restaurant for me, and it became my favourite, and we recommended it passionately to our Whale Cottage Franschhoek guests.  The initial service levels, which made Reuben’s the top of the Eat Out Top 10 Restaurants as well as Reuben Riffel the Top Chef six months after opening, could not be maintained, and gradually the service levels dropped, starting with the telephonic bookings, down to rude service from the then-sommelier/manager.

A review of the new Reuben’s needs to trace back the history of its opening at the One&Only Cape Town.  It is well-known that Gordon Ramsay’s maze opened at the hotel in April 2009, and that the contract with the restaurant was abruptly cancelled by the hotel at the end of July.  Reuben Riffel was tipped to open in Ramsay’s place, but Reuben denied this to us and to the media.   Clare McKeon-McLoughlin of Spill Blog confidently predicted Reuben’s appointment, even though Reuben had not yet made a final decision nor signed the contract.  We were told that her disclosure caused mayhem in the hotel, as staff at the hotel did not know about the appointment, and that the then Hotel PRO Etienne de Villiers’ supposed “endorsement” of the apppointment in the Spill blog post was untruthful, and may have led to his recent departure from the hotel.   It would appear that an Irish maze staff member, who has since returned to London, was the mole, spilling the beans to Spill.   In less than a month after the announcement of Reuben’s appointment, the restaurant has opened its doors at the One&Only Cape Town, and is confidently trading.   In terms of this controversy, Reuben says he prefers to stay out of it and remain in the kitchen!

When I made the booking on the morning of our dinner, the restaurant answered as “Restaurant at One&Only”, the interim name that the restaurant had before Reuben’s opened.   We were allowed to park in the basement of the hotel, and there is no charge.  When we walked into the restaurant, we could not help but feel that we were in maze.  I was looking for the Brasserie that Reuben had been quoted to be opening at the One&Only Cape Town, but we could not see it.  The same horrid carpet and massive orange lampshades are still there.   The furniture has not changed, although the table tops have been varnished and the Reuben’s name engraved into them.  Other than branding on the chic black and burgundy staff aprons, on the lift list, and on the menu, there is no Reuben’s branding outside or inside the restaurant.  Surprisingly, the orange/brown colouring of the maze interior matches Reuben’s rust brown colour scheme almost perfectly.   We were critical of the maze interior when we went there soon after its opening last year.  Reuben says that the interior will be amended in three stages, with the tables completed, and bistro boards with specials going up shortly.   The interior decorator that Reuben’s has used in Franschhoek and Robertson will be coming this week to see how she can soften the harsh hotel interior.

The maze and Reuben’s marriage will take some time to gel to the benefit of the new restaurant.   From maze the restaurant has inherited the decor, all the waitrons (there was no shortage of staff on the floor), managers and also kitchen staff, the outstanding sommelier Andre Bekker and his Diamond award-wining Diner’s Club Restaurant Winelist, a wine library of over 700 wines, the choice of three breads baked by the kitchen, and the waitron service standards that have been set in the past, being much higher than those of Reuben’s in Franschhoek.   From Reuben’s comes the menu, the little coarse salt pots on the tables, a far more informal style of dress (the ties of the managers have come off), a more relaxed interaction with customers, something that was not encouraged at maze, as well as new serving dishes and some cutlery.  The One&Only staff were trained by Reuben’s wife Maryke about their service standard, the menu and the food.  The staff have tasted the dishes, and are still doing so as Reuben fine-tunes the menu for the official 1 October start.   The winelist and the menu are miles apart, and need to find each other, the former being very expensive and also out of character with the Brasserie feel which Reuben’s wants to create, and with the winelists in Franschhoek and in Robertson.

The exact relationship between Reuben Riffel and the One&Only Cape Town is unclear, but the hotel employs and pays the Reuben’s kitchen and waitron staff.   The brief was for Reuben to get the best kitchen staff possible.  This reduces the risk for Reuben, and means that he is compensated for his brand name and for his time through a share of the turnover.   Having a room at the hotel is a fringe benefit the Reuben’s Franschhoek staff are enjoying when they come through to town.  The arrangement with the hotel has allowed Reuben to appoint Camil Haas, previous owner of Bouillabaisse in Franschhoek and Green Point and of Camil’s in Green Point, to substitute for him at the One&Only Cape Town and in Franschhoek from October, giving each of these two Reuben’s a heavyweight chef every day.   In addition, Maritz Jacobs, previously of Le Quartier Français and 15 on Orange hotel, is the new Head Chef at the One&Only Cape Town, meeting Reuben’s requirement for a young and energetic chef.  The Pastry Chef is René Smit.  Reuben is called the Concept Chef on the menu, as he is on the Reuben’s menus in Franschhoek and in Robertson.  Samantha Housden from Tank will be joining as the Restaurant Manager on 1 October.  Reuben recently bought out his Boekenhoutskloof partners Tim Rands and Marc Kent, who helped him set up the business six years ago.  He says this gives him new flexibility to make decisions more quickly, and to steer his business where he wants it to go.

The menu is A3 in size, and has the same format as that in Franschhoek and Robertson.  It is neatly divided into a Starters, Main Courses and Desserts section, as well as a mini Vegetarian menu of Starters and Main Courses, a Fish and Seafood section, as well as Side Orders.   In future it will also carry the names of the special suppliers of fine organic produce that Reuben’s will be sourcing.   The menu content in terms of dishes offered is vastly different at the new Reuben’s, compared to the Franschhoek branch.  The menu is being fine-tuned in the next 10 days before the official opening, and has already seen changes in the first four days of its operation.

A small bowl of olives was brought to the table, as was three types of bread: a baguette, tomato bread and black olive bread.   Butter was on the table, as was a bottle of Willowcreek olive oil.  I ordered Asparagus with a hollandaise and orange reduction (R60) as a starter from the Vegetarian section, which was topped with the most wonderful micro-herbs, being miniature coriander, basil and rocket, and adding the most wonderful taste to this dish, beautifully presented on a glass dish.   Other starters are oysters at R25 each, pickled veal tongue (R60), chilli salted baby squid and shredded duck salad at R70 each, salmon tartar and cured venison at R75 each, mussels (R80), and a white asparagus and langoustine salad (R110).

My main course was the most wonderful kingklip (R140) – a good portion of firm fish, served with the unusual combination of avocado, on a bed of mash (I chose it to be plain, but the menu specified it to be tumeric mash), and with crunchy Chinese cabbage, a mint salsa and coconut cream.   The same micro-herbs served as garnish for the dish, and again added a unique taste to round off the dish, the best kingklip I have ever eaten.  My only criticism was that a serrated knife instead of a fish knife was served.  My colleague had Karoo lamb curry (R135), served in a bowl, with sambals (yoghurt and pineapple, and chopped tomato and cucumber) and basmati rice in a tiny iron pot, presented on a separate dish.    She loved the genuine Cape Malay taste of it, and picked up garlic and ginger notes, as well as jeera, cardamom and barishap spices in her lamb stew, with dhania leaves on top.  She called it “hemelse kos”, it tasted so good!   Other Main Course options are lamb rack (R175); ostrich fillet, 180 g beef fillet and a 450 g rib-eye steak at R 170 each; quail saltimbocca (R130); 240g sirloin and pork belly at R125 each; veal tripe (R120); and Reuben’s faithful wonderful calf’s liver at R115.  Other Fish options were yellowtail (R110) and Tandoori spiced prawns (R170).   Side orders cost R 35, but all main courses come with a starch and a vegetable.

For dessert my colleague had Muskadel crème with poached hanepoot grapes, ginger crumble and raspberry ice cream, in a glass bowl and served on a slate plate.  Slate is used extensively at Jordan’s Restaurant with George Jardine, and to a lesser extent at Jardine’s.  My dessert was a fascinating Lemon and olive oil custard, to which was added cocoa crumble, a half-round thin slice of chocolate as well as Swiss chocolate mousse, finished off with edible gold paper which I thought the kitchen had forgotten to take off!   Desserts cost R65, expensive I felt, but the portions were generous.  Other desserts are a seasonal fruit compote, Amarula scented malva pudding, Tequila sundae, and a bitter chocolate fondant, the latter costing R80.  I felt, on the basis of two desserts, that the desserts needed more work.  My cappuccino did not arrive at the same time as the dessert, as requested, and was not very foamy.  It was immediately replaced with one in a bigger cup size, and was very foamy.  Petit fours were brought to the table after the dessert plates were cleared, also on a slate plate.

The sommelier Andre has been at the hotel almost since it opened, and he says that the winelist has not changed much from its impressive start.   They have added wines bought at the Nederburg and CWG auctions, as well as garagiste and boutique winery brands.   Some international wine prices have been reduced over time, and some local wine prices have increased.   The 37-page winelist will be changed, the lengthy introduction to the South African wine industry to be removed.  I disliked the division of the wines by region, and then by varietal on the maze winelist, but this will not change.  It means that if one likes drinking a Shiraz, for example, one has to check through every region’s Shirazes to check which one to order.  It could take one  a whole evening to wade through the many wines on offer, including 50 wines-by-the-glass, 32 champagnes, and 18 MCC sparkling wines, as well as wines imported from France, Spain, Italy, Portugal, Argentina, Chile, New Zealand, the USA, and Australia.   I did not like the file/folder look of the winelist, and do not remember it looking like this at maze.   Its practicality in updating vintages and prices is an obvious advantage.  The yellowish cover of the wine list does not match the Reuben’s colour scheme.   Wines-by-the-glass can be served in 50ml, 150ml and 250 ml quantities, making the expensive wines a little more affordable by reducing the quantity one drinks!  Wine flights in three’s are also available, by region or by varietal.   I chose a glass of 2006 Glen Carlou Shiraz, which cost R 72 for a 150ml glassful – 50ml cost R24, and 250ml R120.   The 2005 Luddite Shiraz prices were R37/R112/R187 per glass.  The 2007 Brampton cost R9/R28/R47.  Migliarina Shiraz 2006 cost R17/R52/R87.  A glass of 150ml of bubbly cost R260 for Ayala ‘Rose’ Majeur, R200 for Billecart Salmon Brut, R98 for Graham Beck Rosé, R49 for Graham Beck Brut, and R44 for Villiera.   It is clear that the wine prices are exceptionally high.  Andre spoilt me with a complimentary glass of dessert wine.

We felt privileged that Reuben came out of the kitchen to sit and chat with us.  He intends to come out of the kitchen a lot more in future, and having chefs working for him will allow him to do this.  Starters will be prepared behind the counters inside the restaurant in future, to allow diners to connect with the food preparation and the kitchen staff too.   Reuben is working on creating synergy in the menus for his three Reuben’s, yet having unique items on each menu that reflect what customers like in each area.  At the One&Only Cape Town the calf’s liver is extremely popular, he says, as is his Veal tripe (‘Pens en Pootjies’).   We were struck by Reuben’s humility and quiet confidence that he has made the right decision by opening his latest Reuben’s at the One&Only Cape Town.  He recognises that service levels can improve in Franschhoek, and he sees a benefit of exchanging his staff between the two locations, so that the One&Only Cape Town service standards can become those of the Franschhoek staff too.    There will be no launch function, Reuben preferring to quietly open and delivering on the expectations of a more demanding Cape Town as well as international clientele.   Reuben’s staff also prepare the hotel breakfasts.

We will recommend Reuben’s at the One&Only to our Whale Cottage Camps Bay guests with confidence, and we will return.

Reuben’s at the One&Only Cape Town, One&Only Cape Town, V&A Waterfront.  Tel (021) 431-5888. www.reubens.co.za (The new restaurant is not yet listed on the Reuben’s website, nor on the One&Only Cape Town website).  Open for breakfast, lunch and dinner, Monday – Sunday.

POSTSCRIPT 20/9: Samantha Housden’s restaurant experience includes launching London’s Level 7 Café at the Tate Modern Gallery and managing the Eyre Brother’s restaurant owned by the godfather of gastro-pub cuisine David Eyre.  She started Cilantro in Hout Bay, having been its chef too.  She has left Tank to join Reuben’s at the One&Only Cape Town.

POSTSCRIPT 25/9: We returned for dinner a week later, and met the new Restaurant Manager Samantha Housden for the first time.   She came to check on our table regularly, as did Marcus, an interim manager.  Due to a strong attempt to upsell us by a waiter, we asked for waiter Victor, who had served us the previous week, and his service was as good as ever.   The recognition by the staff from our visit a week ago was impressive – from the hostess as we arrived (I had used my son’s name for the booking this time), to the sommelier Andre and the waiter Victor remembering specific requests and likes from a week ago – in line with Reuben’s Franschhoek.   Disappointingly the food was not as good as it was a week ago – the kingklip was undercooked and did not have the lovely microherbs (but a generous portion was brought to the table when I asked about them) and the sirloin had lots of sinews.   Reuben was in the kitchen, and spontaneously came to say hello.  I was delighted to hear that sommelier Andre has heeded our feedback, and will revise the winelist, to arrange it by varietals, and to mention the regions, which will make wine selection much easier in future. 

POSTSCRIPT 14/1:   I arrived in good spirits, and was shocked at the disappointing food quality and service.   Although the telephonist tried to put through my call three times, so that I could check if I could still get a table at 22h00, no one in the restaurant answered the phone.  I decided to arrive anyway.   I was warmly received by the hostess, and discovered immediately that Manager Samantha Housden is no longer at Reuben’s.  The evening shifts were getting to her, I was told.  Kagiso Mmebe is the new Manager, and started three weeks ago, having been a lecturer in Restaurant Practice at the University of Johannesburg.  A sweet waitress Unite took my order efficiently, and that is where her service support ended.  She brought butter and olives, but never came with the bread.  I had to ask a manager for it.  It was explained to me that Unite is a runner, being trained up to be a waitress, but she wears the same colour shirt as do the waiters, so one cannot identify her lesser skills.  She is meant to work under the guidance of a waiter, but this did not happen.   I ordered the baby chicken main course (R135), which was not cooked properly, even after sending it back once.   My choice of carrots with vanilla and honey as the side-dish was an excellent one.   The wild mushroom sauce tasted strongly of an Oxo stock cube, with not a piece of mushroom to be seen.  The sauce was taken away, and mushrooms added.  I had to ask for a finger bowl.  The wine steward Tinashe Nyamudoka was wonderful, just taking my wine order and pouring the Glen Carlou Shiraz 2004 at the table, as requested.   The frozen espresso cake with a berry coulis and an odd-looking meringue was excellent (R65).   Assistant Manager Marcus Isaacs kindly took the chicken off the bill.  It was disconcerting to hear from the staff that Reuben Riffel has barely been seen at the restaurant in the past two weeks, although Marcus disagreed.   Camil Haas is not at Reuben’s One&Only at all anymore.  There is no sign of any further decor changes, after the curtains were opened.  The new summer menu, launched last week, has very understated Reuben’s branding, and does not look like a Reuben’s menu anymore, and there is no listing of the names of the chefs on it anymore – not even Reuben’s name is mentioned!  Chef Aviv Liebenberg from Reuben’s Franschhoek (and previously Robertson) has been moved to Cape Town, working with Chef Maritz.   I could not help but be concerned as to where Reuben’s in the One&Only Cape Town is heading – it certainly is no longer a-maze-ing!

Chris von Ulmenstein, Whale Cottage Portfolio : www.whalecottage.com

Restaurant Review: Black is black at Black!

The new 15 on Orange Hotel sub-lets retail space at the two lower levels of its building, and I had been looking to find Black inside the Hotel, having read about it.  The Hotel staff claimed to not know what I was talking about – having found Black, I understood why, in that it is independent to the Hotel, and therefore opposition.

Black is on an upper level, on the corner of Orange and Queen Victoria Streets, and is the most stylish coffee shop I have been to in Cape Town.   It belongs to a clothing retailer, who has teemed up with Saeco to create a two-level outlet which sells Saeco coffee machines and coffee beans, as well as ladies’ clothing, an odd combination.  This is the first Saeco retail outlet in Cape Town.  The floor tiles are black porcelain, the black tables and chairs look Italian designed, there is a smart black leather couch inside the coffee shop, the “Resident Barista” Hershel wore a smart black jacket with his jeans, and they even brought me a black pen when I asked to borrow one.  

The menu is neatly laminated, detailing the coffee styles sold, as well as tea and hot chocolate.   Lattes are available in hazelnut, cinnamon and caramel, at R 21.  The same flavours are available for “steamers” (not sure what these are).   The ‘Glamour Cup Cake’ sounded expensive at R 35, while the ‘Fashion Cup Cake’ sounded more reasonably priced at R 22 – unfortunately both were sold out, so I could not judge their value.  Croissants cost R 16 and the bread of the day with a “gourmet filling” costs R 28.  That is the sum total of the menu!

There was not much left to eat with the coffee, so I chose what looked like apple crumble.  I asked Hershel if he had fresh cream to serve with it – he said he did not, and I asked if he could send someone to the cafe across the road to get some.  He looked hesitant, muttered something about the costing of his food, but then sent for some cream.   Disappointingly it was not an apple crumble at all but a dry slice of cake with a crumble topping, which I had to send back.  

The ultimate stylishness was the serving of the cappuccino in a unique Saeco double glass coffee cup on a smart oval silver tray, with a beautiful small silver spoon, and a triangular portion of white and brown sugar each, with the serviette completing the look.

I asked Hershel for a copy of the price list of his coffees and the coffee machines three times, and finally he had to tell me that he does not have photocopies, as the prices are on a laminated price list.  He promised to e-mail the list, but I have not yet received it after almost a month. The bill was requested a number of times as well, which came with the rest of the can of cream and the cafe’s invoice, which I rejected due to the inaccurate information provided about the “apple crumble”.

Hershel was friendly, willing to help, but somehow seemed more suited to the fashion side of things than to the coffee shop.  The food needs serious attention, both in terms of its quality (or lack of) and in extending its very limited range.  The coffee is excellent.

Black, underneath 15 on Orange Hotel, corner Orange and Queen Victoria Street.  Tel 076 278 5459. www.blackonorange.co.za 

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com

15 on Orange Hotel Sweet and Grand Daddy Hotel Sour Service Awards

The Sweet Service Award goes to the new 15 on Orange Hotel, and its Food & Beverage Manager Werner Geere, who invited a guest back to the hotel, to enjoy a drink and canapes, for a group of four, in the spectacular Murano Bar of the hotel, which is only allowed to be used by hotel guests normally.  The hotel’s bottle of Cape Velvet could not be found on the guest’s first visit, and the hotel does not stock Baileys, which could have been an alternative choice.  On the night of the return visit the barman prepared a lovely Cape Velvet Don Pedro.   The canapes were yummy sushi platters.

The Sour Service Award goes to Grand Daddy Hotel in Long Street, Cape Town, and was nominated by Rosanne Turner.  She stayed at the hotel on 17 April, and had her Mini Cooper convertible valet parked by the hotel.  The car keys were kept by the hotel.  Later that evening Rosanne received a call from the hotel management, informing her that her car had been taken by a member of their staff, taken for a drive 50 km away and involved in an accident.  She was assured by the hotel’s manager that they would take full responsibility, that she would not be out of pocket, nor inconvenienced by the incident.  The hotel made a rental car available for a while.   The hotel’s insurance company did not view the car after the accident, and refused to pay out.  Rosanne’s insurance paid out the full value of the car, as it was a write-off, but she had to pay an excess of R 9 500.   She has had to appoint a lawyer to deal with the matter.  Earlier this week Rosanne wrote that the hotel has reversed its decision, and that she has received a refund for the insurance excess and the legal fees from the hotel, probably with the help of the exposure about this matter on www.2oceansvibe.com, to whom Rosanne had also written.

The WhaleTales Sweet & Sour Service Awards are presented every Friday on the WhaleTales blog.  Nominations for the Sweet and Sour Service Awards can be sent to Chris von Ulmenstein at info@whalecottage.com. Past winners of the Sweet and Sour Service Awards can be read on the Friday posts of this blog, and in the WhaleTales newsletters on the www.whalecottage.com website