Entries tagged with “deli”.


The new The Yard in the Silo District of the V&A Waterfront opened last week, as a multi-cultural cuisine restaurant, but also offering a bar, a homeware shop, and a Deli. It is the most unique restaurant I have experienced, in its diverse food offering. (more…)

imageHaving previously heard that Melissa’s was opening in Camps Bay, above the newly opened The 41, I was surprised to hear from its GM designate Ian Smith that the restaurant will be called Mantra Café, will seat 125 patrons, and opens on 13 December. It is in the upstairs space of the former Tuscany Beach. (more…)

imageIn just ten days Foxcroft has become the talk of the town, Chefs Scot Kirton and Glen Williams from La Colombe opening a foxy and more informal Restaurant and Bakery in Constantia.  (more…)

imageDespite having been open on Main Street in Plettenberg Bay for the past four years, I only noticed Clare’s Cakes (& Deli) on my visit to Plett last week.  It offers very reasonably priced cakes, cupcakes, breads, as well as Deli items, in what is a pristine clean outlet. Service is (more…)

imageThe flood of new restaurant openings continues, especially in Cape Town. We update information about newly opened and closed restaurants continuously.

Restaurant Openings (more…)

imageA year after opening at Stellenbosch Vineyards, Bistro 13 has opened as a pop-up restaurant at De Warenmarkt in Stellenbosch, called Hands On Street Food by Nic van Wyk.

I popped in at De Warenmarkt yesterday, and was lucky to find owner a chef Nic van Wyk in attendance. He motivated their three-month presence at the trendy new Deli/retail outlet/restaurant space as an opportunity to offer employment to former staff members who approached him for a job, but which he can not accommodate at his Bistro 13. He has given
the staff at the pop-up a three-month contract. Chef Nic follows in the footsteps of  Chef George Jardine, who opened up with De Warenmarkt in July as its first pop-up. Chef Nic helped plan the pop-up at De Warenmarkt when it first opened.

The menu is casually written on a paper sheet behind the payment counter, but A5 copies of it is also (more…)

imageOn Tuesday Open Door at Constantia Uitsig opened its doors for Breakfast, served from 9h00 until 11h00 daily. It is reasonably priced, and offers some unusual breakfast options. Open Door is the third restaurant co-owned by Neil Grant and Barry Engelbrecht, with Bocca on foodie Bree Street,and Burrata at the Biscuit Mill, and opened in May.

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Boschendal Werf Paintd tile mural Whale CottageIn December I visited Boschendal Farm, to try their new Deli, and had been fortunate to be shown around the revitalised wine estate by Events Manager Aldo du Plessis and Chef Christiaan Campbell.  The highlight of what was to come was the new The Werf Restaurant, to be established in the transformed building in which the Buffet used to be served. My expectations of the restaurant were therefore high, and the disappointment great after my lunch there ten days ago.

As it was the Franschhoek Literary Festival weekend, and I expected guests to check-in, I called ahead to make a reservation for an early 12h00 lunch. I was surprised that on a Wednesday morning the phone to the restaurant was not answered, and that one had to leave a message, the answering machine informing one that the restaurant is open from Wednesdays – Sundays.  I called back (more…)

Food Trends BreadHow are food trends made?  Is it chefs inspired by other chefs, especially award-winning ones? Is it chefs doing stages in the top restaurants of the world, and returning to create dishes inspired by what they have seen and learnt, as has happened in our country with Noma clones!?  Is it chefs looking at photographs of food bloggers and restaurant reviewers, or their photographs on Twitter, Instagram, or Facebook?

The six following food trends are hot right now:

1.   Bread and Butter: something many restaurants have done away with appears to be making a come-back, in being created as something so special that it is a serious dish on a menu.  Breads are now self-baked, Banting-approved butter is not only served salted or unsalted, but also with additives like cheese, salts, bone marrow, burnt onion, sun-dried tomatoes, or Marmite, or as I experienced at Boschendal’s new The Werf Restaurant with lamb and beef added, or with Shiraz added at Equus at Cavalli.  Serving whipped butter is particularly trendy.

2.  Since Banting took off last year, the price of cauliflower has soared in Cape Town, a staple element of Banting menus, including cauli-mash, making bases for pizzas, and as a ‘safe‘ vegetable. Internationally Noma has revived this vegetable, by serving it pot-roasted whole, topped with pine and yoghurt whey. It is served puréed, barbecued, pickled, and even as a ‘steak’.

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Imibala interior painting Whale CottageIt was a ‘wow’ reaction when I entered newly opened Imibala Restaurant on Bright Street on Monday, at the invitation of Ian Downie representing the restaurant owners Johann and Gaynor (Ian’s sister) Rupert, and of PR Consultant Ann Wallis-Brown. The Imibala Trust, its Gallery and its Restaurant is focused on giving back to the Helderberg community through the monies that it raises, a very noble initiative.

Ian and I connected immediately, very interested in good food, Ian having founded Gastronauts in Johannesburg when he still lived there.  We both have been members of Slow Food in Cape Town, when Jos Baker was (more…)