Restaurant Openings Continue reading →
New restaurant openings continue, many working behind the scenes, and not revealing information about their new establishments prior to opening. We update information about newly opened and closed restaurants continuously.
* Giulio’s Café has opened where My Basaar was located (photograph).
* My Sugar has opened in Sea Point.
A spate of new restaurant openings is coinciding with the start of the Summer season. Restaurateur Michael Townsend of the Harbour House Group continues unabated in opening new restaurants, achieving a total of 18 or more by December! We update information about newly opened and closed restaurants continuously.
Restaurant Openings Continue reading →
The rate of new and planned restaurant openings seems slower than at the beginning of previous summer seasons. Restaurateur Michael Townsend of the Harbour House Group continues unabated in opening new restaurants. Exciting news for Franschhoek is the ownership change today of Le Quartier Français by the Leeu Collection! Today’s date of 1 September appears a number of times below! We update information about newly opened and closed restaurants continuously.
* Vicky Cristina’s tapas bar y restaurante espanol has opened in Camps Bay (photograph).
* De Warenmarkt has opened in Stellenbosch, a mix of market, deli, bar, and pop-up restaurant
We will update our list of Christmas Eve dinners, Christmas Day lunches, and New Year’s Eve dinners and parties as we receive more details.
* Five Flies: 4 course dinner R425 + 10% service fee. Tel (021) 424-4442
* Liberty’s Restaurant, DoubleTree by Hilton Cape Town Upper Eastside: 3 course dinner, R220. Tel (021) 404-0570
* Holden Manz, Franschhoek: 3 courses R375. Tel (021) 876-2729
Christmas Day lunch
* The Restaurant at Grande Provence, Franschhoek: 7 course ‘signature dinner‘ R495. Tel (021) 876-8600
* Rivendell Wine Estate, Bot River: 4 courses R275. Tel (028) 284-9185
* Liberty’s Restaurant, DoubleTree by Hilton Cape Town Upper Eastside: Hot and cold buffet, R280. Tel (021) 404-0570
* La Belle Bistro and Bakery, The Alphen Hotel, Constantia: 3 courses R495. Tel (021) 795-6300
* 5Rooms, The Alphen Hotel, Constantia: 3 courses R495. Tel (021) 795-6300 Continue reading →
* Babylonstoren is expanding its offering of fruit and vegetables, by now growing various varieties of mushrooms in its Mushroom Cellar.
* Eurostar is to introduce a London – Amsterdam route from 2016, a four hour journey.
* Xolani Mancotywa, Sommelier at the Saxon Hotel, has reached the Finals of the international 2013 Best Young Sommelier, having won the South African title. He is competing against eleven other such country winners in Washington on 18 October. The competition is sponsored by the Chaîne de Rôtisseurs, a global gastronomic society.
* An innovative way of attracting business into the city in the evening is First Thursdays, the 20 or so city centre art galleries staying open until 21h00 (some even later) on the first Thursday of each month, Continue reading →
The Autumn and Winter 2013 specials for Cape Town and Winelands restaurants follow below, and are updated continuously. We welcome information about new specials, and feedback about your meals at these restaurants:
* Pepenero in Mouille Point : Sirloin and chips R89, Lamb shank lasagne R99, Seafood platter R149, Sushi platter R129, Crayfish tails R169, Chicken schnitzel R85, Minestrone R65, Chicken liver pasta R80, Prawn platter R119. Half price sushi all day. Daily. Tel (021) 439-9027 (updated 2/9)
* Theo’s on Beach Road, Mouille Point: Oysters R8 each, Seafood soup R55, Prawn special R110, Linefish and prawn combo R99, Linefish and calamari R99, Sole and Calamari R99, Rump or sirloin R99, Spare Ribs R99, Rump Espetada R99, 250g Lobster and prawn platter R139; Seafood platter R125. Tel (021) 439-3494 (updated 12/6)
There have been a number of restaurant openings, and no restaurant closures have been reported this year to date, a good sign of recovery. A very strong tourism February as well as many weddings and general Valentine’s celebrations mean business is booming for restaurants. This list of restaurant openings and closings is updated continuously, as we receive new information:
* The Pot Luck Club has re-opened in its new venue at the top of the Old Biscuit Mill.
* Café Blanc de Noir has opened on Brenaissance wine estate in Stellenbosch
* Latitude33 has opened on Bree Street
* Baked Bistro has opened in Bakoven, where Marika’s and Saboroso used to be
* Orphanage Cocktail Emporium has expanded into an adjoining property, opening on Orphan Street, creating The Dining Room downstairs. It is opening Orphanage Club upstairs, with 1920’s style music by live performers, later this year.
* Antipasto Bar has opened at the new Anthonij Rupert Wines tasting room, where Graham Beck used to be, outside Franschhoek
* Kloof Street House has opened where Opal Lounge used to be.
* Honest Chocolate has opened a second outlet, with a ‘production kitchen’, in the Woodstock Industrial Centre
* Cavalli restaurant is said to open on the stud farm on R44, between Stellenbosch and Somerset West, this year or next
* Camphors at Vergelegen has opened, with Chef PJ Vadas.
* Cousins has opened in the Parliament Hotel, where Il Cappero used to be.
* Thai Café has opened on Plein Street, Stellenbosch
* It’s a House has opened on Jarvis Street, as a bar, coffee shop, and design art space.
* Lion’s Head Bar opened on Bree Street, selling craft beer and food
* Shake your Honey Mumbai is to open in the original Madame Zingara building on Loop Street, in August.
* Chef Nic van Wyk, previously with Terroir, has opened The Eatery at Diemersdal in Durbanville.
* Jimmy Jimanos sports bar is opening on Long Street
* Burger King will open its first South African branch in Cape Town later this year!
* A coffee shop, chocolaterie, bar, and fashion boutique will open in a 3-storey building on Long Street, as yet unnamed.
* Wilderer Distillery and La Grapperia at Spice Route restaurant have opened at Spice Route wine estate, in addition to their existing location
* TriBakery has opened near Moyo in the V&A Waterfront
* Luke Dale Roberts appears to be continuing his expansion trail, and is said to be opening on Long Street.
* Mischu: The Coffee Showroom has opened on Regent Road in in Sea Point.
* Deluxe Urban Café has opened in the old Cape Quarter.
* Gourmet Cakes has opened on Kloof Street
* A new restaurant and micro brewery is to open next door to The Bromwell in Woodstock (name not yet known).
* Le Venue has opened at The House of JC le Roux
* The Harbour House group is opening a new restaurant at 107 Loop Street.
* Goloso Pizzeria has opened in Regent Road Sea Point.
* Frères Bistro has opened next door to Col’Cacchio on Hans Strydom Avenue in the city centre.
* De Dorf Krug has opened in Hermanus as a Bavarian/Austrian restaurant.
* La Parada has opened in Kalk Bay.
* The Crypt at St George’s Cathedral has opened as a jazz restaurant.
* Cheyne’s has opened in Hout Bay.
* Chef Reuben Riffel is to open an artisanal beer bar.
* Wale Rose Lifestyle has closed down in Bo-Kaap.
* Café Sofia in Camps Bay has closed down. None of the other branches are answering their phones, so they may have closed down too.
* Rhapsody’s in Green Point has closed down.
* Cape Town Fish Market has closed down in Somerset West
* Café Le Chocolatier has closed down in Franschhoek. The owner has taken over Apprentice in Stellenbosch.
* Pepperclub on the Beach has closed down in Camps Bay, to make way for a luxury boutique hotel.
* Eastern Palace has closed down.
* Urban Garden has closed down
* The Reserve nightclub and Brasserie have closed down.
* St Yves in Camps Bay is closing down on 4 May, to make way for the new Boutique Hotel in The Promenade.
* Bar1 in Camps Bay, which was planned as a summer ‘pop-up’ bar and restaurant, has closed down.
Restaurant staff/venue changes
* Fyndraai Restaurant will move to another building on the wine estate, and will offer fine dining. The current restaurant will serve light lunches and picnics.
* De Oude Bank Bakkerij is expanding, and will open a retail section selling charcuterie, fresh meats, home-made ice cream, and wines, collectively called De Companje.
* Taste Restaurant has moved to Bilton Wines
* Bar1 has opened where Sunbird Bistro was in Camps Bay.
* Chef Reuben Riffel and his colleague Maritz Jacobs have been contracted to design the menus and prepare the food for weddings and events at Allée Bleue.
* Thai Café is to open where the coffee shop was at the entrance to Piazza St John in Sea Point
* Sensei Deon de Jongh has left Okamai at Glenwood wine estate in Franschhoek.
* The Urban Garden Restaurant has opened where Bistro on Rose was.
* Isabella Immenkamp, the excellent service-orientated hostess at Burrata, is leaving for Jordan Restaurant at the end of February.
* Chef Alessandra Masciadri and her husband Chris Kennedy from Milan have taken over Goloso Deli and Restaurant on Regent Road, Sea Point.
* Bukhara is said to be opening in the V&A Waterfront, where Passage to India was
* Jewel of India has opened upstairs in the ex Wale Rose Lifestyle building in Bo-Kaap.
* Josephine’s Cookhouse has closed down in Newlands (ex Caveau), and Toad & Josphine has opened in its space.
* Awestruck is said to open in the ex-Caveau space on Bree Street.
* Sinn’s Ice Cream Emporium has re-opened in the Camps Bay Promenade, with a reduced space, and much cleaner interior and new furniture.
* Wild Peacock Emporium has named its restaurant The Larder for dinners.
* Patty September (ex-Boschendal) has taken over as the Manager of Haute Cabriere Restaurant from Lasse Presting.
* Bayside Café has closed down in Camps Bay after 24½ years, and has moved to Portico Building, corner Marine Drive and Athens Road, Blouberg.
* Flatteur is to open where Gesellig was, on the corner of Regent Road and Church Street in Sea Point.
* Sage Restaurant has moved to Chabivin Champagne and MCC Farm on the Blaauwklippen Road.
* Massimo’s in Hout Bay is changing its name to Amici di Massimo’s for 10 – 12 months, to be run by Johan, while Massimo undergoes medical treatment in Italy. It will revert back to Massimo’s when they return.
Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter:@WhaleCottage
* Il Cappero, Camps Bay: 6-course dinner and glass of Prosecco R350. Tel (021) 438-7074
* Planet Restaurant, Mount Nelson Hotel : 5-course menu R910. Tel (021) 483-1000
* Oasis Bistro, Mount Nelson Hotel: Buffet R650. Tel (021) 483-1000
* Tobago’s, Raddison Blu: 3-course R450. Tel (021) 441-3000
* The Franschhoek Kitchen, Holden Manz, Franschhoek: 3 courses R375. Tel (021) 876-2729
Christmas Day lunch
* The Square Restaurant, Vineyard Hotel: 3-course lunch R 415. Tel (021) 657-4500
* Azure Restaurant, Twelve Apostles Hotel: Buffet lunch, party hats, gift, crackers R945. Tel (021) 437-9052 (sold out)
* The Pavilion at The Marine, Marine Hotel, Hermanus: welcome drink, canapés, Christmas lunch, petit fours R 595. Tel (028) 313-1000
* Il Cappero, Camps Bay: 6-course lunch with glass of Prosecco R350 Tel (021) 438-7074
* Planet Restaurant, Mount Nelson hotel: 5-course lunch R 950. Tel (021) 483-1000
* Ballroom, Mount Nelson hotel: Buffet R700. Tel (021) 483-1000
* 1800° Restaurant, Cape Royale Luxury Hotel, Green Point: Christmas Lunch Buffet R320. Tel (021) 430-0506.
* Tobago’s, Radisson Blu: Buffet R595. Tel (021) 441-3000
* Le Franschhoek hotel, Franschhoek: Buffet R 395. Tel (021) 876-8900
* Le Coq Restaurant & Sushi Bar, Franschhoek: 3 courses R240. Tel (021) 876-4404
* The Franschhoek Kitchen, Holden Manz, Franschhoek: 3 courses R375. Tel ()21) 876-2729
New Year’s Eve
* Café Chic: 6-course dinner R485. Tel (021) 465-7218
* Il Cappero, Camps Bay: 8-course dinner and glass of Prosecco R 450. Tel (021) 438-7074
* Blues, Camps Bay: 4-course dinner, DJ, and unlimited bubbly R1700 Tel (021) 438-2040
* Zenzero, Camps Bay: 3-course dinner and welcome drink R 1000. Tel (021) 438-0007
* Hussar Grill, Camps Bay: 4-courses R475. Tel (021) 438-0151
* Azure at Twelve Apostles Hotel, Camps Bay: Buffet and live music R 1895. Tel ()21) 437-9000
* The Conservatory at The Cellars-Hohenhort, R750. Tel (021) 794-2137
* Constantia Uitsig: 5-course dinner R 850. Tel (021) 794-4480
* Five Flies: 4-course menu, masked ball, and sparkling wine R600. Tel (021) 424-4442
* The Greenhouse, Cellars-Hohenhort, Constantia: 9-course dinner R950, or R1250 with wine. Tel (021) 794-2137
* La Colombe, Constantia: 5-course dinner, DJ, sparkling wine at midnight R1600. Tel (021) 794-2390
* La Mouette, Sea Point: 5-course meal and glass of sparkling wine R795. Tel (021) 433-0856
* 1800° Restaurant, Green Point: 6-course dinner, and entrance to the VIP Sky Bar R1200. Tel (021) 430-0506
* Myoga, Vineyard Hotel, Newlands: 7-course meal at R850. Tel (021) 657-4545
* Nobu, One&Only Cape Town, V&A Waterfront: 8-course dinner and band R2250. Tel (021) 431-5222
* Orinoco: 3-course dinner, ‘Sixties’ theme, DJ, welcome cocktail, canapés, glass of sparkling wine R600. Tel (021) 418-4544
* Reuben’s at One&Only Cape Town: 5-course dinner and band R1750. Tel (021) 431-5222
* The Roundhouse, Camps Bay: 3-course dinner, live music and DJ, sparkling wine R1650. Tel (021) 438-4347
* Salt Restaurant, Ambassador Hotel: 8-course tasting menu, glass of sparkling wine, band R995. Tel (021) 439-7258
* Savoy Cabbage: Canapés, Christmas cocktail, gala dinner R995. Tel (021) 424-2626
* Signal, Cape Grace hotel, V&A Waterfront: 4-course dinnerR1950. Tel (021) 410-7100
* The Table Bay Hotel, V&A Waterfront: cocktail reception, Buffet dinner, sparkling wine R2100. Tel (021) 406-5000
* Tjing Tjing Bar, Dear Me: entrance fee, food, and party R300. Tel (021) 422-4920
* The Boat House, Scarborough: 5-course dinner and sparkling wine R980. Transfer R500 pp. Tel 083 305 8533
* Massimo’s, Hout Bay: Welcome drink, 4 course dinner R425. Tel (021) 790-5645
* GOLD: Cocktail on arrival, drumming, live music, ‘African Feast’, bubbly R1100. Tel (021) 421-4653
* Makaron, Majeka House, Stellenbosch: 4-course dinner R625. Tel (021) 880-1549
* Moyo, Spier, Stellenbosch: Welcome drink, 3-course meal, R495. Tel (021) 809-1133
* Restaurant at Clos Malverne, Stellenbosch: 8-course food and wine pairing R468. Tel (021) 865-2022
* Tokara, Stellenbosch: 8-course dinner R950. Tel (021) 885-2550
* Eat @ Simonsig, Paarl: Live band, 3-courses, bubbly at midnight R275. Tel (021) 863-3845.
* The Restaurant at Grande Provence, Franschhoek: Welcome drink and midnight glass of sparkling wine as well as dancing, 7-course dinner R790. Tel (021) 876-8600
* The Kitchen, Maison, Franschhoek: 8 courses, each paired with a Maison Estate wine, R950. Tel (021) 876-2116.
* Reuben’s, Franschhoek: 6-course dinner R1200. Tel (021) 876-3772
* Le Coq Restaurant & Sushi Bar, Franschhoek: 3 courses and a glass of sparkling wine R280. Tel (021) 876-4404
* The Restaurant at Waterkloof, Somerset West: 6-course meal R650, or R825 with wine. Tel (021) 858-1292
* The Pavilion at The Marine, Marine Hotel, Hermanus: Canapés, welcome drink, 6-course menu, R1150. Tel (028) 313-1000
Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: @WhaleCottage
An Amsterdam restaurant concept has been introduced to South Africa, kicking off in Cape Town and the Winelands, offering a real-time reservation system, and introducing the first Dining City Restaurant Week of specials from 22 – 29 September, whereby locals will be able to enjoy two and three course lunches and dinners at reasonable prices, and experience the real-time booking system of new restaurant website www.diningcity.com. In the Netherlands the most recent Restaurant Week generated 200000 bookings from more than 1000 restaurants.
DiningCity Restaurant Week is the concept of the world’s leading online restaurant guide www.DiningCity.com. The company was founded in 1998 in Amsterdam, and is currently active in Belgium, Austria, Hungary, Italy and Spain, and outside Europe in cities like New York, Singapore, Dubai, Shanghai, and Beijing. On the South African website one can select restaurants on price, cuisine, location and atmosphere. Information about the restaurants is presented by means of photos, menus and videos.
The principle of the system is that for Restaurant Week restaurants in Cape Town and the Winelands offer a certain number of their seats to Restaurant Week, with a 3 course lunch costing R125 and a 3-course dinner costing R200. Some restaurants will charge a supplement of R50, indicated with a star on the Dining City website (and in the list below). The condition is that all restaurant reservations must be made via the website, which automated system will confirm the booking, send reminders on the date of the booking, and will request feedback about the meal experience the following day. This will eliminate the taking of bookings telephonically or by e-mail, and should reduce no-shows, a problem which Cape Town restaurants experience regularly. Initially the restaurants will not be charged to join Restaurant Week (in Amsterdam restaurants pay € 200 per year to be part of the system, said Dining City CEO Tertius van Oosthuyzen), but they will pay R10 per seat booked. I caught Tertius just before his flight back to Amsterdam, and he was delighted that he had managed to get 20000 seats on board in the first few days of launching Restaurant Week almost a month ago. He is hoping to get 40 restaurants on board by the time that Restaurant Week starts.
The 38 restaurants which have signed up for Restaurant Week already are: Planet Restaurant*, The Roundhouse*, The Duchess of Wisbeach*, Pigalle*, 5 Rooms*, Ashton’s at Greenways, Baia, Balducci’s, Belthazar, Blakes*, Blues Beach House, Buitenverwachting*, Bukhara*, Café Chic, Café Dijon, Catharina’s*, Chandani, Five Flies*, Gold Restaurant*, Haiku*, Il Cappero, Jackal & Hide, L’Apero*, La Mouette*, Marimba, Myoga*, Paranga*, Pepenero*, Pure, Reserve, Roberto’s, Savoy Cabbage, Signal Restaurant, The Bungalow,* The George @ Romney Park Hotel, The Grand Café and Beach, Top of the Ritz, and Westin Executive Club*.
Few Winelands restaurants have been signed up to date: Roca* at Dieu Donné, Haute Cabriere*, Dish at Le Franschhoek (photograph), Mange Tout*, Monneaux*, and Waterkloof*.
Tertius was at pains to explain that they are not taking on beleaguered Eat Out, the largest restaurant database in South Africa, and he was happy to see that they have posted a write-up about Restaurant Week on their site.
Restaurant Week will form part of Cape Town’s promotion of tourism in September. “We are keen to encourage locals to come out of hibernation, with an offer that will not be equalled in terms of quality and value, until the next DiningCity Restaurant Week,” said Tertius. Next year Dining City SA will focus on Johannesburg, for the second Restaurant Week they will organise, in April. It is planned to host two such restaurant special promotions every year.
POSTSCRIPT 22/9: The Restaurant Week started today, and I tried to make a booking at Dish Restaurant at Le Franschhoek via the Dining City website, but it has no link to the Restaurant Week website, on which one has to make the restaurant bookings for the Restaurant Week. When I got to the right website, I could not make the booking, as it had already eliminated today’s date, and only offered dates from tomorrow onwards. Earlier in the day I was asked to provide feedback about the booking process by Dining City via Twitter, which I did, and I received a number of defensive and aggressive Tweets as well as DM’s (Direct Messages), basically questioning my intelligence about not understanding their websites and booking system. The Tweeter was Tertius van Oosthuyzen, the Dining City CEO! Not a good introduction of this Dutch businessman to our local restaurant industry!
Despite the bad Tweet start with Dining City, I had a lovely evening at Dish Restaurant, and Chef Oliver Cattermole and his team were firing on all cylinders. Three courses at R200 is exceptional value. His amuse bouche was the highlight this evening, a cranberry-coated chicken liver ‘popsicle’. The starter was a mushroom soup which I have tasted previously. The main course was beef fillet with Chef Oliver’s famous ‘vegetable garden’ plating, using vegetables grown for him especially at La Motte by Daniel Kruger. The dessert was a chocolate fondant made from 100% smoked chocolate, served with a cognac ice cream, and a hazelnut chocolate paste smear. Chef Oliver sent a taste of Le Franschhoek’s new Lemoncello, which he made from the hotel’s own produce, to the table.
Dining City Restaurant Week, 22 – 29 September. www.DiningCity.co.za Twitter: @DiningCitySA
Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: @WhaleCottage