Tag Archives: Judy Sendzul

Recession impacts on Cape Town and Winelands restaurant openings and closures!

The recession has taken its toll, and a number of restaurants have closed down.  Interestingly, a number of chefs are moving too, an unusually high staff turnover, some of the movements due to the restaurant closures.  It is noticeable that many restaurants which opened earlier this year have closed their doors already.  Despite the recession, new restaurants have opened or are in the process of opening (we have previously listed restaurants which opened and closed earlier this year).  We will update the list of restaurant openings/closures/changes regularly, and welcome contributions:

Cape Town

*    F.east Indian Restaurant has opened on the corner Long and Bloem Streets, in Cape Town

*    Bean There Fair Trade Coffee has opened on Wale Street, two doors down from Honest Chocolate

*    What’s On Eatery on Watson Street has closed down

*    Chef Christo Pretorius, previously of De Huguenot, has started as Sous Chef at 1800 Restaurant at the Cape Royale Luxury Hotel

*     Wildflour has closed down on Regent Road in Sea Point.

*     221 Waterfront has closed down in the V&A Waterfront, and a ‘concept store’ McDonald’s is opening in its space

*     Dash Restaurant at the Queen Victoria Hotel has lost its Chef Oliver Cattermole (now at Le Franschhoek Hotel), Manager Darren Morgan (now at the One&Only Cape Town), and F&B Manager Alton van Biljon.  Executive Chef Stephen Templeton has also left for a position in the Caribbean.

*    Harbour House has opened a branch in the V & A Waterfront (right), where Fisherman’s Choice was

*  Café Extrablatt has opened where shu used to be, in Green Point

*     Mezepoli from Johannesburg has opened in the Nando’s space in Camps Bay

*    Goloso Italian Deli and Wine Bar has opened on Regent Road in Sea Point, near KOS

*   Clarke’s Bar and Dining Room has opened, two doors away from Bird’s Café on Bree Street, as an American-style diner, owned by Lyndall Maunder, ex-Superette

*   A late night dinner and dance restaurant will open in the ex-Brio space, with a chef from St Tropez, and a DJ from Cannes

*   Chez Chez has opened as an Espresso and Cheesecake Bar (serving 13 different cheesecakes), 3 De Lorentz Street, Tamboerskloof.

*    The Black Pearl is the new name of the Tapas, Restaurant and Cocktail Bar, with new owners, of the ex-Seven Sins on Kloof Street.

*   Bistro on Rose has opened at 35 Rose Street

*   Rhapsody’s franchise restaurant, mainly in Pretoria, has opened next door to Café Extrablatt in Green Point, where Doppio Zero used to be, with Exceutive Chef Claire Brown, previously with Ginja and Pierneef à La Motte

*   Wale Rose Lifestyle has opened in Bo-Kaap, on the corner of Wale and Rose Street, serving Cape Malay as well as ‘cosmopolitan food’.

*   Andy Fenner (JamieWho?) and friends have opened Frankie Fenner Meat Merchants in Metal Lane, 8 Kloof Street, opposite McDonald’s.  They are stocking Farmer Angus McIntosh’s beef, Richard Bosman’s pork, and eggs and chicken from Simply Wholesome.  A barista will make coffee, and Jason will bake special chorizo muffins and bacon brioche for them.  Saturday markets in the parking area outside may be on the cards.

*   Renamed Blues Beach House restaurant (right) in Camps Bay has re-opened, having been reduced in size by about half, and changed its menu to ‘beach food’*

*   Chef Leigh Trout, ex- Mange Tout at the Mont Rochelle Hotel, has bought Bird Café and Gourmet Eatery on Bree Street, with Kevin Mink.

*    Chef Jacques de Jager, has left Salt Restaurant, setting up a consultancy.  Chef Daniel Botha from Le Franschhoek Hotel has taken over his job.

*   Cocoa Oola has opened on Kloof Street, where Oishii used to be

*   Sommelier Neil Grant, ex-sommelier of Rust en Vrede, is opening Burrata, a new Italian restaurant in the Old Biscuit Mill in mid-February

*   Societi Brasserie has opened in Constantia

*   Manna Epicure is now owned by Betsie van der Merwe from Johannesburg

*   Luke Dale-Roberts, just crowned Eat Out Top Chef, has opened the Pot Luck Club, a Tapas Bar next to The Test Kitchen.

*   Chef Scottie Henry is the new chef at Sinatra restaurant at the Pepper Club Hotel

*   The Mussel Bar has opened on the Victoria Street level of the Bay Hotel in Camps Bay.

*  Peter Tempelhoff of the McGrath Collection, and The Green House in the Cellars Hohenhort Hotel  specifically, has been honoured with the title Grand Chef of Relais & Chateaux.  He is the first Cape Town and only the third South African chef to receive this honour.

*   The Bungalow has opened as a 400-seater restaurant where La Med used to be, part of the Kovensky Group, also owning Pepenero, Paranga, The Kove and Zenzero.

*   Chef Brian Smit is now at Tides Restaurant at the Bay Hotel in Camps Bay, previously with Noisy Oyster in Paternoster

*   La Belle Café & Bakery has opened in the Alphen Boutique Hotel.

*   5 Rooms Restaurant has opened at the Alphen Boutique Hotel

*   Gypsy Café has opened in Observatory

*   Kuzina in the Cape Quarter has been sold, and whilst still serving Greek food, it is now called Rocca.

*   Sabrina’s has opened where Depasco was, at the corner of Kloof and Long Street

*   Arts Café has opened at Artscape.

*   Chef Craig Paterson has started as Executive Chef at Dash (Queen Victoria Hotel), the V&A Hotel, and Dock House

*   Caveau at the Josephine Mill has closed down

*   Café Sofia in Green Point has become Slainte

*   Knead has opened a large outlet in Lifestyle on Kloof, Gardens

*   Mitico has opened a pizzeria and ‘spaghetteria’ on Kloof Street, where St Elmo’s used to be

*   Mamma Mia in Steenberg is closing down at the end of February

*   Don Pedro’s in Woodstock will re-open on 14 February, under Madame Zingara management

*   Madame Zingara is said to be re-opening in its original building on Loop Street

*   Tong Lok on Kloof Street has closed down.

*   Mason on Kloof Street has closed down

*   Buzz on Kloof Street has closed down

*   Black Pearl on Kloof Street has closed down

*   Myög has opened as a frozen yoghurt outlet, at 103 Kloof Street

*   Thai Café has opened in the Cape Quarter

*   Bruce von Pressentin has been appointed as Executive Chef at The Restaurant@Longridge

*   David Higgs has resigned as Executive Chef from Radisson Blu Gautrain in Johannesburg (previously with Rust en Vrede).

*   Paulaner Bräuhaus in the V&A Waterfront is closing down on Sunday 19 February!

*   The Fez is closing down.

Franschhoek

*  The Olive Shack at Allora in Franschhoek has closed its restaurant operation, and will only operate as a shop selling olive-related products.

* Leopard’s Leap has opened its Tasting room and Liam Tomlin Food Studio and Store outside Franschhoek

* The Kitchen and The Tasting Room has opened on Maison wine estate in Franschhoek, with Chef Arno Janse van Rensburg (ex Ginja, Myoga), and Manager Julian Smith (ex Azure, Grande Provence,  Waterkloof, Pierneef a La Motte) (left)

*   Haute Cabriere Cellar Restaurant has re-opened with new decor, and new chef Ryan Shell.

*    Reuben’s is opening a Franschhoek branch in nhis self-owned building off the main road, and will run it concurrently until its Huguenot Road branch lease expires next year

*   Franschhoek Famous Pancake House, with owner Gideon, has re-opened as a take-away pancake outlet, in Mont View Centre, next to the gym, in Fabriek Street, Franschhoek.

*   Batho’s Place African Restaurant has opened in the township in Franschhoek.  082 090 8660

*    Chef Oliver Cattermole, previously with Dash and What’s On Eatery, has started as Executive Chef at Le Franschhoek Hotel.

*   Dieu Donné in Franschhoek has leased its restaurant to Martin and Marco from Durban, and they have renamed it Roca. Chef Jo van Staden has returned to Durban with her husband, Chef Gerard van Staden, who has returned to the Beverley Hills Hotel, after a short stint at the Pepper Club Hotel’s Sinatra restaurant.

*   Chef Chris Smit of Café BonBon has resigned

*   Café Le Chocolatier has opened a chocolate manufacturing and demo outlet Le Chocolatier Factory, next to its restaurant, in Franschhoek

*    Bijoux Chocolates has opened on Huguenot Road in Franschhoek.

*   Terbodore Coffee Roasters have opened a coffee roastery and coffee shop, at Goederust, outside Franschhoek

*   The sushi restaurant has closed down

*   MCC Franschhoek has opened in the Village Square, opposite the church, stocking 34 MCC’s from Franschhoek and serving food as well

*   Judy Sendzul has sold her share in The Salmon Bar to Gregory Stubbs of Three Streams trout farm

*  Babel Tea House has opened at Babylonstoren, serving sandwiches, cake and teas.

*  Donovan Dreyer from Grande Provence has resigned and starts as Restaurant manager of Indochine at Delaire Graff on 6 January.  Aldo du Plessis has taken over as Restaurant Manager at Grande Provence.

*   Mon Plaisir Restaurant has moved next door to the Chamonix tasting room

Stellenbosch

*   De Huguenot Restaurant and Harry Q Bar have closed.  The De Huguenot Estate will concentrate on weddings and events only.

*    Cavallo restaurant is said to open on the stud farm on R44, between Stellenbosch and Somerset West, in 2012 or 2013

*    Chef Anri Diener has left Majeka House, and Chef Tanja Kruger from De Huguenot Restaurant has taken over her position

*   Vanessa Quellec has joined Wild Peacock Food Emporium, to promote their Valrhona Chocolates

*   The owners of Sweet have returned to Sweden, and Dimitri has bought it and renamed it Dimi’s.

*   Manager Chris Oliver and Chef Marissa Chandansing of Johan’s@Longridge have left, and will start a new restaurant, details as yet undisclosed

*   Casparus will close between 24 December and 9 January

*   Laurille and Lynne from Olivello Restaurant on Marianne wine estate outside Stellenbosch are handing over the ownership of the restaurant to Alex and Jane Bradbeck on 23 January.

*   Cupcake on Dorp Street has closed down, and Dorpstraat Deli opens at the end of February

*   De Oude Bank Bakkerij has opened a bar, serving Bartinney wines, and craft beers.

Paarl

* Chef Matthew Gordon has opened Harvest, a new restaurant at Laborie

* Peaches and Cream on the Main Road in Paarl has been taken over by Anica Bester

*  The Spice Route Restaurant has opened on the ex-Seidelberg, now belonging to Fairview.

Somerset West

*  Events manager Mandy Smith and Restaurant Manager Allan Ware have been retrenched at Waterkloof

Hermanus/Overberg

*    Mediterrea in Hermanus has changed its name to Grilleri

*   Patron Chef Stefan Louw has taken over the running of Heaven on Newton Johnson wine estate in the Hemel en Aarde wine valley.

*   Ex-Hermanos chef/owner Wayne Spencer is now at Burgundy in Hermanus

*   Simone’s Restaurant has opened in Napier

*   Tipples Bar and Grill has opened in Hermanus

*   Rivendell Estate and Bistro has opened as a restaurant and winetasting venue on the road between Hermanus and the N2, near the Kleinmond turn-off.

Garden Route

*   Katarina’s has opened at the Kurland Hotel.

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

Franschhoek pop-ups with October ‘Art in Clay’ exhibitions, Music Festival, and ‘Cook Franschhoek’!

Franschhoek understands the value of regular events, and the power they have in attracting visitors to the village.  During October it is hosting its first ‘Franschhoek Art in Clay’ ceramics exhibition, Ceramics Fair, a pop-up ceramics shop, and setting up ‘pop-up’ restaurants in some of the participating galleries too.  In addition, the summer season of Cook Franschhoek takes place, and a Classical Music Festival will end off the month on a high note.

The driving force behind the ‘Art in Clay’ event is David Walters, who is one of South Africa’s leading potters and has been working in Franschhoek for a number of years now.   The participating galleries, and the ceramicists exhibiting their work, are the following:

Ceramics Gallery: Potter David Walters has been working in ceramics for 35 years, and now specialises in porcelain.  He has started specialising in creating dinnerware for some of the top restaurants in our country, including Reuben’s. He founded the Midlands Meander.  Exhibition of work by him, his daughter Sarah Walters, and by Jonathan Keep, Christo Giles, John Wilhelm, and Lindsay Scott.  Reuben Riffel will prepare a lunch on 23 October (sold out already). High Tea will be served, using David Walters’ hand-made tea sets, including Wedgewood nougat and Angel biscuits, on weekends, at R50.   24 Dirkie Uys Street.  Monday – Sunday 10h00 – 18h00. Tel (021) 876-4304.

Artefact: Tiny gallery with ceramics work by Vuyisa Potina, Andrea Desmond Smith, Kobus Stander, David Walters, and Sarah Walters.  Daniel Hugo Street.  Tel (021) 876-4304.

Ebony: Ceramics work by Clementina van der Walt, Hennie Meyer, Katherine Glenday, Lisa Ringwood, Mick and Sally Haigh, and Michael Chandler. Opening cocktail party for invited guests only, with food served by Neil Jewell on ceramicware made by the exhibitors. Franschhoek Square, Huguenot Street.  Tel 082 558 2221

Gallery at Grande Provence: Ceramics works by Imiso Ceramics, Zizamele Ceramics, Michael Haig, Louise Gelderblom, and Rae Goosen.  Lunches available daily next door in the Restaurant at Grande Provence. Main Road.  Tel (021) 876-8600.

IS Art: Ceramics work by Hylton Nel, Ralph Johnson, Helen Vaughan, Lisa Firer, Ann Marais, Wilma Cruise, Dale Lambert, Wendy McLachlin, Sue van Rensburg, Chris Smart, Caroline Heydenrecht, Hannes van Zyl, John Wilhelm, and Rebecca Tetley.   Lunch for 12 served in the gallery on 23 October by Margot Janse.  Huguenot Str.  Tel (021) 876-8443.

La Motte Museum: The theme if the exhibition is “Potters who are no longer with us”, paying tribute to deceassed and emigrated potters, in exhibiting the Ceramics SA exhibition at the Rust-en-Vrede Gallery, and from the Social History Collection of Iziko Museums of Cape Town.  Artists’ work exhibited includes that of Barbara Jackson, Bonnie Ntshalinsthali, Hyne Rabinowitz, Esias Bosch, Tim Morris, Sonja Gerlings, and Marietjie van der Merwe.  Lunches are available at Pierneef à La Motte.   Tel (021) 876-8850. Tuesday – Sunday 9h00 – 17h00.

The ‘Pop-Up’ Ceramics shop will be located in The Yard (where Isabellina was, at 38 Huguenot Road, home of the Salmon Bar and Pam Golding Properties) for the month of October,  including ceramics work by Heath Nash, Zizamele, Imiso Ceramics, Andy de Klerk of Cabinetworks, Urban Africa, Soulchild, and Chimpel. Under the trees outside the Dutch Reformed Church hall members of the Cape Craft & Design Institute and of Ceramics SA will display and sell their pottery on Saturday 29 October.

In honour of Franschhoek’s Gourmet status, and many potters’ crafting dinnerware for the local restaurants, the Summer season of ‘Cook Franschhoek’ takes place next weekend, from 7 – 9 October, and allows food lovers to rub shoulders with the local chefs and winemakers.  On Friday Chef Chris Smit of Café BonBon will prepare beetroot risotto, beetroot chutney, and beetroot flatbread, paired with Haut Espoir wine; Chef Adrian Buchanan of Freedom Hill will demonstrate preparing grilled scallops with prawns, chorizo and pea shoot salad; Salmon Bar’s Chef Judy Sendzul will do a salmon and trout tasting, paired with Boekenhoutskloof wines; Chef Paula Johnson of Le Verger at Le Franschhoek Hotel will prepare chocolate hazelnut dacquoise, paired with La Bri wines; Chef Ryan Smith of Ryan’s Kitchen will do an ice cream, and sorbet demo, pairing with Antonij Rupert Wines; Chef Chris Erasmus of Pierneef à La Motte will demonstrate cooking meat with shiraz, chocolate spice and berries, using La Motte wines.  On Saturday the Franschhoek Food Emporium’s Chef Robert Rittel will do a talk on the art of patés and terrines, pairing with Lynx Wines; Chef Shaun Schoeman of Fyndraai Restaurant will talk about veldfood flavours, pairing with Solms-Delta Winery; Chef Chris Smit of Café BonBon does a pork belly demo, pairing with Haut Espoir; Chef Ryan Smith repeats the ice cream and sorbet demo, paired with Antonij Rupert Wines; Chef Margot Janse prepares beetroot sponge, spinach and onion puree, buttermilk labne, dill and cucumber granita, paired with Haut Espoir wines; Chef Paula Johnson of Le Verger repeats her chocolate hazelnut dacqouise, paired with La Bri wines; and Chef Chris Erasmus of Pierneef à La Motte repeats his course on cooking meat with Shiraz;  Chef Adrian Buchanan repeats the scallop, prawn, chorizo and pea shoot salad demo, paired with their Freedom Hill wines; and the Salmon Bat trout and salmon tasting , paired with Boekenhoutskloof wines, is repeated.  On Sunday Chef Reuben Riffel will cook miso glazed Franschhoek salmon trout, paired with Boekenhoutskloof; Chef Chris Smit of Café BonBon demonstrates the making of a Christmas apple and cranberry cake, and a spice-infused milk tart, paired with Haut Espoir; and the art of patés and terrines by Chef Robert Rittel of Franschhoek Food Emporium, with wines by Lynx, is repeated.

To add a crescendo to the month-long ceramics exhibition, talented Steinway pianist Christopher Duigan has organised the 8th Classic Music Festival for the last weekend of October.  The programme kicks off with a tribute to ‘The Phantom of the Opera’, with Zorada Temmingh performing in the Dutch Reformed Church, utilising a restored 1925 silent movie version of the film, with organ improvisation, on Friday 28 October. On the programme for 29 October are Claude Bolling’s suites for flute and jazz piano in the Dutch Reformed Church; a Food, Wine and Music tasting takes place in the courtyard in The Yard, outside the Salmon Bar and Taste South Africa, with cheese, charcuterie, and trout boards, a wine tasting, and music by accordionist Stanislav Angelov; and ‘Music of the Night’ with Louise Howlett and Albert Combrink at Café Bon Bon, with dinner.   On Sunday Christopher Duigan will perform ‘Liszt vs Liszt’ at the Dutch Reformed Church; classical guitarist James Grace performs at Bread & Wine over lunch; and a ‘Festival Finale’ will be held at Café Bon Bon.

Franschhoek Art in Clay, Franschhoek.  1 – 30 October.  Contact David Walters for more information: Tel (021) 876- 4304.   For details of the Classic Music Festival: www.musicrevival.co.za For tickets for Cook Franschhoek: www.webtickets.co.za

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

Restaurant Review: Salmon Bar in Franschhoek serves almost only… salmon!

The Salmon Bar at The Yard in Franschhoek recently re-opened in a new venue in the same centre, but now is visible to the main road.    The new venue has an odd shape, but its interior decor is marine-orientated, and it is far better able to communicate that it is all about salmon and trout, but also serves wonderful breakfasts, sells outstanding breads, as well as muffins, croissants and cupcakes, and excellent cappuccinos.  The restaurant seems to have got streets better since its re-opening at the beginning of December.

Judy Sendzul is the clever owner of The Salmon Bar at The Yard, which was previously located at a courtyard off the main road when it first opened three years ago, so it was especially popular amongst the Franschhoek locals, who liked the restaurant for its coffee, breakfasts, and salmon meals, to buy wonderful bread, and to sit at a restaurant table without the noise distrubance of trucks driving by on the main road.  Initially I was not a salmon fan, and therefore did not consider it for lunches, or even dinners, when these were introduced.  But that has changed.  The website describes the owner Judy as “chef, restaurateur, retail food product developer and marketer”.  She worked at Woolworths, developing new products for two years.   The Three Streams Smokehouse, a partner in the venture, also supplies Woolworths with salmon.   

When Bouillabaisse closed down, the developers of The Yard moved the Pam Golding offices to the Bouillabaisse space, and The Salmon Bar took the Pam Golding space, but also that of Schwartz jewellers behind it.  The result is a long thin extended restaurant, which almost divides itself into two sections: one near the ‘retail section’ of the restaurant and its pay point, and another set further back, towards the courtyard.  The space has been used cleverly, with a counter running down the length of most of the restaurant.  There are comfortable couches against the other wall, and modern white chairs.   I have always admired the modern wave-like glass shelves which The Salmon Bar uses to display its breads, and these were in use in the old location already.   Being focused on marine decor ourselves at Whale Cottage, it is a pleasure to see another business’ fish focus, with an engraved outline of a fish in the ceiling, linked to a slogan:  “We source our fish responsibly and cook it simply for breakfast, lunch and dinner”.  A wooden fish collage has been hung up behind the couches, and fishes have been painted on the wall above the trout and salmon fridges.  The table number has a fish on it. On another wall there is another saying: “Produced and passionately hand made in Franschhoek”.   The menu says “We source responsibly and cook simply”. 

The Salmon Bar describes itself as “Restaurant, Bar, Deli, Bakery” on its menus.  There are two menus, one for Breakfast, which is served until midday, and one for the other meals of the day, available throughout the day.  The Breakfast menu is a small laminated menu, printed on both sides, and offers a large variety of interesting and unusual choices: croissants cost R15; pain au chocolate R15; muffins R22; toast, grape jam and Huguenot cheese costs R30; a croissant with oak smoked Royale Highlands trout and cream cheese costs R45;  scrambled eggs and toast are my favourite, served plain at R30, R35 with tomato relish added, and R40 with bacon; lemon scrambled eggs with trout and crème fraîche cost R55; poached eggs (R30); fried eggs and bacon cost R40; boiled eggs and soldiers (R35); frittata and chorizo R55; bagel and scrambled egg with bacon or trout costs R45; ricotta hotcakes, berries and crème fraîche cost R40; and mushrooms on toast with ham R60.  Cappuccino is charged at R15. 

Cleverly the winelist is printed on a wine bottle, and is a small selection of mainly Franschhoek wines, heavily weighted to those from Boekenhoutskloof.  There are five white wines, starting at R25/R90 for Porcupine Ridge Sauvignon Blanc, and for the Wolftrap Viognier Chenin Blanc, to R55/R220 for the Boekenhoutskloof Semillon.  “Pink wines” offered are Wolftrap (R25/R90) and Haut Espoir (R33/R130).  Five red wines start at Wolftrap Syrah Mourvedre Viognier (R25/R90), and The Chocolate Block costs R60/R260.   “Fine wines” cost R900 for Bollinger, Krone Borealis Cuvée MCC 2007 costs R35/R170, and Krone Rosé Cuvée R45/R220.

The main menu is A3-sized, and one side sketches the “Journey of the Royale Highlands Trout”: the eggs are hatched in Franschhoek.  The fingerlings are transported to the Lesotho Highlands, where the clear and cold water of the Katse Dam is ideal for farming trout. Then the full-grown trout are returned to Franschhoek, where they are cured and smoked.   On the other side, the extensive, unusual and unique salmon and trout focused menu is printed.   Sashimi is offered, 6 pieces of salmon cost R65 and 6 pieces of tuna R75.   “Japanese tapas” offered is salmon and prawn pot stickers – there was far more salmon than prawn in these, and the manager agreed that it is predominantly made from salmon, and explained that the prawn content is finely chopped.  I would have expected a 50/50% prawn and salmon content. One could not taste the prawns at all (R35); grilled whitefish (R45); the prawn rice noodle spring roll was crunchy, containing mange tout, with a delicious crispy ‘wrapper’, but containing chilli and therefore had quite an afterbite! (R30); and Oshi Zushi (pressed salmon sushi – R35/R70).  “Smoked and cured” offerings are Loch Duart Scottish salmon and toast (R85), and a smoked salmon platter (R125).   Trout paté costs R55, prawns Marie Rose R85; Teriyaki salmon bites R85; New Zealand mussels R65; and Richard’s cured meats R75.   Salads are unusual too: grilled Yakitori salmon salad, with seaweed and mushrooms (R98); yellow fin tuna (R75); hot smoked trout Niçoise (R85); spicy pear salad (R55); and a 4-cheese platter costs R85.   “Grills” available are linefish (R85); fish cakes (R65); Franschhoek trout (R75); Loligo squid (R65); and prawn/salmon Tom Yum” (R55). 

The Deli sells Tokara olive oils, as well as jams, honey, cheese, trout, salmon paté, and a wonderful collection of breads – the dough is supplied by Knead Bakery, and baked on the premises: buttermilk rye, light rye, ciabatta with olives, multi-seed health bread, fruited muesli, and barley, potato and rosemary bread, ranging in price from R22 – R28.  Baguettes cost R12.  One can also buy Black Tiger prawns, tuna, mussels, Norwegian salmon, Rainbow Trout, Richard Bosman’s Quality Cured Meats, and home-made mayonnaise. 

I love going to The Salmon Bar, with really friendly staff, and a chef who is willing to bend the rules about which of their lovely breads may be used to make toast.  Parking always seems to be available outside on the main road.   The prices charged are reasonable, and the restaurant has a niche untouched by any other in Franschhoek or the Western Cape.

The Salmon Bar at The Yard, 38 Huguenot Road, Franschhoek.  Tel (021) 876-4591.  www.salmonbar.com (The website lists the menus and winelist, and each page has a beautiful salmon shot, but the general food items are not featured due to the lack of an Image Gallery. Some photographs of the interior are of the previous location).  Open Monday – Sunday 8h00 – 21h00.

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